Description
Delightful pumpkin cupcakes topped with luscious caramel and peanut butter frosting, perfect for autumn gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup peanut butter (smooth or crunchy)
- ½ cup caramel sauce (plus more for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
- In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, and vegetable oil until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix.
- Spoon the batter into prepared cupcake liners, filling them two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, combine peanut butter and caramel sauce until smooth. Frost cooled cupcakes generously.
- Drizzle additional caramel over the frosted cupcakes before serving.
- Serve and enjoy!
Notes
Avoid using canned pumpkin pie filling; use pure pumpkin for best results. Allow cupcakes to cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin cupcakes, caramel frosting, peanut butter frosting, autumn dessert, family recipe