Moist pumpkin cupcakes studded with toasted pecans and topped with a sweet and creamy Maple Caramel Cream Cheese Frosting!
Who’s tired of pumpkin? Bloggers keep asking that. I could never get tired of pumpkin! I wait all year to bake anything and everything with pumpkin. I would go so far as to say that I hoard pumpkin just in case there is a shortage like several years ago.
Do you remember that? Little pumpkin lovin’ hearts were breaking all over the USofA. Sadness.
So in light of a possible shortage, I say bake away!
The smell of warm cinnamon spiced pumpkin baking in the kitchen is my happy place.
Come to think of it, pretty much all cupcakes are my happy place.
Today I bring you my happy place!
This soft pumpkin cake is generously spiced with cinnamon, nutmeg, ginger, mace and cloves! Don’t forget the mace! It’s my secret ingredient that I shared in my post about Pumpkin Chocolate Chip Cookies and Healthier Pumpkin Banana Bread!
If you love maple half as much as I do, you will swoon over this Maple Caramel Cream Cheese frosting. It is the stuff of legends.
A silky, decadent maple cream cheese frosting made with my salted Maple Caramel Sauce. A little tang of the cream cheese mixed with a sweet maple caramel is the perfect topping for the spiced pumpkin cupcakes! A little crunch from the toasted pecans and you have yourself an awesome Fall cupcake!
Fall cupcakes don’t get much better or easier than these! Pure pumpkin maple bliss.
More Cupcakes! Never enough #amiright?
This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Food on Friday, Flashback Friday, Saturday Night Fever, Sweet and Savoury Sundays