It's that time of year again: the leaves turn yellow, air gets chilly in the mornings, and I attempt to eat as much pumpkin flavored food as possible.
I know a lot of people get tired of seeing recipe after recipe adapted to incorporate pumpkin and spices but I greet this delicious season with open arms. I want all of my baking to be tinted orange and for my house to perpetually smell like warm cinnamon spice.
I want my lattes to be pumpkin flavored, and then I want my cupcakes to taste like lattes and be covered in a salted caramel drizzle. I'm leaving the summer of light, berry based desserts behind and heading straight to calorie town (need to build up a protective layer for winter anyways).
It was easy to find some recipes online for these cupcakes but after testing a couple out I really wasn't happy with the results. Some were too muffin-y and others were lacking both coffee and spice flavor. I ended up scrapping them all and starting my own recipe from scratch.
Nothing like celebrating my favorite season of the year with a few of my favorite flavors.
I'll try not to avalanche everyone with too many pumpkin recipes at once.. but I may or may not have pumpkin sandwich bread rising in my kitchen at this very moment beside a double batch of pumpkin scones.
Pumpkin Spice Latte Cupcakes
3 cups flour
2 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp all spice
1 tsp salt
1 cup butter
1 cup white sugar
1/2 cup brown sugar
4 large eggs
1 3/4 cup pumpkin (15 ounce can)
4.5 TBSP instant coffee powder
1/4 cup milk
1. Preheat the oven to 350 and line 24 cupcake tins with muffin papers.
2. Whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
3. In a separate bowl cream the butter and sugars together until fluffy. Beat in the eggs one at a time scraping down the bowl after each addition.
4. In another bowl stir together the pumpkin, coffee powder, and milk until combined.
5. With the mixture on low, add one third of the flour mixture into the butter mixture followed by half of the pumpkin mixture. Stir until barely combined and then add another third of the flour mixture followed by the remaining pumpkin mixture. Finish by adding the remaining flour and stir until ingredients are incorporated. Be careful not to over-mix.
6. Divide up the batter between 24 cupcake tins. Bake at 350 for 20-25 minutes until a toothpick comes out clean. Allow to cool on a wire rack before icing.