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Irresistible Pecan Pie Pumpkin Cupcakes with 3 Secret Layers

Pecan Pie Pumpkin Cupcakes
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Pecan Pie Pumpkin Cupcakes are the perfect fall treat for your next cozy dessert fix! These moist, fluffy cupcakes are filled with a gooey pecan pie filling and topped with cream cheese frosting, caramel sauce, and pecans.

Ingredients

Scale
  • 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)

Instructions

  1. Mix spice cake mix, pumpkin, oil, eggs, milk, and pumpkin pie spice in a bowl. Pour into lined muffin tins and bake at 350°F for 18–20 minutes.
  2. In a saucepan, combine brown sugar, corn syrup, butter, and vanilla. Stir over medium heat until thick and bubbly. Fold in pecans.
  3. Once cupcakes cool, scoop a small hole in the center and fill with pecan pie mixture.
  4. Beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Pipe onto cupcakes.
  5. Drizzle with caramel sauce, sprinkle chocolate chips and brown sugar, then crown with a pecan.

Notes

  • Store cupcakes in an airtight container for up to 3 days.
  • Use homemade caramel sauce for extra flavor.
  • For a nut-free version, omit pecans and use chocolate chips instead.

Nutrition

Find it online: https://www.tastydelishrecipes.com/pecan-pie-pumpkin-cupcakes-recipe/