Tasty Pumpkin Spice Latte Cupcakes: Autumn in Every Bite
Autumn flavors come alive in these Tasty Pumpkin Spice Latte Cupcakes, a perfect blend of pumpkin, warm spices, and rich coffee notes that celebrate the essence of fall. Combining the soft, moist texture of pumpkin cupcakes with the cozy flavor of a pumpkin spice latte, these treats are ideal for breakfast, brunch, or dessert. The aroma of cinnamon, nutmeg, and cloves fills your kitchen as they bake, evoking memories of crisp autumn mornings and seasonal coffee delights.
Cupcakes offer a delightful twist on classic pumpkin spice lattes, turning a beloved beverage into an indulgent, handheld treat. Each bite delivers a harmonious combination of sweet pumpkin, aromatic spices, and a subtle coffee undertone, topped with a creamy frosting that complements the flavor perfectly. Whether for a holiday gathering, a cozy afternoon snack, or a seasonal treat to share with friends and family, these cupcakes are sure to impress.
Ingredients Needed
| Ingredient | Amount | Approx. Calories |
|---|---|---|
| All-purpose flour | 1 ¾ cups | 800 |
| Granulated sugar | 1 cup | 387 |
| Brown sugar | ½ cup | 430 |
| Pumpkin purée | 1 cup | 80 |
| Eggs | 2 large | 140 |
| Vegetable oil | ½ cup | 960 |
| Baking powder | 1 ½ tsp | 10 |
| Baking soda | ½ tsp | 0 |
| Salt | ½ tsp | 0 |
| Ground cinnamon | 2 tsp | 12 |
| Ground nutmeg | ½ tsp | 3 |
| Ground cloves | ¼ tsp | 2 |
| Espresso or strong coffee | 2 tsp | 4 |
| Vanilla extract | 1 tsp | 12 |
| Cream cheese (for frosting) | 4 oz (115 g) | 100 |
| Powdered sugar (for frosting) | 1 cup | 480 |
| Unsalted butter (for frosting) | 2 tbsp | 200 |
| Pumpkin spice (for garnish) | ½ tsp | 3 |
Step-by-Step Cooking Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Prepare Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Mix Wet Ingredients
In another bowl, combine pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, espresso, and vanilla extract. Whisk until smooth and well combined.
4. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cupcakes tender.
5. Bake the Cupcakes
Divide the batter evenly among the 12 muffin cups. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
6. Prepare the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fluffy. Frost cooled cupcakes using a piping bag or spatula. Sprinkle pumpkin spice on top for garnish.
Tips for Customizing the Recipe
- Coffee-free version: Replace espresso with milk or cream for a milder flavor.
- Chocolate twist: Fold in chocolate chips into the batter for extra indulgence.
- Nutty crunch: Add chopped pecans or walnuts to the batter or sprinkle on top.
- Spice adjustment: Increase or decrease pumpkin spice quantities to suit your taste.
- Mini cupcakes: Bake in mini muffin tins for bite-sized treats, reducing baking time to 12–15 minutes.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | ~280–320 |
| Carbohydrates | 40–45 g |
| Fat | 12–15 g |
| Protein | 3–4 g |
| Sugar | 25–28 g |
Serving Suggestions
Serve Pumpkin Spice Latte Cupcakes slightly chilled or at room temperature. Pair them with:
- A warm cup of coffee, latte, or chai tea
- A drizzle of caramel or chocolate sauce for extra sweetness
- Crushed cinnamon biscuits or a dusting of cocoa powder for decoration
- Ideal for brunch spreads, dessert tables, or seasonal gift boxes
Tasty Pumpkin Spice Latte Cupcakes: Autumn in Every Bite
12
servings15
minutes20
minutes280-320
kcalIngredients
For the Cupcakes:
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 cup pumpkin purée
2 large eggs
½ cup vegetable oil
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 tsp espresso or strong coffee
1 tsp vanilla extract
For the Frosting:
4 oz (115 g) cream cheese
2 tbsp unsalted butter
1 cup powdered sugar
½ tsp pumpkin spice (for garnish)
Optional Add-ins:
Chocolate chips, pecans, or walnuts
Directions
- Preheat Oven
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Mix Wet Ingredients
- In another bowl, combine pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, espresso, and vanilla. Mix until smooth.
- Combine Wet and Dry
- Fold dry ingredients into wet mixture until just combined. Avoid overmixing.
- Bake Cupcakes
- Divide batter evenly into muffin cups. Bake 20–25 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
- Prepare Frosting
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Frost cooled cupcakes and sprinkle with pumpkin spice.
Recipe Video
Notes
- These Pumpkin Spice Latte Cupcakes are best enjoyed slightly chilled or at room temperature. The pumpkin keeps the cupcakes moist, while the warm spices and subtle coffee flavor create a cozy, autumn-inspired treat.
FAQs
1. Can I make these cupcakes ahead of time?
Yes! These cupcakes can be baked a day in advance and stored in an airtight container at room temperature. Frost them just before serving for the best texture.
2. Can I make them gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Add ½ tsp xanthan gum if your blend doesn’t already contain it for better structure.
3. Can I make them vegan?
Yes. Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), use a plant-based milk, and vegan butter or oil. Use dairy-free cream cheese for the frosting.
4. Can I omit the coffee?
Yes. Simply replace espresso or strong coffee with milk or water. The cupcakes will still be moist and flavorful with a milder taste.
5. How long do they stay fresh?
Cupcakes stay fresh in an airtight container at room temperature for 2–3 days. Refrigerate for up to 5 days, especially if frosted with cream cheese.
Conclusion
Tasty Pumpkin Spice Latte Cupcakes are the perfect seasonal treat, combining the cozy flavors of autumn with the indulgence of a cupcake. Moist, tender, and infused with warm spices and coffee notes, these cupcakes are easy to make yet impressively flavorful. Whether for a festive gathering, a cozy morning, or a sweet afternoon pick-me-up, they bring the spirit of fall to every bite and are sure to become a seasonal favorite.
