This just might kick pie off the menu.
Not a pumpkin pie
person? Neither is the Barefoot Contessa. She suggests making her famous
pumpkin cupcakes, topped with a maple cream cheese frosting, to switch
it up. "The truth is I've never really liked pumpkin pie, so yes, I have
another idea this year: Pumpkin Cupcakes with Maple Frosting!" says
Garten. "Everyone gets their own individual cake — and the toffee
topping isn't bad, either."
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Garten has two tips to heed while you attempt her recipe: "Be sure the cream cheese and butter are absolutely at room temperature. I leave them on the counter overnight," explains Garten. "Don't be tempted to use fresh pumpkin — canned is better and easier!"
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Garten has two tips to heed while you attempt her recipe: "Be sure the cream cheese and butter are absolutely at room temperature. I leave them on the counter overnight," explains Garten. "Don't be tempted to use fresh pumpkin — canned is better and easier!"
Yields:
10
Total Time:
0:00
Ingredients
1 c.
all-purpose flour
1 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
kosher salt
1 tsp.
ground cinnamon
1/2 tsp.
ground ginger
1/2 tsp.
ground nutmeg
2
extra-large eggs, at room temperature
1 c.
(8 oz.) canned pumpkin purée, not pie filling
1/2 c.
granulated sugar
1/2 c.
light brown sugar, lightly packed
1/2 c.
vegetable oil
1/2 c.
coarsely chopped Heath bars, for serving
Maple Frosting
6 oz.
cream cheese, at room temperature
3 tbsp.
unsalted butter, at room temperature
1/4 tsp.
Boyajian Natural Maple Flavor
1/2 tsp.
pure vanilla extract
2 c.
sifted confectioners' sugar
Directions
Preheat the oven to 350°F. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
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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 purée, granulated sugar, brown sugar, and vegetable oil.
Add the flour mixture and stir until combined.
Divide the
batter among the prepared tins (I use a level 2 1/4-inch ice cream
scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the
center comes out clean. Set aside to cool completely.
Make the maple frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
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