Pumpkin Pie Cupcakes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line 22 muffin cups with paper liners.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk flour, pumpkin pie spice, baking powder, and baking soda together in a bowl; set aside. Combine milk, maple syrup, and ½ teaspoon vanilla extract in a separate bowl; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat ¾ cup butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, until well blended, scraping down the bowl as necessary. Beat in flour mixture in 3 additions, alternating with milk mixture, beating briefly after each addition. Stir in pumpkin purée until smooth and well combined.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Divide batter among the prepared muffin cups, filling each to the top.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until a cake tester inserted into centers comes out clean, 17 to 20 minutes. Cool in the tins for 5 minutes before transferring muffins to a wire rack to cool completely.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Meanwhile, beat 1 cup butter, half-and-half, and 1 teaspoon vanilla extract in a bowl with an electric mixer until creamy. Beat in confectioners' sugar, 1 cup at a time, beating well after each addition, until frosting reaches a good spreading consistency. Beat in cinnamon.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Spread frosting over cooled cupcakes.'}

📊 Nutrition Facts

Per serving (22 servings total)