As fun as summer has been, I am so ready for Fall! By time August rolls around, I’m usually over the humidity, heat waves, and constant “glistening” whenever I step outside. Fall brings so many great things, including boots season, beautiful foliage, and yes, PSL! I might be getting a bit ahead of myself, but I couldn’t resist making these Pumpkin Spice Latte Cupcakes. And yes, that is a pumpkin spice caramel drizzle. The full recipe is included below:

Pumpkin Spice Latte Cupcake Batter:

• 1⅓ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ⅓ tsp. pumpkin spice
• ¾ cup canned pumpkin
• ½ cup granulated sugar
• ½ cup dark brown sugar
• ½ cup vegetable oil
• 2 eggs
• 1 tsp espresso powder, dissolved in 1 tbsp hot water

Cream Cheese Buttercream Frosting:

• 2 sticks or 1 cup unsalted butter, room temperature
• 4oz cream cheese, room…