Indulge in the cozy flavors of fall with our Pumpkin Pecan Pie Cupcakes. These pumpkin cupcakes are a delightful fusion of delicious pumpkin flavor and nutty pecan, topped with creamy frosting. They’re the perfect fall treat!
Pumpkin pecan pie cupcakes are a delicious way to enjoy the combination of fall flavors like pumpkin and pecan pie in a cupcake form.
These cupcakes typically feature a pumpkin spice cake batter that’s infused with aromatic autumn spices like cinnamon, nutmeg, and cloves. After baking, the cupcakes are topped with a dollop of homemade vanilla cream cheese frosting and pecan pie filling.
Pumpkin Pecan Pie Cupcakes are the perfect combination for the cooler weather of the fall season.
Bake these cupcakes as a festive treat for a Halloween party or as apart of your Thanksgiving dessert spread, since pumpkin and pecan are classic flavors of Thanksgiving.
Their warm and comforting flavors make them a perfect addition to autumn gatherings, parties, and celebrations.
How to Make Pumpkin Pecan Pie Cupcakes
Ingredients:
Cupcakes:
- 1 C all-purpose flour (leveled)
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp kosher salt
- 1 tsp ground cinnamon
- 1⁄2 tsp ground allspice
- 1⁄2 tsp ground ginger
- 1⁄4 tsp ground nutmeg
- 1⁄4 tsp ground cloves
- 1⁄2 C canola oil
- 2 large eggs
- 3⁄4 C light brown sugar (packed)
- 1 C canned pumpkin purée
- 1 tsp pure vanilla extract
Frosting:
- 1 package (8oz) cream cheese (room temp)
- 1 stick unsalted butter (room temp)
- 3 C powdered sugar
- 1 tsp pure vanilla extract
- 1⁄8 tsp kosher salt
- 1⁄2 C pecans (chopped)
Pecan Garnish:
- 1 C granulated sugar
- 3 Tbsp light brown sugar (packed)1⁄2 tsp salt
- 1 C dark corn syrup
- 1 Tbsp cold water
- 2 tsp cornstarch
- 1⁄3 C unsalted butter (room temp)
- 1 C pecans (chopped)
Directions:
Cupcake:
Preheat oven to 350 degrees.
Put cupcake liners in the muffin tin.
Put the 1⁄2 cup of chopped pecans in a bowl.
Add flour, baking powder, baking soda, salt and pumpkin pie spice (cinnamon, allspice, ginger, nutmeg, and cloves) in a large mixing bowl.
Whisk to blend. Set aside.
Add the oil, eggs, brown sugar, pumpkin puree, and vanilla in a separate bowl. Use an electric mixer to mix all ingredients.
Slowly add the wet ingredients to the dry ingredients, continue to beat while adding the flour mixture until completely combined.
Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer until completely combined. (Batter will be thick.)
For a light and airy cupcake, mix the batter until just combined. Overmixing will lead to a denser texture.
Spoon batter using an ice cream scoop into the paper liners (fill about 2/3 full)
Bake at 350 degrees for 20-22 minutes. Your batch of cupcakes are done with an inserted tooth pick comes out clean from the center of the cupcakes.
Remove from the oven when done and set aside on a wire rack to cool completely before frosting.
Frosting:
Cream the cream cheese and butter together in a large bowl with an electric mixer on medium speed until they become creamy and smooth.
Slowly add in three cups of powdered sugar, vanilla and salt beating on low speed for about 30 seconds.
Increase the speed to high beating for 2 more minutes. (Add an additional 1⁄4 cup to increase the thickness of the frosting. )
When ready to frost the cupcakes use a piping bag with a large round tip.
Directly after frosting the cupcakes, roll the frosted part of the cupcake in the chopped bits of crunchy pecans.
Top with an additional dollop of tangy cream cheese frosting in the center of the cupcake. Set aside.
Pecan Garnish:
Add sugar, brown sugar, corn syrup, and butter in a heavy saucepan over medium heat.
Combine cold water and cornstarch in a small bowl. Stirring to blend before adding in the saucepan.
Increase heat to high bringing the mixture to a boil.
Stir in the salt, vanilla and pecans.
Continue on the stove until the mixture reaches a boil again.
Continue to stir until the mixture thickens. Set aside to cool.
Add a tablespoon of the pecan mixture to the tops of each cupcakes.
Store the delicious pumpkin pecan cupcakes in an airtight container in the fridge for up to one week.
More Recipes for Pumpkin Season:
- Panera Pumpkin Muffins
- Mini Pecan Pies
- Pecan Pie Cupcakes
- Pumpkin Spice Latte Cake
- Mini Pumpkin Pies
- Pumpkin Swirl Cheesecake
For Best Results >> How to Keep Cupcakes Moist
Pumpkin Pecan Pie Cupcakes
Ingredients
- Cupcakes:
- 1 C all-purpose flour (leveled)
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp kosher salt
- 1 tsp ground cinnamon
- 1⁄2 tsp ground allspice
- 1⁄2 tsp ground ginger
- 1⁄4 tsp ground nutmeg
- 1⁄4 tsp ground cloves
- 1⁄2 C canola oil
- 2 large eggs
- 3⁄4 C light brown sugar (packed)
- 1 C canned pumpkin purée
- 1 tsp pure vanilla extract
- Frosting:
- 1 package (8oz) cream cheese (room temp)
- 1 stick unsalted butter (room temp)
- 3 C powdered sugar
- 1 tsp pure vanilla extract
- 1⁄8 tsp kosher salt
- 1⁄2 C pecans (chopped)
- Pecan Garnish:
- 1 C granulated sugar
- 3 Tbsp light brown sugar (packed)1⁄2 tsp salt
- 1 C dark corn syrup
- 1 Tbsp cold water
- 2 tsp cornstarch
- 1⁄3 C unsalted butter (room temp)
- 1 C pecans (chopped)
Instructions
Cupcake:
Preheat oven to 350 degrees.
Put cupcake liners in the muffin tin.
Put the 1⁄2 cup of chopped pecans in a bowl.
Add flour, baking powder, baking soda, salt and pumpkin pie spice (cinnamon, allspice, ginger, nutmeg, and cloves) in a
large mixing bowl.
Whisk to blend. Set aside.
Add the oil, eggs, brown sugar, pumpkin puree, and vanilla in a separate bowl. Use an electric
mixer to mix all ingredients.
Slowly add the wet ingredients to the dry ingredients, continue to beat while adding the flour mixture until
completely combined.
Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until
combined. Pour the wet ingredients into the dry ingredients and use a mixer until completely
combined. (Batter will be thick.)
For a light and airy cupcake, mix the batter until just combined. Overmixing will lead to a denser texture.
Divide batter using an ice cream scoop into the paper liners (fill about 2/3 full)
Bake at 350 degrees for 20-22 minutes. Your batch of cupcakes are done with an inserted tooth pick comes out clean from the center of the cupcakes.
Remove from the oven when done and set aside on a wire rack to cool completely before frosting.
Frosting:
Cream the cream cheese and butter together in a large bowl with an electric mixer on medium speed until they
become creamy and smooth.
Slowly add in three cups of powdered sugar, vanilla and salt beating on low speed for about 30 seconds.
Increase the speed to high beating for 2 more minutes. (Add an additional 1⁄4 cup to increase the thickness of the frosting. )
When ready to frost the cupcakes use a piping bag with a large round tip.
Directly after frosting the cupcakes, roll the frosted part of the cupcake in the chopped bits of crunchy pecans.
Top with an additional dollop of frosting in the center of the cupcake. Set aside.
Pecan Garnish:
Add sugar, brown sugar, corn syrup, and butter in a heavy saucepan over medium heat.
Combine cold water and cornstarch in a small bowl. Stirring to blend before adding in the
saucepan.
Increase heat to high bringing the mixture to a boil.
Stir in the salt, vanilla and pecans.
Continue on the stove until the mixture reaches a boil again.
Continue to stir until the mixture thickens. Set aside to cool.
Add a tablespoon of the pecan mixture to the tops of each cupcakes.
Notes
Store the delicious pumpkin pecan cupcakes in an airtight container in the fridge for up to one week.