Step 1

Preheat oven to 350°F. Spray 6 cavities of a muffin pan with nonstick cooking spray.

Step 2

Stir together pumpkin, molasses, honey, and egg. Add baking powder, baking soda, cinnamon and flour and stir until fully mixed.

Step 3

Place 1/4 cupful of batter in each muffin cup. Bake for 14-16 minutes or until a toothpick comes out mostly clean. Cool completely before frosting.

Step 4

To make frosting: add heavy whipping cream to a large bowl. Add peanut butter. Beat with a hand or a stand mixer until stiff peaks form.

Step 5

Frost cupcakes as desired. For look in photos: fill a pastry bag fitted with a 1M star tip. Pipe frosting and top with a mini milk bone.

Step 6

Store in an airtight container for up to 3 days or freeze for up to one month.