Maple Pumpkin Cupcakes with Cinnamon Honey Frosting Topped With Graham Cracker Crumbs Recipe

If you want a professional looking cupcake that tastes, well amazing, well here you go with my Maple Pumpkin Cupcakes with Cinnamon Honey Frosting, topped with graham cracker crumbs! It's perfect to make for the holidays, and all the kids at your Thanksgiving table will love these fun desserts. I actually made a batch of these for my best friend's birthday earlier this fall and they were a hit everyone! I topped mine with roasted pumpkin seeds, but pecans would be a great alternative!

Maple Pumpkin Cupcakes

3 cups of flour

2 teaspoons of baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1 cup of sugar

1 cup of brown sugar

3 cups of pumpkin puree (or one large can)

4 large eggs

1 cup of canola oil

1/2 cup of maple syrup

Cinnamon Honey Frosting

3 cups of powdered sugar

2 sticks of butter at room temperature

1 teaspoon of vanilla extract

1 1/2 tablespoons of honey

1/2 teaspoon cinnamon

1. Preheat your oven to 350 degrees. In a large bowl add all your dry ingredients, including flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and sugars.

2. Make a well in the middle and add in the remaining ingredients- pumpkin, eggs, oil and maple syrup. Whisk the ingredients together until a smooth batter forms.

3. Add cupcake liners to a cupcake tin and divide the batter evenly among them (fill about 3/4 of the way full). Bake for about 20-25 minutes or until a toothpick can be inserted in the center and it comes out clean.

4. While the cupcakes are cooling, prepare the frosting. In a medium sized bowl add all of the ingredients including the powdered sugar, butter, vanilla, honey and cinnamon. Using a hand mixer mix until the mixture because creamy (about 2 minutes).

5. Once the cupcakes are fully cool, pipe the frosting on top of the cupcake. Sprinkle graham cracker crumbs on top. Top with pumpkin or pecans and enjoy!