It’s officially Fall!!!! Which means that pumpkin spice latte is now a diet staple, so obviously I had to make pumpkin spice latte cupcakes
I loveeeee fall, like seriously love it deeeply and madly with all my heart, the temperatures are lovely (yei for not melting!!), the leaves changing colors are oh so beautiful, it’s still hot enough that I can go out and take a walk without having to wear 801724238 layers of clothing and well
and more pumpkins
Because definitely what makes fall the best is the awesome food!!
and the pumpkins
Yes I’ one of those persons that goes after very pumpkin /pumpkin flavored /pumpkin related thing in the supermarket /restaurant I have no self control, not even a bit.
Me: Oh look another pumpkin spice granola bar covered in pumpkin cinnamon glaze!
Hubby: But you already have 5 boxes of something like that and don’t like it
Me: Yes but this is pumpkin spice WITH pumpkin glaze is totally different duh
That’s how things are around here during fall
So enough rambles about my
obsession love for pumpkins and let’s continue talking about this cupcakes (which is totally going to include lots of talk about pumpkins!!)
The first thing you need to know? This pumpkin spice latte cupcakes taste just like the Starbucks coffee (I´m a dancing a bit over here while saying this!)
They are like a coffee powerhouse full of pumpkin deliciousness!!!
but in cupcake shape so it’s totally better because yo can have your coffee and eat it too
But that’s not the only thing that makes this pumpkin spice latte cupcakes shine, because they have even more greatness
And they are vegan
and can be made gluten free
I mean just like Starbucks + vegan + can be gluten free!!!
Oh and they are petty easy to make too, so you are not going to find anything better than this, ever, everevereverever
Now into the technical part of the pumpkin spice latte cupcakes
This cupcake is super super soft, and (I know a lot of you hate that word) moist so you have to handle them with care when taking them out of the oven, the are delicate (and delicious!!!)
If you want to make the frosting vegan make sure to use a vegan butter
If you want to make the cupcake gluten free substitute the flour for a 1 for 1 gluten free baking mix. I tried it with a all purpose gluten free flour and the result was just the same as with traditional flour so pick your favorite brand
You can find the recipe for the frosting here
Now to the kitchen!
- 3/4 Cup baked pumpkin (or canned pumpkin)
- 1 Cup sugar
- 1/2 Cup oil + 1 Tsp
- 1 1/3 Cup flour + 4 Tbsp
- 2 teaspoon baking powder
- 2 teaspoon pumpkin spice
- 4 tablespoon water
- Strong brwed coffee (around 1/4 cup)
- Vanilla frosting
- Preheat the oven to 350 degrees. Line a cupcake tray with 12 cupcake liners.
- In a bowl mix the pumpkin, the sugar and the oil.
- Add the rest of the ingredients and mix well until everything is incorporated.
- Divide the batter between the cupcake liners and place the pan in the oven. Bake for 20/25 minutes or until done.
- Let the cupcake cool down and remove from the pan.
- Brush the tops with the coffee and let them sit.
- Meanwhile whip up the vanilla frosting, place it on a pipping bad and decorate them
- You can top them with more cinnamon
Remember yo share your pictures of your delicious creation on Instagram, and obviously tag me!