Description
Indulge in the warm flavors of autumn with these delightful pumpkin spice latte cupcakes, perfectly spiced and irresistibly fluffy!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup milk
- ½ cup strong brewed coffee (espresso or cold brew)
- ½ cup unsalted butter, melted
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, and cloves until well combined. Set aside.
- Combine Wet Ingredients: In another bowl, mix together the pumpkin puree, eggs, milk, brewed coffee, and melted butter until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients. Stir gently until just combined; lumps are okay.
- Fill Cupcake Liners: Spoon the batter into the prepared muffin tins about two-thirds full.
- Bake: Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean. Allow them to cool completely on wire racks before frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For added richness, substitute whole milk with buttermilk. Customize by adding chocolate chips or nuts for extra texture. Store cupcakes in an airtight container at room temperature for up to three days or freeze unfrosted cupcakes for later enjoyment.