Pumpkin Pie Cupcakes Topped with Maple Buttered Pecans
 
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The most perfect cupcakes EVER! These pumpkin pie cupcakes topped with maple buttered pecans are so moist, tender and flavorful, they just scream fall!
Author:
Yield: 12 cupcakes
Ingredients
  • 1 c. all-purpose flour
  • ¾ c. sugar
  • ¼ c. brown sugar
  • ¼ c. vegetable oil
  • ¼ c. (½ stick) butter, room temperature
  • 2 eggs
  • 1 c. solid-pack pumpkin puree
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1¼ tsp. pumpkin pie spice
  • ¾ tsp. cinnamon
  • 1 tsp. vanilla
  • Pumpkin Cream Cheese Frosting:
  • 3½ c. powdered sugar
  • 4 oz. original cream cheese, room temperature
  • 3 tbsp. butter, room temperature
  • ¼ c. solid-pack pumpkin puree
  • ½ tsp. pumpkin pie spice
  • ¼ tsp. cinnamon
  • ¼ tsp. vanilla
  • pinch of salt
  • Maple Buttered Pecans:
  • ¾ c. whole, halves or chopped pecans
  • 1 tbsp. brown sugar
  • 1 tbsp. maple syrup
  • ¼ tsp. cinnamon
  • 1 tsp. vanilla
  • pinch of salt
  • ½ tbsp. butter
Directions
  1. Preheat oven to 350 degrees. Line one regular size muffin tin with liners, set aside.
  2. In the bowl of a stand mixer, beat together butter, oil, and sugars for 2-3 minutes or until light and creamy. Add pumpkin puree and vanilla, then with mixing speed on low, add one egg at a time, mixing until incorporated.
  3. In a medium size mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. With mixing speed on low, gradually add dry ingredients, mixing until just combined.
  4. Remove bowl from stand and fill each liner ¾ of the way full. Place in oven and bake for 18-22 minutes or until the tops are lightly browned and spring back when touched. Remove from oven and allow to cool in pan for 3-4 minutes before transferring to a wire rack to cool completely (about 30 minutes).
  5. Meanwhile, combine all ingredients for the frosting (except for the powdered sugar) in the bowl of a stand mixer fitted wit the whisk attachment. Beat until smooth, about 2 minutes on medium-high speed. With mixing speed on low, gradually add the powdered sugar. Once all of the sugar has been added, beat on high for 2 additional minutes. Set aside.
  6. Combine all ingredients for the maple buttered pecans (except for the butter) in a small mixing bowl. toss to coat the nuts evenly. Spread onto a lined baking sheet (Silpat or parchment), place in the preheated oven for 12 minutes, stirring half way through the baking process. Remove from oven and toss in a clean bowl with the butter, let cool.
  7. Frost cooled cupcakes with desired tip, top with cooled pecans.
Notes
-Most grocery stores carry candied nuts, you can always use store-bought instead of making your own.


Recipe source: Life Made Simple // frosting inspired by a recipe in the Holiday 2013 issue of Something Extra
Recipe by Life Made Simple at https://lifemadesimplebakes.com/2013/11/pumpkin-pie-cupcakes-topped-with-maple-buttered-pecans/