Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Maple syrup, real

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cup Brown sugar, packed
  • 2 cup Cake flour
  • 3 cup Powdered sugar
  • 1 1/2 tbsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Nuts & Seeds

  • 1 Pecans, toasted

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Buttermilk
  • 8 oz Cream cheese

Found on ihearteating.com

Description

Directions

• Preheat oven to 350 F. Grease or line 18 muffin cups. Set aside. 
• Beat together vegetable oil and brown sugar until well-combined. 
• Add eggs, one at a time, and beat until combined.
• Stir in vanilla, pumpkin puree, and buttermilk until combined.
• Add flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until just combined. 
• Divide batter among prepared muffin cups, filling each one about 3/4 full. 
• Bake for 15-22 minutes, or until muffins spring back when lightly pressed.
• Let cool in pan for 10 minutes, and then remove to cooling rack to finish cooling. 
• To prepare frosting, beat cream cheese and butter together until well-combined. 
• Mix in maple syrup and vanilla until combined.
• Stir in powdered sugar until combined. 
• Frost cooled cupcakes with frosting, and sprinkle with toasted pecans just before serving. 
• Store frosted cupcakes in the fridge.