Pumpkin Cupcakes with Maple Cinnamon Cream Cheese Frosting

I can’t believe that I’ve made it all the way to the end of September without cracking open a can of pumpkin. Well, I’m happy to tell you that I did just that yesterday – fall baking has been commenced! I had a large can I had been hoarding from last year, so I ended up baking two treats. Look for the other on Friday! But for now, let’s talk about these cupcakes…

Last year I made someĀ pumpkin spice latte cupcakes. But this, this cupcake is another animal all-together. Dense and moist, like a good carrot cake – but with all the rich, delicious flavor of pumpkin that you could possibly long for. The spices aren’t overwhelming either, which always urks me. I like my pumpkin items to taste like pumpkin – not a bunch of spices. The spices in the batter only compliment the pumpkin and make it shine.

I topped them with a maple and cinnamon studded twist to my usual cream cheese frosting recipe. I’ve been wanting to incorporate maple syrup into a frosting for quite some time now, and the flavor really played well off the pumpkin. I know this will be one I come back to year after year!

Pumpkin Cupcakes with Maple Cream Cheese Frosting

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