Description
Moist, spice-infused pumpkin cupcakes topped with a tangy cream cheese frosting and a crunch of toasted pecans. A perfect balance of autumn flavors and textures.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup toasted pecans, chopped
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Toast pecans in a skillet over medium heat for 3-5 minutes until fragrant; set aside.
- Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Cream the softened butter and brown sugar together until light and fluffy.
- Beat in pumpkin puree and eggs one at a time until smooth.
- Gently fold the dry ingredients into the wet batter until just combined.
- Fold in half of the toasted pecans.
- Divide batter evenly among the cupcake liners, filling them 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost the cooled cupcakes and top with the remaining toasted pecans.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American