Pumpkin Spice Latte Cupcakes Food

PUMPKIN SPICE LATTE

Pumpkin Spice Latte image

Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.

Provided by Food Network Kitchen

Categories beverage

Time 10m

Yield 1 drink

Number Of Ingredients 7

Ingredients

1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving

Steps:

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

PUMPKIN SPICE LATTE

Pumpkin spice latte image

Get cosy with a pumpkin spice latte, perfect for cold autumn and winter nights. With ginger, cinnamon, nutmeg and pumpkin flavours, it's a real treat

Provided by Anna Glover

Categories Drink

Time 10m

Number Of Ingredients 6

Ingredients

2 tsp pumpkin purée
pinch of ground cinnamon, plus extra to serve (or use pumpkin spice)
pinch of ground ginger
pinch of ground nutmeg
30ml espresso or strong coffee
250ml milk (any will work)

Steps:

Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.

Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

PUMPKIN SPICE LATTE CUPCAKES

Pumpkin Spice Latte Cupcakes image

A totally Annie's Eats (blog) recipe. The reviews were hands down a great recipe, here: http://www.annies-eats.com/2011/09/06/pumpkin-spice-latte-cupcakes/

Provided by gailanng

Categories Dessert

Time 43m

Yield 24 serving(s)

Number Of Ingredients 16

Ingredients

2 2/3 cups all-purpose flour
3 tablespoons espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola oil or 1 cup vegetable oil
4 large eggs
1/2 cup coffee or 1/2 cup espresso, for brushing
ground cinnamon
caramel sauce (purchased or homemade)

Steps:

To make the cupcakes, preheat the oven to 350°F
Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside.
In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners' sugar gradually. Whip until stiff peaks form, being careful not to over-beat.
Frost the tops of the cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

Nutrition Facts : Calories 216, Fat 10, SaturatedFat 1, Cholesterol 31, Sodium 247.2, Carbohydrate 29.5, Fiber 0.5, Sugar 17.5, Protein 2.7

PUMPKIN SPICE LATTE CUPCAKES

Pumpkin Spice Latte Cupcakes image

Spice up your next batch of cupcakes with our Pumpkin Spice Latte Cupcakes recipe. Not only will you love the taste of Pumpkin Spice Latte Cupcakes, but the aroma is absolutely heavenly. Try something different today, and turn your favorite beverage into Pumpkin Spice Latte Cupcakes!

Provided by My Food and Family

Categories Recipes

Time 1h32m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 TASSIMO GEVALIA Pumpkin Spice Latte
1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1 tsp. ground cinnamon

Steps:

Heat oven to 350ºF.
Prepare latte T DISC in mug, then use same mug to prepare espresso T DISC. Pour into liquid measuring cup. Add enough water to equal measure of water listed on cake mix package. Refrigerate 15 min.
Prepare cake batter as directed on package, substituting coffee mixture for the water. Spoon into 24 paper-lined muffin cups.
Bake 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Add cinnamon; mix well. Spread over cupcakes.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 27 g, Protein 2 g

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