Happy Fall! Here's a double whammy of pumpkin spice to kick off the season:)
PUMPKIN SPICE LATTE
2 cups plant based milk (I used organic soy milk)
2 tbsp pumpkin puree
1 to 2 tbsp of preferred sweetener (ex. maple syrup, coconut sugar, or raw sugar)
1 tbsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 cup of strongly brewed coffee or chicory coffee
In a medium sauce pan add milk, pumpkin puree, sweetener and heat over medium heat. Heat until almost boiling but do not boil. Remove from heat and add in the vanilla, pumpkin pie spice, and coffee/chicory. Whisk to combine.
Divide the drink mixture between two mugs and enjoy. Feel free to sprinkle more pumpkin pie spice, cinnamon, or add a plant based whipped cream.
PUMPKIN SPICE MUFFINS
2 cup flour (whole wheat pastry flour, spelt, whole wheat, or all purpose)
1/2 cup of either organic cane sugar, monk fruit sweetener, or coconut sugar
1/2 cup brown sugar
2 tsp pumpkin spice
1 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1 15 oz. can of pumpkin puree
1/3 cup unsweetened apple sauce (I like the Trader Joe’s brand)
1/3 cup organic vanilla soy milk
2 tsp vanilla extract
Preheat oven to 350 degrees F. Line a 12 count muffin tin with muffin liners.
In a large mixing bowl add flour, sugar, cinnamon, baking soda, baking powder, salt. Stir to combine. Then add in the pumpkin puree, apple sauce, soy milk, and vanilla extract. Stir the mixture until well combined.
Add the batter by about a 1/4 cup filling them to the rim. Bake for 20 to 25 minutes. Allow to cool and enjoy. They stay fresh in a glass tupperware with a lid for 3 or 4 days.