Pumpkin Pecan Bites Recipe

Pumpkin Pecan Bites RecipePhoto by: Taste of Home Pumpkin Pecan Bites Recipe Rating 5

This recipe makes a lot, so I like sharing the bite-size treats at potlucks. To easily frost them, try putting the frosting in a pastry bag and piping it on top of the cupcakes. —Carol Beyerl, East Wenatchee, Washington

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Pumpkin Pecan Bites Recipe
  • Prep: 20 min. Bake: 20 min. + cooling
  • Yield: 36 Servings
20 20 40

Ingredients

  • 1 package (18-1/4 ounces) spice cake mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs
  • 1/2 cup canola oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 36 pecan halves
  • CREAM CHEESE FROSTING:
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • Ground cinnamon

Directions

  • In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each. Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners' sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon. Yield: about 6 dozen.

    Editor's Note:This recipe can be prepared in 2 dozen regular-size muffin cups. Bake for 22-26 minutes.

Nutritional Facts 1 serving (2 each) equals 191 calories, 10 g fat (3 g saturated fat), 32 mg cholesterol, 186 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pumpkin Pecan Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p82

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Reviews for Pumpkin Pecan Bites (10)

Pumpkin Pecan Bites Recipe

Pumpkin Pecan Bites

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Reviewed on Dec. 07, 2010 by jes8477

These are absolutely wonderful. So moist and a different texture than the normal cupcake or muffin. Everyone LOVED them. I plan on making them again for an upcoming social.


Reviewed on Nov. 16, 2010 by healthyhart

I used a different frosting that was lactose-free and substituted in gluten-free flours and they worked great. I also used freshly cooked pumpkin and fresh pineapple. These are addictingly good!


Reviewed on Nov. 16, 2010 by Barbara Brunkan

My husband says that this is the best cupcake I have made this year. Also took the cupcakes to a church group last night and they gave rave reviews such as...moist and tender and a delicate cross between muffin and cupcake...please bring more.


Reviewed on Nov. 16, 2010 by jchriste65

Made these in mini-muffin pan. Were delicious. Brought some to work and got good reviews. I would add more cinnamon, cloves, etc. to get more intense flavor. Time consuming to frost mini's, but just the right size.


Reviewed on Nov. 15, 2010 by BakerJen24

I made this recipe as a cake. It is so good. The only changes I made were I added 1/2 tsp. each of ginger and nutmeg and omitted the nuts for the cake. This recipe is a keeper!


Reviewed on Nov. 15, 2010 by ginabl

Was a big hit at a jazzercise party. The pecan on top of the muffin made it. And the icing wasn't overly sweet.


Reviewed on Nov. 15, 2010 by susanmo

This was easy to make and delicious. The recipe made 96 minis for me. I frosted half and dusted powdered sugar on the other half. My guests loved them. I'm thinking that raisins would be a nice addition.


Reviewed on Nov. 15, 2010 by kayelfinney

I made them for cookie Sunay for church and they were a big hit. I used full cinnamon ad cloves. could have used a bit more pumpkin.


Reviewed on Nov. 15, 2010 by Jenn Marie

Instant hit with everyone!


Reviewed on Nov. 10, 2010 by Travale

I only used a tsp of cinnamon and these turned out great. Everyone loved them

 
 
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