Pumpkin Cupcakes

Ingredients

• 0.5 teaspoon allspice 
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 stick butter softened
• 2 tablespoons butter at room temperature
• 0.5 cup pumpkin puree pure canned
• 8 ounce block cream cheese 
• 2 large eggs 
• 1 cup flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 12 servings kosher salt 
• 2 tablespoons maple syrup pure
• 0.5 teaspoon nutmeg 
• 12 servings pecans toasted chopped for topping
• 2 cups powdered sugar 
• 0.5 cup sugar 
• 1.5 teaspoons vanilla extract pure

Equipment

• bowl
• oven
• whisk
• wire rack
• blender
• toothpicks
• ice cream scoop
• muffin liners
• muffin tray

Directions

1. Watch how to make this recipe.
2. For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup muffin pan with paper cupcake liners.
3. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
4. In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes.
5. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
6. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
7. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes.
8. Remove the cupcakes from the oven to a wire rack and cool completely before frosting.
9. Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
10. Top the cupcakes with the frosting and chopped pecans.