Maple Pumpkin Cupcakes

Bree, Baked Bree

Pumpkin Cupcakes are a delicious way to celebrate fall. They are moist and full of fall flavors. These cupcakes are easy to make, and wonderful with a dusting of powdered sugar. But why stop there? My maple frosting is just another way to take a good thing and make it even better. Feel free to add chopped pecans directly to the cupcake batter or frosting for added crunch.

When I make these for my children, I take it a step further and make my cupcakes look like a pumpkin too. A little food coloring, a pretzel piece, and a pecan are all it takes for your cupcake to be transformed. I take a little help from the store and buy the green decorator’s frosting, but you could always use a little maple frosting and tint it green.

Maple Pumpkin Cupcakes
By Bree
Makes 24 cupcakes


2 1/4 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 stick (1/2 cup) butter, room temperature
1 1/3 cups sugar
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla
3/4 cup milk
Maple frosting (recipe follows)
12 mini pretzel sticks
24 pecan halves
green decorator’s icing


Preheat oven to 350°F. Line muffin tin with liners, or grease well with butter.

In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a medium bowl, cream butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add eggs, pumpkin and vanilla to butter mixture. Mix until combined. Add flour in three additions, alternating with milk, blending until smooth.

Add batter to muffin tins, filling 2/3 of the way. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes, add to rack and cool completely.

Maple Frosting

2 sticks (1 cup) butter, room temperature
2 tablespoons brown sugar
2 tablespoons maple syrup
2 3/4 cup confectioner’s sugar
2 tablespoons heavy cream
orange food coloring

In a medium bowl, cream butter, brown sugar, and maple syrup with an electric mixer. Gradually add confectioner’s sugar. Add heavy cream and beat until light and fluffy. Add food coloring.

To assemble cupcakes:

Spread frosting onto cupcakes. Break pretzel stick in half, and stick into center of cupcake. Add pecan half for leaves and pipe vines with green icing.

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  1. Tina said:

    Is the pumpkin puree the same as regular canned pumpkin in the store or just cooked down fresh pumpkin?