It’s beginning to look a lot like pumpkin. Everywhere I go.

Does anyone NOT look forward to Fall and the chance to consume anything and everything pumpkin flavored? Everywhere I turn there’s something with pumpkin spice, pumpkin puree or roasted pepitos giving me the stare down.

Like this.

Not gonna lie. I, like a good majority of the population, look forward to Pumpkin Spice Latte season. There’s just something comforting about the warmth of the flavors.

And here I am, jumping on the band-wagon of pumpkin spice recipes.

These cupcakes combine a moist pumpkin spiced cake base with a to-die-for espresso buttercream. Pretty much spot-on flavor to the good ol’ Starbucks fall drink of choice.

Pumpkin Spice Latte Cupcakes
makes 12 cupcakes
1 cup flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
2 eggs (room temperature)
1 cup pumpkin puree
1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1/4 tsp salt

Preheat oven to 350 degrees. Line muffin pan with paper liners and set aside. In a medium mixing bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. In a separate medium mixing bowl, combine eggs, pumpkin, both sugars and oil. Slowly add dry ingredients to wet ingredients and mix until just combined. Divide the batter evenly into the prepared tins and bake in preheated oven for 20 – 25 minutes or until toothpick inserted into center comes out clean.

Remove from oven and cool completely on a wire rack before frosting with THIS:

Espresso Buttercream
1 cup salted butter (room temperature)
2 1/2 – 3 cups powdered sugar
1/4 cup heavy whipping cream
2 – 3 tbsp instant espresso powder (adjust to your coffee strength/flavor preference. I personally like my coffee like I like my men. tall & strong.)
1 1/2 tsp vanilla extract

In a small bowl, add the espresso powder to the heavy cream and stir to dissolve. In a large mixing bowl, beat the butter until creamy and smooth then slowly add in the powdered sugar and mix to combine. Slowly add in the espresso/cream and vanilla and mix until combined and fluffy. Let the frosting sit for a few minutes before frosting the cupcakes.

I also sprinkled them with a bit of extra nutmeg then added a chocolate chip to the tippy-top just for sh*ts n’ giggles. And because, in my opinion, chocolate and coffee go hand in hand. It’s your call.

These seriously are amazing. One of my friends actually told me she ‘had a moment with the espresso buttercream.’

Now THAT is a compliment in my book.