Description
A delightful recipe for Maple Pumpkin Cupcakes that captures the essence of autumn with a unique flavor combination of pumpkin and maple syrup, spiced with cinnamon and nutmeg.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup maple syrup
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. In a large bowl, mix the pumpkin puree, maple syrup, brown sugar, and eggs until smooth. Add vanilla extract and mix again.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by softening store-bought cream cheese frosting or making your own by whipping cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Once cooled, frost the cupcakes and optionally sprinkle with chopped nuts for added texture.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Store cupcakes in an airtight container at room temperature for up to two days or in the fridge for three days.
- Unfrosted cupcakes can be frozen for up to three months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Maple Pumpkin Cupcakes, Fall Dessert, Pumpkin Recipe, Easy Cupcakes