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Pumpkin Spice Latte Cupcakes Irresistible Fall Treat

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For these delightful cupcakes, gather these key ingredients: - Dry ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - Wet ingredients: - ½ cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - ½ cup strong brewed coffee, cooled - 1 teaspoon vanilla extract - Optional: - ½ cup semi-sweet chocolate chips These ingredients blend perfectly to create a cupcake that sings fall flavors. The pumpkin pie spice adds warmth, while the brewed coffee gives a nice kick. To top your cupcakes, you will need: - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 teaspoons vanilla extract - 1 tablespoon milk or heavy cream (as needed) - 1 teaspoon pumpkin pie spice This frosting is sweet and creamy. The pumpkin pie spice in the frosting ties it all together. It makes each bite feel like a cozy fall day. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line a muffin tin with cupcake liners. - In a large bowl, whisk together: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - In another bowl, beat ½ cup softened butter until creamy. - Add 2 large eggs, mixing well after each one. - Stir in: - 1 cup canned pumpkin puree - ½ cup cooled brewed coffee - 1 teaspoon vanilla extract - Gradually mix the dry ingredients into the wet ingredients. - If you like, fold in ½ cup semi-sweet chocolate chips for a sweet surprise. - Divide the batter evenly among the liners, filling each about two-thirds full. - Bake for 18-20 minutes. - Check with a toothpick; it should come out clean. - Let the cupcakes cool in the tin for 5 minutes. - Transfer the cupcakes to a wire rack and cool completely before frosting. To make fluffy Pumpkin Spice Latte cupcakes, start with room temperature ingredients. Cold butter and eggs do not mix well. Beat the butter until it is creamy. This adds air, making your cupcakes light. When you mix the dry and wet ingredients, do so gently. Overmixing can lead to dense cupcakes. Just combine until you no longer see dry flour. Frosting should be smooth and creamy. To achieve this, beat the softened butter until fluffy. Slowly add in the powdered sugar. Mix well to avoid lumps. If the frosting is too thick, add 1 tablespoon of milk or cream. This helps to reach the right consistency. You want it to spread easily and hold its shape on the cupcakes. Presentation makes a big impact. Place your cupcakes on a festive platter. Add decorative items like small pumpkins or cinnamon sticks. This enhances the fall theme. For a finishing touch, sprinkle extra pumpkin pie spice on top. It adds color and hints at the flavors inside. Serve with a warm mug of coffee for a cozy treat. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground pumpkin pie spice instead of pre-packaged. This enhances the aromatic profile of your cupcakes. Cool Completely: Ensure cupcakes cool completely before frosting to prevent the icing from melting and sliding off. Experiment with Toppings: Try adding crushed nuts or caramel drizzle on top of the frosting for added texture and flavor. Store Properly: Keep cupcakes in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. {{image_2}} You can have fun by trying new spices or flavors. Instead of pumpkin pie spice, use cinnamon or nutmeg for a fresh twist. Add a dash of ginger for warmth or a bit of cocoa powder for a chocolatey touch. If you love coffee, try using espresso powder in the batter. You can also swap the pumpkin puree for mashed bananas or applesauce for a fruity flavor. These changes can make your cupcakes unique and exciting! If you need gluten-free cupcakes, use a gluten-free flour blend instead of regular flour. Look for blends that work well in baking. For a dairy-free option, replace butter with coconut oil or a dairy-free spread. Use almond milk or soy milk in place of regular milk in the frosting. These changes keep the taste great while meeting dietary needs. Decorating your cupcakes can make them even more fun! Use cream cheese frosting instead of buttercream for a tangy taste. Add toppings like crushed nuts, caramel drizzle, or chocolate shavings for extra flair. For a festive look, use sprinkles that match the season. You can also place small candy pumpkins on top or a cinnamon stick as a garnish. These little touches can make your cupcakes stand out at any gathering! To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps them stay moist and tasty. If you have frosted them, wait until they cool completely. Then, place them gently in the container. Keep the container at room temperature for best results. Avoid direct sunlight and heat sources. If you want to save some for later, freezing is a great option. Wrap each cupcake in plastic wrap, then place them in a freezer bag. This method locks in their flavor and texture. You can freeze the cupcakes for up to three months. When you want to eat them, thaw them in the fridge overnight or at room temperature for a few hours. At room temperature, your cupcakes will stay fresh for about three days. If you keep them in the fridge, they can last up to a week. The cool air keeps them from drying out. However, I recommend enjoying them within a few days for the best taste. Yes, you can use fresh pumpkin. To do this, you need to cook the pumpkin first. Start by cutting the pumpkin into pieces. Remove the seeds and skin. Then, boil or roast the pieces until they are soft. After that, mash the pumpkin until smooth. Measure out one cup for your cupcakes. Fresh pumpkin gives a nice flavor but may have more moisture. Adjust your dry ingredients if needed. To keep your cupcakes from sinking, follow these tips. First, do not overmix your batter. Mix it just until combined. This helps keep air in the batter, which makes cupcakes rise. Second, make sure your baking powder and baking soda are fresh. Old leavening agents may not work well. Finally, fill the cupcake liners only two-thirds full. This gives them space to rise without spilling over. If you don't have pumpkin pie spice, you can make your own blend. Use the following spices for a great substitute: - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon ginger - ¼ teaspoon allspice Mix these spices together. You can adjust the amounts to your taste. Other spices like cloves or cardamom can also add great flavor. You can make frosting creamy without heavy cream. Instead, use milk or even almond milk. Start by beating softened butter until fluffy. Gradually add powdered sugar until well mixed. If the frosting is too thick, add a tablespoon of milk. Mix until you reach your desired consistency. This will keep your frosting smooth and easy to spread. You now have all you need to bake delicious cupcakes. We covered the key ingredients, steps, and tips you require to succeed. Remember to mix your wet and dry items well. Follow the cooling and frosting tips for the best results. Don’t hesitate to get creative with flavors and decorations. Baking is fun, and you can store these treats for future enjoyment. Enjoy every bite of your homemade cupcakes. Happy baking!

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Are you ready to take your fall baking to a new level? These Pumpkin Spice Latte Cupcakes are not just a treat; they’re a cozy hug in dessert form. With warm spices and rich coffee flavors, they perfectly capture the spirit of autumn. Plus, they’re easy to make and perfect for sharing. Let’s dive into the delicious world of fall treats that will leave everyone craving more!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of pumpkin spice and coffee creates a warm, comforting taste that is perfect for fall.
  2. Easy to Make: This recipe requires simple ingredients and straightforward steps, making it accessible for bakers of all skill levels.
  3. Perfect for Any Occasion: These cupcakes are great for parties, gatherings, or just a cozy night in with friends.
  4. Customizable: Add chocolate chips or adjust the spices to suit your personal taste and make them uniquely yours.

Ingredients

List of Ingredients for Cupcakes

For these delightful cupcakes, gather these key ingredients:

  • Dry ingredients:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • Wet ingredients:
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • ½ cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • Optional:
  • ½ cup semi-sweet chocolate chips

These ingredients blend perfectly to create a cupcake that sings fall flavors. The pumpkin pie spice adds warmth, while the brewed coffee gives a nice kick.

Ingredients for Frosting

To top your cupcakes, you will need:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk or heavy cream (as needed)
  • 1 teaspoon pumpkin pie spice

This frosting is sweet and creamy. The pumpkin pie spice in the frosting ties it all together. It makes each bite feel like a cozy fall day.

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with cupcake liners.

Mixing the Dry Ingredients

  • In a large bowl, whisk together:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice

Combining Wet Ingredients

  • In another bowl, beat ½ cup softened butter until creamy.
  • Add 2 large eggs, mixing well after each one.
  • Stir in:
  • 1 cup canned pumpkin puree
  • ½ cup cooled brewed coffee
  • 1 teaspoon vanilla extract

Blending Wet and Dry Mixtures

  • Gradually mix the dry ingredients into the wet ingredients.
  • If you like, fold in ½ cup semi-sweet chocolate chips for a sweet surprise.

Baking the Cupcakes

  • Divide the batter evenly among the liners, filling each about two-thirds full.
  • Bake for 18-20 minutes.
  • Check with a toothpick; it should come out clean.

Preparing for Frosting

  • Let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and cool completely before frosting.

Tips & Tricks

Best Practices for Fluffy Cupcakes

To make fluffy Pumpkin Spice Latte cupcakes, start with room temperature ingredients. Cold butter and eggs do not mix well. Beat the butter until it is creamy. This adds air, making your cupcakes light. When you mix the dry and wet ingredients, do so gently. Overmixing can lead to dense cupcakes. Just combine until you no longer see dry flour.

Frosting Tips

Frosting should be smooth and creamy. To achieve this, beat the softened butter until fluffy. Slowly add in the powdered sugar. Mix well to avoid lumps. If the frosting is too thick, add 1 tablespoon of milk or cream. This helps to reach the right consistency. You want it to spread easily and hold its shape on the cupcakes.

Presentation Suggestions

Presentation makes a big impact. Place your cupcakes on a festive platter. Add decorative items like small pumpkins or cinnamon sticks. This enhances the fall theme. For a finishing touch, sprinkle extra pumpkin pie spice on top. It adds color and hints at the flavors inside. Serve with a warm mug of coffee for a cozy treat.

Pro Tips

  1. Use Fresh Spices: For the best flavor, use freshly ground pumpkin pie spice instead of pre-packaged. This enhances the aromatic profile of your cupcakes.
  2. Cool Completely: Ensure cupcakes cool completely before frosting to prevent the icing from melting and sliding off.
  3. Experiment with Toppings: Try adding crushed nuts or caramel drizzle on top of the frosting for added texture and flavor.
  4. Store Properly: Keep cupcakes in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

Variations

Flavor Variations

You can have fun by trying new spices or flavors. Instead of pumpkin pie spice, use cinnamon or nutmeg for a fresh twist. Add a dash of ginger for warmth or a bit of cocoa powder for a chocolatey touch. If you love coffee, try using espresso powder in the batter. You can also swap the pumpkin puree for mashed bananas or applesauce for a fruity flavor. These changes can make your cupcakes unique and exciting!

Dietary Adaptations

If you need gluten-free cupcakes, use a gluten-free flour blend instead of regular flour. Look for blends that work well in baking. For a dairy-free option, replace butter with coconut oil or a dairy-free spread. Use almond milk or soy milk in place of regular milk in the frosting. These changes keep the taste great while meeting dietary needs.

Cupcake Decorating Ideas

Decorating your cupcakes can make them even more fun! Use cream cheese frosting instead of buttercream for a tangy taste. Add toppings like crushed nuts, caramel drizzle, or chocolate shavings for extra flair. For a festive look, use sprinkles that match the season. You can also place small candy pumpkins on top or a cinnamon stick as a garnish. These little touches can make your cupcakes stand out at any gathering!

Storage Info

How to Store Cupcakes

To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps them stay moist and tasty. If you have frosted them, wait until they cool completely. Then, place them gently in the container. Keep the container at room temperature for best results. Avoid direct sunlight and heat sources.

Freezing Instructions

If you want to save some for later, freezing is a great option. Wrap each cupcake in plastic wrap, then place them in a freezer bag. This method locks in their flavor and texture. You can freeze the cupcakes for up to three months. When you want to eat them, thaw them in the fridge overnight or at room temperature for a few hours.

Shelf Life

At room temperature, your cupcakes will stay fresh for about three days. If you keep them in the fridge, they can last up to a week. The cool air keeps them from drying out. However, I recommend enjoying them within a few days for the best taste.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. To do this, you need to cook the pumpkin first. Start by cutting the pumpkin into pieces. Remove the seeds and skin. Then, boil or roast the pieces until they are soft. After that, mash the pumpkin until smooth. Measure out one cup for your cupcakes. Fresh pumpkin gives a nice flavor but may have more moisture. Adjust your dry ingredients if needed.

How do I prevent cupcakes from sinking?

To keep your cupcakes from sinking, follow these tips. First, do not overmix your batter. Mix it just until combined. This helps keep air in the batter, which makes cupcakes rise. Second, make sure your baking powder and baking soda are fresh. Old leavening agents may not work well. Finally, fill the cupcake liners only two-thirds full. This gives them space to rise without spilling over.

What can I use if I don’t have pumpkin pie spice?

If you don’t have pumpkin pie spice, you can make your own blend. Use the following spices for a great substitute:

  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon allspice

Mix these spices together. You can adjust the amounts to your taste. Other spices like cloves or cardamom can also add great flavor.

How to make the frosting without heavy cream?

You can make frosting creamy without heavy cream. Instead, use milk or even almond milk. Start by beating softened butter until fluffy. Gradually add powdered sugar until well mixed. If the frosting is too thick, add a tablespoon of milk. Mix until you reach your desired consistency. This will keep your frosting smooth and easy to spread.

You now have all you need to bake delicious cupcakes. We covered the key ingredients, steps, and tips you require to succeed. Remember to mix your wet and dry items well. Follow the cooling and frosting tips for the best results. Don’t hesitate to get creative with flavors and decorations. Baking is fun, and you can store these treats for future enjoyment. Enjoy every bite of your homemade cupcakes. Happy bakin

For these delightful cupcakes, gather these key ingredients: - Dry ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - Wet ingredients: - ½ cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - ½ cup strong brewed coffee, cooled - 1 teaspoon vanilla extract - Optional: - ½ cup semi-sweet chocolate chips These ingredients blend perfectly to create a cupcake that sings fall flavors. The pumpkin pie spice adds warmth, while the brewed coffee gives a nice kick. To top your cupcakes, you will need: - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 teaspoons vanilla extract - 1 tablespoon milk or heavy cream (as needed) - 1 teaspoon pumpkin pie spice This frosting is sweet and creamy. The pumpkin pie spice in the frosting ties it all together. It makes each bite feel like a cozy fall day. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line a muffin tin with cupcake liners. - In a large bowl, whisk together: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - In another bowl, beat ½ cup softened butter until creamy. - Add 2 large eggs, mixing well after each one. - Stir in: - 1 cup canned pumpkin puree - ½ cup cooled brewed coffee - 1 teaspoon vanilla extract - Gradually mix the dry ingredients into the wet ingredients. - If you like, fold in ½ cup semi-sweet chocolate chips for a sweet surprise. - Divide the batter evenly among the liners, filling each about two-thirds full. - Bake for 18-20 minutes. - Check with a toothpick; it should come out clean. - Let the cupcakes cool in the tin for 5 minutes. - Transfer the cupcakes to a wire rack and cool completely before frosting. To make fluffy Pumpkin Spice Latte cupcakes, start with room temperature ingredients. Cold butter and eggs do not mix well. Beat the butter until it is creamy. This adds air, making your cupcakes light. When you mix the dry and wet ingredients, do so gently. Overmixing can lead to dense cupcakes. Just combine until you no longer see dry flour. Frosting should be smooth and creamy. To achieve this, beat the softened butter until fluffy. Slowly add in the powdered sugar. Mix well to avoid lumps. If the frosting is too thick, add 1 tablespoon of milk or cream. This helps to reach the right consistency. You want it to spread easily and hold its shape on the cupcakes. Presentation makes a big impact. Place your cupcakes on a festive platter. Add decorative items like small pumpkins or cinnamon sticks. This enhances the fall theme. For a finishing touch, sprinkle extra pumpkin pie spice on top. It adds color and hints at the flavors inside. Serve with a warm mug of coffee for a cozy treat. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground pumpkin pie spice instead of pre-packaged. This enhances the aromatic profile of your cupcakes. Cool Completely: Ensure cupcakes cool completely before frosting to prevent the icing from melting and sliding off. Experiment with Toppings: Try adding crushed nuts or caramel drizzle on top of the frosting for added texture and flavor. Store Properly: Keep cupcakes in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. {{image_2}} You can have fun by trying new spices or flavors. Instead of pumpkin pie spice, use cinnamon or nutmeg for a fresh twist. Add a dash of ginger for warmth or a bit of cocoa powder for a chocolatey touch. If you love coffee, try using espresso powder in the batter. You can also swap the pumpkin puree for mashed bananas or applesauce for a fruity flavor. These changes can make your cupcakes unique and exciting! If you need gluten-free cupcakes, use a gluten-free flour blend instead of regular flour. Look for blends that work well in baking. For a dairy-free option, replace butter with coconut oil or a dairy-free spread. Use almond milk or soy milk in place of regular milk in the frosting. These changes keep the taste great while meeting dietary needs. Decorating your cupcakes can make them even more fun! Use cream cheese frosting instead of buttercream for a tangy taste. Add toppings like crushed nuts, caramel drizzle, or chocolate shavings for extra flair. For a festive look, use sprinkles that match the season. You can also place small candy pumpkins on top or a cinnamon stick as a garnish. These little touches can make your cupcakes stand out at any gathering! To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps them stay moist and tasty. If you have frosted them, wait until they cool completely. Then, place them gently in the container. Keep the container at room temperature for best results. Avoid direct sunlight and heat sources. If you want to save some for later, freezing is a great option. Wrap each cupcake in plastic wrap, then place them in a freezer bag. This method locks in their flavor and texture. You can freeze the cupcakes for up to three months. When you want to eat them, thaw them in the fridge overnight or at room temperature for a few hours. At room temperature, your cupcakes will stay fresh for about three days. If you keep them in the fridge, they can last up to a week. The cool air keeps them from drying out. However, I recommend enjoying them within a few days for the best taste. Yes, you can use fresh pumpkin. To do this, you need to cook the pumpkin first. Start by cutting the pumpkin into pieces. Remove the seeds and skin. Then, boil or roast the pieces until they are soft. After that, mash the pumpkin until smooth. Measure out one cup for your cupcakes. Fresh pumpkin gives a nice flavor but may have more moisture. Adjust your dry ingredients if needed. To keep your cupcakes from sinking, follow these tips. First, do not overmix your batter. Mix it just until combined. This helps keep air in the batter, which makes cupcakes rise. Second, make sure your baking powder and baking soda are fresh. Old leavening agents may not work well. Finally, fill the cupcake liners only two-thirds full. This gives them space to rise without spilling over. If you don't have pumpkin pie spice, you can make your own blend. Use the following spices for a great substitute: - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon ginger - ¼ teaspoon allspice Mix these spices together. You can adjust the amounts to your taste. Other spices like cloves or cardamom can also add great flavor. You can make frosting creamy without heavy cream. Instead, use milk or even almond milk. Start by beating softened butter until fluffy. Gradually add powdered sugar until well mixed. If the frosting is too thick, add a tablespoon of milk. Mix until you reach your desired consistency. This will keep your frosting smooth and easy to spread. You now have all you need to bake delicious cupcakes. We covered the key ingredients, steps, and tips you require to succeed. Remember to mix your wet and dry items well. Follow the cooling and frosting tips for the best results. Don’t hesitate to get creative with flavors and decorations. Baking is fun, and you can store these treats for future enjoyment. Enjoy every bite of your homemade cupcakes. Happy baking!

Pumpkin Spice Latte Cupcakes

Delicious cupcakes infused with pumpkin spice and coffee, topped with creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 0.5 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 0.5 cup semi-sweet chocolate chips (optional)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • 1 tablespoon milk or heavy cream (as needed)
  • 1 teaspoon pumpkin pie spice (for frosting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
  • In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, brewed coffee, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chocolate chips for an extra touch of sweetness.
  • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • While cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until fluffy. Gradually add the powdered sugar until incorporated. Add the vanilla extract and pumpkin pie spice, mixing well. If the frosting is too thick, add milk or cream, a tablespoon at a time, until desired consistency is reached.
  • Once the cupcakes are completely cooled, frost them generously using a spatula or piping bag.
  • Garnish with a sprinkle of extra pumpkin pie spice on top for an added touch.

Notes

Arrange the cupcakes on a festive platter and add small decorative elements like cinnamon sticks or mini pumpkins for a seasonal touch. Enjoy with a warm mug of coffee!
Keyword cupcakes, fall dessert, pumpkin spice

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