Description
Delicious pumpkin cupcakes topped with creamy maple pecan frosting, perfect for fall celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a muffin tin with cupcake liners or grease it.
- Mix dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine wet ingredients in a large bowl: sugars and vegetable oil until fluffy. Add pumpkin, eggs, and vanilla, and mix well.
- Combine the dry ingredients with the wet mixture, folding gently until just combined.
- Fill muffin tin liners about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
- Make the frosting by beating butter and powdered sugar until fluffy, then add maple syrup.
- Frost cooled cupcakes with maple pecan frosting and garnish with pecans.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cupcakes, fall dessert, maple pecan frosting, autumn recipes