Ingredients
Scale
- 1 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 2 extra-large eggs, at room temperature
- 1 c. (8 oz.) canned pumpkin purée, not pie filling
- 1/2 c. granulated sugar
- 1/2 c. light brown sugar, lightly packed
- 1/2 c. vegetable oil
- 1/2 c. coarsely chopped Heath bars, for serving
Maple Cream Cheese Frosting:
- 6 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- 2 cups sifted confectioners’ sugar
Instructions
- Preheat the oven to 350°F. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
- Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
- Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely
Maple Cream Cheese Frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.