Pumpkin infused cupcakes topped with a creamy Maple Cream Cheese Frosting and sprinkled with pecans.
Don’t be fooled by the picture. These pumpkin cupcakes have nothing to do with pecans but I couldn’t resist throwing some on there in lieu of Heath bar pieces as the original Ina Garten recipe calls for.
I first made these pumpkin cupcakes when I was rummaging the World Wide Web for all the pumpkin desserts after my self-diagnosed dislike of pumpkin evaporated. All these years I thought I hated pumpkin because I didn’t have a taste for pumpkin pie.
A quick search of pumpkin recipes on the blog and you will know I was wrong. Oh so wrong.
As I mentioned at the top of this post, these delicious cupcakes are an Ina Garten treat. The Barefoot Contessa has never led me down the wrong path with a recipe and this is no exception. That cream cheese frosting is the kicker on this recipe. I cranked up the maple syrup a bit because I’m a sucker for pure maple syrup. You’re welcome.
And have you ever seen Ina barefoot? I haven’t. I wonder where that name came from?
Thanks Ina for another amazing recipe!
Serves 1 cupcake
Pumpkin infused cupcakes topped with a creamy Maple Cream Cheese Frosting and sprinkled with pecans.
5 minPrep Time
25 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2 eggs, at room temperature
- 1 c canned pumpkin purée
- 1/2 c granulated sugar
- 1/2 c light brown sugar, lightly packed
- 1/2 c vegetable oil
- Maple Frosting:
- 8 oz cream cheese, at room temperature
- 3 Tbsp unsalted butter, at room temperature
- 1 1/2 tsp real Maple Syrup
- 1/2 tsp vanilla extract
- 2 c sifted confectioners' sugar
- 1/2 c coarsely chopped pecans
Instructions
- Preheat the oven to 350 degrees.
- Prepare a muffin tin by lining 14 with cupcake liners.
- Using a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a larger mixing bowl, add eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Whisk until combined.
- Add flour mixture to the wet ingredients and stir until combined.
- Divide the batter into the muffin tins using a cookie scoop. Place in the oven and bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool completely.
- Maple Frosting Instructions:
- Using an electric mixer, cream together the cream cheese and butter on low speed until smooth.
- Stir in the maple syrup and vanilla extract.
- With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
- Top the cupcakes with the Maple Frosting and sprinkle with the chopped pecans.
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