Pumpkin Spice Latte Cupcakes! Oh, my!

I think I can safely call myself a "pumpkin aficionado".  Thinking of all things pumpkin, I don't believe I've ever encountered anything with pumpkin in it that I didn't love.  One of my favorite drinks, the "pumpkin spice latte" at Starbuck's for me is the epitome of fall.  I wait all year for it.  It is worth waiting for, after all.

When I ran across this recipe from Annie's Eats blog (thank you, Annie!!!)  I just had to make it and share it!  I know you'll love it as much as I do if you have one shred of affection for autumn's Oscar-worthy squash.

This recipe has a few ingredients, but it goes quickly.  Two of the ingredients are little underdogs in this recipe.  But one you must use, and the other I highly recommend.  You'll see here the nutmeg grater with fresh nutmeg.  It really seems to make a big difference to use fresh nutmeg.  You can get both at Penzey's here.

I don't know if this is the best instant espresso, but it was the only one my grocery store carried.  It worked just fine.  






There are so many good recipes that use a little espresso for a nice kick of coffee flavor.  Particularly anything with the word "mocha" in it.

Here comes fall!  All those delicious, super cozy, autumn-y, spices.    

Nutmeg, clove, cinnamon!

It's been a long time....reunited, and it feels so good!

Start by mixing your wet ingredients and then add your dry ingredients.


Super easy so far, right?

Mix, mix, mix!

You don't have to line your cupcake tin, but I like to because I MUST share when 

I bake this many cupcakes.  Or I should say, I must share when I bake pumpkin spice latte cupcakes because I will consume every little crumb.  

My hips are quivering at the thought!

I'll just interject here...notice how the paper liners are so well-behaved sitting in the front row?  Now check out the little rebels sitting in the back.  

They can hardly stay in their seats they're so excited!!!!

 It mixes up into this beautiful rust-colored, pumpkin-y batter!

Ta-da, indeed!  But wait, we're not finished yet....

Every good cup of pumpkin spice latte requires 

a finishing touch!

Whip up some simple fresh whip cream and drizzle a little caramel.  I didn't make the caramel, I just used ice cream caramel topping.  You also have the option to grate more fresh nutmeg. 

(Which I did for each cupcake after this photo.)

Yes, I shared.  I volunteer at the local library and they apparently love sweets as much as I do.

Thanks again, Annie, for the great recipe!  

This will now be a ceremonial welcoming of my favorite time of year.

Pumpkin Spice Latte Cupcakes

For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

To finish: 
Ground cinnamon
Caramel sauce

Directions

• To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
• Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
• To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.