Name: Pumpkin Spice Cupcakes with Maple Buttercream and Toasted Pecans Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 1 h
Cuisine: American
Ingredients: 155 g (1 cup + 2 tbsp) plain (all purpose) flour; 20 g (2 tbsp + 2 tsp) cornflour (corn starch); 0.75 tsp baking powder; 0.25 tsp bicarbonate of soda (baking soda); 0.25 tsp salt; 2.5 tsp cinnamon; 0.25 tsp cloves; 0.5 tsp allspice; 0.5 tsp ginger; 0.75 tsp nutmeg; 70 g (¼ cup + 1 tbsp) unsalted butter, at room temperature; 150 g (¾ cup) caster sugar; 1 large egg; 0.5 tsp vanilla extract; 140 g (½ cup) pumpkin puree; 30 g (2 tbsp) yogurt (Greek yogurt recommended); 30 ml (2 tbsp) whole milk; 90 g (½ cup + 2 tbsp) pecans; 210 g (¾ cup + 3 tbsp) unsalted butter, at room temperature; 400 g (2 ¾ cups + 3 tbsp) icing (powdered) sugar; 60 ml (¼ cup) maple syrup; Extra pecans for decoration

Jump to Recipe· 3.9 from 89 reviews

If you’re searching for that perfect fall treat to cozy up your kitchen and brighten up your dessert table, look no further than this Pumpkin Spice Cupcakes with Maple Buttercream and Toasted Pecans Recipe. These cupcakes are a delightful celebration of autumn flavors, combining the warm spices of cinnamon, nutmeg, and cloves with luscious pumpkin puree and topped with irresistibly sweet, fluffy maple buttercream studded with toasted pecans. This recipe promises not only moist and flavorful cupcakes but also a crowning glory that adds crunch and depth, making every bite a little celebration of the season’s best offerings.

Ingredients You’ll Need

A black muffin tray filled with nine golden brown cupcakes, each sitting in a white paper liner. The tops of the cupcakes are smooth with slight cracks and a soft, airy texture. The tray is placed on a white marbled surface, creating a clean and bright background. There is one empty slot in the tray. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in bringing out the rich, warm, and comforting flavors that define these Pumpkin Spice Cupcakes with Maple Buttercream and Toasted Pecans Recipe. Simple, yet thoughtfully chosen, they ensure the perfect texture, balance of spices, and that melt-in-your-mouth buttercream finish.

Plain (all-purpose) flour (155 g / 1 cup + 2 tbsp): Provides the backbone for the cupcake, holding everything together with a tender crumb.
Cornflour (corn starch) (20 g / 2 tbsp + 2 tsp): Keeps the cupcake extra soft and light by reducing gluten formation.
Baking powder (0.75 tsp): Helps the cupcakes rise nicely and stay fluffy.
Bicarbonate of soda (baking soda) (0.25 tsp): Reacts with the acidity in pumpkin to give lift and tenderness.
Salt (0.25 tsp): Enhances all the flavors beautifully and balances the sweetness.
Cinnamon (2.5 tsp): The quintessential warm spice that defines pumpkin spice goodness.
Cloves (0.25 tsp): Adds a deep, aromatic earthiness.
Allspice (0.5 tsp): A subtle hint of aromatic spiciness to round out the flavor profile.
Ginger (0.5 tsp): Offers a gentle warmth and slight zing.
Nutmeg (0.75 tsp): Brings a slightly sweet, nutty fragrance that is essential to the spice blend.
Unsalted butter, softened (70 g / ¼ cup + 1 tbsp): Adds moisture, tenderness, and richness to the cupcakes.
Caster sugar (150 g / ¾ cup): Sweetens the cupcake while helping create a tender crumb.
Large egg (1): Binds everything together and adds structure.
Vanilla extract (0.5 tsp): Enhances all the other flavors with a smooth aromatic note.
Pumpkin puree (140 g / ½ cup): Brings moisture, vibrant color, and that distinct pumpkin flavor.
Yogurt (30 g / 2 tbsp, preferably Greek): Adds creaminess and tenderizes the crumb.
Whole milk (30 ml / 2 tbsp): Helps loosen the batter and contribute richness.
Pecans (90 g / ½ cup + 2 tbsp, plus extra for garnish): Toasted to deepen their flavor and add a crunchy contrast.
Unsalted butter, softened (210 g / ¾ cup + 3 tbsp): The base for the luscious maple buttercream.
Icing (powdered) sugar (400 g / 2 ¾ cups + 3 tbsp): Gives the buttercream its sweetness and silky texture.
Maple syrup (60 ml / ¼ cup): Imparts a unmistakable, natural sweetness with subtle caramel notes in the frosting.

How to Make Pumpkin Spice Cupcakes with Maple Buttercream and Toasted Pecans Recipe

Step 1: Preparing the Dry Ingredients

Start by lining your cupcake tin with sweet little cases and preheating your oven to a toasty 180°C (350°F). Sifting the flour, cornflour, baking powder, bicarbonate of soda, salt, and aromatic spices together ensures your cupcakes will have an even distribution of those essential flavors along with a light, airy texture. Mixing the dry ingredients thoroughly is the secret to a well-balanced cupcake base.

Step 2: Mixing the Wet Ingredients

In a separate jug, whisk the yogurt and whole milk together to prepare the tenderizing liquid mix. Then, in a large bowl, cream together the softened butter and caster sugar until it’s fluffy and pale—this is where your arm gets a workout or your mixer shines! The addition of egg and vanilla enriches the batter, making it light and airy. Stir in the pumpkin puree gently; it might look a bit curdled at first, but trust the process—it will come together beautifully.

Step 3: Combining Wet and Dry

Fold half of the dry mixture into the pumpkin batter, then blend in the yogurt-milk mix for creaminess and tenderness. Follow that with the remaining flour and spice mixture, mixing smoothly but carefully to avoid overworking the batter. This delicate mixing ensures your cupcakes bake up tender without becoming dense.

Step 4: Baking the Cupcakes

Divide the fluffy, fragrant batter evenly among your cupcake liners. Bake for around 18 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to a gentle touch. Let your cupcakes rest in the tin for 10 minutes, then transfer to a wire rack to cool completely. This cooling step is critical for setting the crumb and ensures your buttercream doesn’t melt when it’s time to frost.

Step 5: Toasting the Pecans

While the cupcakes cool, finely chop the pecans, either by hand or in a food processor. You want small pieces with texture, not powder. Dry fry them in a pan over medium heat until they’re lightly browned and their nutty aroma fills your kitchen. This simple toasting brings out their flavor and adds that perfect crunch to your final topping.

Step 6: Making the Maple Buttercream

Beat softened butter until it’s light and fluffy—don’t rush this step, your patience means the creamiest buttercream. Add half of the icing sugar and beat to combine, then drizzle in the maple syrup, mixing well. Add the rest of the icing sugar and keep beating until the buttercream is wonderfully light and airy. Fold in most of the toasted pecans, saving a few for decorating.

Step 7: Decorating Your Cupcakes

Fill a piping bag fitted with a large nozzle with the maple buttercream and create beautiful swirls atop your cooled cupcakes. Finish each one with a toasted pecan on top for that irresistible crunch and a pop of visual appeal. These cupcakes are a guaranteed showstopper!

How to Serve Pumpkin Spice Cupcakes with Maple Buttercream and Toasted Pecans Recipe

Garnishes

The crowning touch of toasted pecans adds the perfect nutty crunch that elevates the tender pumpkin cupcakes and smooth maple frosting. Feel free to sprinkle a light dusting of cinnamon or nutmeg on top for extra spice aroma that will greet your guests from across the room.

Side Dishes

Pair these cupcakes with a hot cup of chai tea or freshly brewed coffee to complement the warm spices and sweetness. For an indulgent autumn dessert spread, alongside seasonal fruits like poached pears or spiced apple compote, these cupcakes fit right in.

Creative Ways to Present

Tie little bundles of cinnamon sticks or mini pumpkins to your cupcake stand for festive flair. You could also serve these cupcakes individually in rustic paper wraps or atop wood slice platters for that cozy, harvest vibe everyone loves this time of year.

Make Ahead and Storage

Storing Leftovers

Once cooled and decorated, store your Pumpkin Spice Cupcakes with Maple Buttercream and Toasted Pecans Recipe in an airtight container in the refrigerator. They will keep beautifully fresh for up to three days, so the flavors and texture stay intact until you’re ready to indulge again.

Freezing

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and then stored in a freezer bag for up to two months. For best results, frost them fresh after thawing overnight in the refrigerator to keep the buttercream light and creamy.

Reheating

Allow refrigerated cupcakes to come to room temperature before serving to enjoy their full flavor and soft texture. Avoid microwaving frosted cupcakes as the buttercream may melt and lose its structure.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works just as well as homemade and helps save time without sacrificing flavor or moisture in your cupcakes.

What if I don’t have all the spices listed?

You can simplify the spice mix by using a ready-made pumpkin pie spice blend or focus on cinnamon and nutmeg for a straightforward but still delicious flavor.

Can I substitute the pecans for another nut?

Yes, walnuts or almonds make excellent alternatives if pecans are not your favorite or not readily available. Just toast and chop them as you would pecans.

Is Greek yogurt essential for the recipe?

Greek yogurt adds nice moisture and a slight tang, but sour cream or regular yogurt can be substituted without changing the texture dramatically.

How do I get the buttercream to be light and fluffy?

The key is to beat the butter for several minutes until very soft and airy before adding the sugar and maple syrup. Patience here really makes a difference in achieving that perfect texture.

Final Thoughts

This Pumpkin Spice Cupcakes with Maple Buttercream and Toasted Pecans Recipe is a heartwarming treat that embraces everything we love about autumn wrapped up in a cupcake. From the moist, spicy crumb to the decadently sweet yet nutty buttercream, it’s a recipe worth keeping close and sharing with your favorite people. Trust me, once you try these, they’ll become a staple in your seasonal baking repertoire that everyone awaits with excitement.