4ouncesall purpose flour1 cup, spooned and leveled, with 1 tablespoon removed.
1teaspoonbaking powder
1/2teaspoon baking soda
1teaspooncinnamon
1/2teaspoonnutmeg
1/4teaspoonallspice
1/8teaspooncloves
3ouncesbrown sugar1/2 cup, lightly packed
2.5ounceswhite sugar1/3 cup
2largeeggs
1teaspoonvanilla
4ouncespumpkin puree1/2 cup
2ouncesvegetable oil1/4 cup
Maple Buttercream
4ouncesbutter, softened1/2 cup
2tablespoonsmaple syrup
1 1/2cupspowdered sugar, sifted
1/4teaspoonmaple extract
2tablespoonsheavy cream
Decorations As Seen
5dropsyellow dye
4dropsred dye
1 1/2tablespoonsmarzipan
1/2teaspoonbrown food powder paint*
1teaspoongreen food powder paint
Instructions
Pumpkin Cupcakes
Set a small pot with 2 inches of water over high heat, reduce to low once boiling to maintain a simmer.
Line a cupcake tin with 9 cups and preheat oven to 350°F, moving one rack to the top 1/3 of the oven.
Sift together the flour, baking soda, baking powder, spices in a bowl and set aside.
Combine the eggs and sugars in the bowl of your stand mixer or other large bowl and set over the simmering water.
Stir lightly as the eggs begin to heat and sugar melt. Monitor until it's warm to the touch or 100°F. Remove from the water and begin beating at medium speed, working up to high until the eggs have tripled in volume.
Gently fold in the dry ingredients.
With the mixer running on the lowest speed, alternate drizzling in oil and spooning in pumpkin until both are combined and the batter is uniform and smooth.
Divide between 9 muffin cups, about 3/4 of the way full and bake in the top third of your oven for 21 minutes.
Maple Buttercream
Beat the softened butter on medium speed until light and fluffy.
Add the maple syrup, extract, and begin mixing on low. Add in the powdered sugar 1/2 cup at a time on low to avoid a mess.
Once combined, turn mixer up to medium and drizzle in the heavy cream.
Turn up to high speed and beat until fluffy and smooth, 1 to 2 minutes.
Optional for Decorating
Add food coloring to buttercream and beat until combined and uniform.
Add to a piping bag fitted with desired tip and pipe 5 semi-circles following the shape of the cupcake, starting on the outside and working your way in.
Mold marzipan into small cylinders and thin ropes and brush with edible food powder. Stick the stem in the top and wind the vine from there as you like it.
Notes
Links to the specific dyes I used for the marzipan and frosting are linked in the 'Tips for Maple Buttercream' section above, along with information on alternatives.