1 1/2 C flour
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t allspice
1 t baking soda
1/2 t salt
1 1/2 C sugar
3/4 C pumpkin puree
2 large eggs
1/2 C vegetable oil
1/4 C dark rum
1/4 C maple syrup
Whisk together flour, spices, baking soda, and salt.
In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum, and maple syrup.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20-25 minutes.
Try either ( or both!) of these receipes for frosting.
1/4 C butter
3/4 C brown sugar
2 T milk
2 t cinnamon
1 C sifted powdered sugar
In a saucepan, melt the butter.
Add the apple butter and brown sugar.
Bring to a boil and lower the heat to medium low.
Continue to boil for 2 minutes, stirring constantly.
Add the milk and the cinnamon and bring to a boil, still stirring constantly.
Cool to lukewarm.
Gradually add the powdered sugar and beat until thick enough to spread.
8 oz cream cheese, room temperature
1/4 C (half stick) butter, room temperature
1 t vanilla extract or vanilla bean paste
2 t cinnamon (add more to taste)
2-3 C powdered sugar (add more or less to make it a stiffness that you like)
Mix cream cheese and butter well.
Add vanilla and cinnamon.
Add powdered sugar.