Ingredients
- 2⅔ 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 Pumpkin Puree (15 Oz.) NOT Pumpkin Pie Filling
- 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)
Recipe Description
Pumpkin Spice Cupcakes: Tender pumpkin spice cake topped with sweetened whipped cream and a decadent caramel drizzle.
! These Pumpkin Spice Cupcakes contain real pumpkin and a punch of real coffee. You may want to eat these pumpkin spice cupcakes for breakfast, and that’s fine with me. No judgement zone here!
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