Pumpkin Cupcakes With Browned Butter Cream Cheese Frosting And Sugared Pecans

If these look familiar to you, then congratulations. You are one of my oldest followers. I made almost this exact same recipe way back in 2011 except they were sweet potato cupcakes back then. You know I promised I was going to be annoying and give you nothing but pumpkin recipes for two months though, so here you go.

You can rest assured that this recipe is tried and true and that I'm not kidding when I say they're the most moist and delicious pumpkin cupcakes in all the land, because it's based one of my all-time most popular recipes: Grandma's Banana Bread Muffins. I've used this recipe for zucchini bread and carrot cake too. It's pretty much the most versatile and foolproof recipe I know of.

One more cool thing about this recipe and then I'll shut up and let you start baking. It's really easy to make gluten free. I make this recipe gluten free all the time and it always turns out fab. You can check out the gluten free version on Yammie's Glutenfreedom.

    • Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans
    • Makes a dozen
    • (Gluten free version HERE)
    • Cupcake Ingredients:
    • 1 cup pumpkin puree
      2 eggs
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla
      1 cup sugar
      1 cup all-purpose flour
      1/2 teaspoon salt
      3/4 teaspoon baking soda
      1/2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ginger
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cloves
    • Frosting Ingredients:
    • 1 cup (2 sticks) butter
    • 8 oz. cream cheese
    • 1 teaspoon vanilla
    • 1/2 teaspoon cinnamon
    • 2 cups powdered sugar
    • Sugared Pecan Ingredients:
    • 2/3 cup pecans
    • 1 tablespoon butter
    • 1/4 cup brown sugar
    • Cupcake Instructions:
    • Preheat panggangan to 375ºF. Combine the pumpkin, eggs, oil, vanilla, and sugar. Stir together the remaining ingredients and add to the pumpkin mixture, mixing just until blended. Bake in a muffin tin for about 20 minutes or until a toothpick comes out clean.
    • Frosting Instructions:
    • Cook the butter in a pan on the stove until browned. Add the cream cheese, vanilla, cinnamon, and powdered sugar and mix until smooth. Chill the frosting until it's pretty cool and then beat until fluffy.
    • Pecan Instructions:
    • Combine the pecans, sugar, and butter in a pan on the stove. Cook on medium heat, stirring occasionally, until the sugar is all melted. Cool on a piece of greased parchment paper.

Related Post
0 out of 5

Recent Posts

Creamy Chicken and Corn Chowder Soup

Creȧmy Chicken ȧnd Corn Chowder Soup Ȧ delicious ȧnd heȧrty soup which will fill you up on ȧ cold dȧy.… Read More

January 23, 2019

Easy French Onion Soup Recipe

Eȧsy French Onion Soup Recipe Recipe Video Ȧbove. Soul wȧrming ȧnd perfect for colder weȧther, this Eȧsy French Onion Soup… Read More

January 23, 2019

Taco Soup

Tȧco Soup Prep Time: 15 mins Cook Time: 40 mins Totȧl Time: 55 mins Ingredients 1 pound Ground beef 15… Read More

January 23, 2019



January 22, 2019

Chicken Breast Stuffed with Pepperjack Cheese & Spinach

Chicken Breȧst Stuffed with Pepperjȧck Cheese & Spinȧch Impress your friends ȧnd fȧmily with this Chicken Breȧst Stuffed with Pepperjȧck… Read More

January 22, 2019

15 Minute Healthy Roasted Chicken and Veggies

15 Minute Heȧlthy Roȧsted Chicken ȧnd Veggies Heȧlthy chicken breȧst pieces ȧnd vegetȧbles coȧted with Itȧliȧn seȧsoning, olive oil ȧnd… Read More

January 21, 2019


This website uses cookies.