Pumpkin Cupcakes with Maple Cream Cheese Frosting

Makes 10 cupcakes (and lots of frosting)
Adapted from Ina Garten

For the Cupcakes:
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 (we like Libby's)
1/2 cup granulated sugar
1/2 cup dark brown sugar, lightly packed
1/2 cup vegetable oil

For the Maple Frosting:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon real maple extract
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
1/2 cup chopped Heath bars, for sprinkling (2 1.4-ounce bars)

Preheat the oven to 350 degrees Fahrenheit. Brush or spray the top of 10 muffin tins holes with vegetable oil (so that the tops of the muffins don't stick) and line them with muffing liners.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In an stand mixer fitted with the paddle attachment, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil.

Then, add the flour mixture and stir until just combined. Don't over mix the cupcakes (this goes for quick breads and cakes too). 

Spoon the batter into the prepared muffin pan and bake for 20 to 25 minutes, until a cake tester (or kabob skewer) inserted in the center comes out clean. Set aside to cool completely.

Meanwhile, make the Maple Cream Cheese frosting.  

Clean our your stand mixer bowl and paddle attachment. Then, use them to mix the cream cheese and butter together on a low speed until they are smooth. Scrap the bottom of the bowl. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

Spread the frosting generously over the cupcakes (you will absolutely have leftover frosting and you should absolutely eat it out of the bowl with a spoon) and sprinkle with the chopped Heath bars.

Keep covered at room temperature until serving.

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