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Pumpkin Pecan Cupcakes with Cream Cheese Frosting

Course: Cupcakes, Dessert, Holiday Recipe
Cuisine: American
Author: Terri


Pumpkin Pecan Cupcakes

  • 3 cups all-purpose flour, unsifted
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 4 eggs
  • 2 cups sugar
  • 1 cup oil, I use Canola oil
  • 1 15 oz can Pumpkin, I use Libby’s® 100% pure pumpkin
  • cup chopped pecans

Cream Cheese Frosting

  • 8 oz cream cheese
  • ¼ stick of butter
  • 1 tsp vanilla
  • 4 cups powdered sugar
  • ½ tsp pumpkin pie spice


  • Preheat oven to 325°
  • In a medium size bowl, whisk flour, baking powder, cinnamon, salt together and set aside.
  • In a large mixing bowl, beat eggs, on low speed, until they are mixed well with a foamy appearance.
  • Gradually add sugar and beat for one minute.
  • Add oil and mix until combined.
  • Next, add dry ingredients to wet ingredients, alternating with pumpkin mix, ending with dry ingredients. Mix on low speed until smooth.
  • Stir in pecans.
  • Spoon into lined cupcake tin and bake for 22 minutes or until tooth pick inserted comes out clean.

For the Cream Cheese Frosting

  • Beat on medium speed, cream cheese, butter and vanilla in a large mixing bowl.
  • Slowly add the powdered sugar and beat on low speed until well blended.
  • Add pumpkin pie spice and mix until well combined.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg