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Ina Garten’s Pumpkin Cupcakes with Maple Frosting

November 2, 2016 By denise 3 Comments

Pumpkin infused cupcakes topped with a creamy Maple Cream Cheese Frosting and sprinkled with pecans.

Pumpkin Cupcakes with Maple Frosting

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.

Pumpkin Cupcakes with Maple Frosting

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!

denise (recipe adapted from Ina Garten)

Serves 1 cupcake

Ina Garten’s Pumpkin Cupcakes with Maple Frosting

Pumpkin infused cupcakes topped with a creamy Maple Cream Cheese Frosting and sprinkled with pecans.

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

  • 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.
Recipe Type: Dessert
7.6.6
8
http://www.addicted2recipes.com/2016/11/pumpkin-cupcakes-maple-frosting-html/

Pumpkin Cupcakes with Maple Frosting

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Filed Under: Dessert, Pumpkin, Recipes

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Comments

  1. Tiffany @ Eat at Home says

    October 9, 2011 at 7:48 pm

    Pumpkin, maple and Heath bars - perfect!
    Reply
    • Rosemary Smith says

      August 10, 2016 at 9:05 am

      Inn's recipe, in her boo, FOOLPROOF, says 1 CUP of canned pumpkin, not 1 can.... just fyi.
      Reply
      • denise says

        August 11, 2016 at 10:59 am

        Thank you for pointing this out. I am going to make these again soon to replace the photos so I will update it once I make them. Thanks!
        Reply

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