Pumpkin Cupcakes with Maple and Toffee Frosting
These soft, spiced pumpkin cupcakes are topped with a rich maple cream cheese frosting and loaded with sweet, crunchy toffee bits—perfect for cozy fall baking.
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
1 cup pumpkin purée
1 teaspoon vanilla extract
For the Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
¼ cup maple syrup
½ cup toffee bits
Optional: additional toffee bits for garnish
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, beat together granulated sugar, brown sugar, and oil until smooth.
Add eggs one at a time, beating after each. Mix in pumpkin purée and vanilla.
Gradually stir dry ingredients into the wet mixture until just combined.
Divide batter evenly into prepared liners, filling each about ⅔ full.
Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth and fluffy.
Gradually add powdered sugar and beat until well combined.
Mix in maple syrup, then fold in toffee bits.
Frost cooled cupcakes and garnish with more toffee bits, if desired.
Notes
For best flavor, use pure pumpkin purée (not pumpkin pie filling).
Toffee bits can be homemade or store-bought (like Heath bits).
Chill frosting slightly if it becomes too soft to pipe.
Store cupcakes in the fridge for up to 5 days.
