Pecan Pie Pumpkin Cupcakes are the ultimate fall dessert, perfectly blending the flavors of pecan pie and pumpkin into a mouthwatering treat. These delightful cupcakes are topped with a luscious salted maple cinnamon frosting that adds the perfect finishing touch. As the leaves change color and the air turns crisp, there’s nothing more comforting than enjoying a batch of these sweet treats. Let’s dive into how to make these festive cupcakes that will surely impress your friends and family!

Why You’ll Love This Pecan Pie Pumpkin Cupcakes

There are countless reasons to adore pecan pie pumpkin cupcakes. First, they combine the rich flavors of pumpkin pecan cupcakes recipe and the crunch of pecans, making each bite a delightful experience. Second, they are perfect for any occasion, especially during the fall season. Third, these cupcakes are easy to make, allowing even novice bakers to shine. Additionally, they are vegetarian-friendly, catering to a broad audience. These treats not only look beautiful but also taste divine, making them a hit at holidays and gatherings. Finally, they can be customized with different toppings, ensuring everyone finds their favorite version of these pecan pie inspired pumpkin treats.

Ingredients for Pecan Pie Pumpkin Cupcakes

Gather these items:

110g packed dark brown sugar
30ml light or heavy cream
1 large egg
0.5 teaspoon pure vanilla extract
0.125 teaspoon salt
85g coarsely chopped pecans
15ml golden corn syrup
175ml pure pumpkin puree
100g granulated sugar
55g packed dark brown sugar
2 large eggs, room temperature
80ml vegetable oil
5ml pure vanilla extract
142g all-purpose flour
0.75 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 teaspoon pumpkin pie spice
80ml whole milk
113g salted butter, softened
30ml maple syrup
5ml pure vanilla extract
160g powdered sugar
0.25 teaspoon ground cinnamon
30ml cream
Mini chocolate chips, for stems
Chocolate chips, for melting

How to Make Pecan Pie Pumpkin Cupcakes Step-by-Step

Step 1: Combine dark brown sugar, cream, egg, vanilla extract, salt, and pecans in a small saucepan. Cook over medium heat, stirring continuously, until the mixture begins to bubble and thickens, about 5 minutes. Remove from heat, transfer to a clean bowl, and cool completely. Refrigerate until well chilled, then stir in corn syrup.
Step 2: Set oven to 175°C. Line a standard 12-cup muffin pan with paper liners.
Step 3: In a large bowl, whisk pumpkin puree, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla until smooth. Sprinkle in baking powder, baking soda, pumpkin pie spice, and salt. Add flour and mix gently until partially incorporated, then add milk and whisk until smooth.
Step 4: Divide batter evenly among the prepared liners. Bake for 16–20 minutes, until the surface is firm to touch and a skewer inserted into the center emerges clean. Let cupcakes cool completely on a wire rack.
Step 5: In a large bowl, beat softened salted butter with maple syrup using an electric hand mixer until light and creamy. Add one-third of the powdered sugar and beat smooth; repeat with the second third. Add vanilla extract, cinnamon, and half the cream; continue to beat until light and fluffy. Incorporate remaining cream and the last third of the powdered sugar, whipping until the frosting is ultra-fluffy and pale.
Step 6: Using a small paring knife, remove a circular section from the center of each cupcake, cutting down about 2 cm to create a small well. Fill each well with approximately 1 teaspoon of the chilled pecan filling.
Step 7: Spread salted maple cinnamon frosting over each filled cupcake. Slice the base off each cake core to create flat-bottomed rounds. Melt chocolate chips to create an edible ‘glue.’ Attach a mini chocolate chip to the flat top of each core piece to mimic a pumpkin stem, then gently set these atop each frosted cupcake to garnish.

Pro Tips for the Best Pecan Pie Pumpkin Cupcakes

Keep these in mind:

Ensure your ingredients are at room temperature for better mixing.
Don’t overmix the batter to keep the cupcakes light and fluffy.
Use high-quality pecans for the best flavor in your pumpkin cupcakes topped with pecans.

Best Ways to Serve Pecan Pie Pumpkin Cupcakes

These cupcakes can be served in various delightful ways. Pair them with a scoop of vanilla ice cream for an extra indulgent dessert. You can also serve them alongside a warm cup of spiced apple cider, making the perfect fall treat. These festive pecan pumpkin cupcakes for holidays can be a stunning centerpiece on your dessert table!

How to Store and Reheat Pecan Pie Pumpkin Cupcakes

To store your delicious cupcakes, place them in an airtight container at room temperature for up to 3 days. For longer storage, they can be kept in the refrigerator for up to a week. If you want to enjoy them warm, simply pop them in the microwave for a few seconds before serving. These tips will help maintain their freshness and flavor, allowing you to enjoy these easy pecan pie pumpkin cupcakes any time!

Frequently Asked Questions About Pecan Pie Pumpkin Cupcakes

What’s the secret to perfect Pecan Pie Pumpkin Cupcakes?

The key to perfect pecan pumpkin dessert cupcakes is ensuring the ingredients, especially the butter and eggs, are at room temperature. This allows for better blending and a fluffier texture.

Can I make Pecan Pie Pumpkin Cupcakes ahead of time?

Yes! You can bake these cupcakes a day in advance. Store them properly in an airtight container, and frost them just before serving to maintain the freshness of the frosting.

How do I avoid common mistakes with Pecan Pie Pumpkin Cupcakes?

To avoid common issues, measure your ingredients accurately and follow the baking time closely. Overbaking can lead to dry cupcakes, so keep an eye on them during the last few minutes in the oven.

Variations of Pecan Pie Pumpkin Cupcakes You Can Try

Feel free to explore these exciting variations:

Substitute the granulated sugar with coconut sugar for a healthier option.
Add chocolate chips to the batter for a rich twist on these delicious pumpkin pecan cake cupcakes.
For a gluten-free version, use almond flour instead of all-purpose flour.