Pumpkin Spice Latte – Pumpkin Spice Everything
How to Make a Pumpkin Spice Latte
In a small saucepan over medium heat, whisk together 2 tablespoons pumpkin purée, 1/2 teaspoon pumpkin pie spice, 2 cups milk, 1 tablespoon maple syrup, and 1 tablespoon vanilla extract. Cook, whisking constantly, until mixture starts to steam.
Remove from heat and carefully pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.
Make the espresso or coffee. If you’d like extra milk foam to top your latte, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing. Tightly seal the lid and shake for 30-60 seconds. Remove lid and place jar in microwave for 30 seconds.
Grab two mugs. Pour 1/2 cup coffee (or 1 shot espresso) into each one, then pour pumpkin mixture over both. Top with extra milk foam (if using) and a sprinkle of pumpkin pie spice.
Homemade Pumpkin Spice Latte
Recipe by: Rebecca Firkser
Makes: 2 servings
2 tablespoons canned pumpkin purée
1/2 teaspoon pumpkin pie spice (store-bought or homemade, see directions below)
2 cups milk (whole or 2%, or any unsweetened nondairy milk)
1 tablespoon maple syrup
1 tablespoon vanilla extract
2 shots espresso, or 1 cup freshly brewed coffee
Extra 2% milk (optional)
1. In a small saucepan over medium heat, whisk together pumpkin purée, pumpkin pie spice, milk, syrup, and vanilla extract. Cook, whisking constantly, until mixture starts to steam.
2. Remove from heat and pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.
3. Make the espresso or coffee. If you’d like extra milk foam to top your latte, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing. Tightly seal the lid and shake for 30-60 seconds. Remove lid and place jar in microwave for 30 seconds.
4. Divide coffee and milk mixture between two mugs. Top with extra milk foam (if using) and a sprinkle of pumpkin pie spice.
Pumpkin Pie Spice
Makes: about 3 1/2 tablespoons
2 tablespoons cinnamon
1 tablespoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Mix all ingredients together with a fork and store in a clean spice jar with a lid.
PUMPKIN SPICE MUFFINS WITH CREAM CHEESE FROSTING
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 tablespoons butter, cut into pieces
- 1 heaping cup pumpkin puree
- 1/2 cup evaporated milk
- 1 egg
- 1 1/2 teaspoons vanilla
- 1/2 cup golden raisins (optional; I did not add them)
Cinnamon Sugar Mixture:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Cream Cheese Frosting:
- 1/4 cup softened butter
- 4 ounces cream cheese
- 1/2 pound powdered sugar
- 1/2 teaspoon vanilla
- Preheat oven to 400 degrees. Generously grease 12 muffin tins.
- Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.
- Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
- For the Cream Cheese Frosting: Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
- Store in fridge, as icing will soften at room temperature.
Source: The Pioneer Woman