Pumpkin Mini Muffins

Last week Puja and I took our second cooking class at Sur La Table and walked away with many delicious new recipes and tips, and one gross recipe (parker house rolls)

The first recipe I've tried on my own was mini pumkin cupcakes with maple cream cheese frosting. They are so good plus with their small small size they make them perfect finger food dessert.

Here is the Recipe:
Batter:
1 stick unsalted butter
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup buttermilk
Frosting:
12 ounces cream cheese
3/4 stick of unsalted butter
1/2 cup plus 1 tablespoon pure maple syrup
1 3/4 cups sifted confectioner's sugar
1 cup pecan pieces for garnish

Preheat oven 350 F

1. Cream the butter with the sugar (4-5 minutes in an electric mixer till the mixture changes colors to a lighter brown)
2. Add the eggs and vanilla while mixer is on a medium setting
3. Add the pumpkin and blend well
4. Mix all the remaining dry ingredients in a separate bowl
5. Alternate adding some of the dry and wet (buttermilk) ingredients while mixing by hand
6. Cook the mini cupcakes (makes 65) for about 10 minutes
7. Blend the cream cheese untill smooth in the mixer
8. Add the remaining frosting ingredients
9. Frost and enjoy!