• Cooking Time: 22 minutes
  • Servings: 12
  • Preparation Time: 15 minutes


Sweet and savory!


  • For the Cupcakes:
  • 1 cup of all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground allspice
  • pinch of freshly grated nutmeg
  • 1 cup of pumpkin puree
  • 1 cup of sugar
  • 1/2 cup of vegetable oil
  • 2 large eggs at room temperature
  • 1 cup of toasted pecans, coarsely chopped
  • For the Frosting:
  • 2 (8oz) blocks of cream cheese at room temperature
  • 1 stick of butter at room temperature
  • 1/4 cup of maple syrup
  • 2 teaspoons of maple extract
  • 1 1/2 cups of confectioners sugar


  • For the Cupcakes:
  • Preheat your oven to 350°F.
  • Line your standard muffin pan with some pretty cupcake papers.
  • In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg and set aside.
  • Next comes the wet ingredients.
  • In another large bowl, whisk together the pumpkin puree, sugar, oil, and eggs.
  • Then add the flour mixture to the wet ingredients and whisk to combine completely.
  • Last, stir in the chopped pecans.
  • I used an ice cream scoop to divide the batter evenly among the muffin cups and to assure the cupcakes would be the same size.
  • Fill the tins about three-fourths full.
  • Bake for about 22-24 minutes, or until a toothpick inserted into the center comes out clean.
  • Transfer the cupcakes to a wire rack and let them cool completely before icing.
  • For the Frosting:
  • In the bowl of your electric mixer beat the cream cheese, butter and maple extract together on medium high speed until light and fluffy.
  • Add the maple syrup and beat until incorporated.
  • Gradually add the sugar, mixing until combined, scraping down the bowl as needed.
  • Use right away.
  • If the consistency seems too soft, you may chill this in the refrigerator for about 15 minutes.

Categories: Cupcakes 

Website Credit: http://www.frommysweetheart.com/pumpkin-pecan-cupcakes-with-maple-cream-cheese-icing/

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