Luscious 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!
One 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.
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.
- 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
- 1/2 tsp baking powder
- 1/2 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
- 1/4 cup softened butter
- 1 tsp vanilla extract
- 4 cups powdered sugar
- Preheat oven to 350 F and line your cupcake pans.
- In a separate bowl, whisk together flour, spices, baking soda, baking powder and salt. Set aside.
- Beat the sugars and oil until fluffy.
- Mix in eggs one at a time and then vanilla.
- Blend in pumpkin puree.
- Gradually add in dry ingredients and mix well.
- Fill the cupcake liners 2/3 full.
- Bake 20-23 minutes or until an inserted tooth pick comes out clean. Set aside to cool.
- Preheat oven to 350 F
- Grease an 8 inch pie pan.
- Whisk together all ingredients except the nuts.
- Fold in nuts and pour into pie pan.
- Bake for about an hour or until the center of the pie springs back when lightly tapped.
- Beat the cream cheese, butter and vanilla until light and fluffy.
- Add in sugar one cup at a time and add a little cream if necessary.
- 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.
- Stuff your face.
More Holiday Desserts:
Chocolate Toffee Pumpkin Whoopie Pies
These are just my dream cupcakes! I am totally obsessed with how delicious and perfect they are.. loving the pecan pie filling especially. Pinned!
Thank you so much Thalia!
Holy moly. These look HEAVENLY! Everything that’s awesome about fall baking, wrapped up into one beautiful cupcake. Drooling over that filling. Pinned!
Thanks Rachel! They were really fun to make. Although I ate half the filling before they got to the cupcakes 🙂
holy moly, these are AMAZING with a capital A! The filling….the filling….it is SUPURB. I am SO GLAD I found your blog! I love love loge cupcakes, it is one of the few things I bake. Pinning!!
Thank you Nagi! I love your blog too!
These cupcakes are gorgeous and full of so many good things! Pinned!
Thank you Julie!
The filling looks incredible! Pinned!
Thank you Manali! I hope you like them if you ever try the recipe 🙂
That pecan pie filling is perfection! The best surprise a cupcake could have!
Thank you Laura 🙂 I love filling cupcakes because you get a surprise, just like you said!
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!
Yes! Exactly 🙂 No crust made it super easy. Thanks for the comment! I hope you like them 🙂
Wow! These cupcakes are gorgeous. Love the pecan pie & pumpkin combo. I bet they taste delicious. I’ll have to make these soon 🙂
Thanks Courtney 🙂 I know September is apple season, but I couldnt help jumping right into pumpkin!
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….
Sorry, forgot to add our website 🙂
Im so glad you like them! Also thanks for sharing the recipe on your web page!
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 🙂
Julia,
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! 🙂
great, thank you 🙂
will definitely try them this week 🙂
I am so looking forward to making these! Excitement is running through my veins! Thanks for sharing this recipe:)
Thank you Leslie! I hope you enjoy them!