Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tbsp instant espresso powder
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 3.5 cups powdered sugar
  • 1 tbsp instant espresso powder
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In a large bowl, beat the pumpkin puree, sugar, and oil until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and instant espresso powder.
  4. Slowly fold the dry ingredients into the wet batter using a spatula until just combined; do not overmix.
  5. Divide batter evenly among the 12 liners, filling each about 3/4 full. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
  6. Beat softened butter on medium-high until pale and fluffy (about 3 minutes). Sift in powdered sugar one cup at a time.
  7. Add the espresso powder, heavy cream, vanilla, and salt. Whip on high for 2 minutes until airy and stiff peaks form.
  8. Pipe the frosting onto cooled cupcakes in a high swirl.