5 delicious pumpkin spiced recipes
Pumpkin-spiced goodies are the biggest food trend for autumn and the perfect warming treat. We’ve got 5 tasty recipes for you to try out, including a homemade latte!
The relaunch of pumpkin-spiced lattes has become a seasonal event in recent years, so we’re taking inspiration from this on-trend autumnal flavour and create some delicious pumpkin-spiced treats for you and your family. Whether it’s for lunch, a sweet treat or a scrumptious hot drink, the taste of spiced pumpkin is hard to beat for this season.
Boozy spiced coffee
Enjoy a warming pumpkin spiced hot drink with a naughty kick!
- 750ml of Apothic Red
- 300g caster sugar
- 1 tbsp pumpkin puree
- 1 ½ tbsp Apothic red wine syrup
- 1sp pumpkin spice
- 30ml hot espresso
- 250ml whole milk
- 1sp cinnamon sugar
- In a large saucepan heat Apothic Red Wine with the caster sugar, stirring all the time, to make a syrup. Leave to cool and place in a sterilised bottle- this will keep in the fridge for ages!
- To make the individual latte fill a mug with pumpkin puree, Apothic Red Wine infused syrup and pumpkin spice. Add espresso and stir together to combine.
- Meanwhile, heat the milk and froth it using a milk frother- alternatively, if you have a French press, you can add the milk to this and push the plunger up and down a few times to create a fine foam.
- Pour this over the syrup mixture and stir to combine, top with whipped cream then sprinkle with cinnamon sugar and serve.
Pumpkin and raisin loaf
This scrumptious pumpkin loaf can serve 12 people and is even more indulgent when slathered with real butter – yum.
- 200g light muscovado sugar
- 4 large eggs, separated
- 200g finely grated raw pumpkin or squash flesh
- Finely grated zest and juice of 1 lemon
- 100g raisins
- 100g ground almonds
- 200g self-raising flour
- Pinch of salt
- 1 tsp ground cinnamon/ generous grating of nutmeg.
- Preheat the oven to 170°C/gas 3 and line a loaf tin, measuring roughly 10 x 20cm
- Use an electric whisk to beat the sugar and egg yolks together for 2-3 minutes until pale and creamy. Lightly stir in the grated pumpkin, lemon zest and juice, raisins and almonds.
- Combine the flour, salt and spices, and sift these in. Don’t stir, but fold the batter gently together. This is important to keep air in the cake.
- Beat the egg whites until they can hold soft mountain peaks. Beat a heaped tablespoonful of egg white into the cake batter to loosen it a little, then fold in the rest as lightly as you can.
- Tip into the prepared tin and level the top. Bake for about 1 hour or until a fork or knife inserted into the centre comes out clean.
- Leave to cool for 10 minutes in the tin then transfer to a wire rack to cool completely before slicing.
Pumpkin spiced latte
Make a barista-style pumpkin spiced latte at home by following this easy-to-follow recipe.
- 2 heaped tbsp pumpkin purée
- 1 tbsp soft brown sugar
- ¼ tsp mixed spice
- ¼ tsp cinnamon
- 250ml whole or semi-skimmed milk
- 2 shots espresso coffee (see tip)
- whipped cream and cocoa, to serve (optional)
- Put the pumpkin purée, sugar, spices and milk in a microwave-proof jug. Mix the contents to combine. Cover with clingfilm, then carefully pierce the surface two or three times, to allow steam to escape. Microwave on full power for 1½-2 mins, until the milk is hot.
- Using an electric milk frother or whisk, whisk for 30-45 secs or until milk is really frothy. Pour the hot coffee into a latte glass or mug, then add the spiced pumpkin milk. Top with cream, if using, then dust with a little more mixed spice and some cocoa.
Tip: If you have a coffee machine, use two shots of espresso to make the latte. If not, use an instant espresso coffee or your usual cafetière. You will need 50ml strong coffee made from about 1 tbsp ground coffee.
Pumpkin spiced soup
Image: Results Wellness Lifestyle
- 1.4kg pumpkin
- 1 white onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 litre vegetable stock
- 60ml single cream
- Preheat oven to 200°c and line a baking tray with parchment. Halve the pumpkin and scoop out
- Slice each halve into quarters, pour 1 tbsp of olive oil into a small bowl and begin to lightly brush
each piece with oil.
- Roast for 35-40 minutes until golden and soft then set a side to cool a little.
- While the pumpkin is cooling, add the other tbsp of oil a large saucepan over a medium heat, add
the onion and garlic and cook until onion is translucent (around 10 minutes).
- While the onion and garlic is cooking, run a sharp knife under the skin of each pumpkin piece to
- Add the pumpkin flesh, cinnamon, mixed spice, cayenne pepper, and black pepper and stir to
break up the pumpkin a little.
- Pour over the stock and bring to the boil, then simmer for 10-15 minutes.
- Remove from the heat, pour in the cream and stir through. Either use a stick blender and blend the soup until smooth, or allow the soup to cool then blitz in batches in a blender.
Read more: 5 heartwarming dinner recipes for autumn
Pumpkin spiced cookies
These autumn-themed cookies are the perfect accompaniment to a hot cup of tea – or a pumpkin spiced latte, of course.
- 125 g (4oz) Flora Buttery
- 200 g (7oz) caster sugar
- 0.5 teaspoon vanilla extract
- 1 medium egg
- 300 g (10oz) plain flour
- 1 level tsp baking powder
- 1 pinch salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground cardamom
- 150 g (5oz) pumpkin (grated)
- Preheat oven to 200°C (180°C fan oven), Gas mark 6 and line two trays with baking paper.
- Mix the Flora, sugar, vanilla and egg until smooth.
- Add the flour, baking powder, salt, cinnamon, ginger and cardamom. Stir well until combined.
- Finally add the pumpkin and mix until just combined.
- Using a tablespoon spoon the dough out onto the baking trays, leaving some space between each cookie in case they spread a little in the oven. Flatten each cookie slightly using your hand or a spoon.
- Bake in the oven for 15-20 minutes until light brown. Leave to cool on a wire rack before serving.
Spiced pumpkin cake
Image: Miele Der Kern
Whip up a real showstopper with this spectacular spiced pumpkin cake.
For the cake
- 425g pumpkin purée (can be tinned)
- 200g soft dark brown sugar
- 300g caster sugar
- 240ml sunflower oil
- 150ml water
- 4 eggs, lightly beaten
- Zest of 1 orange
- 375g self raising flour
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 tsp mixed spice
- ½ tsp ground nutmeg
For the praline
- 50g pecans
- 150g caster sugar
For the frosting
- 250g butter, softened
- 500g icing sugar, sifted
- 2 – 3 tbsp maple syrup
- 2 tsp ground cinnamon
- 3 x 18cm cake tins, greased and base lined
- Preheat your oven on a fan setting at 160°C. For the cake, in a large mixing bowl, combine the pumpkin purée, sugars, sunflower oil, water, eggs and orange zest. Mix well until incorporated together. In another bowl, sift together the flour, salt and spices.
- Add the dry ingredients to the wet ingredients and fold in until just combined.
- Divide the mixture evenly between the three cake tins. Place the tins on the oven baking tray and put in the pre-heated oven. Bake for 35 – 40 minutes until a skewer inserted into the middle of the cake comes out clean.
- Remove the cakes from the oven and allow to cool for a few minutes. Turn out of the cake tins and leave on wire racks to cool completely.
- To make the praline, place the pecans on a baking tray and toast in the oven on a fan setting at 170°C for 5 – 6 minutes. Set aside to cool. Meanwhile, place the caster sugar in an even layer across the base of a clean frying pan. Using a medium high heat, allow the sugar to melt and caramelise to become a rich golden colour.
- Reserve five to seven nicely shaped pecans, then place the rest on non-stick paper on a baking tray. When the sugar has caramelised, very carefully pour the caramel over the pecans but reserve a little of the caramel in the pan. Allow this to cool slightly, insert a cocktail stick into each of the five reserved pecans. Using the cocktail stick as a ‘handle’ dip the pecans one by one into the cooling caramel. Sellotape the cocktail sticks to the edge of a works surface, allowing the caramel to run off the pecans to make sugar spikes. Leave to cool completely.
- Return to the cooled, set pecan praline and break it up into pieces. Place in a food processor and blitz to a rough powder. Set aside.
- To make the frosting, place the softened butter in a large mixing bowl and add in the icing sugar, maple syrup and ground cinnamon. Mix together with an electric hand whisk to make a very light and fluffy frosting – this will take seven to eight minutes of continual whisking depending on the softness of the butter.
- To assemble, place one of the cakes on a plate or cake stand and spread just over a quarter of the frosting over the surface. Place the second cake on top and spread with another quarter of frosting. Finish with the final cake and cover the top with a more generous amount of frosting leaving some frosting to cover the sides. Roughly spread the remaining frosting around the sides of the cake. Run a palette knife under hot water, then use the warmed knife to thinly and evenly spread the frosting round the sides of the cake to create a ‘naked’ finish.
- Sprinkle a rim of powdered praline around the top of the cake. Carefully remove the pecan ‘spikes’ from their cocktail sticks and arrange upright on the centre of the cake. Slice to serve. The cake will keep in an airtight container for three to four days.
Let us know if you try out any of these delicious recipes! Tweet us @goodhomesmag or post a comment on our Facebook page.