Pumpkin Pie Cupcakes With Maple Buttercream Icing Recipes

Steps:

• Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
• Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
• Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
• 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.

Steps:

• Preheat oven to 350°F
• Line standard muffin pan with baking cups.
• In large bowl, combine cake mix, cinnamon, and nutmeg.
• Add water, oil and eggs; beat with electric mixer 2 minutes.
• Add pumpkin; mix until well blended.
• Spoon into baking cups.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean.
• Allow cupcakes to cool in pan on cooling rack for 5-8 minutes.
• Remove cupcakes from pan; cool completely.
• FOR ICING:.
• In a medium bowl, combine all icing ingredients.
• Beat until smooth.