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Pumpkin Spice Latte Recipe – Enjoy Your Favorite Fall Drink at Home!

Pumpkin Spice Latte

Fall is unofficially here, which means it’s time for all things pumpkin spice. Last year, I came across a recipe for a pumpkin spice chai latte. It was yummy, but I’m more of a coffee drinker, so I swapped the tea for coffee. With one or two other tweaks, I had a pumpkin spice latte made with mostly healthy ingredients for pennies.

Jump to Printable Recipe

Pumpkin Spice Latte Recipe:

  • 1 and ¼ cup brewed coffee (or tea)
  • 1 tablespoon of pumpkin puree
  • 2-3 tablespoons of milk (original recipe called for coconut. I usually use almond milk. You can use whole milk, too.)
  • 1/3-1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • ¼ teaspoon ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • Optional: a dash to 1/8 teaspoon of turmeric
  • Maple syrup, sugar or honey to taste. I like maple syrup.

To make:

Blend all ingredients together. Top with whipped cream and a dash of nutmeg. Enjoy. Repeat. 🙂

I’ve also used this basic recipe to make a pumpkin spice smoothie. All you do is swap out the coffee for the milk of your choice and add a frozen banana or a fresh banana and some ice. While it’s healthy as is, I also like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You could easily leave those out, though.

Printable Pumpkin Spice Latte Recipe

Pumpkin Spice Latte Recipe

With just a few simple ingredients, you can make a yummy pumpkin spice latte inexpensively at home. I've included variations for a chai latte and smoothie, too! The recipe serves one or two, depending on how much coffee you drink. 😉
Prep Time2 mins
Cook Time2 mins
Course: Drinks
Keyword: Chai, Coffee, dairy free, gluten free, healthy, Latte, Pumpkin Spice, smoothie, Tea
Servings: 2 people

Ingredients

  • 1 and 1/4 Cups brewed tea or coffee
  • 1 Tablespoon pumpkin puree/canned pumpkin
  • 2-3 Tablespoons Milk of choice. I usually use almond milk.
  • 1/3-1/5 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground ginger
  • 1/8 Teaspoon ground cloves
  • 1/8 Teaspoon ground allspice
  • 1/8 Teaspoon ground nutmeg
  • 1/8 Teaspoon ground tumeric (optional)
  • Maple syrup, sugar or honey to taste.
  • Whipped Cream (optional)

Instructions

  • Blend all ingredients together.
  • Top with whipped cream and a dash of nutmeg. I like the non-dairy Reddi-Wip
  • Enjoy.

Notes

I’ve also used this basic recipe to make a pumpkin spice smoothie. Just swap the coffee or tea for the milk of your choice and add a frozen banana or fresh banana and ice. Blend thoroughly. 
While it’s healthy as-is, I like to add an extra spoonful of pumpkin to up the vitamin content, as well as some chia or flax seeds. You can easily leave those out, though.
 
 

Have a happy Pumpkin Spice season!

Pumpkin Spice Latte

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Grocery Staples for Easy Last Minute Meals

Even the best meal planners have days where things don’t go according to plan. Fast food is convenient, but usually more expensive and less healthy than what you can make at home. If you have any dietary restrictions, eating out safely can be extra challenging. For those nights, I like to keep a few staples on hand that make it easy to make a last minute meal that’s healthy and frugal.

Here’s my list of grocery staples I like to keep on hand for last minute meals, along with ideas for how to use them. Depending on your tastes, you may not find everything I use helpful. Since we eat gluten and dairy free, my list doesn’t include common staples like bread or cheese.

Grocery Staples for Last Minute Meals

Proteins

  • Flash Frozen Boneless, Skinless Chicken – I always have one or two bags of frozen chicken. Because they are individually frozen, it’s easy to separate out just what I need. The pieces don’t have to be thawed before cooking, so it’s perfect for a quick meal. I alternate between breasts, thighs and tenderloins.
  • Eggs – Eggs cook in minutes for when time is short.
  • Ground Beef – It’s easier to cook ground beef if it’s thawed, but it’s not impossible to cook it from frozen. I like using my electric pressure cooker if I need to cook it from frozen. Place it on a trivet, add about half of a cup of water to the pot and cook under high pressure for about 20 minutes. When it’s done, drain the water, remove the trivet and cook with the saute function with seasonings to remove excess moisture and finish it if it’s still a little pink in the middle.
  • Canned Beans – Dried beans are cheaper and don’t take that long with a pressure cooker, but sometimes you need something fast. Canned beans are a great plant-based protein for quick meals or for stretching left over meat in stews and chili.
  • Lentils – Dry lentils don’t have to be soaked and cook in about 20 minutes. I love this Coconut Lentil Curry from A Couple Cooks for a fast meal.

Vegetables

  • Frozen mixed vegetables – Perfect on their own as a side, or add to soups, rice dishes, scrambled eggs, curries, etc.
  • Onion – Sauteed onion adds lots of flavor to just about any meal.
  • Potatoes – Potatoes are great as an ingredient, a side or bake them and add toppings for a meal on their own.
  • Frozen greens – I like freezing chopped kale to add to soups and curries because it’s hardy and freezes well. Spinach or other greens work, too.

Grains

  • Rice – Nice to have as a side, with curry or stir-fry or to make a quick jambalaya or similar dish.
  • Quinoa – Cooks quickly in the pressure cooker and high in protein. Easy Instant Pot Chicken and Vegetable Quinoa is a quick quinoa based meal that is easy to customize and a great way to use up leftover meats and vegetables. You can also make it with rice with adjustments to the cooking time.
  • Pasta (I buy Aldi’s gluten free or Skinner brand gf at Kroger. ) – Cooks quickly and can be topped with a variety of sauces, tossed with sauteed vegetables and drizzled with olive oil or added to soups.
  • Tortillas or Taco Shells – These are especially handy because my kids love tacos. Putting anything in a taco shell increases the chances that they’ll eat it. Corn tortillas are also a cheap gluten free bread substitute.

Sauces and Seasonings

  • Simmer Sauces – These are the closest thing I use to hamburger helper. All you need is the sauce, a protein, a vegetable and rice for delicious last minute meals. Find a variety you like and turn it into an all in one meal if you have an electric pressure cooker if you’re super busy. This is one of my favorite places to use the frozen chicken. I cook it all together and cut up the chicken into bite sized pieces before serving. While it’s cooking in the pressure cooker, I’m free to catch up on housework or whatever else needs done.
  • Curry Paste – I love the flavor of curry, and adding curry paste to a dish is a way to add a ton of flavor.
  • Bouillon – Bouillon is another way to add flavor with little effort, or use it to make broth in a pinch.
  • Canned Coconut Milk – I can usually work around this ingredient with whatever milk or broth I have on hand, but I prefer it for curry.
  • Tomato Sauce and/or paste – Add to soup, stew or chili, or make a marinara sauce for pasta.
  • Salsa – serve as a condiment or add to chicken, ground beef or beans during cooking for flavor.
  • Commonly Used Herbs and Spices – My staples are salt, black pepper, chili powder, cayenne, cumin, basil, oregano, garlic powder, and poultry seasoning. There’s plenty of others I keep around as well, but those are the ones that I use almost daily.

Last Minute Meal Ideas

I’ve provided a few specific recipes above. Really, though, as long as I have one or two things from each category handy, I can combine them to come up with delicious last minute meals. Here’s a few more of my go-to combinations:

  • Season and oven bake the chicken. Serve with vegetables and rice.
  • Saute onion using whatever oil or butter I have available until translucent, then add chicken and a little broth. Simmer until the chicken is cooked through. Cut into bite sized pieces and add a spoonful of curry paste, vegetables and a can of coconut milk. Heat until the vegetables are done, being careful not to boil. Serve over rice.
  • Saute onion in a skillet and toss in a handful of frozen greens. Once the greens are thawed, add whisked eggs and scramble.
  • Brown ground beef (or pressure cook) add onion and cook until the onion is translucent. Add tomato sauce, basil, oregano, garlic and a little salt. If you like your sauce thicker, add some tomato paste. To cut the acidity, add a spoonful of brown sugar. Serve over pasta. You can also make it with chicken, canned white beans, or skip it and just have the sauce and pasta.
  • Pressure cook ground beef and season with salt, garlic powder, chili, cumin and cayenne. Make Mexican rice ( I use this recipe). Serve with canned black beans or refried beans and salsa. You can make tacos with the meat if you have tortillas or taco shells, or just have the meat on the side or atop the rice. Shredded lettuce, shredded cheese and diced onion all make it even yummier, but if you’re limited to what’s on hand, it’s still yummy without.

What are some of your favorite last minute meals? I’d love for you to share them in the comments.

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Gluten Free Biscuits (Dairy Free, Too!)

Biscuits are one of the hardest things to make gluten free. Most of my gluten free biscuit attempts turn out flat, hard and dry. After much searching, I finally found a recipe that yielded something like the fluffy biscuits we’ve craved since eliminating gluten.

You can find the recipe at Mama Knows Gluten Free here. Audrey at Mama Knows Gluten Free suggests using Pilsbury gluten free flour. I haven’t found it nearby, so I used my preferred Bob’s Red Mill 1 to 1 flour. It does result in a wetter dough, so I use a little different technique for shaping the biscuits. She also gives some info on different gluten free flours and how to make ahead and freeze.

Recipe adjustments for gluten free biscuits

Single biscuit

Xanthan gum

In the original recipe, it says to only add xanthan gum if your flour doesn’t already have it. Bob’s Red Mill 1 to 1 flour does have xanthan gum. Lately, though, I’ve noticed that for fluffier types of breads, it doesn’t seem to be enough. I want light, fluffy biscuits, so I added the full amount of xanthan gum anyway.

Dairy free

The original recipe gives instructions on how to make it dairy free, so I didn’t have to make my own adjustments. I used unsweetened almond milk and vinegar in place of the buttermilk as suggested. For the butter, I used vegetable shortening. If you have a kitchen scale, one trick to making shortening easier to measure is to use weight instead of measuring and scraping out one tablespoon of shortening at a time. One tablespoon of shortening is equal to 0.42 ounces or 11.94 grams. Multiply that number by the number of tablespoons you need to get the weight amount.

Shaping the dough

In order to limit handling the dough and overworking it, I shaped my dough on the parchment paper. Since my dough was pretty wet, I generously dusted the paper and my hands with flour. Like the original directions state, I patted and folded rather than rolled out the dough.

Instead of cutting with a biscuit cutter, I just cut straight lines with a sharp knife to form square biscuits. That way, I wouldn’t have to reshape the dough to cut more biscuits. Less handling is better. I also trimmed a tiny amount from the edges so that all the edges were cut like they would be with a biscuit cutter. This allows the biscuits to rise evenly. If you do it this way, the trick is to cut with a straight up and down motion, not a sliding motion. Sliding the knife would seal the edges and prevent them from rising.

Gluten free biscuits in a big block
Double batch of gluten free biscuits before I separated them.

Baking

Rather than move the biscuits by hand to a greased pan, I slid the whole parchment paper with the biscuits onto a baking sheet. The parchment provides a nonstick surface. If you’ve cut through the dough completely, they will bake perfectly like that. I had a little healper this morning, so I can tell that we didn’t quite cut all the way through in some areas and the biscuits stayed a little doughier in those areas. To help with that, I separated them when they were almost done and baked them for a few minutes longer.

My biscuits did take a about 25 minutes to bake, so just a bit longer than the original. I’m not sure if that is because of how close together they were or just my oven. I usually set my oven a notch lower than the suggested temperature because it bakes hotter than it says. Sometimes I overcompensate, though.

All in all, these biscuits satisfy our biscuit cravings and are good enough to serve to my non-gluten free friends and family. Give it a try and let me know what you think.

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Gluten Free Angel Food Cake

Angel Food Cake

We were running low on flour but wanted something for dessert. Luckily we have lots of eggs, so I thought I’d give angel food cake a try because it uses lots of egg whites and very little flour. I’ve never made angel food cake before, gluten free or otherwise. I think it turned out pretty well for a first attempt.

Recipes that call for beaten egg whites used to be intimidating to me. Seeing how easily my Sunbeam stand mixer handles the task took the fear out of it. It doesn’t have a whisk, only beater and bread hook attachments, so I wasn’t sure if it would work. It is possible to whip egg whites by hand or with an electric hand mixer, but a stand mixer makes it so. much. easier.

Pretty egg whites

Since the egg whites provide most of the structure in an angel food cake, it makes it a good candidate to make gluten free. It was slightly denser than other angel food cakes I’ve eaten. I’m not sure if that’s due to using gluten free flour or if I over mixed it. Even so, it was still light and fluffy.

Angel food cake

I don’t have a proper angel food tube pan, so I improvised with a bundt pan. That made it a little harder to get out, but not impossible. I’m always nervous any time a recipe calls for an ungreased pan. It’s important for angel food, though, otherwise you risk it falling as it cools.

Angel Food Cake

To use the left over egg yolks, puddings are another dessert option. You could also try egg coffee or mix with whole eggs in scrambled eggs.

Gluten Free Angel Food Cake Recipe

Gluten Free Angel Food Cake

This Angel Food Cake recipe is adapted from my favorite vintage Better Homes and Gardens New Cookbook. This version uses gluten free 1 to 1 all purpose flour instead of regular wheat cake flour.
Prep Time20 mins
Cook Time35 mins
Course: Dessert
Keyword: cake, gluten free
Servings: 16 servings

Equipment

  • Angel Food Tube Pan or Bundt Pan
  • Electric Mixer

Ingredients

  • 0.88 cups 1 to 1 gluten free all purpose flour 0.88 cups is equal to 1 cup minus 2 tablespoons. I like Bob's Red Mill or Krusteaz brand 1 to 1 gluten free flour.
  • 1.5 cups sugar, divided in half
  • 12 egg whites
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1.5 tsp vanilla

Instructions

  • Sift flour with 3/4 cup of sugar. Set aside.
  • Beat egg whites, cream of tartar, salt and vanilla until stiff enough to form soft peaks. I lift the beaters and look at the little mounds that form. For soft peaks, they should stand up with just the tops of the peaks folding over, kind of like the top of a soft-serve ice cream cone.
  • Add the remaining 3/4 cup of sugar a little at a time while continuing to beat until stiff peaks form. For stiff peaks, the peaks should be standing up completely.
  • Sift about 1/4 cup of the flour mixture over the egg whites and gently fold in. Repeat about four more times until all the flour mixture is added, folding in each addition gently.
  • Bake in a ungreased 10 inch tube pan (I don't have a tube pan, so I used a bundt pan) and bake at 375 degrees for 35 to 40 minutes.
  • Invert cake in pan to cool completely before removing the cake. Some angel food tube pans have feet that allow them to rest inverted (cake side down) without setting it directly on a plate. This prevents steam from forming and making the cake soggy. If your pan doesn't have the feet, invert it on a bottle with the neck of the bottle fitting in the center hole. You can also use four soup or similar cans or cups spaced so that the rim of the pan rests on the cans/cups.
  • Once it has cooled completely, remove from the pan by gently running a thin spatula or knife around the edge of the pan and around the tube, being careful not to cut the cake. Invert over a plate and it should come out. If you used a bundt pan like I did, it may take a few tries and possibly gently pulling the cake away from the sides of the pan.

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Embroidery freebies

Knowing that so many are stuck at home right now needing distractions, I’ve decided to make all of my machine embroidery design files free until April 30. That’s the day my area’s shelter in place order expires. If it is extended, I’ll extend the embroidery design freebies, too. If you make something with one of my designs, I would love to see it.

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Instant Pot Electric Pressure Cooker Recipe Roundup

My electric pressure cooker is such a lifesaver when it comes to getting fast, healthy meals ready. It’s almost like having someone else do the cooking. With so many working from home with kids right now, those minutes saved in the kitchen are valuable. Here’s five of my favorite electric pressure cooker dinner recipes.

Honey Glazed Chicken for Electric Pressure Cookers like the Instant Pot
This honey glazed chicken is made in an electric pressure cooker with just minutes of prep. Sweet and juicy, it will satisfy even picky eaters.
Check out this recipe
honey glazed chicken and peppers
Mushroom Brown Rice for Instant Pots or other Electric Pressure Cookers
Rich, earthy mushrooms in nutty brown rice make this work as a side dish or, serve with a salad to make it a meatless main course. Makes 6-8 servings.
Check out this recipe
Mushroom Brown Rice
Electric Pressure Cooker (Instant Pot) Whole Chicken and Potatoes
This is my method for cooking a flavorful whole chicken and potatoes in an electric pressure cooker. After a little prep work, you can walk away and let the pressure cooker do it's job without having to check on it or worry about overcooking. I'm using an 8 quart electric pressure cooker. If yours is smaller, you may need to adjust the size of the chicken and other ingredients accordingly.
Check out this recipe
Instant pot whole chicken
Sausage Potato Soup
Dairy and gluten free sausage potato soup inspired by Olive Garden's zuppa toscana. I prefer making it in my electric pressure cooker but it could easily be done in a slow cooker or on the stove top.
Check out this recipe
Instant Pot Chicken and Vegetable Quinoa
Instant Pot Chicken and Vegetable Quinoa is a quick, last minute dish that is great hot or cold. Customize it by swapping out the protein or vegetables depending on what you have on hand.
Check out this recipe
Instant Pot Chicken and Vegetable Quinoa

Shop update: Freebies and a sale

Knowing that so many are stuck at home right now needing distractions, I’ve decided to make all of my machine embroidery design files free until April 30. That’s the day my area’s shelter in place order expires. If it is extended, I’ll extend the embroidery design freebies, too. If you make something with one of my designs, I would love to see it.

My full shop is still open, and will be as long as everyone in my household is healthy. I’m using extra care with handwashing and using hand sanitizer before coming into contact with products and packaging as well.

All of my handmade soaps are currently on sale for 20% off. You can find them here.

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Birthday in Quarantine and a Chocolate Cake Recipe

Today’s post is short and sweet because I’m celebrating my 40th birthday at home with my family. Birthday’s mean cake, so here is my favorite chocolate cake recipe to make from scratch. It’s dairy-free, egg-free and easy to make gluten-free as well. Enjoy!

Chocolate Cake

This is a simple chocolate cake recipe that is super easy. It is dairy-free, egg-free, and if you swap the wheat flour for a gluten-free flour blend, it's gluten-free, too! To make it gluten free, I like Bob's Red Mill 1 to 1 gluten free blend because it already contains xanthan gum. If you use a different gluten-free flour without xanthan gum, I would add about 1-1.5 teaspoons of xanthan gum.
To top, make a simple buttercream (with shortening and non-dairy milk to keep it non-dairy) or use your favorite store bought frosting. You could also sprinkle the warm cake with dairy-free chocolate chips, let them melt a little, then spread across the top for a rich, chocolaty treat.
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Keyword: 9 x 13, cake, chocolate, dairy free, easy, egg free, gluten free, one bowl, simple
Servings: 29 2×2 inch servings

Equipment

  • 9 x 13 rectangle pan

Ingredients

  • 3 Cups Flour see recipe summary for gluten-free adjustment
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups sugar
  • 6 tablespoons cocoa powder
  • 2 tablespoons vinegar white or apple cider vinegar
  • 1 cup vegetable oil any light flavored liquid vegetable oil is fine
  • 2 cups cold water
  • 2 teaspoons vanilla

Instructions

  • Preheat the oven to 375 degrees Fahrenheit
  • Grease the 9 x 13 inch pan, either with shortening, butter, or cooking spray
  • Combine the first five (dry) ingredients in a large mixing bowl and mix until evenly blended. Alternatively, sift them together into the bowl.
  • Add the remaining (wet) ingredients and mix until thoroughly blended. You can use a spoon or an electric mixer.
  • Pour the batter into the greased 9 x 13 inch pan.
  • Bake at 375 degrees Fahrenheit for 35 minutes or until a toothpick inserted near the middle comes out clean.

Notes

I frosted this cake with buttercream tinted blue, then used gel food coloring to paint the faces. I then piped buttercream for the eyes, facial features, outlines, writing and trim. I clearly am not a trained cake decorator, so I can’t really say which tips I used or any other details.

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Honey Glazed Chicken for Instant Pots or other Electric Pressure Cookers

If you need a quick and easy meal that is sure to please the whole family, this honey glazed chicken is it. All of the ingredients are things you probably keep on hand, so no hunting for some rare spices. It only takes about five minutes of prep time and fifteen minutes of cooking under high pressure. The end result is a sweet, glazed chicken that even most picky eaters will enjoy. Serve over rice with a side of veggies or a salad for a quick and easy meal.

For the photo, I sauteed onion and mini bell peppers separately and served them along with the honey glazed chicken over basmati rice.Some of my kiddos do not like a lot of spice, so instead of the red pepper flakes originally called for, I substituted a tiny bit of cayenne pepper. 

Gluten and Dairy-free adjustments for honey glazed chicken

If you need to keep it gluten-free, be sure to check your soy sauce. La Choy soy sauce is gluten free, but most others are not. Bragg’s Liquid Aminos are also gluten free and a good substitute. 

This recipe is already dairy free, so no substitutions are needed there. 

Honey Glazed Chicken for Electric Pressure Cookers like the Instant Pot

This honey glazed chicken is made in an electric pressure cooker with just minutes of prep. Sweet and juicy, it will satisfy even picky eaters.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Keyword: chicken, dairy free, egg free, Electric Pressure Cooker, gluten free, Instant Pot, rice
Servings: 5 people

Equipment

  • Electric pressure cooker, such as an Instant Pot

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs Can use any boneless, skinless chicken, but I prefer the juiciness of dark meat.
  • 1.5 cups onion, diced
  • 3 cloves garlic, minced
  • 0.5 cup soy sauce Make sure to use a gluten-free soy sauce, like La Choy if you need it to be gluten-free.
  • 0.25 cup ketchup
  • 1 cup honey
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/3 tbsp red pepper flakes I used a dash of cayenne pepper instead to reduce the heat for my kiddos.

Instructions

  • Place everything in the pressure cooker and cook on high pressure for 15 minutes.
  • Release the pressure. I usually allow it to do a natural release, but you can do a quick release with this recipe.
  • Remove the chicken and slice. In the meantime, turn on the Saute function and allow the sauce to cook to thicken, stirring frequently for about 2-3 minutes.
  • Add the sliced chicken back to the pot and stir to coat.
  • Serve over rice.

Notes

For the photo, I sauteed onion and mini bell peppers separately and served them along with the honey glazed chicken over basmati rice.
Some of my kiddos do not like a lot of spice, so instead of the red pepper flakes originally called for, I substituted a tiny bit of cayenne pepper. 

While I try to write recipes as clearly as possible, it’s easy to miss a step or make assumptions. If anything is confusing, please don’t hesitate to comment with your questions. If you make this recipe, please let me know what you think.

Soap Sale!

On an unrelated note, all of my handmade soaps are on sale for 20% off their normal price. The sale ends on March 29. Find all of my soaps here.

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Honey glazed chicken