Description
Delight in the rich flavors of pecan pie combined with moist pumpkin cupcakes, topped with salted maple cinnamon frosting. Perfect for fall gatherings!
Ingredients
Scale
- 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
- 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
- 113g salted butter, softened
- 30ml maple syrup
- 5ml pure vanilla extract
- 160g powdered sugar
- 0.25 teaspoon ground cinnamon
- 30ml cream
- Mini chocolate chips, for stems
- Chocolate chips, for melting
Instructions
- 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 cool completely. Refrigerate until well chilled, then stir in corn syrup.
- Preheat and Prepare the Muffin Pan: Preheat your oven to 175°C (350°F). Line a standard 12-cup muffin pan with paper liners.
- 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.
- 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.
- Prepare the Frosting: In a large bowl, beat softened salted butter with maple syrup 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 last third of powdered sugar, whipping until the frosting is ultra-fluffy and pale.
- Fill and Frost the Cupcakes: Remove a circular section from the center of each cupcake 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.
- 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 each core piece to mimic a pumpkin stem, and gently set atop each frosted cupcake.
Notes
Make sure to refrigerate the pecan filling for the best texture. Can substitute pecans for sunflower seeds for a nut-free option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 27g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg