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Pumpkin Cupcakes With Maple Frosting

Pumpkin Cupcakes With Maple Frosting

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  • 1 cup All purpose flour
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Morton & Bassett Ground Cinnamon
  • 2 tsp Morton & Bassett Pumpkin Pie Spice
  • 1/2 tsp Salt
  • 1/2 cup Brown sugar
  • 3/4 cup Vegetable oil
  • 2 Eggs
  • 1 1/4 cup Pumpkin puree
  • 1 tsp Morton & Bassett Vanilla Extract
  • 3 1/4 cups Powdered sugar
  • 1 cup Butter
  • 1 tsp Maple syrup


  1. Preheat oven to 350F.
  2. Place liners into a cupcake tray.
  3. Whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
  4. In a separate bowl combine the sugar, oil, eggs, pumpkin puree and vanilla extract.
  5. Add the wet ingredients to the dry and stir with a spatula until just combined, careful not to overmix.
  6. Pour the batter evenly into the prepared cupcake tray.
  7. Bake for 20-25 minutes. A toothpick inserted into the center of a cupcake should come out clean.
  8. Meanwhile, make the frosting by beating together the powdered sugar, butter and maple syrup with a hand mixer.
  9. Remove the cupcakes from the oven and let cool on a rack.
  10. Once cool, frost the cupcakes and sprinkle with more pumpkin pie spice.


Recipe adapted from