Pumpkin Pecan Pie Cupcakes

By cecelia26_

Ingredients

• Crust:
• 2 cups old-fashioned oats, processed into flour
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1/8 teaspoon kosher salt
• 1/4 cup white sugar
• Cake:
• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/8 teaspoon salt
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1/2 cup canola oil, softened
• 3/4 cup buttermilk
• 1 cup pumpkin puree
• Filling:
• 1/2 cup packed brown sugar
• 2 tablespoons cornstarch
• 3/4 cup corn syrup
• 1/4 cup butter, melted
• 1/8 teaspoon kosher salt
• 1 tablespoon whiskey
• 1 teaspoon vanilla
• 1 cup chopped pecans
• Whipped Buttercream Frosting:
• 4 cups powdered sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 1-2 tablespoons whipping cream

Preparation

Step 1

1.Preheat oven to 350.
2.In a food processor, combine the oats, salt, sugar, and butter. Pulse until the butter is broken up into pea-sized pieces. Pour the mixture into a bowl, and stir in the water until it forms a loose dough.
3.Line a muffin tin with liners, and then press down 3/4 tablespoon of dough in each liner. Poke the crust with a fork, and then bake for 9-10 minutes, until the corners of the dough are brown.
4.In a medium-sized bowl, sift together the flours, spices, salt, baking soda, and baking powder. Set aside.
5.In a large bowl, beat the eggs for 10 seconds. Add the sugars and beat for another 10-20 seconds. Add the oil, pumpkin, vanilla, and buttermilk, then mix well.
6.Gradually add the dry ingredients, mixing well after each addition.
7.Bake for 15-18 minutes or until toothpick inserted in center of cupcake comes out clean. Let cool completely.
8.While the cupcakes bake and cool, prepare the filling. Combine the brown sugar, cornstarch, corn syrup, melted butter, salt, and whiskey in a sauce pan over medium heat. Stir occasionally until it comes to a light boil, then stir constantly for three minutes. Remove from the heat and stir in the vanilla and pecans. Allow to cool.
9.For the frosting, With an electric mixer on low speed, mix together the butter and sugar until combined, and then whip it on medium for about 3 minutes. Add the vanilla and 1 tablespoon of whipping cream, and continue to beat on medium speed for another minute. It should be nice and fluffy. Add more cream if necessary for spreading consistency.
10.Assembly time! Use a small knife, angled at about 45-degrees, to cut a circle in the top of each cupcake. You want a fairly deep hole, so insert it about one-inch when you start cutting. When the circle is complete, you’ll be left with a cone-shaped cutout. Slice the tip off of the cone so you are left with a disc.
11.Fill each cupcake crevice with the cooled pecan mixture, pop the disc on top, and pipe on the frosting.