Indulgences · Sweet Treats

Pumpkin Pie Cupcakes & Maple Pecan Frosting

Holiday season is officially in full effect! Not only are the holidays great for spending time with family, they’re also the best time to food. Inspired by a recipe from Yummy Crumble that I tweaked a bit, I whipped up these Pumpkin Pie Cupcakes that are fit to be the perfect ending to a Thanksgiving feast. The Maple Pecan Frosting is what really seals the deal for these cupcakes. If you’re still in need of a dessert recipe for the big day, then give these a try!

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Ingredients:

Cupcakes
– 3 cups all purpose flour
– 3 eggs
– 2 cups granulated sugar
– 1 cup brown sugar
– 1 cup vegetable oil
– 1 15 oz. can of pumpkin puree
– 1 cup almond milk
– 2 tsp. vanilla extract
– 1 tsp. cinnamon
– 1 tsp. nutmeg
– 1 tsp. allspice
– 1 tsp. pumpkin pie spice
– 1 tsp. baking soda
– 1/2 tsp. baking powder
– 1/2 tsp. kosher salt

Frosting
– 3 cups powdered sugar
– 1 cup butter, softened
– 3/4 cup finely chopped pecans
– 1/4 cup maple syrup

Prep time: 45 minutes — Cook time: 20 minutes

Directions:

1. Preheat oven to 350 degrees and line cupcake pan or spray with a nonstick spray.

2. In a medium sized bowl, whisk flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and salt.

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3. In a large bowl, beat granulated sugar, brown sugar, and oil together with a mixer until well mixed.

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4. Add eggs into the sugar mixture one at a time while continuing to beat until eggs have been completely blended into the mixture.

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5. Add vanilla and pumpkin puree to mixture and blend until well mixed.

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6. Slowly add in the dry ingredients into the wet mixture, while alternating between adding the milk. Stir until well combined.

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7. Pour the cupcake batter into the cupcake pan, filling each cup about 3/4 full. Bake for 20-25 minutes. Remove from oven and let completely cool.

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8. While cupcakes are cooling, begin to prepare the icing. In a large bowl, whip the softened butter until fluffy.

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9. Add 2 cups of powdered sugar and syrup to butter and beat well. Add the last cup of sugar and beat again. Add in 1/2 cup of chopped peans and beat again until all of the mixture is well combined.

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10. Pipe icing onto cooled cupcakes. Sprinkle remaining chopped pecans over cupcakes to garnish.

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Enjoy! Happy Thanksgiving!

XO,
G&G

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