If you adore the cozy warmth of autumn in a bite, the Pumpkin Spice Latte Cupcakes Recipe is your new best friend in the kitchen. These cupcakes capture everything we love about pumpkin spice lattes—the rich flavors of cinnamon, nutmeg, and ginger blended with the comforting depth of coffee—all baked into moist, tender cupcakes topped with luscious frosting. Each bite is like a hug in cupcake form, perfect for sharing or savoring on a crisp fall day.
Ingredients You’ll Need
The beauty of this Pumpkin Spice Latte Cupcakes Recipe is how simple, pantry-friendly ingredients come together to create magic. Each component plays a special role, from the spices that bring that signature warmth to the pumpkin puree that keeps everything moist and flavorful.
- All-purpose flour: The base that gives the cupcakes structure and softness.
- Baking powder: Helps the cupcakes rise to fluffy perfection.
- Baking soda: Works alongside baking powder for an airy crumb.
- Salt: Balances the sweetness and highlights the spices.
- Cinnamon: Brings that classic pumpkin spice warmth.
- Nutmeg: Adds a subtle, nutty spice note.
- Ginger: Gives a gentle zing, rounding out the spice blend.
- Pumpkin puree: The star of the show, adding moisture and natural sweetness.
- Sugar: Sweetens while helping create a tender crumb.
- Brown sugar: Adds a deeper, caramel-like richness.
- Vegetable oil: Keeps the cupcakes moist and soft.
- Eggs: Bind the ingredients and add richness.
- Brewed coffee: Infuses a wonderful coffee flavor, enhancing the latte feel.
How to Make Pumpkin Spice Latte Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a cupcake pan with liners—this simple step ensures your cupcakes bake evenly and come out easily without sticking.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend ensures your cupcakes have that signature spicy kick perfectly distributed.
Step 3: Mix the Wet Ingredients
In another bowl, mix pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and brewed coffee. The coffee adds that authentic latte touch, while the sugars and pumpkin create a moist and flavorful base.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet, mixing gently until they just combine. Avoid overmixing to keep your cupcakes light and tender. Then, fill your cupcake liners about two-thirds full to leave room for rising.
Step 5: Bake to Perfection
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool a few minutes in the pan before transferring to a wire rack—this prevents sogginess and helps them cool evenly.
Step 6: Frost and Finish
Once fully cooled, top your cupcakes with cream cheese frosting or buttercream. The tangy sweetness of cream cheese frosting complements the spicy richness beautifully.
How to Serve Pumpkin Spice Latte Cupcakes Recipe
Garnishes
Enhance your cupcakes by sprinkling a pinch of cinnamon or nutmeg on top, or add a small piece of cinnamon stick for a charming touch. For extra decadence, drizzle a bit of caramel sauce or sprinkle crushed gingersnaps.
Side Dishes
Pair these cupcakes with a cozy cup of hot coffee or a latte to echo the flavors in the cupcakes. For a more festive spread, serve alongside spiced nuts or a light fruit salad with autumnal fruits like apples and pears.
Creative Ways to Present
Serve the cupcakes on rustic wooden platters for an autumn picnic vibe, or arrange them in a tiered stand for a holiday gathering. You can also wrap each cupcake in a decorative autumn-themed cupcake wrapper for a festive look that delights the eyes as much as the palate.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes fresh by storing them in an airtight container at room temperature for up to two days. If you’ve frosted them, refrigeration is best to keep the frosting stable, but bring to room temperature before serving for the best taste.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap, then placing them in a freezer-safe container or bag. They’ll keep well for up to three months. Thaw overnight in the fridge before frosting and serving.
Reheating
For a freshly baked feel, warm your cupcake gently in the microwave for about 10 seconds—just enough to soften without melting the frosting. This brings out the comforting spices and makes each bite irresistible.
FAQs
Can I use canned pumpkin for this Pumpkin Spice Latte Cupcakes Recipe?
Absolutely! Canned pumpkin puree works perfectly here and makes the recipe easy to whip up any time of year.
What coffee should I use for the batter?
Use brewed coffee that’s cooled to room temperature. You can choose your favorite blend—espresso, dark roast, or even decaf—to suit your taste preferences.
Can I make these cupcakes gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum for structure. Results may vary slightly but should still be delicious.
What frosting pairs best with Pumpkin Spice Latte Cupcakes Recipe?
Cream cheese frosting is the classic choice, offering a tangy balance to the sweetness and spice, but vanilla or brown butter buttercream also complement the flavors beautifully.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped pecans or walnuts add crunch and warmth, while mini chocolate chips bring in a fun, melty surprise. Just fold them into the batter before baking.
Final Thoughts
There is something truly special about making and sharing this Pumpkin Spice Latte Cupcakes Recipe with the people you care about. It brings the cherished flavors of fall right into your kitchen in a way that’s both comforting and exciting. Whether you’re enjoying these sweet treats yourself or gifting them to friends, these cupcakes are bound to become a seasonal staple you’ll look forward to year after year. So go ahead, bake a batch, and let those pumpkin spice vibes brighten your day!
Print
Pumpkin Spice Latte Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the cozy flavors of fall with these Pumpkin Spice Latte Cupcakes. Moist and tender, these cupcakes blend classic pumpkin spices with a hint of coffee for a unique twist. Perfectly spiced and topped with creamy frosting, they make an irresistible treat for any pumpkin lover.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup brewed coffee (cooled or at room temperature)
Frosting (optional)
- Cream cheese frosting or buttercream, as desired
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined and evenly distributed.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and brewed coffee until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cupcakes tender. Fill each cupcake liner about two-thirds full.
- Bake: Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Frost: Once the cupcakes are fully cooled, frost them with your choice of cream cheese frosting or buttercream for a rich and creamy finish.
Notes
- Ensure the brewed coffee is cooled or at room temperature before adding it to avoid cooking the eggs prematurely.
- You can substitute pumpkin pie spice for the cinnamon, nutmeg, and ginger if preferred.
- For a dairy-free frosting, use a vegan buttercream alternative.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
