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    Home » Fall Recipes

    Easy Pumpkin Cupcakes with Peanut Butter (Vegan)

    Published: Oct 7, 2015 · Modified: Sep 23, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Pumpkin cupcakes with peanut butter are soft and moist, easy to make, perfectly spiced, and a must-try recipe this fall season.

    Check out our holiday pumpkin pie with streusel topping and instant pumpkin pancakes.

    Easy pumpkin cupcakes with peanut butter. Best fall and holiday dessert recipe.

    Jump to:
    • Pumpkin Spice Cupcakes
    • Ingredients
    • Step-by-step instructions
    • Tips
    • More Pumpkin recipes
    • Recipe card
    • User Reviews

    Pumpkin Spice Cupcakes

    Happy Fall! These are the best pumpkin cupcakes you will make this autumn and holiday season. They are perfectly soft and moist, easy to make with basic ingredients, eggless, vegan and dairy-free, and perfectly pumpkin-spiced, just like pumpkin pie.

    Ingredients

    All-purpose flour: Base of the batter.
    Baking powder and baking soda: Helps your cupcakes rise.
    Pumpkin spice: Store-bought or homemade pumpkin spice can be used, or add 1 teaspoon cinnamon with ¼ teaspoon of ginger and cloves and a pinch of nutmeg.
    Oil: For a moist cupcakes
    Sugar: Sweetener in your cupcakes. Light, brown, or granulated sugar, anything will work.
    Peanut butter: I love adding to my baking recipes. Adds moisture and flavor.
    Pumpkin puree: Use store-bought canned pumpkin puree for the recipe.

    See the recipe card below for a full list of ingredients and measurements.

    Best pumpkin spice cupcakes or pumpkin cupcake recipe with peanut butter. Easy holiday desserts.

    Step-by-step instructions

    • Preheat the oven to 350 degrees F or 180 degrees C. Line the muffin pan with cupcake liners and keep it aside.
    • Whisk flour, baking powder, baking soda, salt, and pumpkin spice in one bowl. Whisk together oil, sugar, pumpkin puree, and peanut butter.
    • Pour the wet ingredients into the dry ingredients and mix until combined. The batter will be thick.
    • Fill up to ⅔ of the liners with the cupcake batter. Top it with chocolate chips.
    • Bake for about 20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.

    Tips

    • Make ahead: These cupcakes can be made a day in advance, covered, and stored at room temperature.
    • Any leftovers can be stored in an airtight conatiner in the refrigerator for 3 to 4 days.
    • Instead of pumpkin spice, you can use 1 teaspoon cinnamon, ¼ teaspoon of clove, ginger, and a pinch of nutmeg.
    • To make it oil-free, apple sauce can also be used.
    • For baking, I prefer canned pumpkin over homemade pumpkin puree for best results.
    • I have used store-bought crunchy peanut butter. If using plain peanut butter, then you can add up to ¾ cup of sugar.

    More Pumpkin recipes

    • Classic pumpkin Pie with Streusel topping.
      Pumpkin Pie with Streusel Topping
    • Vegan Pumpkin Doughnut Holes / Vegan Pumpkin donuts / Fall desserts / Thanksgiving desserts / Christmas desserts / Halloween desserts / Pumpkin recipes
      VEGAN PUMPKIN DOUGHNUT HOLES | HOW TO MAKE PUMPKIN DONUTS
    • Best and easy holiday pumpkin cranberry bread (Pumpkin nut bread recipe). Fall and holiday baking.
      Pumpkin Cranberry Bread | Pumpkin Nut Bread | Quick Holiday Bread Recipe
    • Best pumpkin bread recipe. Easy and vegan pumpkin bread loaf. Fall and holiday bread baking.
      Best Pumpkin Bread Recipe (Easy, Vegan) | Pumpkin Bread with Yeast

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    Pumpkin cupcakes with peanut butter (Best, vegan, dairy-free). Easy Holiday and fall desserts.

    Easy Pumpkin Cupcakes with Peanut Butter (Vegan)

    Kushi
    Pumpkin cupcakes with peanut butter are soft and moist, easy to make, perfectly spiced, and a must-try recipe this fall season.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Desserts, sweets
    Cuisine American
    Servings 12
    Calories 219 kcal

    Equipment

    • Muffin pan

    Ingredients
      

    • 1 cup All purpose flour
    • 1 teaspoon Baking powder
    • ½ teaspoon Baking soda
    • ½ teaspoon Salt
    • 2 teaspoon Pumpkin spice
    • ¼ cup Oil
    • ½ cup Brown Sugar
    • 1 ¼ cup Pumpkin puree
    • ½ cup Peanut butter
    • 4 tablespoon Chocolate chips

    Instructions
     

    • Preheat the oven to 350 degrees F or 180 degrees C. Line the muffin pan with cupcake liners and keep it aside.
    • Whisk flour, baking powder, baking soda, salt, and pumpkin spice in one bowl. Whisk together oil, sugar, pumpkin puree, and peanut butter.
      1 cup All purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoon Pumpkin spice
    • Pour the wet ingredients into the dry ingredients and mix until combined. The batter will be thick.
      ¼ cup Oil, ½ cup Brown Sugar, 1 ¼ cup Pumpkin puree, ½ cup Peanut butter
    • Fill up to ⅔ of the liners with the cupcake batter. Top it with chocolate chips.
      4 tablespoon Chocolate chips
    • Bake for about 20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.

    Notes

    • Make ahead: These cupcakes can be made a day in advance, covered, and stored at room temperature.
    • Any leftovers can be stored in an airtight conatiner in the refrigerator for 3 to 4 days.
    • Instead of pumpkin spice, you can use 1 teaspoon cinnamon, ¼ teaspoon of clove, ginger, and a pinch of nutmeg.
    • To make it oil-free, apple sauce can also be used.
    • For baking, I prefer canned pumpkin over homemade pumpkin puree for best results.
    • I have used store-bought crunchy peanut butter. If using plain peanut butter, then you can add up to ¾ cup of sugar.

    Nutrition

    Calories: 219kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 0.3mgSodium: 228mgPotassium: 165mgFiber: 2gSugar: 13gVitamin A: 3974IUVitamin C: 1mgCalcium: 44mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Note: We originally posted this recipe for pumpkin cupcakes in Oct 2015. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.

    More Fall Recipes

    • Best apple halwa sweet (Indian apple pudding dessert) - quick and easy apple recipe.
      Apple Halwa | Apple Pudding | Easy Apple Dessert Recipe
    • Easy roasted acorn squash slices for dinner served with garlic cream sauce.
      Roasted Acorn Squash Slices with Garlic Cream Sauce
    • Best pumpkin pancakes recipe with leftover pie filling. Mini Pumpkin Bites.
      Pumpkin Pancakes with Leftover Pumpkin Pie Pilling | Pancake Bites
    • Best 5 Cheese Pizza Recipe - Classic Cheese Pizza with homemade dough.
      5 Cheese Pizza | Homemade Cheese Pizza Recipe

    Reader Interactions

    Comments

    1. Traditionallymodernfood

      October 09, 2015 at 5:00 pm

      5 stars
      This s great great for eyes and mouth.looks delicious

      Reply
      • Kushi

        October 09, 2015 at 8:14 pm

        Thank you Vidya 🙂

        Reply
    2. Marsha @ Marsha's Baking Addiction

      October 10, 2015 at 1:01 pm

      5 stars
      Mmmm, pumpkin peanut butter... they sound perfect together! These look scrumptious!

      Reply
      • Kushi

        October 10, 2015 at 9:23 pm

        Thank you Marsha 🙂

        Reply
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