Pumpkin Cupcakes with Maple Cream Cheese Frosting

adapted from Ina Garten, House Beautiful

Yield: 10 cupcakes

Preheat oven: 350°

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

1/4 cup Cacao Nibs (for decoration)

1. Preheat the oven to 350 degrees. Line muffin tins with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. (I removed them from the muffin tin, without casualties, to cool.)

4. Frost the cupcakes with Maple Cream Cheese Frosting and sprinkle with cacao nibs.

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Maple flavoring

1/2 teaspoon pure vanilla extract

2 cups sifted confectioner's sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add confectioner's sugar and mix until smooth.