Alright, listen up, folks. Every year, as the leaves start to fall and the weather turns crisp, we find ourselves surrounded by pumpkin spice everything. It's like this magical flavor takes over the world, and honestly, who can resist? But what is it about pumpkin spice that makes it so irresistible? Here's the deal: according to Heather Thomas, author of the brand-new book The Pumpkin Spice Cookbook, it's all about versatility. "Pumpkin spice is this incredible flavor that can elevate anything you put it in—whether it's your morning coffee, a warm dessert, or even your savory dishes," she says. Trust me, once you try these recipes, you'll be hooked. So grab your apron and let's dive in!
Warm Up with Mulled Wine Infused with Pumpkin Spice
(Serves 8)
Here’s what you’ll need:
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2 oranges
1 lemon
2 cinnamon sticks
6 whole cloves
1 tsp. whole allspice berries
2 to 3 tsp. pumpkin spice mix*
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1⁄2 cup white sugar
1 1⁄4 cups water
2 bottles of full-bodied, fruity red wine
1⁄2 cup brandy, rum, or port (optional)
Let's get cooking:
1. First things first, grab a large orange and a lemon. Peel a big strip of rind off each of them. Toss those rinds into a large saucepan along with your spices. Now, here's the fun part—add the sugar, water, and red wine to the mix. Place the saucepan over low to medium heat.
2. Stir it up until that sugar dissolves. Then, let it simmer for about 15 minutes. Don’t let it boil, though! You want those spices to infuse the wine with their warm, comforting flavors.
3. Next, slice up those oranges and lemons into thin rounds. Toss them into the pot with your choice of brandy, rum, or port (if you're feeling fancy). Let it simmer for another 5 minutes.
4. Finally, ladle that hot, spiced wine into some heatproof glasses and serve it up. It’s perfect for a cozy night in or a festive gathering with friends.
*For pumpkin spice mix: Combine 6 tsp. cinnamon, 2 tsp. nutmeg, 2 tsp. ginger, and 1 tsp. cloves.
PER SERVING: 155 calories, 0 grams protein, 16 grams carbs, 0 grams fiber, 13 grams sugar, 0 grams fat.
Indulge in a Pumpkin Spiced Latte Milkshake
(Serves 2)
Here’s what you’ll need:
1 cup milk
2 tbsp. canned pumpkin purée/100% pure pumpkin
1 tsp. pumpkin spice mix *, plus extra for dusting the top of the milkshake
4 shots espresso or freshly brewed strong coffee
1 tsp. vanilla extract
2 cups coffee or vanilla ice cream
Whipped cream and cinnamon sticks, to garnish
Let's shake things up:
1. Start by gathering all your ingredients. Throw the milk, pumpkin purée, pumpkin spice mix, espresso or coffee, vanilla extract, and ice cream into a blender. Blend it all together until it’s smooth and creamy.
2. Pour the milkshake into two tall glasses. Top each one with a dollop of whipped cream and a sprinkle of pumpkin spice mix. Garnish with cinnamon sticks for that extra festive touch. Serve immediately and enjoy!
*For pumpkin spice mix: Combine 6 tsp. ground cinnamon, 2 tsp. ground or finely grated nutmeg, 2 tsp. ground ginger, and 1 tsp. ground cloves. Store it in an airtight glass jar, and it’ll stay fresh for up to 12 months.
PER SERVING: 213 calories, 7 grams protein, 24 grams carbs, 2 grams fiber, 20 grams sugar, 10 grams fat.
Pumpkin Spiced Ginger Cake That'll Blow Your Mind
(Serves 8)
Here’s what you’ll need:
1⁄2 cup corn syrup
1⁄4 cup butter
1 cup AP flour
1⁄4 cup self-rising flour
1 tsp. baking soda
Pinch of sea salt
2 tsp. pumpkin spice mix *
1⁄2 cup dark muscovado sugar
1⁄2 cup milk
1 free-range egg
Grated zest and juice of 1 orange
4 knobs of stem ginger in syrup, chopped
1 cup powdered sugar
2 tbsp. lemon juice
Let's bake this masterpiece:
1. Preheat your oven to 325°F. Butter a loaf pan and line the bottom with parchment paper. In a pan over low heat, melt the corn syrup and butter together.
2. In a separate bowl, mix your dry ingredients. Beat the milk and egg together, then gradually add the dry mix. Stir in the orange zest and juice, the butter mixture, and the chopped ginger.
3. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. In a bowl, whisk the lemon juice into the powdered sugar until you have a smooth glaze. Drizzle it over the cake and decorate with more stem ginger. Let it set, slice it up, and serve it with pride.
*For pumpkin spice mix: Combine 6 tsp. cinnamon, 2 tsp. nutmeg, 2 tsp. ginger, and 1 tsp. cloves.
PER SERVING: 311 calories, 3 grams protein, 62 grams carbs, 1 gram fiber, 35 grams sugar, 7 grams fat.
