Thursday, October 2, 2014

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 oven 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. 

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  1. These look awesome! I wouldn't be able to control myself around these. I might have to eat all the pecans! Great combination.

  2. Sorry I'm confused abou the frosting instructions. The first thing a says melt butter and then add creAm cheese, powered sugar, vanilla and cinnamon... I surely don't add that to the butter... But do I use an entire cup of melted brown butter for the pecans??? Help!

  3. I presume you do add the cream cheese to the meled butter as it is a browned butter cream cheese frosting....

  4. No. You use 3/4 cup pecans, 1 tablespoon butter and 1/4 cup brown sugar. The writing is all bunched together, however, it is specific and makes sense if you read it carefully.

  5. Can these be stored at room temperature? I’ve noticed if you refrigerate, the icing is very hard.