Married to Davis: Pumpkin Pie Cupcakes w/ Maple Cream Cheese Frosting

These cupcakes sound as sinful as they sound. I'm telling you -- they are amazing.

For the cupcakes:
I started with lining 12 muffin tins with paper liners. You could use foil or not use any liners just as long as you use non-stick spray.

I emptied one 15 oz. can of pumpkin puree in a large bowl.

To the pumpkin, you want to add 3/4 cup of evaporated milk. I didn't have any on hand, so I made my own by mixing dry milk and water (what a neat trick!).

I made a little too much, so I poured the right amount into another measuring cup.

I added 1/2 cup of granulated white sugar...

... and a 1/4 cup of brown sugar.

I added 2 large eggs to the pumpkin mix.

I also threw in 1 tsp of vanilla extract.

All mixed together! Now for the dry ingredients!!

In a separate medium bowl I added 2/3 cup of all-purpose flour.

I added 2 tsp of pumpkin pie spice (which also made the kitchen smell amazing!).

To the flour mix, I added 1/4 tsp of salt...

... a 1/4 tsp of baking powder...

... and a 1/4 tsp of baking soda.

I mixed the dry ingredients together and added it to the pumpkin mix.

Everything is combined!

I grabbed my cookie scoop (because I'm obsessed with it) and put 2 scoops in each cupcake liner.

I baked them in a 350 degree oven for 20 minutes.

For the frosting:

This made a bit too much frosting, so next time I would make a 1/2 batch.

I added a 1/4 cup (half a stick) of softened unsalted butter to 1 package of softened cream cheese.

I beat them together until they were smooth.

I added 3/4 cup of powdered sugar to the bowl.

I also added 3/4 tsp of vanilla extract.

Lastly, I added 1/4 cup of maple syrup.

All ready for our pumpkin pie cupcakes!

Putting it all together:
After I pulled the cupcakes out of the oven, I let them rest for 20 minutes and then put them in the fridge for 30 minutes.