In defence of the pumpkin spice latte
Thanksgiving is arguably one of the favourite holidays among students, being the one time of the year when it is politically and socially acceptable to gorge yourself as if you’ll never eat again. Its aftermath, and the consequent leftovers, keeps the student who lives on ramen noodles and beer, eating like royalty for weeks afterwards. Perhaps my favourite thing about Thanksgiving, however, is that it marks the beginning of what I like to think of as “the season of the pumpkin spice latte.”
Now, I love pumpkin, and whipped cream, and cinnamon, and nutmeg. Subsequently, I love pumpkin spice lattes. You know who doesn’t love pumpkin spice lattes? My wallet and my bank account. For years, I’ve searched for a way to satisfy my inner pumpkin-craving frugal goddess goddess.
Then one day, while idly Pinterest-ing, I happened upon it – the Holy Grail. This, my friends, is what those guys in Monty Python were really looking for.
May I present to you the pumpkin spice latte muffin. (Note: we call them muffins so that we can justify to ourselves eating them in the morning. Remember this for future reference.)
Makes approximately 24 “muffins”
Ingredients:
2 2/3 c. flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 c. pumpkin puree
1 c. sugar
1 c. brown sugar
1/2 c. vegetable oil
1/2 c. milk
4 large eggs (beaten)
Directions:
1. Preheat the oven to 350°F. Line cupcake pans with paper liners.
2. In a medium bowl combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, granulated sugar, brown sugar, cloves and salt. Stir together, create a “well” in the middle for the wet ingredients, and add the pumpkin, milk, eggs and oil. Mix to combine.
3. Fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, until a knife inserted into the center of a cupcake comes out clean.
4. Now, this recipe calls for some fancy homemade icing concoction, but let me let you in on a little secret – it is WAY cheaper to use store-bought icing, and it tastes identical to anything you’d be able to make. So, run to the grocery store and buy a can of whipped cream and a squeeze bottle of that caramel stuff that you’re supposed to put on ice cream. Put both of these things on the top of each “muffin” in any fashion you so choose, and voila – pumpkin spice latte muffins. You’re welcome.