Pumpkin Spice Latte Cupcakes

Looking for something to warm up your otherwise cool Fall mornings?  Around here, we don't have Starbucks, so we have to get a bit creative (well, also because we are frugal as well).  When I saw a friend of mine had made these muffins, I immediately asked for the recipe.  We have had two birthday parties in two weekends and dedicated Hudson to the Lord today, so with all the family and friends visiting, this was a must!


Here it is (don't let the ingredients list fool you - it may seem like a lot, but it's really just basic stuff):


Makes about 2 dozen muffins

Dry Ingredients:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder (or 6 tbsp. instant coffee granules)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt

Wet ingredients:
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners' sugar

For garnish:
Ground cinnamon
Caramel sauce


Directions:
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners or grease the tin. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. 


In a separate bowl use an electric mixer, to blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.


Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners' sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Enjoy!

IF you have any left, store in an airtight container and refrigerate.

Special thanks to April L. for her contribution of the recipe.