It’s pumpkin season! Fall is my favorite time of year, and lately I’ve been cooking and baking a lot with pumpkin. Besides these cupcakes, I’ve also made pumpkin scones and winter squash soup, and there are many more pumpkiny things on my “to-make” list. These cupcakes were fabulous! They were light and fluffy and full of the flavors of pumpkin and spices. The spices included in the batter are cinnamon, ginger, allspice, and nutmeg – together these 4 spices comprise what is simply referred to as “pumpkin pie spice.”
I made half of the cupcakes with pecans, and half without, to compare. Both Eric and I agreed that the ones with pecans were much better. They added flavor and crunch to the cupcakes. These cupcakes are great served for breakfast, dessert, or even a snack– (trust me; we kept going back for seconds – and thirds! all day long). I think these cupcakes would also be wonderful baked with a streusel topping of chopped pecans, brown sugar, cinnamon, flour, and butter – which essentially would turn them into muffins.
For the frosting, I used cinnamon-whipped cream, but they would also be great with cinnamon butter cream or cream cheese frosting. And for a cute and festive touch, I garnished the cupcakes with a candy corn. Enjoy!
(I will post the recipe for the cinnamon-whipped cream tomorrow).
Pumpkin Pecan Cupcakes
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ½ tsp. ground allspice
- ¼ tsp. nutmeg (freshly grated if possible)
- 1 cup canned pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp. pure vanilla extract
- ½ cup chopped pecans (optional, but really add a nice flavor and texture)
- In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.
- In another large bowl whisk pumpkin, sugar, oil, eggs and vanilla.
- Add the flour mixture to the pumpkin mixture and stir until completely combined.
- Stir in the chopped pecans.
- Scoop batter into cupcake pan, lined with paper liners. Fill cups about 3/4 full. This batter perfectly makes 12 standard sized cupcakes.
- Bake in a preheated oven at 350 (F) degrees for 22-24 minutes.
- Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then transfer cupcakes to the wire rack and let cool completely.
Yield: 12 cupcakes
Source: Glorious Treats Blog; Originally adapted from the cookbook Cupcakes by Shelly Kaldunski
Looking for other delicious cupcake recipes? Try these:
Mocha Cupcakes with Espresso Buttercream Frosting
Dark Chocolate Cupcakes with Chocolate Fudge Frosting
Oreo Cookie Cupcakes
Chocolate Chip Cookie Cupcakes