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Cozy Pumpkin Pie Spice Latte Cupcakes: Easy Fall Recipe

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These tender, fragrant, and perfectly spiced cupcakes combine warm pumpkin, rich coffee, and a cozy spice blend for the ultimate fall treat. A happy accident turned into a beloved recipe that’s quick, easy, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) strong brewed coffee or espresso, cooled
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
  3. In another large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla and cooled coffee.
  4. Add pumpkin puree to the wet ingredients and whisk until fully incorporated.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: Beat cream cheese and butter together on medium speed until smooth. Add vanilla and salt. Gradually add powdered sugar, beating on low until incorporated. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Add heavy cream or milk 1 tablespoon at a time if needed for desired consistency.
  9. Once cupcakes are completely cool, frost as desired. Sprinkle with cinnamon or pumpkin pie spice if desired. Serve at room temperature.

Notes

Room temperature ingredients are key for a smooth batter and frosting. Do not overmix the batter to avoid dense cupcakes. Cool cupcakes completely before frosting. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use dairy-free cream cheese and butter alternatives. Cupcakes can be stored in the refrigerator for up to 5 days or frozen (unfrosted) for up to 3 months.

Nutrition

Keywords: pumpkin cupcakes, pumpkin spice latte cupcakes, fall cupcakes, coffee cupcakes, cream cheese frosting, easy fall recipe

Find it online: https://coracooks.com/cozy-pumpkin-pie-spice-latte-cupcakes-easy-fall-recipe/