Imagine sinking your teeth into a cupcake that captures the essence of fall in every single bite - a magical fusion of creamy peanut butter and rich pumpkin that will make your taste buds dance with joy! These aren't just ordinary cupcakes; they're a decadent experience that transforms simple ingredients into a dessert so irresistible, you'll want to bake them again and again. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup pumpkin puree
- 1/2 cup peanut butter
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, lightly spraying with non-stick cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, peanut butter, granulated sugar, vegetable oil, and eggs until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove the cupcake tin from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally frost with a peanut butter cream cheese frosting or enjoy as is.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Room Temperature Matters: Ensure eggs and other wet ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Check Freshness of Spices: Use fresh cinnamon and nutmeg for the most vibrant flavor profile.
- Uniform Baking: Use an ice cream scoop to ensure each cupcake is the same size, promoting even baking.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain structural integrity.
- Storage Hack: For maximum moisture, store cupcakes in an airtight container with a slice of bread to keep them soft and fresh.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 18g
Saturated Fat: g
Cholesterol: 35mg
