Ingredients

For the Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup strong brewed coffee, cooled
• 1 tsp vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tsp pumpkin pie spice
• 2 tbsp strong brewed coffee, cooled
• 1 tsp vanilla extract
• Pinch of salt

Optional Garnish:

• Whipped cream
• Cinnamon or pumpkin pie spice for dusting

Instructions

For the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a separate large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, coffee, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Divide the batter evenly between the cupcake liners, filling each about ⅔ full.
6. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cool completely.

For the Frosting:

1. In a large bowl, beat butter until creamy and smooth.
2. Add powdered sugar, pumpkin pie spice, coffee, vanilla, and salt. Beat until light and fluffy.
3. Pipe or spread frosting onto cooled cupcakes.
4. Optional: Top with whipped cream and a dusting of cinnamon or pumpkin pie spice.

Enjoy!

These Pumpkin Spice Latte Cupcakes are perfect for fall, combining the warmth of coffee with classic pumpkin spice flavors.