There’s something magical about that first crisp autumn morning when I pull out my favorite baking supplies and fill the house with the warm, cozy scents of pumpkin and spice. That’s when I know it’s time for my famous Pumpkin Spice Latte Cupcakes – the perfect marriage of rich coffee and pumpkin pie flavors in one irresistible bite-sized treat. I developed this recipe years ago when my local coffee shop ran out of their seasonal drinks, and now it’s become our family’s must-make tradition every September. The best part? These moist little cakes capture all the flavors of your favorite fall latte, but you can enjoy them in your pajamas – no drive-thru required!
Why You’ll Love These Pumpkin Spice Latte Cupcakes
Trust me, these aren’t your average cupcakes! Here’s why they’ve become my go-to fall treat:
- Perfectly moist texture – The pumpkin puree keeps them tender for days (if they last that long!)
- Magic flavor balance – Just enough coffee to complement the pumpkin spice without overpowering it
- Easy as pie (but way easier!) – One bowl, simple ingredients, and under 35 minutes start to finish
- Fall in every bite – All that cozy autumn flavor you crave, but in adorable cupcake form
Seriously, these disappear faster than pumpkin pie at Thanksgiving in my house!
Ingredients for Pumpkin Spice Latte Cupcakes
Okay, let’s talk ingredients – this is where the magic starts! I’m pretty picky about my Pumpkin Spice Latte Cupcakes, so here’s exactly what you’ll need:
- 1 1/2 cups all-purpose flour – spooned and leveled, not packed
- 1 tsp baking powder + 1/2 tsp baking soda – our rising dream team
- 1 tsp pumpkin pie spice + 1/2 tsp cinnamon – trust me, this combo can’t be beat!
- 1/2 cup pumpkin puree – NOT pie filling! Libby’s is my go-to
- 1/2 cup granulated sugar + 1/4 cup brown sugar – the brown sugar adds such nice depth
- 1/3 cup vegetable oil – keeps them super moist
- 2 large eggs – room temp is best for even mixing
- 1 tsp vanilla extract – the real stuff please!
- 1/2 cup strong brewed coffee – cooled to room temp (I use my leftover morning brew)
Pro tip: Measure everything before starting – it makes the process so much smoother. And that coffee? Make it a bit stronger than you’d drink – the flavor mellows while baking!
Equipment You’ll Need
No fancy gadgets required here! Just grab:
- Muffin tin – standard 12-cup size
- Cupcake liners – I love the brown ones for that coffee shop vibe
- Two mixing bowls – one big, one medium
- Whisk and spatula – my trusty kitchen sidekicks
- Measuring cups/spoons – accuracy is key!
- Cooling rack – patience is hard when they smell this good
That’s it! Now let’s get baking.
How to Make Pumpkin Spice Latte Cupcakes
Alright, let’s dive into baking these beauties – I promise it’s easier than you think! Just follow these simple steps and you’ll have coffee shop-worthy Pumpkin Spice Latte Cupcakes in no time.
Step 1: Prepare the Dry Ingredients
First things first – preheat your oven to 350°F (175°C) and line your muffin tin with those cute cupcake liners. Now grab that big mixing bowl and let’s whisk together all the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. I like to give it about 30 seconds of good whisking – you want everything evenly distributed with no spice clumps. No need to sift unless your flour seems lumpy!
Step 2: Mix the Wet Ingredients
In your second bowl, let’s make pumpkin magic happen! Start by whisking together the pumpkin puree, both sugars, and vegetable oil until it’s smooth and gorgeous. Now crack in those eggs one at a time, mixing well after each – this helps create that perfect, even texture. Finish with the vanilla extract (don’t skip it – that floral note makes all the difference!). The batter should look creamy and dreamy at this point.
Step 3: Combine and Bake
Here’s where the coffee comes in! Alternate adding your dry ingredients and cooled coffee to the wet mixture in about 3 additions, mixing just until combined after each. Don’t overmix – a few flour streaks are okay! Now fill those liners about 2/3 full (I use an ice cream scoop for perfect portions). Pop them in the oven for 18-20 minutes until they’re domed and a toothpick comes out clean. Your kitchen will smell INSANE right now – try to resist eating them straight from the pan!
Let them cool in the tin for 5 minutes, then transfer to a wire rack. They need to be completely cool before frosting – trust me, I’ve learned this the messy way!
Tips for Perfect Pumpkin Spice Latte Cupcakes
After making these Pumpkin Spice Latte Cupcakes more times than I can count, I’ve picked up some tricks that make all the difference:
- Room temp eggs are key – They incorporate better and give you that perfect rise
- Stop mixing when just combined – Overworked batter makes tough cupcakes – a few lumps are fine!
- Test early, test often – Start checking at 18 minutes – nobody likes dry cupcakes
- Cool completely before frosting – Learned this the hard way (melted frosting everywhere!)
- Make extra coffee – You’ll want a cup to sip while these beauties bake!
Follow these simple tips, and you’ll have bakery-quality cupcakes every single time!
Frosting and Decoration Ideas
Now for the fun part – dressing up these Pumpkin Spice Latte Cupcakes! My absolute favorite is a cream cheese frosting – the tanginess cuts through the sweetness perfectly. Whip up 8 oz softened cream cheese with 1/2 cup butter, then gradually add 3 cups powdered sugar and 1 tsp vanilla. For extra coffee flavor, mix in 1 tsp instant espresso powder. Pipe it on with a star tip for that fancy coffee shop look!
Want something simpler? A coffee glaze is magic – just mix 1 cup powdered sugar with 2-3 tbsp strong coffee until smooth. Drizzle it over the tops and watch it soak in slightly – heavenly! Top with a sprinkle of cinnamon or pumpkin pie spice for that final cozy touch.
Storage and Serving Suggestions
These Pumpkin Spice Latte Cupcakes stay amazing for days if you store them right! Pop them in an airtight container at room temperature for up to 3 days – the pumpkin keeps them crazy moist. If you need to store longer, they freeze beautifully for a month (just frost after thawing). My favorite way to serve? A little warm up (10 seconds in the microwave) with a steaming cup of coffee – absolute fall perfection!
Pumpkin Spice Latte Cupcakes FAQs
I get asked about these cupcakes ALL the time – here are the answers to the most common questions:
Can I use instant coffee instead of brewed?
Absolutely! Just dissolve 2 tsp instant coffee granules in 1/2 cup hot water and let it cool. The flavor might be slightly stronger, so adjust to your taste.
How do I make these vegan?
Easy swaps: use flax eggs (2 tbsp ground flax + 6 tbsp water), swap the oil for melted coconut oil, and pick a dairy-free frosting. They turn out just as moist and delicious!
My cupcakes sunk in the middle – what happened?
Usually means they needed another minute or two in the oven, or your baking powder might be old. Test with a toothpick – it should come out clean, not gooey.
Can I make these as a cake instead?
Yes! Pour the batter into a greased 9-inch round pan and bake 25-30 minutes. Perfect for birthdays with that coffee kick!
Why pumpkin PUREE and not pie filling?
Pie filling has added sugars and spices that’ll throw off our perfect balance. Puree gives us control over the flavor and texture – trust me on this one!
Nutritional Information
Here’s the approximate nutrition for one Pumpkin Spice Latte Cupcake (frosting not included): Calories: 220 | Sugar: 18g | Fat: 9g. Remember, these are estimates – actual values may vary based on your specific ingredients and measurements. Enjoy them as an occasional sweet treat!
Final Thoughts
There you have it – my all-time favorite Pumpkin Spice Latte Cupcakes that never fail to bring that cozy fall feeling! I can’t wait for you to try them and fill your kitchen with that amazing pumpkin-coffee aroma. Snap a pic when you make them – I’d love to see your creations! Happy baking, friends!
Print35-Minute Pumpkin Spice Latte Cupcakes – Irresistible Fall Magic
Pumpkin spice latte cupcakes combine the flavors of pumpkin pie and coffee in a soft, moist cupcake topped with creamy frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Alternate adding dry ingredients and coffee to the wet mixture, mixing until just combined.
- Divide batter evenly into cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
Notes
- Use fresh pumpkin puree for best results.
- Adjust coffee strength to your preference.
- Store cupcakes in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
