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From the illustrious Barefoot Contessa herself, these cupcakes are a delicious single sized alternative other Fall or holiday desserts.
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Ingredients Method

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

Method
 

  1. 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!!