Spiced Pumpkin Cupcakes with Maple Cream Cheese Frosting

Over the summer I was lucky enough to receive an advance copy of Ina’s newest cookbook, Foolproof. I tore through the book immediately, marking recipes I wanted to make. There are some really incredible ones- like an easy tomato soup with grilled cheese croutons, crispy mustard roasted chicken, and her recipe for perfect pie crust. And then there are these spiced pumpkin cupcakes.  I have a serious weakness for any kind of pumpkin cake lathered in cream cheese frosting. Add maple syrup and a healthy dose of spices to the mix and I’m completely sold! Initially I had big plans to get out my piping bag and make the frosting look all perfect and glamorous, but I just wasn’t in the mood. And when you’re the girl that sits with the bowl of extra frosting and adds more frosting to every bite of her cupcake, it really doesn’t matter what the top of your cupcake looks like, right? Note: I am that girl about a million times over.

More pumpkin recipes:
Pumpkin Cake with Cream Cheese Icing
Pumpkin Pancakes
Pumpkins Muffins

Spiced Pumpkin Cupcakes with Maple Cream Cheese Frosting slight adapted from Ina Garten’s Foolproof
Makes 18-20 cupcakes

• 1/2 cup vegetable oil
• 1/3 cup greek yogurt (or you can use another 1/2 cup vegetable oil)
• 2 cups of flour
• 2 teaspoon baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1 tsp salt
• 4 extra large eggs at room temp
• 1 16 oz can canned pumpkin
• 1 cup granulated sugar
• 1 cup brown sugar