Updated Apr 7, 2017Chatelaine
lightly packed brown sugar
butter, melted, then cooled
- PREHEAT oven to 350F. Lightly spray a 12-cup muffin tin with oil or line with cupcake liners.
- WHISK flour, baking powder, baking soda and spices in a medium bowl. Whisk eggs with brown sugar, pumpkin, butter and vanilla in a large bowl. Gradually whisk flour mixture into egg mixture until evenly mixed. Mixture will be thick. Spoon into prepared pan. Bake in centre of preheated oven until a toothpick inserted into centre of a cupcake comes out clean, 20 to 25 min.
- BEAT cream cheese with icing sugar, butter and maple syrup until evenly mixed and smooth. Stir in 2/3 of the chopped bacon. Refrigerate icing until firm, about 30 min. Spread or pipe icing over cooled cupcakes. Garnish with remaining bacon.
Gluten-free Tip: Try our gluten-free pumpkin cupcakes with just a few simple substitutions.
NutritionCalories 368, Protein 5 g, Carbohydrates 50 g, Fat 17 g, Fibre 1 g, Sodium 268 mg.
Chatelaine Cocktails: Warm pumpkin-pie cocktail