Easy Pumpkin Cupcakes with Peanut Butter (Vegan)

5 from 17 votes

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

Prep Time5

Cook Time20

Total Time25

Course: Desserts, sweets

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 219kcal

Author: Kushi

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.

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.