It’s the season of pumpkin spice! Here are 3 top makes you can try this autumn!
Can you feel the crunch of the leaves underfoot? Does the air feel crisp and tinged with the smell of fresh pine? And are the marshmallows all stocked up and ready for roasting? It can only mean one thing: autumn has arrived! It’s the perfect time to get in the kitchen and get creating, and what says autumnal cooking more than pumpkin spice?
Here are our top three pumpkin spice baking picks for the season! And why not give your culinary creations the finish they deserve with our stunning range of cake knives, forks, cake servers and latte spoons?
- Pumpkin muffins
What could be better than the exquisite combination of warming pumpkin spice and delicious muffins? Here’s how to make these delicious delights.
Ingredients
225 g plain flour
1 tbsp ground cinnamon
2 tsp baking powder
100 g caster sugar
50 g soft light brown sugar
200 g pumpkin purée
2 large eggs
125 g of slightly salted butter
Method
- Step one is to preheat your oven to 200°C/180°C fan/Gas mark 6 and line a 12-hole muffin tin with muffin cases and set it aside for now.
- In a large bowl, mix together plain flour, ground cinnamon, baking powder, caster sugar and soft light brown sugar. To get rid of any lumps of brown sugar, rub them together with your fingertips. Place the mixture aside.
- Grab a jug and whisk the pumpkin purée and eggs and then put the mixture aside.
- In a saucepan, gently melt the butter, add it to your dry ingredients along with the pumpkin purée and egg mixture and whisk together for 1 to 2 minutes with an electric hand whisk until just combined.
- Evenly spoon the mixture into the muffin cases, place them in the oven and cook for 15 minutes until they’ve risen and are golden in colour. Use a skewer to test; if it comes out clean the muffins are cooked through.
- Place the muffins on a wire rack to cool down before consuming. Want to give the experience a more luxurious feel? Why not use one of our beautiful cake forks?
- Homemade pumpkin spice latte
Adding the spice to those grey sky days – create the most delicious pumpkin spice latte from the comfort of your own home!
Ingredients
Small pumpkin
250 ml of agave syrup
400 ml water
200 ml maple syrup
6 tsp ground ginger
4 sticks cinnamon
2 tsp whole cloves
1 tsp nutmeg
2 shots of espresso
Double cream (to top)
Nutmeg
Method
- Start by pre-heating your oven to 180°C/350°C fan/Gas mark 4.
- Using a sharp kitchen knife, skin and dice the small pumpkin, place the pieces in a baking tray and cook in the oven until they become slightly golden.
- Remove the pumpkin pieces from the oven. While they’re still hot, place them into a liquidiser with 50 ml of the agave syrup and blend together until smooth.
- Grab a saucepan and put in the water, maple syrup, ground ginger, cinnamon, whole cloves, nutmeg, the remaining agave syrup and the pumpkin mix; constantly stir as you bring the mixture to the boil.
- Once boiling, turn the heat down to gently simmer for a further 10 minutes. Then strain the syrup through a muslin cloth or a fine sieve and put aside.
- Lightly whip up some double cream.
- Put 2 shots of espresso into a glass, add 6 tbsp of the syrup mixture and 1 tbsp of the whipped double cream. Grate a little bit of nutmeg over the top to garnish and enjoy!
And to mix it all together, use one of our gorgeous latte spoons – perfect for such an occasion.
- Pumpkin spice traybake cake
For a warming, wholesome pick-me-up treat that everyone needs this autumn, the pumpkin spice traybake cake is the perfect answer.
Ingredients
300 ml vegetable oil
6 medium eggs
350 g light brown sugar
400 g self-raising flour
1½ tsp bicarbonate of soda
¼ tsp xanthan gum
3 tsp ground cinnamon
1½ tsp ground ginger
1½ tsp ground nutmeg
1½ tsp ground allspice
315 g tinned pumpkin purée
150 g butter (softened)
150 g icing sugar
300 g full-fat soft cheese
1 tsp vanilla extract
- Begin by pre-heating your oven 180°C/160°C fan/Gas mark 4.
- Using greaseproof paper, grease and line a deep 20 x 30cm baking tin.
- In a large bowl, whisk together the vegetable oil, eggs and light brown sugar.
- Add self-raising flour, bicarbonate of soda, xanthan gum, ground cinnamon, ground ginger, ground nutmeg and ground allspice and gently fold them in. Once combined, fold through the pumpkin purée.
- Tip the mixture into the tin, spread evenly and bake for 50–60 minutes. Prod the centre with a skewer; if it comes out clean the cake is baked. Remove from the oven and leave it to cool in the tin before trying to take it out.
- While the cake is cooling, start making your cream cheese frosting by beating 150g of softened butter until it becomes paler in colour. Sieve 150g icing sugar into the butter and beat together. Add 300g full-fat soft cheese and 1 tsp vanilla extract – mix together until combined and the mixture is light and fluffy.
- Once the cake is completely cooled, turn it out onto a wire rack and spread the frosting evenly over the top. If you want to add a bit of extra garnish, sprinkle over some ground cinnamon or a mixture of all the spices. Portion up with a gorgeous cake knife, serve with a sparkling cake server and consume with an elegant cake fork or teaspoon.
Create the perfect autumnal vibe in your home this season with the beautiful aroma of pumpkin spice and with the help of our trusty and divine Arthur Price products.
Share your creations, ideas and pictures of your pumpkin spice delights with us on social media – we’d love to see them! Find us on Facebook (Arthur Price), Instagram (@arthurprice1902) and Twitter (@ArthurPrice1902). Enjoy our fabulous range and from us all at Arthur Price, we wish you a happy and cosy autumn.
Sources
Pumpkin muffins recipe: Pumpkin muffins recipe on BBC Good Food Middle East
Homemade pumpkin spice recipe: Jamie Oliver recipe on Jamie Oliver website
Pumpkin spice traybake cake recipe: Pumpkin spice traybake cake recipe on Sainsburys Good Food