INGREDIENTS
CUPCAKES
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon salt
2 eggs
1 cup canned pumpkin puree
¼ cup granulated sugar
½ cup brown sugar, lightly packed
⅓ cup vegetable oil
FROSTING
6 ounces cream cheese, at room temperature (
3 tablespoons unsalted butter, at room temperature
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
2 cups powdered sugar
For the salted maple glazed pecans:
4 tablespoons unsalted butter
½ cup brown sugar, lightly packed
½ teaspoon salt
¼ cup pure maple syrup
1 tablespoon milk
⅔ cup chopped, toasted pecans
DIRECTIONS
CUPCAKES
1. Preheat oven to 350. Grease a muffin pan or fill with 9 paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
3. In a large bowl, whisk together the eggs, pumpkin puree, sugars and vegetable oil. Add the flour mixture to the wet Ingredients and stir until combined.
4. Divide the batter evenly between the 9 muffin cups and bake for 15-18 minutes, until a toothpick inserted in the cupcakes comes out clean.
5. Cool the cupcakes completely before spreading with frosting and topping with pecans.
FROSTING
1. Beat cream cheese, butter, maple syrup and vanilla extract until combined.
2. Slowly add in powdered sugar and beat until smooth.
PECANS
1. In a saucepan over medium-high heat, melt the butter. Once melted, whisk in the brown sugar and salt. Bring to a boil, reduce the heat to medium and continue to boil for 2 minutes, whisking frequently.
2. Add the maple syrup and boil 4 minutes longer, until the mixture has thickened, whisking frequently. Remove from the heat and immediately stir in the milk and pecans.
3. Pour onto a baking sheet that has been lined with foil. Allow to cool, then break into small pieces. Top the frosted cupcakes generously with the pecans.
