Pumpkin Spice Latte:
We all love the classic pumpkin spice latte, but spending $5 on it every day on the way to school adds up quickly! Here’s a fast, simple, easy recipe that tastes good and saves your bank account!
Ingredients: (makes two cups)
- 1/2 cup strong hot coffee or 2 shots espresso
- 2 cups milk of choice
- 2 tablespoons pumpkin puree
- 1 tablespoon sugar or maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon pumpkin pie spice, plus more for serving
- Whipped cream, optional for serving
Steps:
- Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Slowly heat the mixture until hot, but don’t boil.
- Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee or espresso. Taste and adjust with more sugar or spices.
- Divide the mixture between two mugs.
- Top with whipped cream and a sprinkle of pumpkin pie spice.
Pumpkin Roll:
Pumpkin Rolls might be my favorite dessert ever. They taste so good and remind me of fall with the pumpkin flavor pairing perfectly with the cream cheese frosting. You haven’t had deliciousness until you’ve had a pumpkin roll.
Ingredients:
- ¾ cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Steps:
- Preheat oven to 375 degrees F.
- Line parchment paper in a 9×13 inch jelly roll pan or cookie sheet (a shallow, metal pan with edges – NOT a glass dish)
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- Bake for 15 minutes.
- After the roll comes out, lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and flip the cake into the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-rolled-in-towel on a cooling rack and let it cool for 20 minutes.
- While that cools, blend cream cheese, butter, vanilla, and sugar in a medium bowl with a wooden spoon or electric mixer.
- When the cake has cooled for 20 minutes, unroll it and spread the icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the roll refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the roll into slices just before serving.
Apple Cider Doughnuts:
Don’t like pumpkin? Then this recipe is for you! These Apple Cider donuts are perfect when they are warm from the oven, and the cinnamon sugar coating creates the perfect texture. Try them to taste fall!
Ingredients:
- 1 box of yellow cake mix
- 1 cup apple cider
- 1 egg
- 1/4 cup melted butter
- 1 tsp of nutmeg
- 2 tsp cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbs cinnamon
Steps:
- Preheat your oven to 400 degrees
- In a large bowl combine the cake mix, apple cider, egg, melted butter, and spices. Mix until thoroughly combined. Once the batter is smooth, stop mixing. You don’t want to overmix. If you overmix, you’ll wind up with very dense donuts.
- Spray the donut pans with nonstick spray. Then I like to fill a pastry bag with the batter and pipe it into the pans. Don’t have a pastry bag? Use a spoon to fill the pans. It’ll do the trick, but it will be messier.
- Put the filled pans in the oven for 10-12 minutes at 400.
- After you remove them from the oven, let them cool on a cooling rack until they are just warm.
- While donuts are cooling, add the cinnamon sugar into a medium bowl.
- When donuts are warm but not hot, toss each donut individually in the sugar mix to coat.
Recipes inspired by ones from https://www.allrecipes.com/recipe/16049/granny-kats-pumpkin-roll/, https://www.inspiredtaste.net/8419/pumpkin-spice-latte-at-home-recipe , https://www.seasonedsprinkles.com/easy-apple-cider-donuts/
