Pumpkin Pecan Pie Cupcakes with Cream Cheese Frosting and Candied Pecan Garnish

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If you’re looking for a show-stopping dessert that combines the cozy flavors of pumpkin, the crunch of pecans, and the creamy sweetness of cream cheese frosting, these Pumpkin Pecan Pie Cupcakes are the perfect choice! With spiced pumpkin cupcakes, luscious cream cheese frosting, and a decadent candied pecan topping, this treat brings together all the best fall flavors in a single bite. Ideal for Thanksgiving, holiday gatherings, or anytime you’re craving a seasonal treat, these cupcakes are sure to impress. Here’s how to make them.

Ingredients:

For the Cupcakes:

  • 1 cup all-purpose flour, leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup canola oil
  • 2 large eggs
  • 3/4 cup light brown sugar, packed
  • 1 cup canned pumpkin purée
  • 1 tsp pure vanilla extract

For the Cream Cheese Frosting:

  • 1 package (8 oz) cream cheese, at room temperature
  • 1 stick unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 1/2 cup pecans, chopped

For the Candied Pecan Garnish:

  • 1 cup granulated sugar
  • 3 tbsp light brown sugar, packed
  • 1/2 tsp salt
  • 1 cup dark corn syrup
  • 1 tbsp cold water
  • 2 tsp cornstarch
  • 1/3 cup unsalted butter, at room temperature
  • 1 cup pecans, chopped

Instructions:

  1. Prepare the Cupcakes:
    • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, nutmeg, and cloves.
    • In a large mixing bowl, whisk together the canola oil, eggs, light brown sugar, pumpkin purée, and vanilla extract until smooth.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    • Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
    • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  2. Make the Cream Cheese Frosting:
    • In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
    • Add the vanilla extract and salt, and then gradually add the powdered sugar, beating until light and fluffy.
    • Fold in the chopped pecans for added texture and flavor.
  3. Prepare the Candied Pecan Garnish:
    • In a saucepan, combine the granulated sugar, light brown sugar, salt, corn syrup, and water over medium heat, stirring until the sugars dissolve.
    • In a small bowl, whisk the cornstarch with a little water to form a slurry, then add it to the saucepan.
    • Cook until the mixture thickens and becomes syrupy.
    • Add the butter and stir until melted, then remove from heat and fold in the chopped pecans.
    • Allow the mixture to cool slightly, then spoon clusters of the candied pecans onto a sheet of parchment paper.
    • Once fully cooled, break into small pieces for garnishing.
  4. Assemble the Cupcakes:
    • Once the cupcakes have completely cooled, pipe or spread a generous amount of cream cheese frosting on each cupcake.
    • Top with a few pieces of candied pecans for a beautiful and delicious garnish.

Conclusion:

These Pumpkin Pecan Pie Cupcakes are the perfect combination of soft, spiced pumpkin cake, creamy frosting, and a sweet, crunchy pecan topping. Each bite delivers the cozy flavors of fall with a touch of elegance, making them an excellent dessert for festive occasions. Enjoy this unique twist on pumpkin pie and bring the warmth of the season to your table!