Pumpkin Pecan Pie Cupcakes Recipe

Cupcake:

Preheat oven to 350 degrees.

Put cupcake liners in the muffin tin.

Put the 1⁄2 cup of chopped pecans in a bowl.

Add flour, baking powder, baking soda, salt and pumpkin pie spice (cinnamon, allspice, ginger, nutmeg, and cloves) in a

large mixing bowl.

Whisk to blend. Set aside.

Add the oil, eggs, brown sugar, pumpkin puree, and vanilla in a separate bowl. Use an electric

mixer to mix all ingredients.

Slowly add the wet ingredients to the dry ingredients, continue to beat while adding the flour mixture until

completely combined.

Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until

combined. Pour the wet ingredients into the dry ingredients and use a mixer until completely

combined. (Batter will be thick.)

For a light and airy cupcake, mix the batter until just combined. Overmixing will lead to a denser texture.

Divide batter using an ice cream scoop into the paper liners (fill about 2/3 full)

Bake at 350 degrees for 20-22 minutes. Your batch of cupcakes are done with an inserted tooth pick comes out clean from the center of the cupcakes.

Remove from the oven when done and set aside on a wire rack to cool completely before frosting.

Frosting:

Cream the cream cheese and butter together in a large bowl with an electric mixer on medium speed until they

become creamy and smooth.

Slowly add in three cups of powdered sugar, vanilla and salt beating on low speed for about 30 seconds.

Increase the speed to high beating for 2 more minutes. (Add an additional 1⁄4 cup to increase the thickness of the frosting. )

When ready to frost the cupcakes use a piping bag with a large round tip.

Directly after frosting the cupcakes, roll the frosted part of the cupcake in the chopped bits of crunchy pecans.

Top with an additional dollop of frosting in the center of the cupcake. Set aside.

Pecan Garnish:

Add sugar, brown sugar, corn syrup, and butter in a heavy saucepan over medium heat.

Combine cold water and cornstarch in a small bowl. Stirring to blend before adding in the

saucepan.

Increase heat to high bringing the mixture to a boil.

Stir in the salt, vanilla and pecans.

Continue on the stove until the mixture reaches a boil again.

Continue to stir until the mixture thickens. Set aside to cool.

Add a tablespoon of the pecan mixture to the tops of each cupcakes.