Delicious Pecan Pie Pumpkin Cupcakes Recipe

February 2, 2026

Pecan Pie Pumpkin Cupcakes have become a fall favorite in my kitchen, merging the warm, comforting flavors of traditional pecan pie with the rich, moist goodness of pumpkin cupcakes. These adorable treats are topped with a salted maple cinnamon frosting that takes them to a whole new level of deliciousness. Perfect for any gathering or simply a cozy night in, these cupcakes embody the spirit of the season!

Why You’ll Love This Pecan Pie Pumpkin Cupcakes

There are countless reasons to adore these Pecan Pie Pumpkin Cupcakes. Firstly, the combination of pumpkin and pecan flavors creates a unique and festive dessert that’s perfect for fall celebrations. Secondly, they are incredibly easy to make, making them suitable for bakers of all skill levels. You can also enjoy variations like Pumpkin Pecan Cupcakes or Pecan Pumpkin Spice Cupcakes if you like to experiment in the kitchen. Each cupcake is filled with a delightful pecan filling, enhancing both the flavor and texture. Plus, they are vegetarian-friendly, ensuring that everyone can indulge!

Delicious Pecan Pie Pumpkin Cupcakes Recipe - Pecan Pie Pumpkin Cupcakes - main visual representation

Ingredients for Pecan Pie Pumpkin Cupcakes

Gather these items:

110g packed dark brown sugar
30ml light or heavy cream
1 large egg
0.5 teaspoon pure vanilla extract
0.125 teaspoon salt
85g coarsely chopped pecans
15ml golden corn syrup
175ml pure pumpkin puree
100g granulated sugar
55g packed dark brown sugar
2 large eggs, room temperature
80ml vegetable oil
5ml pure vanilla extract
142g all-purpose flour
0.75 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 teaspoon pumpkin pie spice
80ml whole milk
113g salted butter, softened
30ml maple syrup
5ml pure vanilla extract
160g powdered sugar
0.25 teaspoon ground cinnamon
30ml cream
Mini chocolate chips, for stems
Chocolate chips, for melting

How to Make Pecan Pie Pumpkin Cupcakes Step-by-Step

Step 1: Combine dark brown sugar, cream, egg, vanilla extract, salt, and pecans in a small saucepan. Cook over medium heat, stirring continuously, until the mixture begins to bubble and thickens, about 5 minutes. Remove from heat, transfer to a clean bowl, and cool completely. Refrigerate until well chilled, then stir in corn syrup.
Step 2: Set oven to 175°C. Line a standard 12-cup muffin pan with paper liners.
Step 3: In a large bowl, whisk pumpkin puree, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla until smooth. Sprinkle in baking powder, baking soda, pumpkin pie spice, and salt. Add flour and mix gently until partially incorporated, then add milk and whisk until smooth.
Step 4: Divide batter evenly among the prepared liners. Bake for 16–20 minutes, until the surface is firm to touch and a skewer inserted into the centre emerges clean. Let cupcakes cool completely on a wire rack.
Step 5: In a large bowl, beat softened salted butter with maple syrup using an electric hand mixer until light and creamy. Add one-third of the powdered sugar and beat smooth; repeat with the second third. Add vanilla extract, cinnamon, and half the cream; continue to beat until light and fluffy. Incorporate remaining cream and the last third of the powdered sugar, whipping until the frosting is ultra-fluffy and pale.
Step 6: Using a small paring knife, remove a circular section from the centre of each cupcake, cutting down about 2 cm to create a small well. Fill each well with approximately 1 teaspoon of the chilled pecan filling.
Step 7: Spread salted maple cinnamon frosting over each filled cupcake. Slice the base off each cake core to create flat-bottomed rounds. Melt chocolate chips to create an edible ‘glue.’ Attach a mini chocolate chip to the flat top of each core piece to mimic a pumpkin stem, then gently set these atop each frosted cupcake to garnish.

Delicious Pecan Pie Pumpkin Cupcakes Recipe - Pecan Pie Pumpkin Cupcakes - additional detail

Pro Tips for the Best Pecan Pie Pumpkin Cupcakes

Keep these in mind:

Ensure your ingredients are at room temperature before baking.
Don’t overmix the batter; it should be just combined for fluffy cupcakes.
For an extra touch, sprinkle crushed pecans on top of the frosting.
These cupcakes can be made a day in advance to save time on the day of your event.

Best Ways to Serve Pecan Pie Pumpkin Cupcakes

Serve these delightful cupcakes at any gathering, especially during the fall season. Pair them with a warm cup of coffee or tea for a cozy afternoon treat. For a fun twist, consider creating Mini Pecan Pumpkin Cupcakes for kids’ parties or gatherings. They’re perfect for a festive dessert table or as part of a potluck!

How to Store and Reheat Pecan Pie Pumpkin Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. You can also refrigerate them for about a week. To reheat, simply pop them in the microwave for a few seconds before serving, enhancing the flavors of the pecan filling and frosting.

Frequently Asked Questions About Pecan Pie Pumpkin Cupcakes

What’s the secret to perfect Pecan Pie Pumpkin Cupcakes?

The secret lies in using fresh ingredients and not overmixing the batter. This ensures a light and fluffy texture that complements the rich pecan filling and frosting.

Can I make Pecan Pie Pumpkin Cupcakes ahead of time?

Absolutely! These cupcakes can be made a day in advance. Just store them properly to maintain freshness, and frost them right before serving for the best taste.

How do I avoid common mistakes with Pecan Pie Pumpkin Cupcakes?

To avoid mistakes, ensure your baking powder and soda are fresh. Additionally, check that all your ingredients are at room temperature before you start mixing to promote even baking.

Variations of Pecan Pie Pumpkin Cupcakes You Can Try

Get creative with these variations:

Make Pecan Pie Pumpkin Muffins by omitting the frosting and adding more pecans for a heartier treat.
Try Pecan Pie flavored Pumpkin Cupcakes by adding chocolate chips to the batter.
For a unique twist, create Pumpkin cupcakes with pecan crunch by topping them with a pecan crumble.

For more delicious recipes, check out our recipe collection. If you’re interested in other dessert ideas, you might enjoy gingerbread ice cream or stuffed crust pepperoni pizza. Don’t forget to visit our about page to learn more about our culinary journey!

Delicious Pecan Pie Pumpkin Cupcakes Recipe

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Author: zaha man
Total Time: 50 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Delicious Pecan Pie Pumpkin Cupcakes combining the flavors of pecan pie and pumpkin in a delightful treat topped with salted maple cinnamon frosting.

Ingredients

Scale

110g packed dark brown sugar
30ml light or heavy cream
1 large egg
0.5 teaspoon pure vanilla extract
0.125 teaspoon salt
85g coarsely chopped pecans
15ml golden corn syrup
175ml pure pumpkin puree
100g granulated sugar
55g packed dark brown sugar
2 large eggs, room temperature
80ml vegetable oil
5ml pure vanilla extract
142g all-purpose flour
0.75 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 teaspoon pumpkin pie spice
80ml whole milk
113g salted butter, softened
30ml maple syrup
5ml pure vanilla extract
160g powdered sugar
0.25 teaspoon ground cinnamon
30ml cream
Mini chocolate chips, for stems
Chocolate chips, for melting

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Instructions

Combine dark brown sugar, cream, egg, vanilla extract, salt, and pecans in a small saucepan. Cook over medium heat, stirring continuously, until the mixture begins to bubble and thickens, about 5 minutes. Remove from heat, transfer to a clean bowl, and cool completely. Refrigerate until well chilled, then stir in corn syrup.
Set oven to 175°C. Line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk pumpkin puree, granulated sugar, dark brown sugar, eggs, vegetable oil, and vanilla until smooth. Sprinkle in baking powder, baking soda, pumpkin pie spice, and salt. Add flour and mix gently until partially incorporated, then add milk and whisk until smooth.
Divide batter evenly among the prepared liners. Bake for 16–20 minutes, until the surface is firm to touch and a skewer inserted into the centre emerges clean. Let cupcakes cool completely on a wire rack.
In a large bowl, beat softened salted butter with maple syrup using an electric hand mixer until light and creamy. Add one-third of the powdered sugar and beat smooth; repeat with the second third. Add vanilla extract, cinnamon, and half the cream; continue to beat until light and fluffy. Incorporate remaining cream and the last third of the powdered sugar, whipping until the frosting is ultra-fluffy and pale.
Using a small paring knife, remove a circular section from the centre of each cupcake, cutting down about 2 cm to create a small well. Fill each well with approximately 1 teaspoon of the chilled pecan filling.
Spread salted maple cinnamon frosting over each filled cupcake. Slice the base off each cake core to create flat-bottomed rounds. Melt chocolate chips to create an edible ‘glue.’ Attach a mini chocolate chip to the flat top of each core piece to mimic a pumpkin stem, then gently set these atop each frosted cupcake to garnish.