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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
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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Reviewed on Dec. 26, 2012 by mapete8
These were a big hit both at home and at work. Quite simple to make.
Reviewed on Nov. 14, 2012 by heaty89
These were really good! Very moist, and everyone loved them!
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.
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