OK, I know I’m a little early but I just can’t stand it!! I LOVE fall, it’s my favorite time of year. I guess in all fairness I really am jumping the gun, the best parts of fall aren’t even here yet like cool weather and pretty leaves. In all honesty its still so hot it’s making me mad!!
But never you mind about hot weather I’ve baked up one of my favorite pumpkin treats today. A yummy little recipe from 100 Days of Real Food, whole spelt pumpkin muffins.
If your not familiar with spelt flour don’t worry neither was I until I stumbled across this recipe. While you can substitute whole wheat flour per the recipe I highly recommend using the spelt if you can get your hands on it. The spelt gives these muffins a wonderfully kinda cake like texture. I find them quite yummy and using such wonderfully different and real food ingredients makes me feel like I’ve done a good thing for the family.
The muffin recipe called for a cup of pureed pumpkin, this left me with a fair amount of pumpkin to find a use for. So in the true spirit of pumpkin spice I felt i must try my hand at a pumpkin spice latte and here’s what I came up with this evening.
In a medium saucepan I combined 1 1/2 cups half and half, 1/3 cup turbinado sugar, 1/3 cup pumpkin puree, 1 teaspoon pumpkin pie spice. While on medium heat I stirred until the sugar was dissolved and all ingredients were incorporated then poured into a canning jar I had on hand (that was perhaps still easily on hand because I haven’t cleaned up my canning mess from the summer).
I brewed a quick cup of coffee about 6 ounces and topped the coffee with about half a cup of our pumpkin goodness. In all honesty I take my cream and sugar with a little coffee if you follow me there so I stirred in about a teaspoon of caramel sauce and that proved to be deeee-licious!! I would have liked to take y’all a pretty picture with whipped cream and all but it seems the little buzzards that live in my house have eaten all of it.
BUZZARDS! Buzzards I tell ya!!
