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Our favorite sweet-tooth sweetheart, Mara from M Loves M, is back with another yummy dessert recipe! This time she shows us how to prepare one of her holiday favorites: Pumpkin Spice Cupcakes. We will for sure be making these yummy treats for the upcoming holiday. See below for the recipe!
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Hi everyone! My name is Mara and I blog over at M Loves M. I started my blog in 2009, and since the very beginning (even before the outfit posts), I loved sharing some of my favorite recipes. I love to cook and bake, especially since I have a MAJOR sweet tooth. I grew up learning from my Dad who is an ultimate master chef without being one. He seriously knows everything; the more complicated the better. While he likes using molecular gastronomy, I prefer to keep it a little more simple. One of my favorite recipes that I’ve made countless times are these pumpkin spice cupcakes with maple cream cheese frosting. They are so incredibly good, and also so easy to make! I swear you really can’t mess them up. I love adding chopped toffee on top for a little crunch! They’re perfect for dessert, or even with your morning coffee!

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
makes 10 cupcakes

INGREDIENTS
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
1/4 teaspoon allspice
2 large eggs, at room temp
1 cup canned pumpkin puree (make sure it’s not pie filling)
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 cup apple sauce
1/2 cup coarsely chopped toffee bars

DIRECTIONS
Preheat the oven to 250 degrees. Line muffin/cupcake tins with paper liners.
In a medium bowl, sift flour, baking powder, baking soda, salt and spices. Set aside.
In a mixing bowl, whisk together the eggs, pumpkin puree, sugars, and apple sauce. Add the flour mixture and stir until combined.
Divide the batter among the tins and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
Spread cupcakes with Maple Cream Cheese Frosting and sprinkle with toffee pieces.

Maple Cream Cheese Frosting
6 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 Tablespoon maple syrup
1/2 teaspoon vanilla extract
1 3/4 cups sifted confectioners’ sugar

Directions
In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese and butter on low speed until smooth. Add the maple syrup and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
Do you have a favorite fall/winter recipe? I’d love to hear! Feel free to stop by my blog M Loves M and say hi!

xox
Mara