Pumpkin Pecan Cupcakes

​Normally you think of pumpkin treats being served closer to Thanksgiving.  That hasn't stopped me for getting ready for pumpkin season right now.  I've even planted a pumpkin patch!  I put pumpkin seeds in the ground during the first week of June and I've already got some small pumpkin plants sprouting.  I can hardly wait for my vines to start producing flowers.  I thought I would share this recipe for Pumpkin Pecan Cupcakes - in anticipation of all of the great pumpkins that will be appearing in my garden this Fall.  

​Pumpkin Pecan Cupcakes
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
pinch of nutmeg
1 cup pumpkin puree
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 cup toasted pecans, chopped

​Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg.

​In a separate bowl, stir together pumpkin, sugar, oil and eggs. 

​Add dry ingredients to wet and stir until combined.

Fold in nuts. 

​Scoop into 16 muffin cups.

​Bake 18 minutes at 350.

​Frost pumpkin cupcakes with a spices cream cheese frosting and decorate with a spiced pecan.  

I will keep you updated on the progress of the pumpkin patch that I planted.  Hopefully, I will be seeing flowers soon.

Ciao!

Click here for a printable version of this recipe