Pecan Pie Pumpkin Cupcakes

Pecan Pie Pumpkin Cupcakes filled with Pecan Pie Filling and topped with Cream Cheese Frosting - www.yummycrumble.comLuscious moist pumpkin cupcakes stuffed with pecan pie filling and topped with cream cheese frosting.  It’s the ultimate triple threat.  Let these Pecan Pie Pumpkin Cupcakes kick off the holiday season!

The holidays have officially started at our house.  Halloween decorations are up already (Oliver calls it his spooky house), I’m baking with nothing but Fall flavors and listening to Ella Fitzgerald’s Swinging Christmas.  Yes, I start Christmas music before Halloween.  Call me crazy, but I don’t think I will ever tire of it!  The rain has been coming in more lately, and thank God,  it’s also bringing cooler weather with it. Cooler weather = dipping a few degrees down in temperature.  Hey, I’ll take whatever I can get!

Pecan Pie Pumpkin Cupcakes filled with Pecan Pie Filling and topped with Cream Cheese Frosting - www.yummycrumble.comOne of my all time favorite desserts during this time of year is definitely crunchy, gooey, nutty pecan pie.  Specifically chocolate chip pecan pie.  It’s my downfall when I’m watching my muffin top.  The muffin top usually ends up turning into a bundt top, but let’s not get into that.  Enough about me.  Let’s get to these Pecan Pie Pumpkin Cupcakes!  I took my favorite pumpkin cupcake recipe and after baking, filled them with an easy pecan pie filling.  I just baked the pie without the crust.  After all, we just need the good stuff.

pecan pie pumpkin cupcakes with pecan pie filling and cream cheese frosting

 Then I used my favorite super easy cream cheese frosting.  Sprinkled with cinnamon and bits of the crunchy top of the pecan pie, these were a hit with everyone.  Don’t let them fool you.  They look simple but the flavors are out of this world.  It’s like Christmas in your mouth.  The good parts of Christmas.  Not the annoying relatives and clean up time after morning presents.  Last week I made Chocolate Pecan Pie Pumpkin Blondie Bars.  Those were definitely like Christmas in your mouth.

Pecan Pie Pumpkin Cupcakes
Prep time
Cook time
Total time
Serves: 24 cupcakes
Pumpkin Cupcakes
  • 2 Cups granulated sugar
  • 1 Cup brown sugar
  • 1 Cup vegetable oil
  • 3 Eggs
  • 1 15oz can of pumpkin puree
  • 2 tsp vanilla extract
  • 3 cups unbleached all purpose flour
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
Pecan Pie Filling
  • 1 cup Light Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons melted butter
  • 1 teaspoon Pure Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
Cream Cheese Frosting
  • 1 8oz package of softened (full fat) cream cheese
  • ¼ cup softened butter
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
Pumpkin Cupcakes
  1. Preheat oven to 350 F and line your cupcake pans.
  2. In a separate bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
  3. Beat the sugars and oil until fluffy.
  4. Mix in eggs one at a time and then vanilla.
  5. Blend in pumpkin puree.
  6. Gradually add in dry ingredients and mix well.
  7. Fill the cupcake liners ⅔ full.
  8. Bake 20-23 minutes or until an inserted tooth pick comes out clean. Set aside to cool.
Pecan Pie Filling
  1. Preheat oven to 350 F
  2. Grease an 8 inch pie pan.
  3. Whisk together all ingredients except the nuts.
  4. Fold in nuts and pour into pie pan.
  5. Bake for about an hour or until the center of the pie springs back when lightly tapped.
Cream Cheese Frosting
  1. Beat the cream cheese, butter and vanilla until light and fluffy.
  2. Add in sugar one cup at a time and add a little cream if necessary.
  1. Cutting a hole out of the tops of each cupcakes fill with (cooled) pecan pie filling and top with cream cheese frosting. Sprinkle with cinnamon and bits of crunchy pecans from the pie.
  2. Stuff your face.

pecan pie pumpkin cupcakes with pecan pie filling and cream cheese frosting

pecan pie pumpkin cupcakes with pecan pie filling and cream cheese frosting

pecan pie pumpkin cupcakes with pecan pie filling and cream cheese frosting

More Holiday Desserts:

Marshmallow swirl pumpkin pie - www.yummycrumble.comMarshmallow Swirl Pumpkin Pie

Pumpkin Spice Latte Brownies with Pumpkin Buttercream Frosting - www.yummycrumble.comPumpkin Spice Latte Brownies

Chocolate Toffee Pumpkin Whoopie Pies with pumpkin buttercream frosting and chopped buttery english toffee - www.yummycrumble.comChocolate Toffee Pumpkin Whoopie Pies

Nutella Pumpkin Cupcakes with Pumpkin and nutella swirled buttercream frosting - www.yummycrumble.comNutella Pumpkin Cupcakes

cranberry bliss bar cupcakes - www.yummycrumble.comCranberry Bliss Bar Cupcakes

Sweet potato pie baklava with toasted marshmallow topping and sweet cinnamon honey syrup - www.yummycrumble.comSweet Potato Pie Baklava

Eggnog Crack Pie Bars - www.yummycrumble.comEggnog Crack Pie Bars

Peppermint Hot Cocoa Brownies - www.yummycrumble.comPeppermint Hot Cocoa Brownies

Biscoff Blondie BrowniesBiscoff Blondie Brownies


    • Kathleen Siegle says:

      Thanks Rachel! They were really fun to make. Although I ate half the filling before they got to the cupcakes 🙂

  1. CakePants says:

    Oh my. I need these beauties in my life, immediately! I love that these cupcakes have the flavors of pecan pie but without the fuss of having to roll out dough for a crust. Definitely pinning for future use!

  2. Jamie Phelps says:

    Love these! Just made them! Super easy. Substituted bleached flour (didnt have unbleached on hand) and they are still perfectly wonderful. Made the house smell amazing as well. Everyone at work better like these… otherwise my husband as a lot of cupcakes to eat. Makes about 2.5 dozen….

  3. Julia says:

    Hey can you help me please?
    I want to make these cupcakes because they look absolutely fantastic and who wouldnt want christmas in their mouths, but I’ve got a few questions
    Can I just mush a pumpkin in a blender instead of using the can of pumpkin puree because we don’t have that in Germany?
    When I cut the hole in the top of the cupcakes, do I just carve out the whole cupcake? Because in the picture it looks like the filling goes all the way to the bottom
    What do I do with all the cupcake stuff that I take out to fit the filling in?
    Thanks 🙂

    • Kathleen Siegle says:

      You could definitely put the roasted pumpkin flesh in the blender and puree that. I think roasted pumpkin that’s been pureed would probably taste even better than canned! When I cut the hole in the cupcakes I usually just hollow out the tops to about the middle. It doesn’t have to be perfect. I used a small sharp knife. Now with the left over cupcake that you cut out, you can either put that right back on top after you’ve filled the cupcake or….be like me and eat the bits! I hope they turn out! 🙂

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