These pumpkin pecan pie cupcakes are the perfect fall treat. The delicious pumpkin cupcake is topped with a dollop of tangy cream cheese frosting and a creamy pecan pie garnish!
All things pumpkin may be all the rage this time of year and there’s something new to do with the delicious pumpkin flavor: pumpkin pecan cupcakes!
Pumpkin pecan pie cupcakes are the perfect treat for any Fall occasion and especially make a great fall dessert or for your Thanksgiving dessert table.
A deliciously moist pumpkin cupcake recipe that is topped with a dollop of homemade cream cheese frosting and a creamy pecan pie filling.
If you’re looking for a last-minute treat to whip up, these are it. If you’re looking for a delicious dessert to celebrate the autumn season, give these yummy pumpkin pecan cupcakes a try!
With the perfect combination of fall flavors like pumpkin spice cake and pecan pie, these pumpkin cupcakes are always a hit with friends and family!
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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.
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.
Store the delicious pumpkin pecan cupcakes in an airtight container in the fridge for up to one week.
Looking for more delicious recipes to enjoy during pumpkin season?
Be sure to check out these pumpkin recipes which include favorites like pumpkin pecan muffins or pumpkin cake.
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.
Supplies Needed to Make Pumpkin Pecan Pie Cupcakes
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Piping Bags & Tips Set for Cake Decorating
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