Pumpkin spice has become the staple for fall and the holiday season. Some people get excited about the fall because of the foliage, while others count down the days until they can savor a pumpkin spice latte on their tongue. This trendy drink is popular for a very deliciously obvious reason, but pumpkin spice isn't just limited to lattes. In fact, you can pumpkin-spice up your breakfast, your snacks and your desserts with some very tasty recipes.
Before you start browsing for a new way to introduce pumpkin spice to your taste buds, you may want to create the main ingredient itself -- from scratch. To make your own pumpkin spice, the blog The Pioneer Woman recommends checking out your spice rack to see which of the following you have available before heading to the store, because some common spices are used to make pumpkin spice.
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
Whisk them all together in a bowl, and then move to a small jar and add a label.
*Pumpkin Spice French Toast
Now that you've created your homemade pumpkin spice, you can whip up a delicious breakfast of pumpkin spice French toast. A 20-minute recipe served up by TheFrugalGirls.com is perfect for that early-morning pumpkin spice craving.
1 cup milk
4 eggs (beaten)
1 tablespoon sugar
2 teaspoons pumpkin spice
1/2 teaspoon vanilla
1 loaf of bread
Maple syrup (You can get even more of a pumpkin fix by purchasing pumpkin spice maple syrup at your local grocery, if possible.)
Mix the milk, eggs, sugar, pumpkin spice and vanilla in a large bowl, stirring rigorously.
Dunk bread into the mix. Move to a warmed-up frying pan (with a light coating of butter or cooking spray), and cook on medium. Flip when golden brown, and remove when both sides are the same golden color.
Top with sprinkles of pumpkin spice and maple syrup and enjoy!
*Pumpkin Spice Roasted Chickpeas
If you're looking for something to grab on the go, try this very healthful (vegan and gluten-free) outside-the-box snack.
1 can of chickpeas
1/3 cup pumpkin
Maple syrup to taste, perhaps 3 tablespoons
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Salt to taste
Heat your oven to 350 F.
Pour chickpeas into their own bowl.
In a smaller bowl, mix the remaining ingredients, stirring well. Once everything is equally blended together, pour the mix over the chickpeas and coat well.
On a lined baking sheet, spread the coated chickpeas. Bake for one hour, moving the chickpeas around on the tray once every 15 minutes.
*No-Bake Pumpkin Energy Balls
Both a perfect snack and a dessert, these no-bake goodies that taste like mini pieces of pumpkin pie won't let you down.
1 cup pitted medjool dates
1 cup quick oats
1/4 cup toasted pecan halves
1/4 cup pumpkin puree
Maple syrup to taste, perhaps 1 tablespoon
1 tablespoon chia seeds
2 1/4 cups pumpkin spice
1 teaspoon vanilla
1/4 teaspoon maple flavor
1/8 teaspoon salt
Wet dates in hot water for 10 minutes (unless they were already soaked), and then pat dry before pulsing in a food processor until the dates are in small pieces.
Add the rest of the ingredients into the food processor, and pulse. Everything should be the same texture.
Move to a bowl, and refrigerate for 30 minutes. Use a spoon or ice cream scoop and roll the mix into balls before transporting them into an airtight container and cooling in the fridge. Don't keep longer than two weeks, which shouldn't be very hard once you get a taste of them! (Recipe courtesy of Well Plated by Erin.)
*Spiced Pumpkin Pie Punch
Maybe you're in more of a cocktail mood, so Delish has us covered in that department, as well!
2 liters cream soda
1 bottle of whipped cream vodka
1/2 gallon pumpkin ice cream
Pour vodka and cream soda into a large bowl. Top it off with some scoops of pumpkin ice cream, which will slowly turn into a frothy top as it melts.
And on that note -- cheers! Make sure to impress your guests at the next seasonal gathering with some of these new recipes.