To get you in the mood for the upcoming Autumn season, we have listed our favourite, quick and easy recipes.
We have listed a staple snack and drink so you can enjoy the delicious taste of pumpkin spice goodness all year round!
The Classic Favourite: Pumpkin Spice Latte (PSL)
The famous Starbucks drink that’s available from 1st September and the last day is TBA. You can now enjoy this recipe all year round as we have discovered the perfect recipe.
You will need:
- Any milk of your choice
- Pumpkin puree
- Vanilla extract
- Pumpkin Pie Spice
- Hot (or cold) coffee
- Whipped cream (optional)
To start, heat the milk, pumpkin puree, sugar, vanilla extract, and spices on the stove.
Then simply mix this with your hot or cold coffee, pour it into your favourite mug, and the last step (also optional) adding whipped cream.
If you can’t find these ingredients in-store, opt for a Pumpkin Spice pre-made brew which you can purchase from the supermarket. A good brand to note are the coffees by Califia Farms.
The Perfect Pumpkin Cupcakes
The perfect pairing for your Pumpkin Spice Latte is a good cupcake!
To make some delicious Autumn inspired cupcakes, you will need:
- 175ml Sunflower Oil
- 175g Light Muscovado Sugar
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 200g Coarsely Grated Pumpkin
- 100g Sultanas
- Grated Zest of 1 Orange
- 2 tsp Ground Cinnamon
- 200g Self-Raising Flour
- 1 tsp Bicarbonate of Soda
- 200g Tub Full-Fat
- 85g Icing Sugar
- Candy Corn or Orange Sprinkles To Decorate
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs, and vanilla. Beat together, then add the grated pumpkin, sultanas, and orange zest.
Stir in the cinnamon, flour, and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage, you can freeze the cakes for 4 months.
To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with Candy Corn which can be purchased from American Candy stores or for easier finding decorate with orange sprinkles or seasonal decorations which can be purchased from your local supermarket’s baking aisle. Store in the fridge, and return to room temperature to serve for the best flavour and texture.
Last but not least, enjoy paired with your pumpkin spiced latte!