Pecan Pie Pumpkin Cupcakes

I'd argue that my Pecan Pie Filled Pumpkin Cupcakes are the most perfect Fall dessert worthy of a place at your Thanksgiving table. These are super soft and moist pumpkin cupcakes with a rich pecan pie filling and salted maple buttercream frosting! They are absolutely delicious and so easy to make since the pumpkin cupcake batter is a one bowl recipe that you can prepare with a whisk from simple ingredients. The pecan pie filling is also very easy and made in one pot in under 5 minutes! I'm certain you will fall in love with this recipe. If you love pumpkin cake, I highly recommend my Easy Pumpkin Cake with Cream Cheese Frosting.

WHY YOU WILL LOVE THIS RECIPE:

• Ultra moist pumpkin cupcakes - these pumpkin cupcakes are so soft and moist without using a ton of oil
• Soft and fluffy texture - the pumpkin cupcakes have a lovely soft crumb texture.
• Pumpkin spice cupcakes - what's a pumpkin recipe without pumpkin spice? You just need 1 teaspoon for the cupcake batter.
• Easy to make - all you need is a whisk, a bowl and a spatula to make this recipe. It is super simple. It's a one bowl recipe!
• Pecan pie filling - this filling is so delicious! You can make it ahead and keep it in the fridge. It is easy to make on the stovetop with just a few basic ingredients.
• Salted maple frosting - the creamy frosting is made with salted butter and maple syrup and it really complements the pumpkin flavor so well.

INGREDIENTS FOR PECAN PIE PUMPKIN CUPCAKES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• Oil - I always recommend sunflower oil for baking because it has a clean taste and is very stable. Using oil in this cupcake batter means that the cupcakes will be very soft.
• Brown sugar - brown sugar adds caramel-like flavor due to the molasses content and it really complements the pumpkin and the spices. You'll need brown sugar for the cupcake batter and the filling. Make sure you use dark brown sugar for the best flavor. Dark brown sugar has twice as much molasses compared to light brown sugar.
• Granulated sugar - simple white sugar will add the right amount of sweetness and also keep the cupcakes moist.
• Canned pumpkin - canned pumpkin is easily accessible and inexpensive. You can also make it yourself, but it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe. Make sure you use pure pumpkin and NOT pumpkin pie filling which has sugar and spices already added.
• Eggs - Two large eggs will add nice structure and help with the moist spongy texture.

• Pure vanilla extract - vanilla will add rich undertones. I like this Madagascar Bourbon Vanilla extract.
• Milk - I recommend using whole milk or 2% milk for this recipe and it helps if it is at room temperature.
• All purpose flour - regular unbleached all-purpose flour works just great for these cupcakes recipes.
• Pumpkin pie spice - use your favorite brand, or make your own from a blend of 1 part nutmeg, clove and allspice with 2 parts cinnamon and ginger.
• Pecans - If you have time, I recommend toasting the pecans in the oven or in a dry frying pan over the stove to maximize their flavor before chopping them up.

INGREDIENTS FOR SALTED MAPLE BUTTERCREAM FROSTING

• Salted butter - the frosting is based around salted butter for a rich taste and to balance the sweetness. You can also use unsalted butter, but then you will need to add salt to the recipe.
• Maple syrup - use pure maple syrup for the best flavor in the frosting. It really stands out.
• Cream - you can use light cream or heavy whipping cream to make the filling and for the frosting. Either one works well.
• Powdered sugar - It's also called icing sugar and it will thicken and sweeten the frosting.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the pecan pie filling. Combine all ingredients except corn syrup in a small saucepan and cook over medium heat until it just begins to bubble and thicken. This will take about 5 minutes. Immediately take it off the heat and pour it into a clean bowl. Let it cool completely and then refrigerate until needed. Once chilled, stir in the corn syrup.
• STEP 2). Make the cupcake batter. Combine wet ingredients. Add pumpkin puree, sugars, eggs, oil and vanilla to a large bowl and whisk until evenly combined.
• STEP 3). Combine dry ingredients. Combine flour, baking powder, baking soda, spice and salt in a medium bowl and whisk to combine.
• STEP 4). Add dry ingredients to wet ingredients. Sprinkle flour mixture over the pumpkin mixture and start to whisk it in gently. Before it is all combined, add the milk and whisk it in until the batter is smooth, but do not over-mix.
• STEP 5). Bake. Divide the batter evenly among cupcake liners and bake for 16-20 minutes until a skewer inserted into the center comes out clean.
• STEP 6). Make the frosting. Combine maple syrup and soft salted butter in a large mixing bowl and beat until very smooth and creamy with an electric hand mixer. It should lighten in color as it whips up. Add the powdered sugar gradually and beat it in until smooth and creamy. Add vanilla, cinnamon and cream and beat until very smooth and fluffy and pale.
• STEP 7). Assemble the cupcakes. Use a small paring knife to cut out a circle in the center of each cupcake, going about ¾ inch down to create a well. Spoon about 1 teaspoon of the pecan filling into each cupcake (NOTE: you will have extra filling, and you can use this as a topping over ice cream). Spread some frosting on top, sprinkle with cinnamon, make a little pumpkin decoration from the cake cut-out and enjoy!

EXPERT BAKING TIPS FOR PECAN PIE FILLED PUMPKIN CUPCAKES

• Do not over-mix the batter. This is a very simple one bowl recipe so there are no fussy steps to guarantee softness - just don’t over mix and they will be great.
• Salted butter brings the flavor. I like to use salted butter for this frosting to elevate the maple favor and balance the sweetness.
• Fill generously with pecan pie filling. Don’t be stingy because this recipe makes plenty and it is the highlight!
• Thin out the consistency of the pecan pie filling by stirring in corn syrup once it has chilled depending on whether or not you like your pecan pie gooey or more set.

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Pecan Pie Pumpkin Cupcakes

Christina Marsigliese

These are the most EPIC Fall cupcakes ever! I've combined pumpkin cake with pecan pie and a salted maple frosting for a cozy flavor explosion! These pumpkin cupcakes are so soft, moist and fluffy with a rich pecan pie filling and cinnamon-spiced maple buttercream. You will love them!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Servings 12 cupcakes

Ingredients

  

Pecan pie filling:

• ½ cup 110g packed dark brown sugar
• 2 tablespoon 30ml cream
• 1 large egg
• ½ teaspoon pure vanilla extract
• ⅛ teaspoon salt
• ⅔ cup 85g coarsely chopped pecans
• 1 tablespoon 15ml golden corn syrup

Pumpkin cupcake batter:

• ¾ cup 175ml pure pumpkin puree
• ½ cup 100g granulated sugar
• ¼ cup 55g packed dark brown sugar
• 2 large eggs at room temperature
• ⅓ cup 80ml vegetable oil
• 1 teaspoon 5ml pure vanilla extract
• 1 cup 142g all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ⅓ cup 80ml whole milk

Salted maple cinnamon frosting:

• ½ cup salted butter softened
• 2 tablespoon 30ml maple syrup
• 1 teaspoon 5ml pure vanilla extract
• 1 ⅓ cups 160g powdered sugar
• ¼ teaspoon cinnamon
• 2 tablespoon 30ml cream

Instructions

 

• Make the pecan pie filling. Combine all ingredients except corn syrup in a small saucepan and cook over medium heat until it just begins to bubble and thicken. This will take about 5 minutes. Immediately take it off the heat and pour it into a clean bowl. Let it cool completely and then refrigerate until needed. Once chilled, stir in the corn syrup.
• Preheat the oven to 350 degrees F and line a standard 12-cup muffin pan with paper liners.
• Make the cupcakes. Combine pumpkin puree, both sugars, eggs, oil and vanilla in a large bowl and whisk until smooth. Whisk in baking powder, baking soda, pumpkin pie spice and salt. Add flour and begin to mix gently until it starts to absorb some moisture but not until it is completely smooth. Before all of the flour is incorporated, add the milk and whisk until the batter is smooth. Divide the batter evenly among cupcake papers and bake for 16-20 minutes until the cakes feel firm to the touch and a skewer inserted into the center comes out clean. Let cool completely on a wire rack.
• Make the frosting. Combine maple syrup and soft salted butter in a large mixing bowl and beat until very smooth and creamy with an electric hand mixer. It should lighten in color as it whips up. Add one third of the powdered sugar and beat it in until smooth and creamy. Add another third of the powdered sugar and continue to beat well. Add vanilla, cinnamon and 1 tablespoon of cream and beat until very smooth and fluffy. Finally, mix in the last tablespoon of the cream until the frosting is very fluffy and pale.
• Use a small paring knife to cut out a circle in the center of each cupcake, going about ¾ inch down to create a well. Spoon about 1 teaspoon of the pecan filling into each cupcake (NOTE: you will have extra filling, and you can use this as a topping over ice cream). Spread some frosting on top.
• Make the pumpkin decoration. Take the conical piece of cake and use the knife to slice off the pointed tip (the bottom of the cut-out) to create flat bottom. It should now have a cylindrical shape that better resembles a pumpkin. Melt some chocolate chips to make some “glue” then use the melted chocolate to adhere the mini chocolate chip to the top of the “pumpkin” cake cut-out to make it look like the stem of the pumpkin. Place it gently on the frosting and voila!