Pumpkin Pecan Cupcakes {Recipe}

As promised, here is the delicious recipe I used last week for the cupcakes on my Halloween treats table.  I’ve made this recipe many times and it’s just such a nice way to welcome fall.  This recipe has a nice blend of spices, without being over powering.

Pumpkin Pecan Cupcakes

1 cup all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground allspice

1/4 tsp. nutmeg (freshly grated if possible)

1 cup canned pumpkin puree

1 cup sugar

1/2 cup vegetable oil

2 large eggs

1 tsp. pure vanilla extract

1/2 cup chopped pecans (optional, but really add a nice flavor and texture)


In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.

In another large bowl whisk pumpkin, sugar, oil, eggs and vanilla.

Add the flour mixture to the pumpkin mixture and stir until completely combined.

Stir in chopped pecans.

Scoop batter into cupcake pan, lined with paper liners.  Fill cups about 3/4 full.  This batter perfectly makes 12 standard sized cupcakes.

Bake in a preheated oven at 350 (F) degrees for 22-24 minutes.

Let the cupcakes cool in the pan on a wire rack for 5 minutes.  Then transfer cupcakes to the wire rack and let cool completely.

Frost with vanilla cream cheese frosting (recipe below).

Recipe source:  Adapted slightly from Cupcakes by Shelly Kaldunski.

Vanilla Cream Cheese Frosting

½ cup (1 stick/8 Tablespoons) butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 2 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.

Add vanilla extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)

Beat until fluffy, about 1 minute.

Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Recipe source: Similar recipes widly published, this version by Glory Albin.

Note- The frosting recipe as listed above will frost 22-24 cupcakes with a nice swirl.  If you are only making one batch of cupcakes (1 dozen, using the recipe listed above), feel free to cut the frosting recipe in half.

Photo above is from my Halloween treats table, using printable cupcake toppers from Tomkat Studio.


  1. I am going to try this recipe for sure! Without the pecans though, my husband does not like them. Thanks for the recipe! They look delicious!


  2. Yum! Thank you for sharing your wonderful recipes.


  3. These look so yummy Glory! I will have to make these for sure!! Thanks for sharing this with us!

  4. O M G YUM!!! Love the little candy on the top. Nice touch!

  5. They look yummy! Maybe I will try to get a little more domestic and start baking. Thanks for the inspiration.

  6. I am going to try this recipe as I love anything with Pumpkin. By the way this morning I tried the new pumpkin cream cheese muffins at Starbucks and it was heaven. Now I will patiently wait for the pumpkin bagels and shmear to arrive at Einstein's. Is it wrong to love fall due to all the yummy food?

  7. They look perfect! Your piping is great, and pumpkin and peacan is a really delicious combination. Happy [Early] Halloween

  8. YUM! I love just about anything made with pumpkin! I'm gonna have to try these!

  9. These look absolutely wonderful. Thanks for the recipe and such beautiful photos1

  10. I can't wait to try these…they look SO GOOD!!!!!

  11. This is defiantly a recipe to try. What brand of cupcake pan to you bake your cupcakes in? I love the look of the cupcakes and I can't seem to get the right kind of pan…

  12. I made them today…and Yumm-O!!!
    It was too warm in the house at first and my cream cheese icing was too soft, but remedied that with a trip to the fridge! This is the best pumpkin cupcake recipe I've tried- thank you!!!

  13. This comment has been removed by the author.

  14. HOLY WOW, these cupcakes are delicious! I made some last night. Half with pecans and half without since some of my family preferred it without nuts. The pecans add such a good flavor especially with the cream cheese frosting. If you plan on making these to kick off fall or for halloween they definitely won't disappoint.

    –It was also warm when I made the frosting so I left the milk out and beat the frosting till it was light and fluffy.. Ohhh sooo good!!

    Thank you for sharing this recipe Glory!

  15. Thanks for all the sweet comments! And I'm so glad to hear from those of you who have tried the recipe and enjoyed it!

    The Hrudowsky family- I have two different cupcake pans, one I don't remember where I bought it, and the other is Wilton brand. Most any cupcake pan should be a standard size, I'm not sure what problems you are having…

  16. I am going to use this for my fall cake special. I have another pumpkin pie spice cake that I use but was looking for something different. Thanks a bunch!

  17. This looks like exactly what I've been searching for! I've been wanting to make pumpkin cupcakes that included pecans!

  18. i just finished baking these off for my coworkers. instead of putting vanilla extract in the frosting, i used maple syrup (which gave it a nice twist). they look absolutely delish and i can't wait for the crew to taste them. thanks for the great recipe and for having a great blog. 🙂

  19. I'm going to try this recipe this week and I'm sure I will love them!
    Was wondering what you used to mix the ingredients for the cupcakes; just a whisk and spatula? Hope you could tell me! Thanks so much for posting the recipe!

  20. I made these last week and they were so moist and delicious! I didn't use pecans and my frosting wasn't thick enough to pipe on (even without adding any milk) but I just slathered it on and they were just as good, just not as cute. will definately make again. Thanks!

  21. I made these last night, and they are amazing!! So flavorful and the cream frosting was the best. Thanks for sharing!

  22. Okay, I made these again… for work this time. Cupcakes turned out the same. Frosting I used butter instead of margarine and it was much thicker this time, but I liked the flavor a little better with margarine. oh well, they were great either way.

  23. I aldready tried these and they turned out great!
    I also made a pie instead. It wasn't very tall but still delicious, so I was wondering if I should've doubled the ingredients, apart from using a smaller pan (that I don't have right now)to have it a bit taller?

    Thanks a lot! x

  24. Pingback: Glorious Treats » Spooky Pumpkin Cupcakes

  25. Pingback: Pumpkin Pecan Cupcakes

  26. What size is the can of pumpkin puree? 15 oz? 29 oz?

  27. Sorry, I must have missed the “1 cup” part when I read through it the first time. Thank you for pointing it out.

  28. Pingback: Glorious Treats » Pumpkin Cinnamon Streusel Muffins

  29. Pingback: 6 Pumpkin Cupcake Recipes from Our Favorite Bakers :: Cupcake Monday | The TomKat Studio

  30. I just made these today and they turned out perfectly. I loved how springy they were. They were delicious! Thank you for sharing the recipe!!

  31. These are totally awesome and tasty in addition to having a little more nutrition. I followed the recipes exactly (omitting cream in the icing as it would be too soft to pipe) and it will for sure be a repeat! Thanks for sharing with us.

  32. These cupcakes sound great and I would like to make them! What size can of pumpkin puree do you use the regular size or the larger size?

  33. Pingback: Glorious Treats » Pumpkin Cupcakes with Maple Cream Cheese Frosting

  34. These were a HUGE hit at our Halloween Block Party!! I should have made two batches of cupcakes…clearly the frosting is for 24 cupcakes and not 12. Will double up on the cupcakes next time or cut the frosting recipe in half. I’m thinking Thanksgiving is the next time I’ll make these. Thanks for sharing!

  35. Hi Gloria,

    I made these the other week for a halloween Party – My friends absolutely loved them and loads of them asked for the recipe – Guess you just got some new followers from Germany 🙂

    Your baking is truly inspiring, thank you for that.

    Lots love from Germany,

  36. Pingback: Pumpkin Pecan Cupcakes | Cupcake Ideas

  37. Hi there, the cupcake looks amazing hope you dont mind if i re-blog this.

  38. I was wondering if you’ve had success scaling this recipe up to make a few dozen?

    Also not a fan of oil recipes at all, would melted better work as a substitute?

  39. Pingback: Halloween Treats Table » Glorious Treats

  40. Pingback: 50 Fabulous Fall Dessert Recipes | Budget Earth

  41. Fantastic dessert! I made the recipe as written and they were a big hit! Perfect for fall… used the frosting listed in the recipe and decorated for Halloween. Used canycorns as decor and they looked fantastic!

  42. Pingback: Cupcakes & Popcakes for a Quinceañera ♥ | Bake'nLove

  43. Thank you for this recipe it’s delicious
    But now I would like to try and make it with brown sugar would that work?.
    Thank you..

  44. Hi, sorry, but “1 cup” is how much in grams? I dont live in America and dont understand this measurment. Thanks!

  45. I’ve been making these for years, and they are **ALWAYS** a crowd pleaser. I now need to make this in a giant cupcake mold for my godson’s birthday per request. Do you think the recipe would remain the same? Could I double the recipe to ensure I had enough? Does every ingredient double if that’s the case? Thanks!

  46. Can I use Cake flour?

    • I have only made the recipe as listed, but I imagine you could substitute cake flour. The general standard for replacing all purpose flour with cake flour would be to add 2 tablespoons cake flour per cup of all purpose flour listed in recipe. Happy baking!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.