Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) salt
  • 2 tsp (8g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (1g) ground cloves
  • 1 cup (245g) pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 3 tbsp (45ml) pure maple syrup
  • 1/2 tsp (2.5ml) maple extract
  • 1 pinch (0.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  2. Add the pumpkin puree, sugar, oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed for approximately 2 minutes until the batter is smooth and uniform in color.
  3. Distribute the batter evenly among lined cupcake tins, filling each about 3/4 full.
  4. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool completely on a wire rack.
  5. Prepare frosting by beating softened cream cheese and butter together until smooth. Gradually add powdered sugar, maple syrup, maple extract, and salt, beating until light and fluffy.
  6. Pipe or spread the maple frosting onto the completely cooled cupcakes.