Pumpkin Spiked Latte

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This boozy pick-me-up is a perfect warming, welcoming beverage after long travels on a cold day.

For our Jansal Valley® Pumpkin Butter, sweet Cinderella pumpkins are whipped to a butter-like consistency and spiced with cinnamon, clove, and cardamom, perfectly capturing the flavors of fall. Use it as a spread on toast or pancakes, as a pie filling, or mixed with Parmesan as a filling for homemade ravioli.

Here we've used it in a delicious warm beverage, perfect to welcome guests throughout the holiday season. Cheers!

 

Pumpkin Spiked Latte

 

ingredients


½ C Jansal Valley® Pumpkin Butter

2 T Jansal Valley® Maple Syrup

1 t Jansal Valley® Pumpkin Pie Spice

½ C Heavy Cream

1 ½ C Whole Milk

4 shots Espresso or 1 C very strong coffee

8 oz Dark Rum or Bourbon

1 T Honey / for rimming

2 T Granulated Sugar + 1 T Pumpkin Pie Spice / for rimming

Cinnamon Sticks / as garnish

 

method

In a small sauce pan, combine the pumpkin butter, maple syrup, pumpkin pie spice, and heavy cream. Bring to a simmer while whisking, then reduce the heat to a low simmer. Add the whole milk and espresso. Stir together, and allow to heat gently to prevent burning the milk.

Meanwhile, roll the rims of the glasses through the honey, followed by the sugar & spice mixture.

Ladle the latte mixture into serving glasses, and garnish with a cinnamon stick and a dusting of pumpkin pie spice.

 
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Pumpkin Muffins with Spiced Pepitas

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If you love a crunchy muffin top, this is the perfect muffin for you. Not only does this seasonal  recipe bring together a soft texture, warm spice and an addictive crunch top all into one perfect bite. Bake these up for a brunch weekend and you'll have extra for breakfast all week long. 

 

Pumpkin Muffins with Spiced Pepitas 

Ingredients 


3 C All-Purpose Flour

3 C Whole Wheat Flour

1½ T Baking Powder

1 T Baking Soda

2 T Jansal Valley® Pumpkin Pie Spice

1 t Salt

4 C Pumpkin Puree (see tip!)

1½ C Vegetable Oil

2 C Plain Yogurt

6 Large Eggs

2 C Sugar

For Topping:

½ C All-Purpose Flour

1 C Oats

3 C Jansal Valley® Pepitas / toasted

¼ C Sugar

½ t Salt

1 C butter / cubed / chilled

1 t Jansal Valley® Whole Allspice / ground

 

method


Preheat oven to 350°F

For the muffins, combine flours, baking powder, baking soda, pumpkin pie spice blend, and salt. Set aside. In another bowl, combine pumpkin puree, vegetable oil, yogurt, eggs, and sugar. Gently incorporate dry ingredients into wet ingredients until just moistened. Be sure not to over mix. Evenly distribute muffin batter into a greased muffin tin, approx. ¾ full. 

For the topping, mix flour, oats, pepitas, sugar, and salt in a bowl. Add butter and rub all ingredients together with your hands until a crumb topping forms. Evenly distribute topping over muffin batter.

Bake for 25-30 minutes, or until done.

 
Spiced Pumpkin Muffins
 

Tip


Homemade pumpkin puree is easy and delicious.

Preheat your oven to 400°F. Split a pumpkin in half and scoop out the seeds (save to make your own toasted pepitas!) and fiber. Lay flesh side down on a baking sheet and roast 30-45 minutes. Allow to cool before scooping out the flesh and mashing or blending in a food processor for desired consistency.

 
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Pumpkin Bread Pudding

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All the flavor of pumpkin pie and the comfort of bread pudding in one! Serve it in the pumpkin used in the recipe for a stunning, festive presentation. Bake the pumpkin seeds for a healthy snack while you cook!

 
Sid in the Kitchen Pumpkin Bread Pudding
 

Pumpkin Bread Pudding 

 

ingredients 


1 Sugar Pie Pumpkin / approx. 5 lb

2 Large Eggs

½ C Pumpkin Puree

½ C Whole Milk

¼ C Maple Syrup

1 t Pumpkin Pie Spice

½ t Jansal Valley Cinnamon

1 t Vanilla

Pinch of Salt

2 C Day Old Bread / ½ - 1” Cubes

¼ C Jansal Valley Dried Cranberries

Optional toppings: vanilla ice cream or caramel sauce

 

method


Cut off the top of the pumpkin, making a large enough opening to fit a hand into. Scrape out the seeds and strings. Discard the strings, but save the seeds for baking if you’d like! Set the hollowed pumpkin aside. 

In a medium bowl, mix together the bread and cranberries. Set aside.

In another medium bowl, whisk together the remaining ingredients. Pour the wet ingredients on top of the bread cubes and cranberries. Mix just until evenly incorporated.

Pour the bread pudding into the hollowed pumpkin. Cover the pumpkin with aluminum and place the pumpkin top on top of the aluminum. Bake covered for 1 hour. Removed top and aluminum. Bake uncovered for another 30–45 minutes, or until the bread pudding looks golden brown on top.