Oh autumn - a season of cinnamon, spice, and everything nice, and let’s not forget about fall fashion. Cozy knits and swanky boots? Yes please.
Between all of the foliage featured on your Instagram feed, apple picking trips, and Tom Brady, apparently sporting Uggs, there is one distinguishing feature that exemplifies everything fall. Can you guess what it is?
Yup - the pumpkin spice latte (often abbreviated to PSL). What is it about that pumpkin spice that instantly sweeps you into the season of sweaters and apple cider doughnuts?
This year marks the PSL’s 13th year of existence, and it’s certainly made a name for itself (or at least a well-known acronym).
I know what you’re thinking - not another PSL post. It’s so basic!!!!
But, there’s a reason PSL’s are so popular. They’re GOOD, and it’s undeniable. Over 200 million cups have been sold, generating around $100 million in revenue for Starbucks alone.
Unfortunately, the Pumpkin Spice Latte isn’t the healthiest drink on the market. Starbucks’ grande PSL contains 380 calories, 14 grams of fat, and 50 grams of sugar. We know it’s good, but yikes!
Want a healthier option?
We wanted to know more about this scrumptious beverage and started by breaking down the components of the magical “pumpkin spice.”
Pumpkin pie spice usually consists of cinnamon, ginger, allspice, cloves, mace, and nutmeg.
Image courtesy of thekitchn.com
In reality, without all the sugar and condensed milk, this mix of spices is good for you! Cinnamon and ginger both have undisputed health benefits, including detoxing effects and reducing inflammation.
You can buy pumpkin pie spice in stores, but it’s easy to make your own!
While we don’t have a PSL CoffeeBar swap-out (yet!), we found an easy pumpkin spice latte recipe that takes out most of those pesky added sugars.
Image and recipe courtesy of TheColorfulKitchen.com
- 1 cup freshly brewed coffee
- 2 tbs pumpkin puree
- 2 tbs non-dairy milk (I used coconut)
- ½ tsp vanilla extract
- ¼ tsp pumpkin pie spice
- 2-3 tsp maple syrup
- optional toppings- vegan whipped cream, ground cinnamon
There are so many fun, pumpkin spiced recipes you can get creative with this fall, aside from whipped cream topped drinks.
Here are a few recipes we think you’ll enjoy!
Whole Grain Pumpkin Spice Butternut Squash Muffins
Recipe and image courtesy of thisrunnersrecipe.com
- 1/2 cup rolled oats
- 1/2 cup milk of choice + 2 tablespoons, divided
- 2 cups whole wheat flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups butternut squash puree
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 1/3 cup brown sugar
- 2 tablespoons maple syrup
Vegan Pumpkin Spice Pancakes
Image and recipe courtesy of minimalistbaker.com
- 3/4-1 cup* unsweetened vanilla almond milk + 1 Tbsp lemon juice or white vinegar
- 1/3 cup packed pumpkin puree
- 1 Tbsp vegan butter (such as Earth Balance), melted (or sub grape seed or coconut oil)
- ½ tsp pure vanilla extract
- 3 Tbsp brown sugar
- 1 Tbsp maple syrup or agave (or sub honey if not vegan)
- 1 tsp baking powder
- ½ tsp baking soda
- pinch salt
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 cup whole wheat pastry flour (sub up to half with oat flour if desired)
Coconut Sweet Potato Bisque
Image and recipe courtesy of feastie.com
- 2 large sweet potatoes, peeled and sliced (or 1 15-ounce can pumpkin puree)
- 4 cups (plus 1 ½ tablespoons) water
- 2 (14-ounce) cans unsweetened coconut milk, divided
- 2 tablespoons brown sugar
- 1 tablespoon pure maple syrup
- ¼ teaspoon pumpkin pie spice
- 1 ½ tablespoons cornstarch
- Kosher salt and pepper, to taste
- ⅛ teaspoon cayenne pepper (optional)
Happy fall - enjoy your pumpkin spice while you can!