Pumpkin Pecan Cupcakes with Cream Cheese Frosting
Our Pumpkin Pecan Cupcakes are a delightful treat that combines delicious pumpkin flavor with the nutty crunch of pecans.
These moist and fluffy cupcakes are the perfect addition to your autumn baking list, providing a comforting warmth in every bite.
For more seasonal delights, explore our collection of delicious pumpkin recipes.
Topped with a tangy cream cheese frosting and sprinkled with a hint of cinnamon, these cupcakes are the perfect fall treat.
Whether you’re looking to impress guests at a Halloween party or looking for something different for your Thanksgiving dessert table, these cupcakes are a must-try.
How to Make Pumpkin Pecan Pie CupcakesDirections:
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.
To make the frosting for the pumpkin cupcakes, 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 cream cheese frosting in the center of the cupcake. Set aside.
Make the pecan garnish by adding 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 cupcakes in an airtight container in the fridge for up to one week.
More Fall Recipes to Try:
- Pecan pie cupcakes
- Panera pumpkin muffins
- Pumpkin Spice Cake
- What to do with Leftover Pumpkin Pie Filling
Supply List:
Pumpkin Pecan Pie Cupcakes
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!
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 packed1/2 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
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Cupcake:Preheat oven to 350 degrees.
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Put cupcake liners in the muffin tin.
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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:
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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.
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Top with an additional dollop of frosting in the center of the cupcake. Set aside.
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Pecan Garnish:Add sugar, brown sugar, corn syrup, and butter in a heavy saucepan over medium heat.
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Combine cold water and cornstarch in a small bowl. Stirring to blend before adding in the
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saucepan.
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Increase heat to high bringing the mixture to a boil.
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Stir in the salt, vanilla and pecans.
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Continue on the stove until the mixture reaches a boil again.
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Continue to stir until the mixture thickens. Set aside to cool.
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Add a tablespoon of the pecan mixture to the tops of each cupcakes.
Recipe Notes
Store the delicious pumpkin pecan cupcakes in an airtight container in the fridge for up to one week.
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