Have I mentioned that I am a huge coffee fan and I love everything coffee. But when it come to cakes and frosting I really don´t like when the coffee as an overwhelming flavour. I like it subtle but still it is there. In the autumn you start seeing pumpkin spice latte at the coffeehouses, but as I am not too fond of sweetness in my coffee I have only tried it once or twice. But the combination is great, pumpkin flavour, coffee and all those spices which remind you of Christmas.
As we were doing the pumpkin carving this year at my sister’s house, her husband had made this amazing spiced pumpkin puree, where he roasted the pumpkin whipped it into puree and added the spices. He than used in latte and chai tea and it tasted so great. As he made a big batch, you can easily keep it in the fridge for a couple of weeks, and guess what I got a jar as a gift ….
So as I had seen pumpkin spice latte as a cupcake form I thought this would be the perfect time to try that and use that wonderful pumpkin puree that I got. If you have tried pumpkin cupcakes before you have maybe tasted a rich pumpkin flavour, these are a little bit different as they are sharing the stage with coffee frosting and of course I have to take things a little bit further and I added a little bit of salted caramel at the top. But I think they tasted amazing and I will definitely be making them again.
When you are making the pumpkin puree you simply use a sharp knife to cut the pumpkin in half and use a spoon to scoop out the seeds and stringy innards. Cut into big wedges, then place them skin-side down on a parchment-lined baking sheet and bake for about an hour or until tender at 180ºC (360ºF). Scoop the pumpkin from the skin into a blender and purée until smooth.
- 2 cups Pumpkin Puree
- 160 gr Brown Sugar
- 3 tbsp ground Cinnamon
- 2 tsp ground Ginger
- 1 tsp ground Allspice
- 1 tsp ground Cloves
- 1 tsp ground Cardamom
- Mix all the ingredients together until it is evenly coloured and darkened. Pour it into a clean jar with a tight fitting lid. Store in the refrigerator for up to 2 weeks.
- You can buy pumpkin puree in a can but I like to use fresh pumpkin. Simply cut it smaller pieces and remove seeds and pulp. cover it with a foil and bake in a preheated 170˚C / 325˚F for about an hour. Then scrape the pumpkin meat from the shell and puree in a blender.
- 1 1/3 cup Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Spiced Pumpkin Purée
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Vegetable Oil
- 2 Eggs
- Preheat oven to 180ºC (360ºF), line a 12-cup muffin pan with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
- In a large bowl, whisk together the pumpkin purée, both sugars and the vegetable oil until completely combined and no lumps remain. Whisk in the eggs, one at a time.
- Add the flour mixture in two additions, folding until no flour pockets remain.
- Divide the batter between the baking cups, filling each about two-thirds full.
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
- 130 gr soft Butter
- 2 cups Icing Sugar
- 2 tsp Espresso Powder mixed with a little bit of boiling water.
- 1 tsp Vanilla Extract
- Boil water and in a small glass put the espresso powder and then just add a little water.
- If you add too much water your frosting will be thinner.
- Beat the butter on medium speed, and then slowly start adding the icing sugar.
- Add the vanilla extract and put on high speed for a minute.
- Add the espresso according to how much coffee taste you want. Slowly add the cream while on medium-high speed, just after how soft you want your frosting.
- Serves 12 cupcakes
- Prep time: 1 hour 1 minute 1 second
- Cook time: 1 hour 1 minute 1 second
- Total time: 1 hour 1 minute 1 second