Description
Deliciously spiced pumpkin cupcakes topped with a gooey pecan pie-style topping, perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup canned pumpkin
- 1 cup brown sugar
- ½ cup vegetable oil or softened butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dark corn syrup or maple syrup
- 1 cup chopped toasted pecans
- ½ cup melted butter
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine the wet ingredients: pumpkin, brown sugar, oil or butter, eggs, and vanilla.
- Fold the wet ingredients into the dry ingredients until just combined to keep the crumb tender.
- Portion the batter into the lined muffin tin and bake for 12–14 minutes.
- While the cupcakes are baking, prepare the pecan topping by mixing the corn syrup, brown sugar, melted butter, egg, and chopped pecans.
- Remove the cupcakes from the oven, spoon the pecan mixture onto each cupcake, and return to the oven for an additional 6–8 minutes to set the topping.
- Let cool slightly before serving.
Notes
Serve slightly warm with whipped cream or vanilla ice cream for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg