Pumpkin Cupcake with Maple Frosting
1 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
2 extra-large eggs, at room temperature
1 c. canned pumpkin puree (8 oz.) not pie filling
1/2 c. sugar
1/2 c. light brown sugar, lightly packed
1/2 c. vegetable oil
1/2 c. coarsely chopped Heath bars (2-1.4 oz. bars)
Preheat oven to 350 degrees. Brush or spray top of 10 muffin tins with vegetable oil and line them with 10 paper liners. Into medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In a larger bowl, whisk together eggs, pumpkin puree, sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Divide the batter among the prepared tins and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. Let cool. Spread cupcakes with Maple Frosting and sprinkle with chopped toffee bits.
Maple Frosting
6 oz. cream cheese, at room temperature
3 T. unsalted butter, at room temperature
1/4 t. natural maple flavor
1/2 t. pure vanilla extract
2 c. sifted confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
