Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

As the leaves start to turn and a cozy chill fills the air, it’s officially pumpkin season! What better way to celebrate fall than with a delightful treat that combines all our favorite autumn flavors? These Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting bring together the warmth of pumpkin spice and the rich flavor of coffee, creating an indulgent experience that’s anything but boring!

I’m beyond excited to share this recipe with you—it’s like sipping your favorite pumpkin spice latte, but in a sweet, fluffy cupcake form. And that frosting? Trust me, the cinnamon-brown sugar combination will have you licking the spoon before it even makes it to the cupcakes!

Why You’ll Love These Pumpkin Latte Cupcakes

Bursting with Flavor

The blend of cinnamon, nutmeg, ginger, and cloves with pumpkin puree creates a moist, spiced cupcake that smells absolutely divine when it’s baking. Add a touch of brewed coffee, and you’ve got yourself a true latte-inspired dessert!

The Perfect Sweet Treat for Fall

Whether you’re cozying up by the fire or hosting a fall gathering, these cupcakes bring the taste of autumn to your table. They’re perfect for Halloween, Thanksgiving, or just because you want a pumpkin-spiced pick-me-up!

Effortless, Yet Impressive

Despite how fancy they sound (and taste), these cupcakes are easy to whip up. Plus, the simple, creamy frosting comes together in minutes, making this recipe ideal for both beginner and seasoned bakers.

Ingredients for Pumpkin Latte Cupcakes

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1/2 cup brewed coffee (cooled)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract

For the Cinnamon Brown Sugar Frosting:

• 1/2 cup unsalted butter (softened)
• 1/4 cup brown sugar
• 2 cups powdered sugar
• 1 tsp cinnamon
• 2 tbsp milk
• 1 tsp vanilla extract

Kitchen Tools You’ll Need

• Muffin tin with cupcake liners
• Mixing bowls
• Hand or stand mixer
• Spatula
• Wire cooling rack
• Piping bag (optional)

How to Make Pumpkin Latte Cupcakes

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set it aside.

Step 2: Whisk the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. These spices are what give these cupcakes their warm, cozy flavor, so don’t skip them!

Step 3: Mix the Wet Ingredients

In a separate large bowl, combine the vegetable oil, sugar, eggs, coffee, pumpkin puree, and vanilla extract. Mix until everything is smooth and well-blended. The brewed coffee gives the cupcakes that subtle latte taste, while the pumpkin keeps them wonderfully moist.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. You don’t want to overmix here—just enough to create a smooth batter.

Step 5: Fill and Bake

Scoop the batter into your prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

Making the Cinnamon Brown Sugar Frosting

Step 1: Cream the Butter and Sugar

In a large bowl, beat the softened butter and brown sugar until light and fluffy—this should take about 2-3 minutes.

Step 2: Add the Remaining Ingredients

Gradually add the powdered sugar, cinnamon, milk, and vanilla extract, mixing until smooth and creamy. If the frosting feels too thick, you can add a little more milk, one teaspoon at a time, until you reach the desired consistency.

Step 3: Frost the Cupcakes

Once your cupcakes have cooled, use a piping bag or simply spread the frosting on with a spatula. And voilà—you’re ready to enjoy these cozy fall treats!

What to Serve with Pumpkin Latte Cupcakes

Pair these cupcakes with—you guessed it—a hot cup of coffee or a creamy chai tea latte. They also work beautifully as a dessert after a hearty fall meal like roasted butternut squash soup or your favorite comfort foods.

Tips for Perfect Cupcakes

• Room Temperature Ingredients: Using room temperature eggs and butter ensures that your batter mixes evenly and your frosting turns out ultra-creamy.
• Adjust the Coffee: If you’re not a fan of coffee, you can easily swap it out for milk or even a spiced tea to keep the flavor festive.
• Make It Fancy: Top your cupcakes with a sprinkle of cinnamon or a drizzle of caramel sauce for an extra special touch.

Storing Your Cupcakes

These cupcakes can be stored in an airtight container at room temperature for up to 3 days, but they’re best enjoyed within 48 hours for ultimate freshness. If you need to store them longer, refrigerate for up to 5 days, just make sure to bring them to room temperature before serving!

Frequently Asked Questions (FAQ)

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost them the day you plan to serve for maximum freshness.

Can I freeze the cupcakes?

Yes! You can freeze the unfrosted cupcakes for up to 3 months. Thaw them in the fridge overnight, then bring them to room temperature before frosting.

Can I substitute the pumpkin puree?

If you’re out of pumpkin puree, you can use butternut squash puree or sweet potato puree for a similar flavor and texture.

Conclusion

These Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting are everything you could want in a fall dessert—warm, spiced, and totally indulgent. Plus, they’re simple enough to whip up anytime you need a little extra seasonal magic in your life.

Craving more fall recipes? Check out these fall favorites:

• Pumpkin S’mores Cookies 
• Pumpkin Spice Latte Cupcakes
• Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting

I hope you’ll love them as much as I do! Let me know how they turn out, and don’t forget to snap a pic for Pinterest—I’d love to see your creations!

Nutritional Information (per serving)

• Calories: 320
• Fat: 15g
• Carbohydrates: 43g
• Sugar: 32g
• Protein: 3g

Loved this recipe? Share your thoughts and photos on Pinterest, and don’t forget to check out our other fall-inspired recipes! 🍂

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