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Golden pumpkin pecan cupcakes topped with swirled cinnamon cream cheese frosting and chopped pecans on a rustic wooden table with fall leaves

Easy Pumpkin Pecan Cupcakes


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  • Author: Inez Rose
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

These moist Pumpkin Pecan Cupcakes with cinnamon cream cheese frosting are the perfect fall dessert! Easy recipe with warm spices and crunchy pecans.


Ingredients

Scale

For the Cupcakes (Makes ~12)

    • 1 cup all-purpose flour

    • 1 teaspoon baking powder

    • ½ teaspoon baking soda

    • ¼ teaspoon salt

    • 1 teaspoon ground cinnamon (optional: add ¼ teaspoon each ginger, nutmeg, or allspice)

    • 1 cup pumpkin purée

    • 1 cup granulated sugar

    • ½ cup vegetable oil (or a mix of oil and melted butter)

    • 2 large eggs

    • 1 teaspoon vanilla extract

    • ½ cup chopped pecans (plus extra for topping)

🧁 Cinnamon Cream Cheese Frosting

    • ⅔ cup unsalted butter, softened

    • 6 oz cream cheese, softened

    • 1 teaspoon ground cinnamon

    • 1 teaspoon vanilla extract

    • 3 to cups powdered sugar

    • 1 to 2 tablespoons cream or milk (as needed for smooth consistency)


Instructions

1. Prep Your Kitchen

Preheat your oven to 350°F and line that muffin tin with paper liners. I grab the cute fall ones because why not make it festive? Takes two seconds and makes everything look more intentional.

2. Mix the Dry Ingredients

Whisk your flour, baking powder, baking soda, salt, and cinnamon in a bowl. If you’re feeling fancy, add those extra spices now. This step matters – you want everything evenly distributed so every cupcake tastes the same.

3. Combine the Wet Ingredients

In another bowl, whisk that pumpkin puree with sugar, oil, eggs, and vanilla until it’s smooth. No lumps, no streaks – just creamy orange goodness that smells like fall.

4. Bring It All Together

Pour the wet stuff into the dry stuff and fold gently. Don’t beat it to death – a few lumps are totally fine. Fold in those chopped pecans last, and you’re done.

5. Fill and Bake

Scoop batter into liners about ¾ full. I use an ice cream scoop because it’s faster and neater. Bake for 22-24 minutes – when a toothpick comes out clean, they’re ready.

6. Cool Completely

Let them sit in the pan for 5 minutes, then move to a wire rack. This cooling step is non-negotiable – frosting warm cupcakes is a recipe for disaster.

7. Make the Frosting

Beat that butter and cream cheese until fluffy – about 3 minutes. Add cinnamon, vanilla, then slowly beat in powdered sugar. Add cream if it’s too thick. Taste it. Adjust. Repeat.

8. Frost and Decorate

Once those cupcakes are completely cool, frost them generously. Top with more pecans and a pinch of cinnamon. Done.

Notes

The batter’s thicker than regular cupcakes. That’s the pumpkin doing its job. If your cupcakes get too puffy on top, your oven runs hot. Get a thermometer.

I always test one cupcake first. Every oven’s different. Mine takes 23 minutes, yours might need 20 or 25. Trust the toothpick.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 385 per cupcake
  • Sugar: 45g
  • Sodium: 185mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg