Pumpkin Cupcakes!

Finally, I'm getting this one posted! 

For the candied pecans on top, I got the recipe here.

You really should try them! Super easy, and tastes like those pricey sugared almonds you get at the fair. In fact, you could do this to almonds too, and they would be great to hand out at the holidays to people you especially like. :)

As for the cupcakes-

1 stick unsalted butter

1 cup firmly packed dark brown sugar

1/3 cup granulated sugar

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

2 tsp pumpkin pie spice

1/2 tsp salt

1/4 tsp ground black pepper (yes, you read that right.)

 2 large eggs

1 cup buttermilk mixed with 1 tsp vanilla

1 1/4 cups canned solid-pack pumpkin (not the pie mix)

Preheat oven to 350.

Beat the butter and sugars on medium until fluffy. This will take about 3-5 minutes, don't cheat! 

Mix together in a bowl the flour, spices, baking soda, baking powder, salt, and pepper. 

Add eggs one at a time to butter mixture, beating well after each egg. Add the flour mixture alternating with the buttermilk , beginning and ending with flour. Beat in the pumpkin until smooth. 

Fill your cupcake liners about 2/3 full. Bake for 20-25 minutes. Let cool before frosting.

For the frosting- I know the general vote was for pumpkin cream cheese. However, as the chef, I vetoed you and went with the maple instead... Were you perhaps thinking of the maple glaze on donuts? Or maple syrup? Don't worry, this is VERY lightly flavored, the slight maple taste really accents the pumpkin well. In fact, the strongest flavor is that of the pecans on top! 

And I promise, the recipients of these cupcakes thought they were amazing, and he doesn't even really care for pumpkin. :-)

2 8oz packages cream cheese, softened

1 stick unsalted butter

2 cups powdered sugar (add more if needed for desired consistency)

1 tsp maple extract

1/2 tsp pumpkin pie spice or cinnamon

Beat the butter and cream cheese until smooth. Add the rest of the ingredients and beat until fluffy. 

This is a softer frosting. But delicious! If you'd rather make this into a cake and need a stiffer frosting, use 2 sticks of butter, and only 1 1/2 packages of cream cheese.