Fresh-Milled Pumpkin Cupcakes with Maple Frosting
Yields 16 cupcakes 

INGREDIENTS

For the cupcakes  
6 oz (¾ cup) unsalted butter, melted (or a neutral flavored oil)  
1 1/4 cups granulated sugar, more for sprinkling 
1 cup whole milk, at room temp  
8 oz. canned pumpkin  
2 eggs, beaten 
1/2 tsp. vanilla 
12 oz. One Mighty Mill Revolution all-purpose flour (about 2 ¾ cups) 
1 ½ Tbs. pumpkin pie spice 
4 tsp. baking powder 
1/2 tsp. salt 

For the frosting  
One 8-oz. cream cheese package, softened to room temperature  
2 cups powdered sugar  
1/4 cup maple syrup 
1/2 tsp. vanilla  
 
12 ea candy pumpkins 

INSTRUCTIONS

1. Set the oven to 375f. Spray a 12-cup muffin tin with nonstick spray and line with liners.

2. In a medium bowl using electric beaters, cream the butter (or oil) with the sugar until the mixture is light and fluffy. Add the milk, pumpkin, eggs, and vanilla and beat until smooth. In a large bowl, mix the flour, pumpkin spice, baking powder and salt. Using a spatula, gently mix the wet ingredients into the dry (it’s ok; there should be lumps).

3. Scoop the batter into the prepared liners. Bake in the oven for 25 to 35 minutes, or until the muffins are golden and spring back when pressed in the center.

4. Let cool for 10 minutes then transfer to a cooling rack to finish cooling.

5. Meanwhile, prepare the frosting: add the cream cheese, sugar, maple syrup, and vanilla to a large bowl and beat until smooth with electric beaters. Transfer to a piping bag.

6. Frost the cupcakes, top with the candy pumpkins and serve.