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Sandra Lee's Pumpkin Spice-Maple Cupcakes

Sandra Lee's Pumpkin Spice Maple Cupcakes
Sandra Lee

Chef notes

I love these cupcakes because they bring all the familiar flavor of fall together into one sweet treat. The warm spices, toasty walnuts, sweet maple syrup and seasonal pumpkin go so well together.


  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 cups baking mix
  • 1/3 cup chopped walnuts (optional)
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup cream cheese softened to room temp
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons heavy cream
  • 3 cups powdered sugar
  • 12 decorative paper liners
  • 8 candy pumpkins
  • 8 maple sugar candies


For the cupcakes:


Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners.


In a large bowl, using a hand mixer, beat together the egg, maple syrup, canned pumpkin, vanilla and pumpkin pie spice. Add the baking mix and beat until well-incorporated but not over-mixed, about 1 minute. Gently stir in the chopped walnuts, if using.


Fill the muffin liners to about 2/3 full. Bake until golden-brown and toothpick inserted into the center comes out clean, about 10-12 minutes. Cool for 10 minutes before removing the cakes from the pan and cooling completely on a wire rack.

For the frosting:

In a large bowl, with a hand mixer on medium speed, combine butter, cream cheese, vanilla, pumpkin pie spice and heavy cream. Add powdered sugar gradually, about 1/2 cup at a time, constantly mixing, until smooth and creamy.

To decorate:

Dividing evenly, spread frosting over cupcakes; garnish with candy pumpkins and decorative maple sugar candy.