Pecan Pie Pumpkin Cupcakes bring together the rich flavors of traditional pecan pie with the moist, spiced goodness of pumpkin cupcakes. This delightful treat is perfect for fall celebrations, holiday gatherings, or any time you crave a sweet dessert with a twist. Each bite of these cupcakes delivers a satisfying crunch from the pecans, balanced with the creamy pumpkin filling and topped off with a luscious salted maple cinnamon frosting. Whether you’re hosting a party or simply indulging yourself, these cupcakes are sure to impress!

Recipe Information

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 cupcakes
Difficulty Level: Medium

Nutrition Information

Calories per serving: 350
Protein: 4g
Carbohydrates: 48g
Fat: 16g
Fiber: 1g
Sugar: 27g
Sodium: 150mg

Why Make This Pecan Pie Pumpkin Cupcakes

Pecan Pie Pumpkin Cupcakes are the ultimate seasonal treat! They combine two beloved desserts into one cozy and delightful package. The warm spices of pumpkin mingle beautifully with the buttery, nutty flavor of the pecan pie filling. These cupcakes not only taste incredible but also offer a stunning visual appeal with their frosted tops and cute chocolate chip "stems." Perfect for sharing at gatherings or as a special dessert at home, they celebrate the flavors of autumn and will surely become a quick favorite.

How to Make Pecan Pie Pumpkin Cupcakes

Ingredients:

Pecan Pie Filling:
- 110g packed dark brown sugar
- 30ml light or heavy cream
- 1 large egg
- 0.5 teaspoon pure vanilla extract
- 0.125 teaspoon salt
- 85g coarsely chopped pecans
- 15ml golden corn syrup
Pumpkin Cupcake Batter:
- 175ml pure pumpkin puree
- 100g granulated sugar
- 55g packed dark brown sugar
- 2 large eggs, room temperature
- 80ml vegetable oil
- 5ml pure vanilla extract
- 142g all-purpose flour
- 0.75 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 80ml whole milk
Salted Maple Cinnamon Frosting:
- 113g salted butter, softened
- 30ml maple syrup
- 5ml pure vanilla extract
- 160g powdered sugar
- 0.25 teaspoon ground cinnamon
- 30ml cream
Decoration:
- Mini chocolate chips, for stems
- Chocolate chips, for melting

Directions:

Step 1: Prepare the Pecan Filling

In a small saucepan, combine dark brown sugar, cream, egg, vanilla extract, salt, and pecans. Cook over medium heat, stirring continuously, until the mixture bubbles and thickens, about 5 minutes. Remove from heat, transfer to a bowl, and let it cool completely. Refrigerate until well chilled, then stir in corn syrup.
Step 2: Preheat and Prepare the Muffin Pan

Preheat your oven to 175°C (350°F). Line a standard 12-cup muffin pan with paper liners.
Step 3: Mix the Pumpkin Batter

In a large bowl, whisk together pumpkin puree, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla until smooth. Sprinkle in baking powder, baking soda, pumpkin pie spice, and salt. Gradually add the flour and mix gently until partially incorporated, then add milk and whisk until the batter is smooth.
Step 4: Bake the Cupcakes

Divide the batter evenly among the prepared liners. Bake for 16-20 minutes, or until the cupcake tops are firm and a skewer inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Step 5: Prepare the Frosting

In a large bowl, beat softened salted butter with maple syrup using an electric hand mixer until light and creamy. Gradually mix in one-third of the powdered sugar, beating smooth before adding the next third. Add vanilla extract, cinnamon, and half the cream; continue beating until light and fluffy. Incorporate the remaining cream and the last third of powdered sugar, whipping until the frosting is ultra-fluffy and pale.
Step 6: Fill and Frost the Cupcakes

Use a small paring knife to remove a circular section from the center of each cupcake, cutting down about 2 cm to create a well. Fill each well with approximately 1 teaspoon of the chilled pecan filling. Spread the salted maple cinnamon frosting over each filled cupcake.
Step 7: Garnish

Slice the base off each cake core to create flat-bottomed rounds. Melt some chocolate chips to create an edible "glue." Attach a mini chocolate chip to the flat top of each core piece to mimic a pumpkin stem, and gently set these atop each frosted cupcake to garnish.

How to Serve Pecan Pie Pumpkin Cupcakes

These cupcakes are perfect for serving at fall gatherings, Halloween parties, or Thanksgiving dinners. Pair them with a warm cup of coffee or a cold glass of milk for an enjoyable treat. They can also make an excellent birthday dessert for someone who loves fall flavors!

How to Store Pecan Pie Pumpkin Cupcakes

To store these delicious cupcakes, place them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If keeping them for longer, you can freeze the un-frosted cupcakes for up to 3 months; just allow them to thaw on the counter before frosting.

Expert Tips for Perfect Pecan Pie Pumpkin Cupcakes

Ensure the butter for the frosting is at room temperature for optimal creaminess.
Don’t skip refrigerating the pecan filling; it thickens the filling and improves the overall texture.
If you need a nut-free option, consider substituting the pecans with sunflower seeds or simply leaving them out entirely.
For spicier flavor, increase the pumpkin pie spice slightly or add a pinch of nutmeg.

Delicious Variations

Get creative with your Pecan Pie Pumpkin Cupcakes! Try adding chocolate chips to the pumpkin batter for extra sweetness, or incorporate cranberries for a tangy contrast. You may also experiment with different frostings, like cream cheese frosting or a simple vanilla glaze instead of the maple cinnamon frosting.

Frequently Asked Questions

Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe! Just ensure it’s pure pumpkin and not pumpkin pie filling.
Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend, ensuring that it contains xanthan gum or adding it separately.
How do I know when the cupcakes are done baking?
Check for doneness by inserting a toothpick or skewer in the center of a cupcake; it should come out clean or with a few moist crumbs.
Can I make the pecan filling ahead of time?
Absolutely! The pecan filling can be made a day or two in advance; just store it in the refrigerator.
What should I do if I don’t have maple syrup?
You can substitute maple syrup with honey or agave syrup, although the flavor will vary slightly.

Conclusion

Pecan Pie Pumpkin Cupcakes are a fantastic treat that beautifully marries the flavors of fall. With their rich taste, enticing smell, and delightful appearance, they are perfect for any occasion. Baking these cupcakes will fill your kitchen with warmth and cheer, making everyone think of cozy Autumn days. Take a moment to indulge yourself and share this delicious treat with friends and family. Happy baking!