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Pumpkin spice cupcakes


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Member since 2015

Serves 18 mini cupcakes | Prep Time 15 minutes | Cook Time 30 minutes

Ingredients

Pumpkin spice cupcakes with pecans
Servings: 18 small cupcakes or 9 large cupcakes


1 cup all-purpose unbleached flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup whole milk
1 cup pumpkin puree
1/2 vegetable oil
2 large eggs
3/4 cup white sugar
1/4 cup dark brown sugar
1/4 cup hot water
1 teaspoon cinnamon powder
1/2 teaspoon vanilla extract
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup ground pecans
For caramel glaze:
1/4 cup sugar
2 table spoons dark corn syrup
2 table spoon unsalted butter
1/4 cup water
1/4 teaspoon salt
1/2 cup toasted pecans (coarsely chopped)


1. Mix together dark brown sugar with water and set aside.


2. In a bowl, sift together all the dry ingredients. In another bowl, whisk together eggs, milk, oil. Add pumpkin puree, brown sugar mixture and stir. Stir in vanilla extract.


3. Add dry ingredients gradually into the wet stirring and mixing the batter slowly until no lumps remain.


4. Preheat the oven to 375 degrees F. Line three muffin tins with mini foil cupcake liners and grease each liner with oil or spray with cooking spray. Pour approximately two table spoons of batter for each cupcake. Bake in the oven for 20-25 minutes until toothpick inserted in the cupcake comes out dry. Cool slightly in muffin tins, then gently invert each cupcake onto a cooling rack.


5. For caramel glaze: toast pecans and grind in food processor. Put the rest of ingredients in a small pot and heat over medium high heat. Bring to boil, turn down the heat and cook for about 5 minutes until thickened. Stir in nuts and cool slightly. Brush caramel over each cupcake and top with toasted nuts.


Pairs Well With


Notes

This recipe calls for all the flavors of holiday season featuring pumpkin in a delicious twist. Like a traditional pumpkin pie it is special because it reminds me of the upcoming holidays.

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