Delicious Pecan Pie Pumpkin Cupcakes Recipe

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

by Jannet Lisa

2 de February de 2026

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Pecan Pie Pumpkin Cupcakes are a delightful combination of two beloved desserts—pecan pie and pumpkin cupcakes. These moist cupcakes are a treat for the senses, featuring a creamy salted maple cinnamon frosting that perfectly complements the rich flavors of pecans and pumpkin. With a total prep and bake time of just 50 minutes, these cupcakes are not only delicious but also easy to whip up for any occasion!

Why You’ll Love This Pecan Pie Pumpkin Cupcakes

There are countless reasons to adore pecan pie pumpkin cupcakes. First, they provide a unique twist on traditional desserts, combining the nutty sweetness of pecan pie with the warm spices of pumpkin. These cupcakes are perfect for fall gatherings or any festive occasion. Second, the addition of creamy frosting elevates the flavor profile significantly, making each bite a heavenly experience. Third, they are versatile—enjoy them as a delightful dessert or a sweet snack. Lastly, they are easy to make, with simple ingredients like pumpkin puree and coarsely chopped pecans, making it accessible for bakers of all skill levels. If you’re wondering how to make pecan pie pumpkin cupcakes, you’ll find it’s a straightforward process that yields impressive results!

Ingredients for Pecan Pie Pumpkin Cupcakes

Gather these items:

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, 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

How to Make Pecan Pie Pumpkin Cupcakes Step-by-Step

Step 1: Combine dark brown sugar, cream, egg, vanilla extract, salt, and pecans in a small saucepan. Cook over medium heat, stirring continuously, until the mixture begins to bubble and thickens, about 5 minutes. Remove from heat, transfer to a clean bowl, and cool completely. Refrigerate until well chilled, then stir in corn syrup.
Step 2: Set oven to 175°C. Line a standard 12-cup muffin pan with paper liners.
Step 3: In a large bowl, whisk pumpkin puree, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla until smooth. Sprinkle in baking powder, baking soda, pumpkin pie spice, and salt. Add flour and mix gently until partially incorporated, then add milk and whisk until smooth.
Step 4: Divide batter evenly among the prepared liners. Bake for 16–20 minutes, until the surface is firm to touch and a skewer inserted into the center emerges clean. Let cupcakes cool completely on a wire rack.
Step 5: In a large bowl, beat softened salted butter with maple syrup using an electric hand mixer until light and creamy. Add one-third of the powdered sugar and beat smooth; repeat with the second third. Add vanilla extract, cinnamon, and half the cream; continue to beat until light and fluffy. Incorporate remaining cream and the last third of the powdered sugar, whipping until the frosting is ultra-fluffy and pale.
Step 6: Using a small paring knife, remove a circular section from the center of each cupcake, cutting down about 2 cm to create a small well. Fill each well with approximately 1 teaspoon of the chilled pecan filling.
Step 7: Spread salted maple cinnamon frosting over each filled cupcake. Slice the base off each cake core to create flat-bottomed rounds. Melt chocolate chips to create 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 to garnish.

Pro Tips for the Perfect Pecan Pie Pumpkin Cupcakes

Keep these in mind:

Let your ingredients come to room temperature for better mixing.
Don’t overmix the batter; this helps keep the cupcakes light and fluffy.
Use high-quality pecans for a richer flavor.
For a more intense flavor, consider adding a pinch of nutmeg along with the pumpkin pie spice.
These cupcakes are best enjoyed fresh but can be stored, allowing for easy meal prep.

Best Ways to Serve Pecan Pie Pumpkin Cupcakes

These cupcakes shine on their own, but you can elevate your serving experience by pairing them with:

Whipped cream for added richness.
Vanilla ice cream to create a delightful contrast in temperature.
Serve them alongside a hot cup of coffee or tea for a cozy afternoon treat.

Delicious Pecan Pie Pumpkin Cupcakes Recipe - Pecan Pie Pumpkin Cupcakes - additional detail

How to Store and Reheat Pecan Pie Pumpkin Cupcakes

To store, place the cupcakes in an airtight container at room temperature for up to 3 days. If you want to save them for longer, refrigerate for up to a week. Reheat in the microwave for a few seconds before serving for a fresh-baked taste.

Frequently Asked Questions About Pecan Pie Pumpkin Cupcakes

What are pecan pie pumpkin cupcakes?

Pecan pie pumpkin cupcakes are delightful treats that combine the rich flavors of pecan pie and moist pumpkin cupcakes, topped with a creamy frosting.

Why are pecan pie pumpkin cupcakes popular?

These cupcakes are popular due to their unique flavor combination, festive appeal, and the perfect balance of sweet and nutty flavors that delight the taste buds.

Can I make pecan pie pumpkin cupcakes ahead of time?

Yes, you can prepare the cupcakes in advance and store them. Just frost them right before serving to maintain freshness and texture.

Variations of Pecan Pie Pumpkin Cupcakes You Can Try

Consider these delicious variations to switch things up:

Use almond flour for a gluten-free version.
Add chocolate chips for a sweet surprise in every bite.
Incorporate spices like cardamom or cloves for a unique flavor twist.
Experiment with different types of frosting, such as cream cheese frosting for a tangy touch.

For more delicious recipes, check out our desserts category, or try making pumpkin protein muffins for a healthier option. If you’re interested in more pumpkin recipes, visit pumpkin cheesecake snickerdoodles for a delightful treat!

Delicious Pecan Pie Pumpkin Cupcakes Recipe

Author: Jannet Lisa
Total Time: 50 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

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

Instructions

Combine dark brown sugar, cream, egg, vanilla extract, salt, and pecans in a small saucepan. Cook over medium heat, stirring continuously, until the mixture begins to bubble and thickens, about 5 minutes. Remove from heat, transfer to a clean bowl, and cool completely. Refrigerate until well chilled, then stir in corn syrup.
Set oven to 175°C. Line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk pumpkin puree, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla until smooth. Sprinkle in baking powder, baking soda, pumpkin pie spice, and salt. Add flour and mix gently until partially incorporated, then add milk and whisk until smooth.
Divide batter evenly among the prepared liners. Bake for 16–20 minutes, until the surface is firm to touch and a skewer inserted into the centre emerges clean. Let cupcakes cool completely on a wire rack.
In a large bowl, beat softened salted butter with maple syrup using an electric hand mixer until light and creamy. Add one-third of the powdered sugar and beat smooth; repeat with the second third. Add vanilla extract, cinnamon, and half the cream; continue to beat until light and fluffy. Incorporate remaining cream and the last third of the powdered sugar, whipping until the frosting is ultra-fluffy and pale.
Using a small paring knife, remove a circular section from the centre of each cupcake, cutting down about 2 cm to create a small well. Fill each well with approximately 1 teaspoon of the chilled pecan filling.
Spread salted maple cinnamon frosting over each filled cupcake. Slice the base off each cake core to create flat-bottomed rounds. Melt chocolate chips to create 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 to garnish.