Toffee Pumpkin Cupcakes

Updated at: Thu, 17 Aug 2023 03:51:38 GMT

Step 1

Preheat the oven to 350 degrees F. Line muffine tins it with 10 paper liners.

Step 2

Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine.

Step 3

Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.

Step 4

• maple frosting

Step 5

• 6 ounces cream cheese, at room temperature

Step 6

• 3 tablespoons unsalted butter, at room temperature

Step 7

• 1/2 tablespoon pure maple syrup

Step 8

• ½ teaspoon pure vanilla extract

Step 9

• 1 cup sifted confectioners’ sugar (adjust per taste)

Step 10

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly sift the confectioners’ sugar and mix until smooth.

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