Pumpkin Cupcakes with Maple Frosting

IMG_4524IMG_4633I mentioned the other day that I was in a pumpkin cupcake mood and wouldn’t you know it, Great Grandma came through with a recipe. It kind of goes without saying that when a recipe comes over hand written on a scrap piece of paper that it’s going to be a goodie. Because before internet recipe sharing, it was Grandmas that we looked to. They were the keeper of all kitchen related secrets.  And I love making recipes that come from ladies who can whip things up with their eyes closed. Grandmas, you’re the best!

Pumpkin cupcakes 

* Preheat your oven to 350 degrees and line your cupcake pan with cupcake liners *

1 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

* sift all the above ingredients together *

2 large eggs (room temp)

1 cup of canned pumpkin (not pie filling)

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup vegetable oil

* In a separate bowl, whisk the eggs, pumpkin, sugar and oil. Add the flour mixture to the wet mixture and stir until combined *

Bake 20-25 minutes.

Maple Frosting

3 ounces of cream cheese

2 tbsp butter (room temp)

1/4 tsp maple flavour

1/4 tsp vanilla

2 cups confectioners sugar.

* Blend until creamy *

I topped mine with sugar sprinkles but they taste just as good without.

One more sleep until Halloween! Countdown to candy overload…

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