Now that the days are getting cooler, why not have some delectable pumpkin pecan cupcakes on hand to feed your hungry brood! They take no time at all to make and are perfect as an after-dinner treat or snack.
For the cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup light brown sugar, packed well
1 cup canned pumpkin puree
1/2 cup buttermilk
1/4 cup olive oil or vegetable oil
3/4 cup chopped pecans, toasted
For the icing:
8-ounce package cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon maple extract or maple syrup or vanilla extract
-Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pumpkin spice and salt.
-In another bowl, combine brown and granulated sugar, canned pumpkin, buttermilk, oil and egg. Stir until well blended.
-Stir in dry ingredients just until completely mixed. Fold in toasted pecans. Spoon batter into cupcake pan and bake 20 to 25 minutes or until cupcakes spring back when lightly touched in the middle.
-Remove from pan and cool on wire rack. While cupcakes are cooling combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the maple syrup or extract and mix again. Spread on cooled cupcakes. Makes 12 cupcakes.