Incredibly moist Pumpkin Cupcakes with Maple and Toffee Frosting are here to invade your fall baking plans! You’re going to love these award winning cupcakes packed with all the flavors of fall.
Oh sweet pumpkin, these are amazing. They are so moist and the fluffy maple frosting with toffee bits will put you in sugar (or Shugary) heaven!
Fall is my favorite time of the year to bake and not just because of all the pumpkin treats! The crisp air and plummeting temperatures make me want to fill my house with the smell of something warm baking in the oven.
I’ve already engaged in a ton of fall baking this year and I have no plans to stop anytime soon. After making pumpkin scones earlier this week, I still had half the can of pumpkin leftover!
Reader, there was only one thing to do: make pumpkin cupcakes.
These cupcakes are so easy to make. And did I mention that the batter itself is oil and butter free? You would never know by the taste–they are so moist!
Pumpkin itself adds a ton of moisture. The rest comes from applesauce. This replicates the moisture added by butter or oil but without any of the fat. I also liked how light and fluffy they taste. No oily cupcake liners with this recipe!
You beat together pumpkin, brown and white sugar, applesauce and eggs, then add in flour, baking powder and soda, salt, and those lovely fall spices.
Pour batter into muffin tins lined with cupcake liners and bake for 20 minutes.
Let them cool completely before frosting.
Speaking of frosting . . .
I’m not sure why it had never occurred to me before to put maple frosting on my pumpkin cupcakes. They’re both classic fall flavors and they go together beautifully.
Unlike the cupcakes themselves, this cream cheese frosting is NOT low fat. Thank goodness! We need little butter somewhere in this dessert, right? When it comes to frosting, I go big or go home.
To make frosting, beat butter and cream cheese until smooth. Beat in maple and powdered sugar and mix for 2-3 minutes.
You can spread on your frosting with a knife or rubber spatula or do what I did and pipe it on with a pastry bag. I decided I wanted a little crunch on top of these, too, so I also sprinkled each cupcake with Toffee Bits.
All those fall flavors coming together in one cupcake put a big grin on my face. This recipe made a dozen cupcakes even, which was perfect. Anymore than that and I may have eaten more cupcakes than I could handle. When it comes to pumpkin cupcakes, self control is not a quality that comes naturally.
How to Store
Because of the cream cheese in the maple frosting, I recommend storing the cupcakes in the refrigerator if you won’t be eating them within the day.
You could also store the cupcakes at room temperature un-frosted and keep the frosting chilled until you’re ready to serve!
Tips and Tricks
- Make sure to use canned pumpkin puree, NOT pumpkin pie filling!
- Let your cream cheese and butter soften on the counter for about 10 minutes before making the frosting. This will make it much easier to beat together to get a showstopping fluffy buttercream texture.
- The toffee bits are a fun addition but the cupcakes would still be delicious without them!
- When filling the cupcake liners, make sure to fill them only about 2/3 of the way full. Any fuller than that and the cupcakes will “dome” on top (like muffin tops).
- If you prefer not to use cupcake liners, you can also bake them right in the tin. Spray with cooking spray or lightly grease the tin before adding the batter.
- Looking for an almost fat-free pumpkin cupcake? You could replace the maple cream cheese frosting with a dollop of fat free cool whip. Still good, but I highly recommend giving the frosting a try, at least once.
These pumpkin cupcakes are ideal for a fall bake sale, a Halloween party treat or even a Thanksgiving dessert if you have guests who aren’t into pie.
I have plenty more fall baking to do, but for now, I’m still thinking about these perfect Pumpkin Cupcakes with creamy maple frosting and crunchy toffee bits. Happy fall!
More Pumpkin Recipes
- Pumpkin Whoopie Pies with Chocolate Cream Cheese filling are the perfect snack to pack in the kids school lunches! Try a batch today!
- I’ve had this Maple Pumpkin Butter from Barefeet in the Kitchen saved for a few years now. Time to get moving and make it!
- Love maple? This Maple Peanut Butter Fudge is such a treat for the holidays, and goes great with all your pumpkin desserts!
- I’ll be whipping up a batch of these Pumpkin Pancakes with Maple Pumpkin Butter from A Family Feast very soon! Like maybe today!
- This Low Sugar Pumpkin Cheesecake from Kalyn’s Kitchen is perfect for the holidays. Love the layers!
Incredibly moist Pumpkin Cupcakes with Maple and Toffee Frosting. You're going to love these award winning fall flavored cupcakes!
For the cupcakes:
- 1 cup canned pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- ½ cup applesauce
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp ground nutmeg
For the Frosting:
- ¼ cup butter, softened
- 4 oz cream cheese, softened
- ¾ tsp maple flavoring
- 2 cups powdered sugar
- ½ cup Heath milk chocolate toffee bits
- In mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and seasonings.
- Pour batter into cupcake tins (I used liners), dividing the batter evenly (fills 12).
- Bake in a 350 degree oven for about 20 minutes. Cool completely before frosting.
- To make frosting, beat butter and cream cheese until smooth. Beat in maple and powdered sugar and mix for 2-3 minutes. Spread on cupcakes and sprinkle with toffee bits. Enjoy!
Amount Per Serving: Calories: 310Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 344mgCarbohydrates: 52gFiber: 1gSugar: 41gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.