Last weekend we had my husband family’s annual family reunion. I never know what to make but I usually bring a dessert so when I started thinking about something. I searched Pinterest and some of my favorite food blogs and saw Annie Eats Pumpkin Spice Latte Cupcakes. Perfect! I always try to make something that I can leave since most times we need to leave early because the kids are done after a couple hours.
These were really good! I loved the pumpkin flavor and the coffee was subtle. I would have liked it stronger but couldn’t find espresso powder at my grocery store so I’ll need to order some online to have it on hand the next time I want to make these. I had a lot of compliments and knew they were a winner!
Now a little bit of an update on us, we’re pretty much settled in our new house. Just a few more things to unpack and then it’s time to start decorating! In addition to moving to a new house, I started my own business! In addition to my full time job, being on the PTO board at my daughter’s school, I’m so happy to announce I’m an independent consultant for Rodan + Fields. Feel free to check out my website and take the solutions tool. I’d love to help you get on the journey to the best skin of your life!
2 2/3 cups flour
3 Tbsp instant coffee (espresso powder if you have it)
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 tsp salt
15 oz can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
1/2 cup coffee for brushing on top of cupcakes
2 1/4 cup heavy cream, chilled
1/4 cup confectioners’ sugar
Preheat the oven to 350 degrees. Line muffin tin with paper lines and set aside. In a medium bowl, combine the dry ingredients – flour, instant coffee, baking soda, baking powder, pumpkin pie spice and salt. Stir together and set aside.
In the bowl of stand mixer, combine the pumpkin, both sugars and oil. Add the eggs one at a time, beating well after each one. Reduce the speed to low and add the flour mixture just until incorporated.
Fill the cupcake liners three-quarters full. Bake for 18 to 20 minutes until golden and toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 10 minutes and then remove and place on a wire rack. While the cupcakes are still warm, brush them two or three times with the brewed coffee. Let cupcakes cool completely.
To make the frosting, place the cold heavy cream in a bowl of an stand mixer fitted with a whisk attachment. Whip on medium-low speed at first and then increasing to high speed. Add in the confectioners sugar gradually and whip until stiff peaks form. Pipe the whipped cream frosting on top of the cooled cupcakes and sprinkle with cinnamon or pumpkin pie spice. Store in the refrigerator in an airtight container until ready to serve.
Source: Annie’s Eats