Save Moist, fragrant cupcakes blending pumpkin, warming spices, and a hint of coffee, finished with creamy espresso frosting—a perfect autumn treat.
This recipe quickly became a favorite for autumn gatherings and cozy afternoons.
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Ingredients
- All-purpose flour: 1 1/4 cups (160 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Ground cinnamon: 1 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Brewed strong coffee, cooled: 1/2 cup (120 ml)
- Canned pumpkin puree: 1/2 cup (120 g)
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar, packed: 1/2 cup (100 g)
- Vegetable oil: 1/2 cup (120 ml)
- Eggs, room temperature: 2 large
- Vanilla extract: 1 tsp
- Cream cheese, softened: 8 oz (225 g)
- Unsalted butter, softened: 1/4 cup (60 g)
- Powdered sugar, sifted: 2 cups (240 g)
- Espresso or strong coffee, cooled: 1 tbsp
- Vanilla extract (for frosting): 1/2 tsp
- Pinch of ground cinnamon (optional, for garnish):
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Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix Wet Ingredients:
- In a large bowl, whisk together coffee, pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine:
- Add the dry ingredients to the wet mixture and fold gently until just combined do not overmix.
- Fill Liners:
- Divide batter evenly among cupcake liners filling each about 2/3 full.
- Bake:
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean Cool completely on a wire rack.
- Make Frosting:
- Beat cream cheese and butter together until smooth Gradually add powdered sugar beating until fluffy Mix in espresso and vanilla until well combined.
- Frost Cupcakes:
- Frost cooled cupcakes with espresso cream cheese frosting Sprinkle with a pinch of cinnamon if desired.
Save Baking these cupcakes became a cherished tradition with family, especially during fall weekends.
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Substitutions
Substitute pumpkin pie spice for individual spices if preferred or use plant-based alternatives for dairy-free versions.
Serving Suggestions
Pair these cupcakes with a hot cup of coffee or chai for a cozy and comforting treat.
Storage Tips
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Save 
Enjoy these cupcakes fresh for the best experience or freeze for later indulgence.
Recipe Q&A
- → What spices create the flavor profile?
A warm blend of cinnamon, ginger, nutmeg, and cloves gives these cupcakes their cozy, autumnal taste.
- → Can brewed coffee be substituted in the batter?
Yes, strong brewed coffee adds depth, but espresso or cold brew can also enhance the flavor.
- → How is the frosting made creamy and flavorful?
The frosting combines softened cream cheese and butter with powdered sugar and a splash of espresso for a smooth, rich finish.
- → Are these suitable for vegetarians?
Yes, they contain no meat products and fit vegetarian diets, but include dairy and eggs.
- → Can I adjust the spices for different tastes?
Absolutely, you can use pumpkin pie spice blend or modify individual spices to suit your preference.
- → How should the cupcakes be stored?
Store in an airtight container in the refrigerator to maintain freshness and frosting texture.
