Ingredients
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup unsalted butter, melted
- ½ cup caramel sauce
- 1 cup creamy or crunchy peanut butter
- 1 cup powdered sugar
- 1-2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake tin with liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and spices.
- In another bowl, combine the pumpkin puree, eggs, and melted butter.
- Gradually mix the wet ingredients into the dry until just combined, avoiding overmixing.
- Spoon the batter evenly into the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- To make the frosting, beat together peanut butter and softened butter, then gradually add powdered sugar and milk until creamy.
- Once the cupcakes are cool, swirl on the frosting and drizzle generously with caramel sauce.
- Serve and enjoy on a lovely platter!
Notes
Ensure all ingredients are at room temperature before starting for better mixing results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian