Pumpkin Spice Latte Coffee Cake Recipes

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PUMPKIN SPICE LATTE COFFEE CAKE



Pumpkin Spice Latte Coffee Cake image

A moist coffee cake loaded with pumpkin spice flavor and a touch of espresso in each bite.

Provided by Krista

Categories     Dessert

Time 1h

Number Of Ingredients 14

2 1/2 cups white whole wheat flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup canola oil
1 teaspoon pumpkin pie seasoning
1 teaspoon salt
3/4 cup pumpkin puree
3/4 cup milk
1/4 cup brewed espresso or strong coffee
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1 cup finely chopped pecans
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350º.
  • In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
  • Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
  • Next add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
  • In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
  • Mix at slow speed until there are no more lumps.
  • Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter.
  • Next, evenly spread pecan topping over batter.
  • Place in oven 55-60 minutes. {or until a toothpick come out clean} if using a springform pan or 35-40 if using a 13×9″ pan.

Nutrition Facts : ServingSize 1 slice, Calories 303 calories, Sugar 24 g, Sodium 400 mg, Fat 16 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 13 mg

PUMPKIN SPICE LATTE CAKE FROM SCRATCH



Pumpkin Spice Latte Cake from Scratch image

This delicious Pumpkin Spice Latte Cake recipe has the perfect blend of pumpkin, spices, and espresso! It's always a favorite recipe for fall!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 25

1 1/2 sticks (170g) unsalted butter, slightly softened
1 cup (200g) white sugar
1 cup (217g) light brown sugar
4 large eggs - room temperature ( can be brought to room temperature in a bowl of very warm water)
3 cups (342g) cake flour -** if you do not have cake flour, see substitution below
1 Tablespoon (5g) pumpkin pie spice -** if you do not have, see substitution below
1/2 teaspoon (3g) salt
1 Tablespoon (14g) baking powder
1 teaspoon (5g) baking soda
1/2 cup (121g) milk
1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
1/4 cup (54g) vegetable oil (I used canola oil)
1 teaspoon (6g) vanilla extract
2 Tablespoons (8g) instant espresso granules (or instant coffee) dissolved in 1 Tablespoon (13g) water
1/4 cup ( 50g) sugar
1/4 cup (114g) water
1 Tablespoon (4g) espresso granules or instant coffee granules
2 Sticks (226g) unsalted butter, slightly softened
2 (8oz) (226g) packages cream cheese (full fat), soften only slightly - Do not use reduced fat or the spreadable cream cheese. It will be too soft.
1 Tablespoon (6g) espresso granules dissolved in 2 teaspoons (8g) vanilla extract
1 teaspoon (2g) cinnamon
6 to 6 1/2 cups (690g to 747g) more if needed, powdered sugar
1 cup (240 g) Heavy Cream
1/4 cup (29 g) Confectioners sugar
1 teaspoon (4 grams) Vanilla

Steps:

  • For the Pumpkin Spice Cake LayersPreheat the oven to 350 degrees Grease and flour three 8 x 2 inch pans In a medium size bowl, add the flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk at least 30 seconds to blend. Set aside. In another bowl, add the milk, pumpkin, vegetable oil, vanilla and espresso dissolved in water. Set aside. In the bowl of your mixer, beat the softened butter until smooth. Add the white and brown sugar and mix on medium speed 5 minutes. Add the eggs one at a time, mixing until the yellow of the yolk disappears. Add the flour mixture and the milk mixture alternately. Begin and end with the dry ingredients (3 additions of dry and 2 of wet) Mix until just combined, do not mix above medium speed or over mix. Pour into prepared pans, smoothing tops with the back of a spoon. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool 10 minutes, then turn out. For the Coffee SyrupIn a small saucepan, add the sugar and water and bring to a boil. Once it begins to boil, remove from the heat and stir in the espresso/coffee granules. Allow to cool. You can refrigerate this until you are ready to use. Do not spread on the tops of the cakes until you are ready to decorate. Using a pastry brush, spread lightly on the top of the cake layers. Do not make them too wet. You will have some coffee syrup left over. For the Cinnamon Espresso Cream Cheese FrostingCut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened. Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more. Add the cinnamon Add the espresso that has been mixed with the vanilla Gradually add the powdered sugar beating on low to medium speed until blended. Do not over mix or it will become too soft. If it does become too soft, just refrigerate for a few minutes, then continue. This frosting will pipe best if used while somewhat chilled. You can make this in advance, refrigerate and when ready to use, let soften to spreading consistency (do not microwave) and stir or remix with mixer. Will fill and frost a 3 layer 8 or 9 inch cake For the Whipped Cream ToppingChill the mixing bowl and beaters or whisk attachment in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed. The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form....peaks that slightly bend over. Watch closely as this happens quickly. Do not over beat or it will turn into butter. Assembling the CakeTo assemble the cake, place the first cake layer onto the pedestal or cake base. Using a pastry brush, apply a light coating of the espresso syrup. Follow with a layer of Espresso Cream Cheese Frosting. Repeat this process for the other cake layers. Frost cake with Cinnamon Espresso Cream Cheese Frosting, and using a piping bag with a very large round tip (or with the tip of the piping bag snipped away), pipe cloud-like puffs of whipped cream over the top of the cake. Follow with a light dusting of cinnamon.

PUMPKIN SPICE LATTE COFFEE CAKE



Pumpkin Spice Latte Coffee Cake image

Try the beloved fall latte in cake form! The flavor of coffee and pumpkin spice is in every layer--from the crisp streusel topping, to the pumpkin cake itself, and then the surprise little bit of filling in the center. I highly recommend making this cake the day before you need it---the flavors get a chance to meld and are so incredible the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 21

1 cup all-purpose flour
1 cup firmly packed dark brown sugar
2 tablespoons instant espresso powder
1 tablespoon unsweetened cocoa powder
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 pinch salt
½ cup unsalted butter, cut into cubes
2 ¼ cups all-purpose flour
1 tablespoon instant espresso powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ¼ cups white sugar
3 large eggs, at room temperature
1 cup pumpkin puree
1 tablespoon vanilla extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup heavy cream, at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Prepare streusel topping by combining flour, dark brown sugar, espresso powder, cocoa powder, pumpkin pie spice, vanilla extract, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.
  • Prepare the cake batter by whisking flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt together until thoroughly combined. Set aside.
  • Cream butter and white sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla. Stir in 1/3 of the dry ingredients, mixing until just combined. Mix in 1/2 of the cooled coffee and 1/2 of the heavy cream, stirring until just combined. Continue alternating dry ingredients with the coffee and heavy cream, beginning and ending with dry ingredients, mixing until just combined.
  • Pour 1/2 of the cake batter into the prepared pan and spread into an even layer. Measure out 1 cup of the streusel mixture and sprinkle evenly over the batter. Carefully pour the remaining batter over the filling, and gently spread to completely cover. Sprinkle the remaining streusel mixture evenly over the top of the cake.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Allow cake to cool completely before serving.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 67.8 g, Cholesterol 100.8 mg, Fat 20.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 12.5 g, Sodium 334.6 mg, Sugar 39.7 g

PUMPKIN SPICE LATTE MUG CAKES



Pumpkin Spice Latte Mug Cakes image

Mmmm, pumpkin! Transform this fall coffee-house favorite into a cake that can be baked right in your microwave in just two minutes.

Provided by Annalise Sandberg

Categories     Dessert

Time 7m

Yield 2

Number Of Ingredients 10

2 tablespoons butter, melted and cooled
1 egg
3 tablespoons brewed espresso coffee or very strong coffee, room temperature
1 tablespoon canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/3 cup Original Bisquick™ mix
1/2 teaspoon pumpkin pie spice
Pinch of salt
Whipped cream, for serving
Ground cinnamon, for serving

Steps:

  • In small bowl, beat melted butter, egg, espresso and pumpkin with whisk. Add the sugar, Bisquick mix, pumpkin pie spice and salt. Mix until incorporated; batter may be lumpy.
  • Divide batter between 2 microwavable mugs. Microwave uncovered on High 2 minutes. Cool a few minutes before serving.
  • Top with whipped cream and a sprinkle of cinnamon.

Nutrition Facts : Calories 330, Carbohydrate 38 g, Cholesterol 125 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 26 g, TransFat 0 g

PUMPKIN-SPICE-LATTE CAKE



Pumpkin-Spice-Latte Cake image

This Pumpkin-Spice-Latte Cake is espresso and spice scented with a dense, moist texture of a gingerbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 13

1 stick unsalted butter, melted, plus more for pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
4 teaspoons instant espresso powder, plus more for dusting
1 1/2 teaspoons Pumpkin-Pie Spice
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup pure pumpkin puree
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2/3 cup whole milk, room temperature
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
  • Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
  • Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

PUMPKIN SPICE COFFEE CAKE



Pumpkin Spice Coffee Cake image

This is the best coffee cake I've ever had. The pumpkin spice gives it the perfect flavor, especially in the fall and winter seasons. Goes perfect with your morning cup of coffee. Top with icing or powdered sugar.

Provided by MrsRocha1

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

cooking spray
1 tablespoon cinnamon sugar, or as needed
1 ½ cups white sugar
¾ cup butter, at room temperature
3 eggs
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
½ cup brown sugar
2 tablespoons ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
  • Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
  • Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
  • Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
  • Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
  • Remove from the oven and let cool for 10 minutes before transferring to a plate.

Nutrition Facts : Calories 394 calories, Carbohydrate 57.1 g, Cholesterol 79.9 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 256.2 mg, Sugar 34.2 g

PUMPKIN SPICE LATTE CAKE



Pumpkin Spice Latte Cake image

This festive fall cake is full of delicious pumpkin spice flavor. It's moist and delicious, yet sturdy enough to build up the layers extra high!

Provided by Milkmoon Kitchen

Categories     Dessert

Time 6h40m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 25

5 cups cake flour, sifted
1/2 cup whole powdered milk (optional)
2 1/2 teaspoons baking soda
2 teaspoons baking powder
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 teaspoons fine salt
1 1/2 cups unsalted butter
6 large eggs, at room temperature
1 1/3 cups white sugar
1 1/3 cups light brown sugar, packed
2 1/2 cups canned pumpkin
1/2 cup cold brew coffee or 1/2 cup water
1 tablespoon vanilla
4 -5 teaspoons orange gel food coloring
1/4 cup cocoa powder, sifted
2 Cold Brew Coffee Buttercream for frosting
1 Milkmoon Meringue Buttercream for vanilla frosting
1/4 cup white chocolate or 1/4 cup white candy wafers
1/4 cup heavy cream
green fondant
white edible paint to decorate cake

Steps:

  • -Bake Your Cakes-.
  • Preheat your oven to 350. Prep two 5" round 3" deep, two 6" round 3" deep, and two 7" round 3" deep pans by greasing the bottoms and laying down a baking paper circle at the bottom of each.
  • Combine your dry ingredients (excluding the cocoa powder) in a medium mixing bowl and set aside. You can replace the spices listed with an equal amount of commercial pumpkin spice, or your own signature mix if you're fancy like that.
  • In a small bowl, combine the pumpkin, vanilla, and cold brew, whisking to combine. Set aside.
  • Place your room temp butter, eggs, and both kinds of sugar in the bowl of your stand mixer. Using the paddle attachment, cream on medium until lightened in color, fluffy, and totally smooth, about 3-5 minutes. If it looks like the mixture has broken (the fat and liquid ingredients are separated), keep creaming until it all comes together. Scrape your bowl with a spatula to make sure nothing's sticking to the sides.
  • Add your pumpkin mixture and continue to beat until combined.
  • Shifting the mixer to low speed, incorporate your dry mixture in two additions making sure to beat just until combined after each. Scrape your bowl and mix for just another few seconds to make sure the batter is homogeneous.
  • -Create Your Marble Batter-.
  • Take 4 cups of batter and set in a medium bowl. Mix in the 3 teaspoons orange gel coloring (I used CK Orange) until the batter is a solid color. Pour enough of this batter into each of your two 3" deep, 5" round pans that it reaches halfway up the side.
  • Next take 3 more cups of batter and combine with the 1/4 cup cocoa powder, mixing until totally incorporated.
  • Place alternating scoops of brown, tan, and remaining orange batter into your remaining four larger cake pans, doing your best to make sure the batter comes up to about halfway up the side of the pan in all four. It's okay if they aren't all exactly even.
  • Bake your cakes for 35-45 minutes, and remove from the oven when a cake tester or toothpick inserted into the center comes out clean. Allow to come to room temperature on a cooling rack, then cover with foil and put the cakes in the fridge for about an hour, until cold. To de-pan, remove from the fridge and slide a paring or butter knife around the outside to free the cake. Invert and gently shake out your cake.
  • -Make Your Buttercream-.
  • Follow the recipes for two batches of Cold Brew Coffee Buttercream and one batch of Milkmoon Meringue Buttercream.
  • -Prep Your Base-.
  • Level the tops of your 6" and 7" cakes, and torte (split) each cake into two for a total of eight layers. Keep the smaller 5" cakes aside.
  • Stack your cake layers on an 8" or 9" round cardboard cake circle or board (it's best if the board or circle is completely flat, so a plate may not work great) starting with the 7"s then adding the 6"s, filling the layers with Cold Brew Coffee Buttercream. Refrigerate for at least 1 hour, or until the cake firms up completely.
  • Trim the caramelization from the sides of your cake, doing your best to emphasize the slight angle from the 6" round top to the 7" round base. You're basically making an upside down cup shape.
  • -Frost the Cake-.
  • Add a very thin crumb coat of coffee buttercream to the top of the cake, then press a 6" round acrylic circle or waxed cardboard round onto the top. Cutting the tip off of a disposable piping bag to leave a 1/2 inch circle at the end, pipe your remaining coffee buttercream onto the sides of the cake, leaving space at the top and the bottom for the "whipped cream" you'll be adding shortly. Keep the edges of your coffee buttercream wavy and organic, which will look more realistic!
  • Use a straight edge to smooth the coffee buttercream-I use a tall plastic quilting ruler! Use that acrylic or cardboard round at the top to guide your straight edge, creating a perfectly smooth finish. Refrigerate until firm.
  • Pipe plain white buttercream at the top and bottom of the cake's sides, leaving little gaps here and there between the white buttercream and coffee buttercream in the top area of the cake. Make another pass with your straight edge, getting your "whip" nice and smooth, and flush with the coffee buttercream. Refrigerate until firm.
  • Mix a few squirts or orange gel into about 1/2 cup white buttercream to create a bright pumpkin-y color. Remove your firmed cake from the fridge and push this orange buttercream into the spaces you left up at the top between the white and the coffee buttercream using a small icing spatula. Refrigerate until firm, then use the icing spatula to scrape down any messy buttercream to reveal clean lines underneath.
  • -Flip the Cake-.
  • You heard me. You're going to place your nice cake board or cake plate so it's ready on the counter, pick up your cake, place a hand on either side, and flip it so that the 7" end is at the top and the 6" end is at the bottom. Your cake needs to be super thoroughly chilled before you do this step, so definitely make sure it has spent a cumulative 2-3 hours in the fridge! Center the cup-shaped cake on your board (When you're cutting the cake just remember that you have a second board at the very bottom of the cake. You can also remove that board on the 6" side if you want the cake to go straight onto the final fancy board, but it's a somewhat riskier move when you're flipping the cake).
  • Carefully pinch the 8 or 9" round you were using as the base of the cake before you flipped it and gently pull it up, moving around the cake as you pop it up off of the buttercream on the sides. Remove it entirely to reveal your bare cake top.
  • -Create the Pumpkin Surprise Topping-.
  • Using a sharp paring knife, carve down the two 5" orange cakes into domes, one with a knob on the top for the pumpkin's "stem." Using a dab or two of the orange buttercream from earlier, join your cake domes on the flat sides to create a delicious mini-pumpkin!
  • Smooth a small amount of white buttercream to the top of the flipped cake, and center your mini-pumpkin on the top. Using another disposable piping bag with a 1/2" hole at the tip, pipe white buttercream over the pumpkin and then smooth with a small icing spatula to create a nice mound that entirely obscures the pumpkin within.
  • Use the largest closed-star or regular star piping tip you can find to pipe a swirl of white buttercream over the pumpkin surprise to create the "whipped cream" topping. You can use a Wilton 2D, although I found a set of even bigger jumbo piping tips online (Jusbe brand) and used their closed star tip to create my cake. Refrigerate for at least 20 minutes to firm up the outside of the buttercream.
  • In the meantime make a small amount of drizzle by placing your white chocolate or candy wafers and heavy cream in a microwaveable bowl and microwave for 15 seconds at a time, stirring frequently, until the chocolate has dissolved. Mix in a squirt of orange gel coloring to achieve a bright pumpkin color, or you can stir in a little leftover orange buttercream if you have any.
  • Place the ganache in a squeeze bottle if you have one, or just use a spoon to drizzle it all over the "whipped cream" buttercream swirl.
  • -Finishing Touches-.
  • This is a bonus step that is optional, but really does tie everything together! Cut out a three-inch circle of green fondant and apply it to the side of the cake. Using a paintbrush dipped in white edible paint (I use Edible Art paint by Sweet Sticks), you can either freehand a pumpkin shape (or your initials, or anything else you want to add!) or you can create a stencil like I did. I used an x-acto knife to cut out my pumpkin design from plain paper, and then stuck it onto the fondant round, painted over it, and peeled it away to leave a fun pumpkin design.
  • I finished my latte look by cutting a super cute paper straw in half and inserting both pieces into the swirl.
  • -Cutting the Cake-.
  • While the outside of this cake is awesome, the best part is what's going on inside! When you cut your slices of cake, you will slowly reveal the pumpkin shape hidden under the swirl on top! Make sure you take a pause once you're halfway through cutting up the cake so everyone can admire the detail you put into the super fun design!
  • Enjoy!

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PUMPKIN SPICE LATTE CAKE - SMELLS LIKE HOME
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From thelifejolie.com


PUMPKIN SPICE LATTE COFFEE CAKE - CATZ IN THE KITCHEN
In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside. In a large bowl beat butter with an electric mixture on medium speed for 30 seconds; gradually add in the 1 1/2 cups sugar, beating until fluffy. Add the remaining 3 eggs, one at a time, beating well after each addition.
From catzinthekitchen.com


PUMPKIN COFFEE CAKE RECIPE - PERFECT BREW
2022-03-04 3. In a second bowl, combine the eggs, pumpkin purée, canola oil and water. Slowly fold in the dry ingredients and mix until you get a smooth batter. 4. Pour the batter into the loaf pan. Bake for 1 hour or until cooked through. 5. …
From perfectbrew.com


PUMPKIN SPICE LATTE COFFEE CAKE - NUTMEG NANNY
2020-11-11 In a medium-sized mixing bowl whisk together flour, baking powder, pumpkin pie spice, baking soda, and kosher salt, set aside. In the bowl of an electric mixer add butter and beat until fluffy. Add in dark brown sugar and mix until blended. Add …
From nutmegnanny.com


PUMPKIN SPICE LATTE RECIPE - RECIPES.NET
2022-03-23 Skip the line at the coffee shop and make your own pumpkin spice latte recipe made with pumpkin puree, coffee, and pumpkin pie spice mixed all together. Recipes.net Browse Recipes
From recipes.net


PUMPKIN SPICE LATTE RECIPE | STARBUCKS® COFFEE AT HOME
STEP 01 Combine sugar and water in saucepan and bring to a simmer. STEP 02 Once sugar is dissolved, add cinnamon sticks, ground cloves, ginger, nutmeg and pumpkin purée, and let simmer for 20 minutes. STEP 03 Remove from heat and immediately strain through cheesecloth. Makes enough syrup for 8 beverages. Keeps up to 7 days in the fridge.
From athome.starbucks.com


PUMPKIN SPICE LATTE CRêPE CAKE WITH COFFEE FROSTING [VEGAN, …
Preparation. Heat your oven to 350°F. In a high-powered blender, combine all the ingredients for the crêpes and blend until smooth and well-mixed. Let the batter stand for 3 minutes to bind ...
From onegreenplanet.org


PUMPKIN SPICE LATTE LAYER CAKE - LOVE AND CONFECTIONS
2020-09-25 Heat oven to 350F. Prepare 3 6-inch cake pans with cooking spray and parchment. Set aside. In stand mixer, add all ingredients and mix to combine on low speed. Increase speed to medium for 1 minute. Divide batter between cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
From loveandconfections.com


PUMPKIN SPICE COFFEE CAKE - HANDLE THE HEAT
2021-11-16 Leave a Review / Comment. Read Comments. Jump to Recipe! Rate this Recipe! Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a …
From handletheheat.com


BEST HOMEMADE PUMPKIN SPICE LATTE - COFFEE FIRES
Pumpkin spice latte is a unique coffee drink.Starbucks first developed it in stories of Vancouver and Washington DC. Through this, he checked its popularity. As a result, this drink explodes everywhere, and people like it. The credit for this beautiful invention is going to Peter Dukes. Dukes was the director of the espresso at Starbucks in the ...
From coffeefires.com


PUMPKIN SPICE LATTE CAKE! - JANE'S PATISSERIE
2018-09-24 Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side. In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Dissolve the Instant Coffee in 2tbsp of Boiling Water. Add in the flour, pumpkin spice, eggs, and coffee and beat again briefly till combined.
From janespatisserie.com


PUMPKIN SPICE LATTE (PLUS VIDEO) - IMMACULATE BITES
2021-09-16 Whisk in the milk and vanilla and cook until warmed, stirring often. Remove the saucepan from the heat and transfer the mixture to a blender, mixing until combined and frothy. Divide the coffee between 2 mugs. Add the frothed pumpkin mixture, then top with whipped cream and a sprinkle of pumpkin pie spice.
From africanbites.com


SPICED PUMPKIN LATTE CHEESECAKE RECIPE - COUNTRY LIVING
2014-10-08 Stir together instant coffee and 1/4 cup hot water until dissolved. Add coffee and pumpkin to remaining batter, beating just until blended. Pour pumpkin batter into prepared crust. Spoon dollops of reserved batter over pumpkin batter and swirl. Bake at 325°F for 1 hour or until center is almost set. Turn oven off.
From countryliving.com


PUMPKIN SPICE LATTE {BETTER THAN STARBUCKS!} - SPEND WITH PENNIES
2021-08-11 Instructions. Combine milk, cream, sugar, pumpkin puree and pumpkin pie spice over medium heat until hot but not boiling. Remove from heat and add coffee (or shots of espresso, see note). Divide between 2 mugs and add liquor if using. Top with whipped cream, caramel sauce and additional pumpkin pie spice.
From spendwithpennies.com


PUMPKIN SPICED LATTE LAYERED CAKE IN COFFEE BUTTERCREAM
2016-09-27 In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Mix in the oil. Add in the eggs, one at a time, beating …
From honestcooking.com


PUMPKIN SPICE LATTE CRUMB CAKE - THE TASTY BITE
To make the cake, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and instant espresso powder in a medium bowl. In a large mixing bowl, whisk together pumpkin puree, sugar, oil, and creamer. Add the dry ingredients into …
From thetastybiteblog.com


PUMPKIN SPICE LATTE COFFEE CAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PUMPKIN SPICE LATTE RECIPE (STARBUCK’S COPYCAT)
2021-10-15 In a small saucepan, heat the pumpkin puree, pumpkin spice and sugar until the mixture is warmed. Slowly whisk in the milk and vanilla. Continue whisking until the mixture is fully combined and cook on medium heat until the mixture slightly starts to simmer. Remove from the heat and pour in the hot espresso or strong coffee.
From valentinascorner.com


PUMPKIN SPICE COFFEE CAKE - BELLE OF THE KITCHEN
2019-10-11 Add in vanilla and pumpkin puree and mix until smooth. In a medium sized bowl, sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients beating over low speed. Pour half of the batter into prepared pan. Sprinkle with half of the streusel mixture then top with ...
From belleofthekitchen.com


SPICES TO PUT IN COFFEE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PUMPKIN SPICE LATTE CUPCAKES WITH COFFEE FROSTING
2019-10-04 You will need about 8. 2. Preheat your oven to 350 degrees F. Place 24 cupcake liners into your cupcake pan or pans. 3. For the cupcakes: Add the cake mix, pumpkin, eggs, oil, coffee, cinnamon, and nutmeg to a mixing bowl. Using a hand mixer, beat the ingredients on low for 1 minute, then beat on medium for 2 minutes.
From jerryjamesstone.com


KETO PUMPKIN SPICE LATTE COFFEE RECIPE - LOW CARB YUM
2021-09-02 Add the almond milk, pumpkin puree and sweetener to a pot, and heat on the stove over medium heat. Do not boil the liquid, just bring it to a warm drinking temperature. Remove the mixture from the stove, and whisk in ½ cup of the coffee, pumpkin pie spice and vanilla extract.
From lowcarbyum.com


PUMPKIN SPICE LATTE CAKE RECIPE - TAMING TWINS
2016-09-23 Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined. In another bowl sift together the flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients and fold in until just combined. Spoon equally between the 3 tins and smooth out the top.
From tamingtwins.com


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