Barefoot Contessa Pumpkin Spice Cupcakes

MelandBoysKitchen

Happy Fall sweet friends!

Today was the first day that I dipped into my Fall/ Winter wardrobe and wore a sweater!  For some reason this made me very happy and totally put me in the mood for these incredible Barefoot Contessa Pumpkin Spice Cupcakes!  If there is a baked good that can get you excited about the fall season–these are it!  These cupcakes are not overly sweet, in fact they taste a lot like my favorite pumpkin bread in cupcake form, but the maple cream cheese icing really takes them up a notch or two!

You know you can not go wrong with any of Ina Garten’s Barefoot Contessa recipes!  I have several of her cookbooks including  this Foolproof one that these cupcakes are in.  What a great cookbook –I love it! Pumpkin is a great base for cake because it keeps it nice and moist and these are perfectly spiced!  I can promise that these melt in your mouth pumpkin cupcakes, won’t last long, at least they sure don’t at my house!

Other wonderful Barefoot Contessa Recipes I love:

Barefoot Contessa’s Outrageous Brownies

Barefoot Contessa’s Coconut Cake

Barefoot Contessa’s Crostata 

Barefoot Contessa Pumpkin Cupcakes

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Ingredients

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• 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 Cream Cheese Frosting:

• 6 ounces cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons pure maple syrup
• ½ teaspoon pure vanilla extract
• 2 cups sifted confectioners’ sugar

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Instructions

1. 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.
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

Maple Cream Cheese Frosting:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.

From Barefoot Contessa Foolproof Cookbook, by Ina Garten