Pumpkin Spice Coffee Cake

I only made two pumpkin recipes this fall. One was my mom’s pumpkin pie recipe for Thanksgiving (which I then enjoyed for the rest of the week because I did a solo, socially distant Thanksgiving thanks to the virus.) The other was this pumpkin coffee cake. And while nothing can beat mom’s pumpkin pie, I was preeetty pleased with how this coffee cake came out. Look, when you’re faced with a canned pumpkin shortage and you have to decide the two recipes you’re going to make for the year, the stakes are high! But if I had to do it over again, I totally would.

Pumpkin Coffee Cake

Ingredients:

FOR THE CRUMBLE:
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons
unsalted butter, melted

FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon pumpkin pie spice
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
4 ounces sour cream, at room temperature
2 large eggs, beaten

FOR THE GLAZE:
1/2 cup powdered sugar
2 tablespoons water

Directions:

Preheat your oven to 350 F. Grease a baking pan, then set aside.

Make the crumble first by combining all ingredients in a bowl with a mixer. Then set this bowl aside.

Make the cake next. In a large bowl, sift together the flour, powder, soda, salt, pumpkin pie spice, and sugars. In another bowl, combine the pumpkin, oil, sour cream, and eggs. Pour the wet ingredients into the dry ingredients and mix gently until combined.

Pour the cake batter into the greased pan. Top with the crumble, then bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Pull the pan from the oven and allow the cake to cool for 15 minutes/

While the cake cools, make the icing by combining the powdered sugar with water in a clean bowl. Use a spoon to drizzle the icing over the cake.

Serve with coffee or, my preference, espresso!

Woohoo! Now it’s officially time to move on to Christmas content. YAY!

Paleo Pumpkin Chia Pudding

As much as I really want to buy bags upon bags of mini crunch bars and peanut butter m&ms for Halloween, I’ve been trying to be healthier about my sugar intake. I go through waves of how adamant I am about minding my sugar, months where it’s super under control and months (like recently) where I just know it’s definitely creeping in.

Part of me is all “ugh sugar, let me live” but then the other part is like “it would be nice to fit into my pants again”. 

Hence, these paleo pumpkin pie chia pudding cups. The sweetener is just a couple of dates and the whipped cream is made from coconut milk, so it’s a dairy free and no-sugar-added kinda treat! It’s a perfect seasonal “dessert” for when you’re trying to avoid the repercussions of dessert. Ya feel me?

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Paleo Pumpkin Pie Chia Pudding Cups

ingredients:

1 cup almond milk

1/2 cup canned pumpkin puree

4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained

1 tsp vanilla extract

2 tsp pumpkin pie spice

Pinch of sea salt

1/4 cup chia seeds

1 can of coconut milk, unopened and refrigerated overnight.

directions:

In a blender, combine the almond milk, pumpkin puree, dates, vanilla, pumpkin pie spice, and salt. Blend these ingredients until smooth. Add the chia seeds and pulse in the blender just once so that the chia seeds are evenly incorporated. Pour this mixture into whatever cups you want to serve your pudding in, then place pudding in the fridge for at least an hour to thicken.

Meanwhile, place a metal mixing bowl and whipping attachment in freezer for 10 minutes. Pull the coconut milk from the fridge, but be careful not to jostle/shake it! Open the can, carefully, with a can opener. All of the liquid should have moved to the bottom of the can and all of the solids to the top. Scoop the solids into the metal mixing bowl, careful not to get ANY of the watery liquid part. Whip on high for 5 minutes, until you achieve the consistency of whipped cream. You can place the whole bowl, cream and all, back in the fridge until your pudding is ready.

Once the pudding has thickened and set, remove from the fridge, dollop with coconut whipped cream, and then sprinkle some pumpkin pie spice on top. So yummy!

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I have a half day of work tomorrow and Thursday off entirely. Thank goodness, because I feel like I need a weekend from this past weekend! My sister was in town and we did so much. We went to the state fair, watched Hocus Pocus, scooted around Raleigh, explored some new spots, made apple cider donuts, and had a lot of awesome quality time together. I’m pooped, though! I could use a day of reading in bed, or maybe an afternoon of walking in a nearby park while doing some leaf peeping! I also need to start working on my Halloween costume. Can’t believe how fast this month has zoomed by! Hope you all are making it extra special.

Pumpkin Spice Latte At Home

Isn’t it wild to think about the fact that 10 years ago, the PSL wasn’t that big of a deal?! Nowadays, the sweet drink goes hand in hand with autumn. My hankering for pumpkin spiced lattes isn’t as prominent this year as it has been in years past, but it would be pretty much sacrilegious to not enjoy at least a few. I made my at-home PSL syrup (see hereand used my nespresso machine to brew some espresso and froth almond milk. Then I topped the whole thing with a sprinkle of pumpkin pie spice from Trader Joes, and that’s it! So easy, so festive.

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Really relying on this stuff to get me through my Monday, anybody else with me? My 6 a.m alarm felt extra evil today after such a nice weekend. We can do this, friends!