Pumpkin Pecan Cupcakes That Taste Like Fall in Every Bite

Pumpkin pecan cupcakes deliver the perfect blend of warm spices, rich pumpkin flavor, and the satisfying crunch of pecans, all tucked into a soft, fluffy cupcake. Whether you’re planning a fall party or just need something sweet to go with your afternoon coffee, this dessert is here to impress.

This delicious pumpkin recipe strikes the perfect balance between comforting and indulgent.

With a simple ingredient list and easy steps, you’ll whip up a batch that tastes bakery-worthy without the fuss.

Plus, they smell incredible while baking!

How to Make Pumpkin Pecan Cupcakes

Before you get started, take a moment to print the full recipe at the bottom of this post and gather all of your ingredients—this fall-inspired dessert is worth every step!

• Start by mixing together flour, chopped pecans, pumpkin pie spices, baking powder, baking soda, and salt.
• In a separate bowl, beat oil, eggs, brown sugar, pumpkin purée, and vanilla until smooth.
• Combine the wet and dry ingredients, being careful not to overmix, and divide the batter into cupcake liners using an ice cream scoop to portion the batter evenly.
• Bake until a toothpick comes out clean, then cool completely.
• Frost with a fluffy cream cheese frosting, roll the tops in crunchy pecans, and finish with a dollop of frosting.
• For a final festive touch, make a quick stovetop pecan pie topping and spoon it over each cupcake.

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 Struggling with flat cookies or dry cake? Grab my Baking Troubleshooting Guide and fix baking fails fast!

If you’re loving these pumpkin cupcakes, you’ll want to check out these other fall recipes too:

• Pecan pie cupcakes are a delicious spin on the classic dessert, baked into a handheld treat with gooey pecan filling.
• Wondering what to do with leftover pumpkin pie filling—turn it into easy pumpkin muffins, smoothies, or even a fall flavored no-bake dip recipe the whole family will love.
• Thanksgiving cupcake recipes are the perfect way to add a festive and fun touch to your holiday dessert table.

Pumpkin Pecan Pie Cupcakes

Pumpkin pecan cupcakes are full of cozy fall spices, topped with rich cream cheese frosting and a gooey pecan topping—easy to make and perfect for Thanksgiving or any autumn gathering!

Print Pin Rate

Course: desserts

Cuisine: American, Cupcakes

Keyword: pumpkin cupcakes, pumpkin pecan cupcakes

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Author: momma lew

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
• ½ 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

• 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.
• 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

Keep cupcakes in an airtight container in the fridge for up to 1 week. Let them sit at room temp for 10–15 minutes before serving for the best texture.