I absolutely love pumpkin baked goods! I’ve been wanting to use my adorable mini bundt pan, and my favorite pumpkin cupcake recipe seemed like it might be the perfect choice. You could do a maple or cinnamon frosting, but I thought the latte frosting was a very clever idea!
Idea from here.
For the cupcakes
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 to ¼ teaspoon ginger, allspice, cloves
1/2 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/3 cup sugar
1/3 cup brown sugar, packed
1/3 cup vegetable oil
2 large eggs
For the latte frosting
1 ½ cups powdered sugar
About a tablespoon brewed coffee, hot
Preheat oven to 350 degrees. Generously spray a 6 cup mini bundt pan with cooking spray and sprinkle with flour. Alternatively, line a 12-cup standard muffin tin with paper liners.
In a large bowl, combine flour, baking powder, baking soda, spices, and salt.
In a large glass measuring cup or another bowl, combine the pumpkin, sugars, vegetable oil and eggs.
Pour wet mixture over dry ingredients and stir just until moist.
Scoop the batter into the prepared baking pan. Bake for 18 minutes, or until a toothpick inserted in center comes out clean.
Remove cakes from pan and cool on a wire rack.
Mix together the frosting ingredients to form a nice drizzling consistency and apply to cakes.