Recipe courtesy of Gina Neely and Pat Neely
Episode: Giving Thanks
Total:
1 hr 15 min
Active:
25 min
Yield:
12 cupcakes
Level:
Easy
Total:
1 hr 15 min
Active:
25 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Pumpkin Cupcakes: 
Maple Cream Cheese Frosting:

Directions

Watch how to make this recipe.

For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners. 

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside. 

In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined. 

Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting. 

For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined. 

Top the cupcakes with the frosting and chopped pecans.

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