Fall is here - and so is pumpkin spice

And what better use for pumpkin spice than a fabulous home made (and a not so sugar loaded) Pumpkin Spice Latte?

For the latte, you will need:
2 tbs pumpkin puree
2 tbs maple syrup
½ teaspoon organic pumpkin spice
1-½ cups milk
1 tbs vanilla extract
1-½ cups warm strong brewed coffee
whipped cream

How to:
Bring pumpkin, syrup and spice to a low simmer in a saucepan over medium heat. Slowly whisk in milk and vanilla. Bring mixture to a low simmer and remove from heat. Transfer milk mixture to a blender or food processor and blend until mixture is foamy and frothy. Divide the hot coffee between 2 coffee cups and pour hot milk mixture over coffee. Add whipped cream and if you feel like going wild add caramel sauce too. Enjoy.

And to go with the Pumpkin Spice Latte, you can bake some great Pumpkin Spice Muffins.

You will need:
4 eggs
1 cup sour cream or plain yoghurt
3 cups pumpkin puree
1 cup packed light brown sugar
½ cup sugar
½lb. (=16 tbs) melted unsalted butter
4½ cups all-purpose flour
2 tbs baking powder
1 tsp baking soda
3 tbs organic pumpkin spice
1tsp salt
and 1½ cups golden raisins

Heat the oven to 350°F. Whisk eggs, sour cream/yoghurt, pumpkin puree, brown sugar, sugar and butter in a large bowl. Sift flour, baking powder, baking soda, salt and pumpkin spice in a separate bowl. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins. Grease a muffin tin and fill each cup to the rim with batter. Bake the muffins in de centre of the oven until firm to the touch and a toothpick inserted come out clean, for about 30 to 35 minutes. Remove the muffins from the tin to cool down.

And yes, you could actually prepare a 3-course pumpkin spice dinner…. How about a Thai coconut pumpkin spice soup followed by a pumpkin spice rubbed pork loin topped off with a divine pumpkin spice soufflé? I don’t want to run the risk to pumpkin spice you out, so will leave that for next instalment.

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