I am a fan of all things pumpkin and coffee. Except those pumpkin spice lattes served at all the coffee shops in the fall. As much as I love sweets, I don’t like sweet coffee drinks. Rather than drink those favorite flavors, I bake with them. Cakes, most specifically, like this Pumpkin Cake with Cinnamon Coffee Frosting.
Don’t Like Coffee?
If you don’t like coffee flavored desserts, you have a couple of options here. Simply omit the instant coffee in the frosting and proceed with the rest of the instructions. You’ll have a cinnamon frosting without coffee that will be delightful.
Cream cheese frosting would be an excellent choice here as well. Chicory cream cheese frosting carries a bitter coffee like flavor that would work too.
Make it Pumpkin Spice Latte Frosting
For the fan of pumpkin spice lattes, this cake is ideal. In the frosting substitute the instant coffee with instant espresso for a stronger coffee flavor. Also, use a pumpkin spice blend instead of the ground cinnamon.
These make excellent cupcakes. Simply divide the batter into paper lined muffin tins, about half full. Check for doneness after about 15 minutes. An inserted toothpick should come out clean. Frost when cooled.
This is intentionally a simple cake. Frosted and served in the pan makes for a simple, no-fuss dessert. To make it a little fancier looking, there are many options:
- Sprinkle with chopped nuts
- Drizzle with melted chocolate
- Dot with chocolate covered espresso beans
- Toss some chocolate sprinkles on top
Pumpkin Cake Cinnamon Coffee Frosting
Cinnamon Coffee Frosting
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