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.
These are totally awesome and tasty in addition to having a little more nutrition. I followed the recipes exactly (omitting cream in the icing as it would be too soft to pipe) and it will for sure be a repeat! Thanks for sharing with us.
I just made these today and they turned out perfectly. I loved how springy they were. They were delicious! Thank you for sharing the recipe!!
Sorry, I must have missed the “1 cup” part when I read through it the first time. Thank you for pointing it out.
No problem =) You were likely distracted by the thought of yummy cupcakes! =)
What size is the can of pumpkin puree? 15 oz? 29 oz?
The recipe calls for 1 cup of puree =)
I aldready tried these and they turned out great!
I also made a pie instead. It wasn't very tall but still delicious, so I was wondering if I should've doubled the ingredients, apart from using a smaller pan (that I don't have right now)to have it a bit taller?
Thanks a lot! x
Okay, I made these again… for work this time. Cupcakes turned out the same. Frosting I used butter instead of margarine and it was much thicker this time, but I liked the flavor a little better with margarine. oh well, they were great either way.
I made these last night, and they are amazing!! So flavorful and the cream frosting was the best. Thanks for sharing!
I made these last week and they were so moist and delicious! I didn't use pecans and my frosting wasn't thick enough to pipe on (even without adding any milk) but I just slathered it on and they were just as good, just not as cute. will definately make again. Thanks!
I'm going to try this recipe this week and I'm sure I will love them!
Was wondering what you used to mix the ingredients for the cupcakes; just a whisk and spatula? Hope you could tell me! Thanks so much for posting the recipe!
i just finished baking these off for my coworkers. instead of putting vanilla extract in the frosting, i used maple syrup (which gave it a nice twist). they look absolutely delish and i can't wait for the crew to taste them. thanks for the great recipe and for having a great blog. 🙂