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Pumpkin Cupcakes with Maple Frosting Recipe

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This recipe for Pumpkin Cupcakes with Maple Frosting, by , is from The Emory Girls Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 extra large eggs at room temperature
1 cup canned pumpkin puree (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar

6 oz. cream cheese at room temperature
3 tbsp. butter
1/4 tsp. Natural Maple Flavor
1/2 tsp. pure vanilla extract
2 cups powder sugar
1/2 cup coarsely chopped Heath bars

Preheat the oven to 350. Brush or spray the top of 10 muffin tins with vegetable oil and line with paper liners. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and still until combined.
Divide the batter among the prepared tins and bake for 20 to 25 minutes. Set aside to cool completely. Spread the cupcakes with the Maple Frosting and sprinkle with chopped toffee bits.

Frosting: In the bowl of an electric mixer cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With mixer still on low, slowly add the powder sugar and mix until smooth.




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