Pumpkin Spice Latte Cupcakes

These cupcakes taste like your favorite fall drink in dessert form—warm, cozy, and full of pumpkin spice flavor. Each one is soft, lightly spiced, and topped with creamy coffee frosting that makes it feel like a real latte. I made them one cool afternoon, and they brought instant fall vibes to the kitchen.

I love how the pumpkin keeps them moist, and the hint of espresso adds that perfect café-style twist. The smell of cinnamon, nutmeg, and coffee together is just irresistible. It’s the kind of treat that feels special but is simple enough for any day.

If you love pumpkin spice season, these Pumpkin Spice Latte Cupcakes are a must. Let’s bake them together—they’re cozy, flavorful, and taste just like a sip of fall in every bite.

Why You’ll Love This Recipe

• Reader Favorite: As one reader said, “These cupcakes taste like fall in every bite.”
• Moist and Flavorful: Real pumpkin puree and warm spices create a tender, delicious cupcake.
• Easy to Make: Simple steps that anyone can follow.
• Perfect for Parties: Makes a dozen cupcakes, ideal for sharing.
• Freezer Friendly: Bake ahead and freeze for later use.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: About 35 minutes

Servings: This recipe makes 12 cupcakes, perfect for a small gathering or family dessert. Need more? Double the batch easily.

Difficulty: Easy enough for beginners but impressive enough for experienced bakers.

Required Kitchen Tools

• Muffin tin
• Paper cupcake liners
• Mixing bowls (2-3)
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Toothpick for testing doneness
• Wire cooling rack

Ingredients

These pumpkin spice cupcakes use simple pantry ingredients that come together beautifully. The pumpkin keeps them moist, while the espresso powder adds depth to the spice flavors. Here’s everything you’ll need:

For the Cupcakes:

• All-purpose flour: Forms the base structure of your cupcakes.
• Espresso powder: Enhances the warm spice flavors without adding coffee taste.
• Baking soda and baking powder: Work together to create light, fluffy cupcakes.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves for classic fall flavor.
• Kosher salt: Balances sweetness and enhances other flavors.
• Pumpkin puree: Adds moisture and authentic pumpkin taste.
• Granulated sugar and brown sugar: Create sweetness and keep cupcakes tender.
• Vegetable oil: Keeps cupcakes moist for days.
• Eggs: Bind ingredients and add structure.

For the Frosting:

• Unsalted butter: Creates a creamy, rich frosting base.
• Confectioners’ sugar: Sweetens and thickens the frosting.
• Vanilla extract: Adds warm, sweet flavor.
• Milk: Adjusts frosting consistency to your liking.

Variations for Pumpkin Spice Latte Cupcakes

• Add Cream Cheese: Mix cream cheese with butter for tangy cream cheese frosting.
• Use Maple Syrup: Replace some sugar with maple syrup for deeper fall flavor.
• Add Coffee: Mix brewed espresso into the batter for stronger coffee taste.
• Try Different Spices: Use individual spices like cinnamon and nutmeg instead of pumpkin pie spice.
• Add Mix-ins: Fold in chocolate chips, chopped pecans, or white chocolate chips.

How to Make Pumpkin Spice Latte Cupcakes Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 350 degrees. Line a muffin tin with paper liners. This prevents sticking and makes cleanup easy.

2. Mix Dry Ingredients

Whisk together flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt in a medium bowl. Set this aside.

3. Combine Wet Ingredients

In a large bowl, mix pumpkin puree, both sugars, vegetable oil, and eggs. Beat until smooth and well combined. The mixture should look creamy.

4. Combine Everything

Add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix, as this can make cupcakes tough.

5. Fill and Bake

Divide batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes. Test with a toothpick inserted in the center. It should come out clean when cupcakes are done.

6. Cool Completely

Remove cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.

7. Make the Frosting

Beat softened butter until creamy. Gradually add confectioners’ sugar, beating well after each addition. Mix in vanilla extract. Add milk one tablespoon at a time until frosting reaches your desired consistency.

8. Frost and Enjoy

Once cupcakes are completely cool, spread or pipe frosting on top. Sprinkle with extra pumpkin pie spice if desired.

Serving and Decoration

How to Serve: These cupcakes are perfect for many occasions:

• Fall Gatherings: Serve at Thanksgiving dinner or Halloween parties.
• Afternoon Tea: Pair with hot coffee or spiced tea.
• Lunchbox Treats: Pack unfrosted cupcakes for an easy dessert.
• Brunch Table: Display on a pretty cake stand for weekend brunch.

Decoration Ideas:

• Dust with cinnamon or pumpkin pie spice
• Top with whipped cream instead of buttercream
• Add a small piece of candied ginger
• Drizzle with caramel sauce
• Garnish with a cinnamon stick

Storing Pumpkin Spice Latte Cupcakes

• Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Keep cupcakes fresh for up to 5 days in the fridge. Bring to room temperature before serving.
• Freezer: Freeze unfrosted cupcakes for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw at room temperature and frost before serving.

Tips and Tricks for Success

• Use Real Pumpkin: Pure pumpkin puree works best. Avoid pumpkin pie filling, which has added spices and sugar.
• Room Temperature Ingredients: Let eggs come to room temperature for better mixing.
• Don’t Overmix: Stir batter just until ingredients combine. Overmixing creates dense cupcakes.
• Check Early: Start checking cupcakes at 18 minutes. Every oven is different.
• Cool Completely: Frosting will melt on warm cupcakes. Be patient and wait for them to cool.
• Make Ahead: Bake cupcakes the day before and frost on serving day for best results.

Nutrition

Nutrient	Amount Per Cupcake
Calories	285
Total Fat	14g
Saturated Fat	6g
Cholesterol	45mg
Sodium	180mg
Total Carbohydrates	38g
Dietary Fiber	1g
Sugars	26g
Protein	3g

Nutrition values are estimates and may vary based on specific ingredients used.

Pumpkin Spice Latte Cupcakes FAQs

Can I use fresh pumpkin instead of canned? Yes, you can use homemade pumpkin puree. Make sure it’s thick and not watery. Drain excess liquid if needed.

Why did my cupcakes sink in the middle? This usually happens from overmixing the batter or opening the oven door too early. Mix gently and wait until cupcakes are almost done before checking.

Can I make these without espresso powder? Yes, simply leave it out. The cupcakes will still taste delicious without the coffee flavor.

How do I know when cupcakes are done? Insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, they’re ready.

Can I use a different frosting? Absolutely. Cream cheese frosting, whipped cream, or cinnamon buttercream all work beautifully with these cupcakes.