Ina Garten/ House Beautiful's version:
Heather and Megan's version:
"Are you tired of the same old pumpkin pie?"
There are a few FABULOUS things about when my sister comes to town and we inevitably wind up lazing around my parents' house at some point during the weekend, usually on a Sunday.
1. We watch cooking shows off and on all day long.
2. There are piles upon piles of food (and home and fashion) mags, so the kitchen inspiration potential is everywhere.
3. There are crazy crazy baby pics of us everywhere!
Here's the deal—it's suuuuuuch an easy recipe. A bit of dry ingredients, a bit of wet. Mix them together, stick them in the oven (using your mom's pumpkin-colored bowls in her beautiful kitchen and having what I deemed a mermaid-tail braid in your sister's hair only enhances the baking experience!).
—perfectly soft and luscious. While letting these beauties cool completely, we got going on the cream cheese maple frosting. Room temp butter, cream cheese, vanilla extract, confectioners sugar and maple syrup (recipe calls for Boyajian Natural Maple Flavor but we couldn't be bothered with looking for that ingredient! Last I checked, there was nothing wrong with good quality maple syrup, right?)
Pumpkin Cupcakes with Maple Frosting
Makes 10 cupcakes
1 cup all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable 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 purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. 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.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
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.