Maple Toffee Pumpkin Cupcakes

Hey there, sugar enthusiasts! Get ready to dive into a sweet little adventure with these Maple Toffee Pumpkin Cupcakes. These bad boys are the kind of treat that make you feel cozy and festive all in one bite. We’re talking warm pumpkin goodness teamed up with gooey maple toffee. They’re the kind of cupcake that’ll make you do a little happy dance right in the kitchen, for no reason at all except pure joy.

So my hubby and I, we have this unofficial rule: anything pumpkin is a Must. Try. Thing. Oh, and toffee? A close second. Last fall, I whipped these babies up, and let me tell you, we were floored. They’ve weaseled their way into almost every gathering since. The kids love peeling off the cupcake liners and leaving crumbs all over the place. It’s chaotic, but I wouldn’t have it any other way!

Why You’ll Love This Maple Toffee Pumpkin Cupcakes

– They’re cupcakes… with pumpkin! Need I say more?
– Maple toffee – the ultimate sticky situation in the best way possible.
– They make your house smell like a warm pumpkin hug.
– Perfectly imperfect and full of autumn charm.
– Fun to make, even if you end up wearing more flour than your apron catches.

How to Make It

Alright, let’s roll up our sleeves and get a little messy, shall we? Start by cranking up your oven—those cupcakes want a hot welcome.

Grab two bowls. In one, you’re gonna throw together your floury stuff: flour, baking powder, and those warm spices that make everything nice. Mix them up like you’re conducting a floury symphony.

In the other bowl, whisk the pumpkin, sugar, and a splash of oil like it’s nobody’s business. Then, do the dance of combining the wet and dry.

Now for the fun part. Fill those cupcake liners, but try not to spill too much—and if you do, well, call it the chef’s bonus taste test.

Bake those beauties and prepare your maple toffee drizzling artistry. Warning: it may cause spontaneous finger-licking.

Once they’re out and cool-ish, get generous with that toffee. These cupcakes seriously shine with a sloppy maple drizzle. Tell folks it’s “artistic” when it runs down the sides.

Ingredient Notes

– Pumpkin Puree: The gluing magic of our kitchen. Just don’t use the pie filling; trust me, I learned the sweet, spiced way.
– Maple Syrup: The liquid gold you shouldn’t skip. Happy mornings if you have extra.
– Butter: Butter mends broken recipes—and hearts, sometimes. Let it soften, or it’ll retaliate in lumps!

Recipe Steps:

1. Preheat oven to 350°F (175°C) and prepare your muffin tin with liners.
2. Combine flour, baking powder, and spices in one bowl.
3. In another bowl, whisk together pumpkin puree, sugar, and oil.
4. Mix dry and wet ingredients just until combined – embrace any pockets of flour, they work themselves out.
5. Fill cupcake liners about 3/4 full and plop in the oven for around 18-20 mins.
6. While baking, attempt to make a toffee drizzle without eating it all.
7. Let cupcakes cool, drizzle with toffee, and revel in sweet chaos.

What to Serve It With

Grab a steaming cup of cinnamon-spiced tea or hot cocoa. And if it’s afternoon and the sun’s setting slower, why not a scoop of vanilla ice cream on top to make things extra fancy?

Tips & Mistakes

– Chill the cupcakes before toffee drizzling—unless you want a beautiful mess (it’s okay, we’ve all been there).
– Do a frosting trial on one cupcake, just for kicks.

Storage Tips

Store these in an airtight container—if they last that long. If you find yourself snacking on them cold from the fridge, don’t you worry. They taste oddly refreshing as a breakfast treat. Just own it.

Variations and Substitutions

Sub maple syrup for honey if needed—it’s good but different. Missed eggs? A dollop of applesauce has your back. No butter? Life happens; swap it for good ol’ coconut oil. Go wild!

Frequently Asked Questions

Maple Toffee Pumpkin Cupcakes

Delicious moist pumpkin cupcakes infused with rich maple syrup and crunchy toffee bits, perfect for fall gatherings.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.5 teaspoon ground nutmeg
• ▢ 0.5 teaspoon ground ginger
• ▢ 0.5 teaspoon salt
• ▢ 1 cup pumpkin puree canned or fresh
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup pure maple syrup
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 0.75 cup toffee bits

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
• In a large bowl, mix pumpkin puree, sugar, maple syrup, melted butter, eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Fold in toffee bits gently.
• Divide batter evenly among cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
• Allow cupcakes to cool completely before frosting or serving.

Notes

You can add a maple buttercream frosting or sprinkle extra toffee bits on top for added texture.