A Fall Classic! These pumpkin cupcakes pair perfectly with a warm drink for the ultimate Fall treat. Included is the cupcake recipe and Maple cream cheese frosting recipe.

Pumpkin Cupcakes with Malty Cream Cheese

A Fall Classic! These pumpkin cupcakes pair perfectly with a warm drink for the ultimate Fall treat.
Included is the cupcake recipe and Maple cream cheese frosting recipe..

Ingredients

1 Cup Flour
1/2 Cup Soda Fountain® Malted Milk Powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Sea Salt
1 stick Butter, softened
1/2 Cup Sugar
1/2 Cup canned pure pumpkin puree
1 1/2 tsp pure vanilla extract
2 large eggs

Ingredients for the Maple Cream Cheese Frosting

2 8 oz. containers cream cheese
2 Tbsp Room Temperature Butter
2 Tbsp pure maple syrup
1 Cup Soda Fountain® Malted Milk Powder

Instructions

Preheat the oven to 350 degrees
Line 1 (12-cup) muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/2 teaspoon coarse sea salt. Set aside.
In a large bowl, add the butter and the sugar.
Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes.
Add the pumpkin puree and the vanilla extract.
Slowly beat in the eggs, one at a time.
Add dry ingredients and mix until thoroughly combined.
Fill each cupcake liner 3/4 of the way.
Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes.
Remove the cupcakes from the oven to a wire rack and cool completely before frosting.