These Pumpkin Spice Latte Cupcakes with a touch of coffee, pumpkin puree and cinnamon frosting will be your go-to pumpkin treat this fall!
Preheat oven to 350 degrees.
Line your cupcake pan with cupcake liners and set aside.
In a large bowl, whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
In a standing mixer, cream together the pumpkin, brown sugar, sugar and the canola oil until combined.
Add the eggs, one at a time, beating after each addition.
Gradually mix in the flour mixture one cup at time, blending in after each addition.
Spoon the batter into the lined baking cups, filling each about 3/4 of the way.
Bake for 22 minutes.
Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Using a standing mixer, mix together the butter, powdered sugar, vanilla, heavy whipping cream and cinnamon until combined and smooth
Scoop frosting into piping bag
Frost the cooled cupcakes and drizzle with caramel sauce