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- 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 2 large eggs, at room temperature - 1/2 cup pumpkin puree (canned or freshly made) - 1 teaspoon pure vanilla extract - 1/2 cup brewed coffee, cooled to room temperature - 1/2 cup whole milk For this recipe, use fresh pumpkin puree for the best taste. Canned puree works well, too, but fresh brings a vibrant flavor. Look for high-quality butter and sugar, as they enhance the cupcake's richness. If you need a dairy-free option, swap the butter for coconut oil and use almond milk in place of whole milk. These changes keep the pumpkin spice latte flavor while making it suitable for more diets. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This helps the cupcakes bake evenly. While the oven heats, grab a cupcake tin and line it with paper cupcake liners. This will keep your treats from sticking. Make sure each liner fits snugly in its spot. In a medium bowl, whisk together the dry ingredients. You will need 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and ¼ teaspoon of salt. Mix these until they are well combined. Set this bowl aside for later. In a large bowl, place ½ cup of softened unsalted butter and 1 cup of packed brown sugar. Use a hand mixer or a stand mixer on medium speed. Beat this mixture for about 3 to 5 minutes. It should be light and fluffy. This step is key for a great cupcake texture. Next, add 2 large eggs, one at a time. Mix well after each egg until the batter is smooth. Now, add ½ cup of pumpkin puree and 1 teaspoon of pure vanilla extract to the butter-sugar mixture. Stir this well until everything is mixed together smoothly. In another bowl, combine ½ cup of cooled brewed coffee and ½ cup of whole milk. Gradually add the dry ingredients into the butter mixture. Alternate this with the coffee-milk mixture, starting and ending with the flour. Mix on low speed until just combined. Do not overmix; it is okay if some lumps remain. Carefully fill each cupcake liner with batter until they are about two-thirds full. This allows room for the cupcakes to rise nicely. Place the cupcake tin into the preheated oven. Bake for 18 to 20 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean, your cupcakes are done. After baking, let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. - Overmixing vs. under-mixing: Mixing the batter just right is key. Overmixing makes cupcakes dense. You want a light and fluffy texture. Mix until just combined. Some lumps are okay. Under-mixing may leave dry spots. Aim for a smooth batter without overdoing it. - Importance of room temperature ingredients: Using room temperature ingredients matters. Cold butter or eggs can make mixing hard. They won't blend well and can affect the rise. Let eggs and butter sit out for about 30 minutes before you start. This small step can make a big difference. - Recommendations for frosting options: I love using whipped cream for a light touch. It complements the rich flavors of the cupcakes. Cream cheese frosting adds a tangy sweetness. Choose what fits your taste. Both options look great and taste even better! - Tips for decorating with spices and garnishes: Get creative with toppings! A sprinkle of pumpkin pie spice adds warmth. Mini coffee beans give an elegant touch. You can also use chocolate shavings or nuts. Make each cupcake look special and inviting. - Ideas for adding extra spices or flavors: To amp up the flavor, try adding nutmeg or cinnamon. A dash of vanilla extract also boosts the taste. These spices work well with pumpkin. You can even mix in chocolate chips for a sweet surprise! - Suggestions for pairing the cupcakes with beverages: Pair these cupcakes with a warm drink. A latte or hot chocolate matches perfectly. You can also try them with spiced cider. The right drink can enhance the cupcake experience. Enjoy exploring different flavors! Pro Tips Use Fresh Pumpkin Puree: If you have the time, make your own pumpkin puree from fresh pumpkins. It adds a wonderful flavor and moisture that canned versions may lack. Cool the Coffee: Make sure your brewed coffee is completely cooled before adding it to the batter. Hot coffee can negatively affect the texture of your cupcakes. Don’t Overmix: When combining the dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to dense cupcakes. Experiment with Frosting: While cream cheese frosting is a classic choice, consider using flavored buttercream or even a spiced whipped cream for a unique twist on your cupcakes. {{image_4}} To make vegan pumpkin spice latte cupcakes, swap a few ingredients. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken. Replace the butter with coconut oil or vegan butter. Use plant-based milk in place of whole milk. For the coffee, any brewed coffee works well. If you're gluten-free, choose the right flour. Use a 1:1 gluten-free flour blend. These blends often contain rice flour and tapioca starch. They mimic the texture of regular flour well. You can also use almond flour for a nutty flavor. Just remember to adjust the amount. Almond flour is denser than all-purpose flour. You can change the flavors to suit your taste. For frosting, try a chocolate ganache or maple cream. Both pair well with pumpkin spice. Add mix-ins too! Chopped nuts or chocolate chips add a fun crunch. If you prefer sweeter cupcakes, add a bit more brown sugar. For less sweetness, cut back on the sugar or use a sugar substitute. Experiment to find your favorite flavor! To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of wax paper between layers if stacking them. Keep the container at room temperature for up to three days. If you want them to last longer, refrigerate them. Just remember that the fridge can change their texture a bit. You can freeze these cupcakes for longer storage. First, let them cool completely. Wrap each cupcake tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. To thaw, take the cupcakes out and leave them at room temperature for about an hour. If you want the best taste, frost them after thawing. This keeps the frosting fresh and smooth. Enjoy your fall treat any time of the year! Yes, you can use fresh pumpkin. Fresh pumpkin gives a bright flavor. It also adds texture. To use fresh pumpkin, roast it first. Remove the skin and seeds, then puree it. Canned pumpkin is easier and saves time. It is smooth and ready to use. Both options work well in these cupcakes. These cupcakes last about three days at room temperature. Make sure to store them in an airtight container. If you keep them in the fridge, they can last up to a week. Just remember to let them warm up a bit before you eat them. This way, they taste fresh and soft. Yes, you can make the batter ahead of time. Mix it and store it in the fridge for up to 24 hours. Just cover it tightly to keep it fresh. When you are ready to bake, stir the batter a bit. This helps it mix well again before you pour it into the cupcake liners. These cupcakes are great for many occasions! They fit perfectly at fall parties and Thanksgiving. You can serve them at Halloween get-togethers, too. They also work well for coffee dates or cozy family gatherings. Their warm spices make every moment feel special. You’ve learned how to make delicious pumpkin spice latte cupcakes. We covered the key ingredients, the step-by-step baking process, and tips to avoid common mistakes. You also discovered variations for vegan and gluten-free options. Remember, fresh ingredients matter, and following instructions ensures success. With these cupcakes, you can celebrate any occasion with fun and flavor. Enjoy baking, and share your tasty results!

Pumpkin Spice Latte Cupcakes

Delicious cupcakes infused with pumpkin spice and coffee flavors, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 0.5 cups pumpkin puree (canned or freshly made)
  • 1 teaspoon pure vanilla extract
  • 0.5 cups brewed coffee, cooled to room temperature
  • 0.5 cups whole milk

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). While the oven heats, line a cupcake tin with paper cupcake liners to prevent sticking.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined. Set this dry mixture aside for later use.
  • In a large mixing bowl, cream the softened unsalted butter with the packed brown sugar using a hand mixer or stand mixer on medium speed. Beat the mixture until it becomes light and fluffy, which should take about 3-5 minutes.
  • Add the eggs to the butter-sugar mixture one at a time, ensuring to mix well after each addition to create a smooth batter.
  • Incorporate the pumpkin puree and vanilla extract into the mixture, stirring until everything is thoroughly combined and smooth.
  • In a separate bowl, mix the cooled brewed coffee and whole milk together until blended.
  • Gradually introduce the dry ingredient mixture into the bowl with the butter mixture, alternating with the coffee-milk mixture. Begin with the flour mixture and end with it, mixing on low speed until just combined. Be careful not to overmix; some lumps are okay.
  • Carefully distribute the cupcake batter into the prepared cupcake liners, filling each one about two-thirds full to allow space for rising.
  • Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.

Notes

For a delightful finish, frost the cooled cupcakes with either whipped cream or a rich cream cheese frosting. Add a light dusting of pumpkin pie spice on top or garnish with mini coffee beans for an elegant touch.
Keyword cupcakes, fall dessert, pumpkin spice