Perfect for Halloween treats or any time in the fall. Or really, just any time!




  • 2 c sugar
  • 1/2 c chopped pecans
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 c all-purpose flour
  • 2 tsp. cinnamon
  • 4 eggs
  • 1 1/4 c vegetable oil
  • 2 c canned pumpkin
  • 1/2 c coconut

Cream Cheese Frosting

  • 1 stick butter, softened
  • 1 8-ounce block cream cheese, softened
  • 1 box confectioners sugar
  • 1 tsp. vanilla


BGE Set-Up

  1. 350 degrees Indirect


  1. Mix together sugar, pumpkin, vegetable oil and eggs.
  2. Sift together cinnamon, flour, baking powder, baking soda and salt.
  3. Mix in with pumpkin mixture. Stir in pecans and coconut.
  4. Fill liner filled cupcake pans about 3/4 full and bake for about 12-14 minutes or until toothpick comes out clean. **NOTE: We usually make this recipe in a Bundt pan (40-50 minutes or until done). But for mini cupcakes, we used cupcake liners. I think It would be better to lightly spray inside of cupcake liners with Pam or Bakers Joy to prevent cupcakes from sticking to paper.

Cream Cheese Frosting Directions

  1. Beat butter, cream cheese and vanilla together until smooth and creamy.
  2. Blend in confectioners sugar until well-blended.
  3. Spread or pipe frosting on cooled cupcakes.