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| Grab your long-sleeve pajamas and enjoy these recipes that will make you feel nice and cozy. |
It’s not every day of the year that we can indulge ourselves and enjoy autumn’s warm and delicious desserts as if the chilly weather would kill us if we didn’t give our bodies their deserved sweets ration. And each Autumn season people seem to get more and more obsessed with adding pumpkin to everything they eat before winter hits. Just like we do with coffee... except we do it all year long.
We’ve said it before: the secret to combining coffee with food is to do it mixing similar or complementary flavors and aromas. That’s the reason why pumpkin's sweet, yet spicy, taste has great potential if prepared with coffee. Would you dare to bring the best of both ingredients right into your palate?
As November arrives and Thanksgiving is just around the corner, this is your perfect chance to try these recipes and share them with your family and friends. Whatever’s left, you can always enjoy it the next day snuggling under your blankets, remembering the good ol’ times back at home, and your Grandma’s pumpkin pies.
So throw away those synthetic pumpkin's spice products and go back with nostalgia to autumn's golden scents by making these homemade recipes:
Pumpkin Chocolate-Chunk Espresso Muffins with Coffee Drizzle
It’s no secret that coffee and dark chocolate represent one of the best combinations that have ever blessed the Earth. So this time, add a little pumpkin into the mix, and you’ll have a perfect dessert for your Thanksgiving dinner! They’re easy to make and utterly charming. Here’s what you’ll need:
Muffins:
1 and ½ cup (180 g) all-purpose unbleached flour
1 and ½ teaspoons instant espresso coffee powder
1 teaspoon baking soda
¾ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon baking powder
6 tablespoons (90 g) unsalted butter, softened at room temperature
1 and ⅓ cup (267 g) granulated sugar
2 large eggs, room temperature
¾ teaspoon pure vanilla extract
1 cup (244 g) canned pumpkin puree (not pumpkin pie filling)
⅓ cup whole (or low-fat) milk
3 ounces bittersweet (or semisweet) chocolate, chopped *or semi-sweet chocolate chips
Coffee Glaze Drizzle:
¼ teaspoon instant espresso coffee powder
½ teaspoon hot water
¾ cup powdered sifted sugar
1 tablespoon whole milk
¼ teaspoon pure vanilla extract
Preparation:
Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin pan with liners or grease the pan lightly. Set aside.
In a medium bowl, whisk together the flour, espresso powder, salt, baking soda, baking powder, and cinnamon.
Place the softened butter in a stand mixer, fitted with paddle attachment. Beat the butter at low speed for about 30 seconds.
Turn the mixer to medium speed and slowly add the granulated sugar, creaming the butter and sugar until it has a light color (about 3-4 minutes). Add one egg at a time, and mix until each egg is incorporated fully. Scrape the bowl to ensure that all of the ingredients are incorporated evenly.
Add the pumpkin puree and vanilla, and mix at low speed until just blended (mixture will look slightly broken). Add the flour mixture in 3 parts, alternating with 2 additions of milk. Beat at low speed until just combined. Scrape the bottom of the mixing bowl to ensure that all of the ingredients are incorporated. Stir in the chopped bittersweet chocolate.
Using a spoon or large scoop, divide the batter evenly among the muffin pan. Bake at 350 degrees (on center rack) for 23-26 minutes, or until the muffins are springy to touch and a toothpick inserted in the center comes out clean. Place muffin tin on a cooling rack, and allow muffins to cool in the pan for 5-7 minutes. Remove the muffins from pan, place them on a cooling rack, and allow them to cool completely before glazing.
Prepare Coffee Glaze:
In a medium bowl, combine the espresso powder and hot water and whisk until the powder is fully dissolved. Add the sifted powdered sugar, milk, and vanilla extract and whisk until the glaze is relatively thick (and will set easily), yet drizzles freely. If the glaze is too thin, add a little more powdered sugar. If the glaze is too thick, add a bit more milk.
Place the cooled muffins on a rack over a large sheet of wax paper. Using a small whisk or spoon, drizzle the glaze back and forth over muffins' tops (you’ll want to do this about a foot above them, to make sure it falls evenly). Allow the glaze to set for 10-15 minutes, or serve immediately.
Pumpkin Spice Latte
You’ve probably already had a ton of these in your nearest Starbucks, but did you know you can make them fairly easily at home? And this time you can actually add pumpkin! We couldn’t leave this classic behind, so get these ingredients and start to work:
If you don’t want to buy a pre-made pumpkin spice, you can make your own mixing these spices:
After you prepare or have this, continue with the recipe. You’ll need:
2 tablespoons pumpkin purée
½ teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons granulated sugar
2 tablespoons vanilla extract
2 cups whole milk
1 to 2 shots espresso (about ¼ cup), or ⅓ to ½ cup strong coffee
¼ cup heavy cream, whipped into firm peaks
Preparation:
Heat the pumpkin and spices: heat the pumpkin, pumpkin pie spice, and a generous helping of black pepper in a small saucepan over medium heat, constantly stirring, until it's hot and smells cooked (about 2 minutes).
Stir in the sugar: add the sugar and stir until the mixture looks like a bubbly, thick syrup.
Warm the milk: whisk in the milk and vanilla and warm gently, observing carefully to make sure it doesn't boil over.
Blend the milk: carefully process the mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until it's frothy and blended.
Mix the drinks: make the espresso or coffee and divide it between 2 mugs. Add the frothed milk and pumpkin mixture. Top with the whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Easy Pumpkin Coffee Cake
If you want to add a piece of sweetness to your weekend, then this quickly-made cake is here to save the day. Check out which ingredients you’ll need:
Topping:
Preparation:
Preheat oven to 350°F.
In a large bowl or bowl of a stand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and pumpkin pie spice.
Blend at low speed for 1 minute if using a stand mixer or until completely moistened if mixing by hand.
Beat 2 minutes at medium speed if using a stand mixer, or whisk for 2 minutes until batter is smooth and slightly lighter in color than when you began.
Fold in the nuts.
Spread batter into a greased and floured 13x9x2-inch pan.
In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender until the mixture is crumbly.
Sprinkle crumbs evenly over batter.
Bake at 350°F for 40-45 minutes, until center springs back when touched lightly.
Mini Pumpkin Churros with Chocolate-Coffee Dipping Sauce
These churros might sound like the trickiest ones of this list, but they’re actually very simple to make. You will only need 35 minutes to finish them. Enjoy this tantalizing and delicious mixture of cinnamon, vanilla, coffee, and chocolate! This is what you’ll need:
Chocolate-Coffee Dipping Sauce:
1 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped
2 tablespoons coffee liqueur
1/4 teaspoon pure vanilla extract
Churros:
2 cups all-purpose flour
2 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger, plus more for finishing
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon fine sea salt
¾ cup pure pumpkin puree
10 tablespoons unsalted butter, cut into pieces
½ teaspoon vanilla extract
4 large eggs, at room temperature
Vegetable or canola oil, for frying
¾ cup pure cane granulated sugar, for rolling
Preparation:
For the dipping sauce:
Bring the cream to a simmer in a small saucepan.
Put the chocolate in a medium bowl.
Add the hot cream to the bowl with the chocolate and let sit for 1 minute. Gently whisk until smooth.
Stir in the coffee liqueur and vanilla extract. Keep it warm.
For the churros:
Whisk together the flour, 1 teaspoon cinnamon, the cloves, 1/4 teaspoon ground ginger, the nutmeg, and salt in a large bowl.
Bring 1 1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan, whisking constantly.
Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined (it will be thick).
Continue mixing and add in your eggs, one at a time, until well combined. The dough should be thick and smooth.
Place the dough into a pastry bag with a large star tip.
Heat 2 inches of canola oil in a high-sided saute pan until it reaches 350 degrees F on a candy or fry thermometer.
Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a scissor.
Fry until golden and crispy, 4 to 5 minutes. Stir together the sugar and remaining 1 1/2 teaspoons ground cinnamon in a medium shallow bowl.
Transfer the churros to a paper-towel-lined baking sheet or plate to drain the oil and immediately toss in the cinnamon-sugar mixture. Dip in the chocolate-coffee dipping sauce to serve.
Squeeze the sweetness out of festivities by preparing these desserts and let everyone you love know how thankful you are for having them in your life! In That Coffee Roasters, the only good meal we know is the one that includes family, friends, and coffee! Let us know which recipe you prepared and how it went in the comments! Stay updated with more of our content!
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