Yield: 8 pupcakes

Peanut Butter Pumpkin Pupcakes

Peanut Butter Pumpkin Pupcakes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 cup creamy peanut butter
  • 1/4 cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling!)
  • 3 tablespoons honey
  • 1 egg

For the frosting

  • 4 ounces cream cheese, softened
  • 1/2 cup peanut butter
  • 8 Mother Hubbard Mini P-Nuttier Dog Biscuits


    1. Preheat oven to 350F. Line 8 muffin cups with paper liners.
    2. In a mixing bowl, whisk together flour and baking soda until no clumps remain. Set aside.
    3. In a separate bowl, beat peanut butter and vegetable oil with an electric mixer until smooth. Add pumpkin puree, honey, and the egg and beat. Add flour mixture and beat until just combined.
    4. Divide the batter into the 6 prepared muffin cups.
    5. Bake for 22 - 25 minutes or until cooked through. Cool completely before frosting.
    6. To make the frosting, beat the cream cheese and peanut butter until smooth. Top the cupcakes with a generous mound of frosting.
    7. Decorate with a dog Mother Hubbard Mini P-Nuttier Dog Biscuits.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 373Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 38mgSodium: 372mgCarbohydrates: 30gFiber: 4gSugar: 10gProtein: 10g

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