Pumpkin Pecan Bites Recipe
Pumpkin Pecan Bites Recipe photo by Taste of Home

Pumpkin Pecan Bites Recipe

Read Reviews
5 12 9
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 36 servings


  • 1 package spice cake mix (regular size)
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup canola oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 36 pecan halves, cut in half
  • 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

Nutritional Facts

2 each: 191 calories, 10g fat (3g saturated fat), 32mg cholesterol, 186mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 2g protein


  1. 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.
  2. 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.
  3. 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.
Originally published as Pumpkin Pecan Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p82

Reviews for Pumpkin Pecan Bites

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 26, 2012

"These were a big hit both at home and at work. Quite simple to make."

Reviewed Nov. 14, 2012

"These were really good! Very moist, and everyone loved them!"

Reviewed Dec. 7, 2010

"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 Nov. 16, 2010

"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 Nov. 16, 2010

"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."

Loading Image