Cup cakes
3/4 cup light brown sugar
1/2 cup butter ( softened )
2 eggs ( room temperature )
1 cup pure pumpkin puree ( not pumpkin pie filling )
1/2 cup maple syrup ( real maple syrup )
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup shredded carrot
Maple Cream Cheese Frosting
4 oz softened cream cheese
1/2 cup softened butter
2 Tbls maple syrup
1/2 cup light brown sugar
1/8 tsp maple extract ( optional )
1 2/3 cups powdered sugar
3/4 cup light brown sugar
1/2 cup butter ( softened )
2 eggs ( room temperature )
1 cup pure pumpkin puree ( not pumpkin pie filling )
1/2 cup maple syrup ( real maple syrup )
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup shredded carrot
Maple Cream Cheese Frosting
4 oz softened cream cheese
1/2 cup softened butter
2 Tbls maple syrup
1/2 cup light brown sugar
1/8 tsp maple extract ( optional )
1 2/3 cups powdered sugar
18
Cupcakes
Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
Cream brown sugar and butter together in mixer.
Add in eggs, one a time, beating until fully combined.
Mix in pumpkin and maple...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
356
Sodium
222mg
9% DV
Fat
13g
20% DV
Protein
3g
7% DV
Carbs
58g
19% DV
Fiber
1g
7% DV
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