Happy Thursday guys! Recipe of the day is Pumpkin Spice Latte Cupcakes – gorgeous pumpkin cakes with velvety pumpkin spice latte cream, smelling like Fall.
As promised (and as expected from a food blogger during that time of the year), here’s another Pumpkin recipe, and it’s an amazing one. I’ve tried quite a few Pumpkin muffin recipes during the years but this one is a new one for me, and oh, how tasty these cupcakes are! 🙂 Add some coffee to the pumpkin spice mix and serve that in a velvety cream over a fluffy pumpkin cake and you’re in for a real treat. 🙂
There’s nothing better than the smell of Pumpkin spice on a sunny Fall day, especially when it’s not just coming from a candle but from freshly baked Pumpkin Spice Latte Cupcakes. 🙂 Guys, these were so easy to make, yet absolutely gorgeous and much tastier than their shop-bought version (not to mention cheaper).
I used leftover pumpkin puree from a pumpkin cake I had previously made but you can use tinned pumpkin or simply make your own puree.
What you need:
- Pumpkin puree
- Flour
- Eggs
- Yogurt
- Sunflower oil
- Baking powder
- Vanilla extract
- Brown sugar
- Double cream
- Instant coffee
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Cinnamon sticks, for decoration
Ingredients:
- 280g flour
- 1tsp baking powder
- 2 eggs
- 150ml yogurt
- 130g brown sugar
- 200g pumpkin puree (use from tin or make your own)
- 1sp vanilla extract
- 1tsp cinnamon
- 1tsp cloves
- 1tsp ginger
- 1tsp nutmeg
- Cinnamon sticks for decoration
For the Cream:
- 200ml double cream
- 2tsp instant coffee
- 2tbsp brown sugar
- 2tbsp water
- 1tsp cinnamon
- 1tsp ginger
- 1tsp cloves
- 1tsp nutmeg
Preparation:
- Preheat the oven to 180C.
- In a bowl combine all the dry ingredients. In a separate bowl, whisk in the wet ingredients.
- Gradually add the egg mixture to the dry ingredients. Srit in the pumpkin puree and mix well.
- Divide the mixture in a grease muffin tray and bake in the oven for around 20 minutes. Leave to cool down completely.
- Meanwhile, whisk the double cream till thick.
- In a small cup combine the coffee, sugar, spices and water, mix well.
- Add the coffee mixture to the cream and whisk.
- Use a piping bag to decorate the muffins with the cream.
- Decorate with cinnamon sticks and dust a tiny bit of cinnamon. Serve with some hot coffee or tea.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
I’m just starting with the pumpkin recipes, so make sure to check back this space. I’m making a beautiful Pumpkin salad over the weekend so I’ll be sharing it with you next week. It’s the ultimate Fall salad and one of my many favs. 🙂 There’s halloumi, kale, pomegranate and lots of other goodies but you’ll find out next week.
If you’re impatient and can’t wait for my next recipe post, follow me on Insta for some daily inspo. I share short reels of my daily cooking.
Meanwhile, have a super tasty Thursday. X
