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Add the spices: Mix in pumpkin pie spice, cinnamon, and ground cloves for those warm fall flavors.
Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine and add the cinnamon chips: Gradually add the dry ingredients to the wet mixture and mix on low until combined. Fold in the cinnamon chips.
Make the streusel: In a food processor, combine the pecans (reserve some for toppings), dark brown sugar, flour, and cinnamon. Pulse a few times to combine. Add cold butter, 1 tablespoon at a time, and pulse until crumbly.
Assemble the cupcakes: Fill cupcake tins 2/3 of the way with a whisk. Sprinkle the pecan streusel over the top, adding more chopped pecans if desired.
Bake: Bake at 400°F (200°C) for 5 minutes, then reduce the heat to 350°F (175°C), and bake for an additional 20 minutes. Cupcakes are ready when a toothpick inserted comes out clean.
Cool and Enjoy: Let the cupcakes cool for about 5 minutes before removing from the tin. Enjoy this delicious fall treat!
Total Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 24 large cupcakes
These Pumpkin Cinnamon Cupcakes are the perfect warm, spiced comfort food to enjoy all fall long!