Friday Fall recipes

The first recipe of the season!

I saw this recipe in my new House Beautiful this morning!

It is a Barefoot Contessa recipe.

It looks soo good, I cannot wait to make it!

Pumpkin Cupcakes with Maple Frosting

cupcakes:

1. 1 cup all purpose flour
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon kosher salt
5. 1 teaspoon ground cinnamon
6. 1/2 teaspoon ground ginger
7. 1/2 teaspoon ground nutmeg
8. 2 extra-large eggs
9. 1 canned pumpkin puree ( not pie filling)
10. 1/2 cup granulated sugar
11. 1/2 cup light brown sugar, lightly packed
12. 1/2 cup vegetable oil

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegatable oil and line them with 10 paper liners
2. Into 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 stir until combined.
3. Divide batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the maple frosting and sprinkle with the chopped toffee bits

frosting:

1. 6 ounces cream cheese, at room temperature
2. 3 tablespoons unsalted butter, at room temperature
3. 1/4 teaspoon Boyajian Natural Maple Flavor
4. 1/2 teaspoon pure vanilla extract
5. 2 cups sifted confectioners' sugar
6. 1/2 cup coarsely chopped Heath bars

 

In a bowl, mix cream cheese and butter. Stir in maple flavoring and vanilla extract. Slowly add the confectioners sugar and mix until smooth.