Pumpkin Spice Cupcakes Two Ways

 When I saw the explosions of fb statuses about the return of pumpkin spice lattes over Labor Day weekend, I couldn't wait to have my first of the season!  And now I've picked one up on my way to every night call this month.  I was extremely pleased when I saw a recipe for pumpkin spice latte cupcakes on Annie's Eats... How could I not be?  This combines two of my favorite things.  The only disappointing thing is that I didn't think of it first!  Then my genius sister suggested pumpkin spice chai cupcakes.  So here you have it, fall cupcakes in two flavors.

As usual, I increased the spices in this recipe.  A little extra cinnamon never hurt anyone!  Since I had instant coffee instead of espresso powder I almost doubled the suggested amount.  It gives a nice coffee after taste, but if you want a stronger coffee flavor add more to the batter or make coffee flavored whipped cream.  I also decreased the sugar the second time around because they were just a little too sweet.


Pumpkin Spice Latte Cupcakes (adapted from Annie's Eats)

Cupcake Batter
2 2/3 cups all-purpose flour
5 tablespoons instant coffee (10 single serve packets)
2 teaspoons baking soda
2 teaspoons baking powder
1 heaping teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1 teaspoon salt
1 (15 oz.) can pumpkin puree
3/4 cup sugar
3/4 cup brown sugar
1 cup vegetable oil
4 eggs
½ cup coffee or espresso, for brushing

Frosting
2 cups heavy whipping cream
1/2 teaspoon vanilla
1/4 cup powder sugar

Preheat oven to 350*
Mix pumpkin, granulated and brown sugar.
Add eggs and oil.  Beat.
Add spices, powder, soda, and salt.  Beat.
Add coffee crystals.  Beat.
Add flour slowly.
Fill lined cupcake tins 2/3 full.
Bake for 20 minutes.
Cool on wire rack for 10 minutes.
Pour a very small amount of coffee on top of each cupcake.

 Beat whipping cream until peaks begin to form.
Add vanilla and sugar.  Beat a touch more.
Fill piping bag and top cupcakes.
Sprinkle with cinnamon.

Pumpkin Spice Chai Cupcakes

Cupcake Batter
2 2/3 cups all-purpose flour
3 spiced chai tea bags
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon salt
1 (15 oz.) can pumpkin puree
3/4 cup sugar
3/4 cup brown sugar
1 cup vegetable oil
4 eggs

Frosting
2 cups heavy whipping cream
1/2 teaspoon vanilla
1/4 cup powder sugar
1 teaspoon cinnamon

Preheat oven to 350*
Mix pumpkin, granulated and brown sugar.
Add eggs and oil.  Beat.
Add spices, powder, soda, and salt.  Beat.
Add contents of tea bags.  Beat.
Add flour slowly.
Fill lined cupcake tins 2/3 full.
Bake for 20 minutes.

Beat whipping cream until peaks begin to form.
Add vanilla, cinnamon, and sugar.  Beat a touch more.
Fill piping bag and top cupcakes.