Pumpkin Cupcakes with Maple Frosting

PUMPKIN CUPCAKES WITH MAPLE FROSTING
brought by Portia Walker
October 2010, SR RS Cooking Group, Pumpkins
Makes 10 cupcakes

INGREDIENTS:

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée {8 ounces}
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
Maple Frosting {recipe follows}
½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

DIRECTIONS:

1. Preheat the oven to 350°. 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 ¼ -inch ice cream scoop} and bake for 20 to 25 minutes, or 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.

MAPLE FROSTING
INGREDIENTS:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
¼ teaspoon Boyajian Natural Maple Flavor {or whatever brand you may have on hand}
½ teaspoon pure vanilla extract
2 cups sifted confectioners sugar

DIRECTIONS:
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.

PRINTER FRIENDLY VERSION

PUMPKIN AND SPICE SUGAR COOKIES
brought by Mandie White

INGREDIENTS:

¾ cup {1 ½ sticks} butter, softened

2 cups sugar

1 teaspoon vanilla

2 eggs

6 cups flour

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

½ cup pureed pumpkin

½ cup buttermilk

DIRECTIONS:

1.         In the bowl of a mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 5 minutes.

2.         Meanwhile, in a large bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk until combined. In another small bowl, whisk together the buttermilk and pumpkin. Set both aside.

3.         In the mixer, add the eggs, one at a time to the butter and sugar mixture, mixing well after each egg. Add the vanilla and mix until combined.

4.         Add 1/3 of the flour mixture, mixing until almost combined. Now add 1/2 of the buttermilk mixture and then another third of the flour. Repeat with the last of the buttermilk and then the flour, mixing until just combined.

5.         Divide the dough into thirds, shape into disks and wrap in plastic wrap. Refrigerate for at least an hour to firm the dough up.

6.         Preheat the oven to 350°, roll out dough on a well floured counter and cut into desired shape. Bake on a cookie sheet for 8-10 minutes. Let cool for a minute on the cookie sheet and then remove cookies to a cooling rack. Once cooled frost as desired.

PRINTER FRIENDLY VERSION