pumpkin cupcakes with cinnamon frosting and spiced pecans

pumpkin cupcakes with cinnamon frosting and spiced pecans | withloveandcupcakes.com

fall is in the air. and pumpkin is in the oven! i very rarely make the same recipe twice, but these cupcakes are an exception. the warmth of cinnamon, ginger, nutmeg, and cloves… the sweetness of pumpkin… a moist, fluffy cake… all topped off with a light and creamy cinnamon frosting and some crunchy spiced pecans. these are too good not to make them over and over again.

pumpkin cupcakes with cinnamon frosting and spiced pecans
yield: about 18 cupcakes

a soft and moist pumpkin cupcake, with a light and creamy cinnamon frosting and crunchy spiced pecans.
adapted from:
for the pumpkin cupcakes
  • ½ cup vegetable oil
  • 1 cup packed brown sugar
  • ⅓ cup granulated sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 eggs
  • ½ cup almond milk
  • 1 teaspoon vanilla extract
  • 1¼ cups canned pumpkin
for the cinnamon frosting
  • ½ cup earth balance
  • 2 cups powdered sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1-4 tablespoons almond milk
for the spiced pecans
  • ½ cup granulated sugar
  • ¾ teaspoon salt
  • 1½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 egg white
  • 1 tablespoon water
  • ½ teaspoon vanilla extract
  • 2 cups pecan halves
first, make the pumpkin cupcakes
  1. preheat the oven to 350°f and line a muffin tin with 18 cupcake liners. beat the oil and sugars on medium speed until well combined. sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl. add the eggs, one at a time, followed by the vanilla, beating after each addition. alternate adding the flour mixture and almond milk, beginning and ending with the flour. add the pumpkin and beat until smooth.
  2. scoop the batter into the cupcake liners so that they are ¾ full. bake until a toothpick comes out clean, about 20-25 minutes. cool cupcakes on a rack.
then, top them with the cinnamon frosting
  1. in a stand mixer with the paddle attachment, beat the earth balance and powdered sugar on medium speed until fluffy. in small additions, add the powdered sugar, followed by the cinnamon and vanilla, beating until everything is combined. add more powdered sugar and/or almond milk until you reach the desired consistency.
then, top them with the spiced pecans
  1. preheat the oven to 300ºf and line a cookie sheet with foil. in a medium bowl, combine the sugar, salt, cinnamon, cloves, and nutmeg and mix well. in a separate bowl, whisk together the egg white, water, and vanilla until they become foamy, about 2-3 minutes. add the pecans to the egg white mixture and toss so that they are all coated. lift the pecans into the sugar mixture and use a fork to gently stir until all the pecans are coated. be careful not to over mix or the sugar will begin to flake off of the pecans.
  2. spread the pecans evenly over the lined cookie sheet and bake for 15 minutes. mix and turn the pecans with a fork and bake for an additional 15 minutes. remove the pan from the oven and allow it to cool to room temperature. when it is completely cooled, break apart the pecans.


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