Tag Archives: maple

Pumpkin Cupcakes with Maple Cream Frosting

October 1st seems to always offer the beginning of a magical period. The temperature in Southern California finally begins to become reasonable, smells (cinnamon and pine) and ingredients (pumpkins and apples) come into season, and the holidays are around the corner. October brings Halloween, November has Thanksgiving and December has Christmas.

I have drastically reduced my baking activities lately due to me starting school again. The combination of school and work plus the horrible temperatures of an extended summer make Sunday really the only day possible to bake. This past weekend I baked a double batch of Banana Bread, a double batch of Triple Chocolate Berry Bread and a batch of Peanut Butter Chocolate Chip Bars. However, I still was looking forward to something more in line with fall.

That brings us to the star of this post, Pumpkin Cupcakes with Maple Cream Frosting. These give us two flavors which remind me of fall and all of the happiness that this season offers.

The recipe is very easy (no serious mixing at all). The only unique ingredient is the canned pumpkin puree which is available year-round in any grocery store.



1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)


6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
¼ teaspoon Boyajian Natural Maple Flavor
½ teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar



1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 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, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.


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.


Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.


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Oatmeal-Maple Scones

One of the things I like making in the morning are scones. I almost always have all the ingredients necessary. If anything is missing, it generally is the heavy cream.

While browsing through the Flour cookbook, one of the recipes that jumped out to me was the Oatmeal-Maple Scones. These scones looked to have all the important points of scones, but also had a unique twist of maple syrup. The syrup takes on the role of the sugar in normal scone recipes.

I doubled this recipe, so that my wife could take some to work, but she thinks that 8 will not be enough. We’ll see.


1½ cups unbleached all-purpose flour
1¼ cups old-fashioned rolled oats (not instant or quick cooking)
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup pecan halves, toasted and chopped
½ cup golden raisins
½ cup (1 stick) cold unsalted butter, cut into 8 to 10 pieces
1/3 cup cold heavy cream
½ cup maple syrup
1 cold egg

Maple Glaze
1 cup confectioners’ sugar
3 tablespoons maple syrup
1 to 2 tablespoons water


1. Position a rack in the center of the oven, and heat the oven to 350 degrees F.

2. Using a stand mixer fitted with the paddle attachment (or handheld mixxer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.

3. In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the fdough comes together. It will be fairly wet.

4. Remove the bowl from the mixer stand. With rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a parchment paper lined baking sheet, forming 8 scones and spacing them 2 to 3 inches apart.

5. Bake for about 30 minutes, and check scones. If they are golden brown on top, they are done. If not continue cooking until tops are golden brown. Transfer to a wire rack to cool for 30 minutes.

6. To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners’ sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about ½ cup.

7. When the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze, then serve.

8. The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.

Recipe from Flour by Joanne Chang

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