Since we do not have a Starbucks in this town, I have no idea how long they sell pumpkin spice lattes. I just know that lots of people regard the beginning of pumpkin spice latte season as the beginning of fall. I don’t even like coffee, so I doubt I would even buy one to see what all the fuss is about. Personally, I can’t wait for the beginning of peppermint hot chocolate season. That means Christmas.
Back to the pumpkin. Regardless of whether or not I like drinking coffee, I do love pumpkin. And recently I saw these pumpkin spice latte cupcakes. I also love cupcakes. So these seemed a reasonable way to ‘taste’ a latte without actually driving two or three hours to a Starbucks to buy a three or four dollar coffee I won’t drink anyway. It was a good decision. They passed the taste test at Bible Study tonight, so I deem them a success.
Note: If you are going to make these, I recommend reducing the amount of oil. I only used about a third of what is in the recipe. I feared they would get way too oily with a whole cup, plus there is enough moisture in the eggs and pumpkin to keep the cupcake from going dry. You can always add a little more if the batter looks too dry.