★★★★★

Pumpkin Cupcakes with Maple and Toffee Frosting

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.

Incredibly moist Pumpkin Cupcakes with Maple and Toffee Frosting. You're going to love these award winning fall flavored cupcakes!

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 Baking

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.

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 . . .

Maple 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!

Incredibly moist Pumpkin Cupcakes with Maple and Toffee Frosting. You're going to love these award winning fall flavored cupcakes!
Incredibly moist Pumpkin Cupcakes with Maple and Toffee Frosting. You're going to love these award winning fall flavored cupcakes!

More Pumpkin Recipes

Yield: 12

Pumpkin Cupcakes with Maple and Toffee Frosting

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Incredibly moist Pumpkin Cupcakes with Maple and Toffee Frosting. You're going to love these award winning fall flavored cupcakes!

Ingredients

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

Instructions

  1. In mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and seasonings.
  2. Pour batter into cupcake tins (I used liners), dividing the batter evenly (fills 12).
  3. Bake in a 350 degree oven for about 20 minutes. Cool completely before frosting.
  4. 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!

Nutrition Information:

Yield:

12

Serving Size:

1

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 15, 2011

Comments & Reviews

  1. I am seriously drooling over these cupcakes! I think I need to eat breakfast now! Thanks for the shout-out for my layered pumpkin cheesecake recipe!

  2. Just wanted to let you know I featured your delicious cupcakes yesterday. Thanks again for participating in the Holiday Sweet Swap!

  3. Yummy! These are going on my list to make. I’m afraid we’re going to start turning orange with all the pumpkin we’ve been consuming. Then again, maybe that’s not a bad idea considering how pale I am (:

    Thanks for participating.

  4. Oh my, I don’t think I’ve seen a more perfect cupcake for this time of the year.

    Thanks for stopping by Sweet Tooth Friday!

  5. These look and sound delicious! I love the idea of toffee bits with pumpkin. I’ll bet it’s a match made in heaven. I’d like to invite you to share your recipe on Sweet Indulgences Sunday.

    http://www.wellseasonedlife.com/2011/09/sweet-indulgences-sunday-22.html

  6. YUM! You had me at “pumpkin.” I am hosting a Fall Recipe/Snack challenge on my blog this week and I would absolutely love for you to link this!

    http://oneartmama.blogspot.com/2011/09/falling-for-crafts-challenge-2.html

  7. I love pumpkin! Yeah, we can be friends. 😉 These cupcakes look absolutely delicious. I need to get on the pumpkin bandwagon but none of my stores has it in stock yet. 🙂

  8. I could be a pumpkin-aholic!! LOVE these guys. My daughter would clean the plate and she never hesitates to point out that there are “so many vitamins” in the dish because of the added pumpkin!! Nicely done!

  9. So glad to see you are pumpkin obsessed too:-) I love the addition of the toffee in the frosting!! Yummo! Can I have one for breakfast please???

  10. Pumpkin cupcakes! One of my many favorites. I can’t wait to make a batch this season. I’m going to have to try that maple flavor! 🙂

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