I don’t know if it happens to you but when November arrives I feel immediately the spirit of the Holiday season.
I love to see how the atmosphere transforms with autumn and harvest themes everywhere and how families begin to prepare for one of my favorite Holidays: Thanksgiving Day.
It is for this reason that today I bring you a very appropriate dessert for this season that also could be the perfect complement for your Thanksgiving dinner, I’m talking about these delicious Pumpkin Pie Cupcakes with Cream Cheese Maple Frosting.
These cupcakes are really tasty, they have a moist and smooth texture and the best of all is that they are very quick and easy to make so without wasting time here you have the recipe.
PUMPKIN PIE CUPCAKES
- 1 1/2 CUP ALL PURPOSE FLOUR
- 1 TEASPOON BAKING POWDER
- 1/4 TEASPOON BAKING SODA
- 1 TEASPOON PUMPKIN PIE SPICE
- 1/2 TEASPOON CINNAMON
- 1/2 TEASPOON SALT
- 1 CUP PUMPKIN 100% PURE PUREE
- 1/2 CUP VEGETABLE OIL
- 1/2 CUP LIGHT BROWN SUGAR
- 1/4 CUP GRANULATED SUGAR
- 2 LARGE EGGS
- 1 TEASPOON VANILLA
-Preheat your oven at 350 gr F. Mix flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In a separate bowl mix pumpkin puree, oil, sugars, eggs and vanilla. Mix wet and dry ingredients. Fill your baking cups halfway. Bake 20-25 minutes. This batter is enough for exactly 12 cupcakes.
CREAM CHEESE MAPLE FROSTING
- 8 OZ. CREAM CHEESE ROOM TEMPERATURE
- 1 STICK UNSALTED BUTTER
- 1 TABLESPOON PURE MAPLE SYRUP
- 1/2 TEASPOON VANILLA
- 2 CUPS CONFECTIONERS SUGAR
-Mix all the ingredients one by one with a hand mixer. Frost your cupcakes.
Here’s a close-up so you can see how cute and fluffy they look inside:
I don’t want to say goodbye without first encouraging you to make these cupcakes..I’m sure you’re going to love them, they’re so good that it’s impossible to eat just one!!!
Thank you so much for reading !!!