These pumpkin and peanut butter cupcakes are extremely moist and if served without frosting, turn to the perfect fall muffins. Full of flavor, protein, moist crumbs and loaded with my favorite pumpkin pie spice.
I recommend that you use store bought creamy peanut butter.
For best results use buttermilk.
For the cream cheese and whipped cream frosting, make sure that cream cheese is at room temperature and heavy cream is cold.
If it happens that you make the frosting in advance, keep refrigerated.
Keep cupcakes refrigerated.
Any Halloween style candy can be used to decorate the cupcakes.