Tis the season to talk about pumpkin spice. When I was asked to write this article, I kind of rolled my eyes because I thought it was overrated. And then I realized I do enjoy something with pumpkin spice to get me into the fall spirit. I’m a hypocrite, I know!
The Pumpkin Spice Latte is Starbucks’ most popular seasonal drink ever. Did you know that the PSL was born on October 10, 2003? That makes the drink thirteen years old. Let’s take the flavor of pumpkin spice over the edge with these three recipes.
Speaking of Starbucks, why not save six bucks and make a latte at home? The other bonus is that this recipe offers a slimmed-down version. I don’t even want to know how many calories are in the real one! In addition, you can use freshly brewed coffee. Since I live on my own, I have a Tassimo and it’s made my mornings so much easier. Brewing coffee takes some time, but if you are doing it for one, you’ll have enough for several cups. If you prefer espresso instead of coffee, get this Tassimo disc called Carte Noire Long Espresso Extra Bold Roast Coffee.
Now, enjoy this Skinny Starbucks-Inspired Pumpkin Spice Latte recipe by The Pinterest Mag.
- ¾ cup unsweetened vanilla almond milk
- 3 tbsp pumpkin puree
- 1½ tbsp light brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ¾ cup strongly brewed coffee-I used Starbuck Veranda K-cup
- light whipped cream and cinnamon or nutmeg for garnish (if desired)
- Brew coffee
- In a small saucepan combine pumpkin, almond milk, vanilla, sugar, and spice and heat over medium heat until steaming-do not boil.
- Pour pumpkin mixture over coffee and top with whipped cream and cinnamon or nutmeg if desired.
My next suggestion might be overkill. Along with a pumpkin spice latte, you could start your day with some pumpkin spice waffles. I’ll let you decide. These waffles will get everyone excited, especially your kids. You’ll need a waffle maker for this recipe. I’m a nerd about this Cuisinart Vertical Waffle Maker. The vertical design allows you to pour the batter in through the top spout while the iron is closed. I’m not very graceful in the kitchen sometimes, so this feature can help prevent me from making a huge mess. I’m also pretty picky about my waffles; I like them to be a little more golden than others. This waffle maker has five browning levels to cater to everyone’s specific taste. It also includes Ready-to-Bake/Ready-to-Eat indicator lights, and even makes an audible alert for the distracted.
Now let’s get to the good stuff. I love this recipe because it uses coconut oil with pumpkin purée (rather than a premix).
Enjoy these Pumpkin Spice Waffles from Lovely Little Kitchen.
- 1/2 cup coconut oil
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 15 ounces pure pumpkin puree
- 2 eggs (separated)
- 1/2 cup whole milk
- 1 teaspoon McCormick Pumpkin Pie Spice Extract*
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup finely chopped pecans (optional)
Preheat waffle iron according to directions.
In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth.
Add the pumpkin pie spice extract and vanilla extract and stir.
In a separate bowl mix the flour, baking powder, and salt together.
Stir the flour mixture into the pumpkin mixture, just until combined.
In the bowl of an electric mixer, whisk egg whites until they are white and fluffy with soft peaks.
Carefully and gently fold the egg whites into the batter.
Has anyone made bread in a slow cooker? If so, I’m impressed. But when I discovered this recipe, I was all in. Slow cookers are unsung heroes for busy people. And we are all busy in our own way. If you are looking for a slow cooker, check out this one from Hamilton Beach.
Making pastry bread in a slow cooker is actually super easy.
I love this Cream Cheese Swirl Pumpkin Spice recipe from Number 2 Pencil.
- 1 2/3 cup of all-purpose flour
- 1 1/2 teaspoons of pumpkin pie spice
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of canned 100% pure pumpkin
- 2 eggs
- 1 cup of granulated white sugar
- 1/2 cup of vegetable oil
- For swirl
- 8 oz cream cheese softened
- 1/4 of granulated white sugar
- 1 egg
- 1 teaspoon of vanilla extract
- pinch of salt
- Spray round 4qt slow cooker insert generously with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together flour, pumpkin pie spice, baking soda and salt.
- In a medium bowl, whisk together pumpkin, eggs, sugar and vegetable oil.
- Transfer wet mixture into dry ingredients and stir together just until combined.
- In the bowl of a stand mixer, or using a hand held mixer, beat cream cheese until smooth.
- Add sugar, egg, vanilla extract and pinch of salt.
- Continue mixing until smooth.
- Spoon pumpkin bread batter into slow cooker and smooth.
- Spoon dollops of cream cheese mixture on top of pumpkin bread batter and swirl using a butter knife.
- Turn slow cooker to high and cook for two hours.
- Halfway through cooking time, use dish towel, or oven safe gloves to rotate slow cooker insert 1/4 of a turn to promote even cooking.
- Once done cooking, lift slow cooker cover direct up off of slow cooker insert to prevent any condensation that has formed from dripping back onto the pumpkin bread.
- Turn slow cooker off and let pumpkin bread cool for 10 minutes.
- Run butter knife along outside edge of pumpkin bread.
- Using a dish towel, or oven safe gloves to protect hands, place covered hand gently on top of pumpkin bread and turn insert upside down to remove.
- Place on cooling rack to finish cooling.
What’s your favorite pumpkin spice recipe?