Description
Deliciously spiced cupcakes that capture the essence of your favorite fall latte. These moist cupcakes blend pumpkin, coffee, and warm spices, perfect for any autumn occasion.
Ingredients
Scale
- 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
- 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)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In another bowl, mix pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and brewed coffee.
- Blend and Fill: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fill cupcake liners about 2/3 full.
- Bake and Cool: Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
- Frosting Time: Once cooled, frost with cream cheese frosting or buttercream.
Notes
- If using hot coffee, let it cool before mixing with other ingredients to avoid scrambling the eggs.
- For extra flavor, you can sprinkle a bit of cinnamon on top of the frosting.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg