Pumpkin Pie Cupcakes with Candied Pecan Streusel & Spiced Buttercream

Pumpkin cupcake with a streusel topping made of candied pecans & graham cracker crumbs and cinnamon spiced buttercream frosting. What's not to love!?

These moist pumpkin cupcakes are perfect for Fall.
Photo by Cecelia H.
These moist pumpkin cupcakes are perfect for Fall.
These moist pumpkin cupcakes are perfect for Fall.

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

24

cupcakes

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

24

servings

Ingredients

  • CANDIED PECAN GRAHAM CRACKER TOPPING & SPICED BUTTERCREAM:

  • 1/4

    cup brown sugar

  • 1/4

    cup graham cracker crumbs

  • 1/4

    cup flour

  • 1/2

    teaspoon cinnamon

  • 1/4

    teaspoon nutmeg

  • 4

    tablespoons butter, softened

  • 3/4

    cup candied pecans, chopped (purchased or recipe below)

  • PUMPKIN PIE CUPCAKE BATTER:

  • 1

    box white cake mix (I used Duncan Hines)

  • 1

    teaspoon cinnamon

  • 1/4

    teaspoon nutmeg

  • 1/4

    teaspoon cloves

  • 1/4

    teaspoon ginger

  • 1

    cup pumpkin

  • 1/2

    cup water

  • 1/3

    cup oil

  • 4

    eggs

  • CINNAMON SPICED BUTTERCREAM FROSTING:

  • 5

    cups powdered sugar

  • 1/2

    teaspoon cinnamon

  • 1/4

    teaspoon nutmeg

  • 1

    teaspoon vanilla

  • 3

    tablespoons whole milk or cream

  • 1

    tablespoon honey

  • CANDIED PECANS:

  • 1

    large egg white

  • 1/2

    cup sugar

  • 1/2

    teaspoon nutmeg

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon salt

  • 4

    cups pecan halves

Directions

CANDIED PECAN GRAHAM CRACKER TOPPING: Combine brown sugar, graham cracker crumbs, flour, cinnamon, and nutmeg. Cut in butter until crumbly. Stir in chopped pecans, set aside. PUMPKIN PIE CUPCAKE BATTER: Heat oven to 350°F. Place paper baking cup in each of 24 muffin cups. In large bowl, mix cake mix, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, water, oil, and eggs, beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups, about 2/3 full. Sprinkle 1 heaping tablespoon of candied pecan graham cracker topping over each cup of batter, gently pressing down. Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely before frosting. CINNAMON SPICED BUTTERCREAM FROSTING: Whip butter until light and creamy. Mix in 3 cups powdered sugar, cinnamon, and nutmeg. Mix in vanilla, milk, and honey. Add remaining powdered sugar. Whip well. Pipe onto cupcakes. Garnish with graham cracker crumbs and candied pecans if desired. CANDIED PECANS: Preheat oven to 300°F. Spray baking sheet or use silpat on perforated sheet. Whisk egg white in bowl until foamy. Add sugar, nutmeg, cinnamon, and salt. Whisk until mixture is thick and opaque. Add pecans, stir until completely coated. Transfer nuts to sheet, spread out evenly. Bake nuts until deep golden brown, about 30 to 35 minutes, stirring a couple times while baking. Cool completely on sheet. Transfer to airtight container, cover and store at room temperature.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: