Pumpkin Spice Cupcakes

These are super moist cupcakes! They are frosted with cream cheese frosting that is flavoured with real maple syrup and topped with chopped Skor bars! I found this recipe in Ina Garten's "Foolproof" cookbook. The first time I made this recipe I found there was so much frosting leftover, so I doubled the cupcake recipe and then there was the perfect ratio of frosting to cupcake.


Ingredients for Cupcakes: This recipe makes 24 cupcakes


1 Cup vegetable oil

2 Cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon nutmeg

1 teaspoon kosher salt

4 large eggs

2 Cups pumpkin puree

1 Cup sugar

1 Cup brown sugar

2-3 Skor bars, chopped


Frosting Ingredients;

8 ounces or 250 grams cream cheese (room temperature)

3 Tablespoon butter

2 Tablespoons real maple syrup

½ teaspoon vanila extract

2 Cups icing sugar


Cupcake Directions:


Preheat oven to 350 degrees

Line the muffin pans with cupcake liners(24 in total)

Combine dry ingredients: flour, baking powder, baking soda, spices, and salt.

Whisk together the eggs, pumpkin, sugars, and the vegetable oil.

Add flour mixture to the wet ingredients, stir to combine.

Scoop batter into muffin tins.

Bake for 20-25 minutes, when toothpick comes out clean.

Cool on wire rack and then frost.


Frosting Directions:

Beat cream cheese, butter,vanilla extract, and syrup until smooth.

Add icing sugar and beat until smooth


Frost cupcakes and sprinkle with the Skor bar bits.

Printer Friendly Recipe:Pumpkin Spice Cupcakes

Combine dry ingredients.

In another bowl combine pumpkin, eggs, oil, and both sugars.

Add dry ingredients to wet ingredients.

Stir to combine.

Line 24 muffin cups

Scoop cupcake mixture into muffin cups(24)

Bake in 350 degree oven for 20-25 minutes or when toothpick comes out clean. Cool cupcakes completely.

Beat cream cheese,butter, syrup, and vanilla until smooth.

Add icing sugar.

Beat until smooth.

Top with chopped Skor bars.