Pumpkin Spice Cupcakes

Ok, I am not even a huge supporter of the pumpkin spice craze, but I have become obsessed with these "cupcakes" very quickly! I was inspired by my pumpkin chocolate chip cookies and figured, how hard could it be to create? Also, the cupcakes themselves are not terribly sweet so I think without the frosting, they would make a tasty muffin if you'd rather avoid the cream cheese frosting. I went for the mini cupcake version to keep me from eating huge amounts, though I think it's more of an excuse to eat more. Oh well! Once you have a bite you will love them too. 

Pumpkin Spice Cupcakes 

(12 cupcakes or 24 mini cupcakes)

For Cupcakes 

1 1⁄2 c. Flour 

1 1⁄2 tsp. Baking Powder 

1⁄2 tsp. Baking Soda 

1 tsp. Cinnamon 

1⁄2 tsp. Cloves 

1⁄4 tsp. Ginger 

1⁄4 tsp. Nutmeg 

8 tablespoons Butter 

1 c. Sugar 

2 Eggs 

3⁄4 c. Pure Pumpkin, (half a can) 

1 tbsp. Honey 

1⁄4 c. Hot water 

For Maple Cream Cheese Frosting 

4 tbsp. Butter 

6 oz. Cream Cheese 

1⁄4 c. Maple Syrup 

4 c. Powdered Sugar 

1⁄2 tsp. Vanilla Extract

OR

Maple Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened 

1 cup confectioner’s sugar 

1 cup maple syrup 

1 teaspoon vanilla extract

1⁄4 teaspoon kosher salt 

1. For Cupcakes/Muffins:

2. Combine flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg in a bowl.

3. In a mixer beat room temperature butter with the paddle attachment until smooth. Add sugar and continue to blend. Add eggs and pumpkin and mix until combined. Add honey and hot

water.

4. Slowly add in flour mixture to other ingredients on a low mixing speed.

5. Spoon batter into lightly greased muffin liners and bake in oven at 350 degrees for 18-20 minutes for mini cupcakes and 20-25 minutes for regular cupcakes. Let cool completely before

frosting.

For Cream Cheese Frosting:

Combine butter, cream cheese, powdered sugar, vanilla extract, and maple syrup in mixing bowl and beat for at least 2 minutes. Decorate cupcakes with frosting and a light sprinkle of cinnamon or cloves if desired.

For Maple Buttercream Frosting:

Cream softened butter with the paddle attachment of your stand mixer or beat well with your hand mixer until the butter has lightened in color, about 3 minutes. Add confectioner’s sugar and incorporate fully. Turn your mixer onto high speed to make sure the sugar is well incorporated and to lighten the mixture. Reduce the speed of your mixer and add maple syrup, vanilla extract, and salt. Turn your mixer back onto high speed and beat for about 30 seconds to lighten. Taste the buttercream to make sure it has the flavor you prefer, if you would like more maple flavor, add maple flavoring 1 teaspoon at a time until it has reached the flavor you prefer. You may need to incorporate additional sugar to have your buttercream at the proper consistency.

**I prefer the buttercream frosting as the maple flavor is much more present. However, if you are a huge fan of cream cheese frosting, then by all means, use that. It is also delicious! Just a little less maple-y.