Starbuck’s Pumpkin Spice Latte has been the company’s most famous seasonal drink for many years now. I mean, who doesn’t like to order a tall (or grande) skinny pumpkin spice latte that comes in those pretty fall-ishly designed disposable cups? I’ve been quite obsessed with it especially during my time in the U.S., it really used to be my favorite fall drink. Then I read the famous article about what’s actually hidden inside Starbuck’s pumpkin spice latte, and unfortunately I didn’t feel like having one ever since. I don’t want to be a spoiler or tell anyone what to drink or not to drink, but I think there’s a healthier and definitely cheaper way to get your daily dose of PSL this fall. It’s so easy to make your own pumpkin spice syrup, too, so you won’t want to drink anything else this season, I promise. Every sip of this drink tastes like fall, and is absolutely getting you into a fall mood. As I just started school again, I’ve been taking it with me to class and let me tell you – even dry business theorie become endurable with a homemade healthy pumpkin spice latte at hand. 

INGREDIENTS:

Serves 1:
For the pumpkin spice:
– 1 tbsp cinnamon
– 1 tsp ground nutmeg
– 1 tsp ground ginger
– 1/2 tsp ground cloves

For the pumpkin spice latte:
– 1 tsp agave or maple syrup
– 1 tbsp homemade pumpkin purée
– 1 cup (200ml) almond milk
– 1 shot of espresso or 1/2 cup of brewed coffee

METHOD:

1. To make the pumpkin spice, simply mix all the spices in a small bowl.
2. Mix the agave or maple syrup with one teaspoon of the pumpkin spice and whisk it well until the spices have roughly dissolved.
3. Heat the milk in a small pot on the stove or steam it. Add the espresso to the milk, together with the tablespoon of homemade pumpkin purée. Finally mix in the agave pumpkin spice syrup and again, mix well.
4. Serve with some coconut whipped cream and sprinkle some cinnamon on top.
5. You may have to stir it frequently while drinking the latte, because the syrup tends to stick to the bottom of the glass.

Enjoy!

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These pumpkin brownies are simply amazing. I think I have never eaten something this delicious. They really taste like brownies, and you don’t even realize that you’re basically just eating pumpkin. They taste so incredibly chocolatey, are heavenly moist and naturally sweetened with dates. I have been loving pumpkin season so far. I put my beloved pumpkin puree in everything: my oatmeal, my coffee and even in my smoothies. Mixing pumpkin with chocolate is like a dream creation: it’s naturally sweet and creamy and tastes like mousse au chocolate. Which is why I have to admit that I almost ate the whole batter of these brownies. It was just so delicious that I couldn’t resist, and since it’s egg-free there’s absolutely no harm in it too. There’s so much goodness in these brownies. Pumpkin is not only totally delicious it’s also very healthy. It has amazing anti-inflammatory properties, which mainly derive from its high antioxidant content. Pumpkin is one of the best sources of vitamin A, which is important for our eye health and a functioning immune system. It also contains healthy omega-3 fatty acids, which keep our heart healthy.

INGREDIENTS:

– 3 cups (350g) pumpkin purée
– 1/2 cup (80g) almonds
– 200g medjool dates
– 1 tsp vanilla powder
– 1/2 cup + 2 tbsp (100g) buckwheat flour
– 5 tbsp raw cacao powder
– pinch of salt
– 2 tbsp maple syrup
– 2 tbsp almond milk

optional for a pumpkin pie flavor:
– 1 tsp cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp nutmeg
– a pinch of ground cloves

METHOD:

1. Pre-heat the oven to 180°C.
2. Start by making the pumpkin purée. While the pumpkin cooks, place the almonds into a food processor, and ground them for about a minute.
3. Pit the dates and cut them into little cubes. You can even use your hand to squeeze the dates into a sweet sticky date dough if your blender is not strong enough to blend the dates smooth enough. Add the dates or date dough to your food processor and blend them to a smooth paste.
4. Once the pumpkin purée is ready, add it to the food processor with all the remaining ingredients.
5. Pour the batter into a lined or greased baking dish and cook for about 30—40 minutes until you can pull out a knife out of it clean.
6. Remove from the oven and let them cool completely before removing them from the baking dish. This is very important as the brownies need to set in order to be completely delicious.

Stored in an air-tight container in the fridge, the pumpkin brownies last for about 4-5 days. They actually taste better the day after you make them.

Enjoy!

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