Pumpkin Cheesecake Cupcakes & Loaf

We used Bell-View’s Grade A Maple Syrup to make this cake! Just in time for Fall!

INGREDIENTS:

  • 3 1/2 cups flour

  • 4 tsp. pumpkin pie spice

  • 2 tsp. baking soda

  • 1 tbsp. salt

  • 1 cup Bell-View’s Grade A Maple Syrup

  • 1 cup sugar

  • 1 cup packed brown sugar

  • 1 (30oz.) pumpkin puree

  • 4 eggs large

  • 1 cup vegetable oil

  • 2 tbsp. vanilla extract

Frosting:

  • 12 oz cream cheese

  • 2 tbsp. Bell-View’s Grade A Maple Syrup

  • 1 tbsp. vanilla extract

DIRECTIONS:

  1. Preheat the oven at 350°F. In a bowl combine all dry ingredients.

  2. Then mix the wet ingredients in a separate bowl. Combine dry and wet together.

  3. Then mix frosting ingredients together.

  4. Fill greased cupcake liner halfway with batter OR pour batter into a greased loaf pan (I used a longer one).

  5. Now heat the softened cream cheese mixture for 15 seconds in the microwave then scoop in the center of each cupcake batter about ½ tablespoon cream cheese frosting.  Using a toothpick, gently swirl around.

  6. If making a loaf, place about 1.5 cup of frosting on top of the loaf and swirl with a skewer.

  7. Cupcake bake time: 20 minutes. Loaf bake time: 50-55 minutes.

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