It’s that time of year again–when we see pumpkin popping up in recipes all over the place. And really, I love that! What’s better than coming in from the cold to the comforting aroma of pumpkin and spices filling your home?
This latte is so good, and so much more economical than going to your favorite coffee chain (that constantly serves burnt coffee–I’ll bet you know who I mean). You can get the latte part of this ready while your coffee is brewing, then mix the two right in your travel mug and head out the door. This would also be nice for a holiday breakfast!
Pumpkin Pie Latte
Adapted from New England Coffee
- 1 tablespoon canned pumpkin
- 2 tablespoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 cup milk
- 1/2 cup of your favorite coffee
- -cinnamon, nutmeg, or pumpkin pie spice for sprinkling over the top
- In a saucepan, heat milk and pumpkin until steaming, or even easier–mix the milk and pumpkin in a 2 cup measuring cup and microwave for 2 1/2 minutes.
- Stir in vanilla and cinnamon.
- Pour the milk mixture in a blender, and blend 20 seconds until it’s all foamy and pretty.
- Pour into your favorite mug, then add coffee.
- Add sugar to taste, if you like (and I do!).
- A sprinkle of nutmeg, cinnamon, or pumpkin pie spice over the top, and drink up!
And how about some muffins to go along with your latte?
The pumpkin in the latte is very subtle, so you won’t get pumpkin overload having it with these. I adore Morning Glory Muffins, but they don’t adore me. Why? Because in traditional recipes for them, they usually have up to one cup of oil! That’s just nuts, and really, so not necessary. My husband had asked me to make some, so I took the challenge and set to work. Adding pumpkin drastically reduced the oil in these, and kept them moist. I also replaced some of the white flour with white whole wheat flour, and cut the sugar. The result was a delicious, just-right-on-the-sweetness, very moist muffin. We loved them. One more thing–if it’s warm in your kitchen, I’d refrigerate these by the second day and warm them up in the microwave. Pineapple in baked goods can get kind of funky if left out at room temp for too long.
Pumpkin Morning Glory Muffins
Makes 17 muffins
- scant 1 cup sugar
- 1 1/4 cups all-purpose flour
- 1 cup white whole wheat flour
- 2 1/2 tsp ground cinnamon
- 1/2 tsp chai spice (use all cinnamon if you wish)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded, sweetened coconut
- 3/4 cup raisins
- 1 large apple, peeled and grated
- 8 ounces (1 cup) crushed pineapple, drained
- 2 cups grated carrots
- 1/2 cup coarsely chopped pecans or walnuts
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup canned (plain) pumpkin
- 1 teaspoon pure vanilla extract
- Put your oven rack in the lower third of the oven and preheat to 350 degrees F.
- In a large bowl, whisk together the first 7 ingredients (or 6 if you’re using only one flour), then add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir this all together. It will be messy looking and dry, but stay with me.
- In a smaller bowl, whisk the eggs, oil, pumpkin, and vanilla. Pour over the dry ingredients and mix to combine.
- Grease your muffin tins, or use paper liners if you prefer. I don’t use the papers, but that’s a personal preference. Fill each muffin cup? space? area? (what the heck do you call the muffin spaces on a muffin tin????) all the way to the top.
- Bake for 30-35 minutes and do the toothpick test. (should come out clean.) Cool muffin in the pan for 10 minutes and then cool completely on a cooling rack.