Pumpkin Spice Cupcakes w Maple Frosting



Ina does it again! Please people…someone write to Ina and explain my love for her and her food. I mean really, who else could do a killer workout while watching Barefoot Contessa! Every morning you guys…every morning:)


With Thanksgiving only being a couple of weeks away, you must give this fall treat a try. I made these last Wednesday for a group of young girls I associate with and teach in my church. Ava was the lucky taste tester and my co-baker in the kitchen. I figured they were a crowd pleaser when she became silent as she licked the spatula clean of batter!


There is only one change I made to this recipe. I substituted coconut oil for the vegetable oil. I think the coconut added a nice touch. A side note…I always melt my coconut oil before using. Left at room temperature, the oil will solidify.


Here is a little tip from Ina in her Barefoot Contessa Foolproof book…


“Pumpkin is a great base for cupcakes because it keeps the cake moist. I’ve added lots of pumpkin spices like cinnamon and ginger plus a frosting made with pure maple syrup. If you insist on making them even better, you can crumble some Heath bars on top for added crunch. These are great for a birthday party- grown-ups and kids both love them.”


Pumpkin Spice Cupcakes w Maple Frosting
  • ½ cup coconut oil, plus extra for greasing the pan
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 2 extra-large eggs, at room temperature (I keep mine out for at least a couple of hours)
  • 1 cup canned pumpkin purée (not pie filling)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • Maple Frosting (recipe follows)
  • ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)
  • 6 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 2 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • 2 cups sifted confectioners’ sugar

  1. Preheat the oven to 350 degrees. Brush the top of a muffin pan with coconut oil and line it with 10 paper liners.
  2. 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 coconut oil. Add the flour mixture and stir to combine.
  3. Scoop the batter into the prepared tins (She uses 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.
  5. 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.

 (sadly my cupcake photo was erased from my phone so House Beautiful had to cover for me on this one)
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