Makes 12 cupcakes
For the Cake:
1 and 1/2 cup all purpose flour
3/4 teaspoon salt
1/2 cup vegetable oil
1/3 cup water
1 and 1/4 cup white granulated sugar
1/4 cup brown sugar
1 and 1/4 cup canned pumpkin
1 teaspoon vanilla
1 and 1/4 teaspoon pumpkin pie spice (or 1 tsp cinnamon, 1/2+1/4 teaspoon nutmeg and 1/2 teaspoon cloves)
2 eggs
1 teaspoon baking soda
For the Cream Cheese Frosting:
1 8 oz block of cream cheese, softened
4 Tablespoons of unsalted butter, softened
1/2 cup of powdered sugar
1/2 teaspoon vanilla
1 Tablespoon heavy cream
For the candied pecans
1/2 cup pecans
1/4 cup brown sugar
1 pinch salt
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1 Tablespoon butter
Step 1: Preheat the oven to 350F. Mix together the flour, baking soda, salt and spices. Then, in a separate bowl, mix together the eggs, oil, water, sugars and pumpkin.
Step 2: Add the dry ingredients into the wet in two batches and whisk until fully combined (but do not over-mix). Pour into lined cupcake tins and bake for about 15-20 minutes (until toothpick inserted comes out clean). Let the cakes cool completely, at least 20 minutes.
Step 3: Make the candied nuts by combining butter and brown sugar in a small pan over medium heat to melt the butter, stirring to combine. Then add the nuts, vanilla, salt and cinnamon. Cook until bubbling. Then pop the nuts in the oven at 350 and cook for an additional 5 minutes.
Step 4: Make the frosting by combining all ingredients and whipping together (make sure your cream cheese and butter are really soft). Frost the cooled cupcakes.
Step 5: Add the cooled nuts to the frosting for decoration. Enjoy!
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