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As the leaves begin to turn and the air fills with the crisp scent of autumn, many home bakers start to crave the classic flavors associated with the season. Pumpkin and pecan pies reign supreme during the fall months, each offering a unique taste experience that has become a staple at holiday gatherings and family dinners. But what if you could enjoy the essence of both beloved desserts in a single, delightful treat? Enter Pumpkin Pecan Pie Cupcakes — a creative twist that encapsulates the warm spices and rich flavors of traditional pies while presenting them in a fun, portable cupcake form.

Pumpkin Pecan Pie Cupcakes

Embrace the flavors of fall with Pumpkin Pecan Pie Cupcakes, a delightful dessert that merges two autumn classics into a fun and portable treat. Featuring a moist, spiced pumpkin cupcake filled with rich pecan pie goodness and topped with creamy cream cheese frosting, these cupcakes are perfect for any occasion. Whether you're hosting Thanksgiving or enjoying a cozy night in, these delicious cupcakes will impress and satisfy every dessert lover. Dive into the season's best flavors!
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Ingredients
  

For the Cupcakes:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 cup vegetable oil

3/4 cup brown sugar, packed

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

For the Pecan Pie Filling:

1/2 cup light corn syrup

1/4 cup brown sugar, packed

1 large egg

1 tablespoon unsalted butter, melted

1 teaspoon vanilla extract

1 cup pecans, roughly chopped

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Chopped pecans for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.

    Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, mix the vegetable oil and brown sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

      Prepare the Pecan Pie Filling: In a separate bowl, whisk together the corn syrup, brown sugar, egg, melted butter, and vanilla until smooth. Fold in the chopped pecans.

        Fill the Cupcake Liners: Fill each cupcake liner about halfway with the pumpkin cupcake batter. Dollop 1-2 teaspoons of the pecan pie filling on top of the batter in each liner. Use a toothpick to lightly swirl the two mixtures together if desired.

          Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

            Make the Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, mixing well. Stir in the vanilla extract and salt until well combined and fluffy.

              Frost the Cupcakes: Once the cupcakes have cooled completely, frost each one generously with the cream cheese frosting. Sprinkle chopped pecans on top for garnish if desired.

                Serve and Enjoy: Enjoy your delicious Pumpkin Pecan Pie Cupcakes as a delightful twist on classic fall flavors!

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 cupcakes