Homemade Pumpkin Spice Latte Cupcakes

These irresistibly moist pumpkin spice latte cupcakes bring the beloved coffeehouse favorite straight to your kitchen in the most delightful way possible. Did you know that pumpkin spice became America’s favorite fall flavor after Starbucks introduced their iconic PSL in 2003?

These cupcakes capture that same cozy warmth with real pumpkin puree, aromatic spices, and a hint of coffee that creates pure autumn magic in every bite. What makes these special is their incredible simplicity – using pantry staples and requiring just 30 minutes from start to finish, they’re perfect for busy families craving homemade comfort.

Unlike our popular apple cinnamon muffins, these cupcakes offer that sophisticated coffee shop taste that both kids and adults absolutely adore.

What Are Pumpkin Spice Latte Cupcakes?

Ever wondered why we’re so obsessed with combining pumpkin, spice, and coffee? These delightful cupcakes are basically autumn’s answer to the perfect dessert – imagine sipping your favorite fall latte while enjoying a fluffy, spiced cake!

The name says it all: tender pumpkin-infused cupcakes with warm spices and that subtle coffee kick that makes your taste buds dance. As they say, “the way to a man’s heart is through his stomach,” and these cupcakes definitely prove that theory right! Ready to fall in love with your new favorite dessert?

Why You’ll Love This Pumpkin Spice Latte Cupcakes Recipe

The Perfect Fall Indulgence

These cupcakes deliver everything you love about fall in one incredible bite. The combination of real pumpkin puree creates an incredibly moist texture while cinnamon, nutmeg, and ginger provide that signature warmth. The subtle coffee flavor elevates these beyond ordinary pumpkin cupcakes, creating a sophisticated treat that tastes like your favorite coffeehouse creation.

Budget-Friendly Homemade Goodness

Making these at home costs a fraction of what you’d spend on coffee shop treats. With simple pantry ingredients like flour, sugar, and spices, plus affordable pumpkin puree, you can create a dozen bakery-quality cupcakes for under $5. Compare that to $4 per cupcake at specialty bakeries, and you’re saving serious money while controlling every ingredient.

Irresistible Cream Cheese Frosting

The crowning glory is our silky cream cheese frosting infused with maple syrup and a touch of vanilla. This isn’t your basic buttercream – it’s a luscious, tangy-sweet topping that perfectly complements the spiced cake below. The frosting pipes beautifully and holds its shape, making these cupcakes as Instagram-worthy as they are delicious.

Unlike our classic vanilla cupcakes, these seasonal beauties offer complex flavors that make them perfect for fall gatherings, bake sales, or cozy weekend treats. Ready to transform your kitchen into a fall wonderland?

How to Make Pumpkin Spice Latte Cupcakes

Quick Overview

These cupcakes are surprisingly easy to make, requiring just one bowl for mixing and basic baking skills. The secret to their incredible moisture lies in the perfect ratio of pumpkin puree to oil, while the coffee element comes from a simple espresso powder addition.

Prep Time: 15 minutes Baking Time: 18-20 minutes Cooling Time: 30 minutes Total Time: 1 hour 5 minutes Yield: 12 cupcakes

Key Ingredients for Pumpkin Spice Latte Cupcakes

For the Cupcakes:

• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 tablespoon instant espresso powder
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

Preparing Your Kitchen

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. This ensures easy removal and perfectly shaped cupcakes.

Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and espresso powder. Make sure all spices are evenly distributed for consistent flavor in every cupcake.

Combine Wet Ingredients

In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, cooled coffee, and vanilla extract until completely smooth. The mixture should be uniform with no streaks of egg visible.

Create the Batter

Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the mixture together until just combined. Don’t overmix – a few small lumps are perfectly fine and will ensure tender cupcakes.

Fill and Bake

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This prevents overflow while ensuring full, dome-shaped tops. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool Completely

Remove cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire cooling rack and cool completely before frosting – about 30 minutes. This prevents the frosting from melting.

Make the Frosting

Beat softened cream cheese and butter with an electric mixer until light and fluffy, about 3 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in maple syrup, vanilla, and salt until smooth and pipeable.

Frost and Serve

Using a piping bag fitted with a star tip or an offset spatula, generously frost each cooled cupcake. For extra flair, dust with a pinch of cinnamon or add a coffee bean garnish.

What to Serve Pumpkin Spice Latte Cupcakes With

These versatile cupcakes pair beautifully with various accompaniments. Serve alongside a steaming cup of freshly brewed coffee or chai tea to enhance the warm spice flavors. For special occasions, try them with vanilla ice cream or a dollop of whipped cream.

Create a stunning fall dessert spread by pairing with apple crisp, pecan pie bars, or cinnamon sugar cookies. The combination of textures and complementary flavors will have your guests raving.

For beverages, consider serving with hot apple cider, caramel macchiatos, or even a glass of cold milk for the kids. The rich, spiced flavors complement both hot and cold drinks perfectly.

Top Tips for Perfecting Pumpkin Spice Latte Cupcakes

Choose the Right Pumpkin

Always use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar that will throw off your recipe balance. Libby’s is a reliable brand that consistently delivers smooth texture and rich flavor.

Don’t Skip the Coffee

The espresso powder and brewed coffee aren’t just for flavor – they actually enhance the chocolate undertones in the spices and create that signature latte taste. If you don’t drink coffee, you can substitute with strong black tea, but the flavor will be different.

Room Temperature Ingredients

Ensure your eggs and any dairy ingredients are at room temperature before mixing. This creates a smoother batter and more evenly textured cupcakes. Take ingredients out about 30 minutes before baking.

Measure Accurately

Baking is science, so use proper measuring techniques. Level your flour measurements and pack brown sugar firmly. Too much flour creates dry cupcakes, while too little makes them dense.

Test for Doneness

Start checking at 18 minutes – ovens vary significantly. The tops should spring back lightly when touched, and a toothpick should come out with just a few moist crumbs attached.

Storing and Reheating Tips

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months.

Frosted cupcakes should be stored in the refrigerator in a covered container for up to 5 days. The cream cheese frosting requires refrigeration to maintain food safety and prevent spoilage.

To refresh day-old cupcakes, microwave unfrosted ones for 10-15 seconds to restore moisture. Frosted cupcakes taste best served at room temperature – remove from the fridge 30 minutes before serving.

For make-ahead convenience, bake cupcakes up to 2 days in advance and store covered. Make frosting the day of serving for the freshest taste and best texture.

Nutrition Information

Nutrient	Per Cupcake
Calories	285
Total Fat	12g
Saturated Fat	5g
Cholesterol	45mg
Sodium	220mg
Total Carbs	45g
Fiber	2g
Sugars	38g
Protein	4g
Vitamin A	15% DV
Iron	8% DV

Values are approximate and based on standard ingredient nutritional data

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Absolutely! Bake the cupcakes up to 2 days ahead and store covered at room temperature. Make the frosting fresh on the day you plan to serve them for the best taste and texture.

What can I substitute for espresso powder?

You can use instant coffee granules (use the same amount) or substitute with 2 tablespoons of strong brewed coffee, reducing the other liquid by 2 tablespoons to maintain proper batter consistency.

Can I use fresh pumpkin instead of canned?

Yes, but canned pumpkin puree works better because it has the right moisture content and consistency. If using fresh, roast and puree your own, then strain out excess moisture through cheesecloth.

How do I know when the cupcakes are done?

Insert a toothpick into the center – it should come out clean or with just a few moist crumbs. The tops should also spring back lightly when gently touched.

Can I freeze these cupcakes?

Yes! Freeze unfrosted cupcakes wrapped individually for up to 3 months. Thaw at room temperature before frosting. Don’t freeze frosted cupcakes as the cream cheese frosting doesn’t freeze well.

Why did my cupcakes turn out dense?

Dense cupcakes usually result from overmixing the batter or using too much flour. Mix just until ingredients are combined, and make sure to level your flour measurements properly.

Can I make this recipe dairy-free?

For the cupcakes, substitute the oil and use non-dairy milk if needed. For dairy-free frosting, use vegan cream cheese and butter alternatives, though the texture will be slightly different.

Creative Variations and Add-Ins

Transform these basic cupcakes into something extra special with these delicious variations:

Chocolate Chip Addition: Fold in ½ cup mini chocolate chips for extra indulgence Maple Glaze Option: Skip the frosting and drizzle with maple glaze made from powdered sugar and pure maple syrup Cream Filling Surprise: Use a cupcake corer to add a dollop of cinnamon cream cheese filling in the center Caramel Drizzle: Top frosted cupcakes with salted caramel sauce for a gourmet touch

These cupcakes represent everything wonderful about fall baking – they’re cozy, delicious, and bring people together around the kitchen table. Whether you’re baking for a special occasion or just because you’re craving something sweet, these pumpkin spice latte cupcakes deliver pure autumn bliss in every single bite. Happy baking!