The adorable pumpkins were hacked, seeded, baked and pureed into sweet oblivion this weekend. I was torn between making spicy pumpkin bread, which I adore and gobble by the loaf over at Mariposa bakery, and experimenting with a sweet cupcake recipe that I found over at Simply Recipes. The cream cheese frosting won me over. It has maple syrup in it.
The addition of molasses and honey binds these slightly spicy pumpkin cupcakes together. The batter was a bit soft, which always makes me fret, but the bite sized cakes turned out decidedly cake-like in texture, with a nice crunchy touch from the pecans. The icing is to die for and may replace my Joy of Cooking cream cheese frosting recipe, at least for the winter months. To make things extra festive, I added a few candy corn pieces to the top, because honestly, who doesn't like candy corn?
The addition of molasses and honey binds these slightly spicy pumpkin cupcakes together. The batter was a bit soft, which always makes me fret, but the bite sized cakes turned out decidedly cake-like in texture, with a nice crunchy touch from the pecans. The icing is to die for and may replace my Joy of Cooking cream cheese frosting recipe, at least for the winter months. To make things extra festive, I added a few candy corn pieces to the top, because honestly, who doesn't like candy corn?