Almost a week had gone by with a container of pumpkin puree staring me down each time I opened the refrigerator. Yesterday I finally decided to do something about it. I had been trying to come up with some way to use it before it went bad, but the only thing I could think of that would be quick and relatively mess-free was pumpkin bread. I wasn’t super excited about that especially since I’ve been baking a lot of muffins and breads lately. When my parents came over to babysit, that gave me a little more time to play around. So what did I do? I made cupcakes. I have to say, these just might be the best I’ve ever made! The cupcake itself is moist, tender, buttery and sweet, and the frosting is tangy and melts in your mouth. The maple buttered pecans give these added texture and flavor and really compliment the pumpkin flavor. I definitely ate my fair share of these, Stephen even joined in too- and he never eats pumpkin goodies! I’m thinking these would be a great treat to give to friends and family or even a new addition to a traditional Thanksgiving dessert spread!
Pumpkin Pie Cupcakes Recipe
Pumpkin Pie Cupcakes are filled with warm fall spices, rich pumpkin flavor, and topped with buttery pecans that add crunch and contrast to the smooth, creamy frosting.
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Servings: 12 cupcakes
Calories: 427kcal
Ingredients
Cupcakes
- 1 cup all-purpose flour
- ¾ cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup (½ stick) butter - room temperature
- 2 eggs
- 1 cup solid-pack pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1 1/4 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 1 teaspoon vanilla extract
Pumpkin Cream Cheese Frosting
- 3 1/2 cups powdered sugar
- 4 oz original cream cheese - room temperature
- 3 tbsp butter - room temperature
- 1/4 cup solid-pack pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp vanilla
- pinch of salt
Maple Buttered Pecans
- 3/4 cup pecans - (whole, halves or chopped)
- 1 Tbsp brown sugar
- 1 Tbsp maple syrup
- 1/4 tsp cinnamon
- 1 tsp vanilla
- pinch of salt
- 1/2 Tbsp butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a regular-sized muffin tin with cupcake liners; set aside.
- In the bowl of a stand mixer, beat together the butter, oil, and sugars for 2–3 minutes or until light and creamy. Add the pumpkin puree and vanilla, then with mixing speed on low, add one egg at a time, mixing until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. With mixing speed on low, gradually add the dry ingredients, mixing until just combined.
- Remove the bowl from the stand and fill each liner ¾ of the way full. Place in the oven and bake for 18–22 minutes or until the tops are lightly browned and spring back when touched. Remove from the oven and allow to cool in the pan for 3–4 minutes before transferring to a wire rack to cool completely (about 30 minutes).
- Meanwhile, combine all ingredients for the frosting (except for the powdered sugar) in the bowl of a stand mixer fitted with 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.
- 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), and place in the preheated oven for 12 minutes, stirring halfway through the baking process. Remove from the oven and toss in a clean bowl with the butter; let cool.
- Frost the cooled cupcakes with your desired tip, and top with the cooled pecans.
NOTES
-Most grocery stores carry candied nuts, so you can use store-bought instead if you don’t want to make your own.
STORE any leftover Pumpkin Cupcakes in an airtight container in the refrigerator. They'll stay fresh for up to 4 days. The frosting contains cream cheese, so it’s best to keep them chilled. You can FREEZE the cupcakes (unfrosted) for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container.
To thaw, transfer to the refrigerator overnight or let them sit at room temperature for about 1 hour. For frosted cupcakes, freeze briefly uncovered, then wrap and store. Refrigerate to thaw and enjoy slightly chilled or bring to room temperature before serving.
Nutrition
Calories: 427kcal | Carbohydrates: 66g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 316mg | Potassium: 144mg | Fiber: 2g | Sugar: 55g | Vitamin A: 4241IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
Recipe source: Life Made Simple // frosting inspired by a recipe in the Holiday 2013 issue of Something Extra
Which piping tool did you use to add the frosting to the cupcakes?
Hi Jay! I used a very large round tip- Ateco #9 or 809 which is 11/16″- hope that helps!
Such a great way to use up leftover pumpkin puree!
Love the sound of those maple buttered pecans!
Does the frosting need to be refrigerated?
The frosting should hold at room temperature for at least 2 days, 3 if your kitchen is cool (we keep our house at 70 degrees in the winter). Hope that helps, happy baking 🙂
Those pecans sound divine 🙂