This is a great recipe for this time of year. I made these last night and they are already gone. I HAD to get them out of the house and bring them to work with me or my husband and I would have devoured them! My son would not touch them. Too strange for me considering he loves pumpkin pie. Go try and figure out a teenager. Impossible!!! These come courtesy of CookingClub.
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash ground cloves
1 cup packed brown sugar
3/4 cup canned pure pumpkin
1/2 cup canola oil
3 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1 1/4 cups powdered sugar
1 to 2 tablespoons pure grade B maple syrup*
1. Heat oven to 350°F. Line 1 (12-cup) muffin pan with baking cups.
2. In large bowl, whisk together flour, cinnamon, baking soda, ginger, salt and cloves. Whisk in brown sugar. Whisk in pumpkin, eggs and oil until smooth. Fill baking cups two-thirds full. Bake 20 to 25 minutes or until centers spring back when touched and toothpick inserted in center comes out clean. Remove cupcakes from muffin pan; cool completely on wire rack.
3. Meanwhile, in medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add 1 tablespoon of the maple syrup; beat at medium-low speed until smooth and creamy, occasionally scraping down sides of bowl. Add additional maple syrup, if necessary, until frosting is of spreadable consistency. Frost each cupcake with frosting.