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Toasted Pecan Pumpkin Cupcakes with Maple Caramel Frosting



These Toasted Pecan Pumpkin Cupcakes with Maple Caramel Frosting are a delightful fall treat that combines the flavors of pumpkin, pecans, and maple caramel in a perfect bite-sized dessert.

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup chopped toasted pecans
  • 1 tsp vanilla extract
  • For Maple Caramel Frosting:
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup heavy cream
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Additional toasted pecans for garnish

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium-sized bowl with a whisk

Melt the butter and mix it with the sugar in a separate large bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

The pumpkin puree, chopped toasted pecans, and vanilla extract should all be mixed in

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Fill each cupcake liner about two thirds of the way to the top with cupcake batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down

Get the Maple Caramel Frosting ready while the cupcakes cool: Melt the butter over medium-low heat in a saucepan

Add the maple syrup and brown sugar and stir them in

Then, bring the mixture to a boil

Stir it all the time while it boils for about two minutes

Heavy cream, powdered sugar, vanilla extract, and a pinch of salt should be added to the saucepan while it is still hot

The frosting should then be whisked in until it is smooth and creamy

Wait a few minutes to see if the frosting gets a little thicker

Spread the Maple Caramel Frosting on the cupcakes once they are completely cool

Add a toasted pecan half to the top of each cupcake

You can now serve and enjoy your tasty Maple Caramel Frosted Toasted Pecan Pumpkin Cupcakes!


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