Pecan Pie Pumpkin Cupcakes

Get ready for the ultimate Fall cupcakes! I’ve merged pumpkin cake with pecan pie and a salted maple frosting for an explosion of cozy flavors! These pumpkin cupcakes are fluffy, moist, and bursting with a rich pecan pie filling and a cinnamon-spiced maple buttercream. They’re sure to be a hit!

Pecan Pie Pumpkin Cupcakes

Pecan Pie Pumpkin Cupcakes


  • Pecan pie filling:
  • ½ cup packed dark brown sugar (110g)
  • 2 tablespoons cream (30ml)
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • ⅔ cup coarsely chopped pecans (85g)
  • 1 tablespoon golden corn syrup (15ml)
  • Pumpkin cupcake batter:
  • ¾ cup pure pumpkin puree (175ml)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed dark brown sugar (55g)
  • 2 large eggs at room temperature
  • ⅓ cup vegetable oil (80ml)
  • 1 teaspoon pure vanilla extract (5ml)
  • 1 cup all-purpose flour (142g)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ⅓ cup whole milk (80ml)
  • Salted maple cinnamon frosting:
  • ½ cup softened salted butter
  • 2 tablespoons maple syrup (30ml)
  • 1 teaspoon pure vanilla extract (5ml)
  • 1 ⅓ cups powdered sugar (160g)
  • ¼ teaspoon cinnamon
  • 2 tablespoons cream (30ml)


Make the pecan pie filling. Mix all the ingredients except corn syrup in a saucepan over medium heat until it just starts to bubble and thicken (around 5 minutes). Remove from heat, transfer to a bowl, cool completely, and refrigerate. Once chilled, stir in the corn syrup.

Preheat your oven to 350 degrees F and line a standard 12-cup muffin pan with paper liners.

For the cupcakes, mix pumpkin puree, both sugars, eggs, oil, and vanilla until smooth. Whisk in baking powder, baking soda, pumpkin pie spice, and salt. Add flour and mix gently. Before fully mixed, add milk and whisk until smooth. Divide the batter among cupcake papers and bake for 16-20 minutes until firm and a skewer comes out clean. Let them cool completely.

For the frosting, beat maple syrup and soft salted butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Add vanilla, cinnamon, and 1 tablespoon of cream, beating until fluffy. Add the remaining cream, beat until very fluffy and pale.

Use a paring knife to create a well in each cupcake. Fill each well with pecan filling, then frost the cupcakes.

Create the pumpkin decoration: Trim a cone-shaped piece off the cupcake's center, creating a flat bottom. Make "glue" by melting chocolate chips, then attach a mini chocolate chip as the stem on top of the cake piece. Place it gently on the frosting. Ta-da! Enjoy!

Leave a comment

Skip to Recipe