Imagine biting into a soft, spiced pumpkin cupcake topped with creamy, tangy cream cheese frosting and a sweet, crunchy candied pecan garnish. These Pumpkin Pecan Pie Cupcakes with Cream Cheese Frosting and Candied Pecan Garnish capture the essence of fall flavors in every bite. Perfect for Thanksgiving desserts, holiday parties, or even as an afternoon treat, this recipe is sure to wow your family and friends.
Ready to create the ultimate fall dessert? Let’s dive into the details and craft this masterpiece step by step.
Why You’ll Love Pumpkin Pecan Pie Cupcakes
These cupcakes are a celebration of fall in dessert form. Here’s why you’ll fall in love with them:
- Rich Pumpkin Spice Flavor: Warm spices like cinnamon, nutmeg, and cloves bring the taste of fall to life.
- Creamy Frosting with a Crunch: The tangy cream cheese frosting paired with crunchy candied pecans creates the perfect texture balance.
- Elegant Yet Easy: They look stunning, but they’re surprisingly easy to make with simple, everyday ingredients.
- Perfect for Any Occasion: Whether it’s Thanksgiving, Halloween, or a casual fall gathering, these cupcakes fit the bill.
- Customizable: Add your own twist by incorporating chocolate chips, caramel drizzle, or extra spices.
Ingredients for Pumpkin Pecan Pie Cupcakes
For the Cupcakes
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Kosher salt | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground allspice | ½ tsp |
| Ground ginger | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Ground cloves | ¼ tsp |
| Canola oil | ½ cup |
| Large eggs | 2 |
| Light brown sugar, packed | ¾ cup |
| Canned pumpkin purée | 1 cup |
| Pure vanilla extract | 1 tsp |
For the Cream Cheese Frosting
| Ingredient | Quantity |
|---|---|
| Cream cheese, at room temp | 8 oz (1 package) |
| Unsalted butter, at room temp | 1 stick (½ cup) |
| Powdered sugar | 3 cups |
| Pure vanilla extract | 1 tsp |
| Kosher salt | ⅛ tsp |
| Pecans, chopped | ½ cup |
For the Candied Pecan Garnish
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Light brown sugar, packed | 3 tbsp |
| Kosher salt | ½ tsp |
| Dark corn syrup | 1 cup |
| Cold water | 1 tbsp |
| Cornstarch | 2 tsp |
| Unsalted butter, at room temp | ⅓ cup |
| Pecans, chopped | 1 cup |
Step-by-Step Instructions for Pumpkin Pecan Pie Cupcakes
1. Prepare the Cupcakes
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, nutmeg, and cloves.
- Combine the Wet Ingredients:
- In a large mixing bowl, whisk together the canola oil, eggs, brown sugar, pumpkin purée, and vanilla extract until smooth.
- Mix the Batter:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fill the Cupcake Liners:
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake:
- 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
- Beat the Cream Cheese and Butter:
- In a large mixing bowl, use an electric mixer to beat the cream cheese and butter together until smooth and creamy.
- Add the Vanilla and Salt:
- Mix in the vanilla extract and salt.
- Incorporate the Sugar:
- Gradually add the powdered sugar, beating on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
- Fold in the Pecans:
- Gently fold in the chopped pecans for added texture and flavor.
3. Prepare the Candied Pecan Garnish
- Make the Syrup:
- In a saucepan, combine the granulated sugar, brown sugar, salt, corn syrup, and water. Cook over medium heat, stirring until the sugars dissolve.
- Thicken the Syrup:
- In a small bowl, whisk the cornstarch with 1 tablespoon of water to form a slurry. Add this to the saucepan and cook until the mixture thickens and becomes syrupy.
- Add the Butter and Pecans:
- Stir in the butter until melted, then fold in the chopped pecans.
- Cool the Garnish:
- Spoon clusters of the candied pecans onto a sheet of parchment paper. Let them cool completely, then break into smaller pieces for garnishing.
4. Assemble the Cupcakes
- Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on each cupcake.
- Add the Garnish:
- Top each frosted cupcake with a few pieces of candied pecans for a beautiful and delicious finishing touch.
- Serve and Enjoy:
- Arrange the cupcakes on a festive platter and watch them disappear!
Tips for Perfect Pumpkin Pecan Pie Cupcakes
- Don’t Overmix the Batter: Overmixing can make the cupcakes dense instead of light and fluffy.
- Use Room-Temperature Ingredients: Ensure the cream cheese and butter are softened to room temperature for smooth frosting.
- Check for Doneness: Use a toothpick to check if the cupcakes are fully baked. It should come out with a few moist crumbs, not wet batter.
- Let the Cupcakes Cool Completely: Frosting warm cupcakes will cause the frosting to melt.
- Customize Your Toppings: Add a drizzle of caramel or sprinkle of cinnamon for extra flair.
Nutritional Information (Per Cupcake)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Carbohydrates | 44g |
| Sugar | 30g |
| Protein | 4g |
Note: Nutritional values are approximate and may vary based on specific ingredient brands and serving sizes.
Frequently Asked Questions (FAQs)
1. Can I make these cupcakes ahead of time?
Yes! The cupcakes can be baked and stored unfrosted in an airtight container for up to 2 days. Frost and garnish just before serving.
2. Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting and garnishing.
3. Can I substitute fresh pumpkin for canned pumpkin purée?
Absolutely! Make sure to cook and purée the fresh pumpkin until smooth before using it in the recipe.
4. Can I make the frosting without nuts?
Yes! Simply omit the chopped pecans for a smooth cream cheese frosting.
5. How do I store leftover cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 15 minutes before serving.
6. What can I use instead of cream cheese frosting?
You can substitute whipped cream, buttercream, or a simple vanilla glaze if desired.
Conclusion: A Festive Fall Dessert You’ll Love
These Pumpkin Pecan Pie Cupcakes with Cream Cheese Frosting and Candied Pecan Garnish are the perfect combination of warm spices, creamy frosting, and crunchy pecans. They’re a show-stopping dessert for any fall gathering, from Thanksgiving dinners to Halloween parties.
So grab your ingredients, preheat your oven, and whip up a batch of these delicious cupcakes. They’re guaranteed to bring smiles and compliments from everyone who tries them!
Print
Pumpkin Pecan Pie Cupcakes with Cream Cheese Frosting and Candied Pecan Garnish: A Decadent Fall Treat
- Total Time: 1 hour
- Yield: 12 cupcakes
Description
Indulge in the flavors of fall with these Pumpkin Pecan Pie Cupcakes! Soft, spiced pumpkin cupcakes are topped with a creamy, tangy cream cheese frosting and finished with a sweet, crunchy candied pecan garnish. Whether you’re celebrating Thanksgiving, hosting a fall gathering, or simply treating yourself, these cupcakes are a delicious centerpiece for any occasion. Let’s bake the ultimate fall dessert!
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour (leveled)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup canola oil
- 2 large eggs
- ¾ cup light brown sugar, packed
- 1 cup canned pumpkin purée
- 1 tsp pure vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tsp pure vanilla extract
- ⅛ tsp kosher salt
- ½ cup chopped pecans
For the Candied Pecan Garnish:
- 1 cup granulated sugar
- 3 tbsp packed light brown sugar
- ½ tsp kosher salt
- 1 cup dark corn syrup
- 1 tbsp cold water
- 2 tsp cornstarch
- ⅓ cup unsalted butter, at room temperature
- 1 cup chopped pecans
Instructions
Step 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 bowl, whisk the canola oil, eggs, light brown sugar, pumpkin purée, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
- Divide the batter evenly among the cupcake liners, filling each about ¾ 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 to a wire rack to cool completely.
Step 2: Make the Cream Cheese Frosting
- In a large mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy.
- Mix in the vanilla extract and salt.
- Gradually add the powdered sugar, beating on low speed to incorporate, then increase to medium-high speed until the frosting is light and fluffy.
- Fold in the chopped pecans for extra texture and flavor.
Step 3: Prepare the Candied Pecan Garnish
- In a saucepan, combine the granulated sugar, light brown sugar, salt, corn syrup, and water over medium heat. Stir until the sugars dissolve.
- In a small bowl, whisk the cornstarch with 1 tablespoon of water to form a slurry. Add this to the saucepan and cook until the mixture thickens and becomes syrupy.
- Stir in the butter until melted, then fold in the chopped pecans.
- Spoon clusters of the candied pecans onto a parchment-lined sheet and let them cool completely. Once cooled, break into smaller pieces for garnishing.
Step 4: Assemble the Cupcakes
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake.
- Add a few pieces of candied pecans on top of the frosting for a sweet and crunchy garnish.
- Serve the cupcakes on a festive platter and enjoy!
Notes
- Use room-temperature ingredients for smoother frosting and better mixing.
- Candied pecans can be made in advance and stored in an airtight container for up to a week.
- Add a drizzle of caramel or sprinkle of cinnamon for an extra fall-inspired touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
