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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXRSFCCGUX_mUrBgvJQNbbIMO-WxTZhRcJR62qV_pTdgHksb36Rio5i2oIOY69-HlNgLbOXiFiULZFhk3Bs9Y1Tz4eV87zq9Ki0AdIe-rbujE02MLKkFukbxb1swnvdkUf6oGWv3-3bfj/s640/Screen+Shot+2016-10-28+at+9.23.11+PM.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0qTOsYtRJmvDU3_3Zvin8alekZg2IxFzK5qtqfOLyNCHEitDQpz-A2vhItGYJfhWCj6qsFU9q1ijwBcAZoK-T7pDHebf3WsdgaiPHJ2hyjaG2Ziwqv3a1GEOjlscuWIP5lUPUoLAhg8h/s640/Screen+Shot+2016-10-28+at+9.21.12+PM.jpg)
And they’re topped with a latte infused whipped cream frosting and a little sprinkle of pumpkin pie spice to finish them off.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAjZ6LxCCtObd5NQR3_jNvcDIXScJ2742xlqCTs49QF_87KNdGHwmsKyZdFVY40oCAJ6XCFN1VjExNFuyf-5EhtHURFtiaDOq1JwEht8DRQVhc267vFXYn8Tqo2ErNAjiVGaosUcGKXb8/s640/IMG_6153.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6tA0E1zEnRjN9_OyRFU9rWlPBwXqYPhwA3dYter1DywOsF4t-lV75ARX-TJXwAYIkNEOQTcQQ3LpHTMZi7-wNVq2gnkCUS8oNOOHE8hgVGcZG40cN5JJZoo5UDEG9skjdT8di1OABHQT/s640/Screen+Shot+2016-10-28+at+9.21.34+PM.jpg)
Perfect for a fun twist on Thanksgiving dessert, or a wonderful seasonal treat to share with family and friends.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CebyDHLLn4dmNUZu5n70Qq_zyQ09uSjOetA1ezkJyH-2F3AR14V_bQHSDfe8dtL__HM5dtET8crHeRt13mJA7UAoT5fgDZJSWtLheOBKwR84YnZEqtUXHxwWLPNQpfxS2wcI4Q8LygV5/s640/IMG_5798.jpg)
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The cupcakes start with a moist and fluffy pumpkin cake loaded with warm fall spices and a kick of espresso.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0B5NlHSXsnySreamIfzycR7yfp1QQY7YPvCTvjxBlkV7-w77vgzqc6yOZ5JkK1MaBIAROvu9X-7rC_Cv-NvmF-SjBhd68XoJK90TarKMn1AAyl6Tkfn8U6p095X6TzNOKkV7gJsq7V3V/s640/IMG_5795.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXRSFCCGUX_mUrBgvJQNbbIMO-WxTZhRcJR62qV_pTdgHksb36Rio5i2oIOY69-HlNgLbOXiFiULZFhk3Bs9Y1Tz4eV87zq9Ki0AdIe-rbujE02MLKkFukbxb1swnvdkUf6oGWv3-3bfj/s640/Screen+Shot+2016-10-28+at+9.23.11+PM.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0qTOsYtRJmvDU3_3Zvin8alekZg2IxFzK5qtqfOLyNCHEitDQpz-A2vhItGYJfhWCj6qsFU9q1ijwBcAZoK-T7pDHebf3WsdgaiPHJ2hyjaG2Ziwqv3a1GEOjlscuWIP5lUPUoLAhg8h/s640/Screen+Shot+2016-10-28+at+9.21.12+PM.jpg)
And they’re topped with a latte infused whipped cream frosting and a little sprinkle of pumpkin pie spice to finish them off.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAjZ6LxCCtObd5NQR3_jNvcDIXScJ2742xlqCTs49QF_87KNdGHwmsKyZdFVY40oCAJ6XCFN1VjExNFuyf-5EhtHURFtiaDOq1JwEht8DRQVhc267vFXYn8Tqo2ErNAjiVGaosUcGKXb8/s640/IMG_6153.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6tA0E1zEnRjN9_OyRFU9rWlPBwXqYPhwA3dYter1DywOsF4t-lV75ARX-TJXwAYIkNEOQTcQQ3LpHTMZi7-wNVq2gnkCUS8oNOOHE8hgVGcZG40cN5JJZoo5UDEG9skjdT8di1OABHQT/s640/Screen+Shot+2016-10-28+at+9.21.34+PM.jpg)
Perfect for a fun twist on Thanksgiving dessert, or a wonderful seasonal treat to share with family and friends.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CebyDHLLn4dmNUZu5n70Qq_zyQ09uSjOetA1ezkJyH-2F3AR14V_bQHSDfe8dtL__HM5dtET8crHeRt13mJA7UAoT5fgDZJSWtLheOBKwR84YnZEqtUXHxwWLPNQpfxS2wcI4Q8LygV5/s640/IMG_5798.jpg)
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The cupcakes are ultra moist and packed with fall flavor and studded with pockets of that coffee flavor. They pair perfectly with a subtly sweet and airy whipped cream topping, just life on a real Latte.
I garnished them with a little piece of green straw to give them that authentic coffee house look.
Pumpkin Spice Latte Cupcakes
Yield: 13 cupcakes
Ingredients
Cupcakes
- 1 1/4 cup (150g) all-purpose flour, weighed or spooned and leveled
- 1 1/2 tablespoon instant espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice, plus extra for garnish
- 1 cup canned 100% pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup (96g) packed brown sugar
- 1/2 cup (96g) white granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Frosting
- 1 1/2 cup (12oz) heavy cream, cold
- 1 teaspoon instant espresso powder
- 6 tablespoons powdered (confectioners’) sugar
Directions
Cupcakes:
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.
In a large mixing bowl, whisk together flour, espresso powder, baking powder, baking soda, salt and spices; set aside. In a separate bowl, beat together pumpkin, oil, sugars, and vanilla. Add eggs, one at a time, beating well after each addition. Gently mix the wet mixture into the dry mixture until just combine. Do not over mix. Pour batter into prepared cupcake pan. Bake for 16-20 minutes, or until inserted toothpick comes out clean (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Cool completely before frosting.
Frosting:
Use a pastry bag fitted with a star tip to frost completely cooled cupcakes. Sprinkle with pumpkin pie spice and add a decorative straw if desired. Store in an airtight container in the refrigerator.