Pumpkin Cupcakes with Spiced Frosting and Health Bar Topping

This cupcake was inspired by a shake that I had at a place called Fozzie’s Sandwich Emporium in St. Louis. They make a pumpkin shake mixed with heath bars that is to die for. The combination of pumpkin with spices and toffee is so warming. I thoroughly defend these cupcakes; if you don’t like them, I take personal responsibility. (Not that it really means much.) These cupcakes are relatively easy to make. And as always, mine are baked mini.

I find that smaller cupcakes have a nicer cake to frosting ratio, especially since I’m not a cake person<-What?!? No. I’m not kidding; yes, I did operate a cupcake business. Just because I have a clearly unabashed love affair with sweets, it does not make me a sugar whore. I have some standards. And cake, in my opinion, can often really sucks with some exceptions. This cupcake is one of them.

Pumpkin Cupcake with Spiced Frosting and Health Bar Pecan Topping


Makes 24 cupcakes, or 72 mini

2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked or canned pumpkin
3/4 cup milk

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Spiced Frosting

¼ cup butter, softened (or dairy-free margarine)
¼ cup milk (or almond milk)
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon cardamon
¼ teaspoon ginger
¼ teaspoon nutmeg
4+ cups powdered sugar

Combine all of the ingredients in a bowl until just mixed. Use a mixer and blend until smooth and creamy. Add either milk or sugar  to achieve the desired consistency.

Top with broken Heath bars and crushed pecans