Pecan Pie Pumpkin Cupcakes
Moist pumpkin cupcakes topped with a rich pecan pie topping, combining the warm spices of pumpkin pie with the gooey sweetness of classic pecan pie in one irresistible dessert.
Equipment
- Muffin pan
- Cupcake Liners
- Mixing Bowls
- Saucepan
Ingredients
Pumpkin Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 eggs
Pecan Pie Topping
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, and eggs until smooth.
- Combine wet and dry ingredients and mix until just incorporated. Divide batter evenly among liners.
- Bake for 22–25 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the topping, melt butter in a saucepan over medium heat. Stir in brown sugar and cream until smooth.
- Add pecans and vanilla, cook for 2–3 minutes until thickened, then spoon over cooled cupcakes.
Notes
These cupcakes are perfect for fall gatherings and holidays. Store in an airtight container in the refrigerator for up to 3 days.