Pumpkin Cupcakes with Maple and Toffee Frosting

Why You’ll Love This Recipe

I love how these cupcakes balance warmth, sweetness, and texture in every bite. The pumpkin keeps the cupcakes soft and moist, while the blend of cinnamon, nutmeg, cloves, and ginger gives them that nostalgic autumn flavor. And the frosting? It’s smooth, tangy from the cream cheese, sweetened with maple syrup, and has little pockets of buttery toffee crunch. These cupcakes are simple to bake but feel like something truly special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1/2 cup vegetable oil

• 2 large eggs

• 1 cup pumpkin purée

• 1 teaspoon vanilla extract

For the Frosting:

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 2 cups powdered sugar

• 1/4 cup maple syrup

• 1/2 cup toffee bits

Directions

1. I start by preheating my oven to 350°F (175°C) and lining a 12-cup muffin tin with paper cupcake liners.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

3. In a large mixing bowl, I beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth.

4. I add the eggs one at a time, beating well after each addition, then mix in the pumpkin purée and vanilla extract.

5. Gradually, I add the dry ingredients to the wet mixture, stirring just until everything is incorporated.

6. I divide the batter evenly between the cupcake liners, filling each about 2/3 full.

7. I bake the cupcakes for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

8. After baking, I let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

9. In a large bowl, I beat the softened cream cheese and butter until smooth and fluffy.

10. I gradually add in the powdered sugar, continuing to beat until the mixture is smooth.

11. I mix in the maple syrup until fully combined.

12. Finally, I fold in the toffee bits.

13. Once the cupcakes are completely cooled, I frost them generously with the maple and toffee frosting.

14. I like to finish by sprinkling extra toffee bits on top for a little added crunch.

Servings and timing

This recipe makes 12 cupcakes.

• Prep time: 20 minutes

• Cook time: 20–25 minutes

• Total time: 45 minutes

Variations

• I sometimes add chopped walnuts or pecans to the batter for extra texture.

• If I want a less sweet frosting, I cut back slightly on the powdered sugar and add a bit more maple syrup.

• For a fun twist, I bake the batter in a mini muffin tin to make bite-sized pumpkin treats.

• I’ve also used maple extract for a stronger maple flavor in the frosting when I’m out of real syrup.

Storage/Reheating

I store these cupcakes in an airtight container in the refrigerator for up to 4 days.

Before serving, I let them sit at room temperature for about 15 minutes so the frosting softens slightly.

For longer storage, I freeze the unfrosted cupcakes for up to 2 months. I thaw them in the fridge overnight, frost them fresh, and they taste just as good.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin purée in place of canned. I just make sure it’s not too watery and is well blended for a smooth batter.

Can I make these cupcakes ahead of time?

Absolutely. I often bake the cupcakes a day in advance and frost them the next day. The flavor even deepens a bit with time.

What kind of toffee bits should I use?

I use store-bought English toffee bits, but crushed toffee candy bars work just as well. Just make sure they’re not coated in chocolate if you want a cleaner flavor.

Can I make these dairy-free?

Yes. I substitute dairy-free cream cheese and butter for the frosting and use a neutral oil like avocado or coconut oil in the batter. The results are still moist and delicious.

Can I turn this into a cake instead of cupcakes?

Definitely. I pour the batter into a greased 8-inch round cake pan and bake for 30–35 minutes, then frost once cooled. It makes a lovely little fall cake.

Conclusion

These Pumpkin Cupcakes with Maple and Toffee Frosting are everything I want in a fall dessert—moist, spiced, sweet, and just a little indulgent. I love making them for gatherings or simply to enjoy with a cup of coffee on a cozy day. With that rich cream cheese frosting and crunch of toffee on top, they never last long in my kitchen.

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