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Don’t you just love Pumpkin Spice Season? I do. The flavor and scent seem to wrap you in a warm plaid blanket of both warm memories and thoughts of bonfires and gatherings to come. On top of that Pumpkin Spice is super scrummy.
We were at Costco this week and they had their Pumpkin Pies out already… this triggered my PSA, or Pumpkin Spice Addiction. I went home and tried to put those pies out of my mind but it could not be done. I wanted pumpkin and lots of it. I also wanted coffee, because that is the perfect beverage to have with your pumpkin-based goodness. In the end, I decided to combine the two flavors into one amazing treat and settled on these Pumpkins Spice Cappuccino Cupcakes.
Ingredients
2 C. all-purpose flour
1 1/2 C. granulated sugar
3 large eggs
15 oz. canned pumpkin puree ~ do not use pumpkin pie filling
1/4 C. half and half
1/2 C. vegetable oil
1/4 C. strong coffee ~ fresh-brewed
1 Tbsp instant coffee
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. pumpkin spice
2 tsp. ground cinnamon
Directions
Preheat over to 350°F. Line muffin tin with unbleached cupcake liners. Mix flour, sugar, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon in a large bowl. Set aside. Whisk eggs in a separate bowl. Add pumpkin puree. Add instant coffee to brewed hot coffee and stir until instant coffee granules are dissolved. Add half and half. Add coffee/creamer mix to pumpkin and eggs. Add vegetable oil and mix thoroughly. Add wet ingredients to dry and stir using a whisk. Do not overmix. Pour into cupcake liners, filling each about halfway. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Here is the perfect frosting for these cupcakes. If these cupcakes don’t put you in the mood for fall then nothing will. They are sweet enough for kids but have a distinctly grownup flavor that is even better the next day.
Pumpkin Spice Cappuccino Cupcakes You must Make for Fall
These amazingly delicious cupcakes are the perfect treat for fall. Sweet and spice with a hint of coffee flavor they are the perfect snack for kids and adults.
Ingredients
- 2 C. all-purpose flour
- 1 1/2 C. granulated sugar
- 3 large eggs
- 15 oz. canned pumpkin puree ~ do not use pumpkin pie filling
- 1/4 C. half and half
- 1/2 C. vegetable oil
- 1/4 C. strong coffee ~ fresh-brewed
- 1 Tbsp instant coffee
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 1/2 tsp. pumpkin spice
- 2 tsp. ground cinnamon
Instructions
- Preheat over to 350°F
- Line muffin tin with unbleached cupcake liners.
- Mix flour, sugar, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon in a large bowl. Set aside.
- Whisk eggs in a separate bowl. Add pumpkin puree.
- Add instant coffee to brewed hot coffee and stir until instant coffee granules are dissolved. Add half and half.
- Add coffee/creamer mix to pumpkin and eggs.
- Add vegetable oil and mix thoroughly.
- Add wet ingredients to dry and stir using a whisk. Do not overmix.
- Pour into cupcake liners, filling each about halfway.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Recommended Products
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Wilton Unbleached Standard Baking Cups, 75 Count -
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Muffin Tin, 12-Well Nonstick Cupcake Pan, Set of 2, TAOUNOA Heavy Duty Steel Muffin Pan.
