Pumpkin Spice Cupcakes and Pumpkin Spice Latte

September 1, my beloved Starbucks started selling the Pumpkin Spice Latte once again.  Now while I am normally a black coffee purist, I must admit that I have an unhealthy obsession with the Pumpkin Spice Latte.  All those fall flavors are just outrageously good together, and I find myself missing them in the summer when they’re not available.

This year, however, my family is on a stricter budget due to the economy, just like everyone else.  However I don’t need to give up my favorite treats altogether!  Here are my home versions, and you can make enough for your entire family, for about the price of one serving at Starbucks!

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes


1 box spice cake mix
1 egg
2 cups pure pumpkin puree (I take it from the large can so I can make the lattes too)
1 cup chopped pecans
1/4 cup butter or butter substitute (such as Smart Balance), softened
1/4 cup brown sugar
1/4 cup rolled oats
2 Tbsp flour


  1. Preheat oven to 350 degrees.
  2. Combine spice cake mix, egg, pumpkin, and pecans in a bowl until combined.
  3. Evenly divide mix among 12 muffin cups.
  4. In a small bowl, combine butter, brown sugar, oats, and flour.
  5. Evenly divide brown sugar mixture among 12 muffins, spreading over the top of the pumpkin batter.
  6. Bake at 350 degrees for about 25-30 minutes, or until tester comes out clean.
  7. Cool on wire rack.
  8. Serve, preferably with pumpkin spice lattes.

While your cupcakes are in the oven, whip up a pumpkin spice latte to enjoy with it!

Pumpkin Spice Latte

Pumpkin Spice Latte

Pumpkin Spice Latte


2 Tbsp Pumpkin puree
1/2 cup milk
1 cup heavy cream, divided
2 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
2 cups strong black coffee (I like to brew this in a french press)
1 Tbsp powdered sugar
1/8 tsp pumpkin pie spice


  1. In a blender, combine the pumpkin, milk, 1/2 cup of cream, brown sugar, cinnamon, nutmeg, cloves, and vanilla until smooth.
  2. Transfer mixture into a saucepan, and heat on low until warm and frothy, stirring occasionally.  Remove from heat.
  3. While pumpkin mixture is heating, brew the coffee.
  4. In a small bowl, put the remaining 1/2 cup of heavy cream, 1 Tbsp powdered sugar, and 1/8 tsp pumpkin pie spice.  Whip with whisk until soft peaks form.
  5. Pour 1/2 cup of pumpkin mixture into each cup.  Top with black coffee.
  6. Top each drink with heavy cream, and a sprinkling of nutmeg and cinnamon.
  7. Serve at once.

Aug Pics 202Eat your heart out, Starbucks!


4 responses to “Pumpkin Spice Cupcakes and Pumpkin Spice Latte

  1. Jennifer these look awesome-can’t wait to try both items. Will go post link to my FB page!!
    Your “FruitChick” approves!

  2. Hi Jennifer, Question on the Latte… which item does the pumpkin go into? I can’t find it??

    Thanks, Pam

  3. My goodness Pam, you’re right! How embarrassing!!! I have updated the recipe to show that you put the pumpkin in the blender with the milk mixture. Sorry about that!


  4. Hi Jen, Oh nothing to be embarrassed about, you knew how to make it! I guessed that might be it but wasn’t positive. I really appreciate you sharing your recipes. 🙂


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