Maple-Walnut Cupcakes with Spiced Maple Frosting and Honey-Candied Walnuts

 Fall is in the air and I had an undeniable craving for maple this afternoon.  I could actually smell maple throughout my home and thought the scent was being carried in by the breeze through my windows! Summer is coming to an end and graciously handing the season over to Fall, like good friends.

I love the Honey-Candied Walnuts on top, they look like lovely little candied flowers.

The Recipe

2 3/4 c unbleached flour                                         1 c sugar plus 1/2 c pure maple syrup

1 T baking powder                                                  1 large egg plus 2 egg whites

1/4 t salt                                                               1/4 c unsweetened applesauce

1 1/2 t cinnamon                                                    1 t vanilla extract

1/4 t nutmeg                                                          1 c milk

1 c I Can't Believe It's Not Butter spread                   1 1/2 c walnuts, chopped

Preheat oven to 350 degrees F.  Line standard muffin pan with paper liners.  In a medium bowl, sift together flour, baking powder, salt, cinnamon and nutmeg.  Set aside.

In a large bowl beat sugar with butter until creamy.  Add egg and egg whites, one at a time and mix.  Add applesauce and vanilla and mix until combined.  Add flour mixture alternating with milk, starting and ending with the flour mixture.  Stir in chopped walnuts.

Scoop batter into muffin cups until 3/4 full, bake until top bounces back when touched, about 18-20 minutes.  Cool on wire rack.  Frost with Spiced Maple Frosting and top with Honey-Candied Walnuts.

Spiced Maple Frosting

4 c powdered sugar

1/2 c pure maple syrup

1/4 c milk

1/4 I Can't Believe It's Not Butter spread

1/2 t cinnamon

1/4 t nutmeg

Mix all ingredients until combined, add more powdered sugar, as needed until thick and creamy.

 Honey-Candied Walnuts

1 c whole walnuts

1/4 c honey

Place walnuts in a pan that has been sprayed with cooking spray, drizzle with honey, bake in oven at 350 degrees F, until honey is bubbling and golden brown, about 10-15 minutes.  Let candied walnuts cool on parchment paper on a flat surface.

Smart Little Cookie Tip:

I love adding vegetable purees into recipes when I can, so my kids get extra nutrition without some of the fuss.  They happen to love sweet potatoes, so I like to add 1/2 c sweet potato puree into the batter, along with 1/4 t ginger.  So Yummy!!

I hope you enjoy these wonderful treats with a good friend 
while welcoming this lovely season!

Pumpkin Custard

Today is April Fools Day, one of my favorite holidays, and it has been snowing for two days where I live.  Apparently, Mother Nature has a very good sense of humor.  So, when Mother Nature gives you lemons on April 1...you make Pumpkin Custard!   I love pumpkin, and I for one, do not believe it's to be enjoyed only a few months out of the year.  Why not in April, and May, and June, and July?  
This is one of my family's favorite desserts.  It's Absolutely Delicious, 
and, Oh! My home smells so Heavenly, and yours will too! 
What better way to enjoy this fun day of trickery!

8 Servings

The Recipe

1 1/4 cups sugar                                                     2 large eggs

1 t salt                                                                   4 egg whites

2 t ground cinnamon                                               1 15 oz. can 100% pure

1 t ground ginger                                                         solid-pack pumpkin

1 t pumpkin pie spice                                              1 12 oz. can fat free

                                                                                      evaporated milk

            

Preheat oven to 425 degrees F.

In small bowl, lightly whisk eggs and egg whites, set aside.  In large mixing bowl, combine pumpkin, egg mixture, sugar, salt, cinnamon, ginger and pumpkin pie spice.  Mix well with a whisk, until completely combined.  Add evaporated milk slowly to pumpkin mixture while mixing until completely combined.

Using a ladle, pour pumpkin mixture into 8 individual ramekins.  Place ramekins on cookie sheet and place in oven, baking at 425 degrees F. for 15 minutes.  Turn oven to 350 degrees F. and bake for 30 minutes, or until toothpick or cake tester comes out clean.  Cool on a wire rack.  When cool, place in refrigerator until ready to serve.  Top with whip cream and place a pecan, walnut or a dusting of cinnamon on top.

Happy Indulgences!