Name: Irresistible Pecan Pie Pumpkin Cupcakes with 3 Secret Layers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the Cupcakes: 1 box spice cake mix; 1 cup canned pumpkin purée; 1/3 cup vegetable oil; 3 large eggs; 1/3 cup milk; 1 tsp pumpkin pie spice; For the Pecan Pie Filling: 1/2 cup brown sugar; 1/4 cup light corn syrup; 1/4 cup butter; 1/2 tsp vanilla extract; 1 cup chopped pecans; For the Frosting & Topping: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; Caramel sauce (store-bought or homemade); Whole pecans, mini chocolate chips & brown sugar (for topping)

Jump to Recipe

You know that moment when autumn hits and all you want is something warm, spiced, and just a little bit indulgent? That’s exactly why I created these Pecan Pie Pumpkin Cupcakes – they’re like if Thanksgiving dessert had a love child with your favorite coffee shop treat. After years of testing (and eating way too many cupcakes), I’ve perfected the balance of fluffy pumpkin spice cake, gooey pecan pie filling, and that dreamy cream cheese frosting.

What makes these special? Imagine biting into a moist pumpkin cupcake only to discover a surprise pocket of caramel-kissed pecans inside. The first time I made these for friends, they literally gasped – and then immediately asked for seconds. Whether you’re hosting a fall gathering or just treating yourself (no judgment here!), these cupcakes wrap up all the cozy flavors of the season in one perfect little package.

Why You’ll Love These Pecan Pie Pumpkin Cupcakes

Let me tell you, these cupcakes are pure fall magic in every bite. Here’s why they’ll become your new seasonal obsession:

That perfect texture: The pumpkin keeps them incredibly moist (no dry cupcakes here!), while the spice cake mix gives them just the right fluffy crumb.
The surprise inside: That gooey pecan pie filling? It’s like finding buried treasure in the middle of your cupcake!
Festive flavors: Pumpkin spice meets caramel-kissed pecans – it’s basically autumn in dessert form.
Crowd-pleaser: I’ve brought these to everything from book club to Thanksgiving dinner, and they always disappear first.
Easy but impressive: They look bakery-worthy but come together with simple ingredients and techniques.

Trust me, one bite and you’ll understand why these have become my most-requested fall recipe!

Ingredients for Pecan Pie Pumpkin Cupcakes

Gather these simple ingredients to create your new fall favorite – I promise you probably have most of them in your pantry already!

For the Cupcakes:

1 box spice cake mix (the secret shortcut that makes these so easy!)
1 cup canned pumpkin puree (not pumpkin pie filling – we’ll get to that distinction below)
1/3 cup vegetable oil
3 large eggs (room temperature works best)
1/3 cup milk (whole milk gives the richest texture)
1 tsp pumpkin pie spice (because extra spice never hurt anyone)

For the Pecan Pie Filling:

1/2 cup packed brown sugar (pack it in there nice and tight)
1/4 cup light corn syrup (the magic ingredient for that gooey texture)
1/4 cup butter (salted or unsalted both work)
1/2 tsp vanilla extract (the good stuff makes a difference)
1 cup chopped pecans (toast them first for extra flavor if you’re feeling fancy)

For the Frosting & Toppings:

8 oz cream cheese, softened (this is NOT the time for low-fat)
1/2 cup unsalted butter, softened
2 cups powdered sugar (sifted if you want super smooth frosting)
1 tsp vanilla extract
Caramel sauce (store-bought is fine, but homemade is next-level)
Whole pecans, mini chocolate chips & brown sugar for that perfect finishing touch

Ingredient Notes & Substitutions

Here’s the scoop on those ingredients: First, pumpkin puree vs. pie filling – puree is just cooked pumpkin, while pie filling has added sugars and spices (we’re adding our own, thank you very much!). Need nut-free? Skip the pecans and use chocolate chips in the filling instead. Out of corn syrup? Honey works in a pinch. And if you’re feeling ambitious, homemade caramel sauce takes these over the top – but I won’t tell if you use the jarred stuff!

Equipment You’ll Need

You probably have most of this already, but let’s make sure! Grab your standard muffin tin (I like nonstick), some cupcake liners (the fall-themed ones are adorable), a piping bag with a star tip for that gorgeous frosting swirl, and a medium saucepan for cooking up that pecan pie filling. Oh, and don’t forget a good spoon for scooping out those perfect little cupcake centers!

How to Make Pecan Pie Pumpkin Cupcakes

Alright, let’s get baking! These little beauties come together in four simple steps – I’ll walk you through each one so your cupcakes turn out perfect. Just follow along and try not to eat all the filling before it makes it into the cupcakes (I may or may not speak from experience).

Step 1: Prepare the Cupcake Batter

First things first – preheat that oven to 350°F and line your muffin tin with those cute liners you picked out. Now, here’s the easy part: dump all the cupcake ingredients – spice cake mix, pumpkin puree, oil, eggs, milk, and that extra pumpkin pie spice – right into a big bowl. Mix just until combined (about 30 seconds with a hand mixer or 1 minute by hand). Whatever you do, don’t overmix! A few small lumps are totally fine – they’ll disappear in the oven. Overmixing makes tough cupcakes, and we want these babies light and fluffy.

Step 2: Bake the Cupcakes

Fill those liners about 2/3 full – I use an ice cream scoop for perfect portions. Pop them in the oven and set your timer for 10 minutes. When it dings, rotate your pan 180 degrees (this helps them bake evenly). Bake another 8-10 minutes until a toothpick comes out clean or with just a crumb or two. Your kitchen will smell amazing right about now – try not to distract yourself with daydreams of eating them!

Step 3: Make the Pecan Pie Filling

While those cupcakes cool (and they must cool completely – patience is key here!), let’s make that luscious filling. Combine brown sugar, corn syrup, butter, and vanilla in a saucepan over medium heat. Stir constantly (I mean it – don’t walk away!) until it’s thick and bubbly, about 3-4 minutes. Remove from heat and stir in those pecans. It’ll thicken more as it cools – you want it spoonable but not runny. Pro tip: if it hardens too much while cooling, just zap it for 10 seconds in the microwave.

Step 4: Assemble & Frost

Now for the fun part! Use a small spoon or melon baller to scoop out a little well in each cooled cupcake (save those crumbs for a chef’s snack!). Fill each hole with about 1 tablespoon of pecan pie filling. For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. If it’s too soft to pipe, chill for 10 minutes. Pipe big swirls on top, drizzle with caramel, sprinkle with toppings, and crown each one with a pecan. Voila – you just made bakery-worthy cupcakes that’ll impress everyone!

Tips for Perfect Pecan Pie Pumpkin Cupcakes

After making these cupcakes more times than I can count (purely for “quality control,” of course), I’ve picked up some foolproof tricks:

Room temp is key: Take your cream cheese and butter out at least an hour before frosting – cold ingredients make lumpy frosting!
Toast those pecans: Just 5 minutes in a 350°F oven transforms them from good to “oh wow” with deeper flavor.
Don’t skip the cooling step: Warm cupcakes melt the filling into a mess – trust me, I learned this the hard way.
Undermix the batter: A few flour streaks are better than overmixed, dense cupcakes.
Make extra filling: Because you’ll absolutely want to eat some straight from the spoon.

Follow these little secrets, and your cupcakes will turn out bakery-perfect every time!

Serving & Storage Suggestions

These cupcakes taste best at room temperature – that’s when the flavors really shine and the frosting is perfectly creamy. If you’ve refrigerated them (totally fine to do!), let them sit out for about 30 minutes before serving. For storage, keep them in an airtight container – they’ll stay fresh for up to 3 days. Want to freeze them? Just skip the toppings, wrap each cupcake tightly in plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge, then add your caramel drizzle and pecans right before serving!

Nutritional Information

Each pecan pie pumpkin cupcake packs about 460 calories with 25g fat (10g saturated) and 35g sugar – basically autumn happiness in nutritional form! Remember, these numbers can vary based on your specific ingredients and how generous you are with that caramel drizzle (no judgment here!).

FAQs About Pecan Pie Pumpkin Cupcakes

I get asked about these cupcakes all the time – here are the answers to the questions that pop up most often:

Can I use fresh pumpkin instead of canned?
Absolutely! You’ll need about 1 1/4 cups roasted and pureed pumpkin. Just make sure to drain it well – fresh pumpkin tends to be more watery than canned. I actually prefer canned for consistency, but homemade works great if you’ve got it.

How can I make these nut-free?
Easy peasy! Skip the pecans in the filling and use mini chocolate chips instead. The caramel-chocolate combo is divine. For topping, swap whole pecans with more chocolate chips or even crushed pretzels for that salty-sweet crunch.

Can I make these ahead for Thanksgiving?
You bet! Bake the cupcakes and make the filling up to 2 days ahead – just store separately. Assemble and frost the day of serving so everything stays fresh. The flavors actually deepen overnight!

Why use spice cake mix instead of plain?
That extra spice blend gives these cupcakes their signature warmth. If you only have yellow cake mix, just add an extra 2 tsp pumpkin pie spice to the batter. But trust me – the spice mix version is worth hunting down!

My filling got too hard – help!
No worries! Just microwave it in 10-second bursts until spreadable again. If it’s too runny, let it cool longer or pop it in the fridge for 15 minutes. The perfect consistency should be like thick honey.

Share Your Creation!

I’d love to see your pecan pie pumpkin cupcakes! Tag me @YourBakingBestie on Instagram or leave a comment below – your creations make my day!

Irresistible Pecan Pie Pumpkin Cupcakes with 3 Secret Layers