This time of year, many people turn to the famous “pumpkin spice latte” drink that you can find in local coffee shops just after the beginning of September. Well, a few years ago, I decided to take that iconic Autumn beverage and turn it into a cupcake – and here it is!
To begin, line two standard muffin tins with cupcake papers. This recipe will make 24 cupcakes.
Set those aside for now.
Preheat your oven to 350 degrees.
In a bowl, combine 2 2/3 cup flour, 2 teaspoons each of baking soda and baking powder, 1 1/2 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1 teaspoon salt and 1/2 teaspoon nutmeg.
Additionally, you will add in a tablespoon and a half of instant espresso powder. (If you can not find espresso powder, you can use instant coffee granules. To do so, double the amount to 3 tablespoons and “mash” the granules into a fine powder with a mortar & pestle or the back of a spoon in a bowl.)
Stir your dry ingredients together and set aside for now.
In your mixing bowl, beat together 2 cups of solid-packed cooked pumpkin, 1 cup sugar, 1 cup brown sugar, 1/2 cup extra virgin olive oil and 1/2 cup plain applesauce.
To the pumpkin mixture, add in 4 eggs, one at a time, mixing each in completely before adding the next. The day I made these, I was so caught up admiring (and instagramming) my gorgeous fresh farm eggs that I forgot to take a photo of me adding the eggs to the batter.
But just look at these beauties! I love the cute Americauna eggs – the blue-green ones.
Once you have mixed in your eggs, add in a teaspoon of vanilla.
Add the dry ingredients to the pumpkin mixture and mix until combined.
Scoop the batter into your prepared pan, dividing evenly between the cups.
Bake for 20-23 minutes or until they test done in the center with a toothpick. Carefully remove the hot cupcakes from the pan and cool completely on a rack.
Cool completely before topping with frosting.
A pumpkin spice latte isn’t complete without that fluffy whipped cream on top – but rather than whipped cream, I am topping these with a creamy, soft frosting.
In you mixing bowl, beat 8 ounces of Mascarpone cheese until fluffy.
Add in 2 1/2 cups of powdered sugar and 1/8 teaspoon of cinnamon. Mix those in.
Finally, mix in a tablespoon of coffee liqueur and a teaspoon of vanilla.
Top with a dollop of the frosting in the center of each cupcake. I added a little “extra” to some of mine because I was taking the cupcakes to an event and people have varying tastes when it comes to frosting.
Enjoy these beauties with a cup of coffee!
- 2⅔ c flour
- 1½ Tb instant espresso powder
- 2 tsp baking soda
- 2 tsp baking powder
- 1½ tsp cinnamon
- ⅛ tsp cloves
- ½ tsp nutmeg
- 1 tsp Salt
- 2 cups solid packed cooked pumpkin
- 1 c. sugar
- 1 c brown sugar
- ½ c extra virgin olive oil
- ½ c plain applesauce
- 4 eggs
- 1 tsp vanilla
- 8 ounce Mascarpone cheese
- 2½ c powdered sugar
- ⅛ tsp cinnamon
- 1 tsp vanilla
- 1 Tb coffee liqueur
- To begin, line 2 standard muffin pans (24 muffins) with papers and set aside. Preheat oven your to 350 degrees.
- In a bowl combine flour, espresso powder, spices, baking soda, baking powder and salt. Set aside. Stir that together and set it aside for now.
- In your mixing bowl combine pumpkin, sugars, applesauce and the extra virgin olive oil. Mix those together until smooth. Mix in the eggs, one at a time, until just combined. Stir in the vanilla. Add in the dry ingredients and mix until just combined and smooth.
- Scoop batter evenly into the pans. Bake 20-23 minutes, or until a toothpick inserted in the center of the largest cupcake comes out clean. Carefully remove the hot cupcakes to a cooling rack and cool completely before topping.
- For the frosting - Beat the cheese in your mixing bowl until fluffy. Add in the powdered sugarand cinnamon - and mix until smooth. Add in the vanilla and coffee liqueur, mix until combined. Top each cupcake with a dollops of frosting in the middle.
I love, love, LOVE this time of year. I love all things Autumn – the weather changing, the colors in nature and the delicious recipes that come out to play.
Check out all of these creative ways to use squash from your garden or farmers market:
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Zucchini Pizza Bites from Mommas Meals
Pickles & Relish:
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks