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.”
- 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)
- INGREDIENTS FOR MAPLE FROSTING
- 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
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with coconut oil and line it with 10 paper liners.
- 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.
- 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.
- DIRECTIONS TO MAPLE FROSTING
- 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.