Every year, as I wave goodbye to summer and welcome in the crisp fall air, I start to crave anything pumpkin. From lattes to pie, I simply can’t get enough pumpkin spice flavor. That’s what inspired this Pumpkin-Maple Pecan Cupcakes recipe. These individual treats are brimming with all the autumn flavors I crave.
To keep things simple, we start with cake mix so they’re super-simple to make. The secret to ingredient that ties in the fall theme? Canned pumpkin puree in the batter! It not only delivers big on flavor, it ensures the cakes turn out extra moist. Maple extract imparts another layer of deliciousness, but if you can’t find it, vanilla would also work. We whip up an easy buttercream frosting for the topping, then add nuts and a drizzle of maple syrup. Bake a batch for yourself, then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (15.25 oz.) pkg. spice cake mix
- 1 (15 oz.) can pumpkin
- 2 eggs
- 1/3 cup oil
- 1 Tbs. + 1 tsp. maple extract
- 2 cups butter (1 lb.), at room temp.
- 4 cups confectioners’ sugar
- 20 pecan halves
- ¼ cup maple syrup
Instructions
PrintHeat oven to 350°F. Line 20 muffin cups with cupcake liners. On low speed, combine cake mix, pumpkin, eggs and oil and beat until blended, 30 sec.; on medium, beat 2 min. Stir in 1 Tbs. maple extract. Evenly divide batter among liners. Bake until toothpick inserted into center comes out clean, 18–20 min. Cool 10 min. Transfer from pans to racks; cool.
On medium, beat butter until fluffy, 2 min. On low, gradually beat in confectioners’ sugar, then remaining 1 tsp. maple extract until combined. On medium-high, beat until fluffy, 2 min.
Transfer frosting to pastry bag fitted with medium star tip. Pipe over cupcakes. Garnish each with 1 pecan half. Just before serving, drizzle with maple syrup.
Nutrition
- Calories: 408
- Fat: 25 gram
- Saturated Fat: 13 gram
- Trans Fat: 1 gram
- Protein: 2 gram
- Carbohydrate: 47 gram
- Fiber: 1 gram
- Cholesterol: 67 mg
- Sugar: 36 gram
- Sodium: 316 mg
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