Another, more decadent version of the Starbucks pumpkin spice latte. With the added flavors of nutmeg, ground cloves and brown sugar, I dare say this one is even better than the previous recipe I posted.

Pumpkin Spice Latte II (the decadent version)

Pumpkin Spice Latte II (My Recipe)

Ingredients: Makes 2 servings
• 1 level tablespoon pumpkin puree
• 1 cup milk (whole if you dare!)
• 1/2 tablespoon light brown sugar (packed and leveled)
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg (+ a pinch for dusting later)
• 1/8 tsp ground cloves
• 1/2 tsp pure vanilla extract
• 2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
  You can also use a shot or two of espresso instead of coffee.
• 4 tablespoons Coffeemate creamer
• 4 to 8 teaspoons of granulated sugar
• Whipped cream

Begin brewing coffee.

In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.

For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons 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 cover with whipped cream and sprinkle with nutmeg. Serve immediately.

I don’t know about you, but somehow Starbucks has weaseled it’s way into my routine. Again. I’d kicked the habit for a while… then Autumn rolled around with it’s heavenly spices and a host of pumpkin based confections. I ask you, who could resist? I certainly couldn’t.

Until, that is, I went through my purse and discovered the small pile of Starbucks receipts that had been slowly collecting since the beginning of the semester. Egad! Did I really spend that much on coffee? Something had to be done, and that’s when I decided to do a bit of recreating in my kitchen.

My targets: the pumpkin spice latte and the pumpkin loaf bread, the latter of which I ended up turning into some delicious pumpkin muffins. I’m actually quite pleased with the results - both my homemade latte and the muffins were a hit not only with my tastebuds, but with my husband’s as well. Score! Add these to my growing arsenal of secret weapons (all used most responsibly in the fight against graduate school, sleep deprivation and many, many dusty books.)

And now my friends, I’m off to tackle one more chapter (and maybe a paper?) before heading to bed. Happy baking and coffee making!

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.