Pumpkin Spice Cupcakes With Brown Sugar Pecans and Cream Cheese Frosting 🧁

This recipe is one of my favorite things to make and eat during the holidays. I hope you give it a try!

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Let’s discuss the struggle.

The eternal Thanksgiving struggle.

You see, it’s real, it’s totally legit, and it’s deadly serious.

It typically manifests toward the end of the meal (when your shirt is covering the top of your jeans because you’ve just unbuttoned them), and you’re sitting there wondering, “Hmm…do I conclude this carbfest with a slice of pumpkin pie, or do I go with the pecan?”

Truly, it is one of life’s most difficult decisions…

If you, too, have faced this challenging predicament, then this cupcake recipe is for you. It’s a Frankenstein of fall flavors that combines the beautifully balanced spiciness of a perfect pumpkin pie, with the glorious greatness of brown sugar pecans — toasted first, then incorporated into the batter.

And as if that weren’t tantalizing enough, a cream cheese frosting tops it all off!

Also, as a full-time employee in the Crazy Cat Lady Department, I decorated mine with sprinkles and cute kitty fondant cutouts, but you could sub the cats for leaves or turkey shapes (that should also work).

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* This article was originally published here