Pumpkin Pecan Cupcakes

In 'Cupcakes' by Shelly Kaldunski.

• Ready In: 1 hr
• Yields: 12 cupcakes

Ingredients

• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground allspice
•  freshly grated nutmeg, a pinch
• 1  cup canned pumpkin puree
• 1  cup sugar
• 1⁄2 cup  vegetable oil
• 2  large eggs, at room temperature
• 1  cup pecans, toasted and coarsely chopped

• Maple Glaze

• 1  cup powdered sugar
• 1  tablespoon milk
• 2  teaspoons  maple extract

Directions

1. Position oven rack in the middle of oven; preheat to 350°.
2. Line a standard 12-cup muffin pan with paper or foil liners.
3. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
4. In another bowl, whisk together the pumpkin puree, sugar, oil, and eggs.
5. Add the flour mixture and whisk to combine completely (don't over mix); stir in chopped pecans.
6. Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
7. Bake 22-24 minutes, or until a pick comes out clean.
8. Let cupcakes cool in pan on a wire rack for 5 minutes.
9. Transfer cupcakes to wire rack and let cool completely, about 1 hour.
10. The glaze (make right before you are ready to use): in a bowl, whisk together the sugar, milk, and maple extract; the glaze should be spreadable.
11. If it seems too thick, whisk in additional milk, a few drops at a time; if it seems too thin, whisk in additional sugar, one teaspoon at a time; use immediately (glaze will dry and harden slightly upon standing).
12. Spoon glaze over the cupcakes and serve (The glazed cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).