DisclaimerTerms Of UseGDPR PolicyCookie Policy

recipetorch

Pumpkin Spice Latte Cupcakes Delightful Fall Treat

by
- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon pumpkin spice mix - 1/2 cup unsweetened pumpkin puree - 1/4 cup brewed coffee, cooled - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - For the Frosting: - 1/2 cup cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar - Additional pumpkin spice for garnish Using high-quality ingredients makes a big difference. Fresh spices bring out the best flavor. Use pure pumpkin puree, not pumpkin pie filling. Good quality coffee enhances the latte flavor. Always check the dates on your baking items. Fresh eggs will help the cupcakes rise well. You can swap all-purpose flour with gluten-free flour for a gluten-free option. If you need a sugar alternative, try coconut sugar. For a dairy-free version, use vegan cream cheese and margarine. You can replace brewed coffee with strong brewed tea if you want a different flavor. If pumpkin spice is not available, mix cinnamon, nutmeg, and cloves in equal parts. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This heat is key for a great bake. While the oven warms, line a 12-cup muffin tin with paper liners. This keeps the cupcakes from sticking and makes for easy cleanup. In a large mixing bowl, add these dry ingredients: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon pumpkin spice mix Whisk them together well until they blend fully. This step adds air and helps the cupcakes rise. In a separate bowl, combine the following wet ingredients: - 1/2 cup unsweetened pumpkin puree - 1/4 cup brewed coffee, cooled to room temperature - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Whisk these until the mixture is smooth. This will add moisture and flavor to your cupcakes. Now, gently pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold the mixtures together. Do this carefully; you want to keep some lumps. Over-mixing can make the cupcakes tough. Once mixed, fill each muffin cup about two-thirds full with the batter. Place the muffin tin in your preheated oven. Bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they are ready. Let them cool in the pan for about 5 minutes, then move them to a wire rack to cool completely. While the cupcakes cool, prepare the frosting. In a mixing bowl, beat together these ingredients: - 1/2 cup cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar Mix until creamy and smooth. Once the cupcakes are cool, frost each one generously with the cream cheese frosting. For a special touch, sprinkle a bit of pumpkin spice on top as a garnish. Enjoy your delightful fall treat! To keep your cupcakes moist, use fresh ingredients. Old flour or expired baking powder can ruin the texture. Measure your flour correctly. Spoon it into the cup and level it off. Don't pack it down. Adding pumpkin puree helps too. It adds moisture and flavor. Use brewed coffee at room temperature. This helps blend the flavors well. One common mistake is over-mixing the batter. Mix just until wet and dry ingredients combine. A few lumps are okay. Another mistake is not checking your oven temperature. Use an oven thermometer to ensure it is accurate. Baking too long can dry out your cupcakes. Always check for doneness with a toothpick around 20 minutes. Let your cupcakes cool in the pan for five minutes. This helps them set before moving them. After that, transfer them to a wire rack. It allows air to circulate around them. Wait until they cool completely before frosting. Use a piping bag for neat frosting. Sprinkle extra pumpkin spice on top for a lovely finish. Pro Tips Use Fresh Spices: Ensure your pumpkin spice mix is fresh for maximum flavor. Ground spices can lose potency over time, so consider grinding your own for a more vibrant taste. Test for Doneness: Instead of just relying on the baking time, use a toothpick to check for doneness. If it comes out clean, your cupcakes are ready to come out of the oven! Cool Completely: Allow your cupcakes to cool completely before frosting them. This prevents the frosting from melting and ensures a beautiful finish. Experiment with Toppings: Feel free to get creative with toppings! Consider adding caramel drizzle, chocolate chips, or even crushed nuts for added texture and flavor. {{image_4}} You can make these cupcakes even better by adding chocolate or nuts. Mix in 1/2 cup of chocolate chips for a sweet twist. The chocolate pairs well with the pumpkin spice. If you prefer nuts, add 1/2 cup of chopped walnuts or pecans. This adds a nice crunch and flavor. Mix these into your batter right before you fill the muffin cups. To make dairy-free or vegan pumpkin spice latte cupcakes, swap a few ingredients. Use almond or oat milk instead of regular milk. Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. You can also use dairy-free cream cheese for the frosting. These changes keep the flavor rich and delicious. You can change the flavor of your cupcakes easily. To add a maple flavor, use maple syrup instead of sugar. This gives a nice sweetness and a warm taste. For a caramel twist, drizzle caramel sauce over the frosting. You can also mix caramel into the batter. These flavors make each bite special. Feel free to get creative with your favorite flavors! Store your pumpkin spice latte cupcakes at room temperature. Place them in an airtight container. This keeps them fresh and moist. Cupcakes can stay good for up to three days. If your kitchen is warm, try to eat them sooner. If your cupcakes are frosted, you should refrigerate them. Put the cupcakes in a sealed container. This helps the frosting stay firm and fresh. They will last about five days in the fridge. Just remember to let them sit out for a few minutes before eating. This will bring back their soft texture. You can freeze cupcakes if you want to save some for later. Wrap each cupcake in plastic wrap. Then place them in a freezer bag. They can stay good for up to three months in the freezer. To thaw, take them out and leave them at room temperature. This keeps them tasty and moist. You can use applesauce as a substitute for pumpkin puree. It keeps the cupcakes moist and adds a subtle sweetness. Mashed bananas also work well, but they change the flavor a bit. If you need a lighter option, try using sweet potato puree. This gives a nice texture and taste too. These cupcakes last about three days at room temperature. Store them in an airtight container to keep them fresh. If you refrigerate them, they can last up to a week. Just note that cold storage can dry them out, so enjoy them as soon as you can. Yes, you can use a chocolate frosting for a rich twist. A maple buttercream also pairs well with the pumpkin spice flavor. If you want something lighter, a whipped cream topping is a great choice. Get creative and find what you love best! Serve these cupcakes warm or at room temperature. They taste best after they cool down completely. You can also add a dollop of whipped cream on top for extra flair. Enjoy them with a hot drink for the perfect fall treat! You learned how to make delicious cupcakes with our easy steps and tips. We covered key ingredients, quality notes, and useful substitutions. The step-by-step guide ensures perfect baking every time. Don't forget the tips to keep your cupcakes moist and tasty. You can even try fun variations like chocolate or vegan options! Lastly, storing your cupcakes right helps maintain their flavor. Now you can bake and enjoy cupcakes that impress everyone. Happy baking!

WANT TO SAVE THIS RECIPE?

Are you ready to enjoy the taste of fall with a sweet twist? These Pumpkin Spice Latte Cupcakes are perfect for cozy days and festive gatherings. I’ll guide you through easy steps, tasty ingredients, and handy tips to make the best cupcakes ever. Whether you want to impress guests or treat yourself, these cupcakes will hit the spot. Let’s dive in and create something delicious together!

Why I Love This Recipe

  1. Delicious Fall Flavor: These cupcakes capture the essence of fall with the warm, comforting flavors of pumpkin spice.
  2. Perfectly Moist: The combination of pumpkin puree and brewed coffee ensures each cupcake is moist and flavorful.
  3. Easy to Make: With simple ingredients and straightforward instructions, these cupcakes are a breeze to whip up.
  4. Great for Any Occasion: Whether it’s a cozy gathering or a festive celebration, these cupcakes are sure to impress!

Ingredients

List of Ingredients

– 1 cup all-purpose flour

– 1/2 cup granulated sugar

– 1/2 cup packed brown sugar

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 tablespoon pumpkin spice mix

– 1/2 cup unsweetened pumpkin puree

– 1/4 cup brewed coffee, cooled

– 1/4 cup vegetable oil

– 2 large eggs

– 1 teaspoon vanilla extract

– For the Frosting:

– 1/2 cup cream cheese, softened

– 1/4 cup unsalted butter, softened

– 1 cup powdered sugar

– Additional pumpkin spice for garnish

Notes on Ingredient Quality

Using high-quality ingredients makes a big difference. Fresh spices bring out the best flavor. Use pure pumpkin puree, not pumpkin pie filling. Good quality coffee enhances the latte flavor. Always check the dates on your baking items. Fresh eggs will help the cupcakes rise well.

Substitutions and Alternatives

You can swap all-purpose flour with gluten-free flour for a gluten-free option. If you need a sugar alternative, try coconut sugar. For a dairy-free version, use vegan cream cheese and margarine. You can replace brewed coffee with strong brewed tea if you want a different flavor. If pumpkin spice is not available, mix cinnamon, nutmeg, and cloves in equal parts.

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

First, preheat your oven to 350°F (175°C). This heat is key for a great bake. While the oven warms, line a 12-cup muffin tin with paper liners. This keeps the cupcakes from sticking and makes for easy cleanup.

Mixing Dry Ingredients

In a large mixing bowl, add these dry ingredients:

– 1 cup all-purpose flour

– 1/2 cup granulated sugar

– 1/2 cup packed brown sugar

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 tablespoon pumpkin spice mix

Whisk them together well until they blend fully. This step adds air and helps the cupcakes rise.

Combining Wet Ingredients

In a separate bowl, combine the following wet ingredients:

– 1/2 cup unsweetened pumpkin puree

– 1/4 cup brewed coffee, cooled to room temperature

– 1/4 cup vegetable oil

– 2 large eggs

– 1 teaspoon vanilla extract

Whisk these until the mixture is smooth. This will add moisture and flavor to your cupcakes.

Folding Mixtures and Filling Muffin Cups

Now, gently pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold the mixtures together. Do this carefully; you want to keep some lumps. Over-mixing can make the cupcakes tough. Once mixed, fill each muffin cup about two-thirds full with the batter.

Baking Time and Checking for Doneness

Place the muffin tin in your preheated oven. Bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they are ready. Let them cool in the pan for about 5 minutes, then move them to a wire rack to cool completely.

Making and Applying the Frosting

While the cupcakes cool, prepare the frosting. In a mixing bowl, beat together these ingredients:

– 1/2 cup cream cheese, softened

– 1/4 cup unsalted butter, softened

– 1 cup powdered sugar

Mix until creamy and smooth. Once the cupcakes are cool, frost each one generously with the cream cheese frosting. For a special touch, sprinkle a bit of pumpkin spice on top as a garnish. Enjoy your delightful fall treat!

Tips & Tricks

How to Ensure Moist Cupcakes

To keep your cupcakes moist, use fresh ingredients. Old flour or expired baking powder can ruin the texture. Measure your flour correctly. Spoon it into the cup and level it off. Don’t pack it down. Adding pumpkin puree helps too. It adds moisture and flavor. Use brewed coffee at room temperature. This helps blend the flavors well.

Avoiding Common Baking Mistakes

One common mistake is over-mixing the batter. Mix just until wet and dry ingredients combine. A few lumps are okay. Another mistake is not checking your oven temperature. Use an oven thermometer to ensure it is accurate. Baking too long can dry out your cupcakes. Always check for doneness with a toothpick around 20 minutes.

Cooling and Frosting Techniques

Let your cupcakes cool in the pan for five minutes. This helps them set before moving them. After that, transfer them to a wire rack. It allows air to circulate around them. Wait until they cool completely before frosting. Use a piping bag for neat frosting. Sprinkle extra pumpkin spice on top for a lovely finish.

Pro Tips

  1. Use Fresh Spices: Ensure your pumpkin spice mix is fresh for maximum flavor. Ground spices can lose potency over time, so consider grinding your own for a more vibrant taste.
  2. Test for Doneness: Instead of just relying on the baking time, use a toothpick to check for doneness. If it comes out clean, your cupcakes are ready to come out of the oven!
  3. Cool Completely: Allow your cupcakes to cool completely before frosting them. This prevents the frosting from melting and ensures a beautiful finish.
  4. Experiment with Toppings: Feel free to get creative with toppings! Consider adding caramel drizzle, chocolate chips, or even crushed nuts for added texture and flavor.

Variations

Adding Chocolate or Nuts

You can make these cupcakes even better by adding chocolate or nuts. Mix in 1/2 cup of chocolate chips for a sweet twist. The chocolate pairs well with the pumpkin spice. If you prefer nuts, add 1/2 cup of chopped walnuts or pecans. This adds a nice crunch and flavor. Mix these into your batter right before you fill the muffin cups.

Dairy-Free and Vegan Options

To make dairy-free or vegan pumpkin spice latte cupcakes, swap a few ingredients. Use almond or oat milk instead of regular milk. Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. You can also use dairy-free cream cheese for the frosting. These changes keep the flavor rich and delicious.

Flavor Variations (e.g., Maple, Caramel)

You can change the flavor of your cupcakes easily. To add a maple flavor, use maple syrup instead of sugar. This gives a nice sweetness and a warm taste. For a caramel twist, drizzle caramel sauce over the frosting. You can also mix caramel into the batter. These flavors make each bite special. Feel free to get creative with your favorite flavors!

Storage Information

Storing Cupcakes at Room Temperature

Store your pumpkin spice latte cupcakes at room temperature. Place them in an airtight container. This keeps them fresh and moist. Cupcakes can stay good for up to three days. If your kitchen is warm, try to eat them sooner.

Refrigeration Tips for Frosted Cupcakes

If your cupcakes are frosted, you should refrigerate them. Put the cupcakes in a sealed container. This helps the frosting stay firm and fresh. They will last about five days in the fridge. Just remember to let them sit out for a few minutes before eating. This will bring back their soft texture.

Freezing Cupcakes for Later Use

You can freeze cupcakes if you want to save some for later. Wrap each cupcake in plastic wrap. Then place them in a freezer bag. They can stay good for up to three months in the freezer. To thaw, take them out and leave them at room temperature. This keeps them tasty and moist.

FAQs

What can I substitute for pumpkin puree?

You can use applesauce as a substitute for pumpkin puree. It keeps the cupcakes moist and adds a subtle sweetness. Mashed bananas also work well, but they change the flavor a bit. If you need a lighter option, try using sweet potato puree. This gives a nice texture and taste too.

How long do pumpkin spice latte cupcakes last?

These cupcakes last about three days at room temperature. Store them in an airtight container to keep them fresh. If you refrigerate them, they can last up to a week. Just note that cold storage can dry them out, so enjoy them as soon as you can.

Can I use a different type of frosting?

Yes, you can use a chocolate frosting for a rich twist. A maple buttercream also pairs well with the pumpkin spice flavor. If you want something lighter, a whipped cream topping is a great choice. Get creative and find what you love best!

What’s the best way to serve these cupcakes?

Serve these cupcakes warm or at room temperature. They taste best after they cool down completely. You can also add a dollop of whipped cream on top for extra flair. Enjoy them with a hot drink for the perfect fall treat!

You learned how to make delicious cupcakes with our easy steps and tips. We covered key ingredients, quality notes, and useful substitutions. The step-by-step guide ensures perfect baking every time. Don’t forget the tips to keep your cupcakes moist and tasty. You can even try fun variations like chocolate or vegan options! Lastly, storing your cupcakes right helps maintain their flavor. Now you can bake and enjoy cupcakes that impress everyone. Happy bakin

- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon pumpkin spice mix - 1/2 cup unsweetened pumpkin puree - 1/4 cup brewed coffee, cooled - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - For the Frosting: - 1/2 cup cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar - Additional pumpkin spice for garnish Using high-quality ingredients makes a big difference. Fresh spices bring out the best flavor. Use pure pumpkin puree, not pumpkin pie filling. Good quality coffee enhances the latte flavor. Always check the dates on your baking items. Fresh eggs will help the cupcakes rise well. You can swap all-purpose flour with gluten-free flour for a gluten-free option. If you need a sugar alternative, try coconut sugar. For a dairy-free version, use vegan cream cheese and margarine. You can replace brewed coffee with strong brewed tea if you want a different flavor. If pumpkin spice is not available, mix cinnamon, nutmeg, and cloves in equal parts. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This heat is key for a great bake. While the oven warms, line a 12-cup muffin tin with paper liners. This keeps the cupcakes from sticking and makes for easy cleanup. In a large mixing bowl, add these dry ingredients: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon pumpkin spice mix Whisk them together well until they blend fully. This step adds air and helps the cupcakes rise. In a separate bowl, combine the following wet ingredients: - 1/2 cup unsweetened pumpkin puree - 1/4 cup brewed coffee, cooled to room temperature - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Whisk these until the mixture is smooth. This will add moisture and flavor to your cupcakes. Now, gently pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold the mixtures together. Do this carefully; you want to keep some lumps. Over-mixing can make the cupcakes tough. Once mixed, fill each muffin cup about two-thirds full with the batter. Place the muffin tin in your preheated oven. Bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they are ready. Let them cool in the pan for about 5 minutes, then move them to a wire rack to cool completely. While the cupcakes cool, prepare the frosting. In a mixing bowl, beat together these ingredients: - 1/2 cup cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar Mix until creamy and smooth. Once the cupcakes are cool, frost each one generously with the cream cheese frosting. For a special touch, sprinkle a bit of pumpkin spice on top as a garnish. Enjoy your delightful fall treat! To keep your cupcakes moist, use fresh ingredients. Old flour or expired baking powder can ruin the texture. Measure your flour correctly. Spoon it into the cup and level it off. Don't pack it down. Adding pumpkin puree helps too. It adds moisture and flavor. Use brewed coffee at room temperature. This helps blend the flavors well. One common mistake is over-mixing the batter. Mix just until wet and dry ingredients combine. A few lumps are okay. Another mistake is not checking your oven temperature. Use an oven thermometer to ensure it is accurate. Baking too long can dry out your cupcakes. Always check for doneness with a toothpick around 20 minutes. Let your cupcakes cool in the pan for five minutes. This helps them set before moving them. After that, transfer them to a wire rack. It allows air to circulate around them. Wait until they cool completely before frosting. Use a piping bag for neat frosting. Sprinkle extra pumpkin spice on top for a lovely finish. Pro Tips Use Fresh Spices: Ensure your pumpkin spice mix is fresh for maximum flavor. Ground spices can lose potency over time, so consider grinding your own for a more vibrant taste. Test for Doneness: Instead of just relying on the baking time, use a toothpick to check for doneness. If it comes out clean, your cupcakes are ready to come out of the oven! Cool Completely: Allow your cupcakes to cool completely before frosting them. This prevents the frosting from melting and ensures a beautiful finish. Experiment with Toppings: Feel free to get creative with toppings! Consider adding caramel drizzle, chocolate chips, or even crushed nuts for added texture and flavor. {{image_4}} You can make these cupcakes even better by adding chocolate or nuts. Mix in 1/2 cup of chocolate chips for a sweet twist. The chocolate pairs well with the pumpkin spice. If you prefer nuts, add 1/2 cup of chopped walnuts or pecans. This adds a nice crunch and flavor. Mix these into your batter right before you fill the muffin cups. To make dairy-free or vegan pumpkin spice latte cupcakes, swap a few ingredients. Use almond or oat milk instead of regular milk. Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. You can also use dairy-free cream cheese for the frosting. These changes keep the flavor rich and delicious. You can change the flavor of your cupcakes easily. To add a maple flavor, use maple syrup instead of sugar. This gives a nice sweetness and a warm taste. For a caramel twist, drizzle caramel sauce over the frosting. You can also mix caramel into the batter. These flavors make each bite special. Feel free to get creative with your favorite flavors! Store your pumpkin spice latte cupcakes at room temperature. Place them in an airtight container. This keeps them fresh and moist. Cupcakes can stay good for up to three days. If your kitchen is warm, try to eat them sooner. If your cupcakes are frosted, you should refrigerate them. Put the cupcakes in a sealed container. This helps the frosting stay firm and fresh. They will last about five days in the fridge. Just remember to let them sit out for a few minutes before eating. This will bring back their soft texture. You can freeze cupcakes if you want to save some for later. Wrap each cupcake in plastic wrap. Then place them in a freezer bag. They can stay good for up to three months in the freezer. To thaw, take them out and leave them at room temperature. This keeps them tasty and moist. You can use applesauce as a substitute for pumpkin puree. It keeps the cupcakes moist and adds a subtle sweetness. Mashed bananas also work well, but they change the flavor a bit. If you need a lighter option, try using sweet potato puree. This gives a nice texture and taste too. These cupcakes last about three days at room temperature. Store them in an airtight container to keep them fresh. If you refrigerate them, they can last up to a week. Just note that cold storage can dry them out, so enjoy them as soon as you can. Yes, you can use a chocolate frosting for a rich twist. A maple buttercream also pairs well with the pumpkin spice flavor. If you want something lighter, a whipped cream topping is a great choice. Get creative and find what you love best! Serve these cupcakes warm or at room temperature. They taste best after they cool down completely. You can also add a dollop of whipped cream on top for extra flair. Enjoy them with a hot drink for the perfect fall treat! You learned how to make delicious cupcakes with our easy steps and tips. We covered key ingredients, quality notes, and useful substitutions. The step-by-step guide ensures perfect baking every time. Don't forget the tips to keep your cupcakes moist and tasty. You can even try fun variations like chocolate or vegan options! Lastly, storing your cupcakes right helps maintain their flavor. Now you can bake and enjoy cupcakes that impress everyone. Happy baking!

Pumpkin Spice Latte Cupcakes

Deliciously moist cupcakes infused with pumpkin spice and topped with creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 2 cup granulated sugar
  • 1 2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 2 teaspoon salt
  • 1 tablespoon pumpkin spice mix
  • 1 2 cup unsweetened pumpkin puree
  • 1 4 cup brewed coffee, cooled
  • 1 4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 2 cup cream cheese, softened
  • 1 4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • pinch additional pumpkin spice for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prepare for baking.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin spice mix. Whisk them together thoroughly until the mixture is evenly blended.
  • In a separate bowl, whisk together the pumpkin puree, cooled brewed coffee, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  • Carefully pour the wet mixture into the bowl with the dry ingredients. Gently fold the two mixtures together with a spatula until just combined. Take care not to over-mix; a few lumps are perfectly fine.
  • Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Once done, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then carefully transfer the cupcakes to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until the mixture is creamy and smooth. Gradually sift in the powdered sugar while mixing, creating a fluffy frosting texture.
  • When the cupcakes have cooled completely, use a knife or a piping bag to generously frost each one with the cream cheese frosting.
  • To finish, sprinkle a pinch of additional pumpkin spice on top of each frosted cupcake for a delightful garnish.

Notes

For best results, ensure all ingredients are at room temperature before mixing.
Keyword cupcakes, dessert, pumpkin spice

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating