These little pumpkin cupcakes scream fall. They are moist, sweet and covered in a glaze that is generously spiced with cinnamon. I add pumpkin seeds for a little crunch and a festive flourish. Use your farmer owned ingredients, make some for your fall gathering and watch them disappear!

Ingredients:
2 1/4 cups of all-purpose flour
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of ginger
1/2 teaspoon of salt
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1 stick of butter, softened
1 cup of granulated sugar
1/3 cup of dark brown sugar
2 eggs
3/4 cup of whole milk
1 cup of pumpkin puree

For the glaze:
2 cups of confectioner’s sugar
1 teaspoon of cinnamon
1/2 cup of pure maple syrup

Directions:

Preheat the oven to 375° F. Measure out all ingredients. In a large bowl whisk together the flour, cinnamon, clove, ginger, salt, baking powder and baking soda.

Cream together butter, sugar, and brown sugar in the bowl of a stand mixer until light and fluffy. Add the eggs in one at a time.

Add the milk and pumpkin into the butter mixture. Mix until completely incorporated.

Add the dry ingredients and mix until just combined.

Line 24 cupcake cups with paper liners. Using two spoons, scoop the batter into each cup, filling the cups 3/4 of the way. Place in the preheated oven and bake for 22 – 25 minutes until the cupcakes are golden and puffed. They should spring back to the touch.

While the cupcakes cool, make the maple glaze.

Whisk together 2 cups of sifted confectioner’s sugar with 1 teaspoon of cinnamon. While whisking, drizzle in 1/2 cup of pure maple syrup. Continue to whisk until the glaze this thin enough to pour but thick enough to coat.

Once the cupcakes have cooled completely, dip each top into the glaze and sprinkle with pumpkin seeds. Let the glaze set for 10 minutes before serving.

Enjoy!