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“In 'Cupcakes' by Shelly Kaldunski.”
READY IN:
1hr
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Position oven rack in the middle of oven; preheat to 350°.
  2. Line a standard 12-cup muffin pan with paper or foil liners.
  3. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
  4. In another bowl, whisk together the pumpkin puree, sugar, oil, and eggs.
  5. Add the flour mixture and whisk to combine completely (don't over mix); stir in chopped pecans.
  6. Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
  7. Bake 22-24 minutes, or until a pick comes out clean.
  8. Let cupcakes cool in pan on a wire rack for 5 minutes.
  9. Transfer cupcakes to wire rack and let cool completely, about 1 hour.
  10. The glaze (make right before you are ready to use): in a bowl, whisk together the sugar, milk, and maple extract; the glaze should be spreadable.
  11. If it seems too thick, whisk in additional milk, a few drops at a time; if it seems too thin, whisk in additional sugar, one teaspoon at a time; use immediately (glaze will dry and harden slightly upon standing).
  12. Spoon glaze over the cupcakes and serve (The glazed cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).

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