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Directions to follow

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined.
  4. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin purée and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  8. In a large bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until well combined.
  9. Mix in the maple syrup until fully incorporated and then fold in the toffee bits.
  10. Once the cupcakes are completely cool, frost them generously with the maple and toffee frosting. Optionally, sprinkle additional toffee bits on top for garnish.
  11. Enjoy your delicious Pumpkin Cupcakes with Maple and Toffee Frosting!

Best ways to enjoy it

These Pumpkin Cupcakes are a treat on their own but can be elevated with a few serving suggestions. Consider pairing them with a warm cup of chai latte or freshly brewed coffee, which complements the spices beautifully. For a festive touch, place them on a decorative platter with some cinnamon sticks and orange slices as garnish.

Storage and reheating tips

To keep your Pumpkin Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to store them longer, placing them in the refrigerator will preserve their flavor and texture for about a week. You can also freeze unfrosted cupcakes for up to three months. Just wrap them tightly in plastic wrap and aluminum foil. Thaw before frosting for a delightful treat anytime!

Helpful cooking tips

For the best results when making these cupcakes, consider using fresh pumpkin purée if you’re feeling adventurous, as it can enhance the flavor profile. Also, don’t overmix the batter; mixing until just combined ensures a soft texture. To save time, you can make the frosting while the cupcakes are baking, allowing you to frost them as soon as they cool.

Creative twists

Feel free to put your spin on this recipe! Try adding chopped pecans or walnuts for a nutty crunch, or swap out the toffee bits for chocolate chips if you prefer a sweeter treat. For a more gourmet approach, you could use brown butter in the frosting for a deeper, richer flavor profile.

Pumpkin Cupcakes with Maple and Toffee Frosting

FAQ

How long does it take to prepare the cupcakes?

The total time for mixing and baking these cupcakes is around 40-50 minutes. Plan for an additional cooling period for the best results.

Can I substitute the pumpkin pureé?

Yes, you can use mashed bananas or applesauce as a substitute, but it will change the flavor profile. If you’re aiming for a pumpkin-spice flavor, stick with pumpkin pureé.

Is it safe to eat leftover cupcakes after a few days?

As long as they are stored properly in an airtight container, leftover cupcakes should be safe to eat for up to three days at room temperature or a week in the fridge.

Enjoy your baking adventure with these Pumpkin Cupcakes with Maple and Toffee Frosting! They’re sure to become a seasonal favorite.

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