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+ servings

Pumpkin Spice Cupcakes

Servings 2 dozen
Author Krystle
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For the Cupcakes

  • 2 2/3 Cups All-Purpose Flour
  • 3 Tablespoons Good Quality Espresso Powder
  • 2 Teaspoons Baking Soda
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Ground Cinnamon Plus additional for garnish
  • 1/8 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Cloves
  • 1 Teaspoon Salt
  • 1 Can (15 Ounces) Pumpkin Puree
  • 1 Cup White Sugar
  • 1 Cup Light Brown Sugar
  • 1 Cup Vegetable Oil
  • 4 Eggs
  • 1/2 Cup Coffee Brewed

For The Icing

  • Cups Heavy Cream
  • 1/4 Cup Powdered Sugar


  • Caramel Sauce If desired


  • Preheat oven to 350 Degrees F. Line cupcake pans with cupcake liners. Set aside.
  • In a medium bowl, whisk flour, espresso powder, baking soda/powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In a large bowl, mix pumpkin, sugars, and oil. Add eggs one at a time.
  • Gradually pour dry ingredients into wet ingredients, a little at a time. Mix until just incorporated.
  • Fill cupcake lines 3/4 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes.
  • Brush cupcakes 2-3 times with the brewed coffee. Cool completely.
  • For the frosting: Whisk cold cream using a chilled bowl/whisk. Gradually add in powdered sugar. Whisk until stiff peaks form.
  • Pipe onto cupcakes. Garnish with cinnamon and caramel sauce, if desired.
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