Confession: I get slightly obsessed with random stuff quite easily. For example, cinnamon baking chips. I have used the Hershey’s brand in the past, but for some reason I could not find them at my local market. I then checked every single market within a 15 mile radius of my home and even enlisted help from Bri and my good friend, Jo. Needless to say we all ended up empty handed.

I am ashamed to admit it, but I also contacted Hershey’s directly. Pretty lame, but I wanted those damn cinnamon chips! They told me to check my local Meijer, so I checked and Jo re-checked… still not a bag in sight. I then gave in and hit up the internet, my google search leading me to a cute little baking site called The Prepared Pantry. They have mini cinnamon chips AND mini maple chips!

The mere thought of mini maple chips sent me over the edge and I immediately placed an order. As I hit the purchase button, I swear I heard Bri and Jo breathed a sigh of relief!

My package was on my doorstep within a few days and immediately my brain was in overdrive thinking about what deliciously addictive dessert I would bake first. My first thought was cupcakes and my second thought was of course – pumpkin {shocking, I know}!

Another google search led me to a recipe on the lovely Smitten Kitchen’s site for Pumpkin Cupcakes and I had my game plan: Pumpkin Maple Chip Cupcakes with Cream Cheese Frosting.

Seriously how could this combination be a bad thing? Well, my friends, it is a very good thing …a deliciously pumpkin-y, maple-y good thing! I will definitely be making these again and I am now on the hunt for more recipes to toss these little maple gems into!

If you have any delicious recipes for these maple chips, send them my way via Twitter or email them to mybakingaddiction{at}gmail{dot}com!

Thanks for stopping by, have a deliciously addictive week!


Pumpkin Maple Chip Cupcakes

Ingredients:

For the Cupcakes


1 stick unsalted butter, room temperature

1 cup firmly packed dark-brown sugar

1/3 cup granulated sugar

2 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 large eggs

1/2 cup buttermilk mixed with 1 teaspoon vanilla

1 1/4 cups canned solid-pack pumpkin


2/3 cup Mini Maple Chips (I bet cinnamon chips work just great, if ya can find them!)


For the Cream Cheese Frosting


2 (8) ounce package cream cheese, softened

1 stick unsalted butter; softened

2 lbs. confectioners’ sugar

2 teaspoons vanilla extract (I used Beanilla’s Vanilla Bean Paste)


Directions:

For the Cupcakes


1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.


2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt into a medium bowl.


3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth and fold in the mini maple chips. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.


For the Cream Cheese Frosting


1. In the bowl of your mixer fitted with the paddle attachment, mix cream cheese and butter until smooth.


2. Gradually add in the confectioners’ sugar and mix until smooth and creamy.


3. Stir in vanilla extract.


4. Spread or pipe onto cooled cupcakes.


- Adapted from David Leite & Smitten Kitchen


All images and text ©

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