Photo and Recipe courtesy of Home Beautiful
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 extra large eggs, at room temperature)
2 cups canned pumpkin puree (not pie filling)
1/2 cup light agave nectar
1 cup brown sugar, not packed
1/2 cup vegetable oil
1/2 cup natural applesauce
Optional chopped Heath bars to top frosting 2 1.4 ounce bars
1. Preheat the oven to 350 degrees. Line muffin tins with paper liners.
2. 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, agave nectar, brown sugar, applesauce and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits (Or wouldn't toasted pecans be good!)
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Maple Flavoring
1/2 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 and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.