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Cozy Pumpkin Spice Latte Cupcakes: Easy Fall Recipe

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These Cozy Pumpkin Spice Latte Cupcakes are the perfect fall dessert, combining rich pumpkin flavor with a hint of coffee for a latte-inspired treat. Moist, spiced, and topped with a silky coffee buttercream, they’re a crowd-pleaser that tastes like your favorite seasonal drink.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) strong brewed coffee, cooled
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar, sifted
  • 2 tablespoons strong brewed coffee
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons heavy cream (optional, for thinning frosting)

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, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  3. In another large bowl, whisk granulated sugar, brown sugar, and vegetable oil until well combined. Whisk in pumpkin puree, eggs, and cooled brewed coffee until smooth.
  4. Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined (do not overmix; a few lumps are fine).
  5. Divide batter evenly among the 12 liners, filling each about ¾ full.
  6. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. While cupcakes cool, make the frosting: In a large bowl, beat softened butter with a hand mixer until smooth and creamy (about 2 minutes). Gradually add powdered sugar, one cup at a time, beating on low speed. Add vanilla extract and 2 tablespoons brewed coffee. Beat on medium-high speed for 3-4 minutes until light and fluffy. If too thick, add a splash of heavy cream; if too thin, add more powdered sugar.
  8. Once cupcakes are completely cool, frost using a piping bag fitted with a star tip. Start from the outside edge and swirl inward. Garnish with cinnamon or coffee beans if desired.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. For a dairy-free version, use vegan butter and oat milk. The coffee is key for the latte flavor; use a dark roast or instant espresso powder. Do not overmix the batter to avoid dense cupcakes. Cupcakes can be stored at room temperature for up to 2 days or refrigerated for up to 4 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin spice latte cupcakes, fall cupcakes, pumpkin cupcakes, coffee buttercream, easy fall dessert, pumpkin spice recipe

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