It’s pumpkin season!

On of my favorite co-workers has decided to leave our company and move on to bigger and better things. For me, this is a reason to bake! Her two favorite things of mine are my pot pie (recipe is here) and pumpkin (last year I made her a pumpkin applesauce bread and a pumpkin jelly roll cake, neither of which I blogged about.)

So tonight I make pumpkin spice cupcakes with maple cream cheese frosting and sugared pecans! OMG so good!

 

 

 

 

 

 

 

Pumpkin Spice Cupcakes
with Maple Cream Cheese Frosting and Sugared Pecans

Cake:

2 2/3 c. flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
1/4 tsp ground cloves
1 tsp salt
1 (15 oz ) can pumpkin
1 c sugar
1 c packed light brown sugar
1 c canola/veg oil
4 large eggs

Sift flour, soda, powder, cinnamon, nutmeg, cloves and salt – set aside

Cream pumpkin, sugars and oil. Add eggs 1 at a time

Add dry to wet in 2 additions – mix just until combined

Use 1/4 c. cookie scoop to fill cupcake liners – it made 23 cupcakes for me. Bake 350 for 18-22 minutes

Maple Cream Cheese Frosting

1 8oz package of cream cheese softened
3/4 c. butter soften and cut into cubes
1 tsp vanilla
1/4-1/2 tsp maple flavor (the one I used is not an extract)
3 – 3 1/2 c. powdered sugar

Sugared Pecans

Chop a couple of handfuls of pecan halves – really fine

Put in a cold pan with 1 tbsp sugar

Heat on medium to medium high until the sugar is melted – stir constantly

Remove from heat and spread on wax paper – top with another 1 tbsp sugar and toss. Let cool.

Cool cupcakes completely, frost in whatever way you prefer (when I tried piping the frosting I didn’t have enough so I had to do half piped and pretty and half smoothed with a knife) then top with the sugared pecans. So delish!

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