Pumpkin Carrot Cupcakes

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We made our annual trip to the pumpkin patch on Saturday.  Courtney searched the patch thoroughly and found the perfect pumpkin --- and Ben "carried" it to the car. 

This perfect pumpkin will not be eaten.  This one is destined to be carved into a beautiful jack o' lantern for Halloween but it reminds me of all my favorite pumpkin treats.  Pumpkin pie, pumpkin cookies and of course, pumpkin cupcakes.  My new favorite pumpkin cupcakes is a pumpkin carrot cupcake with maple cream cheese frosting.

Pumpkin Carrot Cupcakes

• ¾ cup light brown sugar
• ½ cup butter, softened
• 2 eggs, room temperature
• 1 cup pure pumpkin puree
• ½ cup maple syrup
• 2½ cups all purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup shredded carrot

Maple Cream Cheese Frosting
8 ounces cream cheese
1/2 cup butter
2 Tablespoons maple syrup
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 Tablespoon heavy cream 
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Cream together brown sugar and butter.

Add pumpkin and maple syrup.

Beat in eggs.

Stir in dry ingredients.

Fold in carrot.  

Scoop batter into cupcake pan.  

Bake 24 minutes at 350.

Combine frosting ingredients and pipe onto cooled cupcakes.

Just in case you haven't been to a pumpkin farm lately, they now offer lots more activities than just choosing pumpkins from the patch.  There are corn mazes and jumping pillows, sandboxes filled with corn and animals to hold, pumpkin sling shots and corn cob cannons and pig races and so much more.  We had a great afternoon at our favorite pumpkin farm.

And since Fall isn't quite complete without a little Charlie Brown, my DVR is set to record It's the Great Pumpkin Charlie Brown tomorrow night. It is - without a doubt - the all time greatest Halloween show EVER. 

Ciao!

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