Pumpkin Pecan Bites Recipe

5 12 9
Pumpkin Pecan Bites Recipe
Pumpkin Pecan Bites Recipe photo by Taste of Home
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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
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) spice cake mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 36 pecan halves, cut into halves
  • CREAM CHEESE FROSTING:
  • 1/2 cup butter or margarine, 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 mixing bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves. Beat on medium speed 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 mixing bowl, cream the butter, cream cheese and vanilla. Gradually add confectioners' sugar. 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

Nutritional Facts

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

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  • 1 package (18-1/4 ounces) spice cake mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 36 pecan halves, cut into halves
  • CREAM CHEESE FROSTING:
  • 1/2 cup butter or margarine, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • ground cinnamon
  1. In a large mixing bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves. Beat on medium speed 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.
  2. In a small mixing bowl, cream the butter, cream cheese and vanilla. Gradually add confectioners' sugar. 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

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Reviews forPumpkin Pecan Bites

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mapete8 User ID: 2815935 149525
Reviewed Dec. 26, 2012

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

MY REVIEW
heaty89 User ID: 6675815 63742
Reviewed Nov. 14, 2012

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

MY REVIEW
jes8477 User ID: 4467285 207258
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."

MY REVIEW
Barbara Brunkan User ID: 5273219 207257
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."

MY REVIEW
jchriste65 User ID: 5550347 132756
Reviewed Nov. 16, 2010

"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."

MY REVIEW
BakerJen24 User ID: 5464527 132755
Reviewed Nov. 15, 2010

"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!"

MY REVIEW
ginabl User ID: 5563760 60065
Reviewed Nov. 15, 2010

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

MY REVIEW
kayelfinney User ID: 3444178 158709
Reviewed Nov. 15, 2010

"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."

MY REVIEW
Jenn Marie User ID: 5601948 147897
Reviewed Nov. 15, 2010

"Instant hit with everyone!"

MY REVIEW
Travale User ID: 1709114 207256
Reviewed Nov. 10, 2010

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

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