Pecan Pie Pumpkin Cupcakes
One Dozen
Recipe:
Prep time
45 mins
Cook time
1 hour 25 mins
Total time
2 hours 10 mins
Author: Kathleen Siegle
Serves: 24 cupcakes
Ingredients
Pumpkin Cupcakes
- 2 Cups granulated sugar
- 1 Cup brown sugar
- 1 Cup vegetable oil
- 3 Eggs
- 1 15oz can of pumpkin puree
- 2 tsp vanilla extract
- 3 cups unbleached all purpose flour
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Pecan Pie Filling
- 1 cup Light Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons melted butter
- 1 teaspoon Pure Vanilla Extract
- 1-1/2 cups (6 ounces) pecans
Cream Cheese Frosting
- 1 8oz package of softened (full fat) cream cheese
- ¼ cup softened butter
- 1 tsp vanilla extract
- 4 cups powdered sugar
Instructions
Pumpkin Cupcakes
- Preheat oven to 350 F and line your cupcake pans.
- In a separate bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
- Beat the sugars and oil until fluffy.
- Mix in eggs one at a time and then vanilla.
- Blend in pumpkin puree.
- Gradually add in dry ingredients and mix well.
- Fill the cupcake liners ⅔ full.
- Bake 20-23 minutes or until an inserted tooth pick comes out clean. Set aside to cool.
Pecan Pie Filling
- Preheat oven to 350 F
- Grease an 8 inch pie pan.
- Whisk together all ingredients except the nuts.
- Fold in nuts and pour into pie pan.
- Bake for about an hour or until the center of the pie springs back when lightly tapped.
Cream Cheese Frosting
- Beat the cream cheese, butter and vanilla until light and fluffy.
- Add in sugar one cup at a time and add a little cream if necessary.
Assembly
- Cutting a hole out of the tops of each cupcakes fill with (cooled) pecan pie filling and top with cream cheese frosting. Sprinkle with cinnamon and bits of crunchy pecans from the pie.
- Stuff your face.
