Pumpkin Spice Latte & Pumpkin Muffins

Mmm more Pumpkin Recipes...another latte and a Pumpkin Muffin recipe
again from Baking and Books.


Pumpkin Spice Muffins (with and without brown sugar topping)

Ingredients: Makes 15 medium sized muffins
• 1 3/4 cups pumpkin puree
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 1/2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2/3 cups vegetable oil
• 3 large eggs

For the topping (optional):
• 1/3 cup brown sugar
• 1 tablespoon flour
• 1/4 teaspoon cinnamon
• 2 tablespoons butter at room temperature

Cookware: muffin pan

Heat oven to 350 degrees F.

In a large bowl combine flour, baking powder, baking soda, salt, sugar and spices.

In a medium bowl combine the pumpkin puree, oil and eggs with a hand held mixer. Add to the dry ingredients and mix well, scraping the bottom of the bowl with a spoon frequently. Spoon into buttered muffin pan, filling each muffin mold a little over halfway.

If you are making the topping: combine the flour, sugar and cinnamon, then cut in the butter with a fork or knife. Stir until the mixture begins to look like breadcrumbs, then sprinkle on top of the muffin batter already in the pan.

Bake for 25 minutes or until a toothpick inserted in the center comes out dry. Allow to cool for 15 minutes before digging in. :yum:

Note: Muffins based on an AllRecipes.com recipe.

Pumpkin Spice Latte (My Recipe)
Another, slightly more decadent version of this drink can be found here.

Ingredients: Makes 2 servings
• 1 1/2 level tablespoons pumpkin puree
• 1 1/2 cups low-fat milk
• 1/4 tsp cinnamon (+ a pinch for sprinkling later)
• 1 tsp pure vanilla extract
• 2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
• 2 tablespoons Coffeemate creamer
• 4 to 8 teaspoons of granulated sugar
• Nutmeg (optional)

Begin brewing coffee.

In a blender combine the milk, pumpkin, 1/4 tsp cinnamon and 1 tsp vanilla. Pour into a small saucepan and cook over low heat until the milk begins to froth slightly. Remove from heat.

For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 1 generous tablespoon of Coffeemate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then sprinkle with cinnamon or nutmeg. Serve immediately.