Once the pumpkin kick starts, there's no stoppin it! I'm in full-blown pumpkin mode and I'm pretty pumped about it. I made some really delicious cupcakes last night that were a really big hit at the office yesterday. If you like pumpkin spice lattes (who doesn't?!) then you will like these cupcakes. I changed up the topping from the orginal recipe and I think it was for the better!
Pumpkin Espresso Cupcakes (original from Annie's Eats)
1 1/3c flour
1 1/2T espresso powder
1t baking soda
1t baking powder
1c pumpkin puree
1/2c dark brown sugar
1 stick butter, softened
1t pumpkin pie spice
Preheat to 350F. In a medium bowl, combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. In a large bowl, beat together pumpkin, sugar, brown sugar, and oil. Add eggs one at a time, mixing after each addition. Add the flour to the large bowl in 2 additions. Mix until just incorporated. Fill liners 2/3 full and bak ~14 minutes. Cool on rack completely.
Beat butter, spice, and caramel until smooth. Add powdered sugar until desired consistency is reached. Frost cooled cupcakes.