Pumpkin Cupcakes with Maple Glaze

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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:Pumpkin_Cupcakes_1

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.

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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.

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

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Add the dry ingredients and mix until just combined.

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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.

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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.

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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!

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