Spiced Pumpkin Cupcakes

These spiced pumpkin cupcakes will quickly become your new favorite fall dessert. Cream cheese frosting and chopped pecans on top, these will disappear fast!

Pumpkin cupcakes topped with pecans.
Photo by Stephanie K.
Pumpkin cupcakes topped with pecans.
Pumpkin cupcakes topped with pecans.

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

24

cupcakes

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

24

servings

Ingredients

  • 1/2

    cup finely chopped pecans

  • 3

    tablespoons sugar

  • 1

    box yellow cake mix

  • 1

    cup pumpkin (not pumpkin pie mix)

  • 1/2

    cup water

  • 13

    cup vegetable oil

  • 4

    eggs

  • 1 1/2

    teaspoons pumpkin pie spice

  • 1

    container cream cheese frosting

Directions

Heat oven to 350°F or 325°F for dark or nonstick pans. Place paper baking cups in pan. In heavy 8 inch nonstick skillet, cook pecans and 2 tablspoons of sugar over low heat for about 8 mins, stirring constantly until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon of sugar; toss. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed for 30 seconds. Beat on medium speed 2 mins, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full) Bake 20 to 25 mins or until toothpick inserted center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 mins. Frost cupcakes with frosting. Sprinkle edge of frosted cupcake with pecans.

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