Irresistible Pumpkin Spice Latte Cupcakes in Just 3 Steps

There’s nothing like the smell of pumpkin, cinnamon, and freshly brewed coffee wafting through my kitchen on crisp autumn mornings. These pumpkin spice latte cupcakes combine all my favorite fall flavors in one irresistible bite – the cozy warmth of pumpkin pie meets your morning coffee break. After years of tweaking recipes (and taste-testing more cupcakes than I’d care to admit), I’ve perfected this version that balances sweet pumpkin with just the right kick of coffee flavor. Trust me, these moist little cakes will disappear faster than leaves fall in October – they’re that good!

Why You’ll Love These Pumpkin Spice Latte Cupcakes

Let me count the ways these little guys will steal your heart:

• That perfectly moist texture – thanks to my secret trick of alternating coffee with the dry ingredients (more on that later!)
• The dreamy flavor combo – just enough pumpkin spice to feel cozy, but with a coffee kick that keeps it grown-up delicious
• So easy to whip up – I’ve streamlined the steps so you can be eating warm cupcakes in under an hour
• They scream “fall party!” – bring these to gatherings and watch them disappear faster than pumpkin patches after October

Seriously, these cupcakes are like wearing your favorite sweater – comforting, reliable, and guaranteed to make you happy.

Ingredients for Pumpkin Spice Latte Cupcakes

Okay, let’s gather our pumpkin spice latte cupcake squad! Here’s everything you’ll need – and yes, I’m picky about some of these details because they really do make a difference:

• 1 ½ cups all-purpose flour (spoon it into the measuring cup and level it off – no packing!)
• 1 teaspoon baking powder (make sure yours is fresh – give the canister a sniff test)
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice (or make your own blend if you’re fancy like that)
• ½ teaspoon salt (I use kosher salt for baking)
• ½ cup canned pumpkin puree (NOT pumpkin pie filling – check the label!)
• ½ cup granulated sugar
• ½ cup brown sugar (light or dark both work – I prefer dark for extra molasses flavor)
• ½ cup vegetable oil (or melted coconut oil if you want a subtle coconut twist)
• 2 large eggs (room temperature – I leave mine out for 30 minutes before baking)
• 1 teaspoon vanilla extract (the real stuff, please!)
• ½ cup strong brewed coffee, cooled (I use my morning leftover coffee – waste not!)

See? Nothing too crazy – just good, simple ingredients that come together to make magic. Now let’s get mixing!

How to Make Pumpkin Spice Latte Cupcakes

Alright, let’s dive into the fun part – making these pumpkin spice latte cupcakes come to life! I’ll walk you through each step like I’m right there with you in the kitchen (pretend I’m your slightly messy baking buddy who always has flour in their hair).

Step 1: Prep Dry Ingredients

First things first – preheat that oven to 350°F (175°C). Trust me, you want it nice and hot when your batter is ready. While that’s heating up, grab a large bowl and whisk together:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt

I give my dry ingredients a good 20-second whisk – just until everything looks evenly distributed. If your flour tends to clump, you can sift it, but I find whisking does the trick. Set this bowl aside while we work on the wet stuff.

Step 2: Mix Wet Ingredients

Now for the messy-but-fun part! In another large bowl (I use my stand mixer’s bowl), combine:

• ½ cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs (remember – room temperature!)
• 1 teaspoon vanilla extract

Mix these together until just combined – I use medium speed on my mixer for about 1 minute. The mixture should look smooth and slightly glossy. Don’t overmix at this stage – we’re not making bread, so no need to develop gluten here.

Step 3: Combine and Bake

Here’s where the magic happens! With your mixer on low speed (or stirring by hand), alternate adding:

1. 1/3 of the dry ingredients
2. ½ of the cooled coffee
3. Another 1/3 of dry ingredients
4. Remaining coffee
5. Final 1/3 of dry ingredients

Mix just until each addition is incorporated – a few streaks of flour are okay at this point. Scrape down the sides of the bowl, then give it maybe 3-4 more stirs by hand to finish combining. The batter will be thick but pourable.

Line your muffin tin with cupcake liners (I love the fall-themed ones!) and fill each about 2/3 full. This usually gives me exactly 12 perfect cupcakes. Bake for 18-20 minutes – start checking at 18 minutes. They’re done when a toothpick comes out with just a few moist crumbs (not wet batter). The tops should spring back lightly when touched.

Let them cool in the pan for 5 minutes, then transfer to a wire rack. Now, the hardest part – resisting the urge to frost them while they’re still warm! (Though I won’t judge if you sneak one plain cupcake while they’re still a bit warm… I do it every time.)

Expert Tips for Perfect Pumpkin Spice Latte Cupcakes

After burning through more batches than I’d like to admit (who knew cupcakes could be so temperamental?), here are my hard-earned secrets for pumpkin spice latte cupcake success:

Brew your coffee strong or go home

That weak office coffee just won’t cut it here. You want a brew that packs flavor – I use espresso or French press coffee at double strength. The coffee flavor mellows while baking, so don’t be shy! Pro tip: If you accidentally make it too strong, just use less (about 1/4 cup) and supplement with milk to reach 1/2 cup total liquid.

Oven thermometers are game changers

Here’s a confession – my oven lies. It claims to be at 350°F but is actually closer to 325°F. A $5 oven thermometer saved my baking sanity. Position yours in the middle of the oven where your cupcakes will bake. Those extra minutes waiting for the oven to actually reach temperature? Worth it for perfectly baked cupcakes every time. You can find more information on oven thermometer reviews to help you choose the right one.

Cooling patience pays off

I know, I know – you want to frost those beauties immediately. But warm cupcakes = melty frosting disasters. Wait until they’re completely room temperature (about 1 hour). For faster cooling, pop them in the fridge for 20 minutes after they’ve cooled slightly on the counter. The cooler cakes also give you cleaner frosting swirls!

The scoop-and-level flour method

Too much flour = dry cupcakes. My foolproof method? Fluff the flour in its container, gently spoon it into the measuring cup, then level with a straight edge. No tapping or packing! For extra precision, weigh 190g of flour per 1 1/2 cups. Your future moist cupcakes will thank you.

Bonus tip from my last kitchen disaster: If your frosting starts to separate when piping, just pop the bowl in the fridge for 10 minutes to firm up the butter. Crisis averted!

Pumpkin Spice Latte Cupcakes Variations

One of my favorite things about this pumpkin spice latte cupcake recipe is how easily it adapts to different flavors – I’ve probably made a dozen variations over the years when the mood strikes or when my pantry runs low on ingredients. Here are my tried-and-true twists that still deliver that cozy fall vibe:

Spice Swap Magic

Out of pumpkin pie spice? No problem! I’ve used chai spice blend for an exotic twist that makes everyone ask “what is that amazing flavor?” Just use equal amounts. For an extra kick, add a pinch of cardamom or black pepper (trust me – it works!). My sister swears by adding 1/4 teaspoon of ginger for extra warmth.

Coffee Hacks for Java Lovers

If you want your cupcakes to really pack a coffee punch (I see you, fellow caffeine addicts), try these tricks:

• Replace half the coffee with 1 tablespoon instant espresso powder dissolved in 1/4 cup hot water
• Add 1 teaspoon coffee extract to the wet ingredients
• For adults-only cupcakes, swap 1 tablespoon of the coffee for Kahlúa or coffee liqueur

Dairy Delights

While the original recipe is dairy-free, I sometimes substitute buttermilk for the coffee when I’m feeling fancy. The tang plays beautifully with the pumpkin. Just reduce the baking soda to 1/4 teaspoon and add an extra 1/4 teaspoon baking powder. For extra richness, I’ve also used half coffee, half heavy cream with spectacular results.

Nutty Variations

Want some crunch? Fold in 1/2 cup of chopped pecans or walnuts at the end. My husband loves when I sprinkle the tops with crushed hazelnuts before baking for extra texture. For nut-free options, try toasted pumpkin seeds or a handful of rolled oats for chewiness.

The best part? All these variations still give you that signature moist texture we love – they just add their own personality to the party. What’s your favorite way to mix it up? I’m always looking for new ideas to try!

Serving and Storing Pumpkin Spice Latte Cupcakes

Now comes the best part – enjoying these pumpkin spice latte cupcakes! Here’s how I like to serve them and keep them fresh (because let’s be real, you might need to hide some from yourself).

My Favorite Ways to Serve Them

These cupcakes are delicious plain, but why stop there? I love:

• Whipped cream clouds – A dollop of freshly whipped cream with a sprinkle of cinnamon on top screams “coffee shop treat”
• Cream cheese frosting – My go-to is a simple blend of cream cheese, butter, powdered sugar and a splash of vanilla
• Caramel drizzle – Warm caramel sauce takes these over the top (bonus points if you add a pinch of sea salt!)
• Mini garnishes – A few coffee beans or pumpkin-shaped sprinkles make them extra festive

Storage Tips from My Kitchen to Yours

Here’s how I keep my pumpkin spice latte cupcakes tasting fresh:

• Room temperature: Store in an airtight container for up to 3 days (if they last that long!)
• Freezing: These freeze beautifully! Just wait until completely cooled, then wrap unfrosted cupcakes tightly in plastic wrap. They’ll keep for up to 2 months.
• Reviving: If frozen, thaw at room temperature for about an hour before frosting and serving
• Pro tip: Add a slice of bread to the storage container – it keeps the cupcakes moist without making them soggy

I always make a double batch and freeze half – they make the best surprise treats when unexpected guests drop by or when I need a quick dessert for school events. Just don’t tell anyone how easy it was!

Pumpkin Spice Latte Cupcakes Nutritional Information

Okay, let’s talk numbers – but don’t worry, I promise not to ruin the fun! These pumpkin spice latte cupcakes are actually pretty reasonable as treats go. Just remember that nutritional values can vary based on your specific ingredients and brands (especially things like the type of oil or sugar you use). Here’s the general breakdown per cupcake (without frosting – because let’s be real, we all add that differently!):

• 220 calories – about what you’d burn walking your dog for 30 minutes!
• 10g fat (mostly from the vegetable oil and eggs)
• 30g carbohydrates (those sugars give us that delicious sweetness)
• 3g protein (a little boost from the eggs)
• 1g fiber (thank you, pumpkin!)
• 180mg sodium

Now, my philosophy? Life’s too short to stress over every calorie when it comes to homemade treats. These cupcakes pack real ingredients (none of that scary unpronounceable stuff), and a little indulgence is good for the soul. Everything in moderation, right? Now go enjoy your cupcake – you’ve earned it!

FAQs About Pumpkin Spice Latte Cupcakes

Can I use fresh pumpkin instead of canned?

Absolutely! I love using fresh pumpkin when it’s in season. Just roast and puree your pumpkin first, then make sure to drain any excess liquid through cheesecloth or a fine mesh strainer. Fresh pumpkin tends to be more watery than canned, so this step prevents soggy cupcakes. Pro tip: I usually get about 1 cup of packed puree from a small sugar pumpkin.

What if I don’t like coffee – can I leave it out?

Of course! While the coffee adds that signature “latte” flavor, you can substitute milk, almond milk, or even apple cider for the liquid instead. The cupcakes will still be deliciously spiced and pumpkin-y, just without the coffee kick. If you want a middle ground, try using half milk and half coffee – it gives a subtle coffee flavor without being overwhelming.

How can I make these pumpkin spice latte cupcakes vegan?

Easy peasy! I’ve successfully made vegan versions for my plant-based friends. Replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use a dairy-free milk instead of coffee if you prefer. For the frosting, coconut oil or vegan butter works perfectly. The texture comes out slightly denser but still wonderfully moist!

Can I make these as mini cupcakes?

You bet! Mini pumpkin spice latte cupcakes are adorable for parties. Just reduce the baking time to about 10-12 minutes – keep a close eye on them. They’ll yield about 24-30 minis from this recipe. Perfect for when you want “just a bite” (or when you want to pretend you’re not eating three normal-sized cupcakes worth… not that I’ve done that).

Why did my cupcakes sink in the middle?

Oh no! This usually happens if the oven door is opened too early or if there’s too much leavening. Make sure your baking powder and soda are fresh, and resist peeking for at least the first 15 minutes. Also check your oven temp with a thermometer – uneven heat can cause sinking. If it happens, just cover the dip with extra frosting and call it “rustic charm!”

Got more questions? Ask away in the comments below! And if you try this recipe, I’d love to hear how your pumpkin spice latte cupcakes turned out – share your baking triumphs (and hilarious disasters) with me!

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