Pumpkin Spice Cupcakes

🧂 Ingredients

• 2 ⅔ Cups All-Purpose Flour
• 3 Tablespoons Good Quality Espresso Powder
• 2 Teaspoons Baking Soda
• 2 Teaspoons Baking Powder
• 1 Teaspoon Ground Cinnamon

  Plus additional for garnish
• ⅛ Teaspoon Ground Nutmeg
• ⅛ Teaspoon Ground Cloves
• 1 Teaspoon Salt
• 1 Can (15 Ounces) Pumpkin Puree
• 1 Cup White Sugar
• 1 Cup Light Brown Sugar
• 1 Cup Vegetable Oil
• 4 Eggs
• ½ Cup Coffee

  Brewed
• 2¼ Cups Heavy Cream
• ¼ Cup Powdered Sugar
• Caramel Sauce

  If desired

Instructions

• 1 Preheat oven to 350 Degrees F. Line cupcake pans with cupcake liners. Set aside.
• 2 In a medium bowl, whisk flour, espresso powder, baking soda/powder, cinnamon,
  nutmeg, cloves, and salt. Set aside.
• 3 In a large bowl, mix pumpkin, sugars, and oil. Add eggs one at a time.
• 4 Gradually pour dry ingredients into wet ingredients, a little at a time. Mix
  until just incorporated.
• 5 Fill cupcake lines ¾ of the way full. Bake for 18-20 minutes or until a
  toothpick inserted in the center comes out clean. Cool for 10-15 minutes.
• 6 Brush cupcakes 2-3 times with the brewed coffee. Cool completely.
• 7 For the frosting: Whisk cold cream using a chilled bowl/whisk. Gradually add in
  powdered sugar. Whisk until stiff peaks form.
• 8 Pipe onto cupcakes. Garnish with cinnamon and caramel sauce, if desired.

Nutrition Info