Happy Pumpkin Spice Latte Season!

Heyloo! I hope you’re having an amazing weekend! It’s fall! The leaves are changing colour, the wind is blowing, we finally get to wear our cute peacoats and scarves. I love this time of year! A lot of blogs are featuring pumpkin recipes right now, and I thought we would jump on the bandwagon with a recipe for Pumpkin Crumb Cream Cheese muffins, and a homemade Pumpkin Spice Latte (PSL).


This post was inspired by a recent visit to the land of warm fuzzy feelings (ie. Starbucks). I had gone to get a bottle of Cinnamon Dolce Syrup (I realize my love for this drink is getting out of hand), and noticed that the PSL was back for the season. My whole family really enjoys pumpkin desserts, and my Dad loves the PSL, so I thought I would attempt to concoct them both myself.


The muffin recipe is from Annie’s Eats Blog, and the latte recipe was found on The Kitchn website. I chose to omit eggs, and in their place add a ripe banana. If you would like to add eggs, just replace the banana with two eggs. The pumpkin muffin is quite fluffy and has a surprise cheesecake-type filling in the middle. Topped off with the cinnamon sugar crumb, it’s the perfect combination of sweet, spicy, and creamy.


Honestly, now that I know how easy it is to make a PSL at home, I will never buy it again! All you have to do is heat up milk with pumpkin puree, pumpkin pie spice (recipe below), coffee, and sugar. Easy peasy! Oh and b-t-dubs, if you want to enjoy these everyday, you can scale up the recipe to include a large amount of pumpkin puree, sugar, and spice, and freeze the mixture in an ice cube tray. Once completely frozen, store them in Ziploc bags in the freezer, and pop one into your hot milky coffee whenever the mood strikes!


You should bake these muffins on a chilly fall morning and enjoy them with a homemade PSL, it will make you feel so cozy and warm.


Along with PSL season comes the great colours of fall, the deep oranges and red of the trees, the rich purples and blues that come back into fashion. Strolling in leather boots, the breeze running through your hair; I could go on and on, but you’ll get bored. So, I’ll leave you with this great recipe. Enjoy!


Pumpkin Pie Spice

Source: http://allrecipes.com/recipe/pumpkin-pie-spice-ii/

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

1/8 tsp ground cloves

Mix up these spices, and store.

Pumpkin Spice Latte

Modified from: The Kitchn

Serves: 1 “tall”

1 1/2 cup milk

2 tbsp pumpkin puree

½ tsp pumpkin pie spice (see recipe above)

1 tsp white sugar

1 tsp brown sugar

1 tsp instant coffee

3 tbsp water

1. Heat milk, pumpkin puree, spices, sugars on the stove until they boil.

2. Blend the mixture until smooth.

3. Heat water, and dissolve coffee.

4. Pour milk mixture into a cup, top off with coffee.

5. Stir and enjoy.

Pumpkin Cream Cheese Crumb Muffins

Modified from: http://www.annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/

Serves: 12


For the filling:
½ cup cream cheese, softened
½ cup confectioners’ sugar

½ tsp vanilla extract

For the muffins:
1 1/2 cups whole wheat all-purpose flour
3 tsp pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
1 banana, mashed

1 tsp vanilla
1 cups sugar
1 cups pumpkin puree

½ + 1/8 cups vegetable oil

½ cup chopped walnuts

For the topping:
1/4 cup sugar
3 tbsp. flour
1 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces

  • To prepare the filling, combine the cream cheese, vanilla and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 20 mins.
  • To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the banana, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With a wooden spoon, add in the dry ingredients, and walnuts mixing just until incorporated.
  • To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
  • To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 12 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle the topping mixture over each of the muffin wells.
  • Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Zucchini Bread

The first time I heard those two words together, I was slightly disturbed. My dad loves growing veggies in our backyard and a couple of years ago we had like 50 zucchinis to eat. At a certain point you start needing new ways to use the suckers. So I looked online and realized that zucchini bread was a legit thing and decided to try it out. It ended up being delicious; it doesn’t taste veggie-like at all. It’s light and cinnamon-y, and all around tasty.photo-3


This is perfect as a school snack or breakfast to go. Kids won’t even know they’re eating zuchinni.

So go ahead, try it out!


Recipe from http://allrecipes.com/recipe/moms-zucchini-bread/

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.