Pumpkin Cupcakes with Maple-Cream Cheese Frosting

No tricks here - this recipe is a tasty Halloween treat

By Khalil Hymore

I may not be a big Halloween person, but I am a big pumpkin person. I love it in all forms--simply roasted, stuffed in ravioli, baked in bread, and, of course, as cupcakes topped with cream cheese frosting! Check out my good friend Cheryl Slocum's pumpkin recipes in this month's Country Living magazine. Happy Halloween!

Makes 12 cupcakes

For the cupcakes:

• 1 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher or sea salt
• 1 tablespoon pumpkin pie spice
• 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup cooked pumpkin puree

For the frosting:

• 1 1/2 packages (8-ounces) cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 1/2 cups confectioners' sugar
• 3 tablespoons pure maple syrup
• Salted pepitas

For the cupcakes, preheat the oven to 350° Fahrenheit. Line a standard 12 cup muffin tin with paper liners and set aside. Whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice and set aside. Beat the butter, granulated sugar and brown sugar together with an electric mixer until light and fluffy. Add vanilla extract and eggs and beat until well combined. Slowly add the dry ingredients, then the pumpkin and continue beating until just combined. Divide evenly among the muffin liners and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and cool completely.

To make the frosting, beat the cream cheese, butter, confectioners' sugar and maple syrup with an electric mixer until combined and smooth. Frost the cupcakes with the frosting and sprinkle with salted pepitas. Boo!