1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup dark brown sugar, packed
2 teaspoons vanilla
1 egg
2/3 cup mini maple chips

Preheat oven to 350 degrees. Grease an 8 inch square baking dish.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and brown sugar. Mix in the egg and vanilla. Add the flour mixture and stir until just incorporated. Fold in the maple chips.

Pour batter into the prepared baking pan. Bake for 20-25 minutes, or until center is set.

Yields 9 bars.

1 cup (2 sticks) salted sweet cream butter, softened
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 cup pumpkin puree
1 egg
1 teaspoon vanilla
2 1/4 cups flour
2 cups mini maple chips

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and clove. Set aside.

In a large bowl, cream together the sugar and butter. Beat in egg and vanilla. Stir in dry ingredients; mix until just incorporated. Fold in maple chips.

Drop spoonfuls of dough about 2 inches apart on an ungreased cookie sheet. Bake for 12-15 minutes or until golden. Remove from oven and let cookies cool on a wire rack.

Yields about 3 dozen cookies.

1 cup water
3/4 cup milk
1/2 teaspoon cinnamon
Pinch nutmeg
1 cup quick-cooking oats
1/2 cup pumpkin puree
1/4 teaspoon vanilla
2 tablespoons maple syrup, more if desired
2 tablespoons brown sugar, more if desired

In a saucepan over medium heat, bring water, milk, cinnamon and nutmeg to a boil. Stir in oats. Cook for 1 minute, stirring occasionally. Remove from heat and stir in pumpkin puree, vanilla, maple syrup and brown sugar.

Yields 1-2 servings.

Candied Bacon Cupcakes:
5 bacon strips
1/4 cup brown sugar, packed
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup whole milk

Maple Frosting:
1/2 cup (1 stick) butter
2 tablespoons pure maple syrup
2 cups powdered sugar
1/4 teaspoon salt

Candied Bacon Cupcakes:
Preheat oven to 350 degrees. Line or grease 12 muffin cups. Line a baking pan with foil.

In a small bowl, add the brown sugar. Dredge the bacon strips so that they are evenly coated. Place the bacon on the lined baking pan. Bake for 15-20 minutes or until crisp. Once cooled, finely chop bacon into small pieces. Set aside.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar. Beat in eggs and vanilla. Stir in flour mixture in batches alternating with the milk. Fold in the bacon pieces.

Spoon batter evenly into prepared muffin cups. Bake for 25-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Maple Frosting:
In medium bowl, beat together the butter and sugar until blended. Gradually beat in the syrup until smooth.

Yields 12 cupcakes.

Pumpkin pie with a subtle twist. So good that once you try this recipe, you’ll never want store-bought pumpkin pie again!

1 9-inch graham cracker pie crust

2 large eggs
3/4 cup heavy cream
6 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 1/2 cups pumpkin puree
6 tablespoons dark brown sugar, packed
3 1/2 teaspoons all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat oven to 350 degrees.

In a medium bowl, whisk together eggs, heavy cream, syrup and vanilla. Set aside.

In another medium bowl, whisk pumpkin puree, sugar, flour, salt and spices; add to egg mixture and whisk until well blended. Pour filling into crust.

Bake for 1 hour, or until filling is puffed around edges and center moves only slightly when pan is shaken. Let cool, then place in fridge to chill overnight.