Pumpkin cupcakes with maple-bacon icing


  • Prep Time40 mins
  • Total Time1 hr 45 mins
  • Makes12 servings
Pumpkin cupcakes with maple-bacon icing

Ryan Szulc

Chatelaine Triple Tested

The perfect, seasonal treat. And with maple-bacon icing, need we say more?


  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp ground ginger

  • 1/2 tsp allspice

  • 2 eggs

  • 1 cup lightly packed brown sugar

  • 3/4 cup pumpkin purée

  • 1/2 cup butter, melted, then cooled

  • 1 tsp vanilla


  • 1/2 250-g pkg cream cheese, at room temperature

  • 1 3/4 cups sifted icing sugar

  • 1/4 cup unsalted butter, at room temperature

  • 3 tbsp maple syrup

  • 5 slices cooked bacon, finely chopped, divided


  • PREHEAT oven to 350F. Lightly spray a 12-cup muffin tin with oil or line with cupcake liners.

  • WHISK flour, baking powder, baking soda and spices in a medium bowl. Whisk eggs with brown sugar, pumpkin, butter and vanilla in a large bowl. Gradually whisk flour mixture into egg mixture until evenly mixed. Mixture will be thick. Spoon into prepared pan. Bake in centre of preheated oven until a toothpick inserted into centre of a cupcake comes out clean, 20 to 25 min.

  • BEAT cream cheese with icing sugar, butter and maple syrup until evenly mixed and smooth. Stir in 2/3 of the chopped bacon. Refrigerate icing until firm, about 30 min. Spread or pipe icing over cooled cupcakes. Garnish with remaining bacon.

Chatelaine Cocktails: Warm pumpkin-pie cocktail

Nutrition (per serving)

Calories 368, Protein 5g, Carbohydrates 50g, Fat 17g, Fibre 1g, Sodium 268mg.

Gluten-free Tip: Try our gluten-free pumpkin cupcakes with just a few simple substitutions.