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The popularity of pumpkin and pecan flavors during the fall season is undeniable. From pumpkin spice lattes to pecan pies, these ingredients have become synonymous with the season, often evoking cherished memories of family gatherings and festive celebrations. Historically, pumpkin has been a staple in American kitchens, especially during the harvest season, where it was often preserved for winter months. Pecan pie, on the other hand, has deep roots in Southern cuisine, often gracing tables during holidays like Thanksgiving and Christmas.

Pumpkin Pecan Pie Cupcakes

Embrace the flavors of fall with Pumpkin Pecan Pie Cupcakes, a delightful treat that perfectly blends the warmth of pumpkin pie and the crunch of pecans. These moist and fluffy cupcakes are not only a taste sensation but also a stunning addition to your autumn gatherings. Easy to prepare, they make a memorable dessert for any occasion, from Thanksgiving to cozy nights at home. Discover the joy of baking and savor the rich, comforting flavors of the season with each delicious bite.
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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 to room temperature

1/4 cup unsalted butter, softened to room temperature

2 cups powdered sugar, sifted

1 teaspoon vanilla extract

A pinch of salt

Chopped pecans for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a standard muffin tin by lining it with cupcake liners.

    Make the Cupcake Batter: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. In a large mixing bowl, combine the vegetable oil and packed brown sugar, mixing until thoroughly blended. Add the eggs one at a time, ensuring to beat well after each addition. Mix in the pumpkin puree and vanilla extract. Gradually fold the dry ingredient mixture into the wet ingredients until just combined; do not overmix.

      Prepare the Pecan Pie Filling: In a separate bowl, whisk together the light corn syrup, packed brown sugar, egg, melted butter, and vanilla extract until the mixture is smooth. Gently fold in the chopped pecans until evenly distributed.

        Fill the Cupcake Liners: Pour the pumpkin batter into each cupcake liner, filling them about halfway. Then, spoon 1-2 teaspoons of the pecan pie filling on top of the batter in each liner. If you wish, use a toothpick to lightly swirl the two mixtures together for a marbled effect.

          Bake the Cupcakes: Place the filled muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them 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 using an electric mixer until the mixture is smooth and creamy. Gradually incorporate the sifted powdered sugar, mixing until fully combined. Add the vanilla extract and a pinch of salt, continuing to beat until the frosting is fluffy.

              Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each one with the cream cheese frosting using a spatula or piping bag. If desired, sprinkle chopped pecans on top for an extra touch of flavor and crunch.

                Serve and Enjoy: Indulge in your delightful Pumpkin Pecan Pie Cupcakes, savoring the delicious blend of classic fall flavors!

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