Pumpkin Caramel Latte Cupcakes made with canned pumpkin, dark instant coffee, cinnamon, and brown sugar—topped with cinnamon frosting and caramel.
I didn’t plan to fall in love with a cupcake. It just kind of happened—like how you accidentally spend $17 at the fall candle section in Target or walk into a coffee shop “just for a look” and leave with a latte and a ceramic mug shaped like a pumpkin. (That mug is now sacred, by the way.)
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made these Pumpkin Caramel Latte Cupcakes, it was one of those gray-sky afternoons where everything smells like damp leaves and the internet keeps reminding you to romanticize your life. So, naturally, I put on fuzzy socks, played a lo-fi fall playlist on YouTube, and decided to bake something that felt like a hug in dessert form.
These cupcakes… they’re it. Soft. Spiced. With that subtle hit of coffee in the background, like the flavor you catch right before a first sip. Not overpowering—just cozy. The caramel drizzle was kind of a last-minute thing (I had half a bottle in the fridge), but it ended up being the one detail that made them feel café-worthy. Or like something you’d serve at a book club you forgot you were hosting.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Caramel Latte Cupcake Recipe?
Okay. So yes, we’ve all had pumpkin cupcakes. Or muffins pretending to be cupcakes. But these? These are different. Here’s why:
They’ve got layers. Not literal ones—but flavor-wise, they start with earthy pumpkin, get warm and spicy in the middle thanks to cinnamon, cloves, and nutmeg, and finish with this faint coffee back note that makes you feel like you’re eating dessert and drinking something from a barista with a sleeve tattoo and an oat milk pitcher. That vibe.
And the frosting. Oh man. It’s buttery, sweet, and dusted with cinnamon—sort of like if cream cheese frosting and cinnamon toast had a baby. Top it off with a caramel swirl that you drizzle with zero precision (and zero shame), and boom. You’ve got a cupcake that feels like the best parts of fall rolled into one.
They’re simple. They’re not fancy. But they feel like something special. Which, if I’m honest, is exactly what I need this time of year.
Ingredient Notes:
I’m not gonna bore you with food science (though honestly, if you’re into that, I respect it). Let’s just walk through why this stuff matters—because it does.
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Flour: Plain all-purpose. No frills. Just structure. Think of it like the cupcake’s bones.
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Dark Roasted Instant Coffee: Yes, it’s instant. No, it’s not cheating. It adds that “latte” depth without turning the cupcakes into mocha bombs. It’s subtle and warm.
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Pumpkin: The canned kind. Not pie filling. Not roasted fresh pumpkin from your garden (unless you’re that person, in which case… amazing).
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Sugar + Brown Sugar: The combo gives you sweetness with just enough of that molasses-y, brown sugar hug.
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Canola Oil: Moisture, baby. Butter gives flavor, but oil makes things soft.
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Eggs: Room temp is ideal, but look, if you forget and use cold eggs, you’ll still be okay.
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Spices (Cinnamon, Nutmeg, Clove): It’s not fall without them. Skip them and your cupcakes will taste… flat.
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Butter + Powdered Sugar (for the frosting): I use unsalted butter, but if all you have is salted? Roll with it. Just maybe cut back a pinch of extra salt elsewhere.
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Heavy Cream: Makes the frosting smooth and pipeable. Or, in my case, spoonable because I always sneak a bite.
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Caramel Sauce: I used leftover store-bought sauce. One time I tried making my own and it burned. Twice. So… yeah. No shame in the squeeze bottle game.
How To Make Pumpkin Caramel Latte Cupcake?
This isn’t one of those stressy, fussy cupcake recipes. You won’t need a candy thermometer or 14 bowls. Just a bit of mixing, a little patience, and maybe a Spotify playlist to keep you company.
Step 1: Preheat the oven
Set it to 350°F. Line a cupcake pan with paper liners. Bonus points if they’re seasonally themed, but regular white ones work too.
Step 2: Mix the dry ingredients
In a big bowl, whisk together the flour, coffee, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. I always pause here and sniff the bowl like a weirdo. It just smells so good.
Step 3: Now the wet
In your mixer (or a big bowl if you’re going old school), beat the pumpkin with the sugars and oil until it’s smooth. Not silky, just… blended. Add the eggs one at a time. Don’t overthink it.
Step 4: Combine
Slowly add the dry mix to the wet, stirring between each addition. If your kitchen smells like autumn right now, you’re doing it right.
Step 5: Bake
Scoop the batter into your cupcake liners, filling them about ¾ full. Bake for 22-ish minutes, or until a toothpick comes out with a few moist crumbs. Not totally clean—moist crumbs. That’s key.
Let them sit in the pan for 10 minutes, then move to a rack. Or your countertop. Whatever’s free.
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Step 6: Frosting time
Beat the butter until fluffy. Add powdered sugar in batches or you’ll get a sugar cloud explosion (learned that the hard way). Add vanilla, cinnamon, and cream until it looks like frosting and spreads like joy.
Step 7: Decorate-ish
Pipe, swirl, or slap the frosting on with a butter knife. Drizzle caramel. Sprinkle cinnamon. Lick the spoon. You earned it.
Storage Options:
Keep them in an airtight container on the counter for up to two days. If your kitchen runs hot (hello, global warming), fridge is fine—but bring them to room temp before eating or the frosting feels weird. Texture matters.
Wanna freeze ’em? Sure. Just do it without frosting. Wrap each cupcake, throw them in a freezer bag, and stash for later. I thaw mine overnight on the counter and frost fresh.
Variations and Substitutions:
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No instant coffee? Leave it out. Or sub with espresso powder. Or use extra cinnamon and pretend it’s intentional.
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Want to go dairy-free? Use a plant-based butter and non-dairy cream. Works just fine.
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Add-ins? Mini chocolate chips, a spoonful of caramel in the middle, or even a dash of cardamom if you’re feeling fancy.
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Frosting not your vibe? Whipped cream, cream cheese frosting, or even no frosting. They’re honestly pretty good naked (uh, the cupcakes—not you).
What to Serve with Pumpkin Caramel Latte Cupcake?
These pair well with:
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A hot pumpkin spice latte (duh)
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Dirty chai (yes, that’s a thing and it’s amazing)
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A cozy blanket and an episode of Great British Bake Off
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A cold rainy afternoon and no obligations
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That one friend who always says “I don’t like pumpkin” and then eats three
Frequently Asked Questions:
Can I make them ahead for a party?
Totally. Bake them the day before and frost right before serving. They actually taste better on day two, which is weird and also awesome.
Can I skip the caramel?
You can. But should you? Nah. Even the cheap store-bought kind adds something magical.
Can I make this into a loaf cake or sheet cake instead?
I’ve never tried it, but if you do, please message me. Because now I’m curious.
That’s the story of these Pumpkin Caramel Latte Cupcakes. They’re not perfect. Some might crack on top. Your frosting swirl might go rogue. The caramel might dribble down the sides and make a mess.
But guess what? They’ll still taste like fall. Like the good parts of the season. And maybe, just maybe, give you a moment of peace in the middle of your very busy life.
Make them. Share them. Or eat them all and watch a spooky movie. I won’t tell.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Caramel Latte Cupcake
Ingredients
For the Cupcakes
- 1⅓ cups all-purpose flour
- 2 teaspoons dark roasted instant coffee
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin not pie filling
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup canola oil
- 2 large eggs at room temperature
For the Cinnamon Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 5 –6 tablespoons heavy whipping cream
- 1 tablespoon ground cinnamon
- Caramel sauce for drizzling
- 1 piping bag fitted with a large star tip optional, for decorating
Instructions
To Prepare the Cupcakes
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line a standard cupcake pan with paper cupcake liners and set aside.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined. Set aside.
Prepare Wet Mixture:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the pumpkin purée, granulated sugar, brown sugar, and canola oil. Beat until the mixture is smooth and well-blended.
Incorporate the Eggs:
- Add the eggs one at a time, mixing well after each addition until the batter is cohesive.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, one cup at a time, mixing gently between additions until just incorporated. Avoid overmixing.
Fill and Bake:
- Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake in the preheated oven for approximately 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cupcakes:
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
To Prepare the Cinnamon Frosting
Make the Frosting Base:
- In a large mixing bowl, beat the softened butter until creamy. Add the powdered sugar in increments, mixing slowly at first to avoid scattering, then increasing the speed until the mixture is smooth.
Flavor and Adjust Consistency:
- Add the vanilla extract and cinnamon, followed by the heavy cream one tablespoon at a time, beating until the frosting reaches a fluffy, spreadable consistency.
Frost the Cupcakes:
- Transfer the frosting to a piping bag fitted with a large star tip, if using. Pipe swirls of frosting onto the fully cooled cupcakes.
Add the Final Touch:
- Drizzle caramel sauce over the frosted cupcakes. Allow the caramel to set slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
