Pecan Pumpkin Cupcakes with Caramel Topping

This is the time of year when I like to bake-alot.  I let the kids pick what cookies we are going to bake.  As long as I can also make peanut butter cookies, I don’t care what they pick out.  I also workout like crazy so I am able to go crazy on those totally delicious baking goods.

It works for me.

Yesterday, I was in the the mood for cupcakes. Yes, I’m one of those it’s-fall-so-I-must-buy-pumpkin-stuff people. So, I had to make some pumpkin cupcakes. Add a little caramel and it becomes an afternoon of yummy bliss.


Pecan Pumpkin Cupcakes with Caramel Topping
Serves: 24
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 – 15oz can of pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 cup of full pecans
  • Caramel Sauce:
  • ¼ cup butter, ½ stick
  • 1 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ cup Half-and-half or heavy cream
  1. Pre-heat oven to 350 degrees. Line a cupcake pan with cupcake liners, then set aside.
  2. Mix eggs, oil, sugar and pumpkin in a large bowl. Sift remaining ingredients and add to the pumpkin mixture. Pour into liners and bake for 20-25 minutes. Remove from oven, and let cool.
  3. Prepare caramel while cakes are cooling.
  4. Add all of the ingredients, except for pumpkin pie spice in a medium sauce pan, and heat over medium-low heat.
  5. Constantly whisking mixture for about 5-7 minutes until it starts to become thicker. Turn off heat, and whisk in the pumpkin pie spice, whisk until well combined.
  6. Add one pecan on each cupcake and drizzle caramel sauce over cupcakes. Optional: dust with powdered sugar.


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