Spice up Autumn with Pumpkin Flavors

Anjeli Sambasivam ‘18
EE Senior Lifestyle Editor

The first things that come to mind when people think of Autumn are pumpkins and changing leaves. Fall is filled with pumpkin spice treats and decadent cinnamon sweets. Here are some recipes to satisfy your pumpkin spice craving.
Recipes adapted from allrecipes.com

Recipe 1: Pumpkin Spice Latte
Instead of going to Starbucks, you can make your own pumpkin spice latte at home!

1 cup of milk
1 tablespoon pumpkin puree
1 tablespoon white sugar (can add more)
1 teaspoon pumpkin pie spice
¼ cup brewed espresso
½ teaspoon vanilla extract
⅛ teaspoon cinnamon (optional)

1. Whisk 1/2 cup milk, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Add sugar to taste.
2. Simmer for 5 minutes.
3. Whisk in remaining 1/2 cup milk.
4. Pour milk mixture through a sieve to remove pumpkin pulp.
5. Return milk mixture to saucepan and let simmer while whisking for 2 minutes.
6. Add espresso and whisk for 1 minute until foamy.
7. Sprinkle cinnamon on top and enjoy!

Recipe 2: Pumpkin Spice Cupcakes
These delicious cupcakes are perfect for any fall parties to get everyone in the autumnal mood.

2 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup pumpkin puree

Cinnamon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
2. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda.
3. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until lighter in color and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the mixture before adding the next.
4. Stir in the milk and pumpkin puree. Stir in the flour mixture until fully mixed. Pour the batter into the muffin cups.
5. Bake for about 25 minutes in the preheated oven until golden and the tops spring back when lightly pressed. Cool in thew pans for 5 minutes before removing to cool completely on a wire rack.
6. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth.
7. Beat in the confectioners sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon. Mix until smooth.
8. Once the cupcakes are cool, frost with the cream cheese icing and decorate.

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