Ingredients
- 1 cup pure pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- ½ cup unsalted butter, melted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup caramel sauce
- ½ cup peanut butter (creamy or crunchy)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, sugars, baking powder, baking soda, and spices.
- In another bowl, mix the pumpkin puree, melted butter, eggs, and peanut butter until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Scoop the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes, then transfer to a wire rack.
- Once cool, drizzle with caramel sauce and top with peanut butter.
- Serve and enjoy!
Notes
For a vegan option, substitute eggs with unsweetened applesauce and butter with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian