Pumpkin Pecan Cupcakes with Maple Cream Cheese Frosting

“I WOULD RATHER SIT ON A PUMPKIN AND HAVE IT ALL TO MYSELF, THAN BE CROWDED ON A VELVET CUSHION.”  Henry David Thoreau.

Pumpkin Pecan Cupcakes with Maple Cream Cheese Frosting | From My Sweet Heart

I often walk this fine line of trying to be creative or walking off of the deep end!  And what I’ve learned is that sometimes you just have to leave well enough alone.  Keep things simple and let the ingredients speak for themselves.  And for me, this applies most of all to baking cupcakes.  Maybe I’ve been watching Cupcake Wars too much!  And if you’ve ever seen that show….they combine some funky flavors in one cupcake! But you will find this pumpkin cupcake recipe to be pretty straightforward.  What works well with pumpkin?  For me, it was the warming spices of cinnamon, ginger, nutmeg and allspice combined with the cool tang of cream cheese, the toasty crunch of pecans and the sweetness of a drizzle of maple syrup.  If these speak to you then…….

 

……..here’s what you need to do!

 

Pumpkin Pecan Cupcakes with Maple Cream Cheese Frosting | From My Sweet Heart

Yields: 1 dozen cupcakes

Level of Difficulty:  Easy

PUMPKIN PECAN CUPCAKES:

  • 1 cup of all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground allspice
  • pinch of freshly grated nutmeg
  • 1 cup of pumpkin puree
  • 1 cup of sugar
  • 1/2 cup of vegetable oil
  • 2 large eggs at room temperature
  • 1 cup of toasted pecans, coarsely chopped

Preheat your oven to 350°F.  Line your standard muffin pan with some pretty cupcake papers.

In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg and set aside.  Next comes the wet ingredients.  In another large bowl,  whisk together the pumpkin puree, sugar, oil, and eggs.  Then add the flour mixture to the wet ingredients and whisk to combine completely.  Last, stir in the chopped pecans.

I used an ice cream scoop to divide the batter evenly among the muffin cups and to assure the cupcakes would be the same size.  Fill the tins about three-fourths full.  Bake for about 22-24 minutes, or until a toothpick inserted into the center comes out clean.  Transfer the cupcakes to a wire rack and let them cool completely before icing.

 

Pumpkin Pecan Cupcakes with Maple Cream Cheese Frosting | From My Sweet Heart

MAPLE CREAM CHEESE ICING:

  • 2 (8oz) blocks of cream cheese at room temperature
  • 1 stick of butter at room temperature
  • 1/4 cup of maple syrup
  • 2 teaspoons of maple extract
  • 1 1/2 cups of confectioners sugar

In the bowl of your electric mixer beat the cream cheese, butter and maple extract together on medium high speed until light and fluffy.  Add the maple syrup and beat until incorporated.  Gradually add the sugar, mixing until combined, scraping down the bowl as needed.  Use right away.  If the consistency seems too soft, you may chill this in the refrigerator for about 15 minutes.

The kiss of maple flavor really highlights this otherwise basic cream cheese frosting.  And I topped each cupcake with a candied pecan (found at Trader Joe’s)!

 

Pumpkin Pecan Cupcakes with Maple Cream Cheese Frosting | From My Sweet Heart

ENJOY!

😀

 

Cupcake recipe adapted from Cupcakes.

Comments

    • Anne says

      Thanks Jen….but YOUR pumpkin cupcakes with the candied bacon topping is really outstanding and EVERYONE should visit Jen and check them out! What a great twist! : )

    • Anne says

      Isabelle….first of all …I love when you visit….your pic alone makes me smile! Maple and pumpkin are so good together. Be great after a helping of your mom’s pot roast! : )

  1. says

    Anne… you’re fantastic. These cupcakes are perfect for the upcoming holidays. I love how you paired the pumpkin and the pecan together. Perfectly Done!! Hope you’re having a great weekend. :)

    PS.. don’t get me started on that Maple frosting… too much goodness. :)

  2. says

    Stunning – as usual! Your quote up at the top is the best one yet! I always enjoy every delicious treat you make and look forward to your next dish and clever quote!

    • Anne says

      Thanks so much ….it all worked pretty well together. Of course…I would have been just as content with plain old pumpkin! : )

  3. says

    At first glance I wondered how did you get them all the same size? Being the expert you are, you answered that for me. This is a beautiful combo of flavors love that maple and these would be so welcome on my dessert table. The creators of Cupcake Wars could take a couple of lessons from you.

  4. says

    I agree. Sometimes the simplest things are best and with ingredients like these, it’s hard to imagine better. You have so many full-flavoured, warming spices going on in these cupcakes it’s a symphony of autumn delight. Love the addition of pecans…

  5. says

    Adorable and delicious, perfect to have it at home for the holidays.
    I like the cream cheese with the maple perfect combination for the pumpkin pecans, mmmm…
    Happy Thanksgiving!

  6. Molly says

    Could you tell me how many cupcakes this makes? I am looking to make these for Thanksgiving but can’t seem to find on here how many these make? I am looking to make between 24 and 36

    • Anne says

      Hi Molly! These make 1 dozen cupcakes. So you will have to double or triple the recipe if you need more! I’m glad you asked about these. It made me realize that I had the ‘Yields’ way down at the bottom of the recipe! So now, I’ve bumped that up! I really hope you enjoy these! Let me know how they turn out. And Happy Thanksgiving to you and yours! : )

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