Barefoot Contessa (en-US)

½ cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon kosher salt
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (not pie filling)
½ cup granulated sugar
½ cup light brown sugar, lightly packed
Maple Frosting (recipe follows)
½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)

Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Add the flour mixture and stir to combine.

Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.

For the maple frosting:

Frosts 10 cupcakes
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

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.

Pumpkin Spice Cupcakes with Maple Frosting