The aroma of freshly baked cupcakes wafts through the air as the rich, nutty scent of pecans mingles with the warm, spiced essence of autumn. With each gentle swirl of frosting, a visual feast unfolds, promising both decadence and delight. These Pecan Pie Pumpkin Cupcakes transform the comforting flavors of classic fall desserts into bite-sized wonders that beckon you to dive in, bite after sumptuous bite. Imagine sinking your teeth into a moist pumpkin cupcake, only to discover the gooey surprise of spiced pecan filling nestled within—a sweet secret waiting to be revealed. This culinary masterpiece combines the best of two beloved desserts, evoking memories of cozy gatherings and celebrations.
Each cupcake is crowned with a luxurious salted maple cinnamon frosting, adding just the right amount of creamy sweetness to balance the earthy notes of the pumpkin and the crunch of the pecans. Visualize a glorious swirl of frosting, glistening under the light, beckoning you closer. And let’s not forget the adorable little chocolate chip ‘stems’ perched atop each cupcake, adding a playful touch that makes these treats not just tasty but also a feast for the eyes. Everyone who bites into these cupcakes will be met with a delightful harmony of flavors that is nothing short of enchanting.
Why You’ll Love These Pecan Pie Pumpkin Cupcakes
These Pecan Pie Pumpkin Cupcakes are not just desserts; they’re an experience that embodies the essence of fall. With the rich flavor profile of pumpkin pie complemented by the nuanced sweetness and crunch of pecans, they become an instant favorite at any gathering. Imagine presenting these beauties at your next Thanksgiving celebration or autumn party—your guests will be enchanted, maybe even a little obsessed. Every bite captures the comforting warmth of spiced autumn flavors, creating memories wrapped in laughter and joy.
Beyond their delightful taste, these cupcakes are an engaging way to showcase the seasonal ingredients that grace our kitchens in the cooler months. They stand out as they blend the familiar comforts of traditional pecan pie and pumpkin cake, making them truly special. With creamy frosting, soft cake, and unexpected bursts of pecan goodness, these cupcakes invite everyone to indulge in the softer side of the season while satisfying sweet cravings.
Preparation Phase & Tools to Use
Crafting these cupcakes requires just a few essential tools that will help you achieve bakery-level perfection right in your own kitchen. Here’s what you’ll need:
- Muffin Pan: Choose a standard 12-cup muffin pan, preferably non-stick, to ensure that your cupcakes release easily and boast a perfectly round shape.
- Mixing Bowls: Use a combination of small and large mixing bowls. A large one will be needed for the cupcake batter, while a smaller bowl is perfect for mixing the pecan filling.
- Electric Hand Mixer: This tool comes in handy for achieving the light and fluffy texture of your frosting quickly and effortlessly.
- Rubber Spatula: A rubber spatula allows you to gently fold your ingredients without deflating the batter, keeping those cupcakes light and airy.
- Wire Rack: Utilizing a wire rack for cooling will ensure even airflow around your cupcakes, preventing them from becoming soggy.
A few preparation tips can make all the difference. Gather your ingredients before you begin to keep the baking process smooth and enjoyable. This method not only saves time but also allows you to immerse yourself fully in the art of baking without confusion or mishaps.
Ingredients for Pecan Pie Pumpkin Cupcakes
Embrace the seasonal bounty with this delightful lineup of ingredients:
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Pecan Pie Filling:
- 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
-
Pumpkin Cupcake Batter:
- 175ml pure pumpkin puree
- 100g granulated sugar
- 55g packed dark brown sugar
- 2 large eggs, at 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
-
Salted Maple Cinnamon Frosting:
- 113g salted butter, softened
- 30ml maple syrup
- 5ml pure vanilla extract
- 160g powdered sugar
- 0.25 teaspoon ground cinnamon
- 30ml cream
-
Decoration:
- Mini chocolate chips for stems
- Chocolate chips for melting
The key ingredients come together to create a symphony of flavor. Pumpkin puree contributes moisture and a gentle sweetness, while brown sugar enhances the depth and warmth. For a twist, consider substituting walnuts for pecans or using agave syrup in place of corn syrup. Each alternative allows you to make the recipe your own while staying true to the warm, cozy essence of these cupcakes.
How to Make Pecan Pie Pumpkin Cupcakes
Crafting these enchanting cupcakes comes together beautifully in a few simple steps. Follow along for the warm embrace of fall flavors in each delightful bite.
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Prepare the Pecan Filling:
- In a small saucepan, combine the dark brown sugar, cream, egg, vanilla extract, salt, and chopped pecans. Cook over medium heat, stirring continuously until the mixture bubbles and thickens, approximately 5 minutes.
- Remove from heat, transfer to a clean bowl, and let cool completely. Once cooled, refrigerate until well chilled, then stir in the corn syrup.
-
Bake the Pumpkin Cupcakes:
- Preheat your oven to 175°C (350°F). Line a standard 12-cup muffin pan with paper liners to ensure easy removal after baking.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla until smooth.
- Sprinkle in the baking powder, baking soda, pumpkin pie spice, and salt. Add the flour and mix gently until just partially incorporated.
- Gradually add the milk, whisking until the batter is smooth and well blended.
- Divide the batter evenly among the prepared muffin liners. Bake for 16-20 minutes, or until the surface is firm to the touch and a skewer inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
-
Make the Frosting:
- In a large bowl, beat the softened salted butter with maple syrup using an electric hand mixer until light and creamy.
- Gradually add one-third of the powdered sugar, beating until smooth, and then incorporate the second third.
- Add vanilla extract, ground cinnamon, and half of the cream. Continue to beat until fluffy and well-mixed.
- Add the remaining cream and the last third of powdered sugar, whipping until the frosting is ultra-fluffy and pale.
-
Assemble the Cupcakes:
- Using a small paring knife, carefully remove a circular section from the center of each cupcake, cutting about 2 cm deep to create a small well.
- Fill each well with approximately 1 teaspoon of the chilled pecan filling.
- Generously spread the salted maple cinnamon frosting over each filled cupcake, creating a beautiful swirl.
- Slice the base off each cupcake’s core piece to create a flat-bottomed round and melt some chocolate chips to act as 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 for a whimsical finish.
Chef’s Notes & Helpful Tips
Making these cupcakes can be a joyful process, especially with a few make-ahead tips and customization ideas at your disposal. Consider preparing the pecan filling and frosting a day in advance. Store them in airtight containers in the fridge to save valuable time on the day of your gathering.
Feel free to play with the flavors! If you adore spices like nutmeg or allspice, don’t hesitate to add a pinch. You can also explore alternatives for the frosting by experimenting with maple cream cheese or even a vanilla buttercream.
Common Mistakes to Avoid
Creating these cupcakes is straightforward, but a few common pitfalls can compromise your results:
- Overmixing the Batter: Avoid the temptation to overmix after adding flour. Gently fold the mixture to retain a light, airy texture in your cupcakes.
- Not Properly Measuring Ingredients: Baking relies on accurate measurements. Use a kitchen scale for precise results, especially when working with ingredients like flour and sugars.
- Skipping Cooling Steps: Patience during cooling is key. Frosting warm cupcakes can lead to a melty mess and soften your beautiful frosting.
What to Serve With Pecan Pie Pumpkin Cupcakes
These delightful cupcakes pair beautifully with various beverages and desserts. Here are a few ideas:
- Spiced Chai Latte: The aromatic spices in chai echo the warm flavors of your cupcakes, creating a cozy pairing.
- Vanilla Bean Ice Cream: A scoop of vanilla bean ice cream adds a creamy counterbalance and a hint of coolness against the warm cupcake.
- Carmelized Apples: These bring a lovely tartness and the delightful taste of fall to your dessert table.
- Coffee: A robust brew plays beautifully off the sweetness of the cupcakes, offering the perfect afternoon treat.
- Hot Chocolate: An indulgent, warming drink that envelops you in comfort alongside your delectable treat.
- Whipped Cream: A dollop of freshly whipped cream further elevates the experience, bringing creaminess and lightness.
Storage & Reheating Instructions
You can savor these cupcakes for days to come. Store any leftovers in an airtight container at room temperature for 2-3 days. If you wish to keep them longer, refrigerating them can extend their freshness to about a week. The cupcakes can also be frozen for up to three months; simply thaw overnight in the fridge when you’re ready to enjoy them again. Reheat lightly in the microwave for a few seconds to restore their warmth, or enjoy them chilled for a refreshing treat.
Estimated Nutrition Information
Approximately per cupcake:
- Calories: 250
- Protein: 3g
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 20g
*Please note that nutrition values may vary based on ingredients and portion sizes.
FAQs
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to make these delectable cupcakes gluten-free.
Can I substitute the pumpkin puree?
You can use applesauce in place of pumpkin puree for a different flavor profile, though it will alter the overall taste.
What if I don’t have corn syrup?
Honey or agave syrup can serve as a great substitute for corn syrup, providing the needed sweetness and moisture.
Can I use pre-made frosting?
While homemade frosting is delightful, you can certainly use store-bought frosting in a pinch. Look for a maple or cream cheese flavor to complement the cupcakes.
How can I make these cupcakes more decadent?
Add dark chocolate chunks to the batter or use chocolate frosting for an extra indulgent treat!
In closing, these Pecan Pie Pumpkin Cupcakes invite you to indulge in the comforting flavors of the season while bringing delight and warmth to your gatherings. With their rich texture and captivating taste, they transform any occasion into a festivity of flavors. So, roll up your sleeves, gather your ingredients, and treat yourself and your loved ones to the magic of fall with these irresistible cupcakes. Happy baking!
Print
Pecan Pie Pumpkin Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious cupcakes that combine the comforting flavors of pecan pie and pumpkin, topped with salted maple cinnamon frosting.
Ingredients
- 110g packed dark brown sugar (for pecan filling)
- 30ml light or heavy cream (for pecan filling)
- 1 large egg (for pecan filling)
- 0.5 teaspoon pure vanilla extract (for pecan filling)
- 0.125 teaspoon salt (for pecan filling)
- 85g coarsely chopped pecans (for pecan filling)
- 15ml golden corn syrup (for pecan filling)
- 175ml pure pumpkin puree (for cupcake batter)
- 100g granulated sugar (for cupcake batter)
- 55g packed dark brown sugar (for cupcake batter)
- 2 large eggs, at room temperature (for cupcake batter)
- 80ml vegetable oil (for cupcake batter)
- 5ml pure vanilla extract (for cupcake batter)
- 142g all-purpose flour (for cupcake batter)
- 0.75 teaspoon baking powder (for cupcake batter)
- 0.5 teaspoon baking soda (for cupcake batter)
- 0.25 teaspoon salt (for cupcake batter)
- 1 teaspoon pumpkin pie spice (for cupcake batter)
- 80ml whole milk (for cupcake batter)
- 113g salted butter, softened (for frosting)
- 30ml maple syrup (for frosting)
- 5ml pure vanilla extract (for frosting)
- 160g powdered sugar (for frosting)
- 0.25 teaspoon ground cinnamon (for frosting)
- 30ml cream (for frosting)
- Mini chocolate chips for decoration
- Chocolate chips for melting
Instructions
- Prepare the Pecan Filling: In a small saucepan, combine dark brown sugar, cream, egg, vanilla extract, salt, and chopped pecans. Cook over medium heat for about 5 minutes until thickened. Remove from heat, refrigerate until chilled, and stir in corn syrup.
- Preheat the oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
- Bake the Pumpkin Cupcakes: In a large bowl, whisk together pumpkin puree, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla. Add baking powder, baking soda, pumpkin pie spice, and salt, then mix in flour and milk until smooth. Fill muffin liners evenly and bake for 16-20 minutes. Cool completely.
- Make the Frosting: Beat softened butter and maple syrup until creamy. Gradually add powdered sugar, vanilla, and cinnamon, alternating with cream, until fluffy.
- Assemble the Cupcakes: Remove a circular section from each cupcake, fill with pecan filling, frost generously, and top with mini chocolate chip ‘stems’.
Notes
Consider making the pecan filling and frosting a day in advance for easier assembly. Customize flavors by adding spices or using different nuts.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
