As promised, here is the delicious recipe I used last week for the cupcakes on my Halloween treats table. I’ve made this recipe many times and it’s just such a nice way to welcome fall. This recipe has a nice blend of spices, without being over powering.
Pumpkin Pecan Cupcakes
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. nutmeg (freshly grated if possible)
1 cup canned pumpkin puree
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 tsp. pure vanilla extract
1/2 cup chopped pecans (optional, but really add a nice flavor and texture)
~Directions~
In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.
In another large bowl whisk pumpkin, sugar, oil, eggs and vanilla.
Add the flour mixture to the pumpkin mixture and stir until completely combined.
Stir in chopped pecans.
Scoop batter into cupcake pan, lined with paper liners. Fill cups about 3/4 full. This batter perfectly makes 12 standard sized cupcakes.
Bake in a preheated oven at 350 (F) degrees for 22-24 minutes.
Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then transfer cupcakes to the wire rack and let cool completely.
Frost with vanilla cream cheese frosting (recipe below).
Recipe source: Adapted slightly from Cupcakes by Shelly Kaldunski.
Vanilla Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 2 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
~Directions~
Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
Add vanilla extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
Beat until fluffy, about 1 minute.
Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
Recipe source: Similar recipes widely published, this version by Glory Albin.
Note- The frosting recipe as listed above will frost 22-24 cupcakes with a nice swirl. If you are only making one batch of cupcakes (1 dozen, using the recipe listed above), feel free to cut the frosting recipe in half.
How to Make Pumpkin Pecan Cupcakes
Pumpkin Pecan Cupcakes
Ingredients
Cupcakes
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg freshly grated if possible
- 1 cup canned pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans optional, but really add a nice flavor and texture
Vanilla Cream Cheese Frosting
- ½ cup butter 1 stick/8 tablespoons, at room temperature
- 8 oz cream cheese at room temperature
- 1 teaspoon vanilla extract always use pure vanilla extract if possible
- 4 cups powdered confectioners sugar
- 1 to 2 tablespoons heavy cream heavy whipping cream (or milk- although I do like the richness that cream adds)
Instructions
Cupcakes
- In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.
- In another large bowl whisk pumpkin, sugar, oil, eggs and vanilla.
- Add the flour mixture to the pumpkin mixture and stir until completely combined.
- Stir in chopped pecans.
- Scoop batter into cupcake pan, lined with paper liners. Fill cups about 3/4 full. This batter perfectly makes 12 standard sized cupcakes.
- Bake in a preheated oven at 350 (F) degrees for 22-24 minutes.
- Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then transfer cupcakes to the wire rack and let cool completely.
- Frost with vanilla cream cheese frosting.
Vanilla Cream Cheese Frosting
- Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
- Add vanilla extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
- Beat until fluffy, about 1 minute.
- Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
Notes
Nutrition
Photo above is from my Halloween treats table, using printable cupcake toppers from Tomkat Studio.
Can I use Cake flour?
I have only made the recipe as listed, but I imagine you could substitute cake flour. The general standard for replacing all purpose flour with cake flour would be to add 2 tablespoons cake flour per cup of all purpose flour listed in recipe. Happy baking!
I’ve been making these for years, and they are **ALWAYS** a crowd pleaser. I now need to make this in a giant cupcake mold for my godson’s birthday per request. Do you think the recipe would remain the same? Could I double the recipe to ensure I had enough? Does every ingredient double if that’s the case? Thanks!
Hi, sorry, but “1 cup” is how much in grams? I dont live in America and dont understand this measurment. Thanks!
Thank you for this recipe it’s delicious
But now I would like to try and make it with brown sugar would that work?.
Thank you..
Fantastic dessert! I made the recipe as written and they were a big hit! Perfect for fall… used the frosting listed in the recipe and decorated for Halloween. Used canycorns as decor and they looked fantastic!
I was wondering if you’ve had success scaling this recipe up to make a few dozen?
Also not a fan of oil recipes at all, would melted better work as a substitute?
Hi there, the cupcake looks amazing hope you dont mind if i re-blog this.
Hi Gloria,
I made these the other week for a halloween Party – My friends absolutely loved them and loads of them asked for the recipe – Guess you just got some new followers from Germany 🙂
Your baking is truly inspiring, thank you for that.
Lots love from Germany,
These were a HUGE hit at our Halloween Block Party!! I should have made two batches of cupcakes…clearly the frosting is for 24 cupcakes and not 12. Will double up on the cupcakes next time or cut the frosting recipe in half. I’m thinking Thanksgiving is the next time I’ll make these. Thanks for sharing!
These cupcakes sound great and I would like to make them! What size can of pumpkin puree do you use the regular size or the larger size?