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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix pumpkin puree, eggs, and melted salted butter until well combined.
Add plain flour, baking powder, baking soda, nutmeg, cinnamon, and sugar. Combine well.
Distribute the batter evenly into cupcake liners.
Bake at 180 degrees Celsius for 25-30 minutes until a toothpick inserted comes out clean.
Poke holes in the cupcakes and drizzle with coffee/espresso.
Beat cream cheese, unsalted butter, icing sugar, and vanilla extract until smooth and creamy.
Pipe the frosting onto the cooled cupcakes.
Decorate with pecans.
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Ensure the butter is melted but not hot when mixing with the eggs to prevent curdling.
For a stronger coffee flavor, increase the amount of espresso used.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it's well-drained to avoid excess moisture.
How do I store these cupcakes?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make these cupcakes gluten-free?
Yes, substitute the plain flour with a gluten-free flour blend.
Is there a substitute for cream cheese in the frosting?
You can use mascarpone cheese as a substitute for cream cheese.
How can I make the frosting less sweet?
Reduce the amount of icing sugar or add a pinch of salt to balance the sweetness.
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