Got a ton of pureed pumpkin on hand like me? Sick of pumpkin pie?
Pumpkin Cupcakes with Maple Frosting
Recipe loosely based on this recipe HERE by The Barefoot Contessa.
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice
2 extra-large organic eggs
1 cup canned pumpkin puree ( 8 oz ) not pumpkin pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting ( recipe follows )
chopped pecans for topping
1 cup organic salted butter ( room temp )
2 3/4 cups powdered sugar
2 Tbs pure maple syrup
1/4 tsp maple syrup flavoring ( optional )
1. pre-heat oven to 350 degrees and line 10 muffin tins with paper liners
2. Into a medium bowl, sift together flour, baking powder and soda, pumpkin spice, and salt. In a larger bowl whisk together, sugars, eggs, oil, and pumpkin. Add flour mixture and stir to combine.
3. Pour batter evenly into 10 baking tins and bake for 20-25 mins, until a inserted toothpick comes out clean. Cool completely before frosting.
4.. For frosting: In a large bowl cream together butter, maple syrup, maple flavoring, and sugar.
5. To finish: Evenly spread cupcakes with frosting ( you'll probably have leftover frosting for another batch! ) and top with chopped pecans. Now, hide them from your man....
I'll know better next time.
So hard to stop at just one....apparently.