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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


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

For the Cream Cheese Frosting

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