Pumpkin Cupcakes with Maple Cream and Salted Maple Glazed Pecans are a delightful autumn-inspired treat that perfectly captures the flavors of the season. These cupcakes are moist and spiced with cinnamon, ginger, and nutmeg, creating a warm and inviting aroma. Topped with a creamy maple-infused frosting and crunchy salted maple glazed pecans, these cupcakes are a true indulgence for pumpkin and maple lovers alike.

Pumpkin has a long history of culinary use, dating back thousands of years. Native to North America, pumpkins were an essential food source for indigenous peoples. They were used in various dishes, including stews, soups, and roasted preparations.

When European settlers arrived in North America, they quickly adopted the use of pumpkins in their cooking. Eventually, pumpkin pie became a popular dish in early American cuisine, and it has remained an iconic dessert for Thanksgiving and fall celebrations.

The idea of incorporating pumpkin into cupcakes likely emerged as a natural extension of the pumpkin pie tradition. As baking techniques and recipes evolved, creative bakers began experimenting with different ways to enjoy the beloved flavors of pumpkin in smaller, handheld treats.

Maple syrup, another key ingredient in this recipe, has a fascinating history of its own. Native Americans were the first to discover the process of collecting and refining maple sap into syrup. They would make incisions in maple trees and collect the sap in containers. Over time, European settlers adopted this practice and further refined the process, leading to the maple syrup we know today.

Combining pumpkin with maple syrup, cream cheese, and pecans creates a harmonious blend of flavors that embodies the essence of autumn. The combination of sweet, spiced pumpkin cupcakes with the creamy, tangy maple cream frosting and the crunch of salted maple glazed pecans makes these cupcakes a truly irresistible seasonal treat.

INGREDIENTS

Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1/3 cup vegetable oil

Frosting:

• 6 ounces cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar

Salted Maple Glazed Pecans:

• 4 tablespoons unsalted butter
• 1/2 cup brown sugar, lightly packed
• 1/2 teaspoon salt
• 1/4 cup pure maple syrup
• 1 tablespoon milk
• 2/3 cup chopped, toasted pecans

INSTRUCTIONS

Cupcakes:

1. Preheat the oven to 350°F (175°C) and grease a muffin pan or line with 9 paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
4. Gradually add the flour mixture to the wet ingredients and stir until fully combined.
5. Divide the batter evenly between the 9 muffin cups and bake for 15-18 minutes, or until a toothpick inserted in the cupcakes comes out clean.
6. Allow the cupcakes to cool completely before frosting and topping with pecans.

Frosting:

1. In a mixing bowl, beat the cream cheese, butter, maple syrup, and vanilla extract until well combined.
2. Slowly add the powdered sugar and continue beating until the frosting is smooth and creamy.

Salted Maple Glazed Pecans:

1. In a saucepan over medium-high heat, melt the butter. Once melted, whisk in the brown sugar and salt. Bring the mixture to a boil, then reduce the heat to medium and continue boiling for 2 minutes, whisking frequently.
2. Add the maple syrup and continue boiling for an additional 4 minutes, until the mixture thickens, stirring frequently.
3. Remove the saucepan from the heat and immediately stir in the milk and chopped pecans.
4. Pour the mixture onto a baking sheet lined with foil, allowing it to cool. Once cooled, break the glazed pecans into small pieces.
5. Generously top the frosted cupcakes with the salted maple glazed pecans.

Now, with these Pumpkin Cupcakes with Maple Cream and Salted Maple Glazed Pecans, you have a delightful autumn treat that will surely impress anyone who tries them. Enjoy the rich flavors and celebrate the spirit of the season with this delicious dessert!