Too delicious to keep to myself!

I was making dinner for some friends this week, and I wanted to find a pumpkin cupcake recipe. Oh my word... you need to make these right now! I didn't put heath bar on top because I didn't have any, but I bet it would be tasty! It also says it makes 10, but I filled all 12 cups, and they were very full! The frosting is the best part. Corby doesn't like cream cheese (or so he says), but he does love the maple flavor... so that won him over. He was skeptical at first, so he had to try mine. He quickly grabbed one for himself! I've had to pace myself because I could've eaten them all in one day! And maybe my favorite thing that has been said about them comes from Mare..."I just don't want this to end!"

ENJOY!

Ina Garten's 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 (I just used large)

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.

Maple Frosting

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.

Here's the link where you can find the recipe... http://www.housebeautiful.com/kitchens/recipes/ina-garten-pumpkin-cupcakes-1010