PUMPKIN! I love you…

Brave goes Barefoot and celebrates Fall with Ina Garten’s  Pumpkin Cupcakes with Maple Frosting and Toffee Crunch!

Yields 10 Cupcakes

Pumpkin Cupcakes

1 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 tsp Trader Joe’s Pumpkin Pie Spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg)

2 extra large eggs at room temperature

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup vegetable oil

Maple Frosting (recipe follows)

Toffee (like Heath Bar, Almond Rocca, etc)

Let’s begin…

  • Preheat oven to 350.  Spray muffin tin with non-stick spray and line with decorative paper muffin liners.
  • In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices.  In a large bowl, combine eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil.
  •   Add flour mixture to wet ingredients and combine, careful to not over-mix.

  • Divide evenly over 10 prepared tins and bake for 20-25 minutes.

  • Allow to cool completely before dressing with Maple Frosting and Toffee “Lipstick”!

Maple Frosting

6 oz cream cheese at room temp

3 Tbs unsalted butter

1/4+ tsp Maple Flavor

1/2 tsp Vanilla Extract

2 cups sifted confectioners sugar

Combine using an electric mixer with a paddle blade until smooth and creamy.


3pm Pick.Me.Up.

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