Description
These delightful pumpkin cupcakes are infused with warm spices, creamy peanut butter, and drizzled with rich caramel, perfect for fall celebrations.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup peanut butter
- 1/2 cup vegetable oil
- Caramel sauce for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the dry ingredients: flour, baking powder, baking soda, spices, and brown sugar.
- In another bowl, mix the wet ingredients: pumpkin puree, eggs, and oil. Stir in the peanut butter until blended.
- Gradually combine the wet and dry mixtures, stirring gently until just mixed.
- Spoon the batter into the muffin tins, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with caramel sauce and top with peanut butter if desired.
- Enjoy with family and friends!
Notes
Use room temperature eggs for better mixing. Check doneness a minute or two earlier to prevent over-baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pumpkin cupcakes, caramel, peanut butter, fall desserts, holiday baking