Irresistible Pecan Pie Pumpkin Cupcakes
Delicious cupcakes that blend the rich flavors of pumpkin and the nutty crunch of pecans, reminiscent of pecan pie.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
- Beat in the eggs and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow your cupcakes to cool before serving.
Notes
For extra flavor, consider toasting the pecans before adding them to the batter. These cupcakes can also be served with whipped cream or caramel sauce.
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg