Ingredients
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Cupcakes
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2½ cups all-purpose Flour
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2 teaspoons Baking Soda
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½ teaspoon Salt
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1 teaspoon ground Cinnamon
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½ teaspoon ground Ginger
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¼ teaspoon ground Allspice
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1 (15-ounce) can pure Pumpkin Puree
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2 large Egg
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1½ cups Granulated Sugar
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⅔ cup Vegetable Oil
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Frosting
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1 (8-ounce) bar Cream Cheese
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¼ cup (½ stick) Unsalted Butter
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2 cups confectioners’ Sugar
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¼ cup pure Maple Syrup
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¼ teaspoon Salt
Directions
Steps
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1
Done
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Whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice; set aside. |
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2
Done
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Mix together the pumpkin puree, eggs, granulated sugar, and oil until uniform in color. Add the flour mixture. Mix to combine. Bake in 2 lined 12-cup muffin tins at 350°F until a toothpick inserted in the center comes out clean, 20 to 24 minutes. Let cool. |
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3
Done
|
Beat the cream cheese, butter, sugar, maple syrup, and salt with an electric mixer until fluffy, 3 to 5 minutes. Frost the cupcakes. |
