Name: Pecan Pie Pumpkin Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
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

Description

Delicious cupcakes that combine the comforting flavors of pecan pie and pumpkin, topped with salted maple cinnamon frosting.

Ingredients

Scale

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

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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