Description
Indulge in the cozy essence of autumn with these moist pumpkin cupcakes. Infused with warm earthy spices like cinnamon and ginger, these treats achieve the perfect crumb using pumpkin puree and smooth unsweetened applesauce. They are finished with a rich, creamy frosting infused with maple flavor and a generous garnish of buttery milk chocolate toffee bits. This sophisticated yet simple recipe brings the perfect balance of soft texture and delightful crunch to any festive table, making it a reliable favorite for fall gatherings.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon maple extract for frosting
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup milk chocolate toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
In a large bowl, whisk together the pumpkin puree, applesauce, granulated sugar, vegetable oil, and eggs until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Divide the batter evenly into the muffin cups and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For the frosting, beat the cream cheese and butter together until fluffy, then gradually add the powdered sugar and maple extract.
Pipe or spread the frosting onto the cooled cupcakes and top generously with milk chocolate toffee bits.
Notes
Ensure all ingredients are at room temperature for the smoothest frosting consistency. Store cupcakes in an airtight container in the refrigerator for up to 3 days. Toffee bits should be added just before serving to maintain their signature crunch.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg