Tuesday, 28 October 2014

Pumpkin muffins & pumpkin spice lattes

It's well and truly autumn now, the temperature has dropped and so have the leaves, and the weather is on the verge of being truly miserable. But first comes Halloween and whether you begrudgingly open the door to trick or treaters, or get dressed up to the nines in fancy dress, I think these pumpkin muffins will get you into the spirit.

And the perfect accompaniment to these pumpkin muffins is a pumpkin spice latte. #PSL is all I can think about at the moment as Starbucks eases us into autumn with its  sickly sweet coffee treat. I decided to have a go at creating my own with surprisingly good results.

Firstly for both of these recipes you need to get your hands on a tin of Libby's pumpkin purée. I found it eventually in in Waitrose for £2 a tin, and one will be plenty to make a batch of muffins and 2-3 lattes.

Pumpkin muffins - makes around 15 mini muffins

Line cupcake trays with cases and preheat oven to 190 Degrees Celsius.

Melt 150g butter in the microwave and allow to cool.

Mix the dry ingredients (270g flour, 2tsps baking powder, 100g caster sugar, 60g brown sugar, 4tsps chai drinking powder, 2tsps cinnamon, 1/4 nutmeg grated) thoroughly in a bowl. Stir in the cooled melted butter, 60ml milk, 2 beaten eggs, and 3 + 1/2 tbsp pumpkin purée.

Vanilla or plain chai powdered drink works well in these

Add the pumpkin puree to the muffin mixture

Consistency of the muffin mixture

Spoon into the muffin cases and sprinkle with oats or seeds (pumpkin seeds if possible, unlike me!)

Bake for 30mins and leave to cool on a wire rack.

Pumpkin spice lattes - makes two

For the #PSL take 2 tbsp pumpkin purée and 2 + 1/2 tbsp of brown sugar and heat in a saucepan, whisking thoroughly. After a couple of minutes, add 3 tsp vanilla essence and 3 tsp cinnamon syrup. Heat for two minutes - you might start to smell burning, at this point I panicked thinking I'd caught my sleeve on the flame, but I think it was the sugar catching - after taking off the heat it was fine.

Heat 2 mugs worth of milk in a clean pan on the stove and while it's gently warming, make up 2 espressos as you normally would in two mugs. Once the milk has come to the boil add the spiced pumpkin mixture and whisk. Take off the heat and grate in half a nutmeg. Add to the espressos and stir.

This is the consistency of the reduced spiced pumpkin mixture before whisking into milk

TIP: #PSL - if you fancy a nice end to the day, but don't fancy the caffeine, this also makes a tasty milk drink, just omit the coffee. 

Thank goodness for nutmeg

If you like the look of these, why don't you try my autumnal apple and blackberry muffins as well?

Enjoy x