Toffee Crunch Maple Pumpkin Cupcakes

Toffee Crunch Maple Pumpkin Cupcakes

From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Jennifer Coduto
http://atharvestmoonfarm.blogspot.com/                                                 


These cupcakes are perfect for a variety of Fall and Winter holiday celebrations with their seasonal sweet and spicy flavor. With a large number of people at a party, Jennifer likes to have a single serving dessert available that doesn't involve cutting and plating. Cupcakes are "grab and go". Skip the frosting and you have a delicious muffin for a holiday breakfast or brunch!


Makes 12 large cupcakes  


Cupcakes:
2 1/4 cups AP flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ground cloves
2 eggs, lightly beaten
2 cups brown sugar
1 cup pumpkin
1/3 cup vegetable oil
1/2 tsp vanilla extract
1/3 cup pure maple syrup
1 cup toffee bits


Frosting:
8 oz cream cheese, softened
3 cups confectioner's sugar
1/4 cup maple syrup
1/3 cup toffee bits (plus extra for garnish if desired)


Preheat oven to 350. Line a standard size muffin tin with paper liners. In a large bowl, combine flour, baking soda, salt, cinnamon and cloves. In another bowl, combine eggs, sugar, pumpkin, oil, vanilla and maple syrup. Mix well. Add liquid ingredients to dry ingredients, stirring just until combined. Fold in toffee bits.


Equally fill muffin cups with batter. Bake 25 minutes or until pick inserted in cupcake comes out clean. Cool 5 minutes, remove to wire rack.


To make frosting - In a large bowl, or bowl of an electric mixer, combine cream cheese, confectioners sugar (one cup at a time) and maple syrup. Stir until well mixed, then add in 1/3 cup toffee bits.


Frost cupcakes when cool. Sprinkle with additional toffee bits if desired.