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Pumpkin Pecan Pie Cupcakes {Bourbon Brown Sugar Cream Cheese Frosting}

Pumpkin Pecan Pie Cupcake with Bourbon Brown Sugar Cream Cheese Frosting

What did I tell you? Cupcakes & Salads.

These cupcakes jumped to the front of the line because if I don’t share them with you, I will positively burst with excitement!

Pumpkin Pecan Pie Cupcake with Bourbon Brown Sugar Cream Cheese Frosting

I’d like to say these cupcakes are all about the brown sugar toasted pecan crumble because it is heavenly, but that would be doing a huge injustice to the soft, perfectly spiced pumpkin cake, pecan pie filling and brown sugar bourbon frosting!

Pumpkin Pecan Pie Cupcake with Bourbon Brown Sugar Cream Cheese Frosting

I got a little out of control with these Pumpkin Pecan Pie Cupcakes, so let me break it down:

A soft, moist, buttermilk pumpkin cake is lightly spiced with cinnamon, nutmeg, cloves, mace and ginger;
Topped with a brown sugar toasted pecan crumble prior to baking;
Filled with a pecan pie filling;
And frosted with a creamy brown sugar bourbon cream cheese frosting!

Pumpkin Pecan Pie Cupcake with Bourbon Brown Sugar Cream Cheese Frosting

It sounds like there is a lot going on but all the flavors come together perfectly into a sweet, brown sugar pumpkin dessert!

This pumpkin spice cake absolutely melts in your mouth: Soft and delicate but not too fluffy! The perfect balance of pumpkin and spice.

The smooth, creamy cream cheese frosting contrasts beautifully with a little crunch from the crumble topping and toasted pecans.

Pumpkin Pecan Pie Cupcake with Bourbon Brown Sugar Cream Cheese Frosting

It’s like a pumpkin, brown sugar pecan dream that you never want to end.

Pumpkin Pecan Pie Cupcake with Bourbon Brown Sugar Cream Cheese Frosting

I could bring myself to give them all away. I just couldn’t. The additional punishing hours on the treadmill will totally be worth it.

Pumpkin Pecan Pie Cupcakes {Bourbon Brown Sugar Cream Cheese Frosting}

Prep Time: 20 minutes

Cook Time: 18 minutes

Yield: 14 Cupcakes

Pumpkin Pecan Pie Cupcakes {Bourbon Brown Sugar Cream Cheese Frosting}

A soft, moist pumpkin cake is lightly spiced with cinnamon, nutmeg, cloves, mace and ginger; topped with a brown sugar toasted pecan crumble prior to baking; filled with a pecan pie filling; and frosted with a brown sugar bourbon cream cheese frosting!

Ingredients

    For the Cupcakes:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon (slightly rounded)
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1/8 teaspoon mace
  • 1/8 teaspoon cloves
  • ½ teaspoon kosher salt
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted*
  • 4 eggs
  • 1 teaspoon vanilla
  • ½ cup pumpkin puree (not pumpkin pie mix)
  • 2/3 cup buttermilk
  • For the Crumble:
  • ¼ cup unsalted butter, melted
  • ¼ teaspoon vanilla
  • ½ cup light brown sugar, packed
  • ½ cup all-purpose flour
  • ½ cup toasted pecans, chopped
  • For the Pecan Pie Filling:
  • 1 egg
  • ¾ cup dark brown sugar, packed
  • 1 tablespoon salted butter, melted
  • 1 teaspoon vanilla
  • ½ cup chopped pecans
  • For the Bourbon Brown Sugar Frosting:
  • ½ cup unsalted butter, cold
  • 8 ounces cream cheese (not whipped, not light, and the best you can find)
  • 1 cup light brown sugar, lightly packed
  • 2 teaspoons Bourbon (to taste)
  • 1 cup powdered sugar
  • 1 teaspoon cornstarch

Instructions

    Make the Crumble:
  1. Stir the vanilla into the melted butter. Add all the remaining ingredients and stir with a fork until all the ingredients are equally moistened. They should hold together and then break into crumbles when squeezed in your hand. If it is still too dry you can add melted butter 1 teaspoon at a time, but be careful not to make it too moist or it will be greasy and not crunchy/soft like it should be.
  2. Also note that if you chop your pecans too big, they will impede the crumbles from forming.
  3. Make the Cupcakes:
  4. Preheat the oven to 350° and line 14 standard muffin tins with cupcake liners. I use two standard paper liners per cupcake.
  5. In a medium bowl whisk together flour, baking powder, salt and all spices; set aside.
  6. In a large bowl, beat sugars and melted butter together with a hand mixer until thickened, 3-4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla after the last egg.
  7. Add the pumpkin and mix on medium until smooth and creamy, about 30 seconds.
  8. Alternately add flour and buttermilk, beginning and ending with flour. I add a third of the flour then half of the buttermilk and repeat. Fold the last flour addition in by hand to avoid over mixing.
  9. Scoop into prepared tins, filling almost to the top of the cup. Add some crumble to the top of each cupcake. Bake in preheated oven 16-20 minutes or until a toothpick inserted in the center comes out with a few clinging crumbs. Mine took 18 minutes.
  10. Remove immediately from muffin tins to cool completely on a wire rack.
  11. Make the Pecan Pie Filling:
  12. Mix all pecan pie filling ingredients together and cook in a small saucepan over medium-low heat, stirring constantly to avoid burning. Bring to a boil and allow to boil for a minute. Remove from heat and cool. If you continue to cook the filling, it will continue to thicken up. I got distracted and so mine boiled about 3 minutes before I took it off the heat.
  13. Make the Frosting:
  14. Cream together cream cheese, butter and brown sugar until smooth and creamy.
  15. Add the bourbon to taste and then add the powdered sugar and cornstarch, mixing well with a hand mixer. To further thicken the frosting, add more powdered sugar. This will obviously alter the taste if you add a lot more sugar. You can also refrigerate the frosting to thicken it a little as well. I did not refrigerate nor did I add any additional powdered sugar to mine before I piped it.
  16. Assemble the Cupcakes:
  17. Once cupcakes are cool, cut a hole in the center of each cupcake with a pairing knife. Remove the cut-away piece and cut the bottom off, leaving some cake and the crumble; eat the cut off cake for quality control; place a dollop of the pecan pie filling in the center of each cake; and replace the crumble coated center piece, pressing down slightly. The centers will be slightly elevated, but this doesn’t matter because you are going to frost them!
  18. Frost with your favorite piping tip! There will be more frosting than you need for all the cupcakes. I’m sure you’ll figure out something to do with the remaining 1/3 cup!

Notes:

*Melting Butter: I melt my butter in the microwave in 10 second intervals on 50% power until almost all the butter has melted. At this point I remove it from the microwave and stir or swirl the bowl until all the butter has melted. I do not like when the cream separates from the butter.

Sifting: If your powdered sugar is lumpy, feel free to sift the powdered sugar and cornstarch into the frosting before beating. I did not do this and I was right in the world, but your sugar may need a good sift.

https://www.cheflindseyfarr.com/2014/10/pumpkin-pecan-pie-cupcakes-bourbon-brown-sugar-cream-cheese-frosting/

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This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Friday, Foodie Friday, Flashback Friday, Saturday Night Fever, Sweet and Savoury Sundays

88 Comments

  • Shashi @ runninsrilankan
    October 8, 2014 at 9:57 am

    Oh heavens – these are unreal!!! Look at them…I can barely concentrate on anything else…what day is it…did I eat breakfast…what’s my name…these cupcakes have me mesmerized! BTW – Sharing is caring – just saying 🙂

    Reply
    • AmericanCooking22
      October 8, 2014 at 11:18 pm

      LMAO! I would be been more than happy to share…but sadly they are GONE. No worries…I’ll try to time our meet up with a fabulous cupcake baking day 🙂 Hooray! Cupcakes for everyone!

      Reply
  • Amy | Club Narwhal
    October 8, 2014 at 10:50 am

    Well, aren’t these the prettiest autumnal cupcakes I ever did see 🙂 I could seriously eat the whole batch of these!

    Reply
    • AmericanCooking22
      October 8, 2014 at 11:14 pm

      Haha thanks, Amy! I almost did 😉

      Reply
  • Gayle @ Pumpkin 'N Spice
    October 8, 2014 at 10:54 am

    You’re killing me with your cupcake recipes, Lindsey! 🙂 Each one you make sounds better than the next. I love the filling nestled in these cuties. And that frosting sounds crazy good! Such a fun flavor! Pinned!

    Reply
    • AmericanCooking22
      October 8, 2014 at 11:11 pm

      I know, tell me about it! I have eaten way too many! Thanks for the pin!

      Reply
  • Jess @ whatjessicabakednext
    October 8, 2014 at 12:26 pm

    WOW! These cupcakes are amazing! You’ve combined my favourite dessert into cupcake form and that frosting looks scrumptious!

    Reply
    • AmericanCooking22
      October 8, 2014 at 11:11 pm

      Thank you, Jess! You’ll love these cupcakes!

      Reply
  • Ilona @ Ilona's Passion
    October 8, 2014 at 12:42 pm

    Pinned it! Love these cupcakes, so delicious!

    Reply
    • AmericanCooking22
      October 8, 2014 at 11:08 pm

      THanks, Ilona!

      Reply
  • Manali @ CookWithManali
    October 8, 2014 at 1:00 pm

    WOW! amazing cupcakes! love all the flavors, the filling and crumble sounds just delicious! Pinned!

    Reply
    • AmericanCooking22
      October 8, 2014 at 11:06 pm

      Thanks, Manali! Oh, the crumble!

      Reply
  • marcie
    October 8, 2014 at 3:40 pm

    Lindsey, you are killing me, but what a way to go. 🙂 I feel like I need to eat some salad right now just looking at these! These look amazing, and that filling and frosting look so divine! 🙂

    Reply
    • AmericanCooking22
      October 8, 2014 at 11:04 pm

      LMAO! Imagine if you ate 3 like I did! Now you understand why I needed the salad 🙂

      Reply
  • Michele @ Two Raspberries
    October 8, 2014 at 5:05 pm

    These look gorgeous! and they sound absolutely delish!

    Reply
    • AmericanCooking22
      October 8, 2014 at 11:03 pm

      Thanks, Michele! They totally are!

      Reply
  • Dorothy @ Crazy for Crust
    October 8, 2014 at 9:31 pm

    Yes. 1 million times YES!!

    Reply
    • AmericanCooking22
      October 8, 2014 at 10:42 pm

      LOL! Couldn’t have said it better myself. 🙂

      Reply
  • Jessica @ Sweet Menu
    October 8, 2014 at 11:23 pm

    Goodness ME! You have gone all out with these cupcakes and they look INCREDIBLE! So creative!!!

    Reply
  • Chichi
    October 9, 2014 at 5:59 am

    Love how spiced and moist this cupcake is. It will be bursting with so much flavour. Love it. Pinned!!

    Reply
  • Kelly - Life Made Sweeter
    October 9, 2014 at 7:10 am

    Oh my heck girl, I am DYING over how gorgeous these are! Love every single component here – totally a pumpkin lovers dream that I would never want to end.

    Reply
    • AmericanCooking22
      October 9, 2014 at 10:33 am

      Thanks, Kelly! Sadly the cupcakes are gone and I am still dreaming about them!

      Reply
  • larisa
    October 9, 2014 at 7:33 am

    These look amazing & I’m thinking about whipping some up for a party, but I just wanted to confirm: there is only 1/4 teaspoon of pumpkin puree?

    Reply
    • AmericanCooking22
      October 9, 2014 at 7:43 am

      Hi Larisa. Oh my goodness! That is not even close to right! I don’t know what I was thinking. It is 1/2 cup pumpkin puree. I changed the recipe above and I’m going to double check all the other ingredients as well. I am so sorry about that. Thank you so so much for asking.

      Reply
  • David @ Spiced
    October 9, 2014 at 8:47 am

    You have officially earned the title of Cupcake Queen of the Interwebs. Seriously. These cupcakes are insanely awesome…and I want to eat one right now. I’ll gladly take the punishment at the gym tomorrow for a cupcake today. 🙂

    Reply
    • AmericanCooking22
      October 9, 2014 at 10:32 am

      Does this title come with a crown? Because I’ve always wanted one!

      Reply
      • David @ Spiced
        October 9, 2014 at 10:36 am

        Ummm…what Queen doesn’t have a crown?

        Reply
        • AmericanCooking22
          October 9, 2014 at 10:45 am

          Dumb ones… 🙂

          Reply
  • Cindy @ Pick Fresh Foods
    October 9, 2014 at 3:19 pm

    I’m going crazy over these cupcakes. I was just thinking if there was a job as a professional pumpkin recipe taste tester I’d be one happy gal. Pinning

    Reply
    • AmericanCooking22
      October 10, 2014 at 8:27 am

      Ooo me too! Thanks, for the pin!

      Reply
  • Liz
    October 9, 2014 at 10:21 pm

    Oh, my gosh, just look at all your amazing cupcakes! I’ll start with these pumpkin gems and work my way down 🙂

    Reply
    • AmericanCooking22
      October 10, 2014 at 8:24 am

      Haha! Thanks, Liz! I do love me some cupcakes!

      Reply
  • Julianne @ Beyond Frosting
    October 9, 2014 at 11:48 pm

    My jaw just hit the floor! This looks sooooo amazing! I am 100% making Bourbon Brown Sugar Frosting! Pinned and sharing on Facebook!

    Reply
    • AmericanCooking22
      October 10, 2014 at 8:24 am

      Thanks for the pin and the share! You should definitely make it! Fortunately the recipe makes more than needed to frost the cupcakes so there is plenty left over for eating with a spoon!

      Reply
  • sophia
    October 10, 2014 at 12:10 am

    These look heavenly, you have really gone all out on these. I think I would be to lazy to make them, so can you just post me one instead? 🙂 Pretty please?
    sophxxx

    Reply
    • AmericanCooking22
      October 10, 2014 at 8:23 am

      Thanks, Sophia! LOL I would love to send you one if it wouldn’t be as hard as a rock once you got it!

      Reply
  • Laura @ Laura's Culinary Adventures
    October 10, 2014 at 8:42 am

    Wow! There is a lot going on, but every aspect of this cupcake is amazing! I don’t know what part is my favorite!

    Reply
  • Kristi @ Inspiration Kitchen
    October 10, 2014 at 10:29 am

    I love the pecan pie filling in the center. Pumpkin is definitely one of my favorite flavors, but to hide pecan pie in it, is just brilliant! They’re so pretty too!

    Reply
  • Thalia @ butter and brioche
    October 12, 2014 at 8:38 pm

    Wow these cupcakes look incredible! Definitely loving all that delicious filling and the thick layer of cream cheese frosting going on. Wish I had one to devour right now.. Pinned!

    Reply
    • AmericanCooking22
      October 13, 2014 at 8:50 am

      Thanks, Thalia! All the flavors just melded seamlessly together!

      Reply
  • Renee @ Two in the Kitchen
    October 12, 2014 at 11:32 pm

    These cupcakes are amazing looking!! I am especially in love with the frosting!! You are clearly the cupcake queen!! 🙂 Pinned!!

    Reply
    • AmericanCooking22
      October 13, 2014 at 8:57 am

      Thanks, Renee! The frosting was delicious! I ate some with a spoon…and my husband ate some out of the piping bag!! lol

      Reply
  • Jill
    October 14, 2014 at 9:23 am

    These look and sound amazing!!! My husband did the Bourbon Chase this past weekend (a relay race covering the entire 200 mile bourbon trail in Kentucky) and he came home with lots of bourbon 🙂 Pinned!

    Reply
    • AmericanCooking22
      October 14, 2014 at 8:03 pm

      200 miles!!! My goodness! I would need a drink after that or probably just pizza and a nap! I bet you have some fabulous Bourbon to bake with! I have been slightly obsessed with it lately.

      Reply
  • Christin@SpicySouthernKitchen
    October 14, 2014 at 7:58 pm

    I am in love with all your cupcakes, but I think that pecan pie filling and bourbon frosting might make this one my favorite! What great flavors!

    Reply
    • AmericanCooking22
      October 14, 2014 at 8:32 pm

      I could have guessed you would go for the Bourbon and pecan pie filling! You are a Southern girl through and through! 🙂

      Reply
  • Sharon @ What The Fork Food Blog
    October 15, 2014 at 7:21 am

    Another fabulous cupcake recipe, Lindsey! I love pumpkin pecan pie combo!

    Reply
  • […] easy Pumpkin Spice Bread Pudding is currently tied with these Pumpkin Pecan Pie Cupcakes for my favorite pumpkin dessert that I’ve made this […]

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  • Jacqui
    October 16, 2014 at 5:23 pm

    These look so yummy!! Thank you for linking up to Party Time and we hope to see you again next week!

    Reply
  • […] old news that I am a huge fan of the humble crumble topping. I use it on cupcakes, on crisps, on s’mores bars, on muffins, on more cupcakes, and even on ice cream. I have been […]

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  • Thao @ In Good Flavor
    October 24, 2014 at 2:22 pm

    This is absolutely gorgeous!! This is fall in a cupcake. I have a friend who would be eternally grateful if I made this for her. Pinning!

    Reply
    • AmericanCooking22
      October 24, 2014 at 3:49 pm

      Then I hope you do make them for her! Thank you for the pin!

      Reply
  • Vanessa
    October 26, 2014 at 7:36 pm

    Those look delicious!

    Reply
    • AmericanCooking22
      October 26, 2014 at 10:07 pm

      Thanks, Vanessa!

      Reply
  • Maria
    October 26, 2014 at 7:50 pm

    Oh these cupcakes look so beautiful and sound absolutely divine!!

    Reply
    • AmericanCooking22
      October 26, 2014 at 10:06 pm

      Thanks, Maria!

      Reply
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    October 28, 2014 at 10:06 am

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  • Denise
    October 29, 2014 at 8:57 am

    Looks as good as it tastes – Absolutely wonderful!!! Thank you

    Reply
    • AmericanCooking22
      October 29, 2014 at 10:42 am

      Thank you, Denise! I am so glad you liked them and thank you for coming back here to let me know!

      Reply
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  • Laura@Baking in Pyjamas
    November 3, 2014 at 2:58 pm

    Visiting from Merry Making Monday. These cupcakes look great, I can only imagine how yummy they must be. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!

    Reply
    • AmericanCooking22
      November 4, 2014 at 7:56 pm

      Thanks for visiting! I’ll mark my calendar to stop by to your link-up too 🙂 Thanks for letting me know!

      Reply
  • Alma
    November 4, 2014 at 9:28 pm

    These were wonderful!!! My only question is…I had a lot of crumble left over. A lot. I put a spoonful on each cupcake. Does it normally make more than needed?

    Reply
    • AmericanCooking22
      November 4, 2014 at 10:06 pm

      I’m so glad you liked them, Alma! I didn’t have that much left over, but I can get a little carried away with crumble. 🙂 May I suggest you make these mini apple pecan crumble pies? It’s the same crumble in both recipes 🙂 Depending on how much crumble you have left, you might have enough for a half recipe.

      Reply
  • Amanda @ The Kolb Corner
    November 7, 2014 at 8:38 pm

    Wow. Literally all I can think of to say is wow. There is so much going on in these cupcakes and each layer adds even more wow! And then it’s topped with my fav–cream cheese AND bourbon! Even.better.
    Thank you for sharing with us at Merry Monday!

    Reply
    • AmericanCooking22
      November 7, 2014 at 10:41 pm

      Thanks, Amanda! Mmm bourbon. Cheers to that!

      Reply
  • Christie
    November 12, 2014 at 11:53 am

    Can you tell me what lens you use on your camera? I have a 50mm I use for food shots, but I cannot get as close up as your amazing pictures! Thanks a bunch!!

    Reply
    • AmericanCooking22
      November 12, 2014 at 1:34 pm

      Hi Christie! These are all shot with a 50 mm! I have a Canon T3i. I also crop further in Lightroom most of the time.

      Reply
      • Christie
        November 12, 2014 at 2:07 pm

        Great! Thank you!! I have Photoshop and another photo editing software. I’m going to experiment on a few of my recent pics.

        Reply
        • AmericanCooking22
          November 12, 2014 at 3:18 pm

          Good luck! On the closest ones, I literally get as close to the food as my lens will allow. If it won’t focus, I back up my tripod a fraction of an inch & try again until it will focus 🙂

          Reply
  • Laura@Baking in Pyjamas
    November 16, 2014 at 1:45 pm

    Thanks for stopping by our party. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

    Reply
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  • Shane
    November 8, 2015 at 8:34 pm

    I’m about to make these but I do t have mace. Is there a substitute for that or is it imperative? Also, would homemade buttermilk be sufficient?

    Reply
    • Lindsey
      November 8, 2015 at 10:18 pm

      Hi Shane! You can definitely leave out the mace – no big deal. And homemade buttermilk is perfectly fine – just make sure to use at least 2% milk. 🙂 Happy baking!

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  • Christine
    July 17, 2016 at 9:05 pm

    I made these for my works Christmas party last year, and to this day, everyone says it is the best cupcake they ever had and they’re scared to eat another cupcake in fear that it won’t be as good as this one! I have a quick question, last time I made these, I made them all in one day. If I make them the night before, will they be good for the next day. Thank you so much!

    Reply
    • Lindsey
      July 18, 2016 at 12:21 am

      Hi Christine! That is so wonderful to hear!!! They will still be good the next day but they are best the day they are made. The cake just begins to dry out. Fortunately this cake is super moist from the pumpkin. Happy baking!

      Reply
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