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pumpkin cupcakes and candied pecans

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Los Angeles had thunderstorms this weekend! It was awesome and totally put me into the fall spirit : ) It felt so crisp and cloudy outside, I lit my pumpkin spice candle and enjoyed baking a delicious fall treat. These cupcakes turned out AMAZING… very moist, dense and just the perfect amount of sweetness. The frosting is a light maple cream cheese with a candied maple pecan on top. Have you ever made candied pecans or walnuts? It’s actually really easy and they’re addicting too. Once you pop you can’t stop 😉 Read below for the pumpkin cupcake recipe and I highly urge you to make these this fall, they’re the perfect treat for Halloween or a Thanksgiving dinner.

 

Pumpkin Cupcakes 
Cupcake Ingredients: (recipe makes 12-15 cupcakes) 
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1 cup canned pumpkin puree (like Libby’s)
1/2 cup sugar
1/2 cup dark brown sugar
1/4 stick butter, softened
1/3 cup vegetable oil

 

Directions: 
Preheat the oven to 350 degrees. In a medium bowl combine flour, salt, baking powder and cinnamon. In a mixer bowl, whisk together eggs, pumpkin, sugars, butter and oil. Remove the whisk attachment and place the paddle attachment on. Spoon in the flour while the mixer is on low. Scrape down the sides and continue to mix for a few seconds. Bake for 10-15 minutes, check on them after 10 and if they need more time, add a few more minutes.

 

Maple Cream Cheese Frosting
1 – 8 ounce package of cream cheese
1 stick salted butter, softened
1 teaspoon vanilla
3 tablespoons light maple syrup
2 cups powered sugar

 

Directions: 
Cream together the butter and cream cheese. Add the vanilla and maple syrup. Then add the powdered sugar and mix until combined.

 

Candied Peacans
Preheat the oven to 350 degrees. In a bowl, coat the pecans in maple syrup.
Place tinfoil over a pan and spread the pecans out evenly. Bake for about 15 minutes.
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11 responses to pumpkin cupcakes and candied pecans

  1. September 12, 2011

    yum!

  2. September 12, 2011

    mmmm! My son eats pumpkin muffins every morning. Don’t worry, they are tiny little ones! 🙂 But I might have to try the icing and pecans on top for a special treat. Sounds delicious!

  3. September 12, 2011

    Oh how utterly decadent, yum!!

    xoxo
    Karena

    Art by Karena

    I have a fabulous Giveaway from Interieurs I hope you will come and join!

  4. September 12, 2011

    So good, Eden. So moist! So Fall. Thank you! I am happy I got to try it.

  5. September 13, 2011

    oh yum!! I am so excited for Halloween 🙂 We should have a pumpkin carving contest hahaha

  6. September 13, 2011

    Freaking delicious looking. I eat so much pumpkin stuff in the fall that I am suprised I don’t turn orange…between that and butternut squash…I should look like an oompa loompa

  7. September 14, 2011

    Drool….I can’t wait until pumpkins come into season!

    Maria xx
    http://www.cheekypinktulip.blogspot.com

  8. September 14, 2011

    This couldn’t look yummier! Thanks for sharing.

  9. SRK
    September 23, 2011

    hi, these look and sounds delish!! can you tell me how many cupcakes does this recipe make??

    thanks! Sara

  10. […] Find the recipe at :  sugarandcharm.com […]

  11. […] Topped with maple cream cheese frosting, these cupcakes are sure to be eaten in no time. Visit Sugar and Charm for the full […]

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