From the illustrious Barefoot Contessa herself, these cupcakes are a delicious single sized alternative other Fall or holiday desserts.
Ingredients
- 1/2 cup vegetable oil, plus extra for greasing the pan
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 2 extra large eggs, at room temperature
- 1 cup canned pumpkin pureè (not pie filling)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup coarsely chopped Heath Candy Bars, for serving (two 1.4-ounce bars)
Maple Frosting
- 6 ounces cream cheese, at room temperature
- 3 tbsp unsalted butter, at room temperature
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 2 cups sifted confectioners sugar
Instructions
- Preheat the oven to 350°. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine.Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.Maple Frosting:In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.HAPPY EATING!!
