- 12
Ingredients
- Frosting:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup solid packed canned pumpkin puree
- 4 oz cream cheese at room temperature
- 2 T unsalted butter at room temperature
- 1/2 tsp pure vanilla extract
- 1 1/2 cups powdered sugar
- 1 cup chopped pecans or walnuts or English Toffee bits for garnish
Preparation
Step 1
Preheat oven to 350 degrees. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
In a large bowl, sift together the flour, baking soda, ground spices and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
Fill the muffin cups evenly with batter. Place in the oven and bake 18-20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.
To make the frosting, in the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and powdered sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee bits.