How do you make a wonderful and healthy pumpkin spice latte? I'll answer that question in this article. I've also included here a pumpkin muffin recipe very fitting for the time of year and, of course, for Halloween.
How do you make a wonderful and healthy pumpkin spice latte? I’ll answer that question in this article. I’ve also included here a pumpkin muffin recipe very fitting for the time of year and, of course, for Halloween.
Halloween and Pumpkins
I’ve always found Halloween fascinating. For far too long, pumpkins were just decorations to me. Now, every year I look forward to pumpkin season.
It’s when the fun begins. You can bake pumpkin bread, roast pumpkin in the oven, make pumpkin stews, fill and bake pumpkins, prepare pumpkin soups, and even extract fresh juice from pumpkins and incorporate the remaining pulp into fritters or pastries.
Simply delicious. However, Cheese pumpkins and Butternut and Turban squash aren’t bad choices either.
This past fall, I discovered the Chestnut – a very small pumpkin that you can fill with cheese and bake in the oven.
You’ll need fresh pumpkin juice for the recipe in this article. The juice from Hokkaido and other very large pumpkins tastes great, and these varieties usually also provide a decent extraction amount.
Every fall, our living room table looks like this — then before long, the nice decorations are all eaten up.
Starbucks, McDonalds and Friends
These “coffee houses” sell a drink they call a pumpkin spice latte. In reality, however, it has nothing to do with pumpkin and very little to do with coffee. Wagging tongues claim that it’s often simply a case of pouring in enough sugar syrup to make the coffee and espresso drinks taste good.
In this case, that means treating ourselves to a teaspoon of agave nectar. I only use fresh spices in this drink, too, without a hint of that other flavored goo.
The goal is an enjoyable drink made from natural ingredients, which doesn’t require skipping two meals, in terms of calories. It should also taste great, both in terms of coffee, pumpkin and spices – in other words, of everything that’s actually in this pumpkin spice latte!
I hate throwing food away. That’s why my recipe here for the pumpkin spice latte is followed by another recipe for pumpkin muffins, which incorporates all the pulp leftover from the juicing process. I created this recipe in collaboration with Mauricio from Bestjuicer.net.
Coffee with Pumpkin — Pumpkin Spice Latte Recipe
I’ve used 60 milliliters (4 tablespoons) of freshly juiced pumpkin in this recipe. If you don’t have a juicer, you can also put the pumpkin in a blender and squeeze the juice out of the resultant puree. You will need a very juicy pumpkin for this. Another option is to first gently bake the pumpkin in the oven before pureeing it. However, you will then lose some vitamins.
I used the Krups EA8808 super-automatic espresso machine for this recipe, simply because I’m currently testing it. Of course, you could also use a portafilter machine. The juicer we used is called the Omega 8006, but others would do the job just as well. I especially recommend juicers with press-snails because they squeeze the juice out slowly, thereby preserving valuable micronutrients.
As always, it really all comes down to the coffee and espresso. For this pumpkin spice latte, I used Espresso #17 from Sonntagmorgen.com (only available in German). It was a great choice!
- 60 milliliters (4 tablespoons) of freshly pressed pumpkin juice
- 200 milliliters (7 ounces) of freshly frothed whole milk
- 40 milliliters (8 teaspoons) of espresso — I used two ristrettos from the EA8808 machine
- A pinch of nutmeg
- A pinch of tonka bean — be careful, it’s very intense
- 1 teaspoon of cinnamon (I love cinnamon)
- A pinch of red pepper
- A pinch of cayenne pepper — be generous if you like a bit of heat
- 1 teaspoon of agave nectar (warning — sugar!)
- 1/3 teaspoon of vanilla extract
- A pinch of grated clove
If you would like to make a vegan pumpkin spice latte, you can replace the milk with a substitute. Using lactose-free milk is no problem either.
Juice the pumpkin, putting the leftover “flesh” in the fridge for later. If you don’t like muffins, you can also make it into fritters or a soup.
Pour the 60 milliliters (4 tablespoons) of pumpkin juice into a glass. Next, thoroughly mix the spices with the agave nectar (you can also use apple nectar, a type of reduced apple juice). Gently stir the resultant paste into the pumpkin juice. Please take care with the amount of tonka bean you use, as it’s very aromatic. It’s my favorite spice to use in German Stollen fruit bread at Christmas.
Now add the hot and frothy milk to the drink. I programmed the EA8808 for 35 seconds. For those of you using a portafilter, that’s about 200 milliliters (7 ounces) of frothed milk. The crowning glory is adding the espresso — or better, two espresso shots.
Very interesting visually, you can now either stir the pumpkin spice latte or drink it as-is in layers. Not only does the look of the drink fit perfectly with the fall season, but it also very much accentuates the pumpkin and the coffee. A very full and naturally aromatic drink, the taste of espresso pairs very well with the pumpkin juice.
Muffins with Pumpkin
We’ve already set aside our “leftovers” from juicing the pumpkin and, of course, we now need to add a few more natural and healthy ingredients to make our delicious muffins. We will once again also use our aromatic tonka bean (tonka beans aren’t always easy to get, so you could use nutmeg instead).
- 300 grams (10.5 ounces) of rolled oats
- 350 grams (12 ounces) of pumpkin pulp (or pumpkin puree)
- 120 grams (4 ounces) of apple puree (also made with the juicer)
- 2 eggs
- 230 milliliters (8 ounces) of whole milk (or a milk of your choice)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 teaspoon agave nectar
- A handful of halved walnut
- 1 pinch of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch of grated clove
- 1 pinch of tonka bean
It’s so very easy. First, mix the oatmeal with the pumpkin and apple puree.
In another bowl, thoroughly mix the milk and eggs with all the other ingredients.
Next, mix the contents of both bowls together, then pour the batter into the muffin tin. Garnish the top of each muffin with a walnut halve.
Bake for 30 minutes in a preheated oven at 200 degrees Celcius (400 degrees Fahrenheit). From my own experience, the muffins darken on the top quite quickly — take good care they don’t burn and cover them with a little aluminum foil if necessary.
Now you have muffins and a pumpkin space latte that pair perfectly together. Of course, they’re also fitting for the time of year, for Halloween, and satisfy my pumpkin addiction.
What’s your favorite winter drink? I’d love to read your comments and suggestions, as well as any experiences you might have had with the recipes. I think it’s about time for a nice recipe using good chocolate.