Pumpkin Pound Cake Cupcakes with Maple Cinnamon Glaze
Pumpkin-spiced cupcakes are topped with a maple cinnamon glaze - tastes like fall!
Yield: 12 cupcakes
For the cupcakes
  • 1½ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1¼ tsp pumpkin pie spice
  • 4 oz unsalted butter, room temperature
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • ¾ cup canned pumpkin
  • ¾ tsp vanilla
For the maple cinnamon glaze
  • 1 cup confectioner's sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk
  • ½ tsp cinnamon
  • sea salt, to taste
  1. For the cupcakes, heat oven to 350F. Line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars. Mix in the eggs, one at a time, combining well after each addition. Mix in the pumpkin and vanilla.
  4. Stir in the flour until just incorporated. Divide the batter among the cupcake liners, filling them ¾ full.
  5. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow cupcakes to cool in the tins for 5 minutes and then remove to a wire rack to cool.
  7. Once cupcakes are completely cool, make glaze. In a bowl, whisk together the confectioner's sugar, maple syrup, milk, and cinnamon. Add more milk as necessary to reach desired consistency. Dip cupcake tops in the glaze. Sprinkle with sea salt.
Cupcake recipe adapted from Culinary Concoctions by Peabody
Nutrition Information
Serving size: 1 cupcake
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/11/pumpkin-pound-cake-cupcakes-with-maple-cinnamon-glaze-theleftoversclub.html