Pumpkin Pecan Cupcakes {Recipe}

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

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.

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Prep Time 30 minutes mins

Cook Time 24 minutes mins

Total Time 54 minutes mins

Course Dessert

Cuisine American

Servings 22

Calories 253 kcal

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

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.

Nutrition

Calories: 253kcalCarbohydrates: 37gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 28mgSodium: 117mgPotassium: 66mgFiber: 1gSugar: 32gVitamin A: 1912IUVitamin C: 1mgCalcium: 36mgIron: 1mg

Keyword pumpkin pecan cupcakes

Tried this recipe?Let us know how it was!

Photo above is from my Halloween treats table, using printable cupcake toppers from Tomkat Studio.