Save A Mini Fortune This Fall By Making THIS

Pumpkin spice mania started back in August, but the elusive PSL is only officially returning to our coffee orders this week. This year, instead of just ordering or buying all our favorite pumpkin spice products, we decided to make our own. It might sound scary at first, but pumpkin spice doesn't actually have any pumpkin in it, and is actually just a simple combination of spices and sugar — some of which you already have at home. With it you can make your own PSL (except we used coffee because we're not savvy enough to brew our own espresso at home), pancakes, muffins, and more. Try our recipes, below, and then add your pumpkin spice blend to anything and everything. (We are obsessed with putting pumpkin spice in our boozy hot chocolate.)
Photographed by Jackie Alpers.

Pumpkin Spice Blend

3 tablespoons ground cinnamon
1 tablespoon dark brown sugar
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
1/4 teaspoon chili powder — optional
Whisk all ingredients together with a fork. Store in an airtight container for up to 3 months.
Photographed by Jackie Alpers.
Pumpkin Spice Latte
Serves 1

8 ounces strongly brewed hot coffee
4 ounces almond, soy, or skim milk
2 teaspoons pumpkin spice blend, additional sugar to taste

Optional Toppings
whipped cream
caramel sauce
pumpkin candy quins, for garnish

1. Warm the milk in a small saucepan over medium heat. Whisk in the pumpkin spice blend, and stir until dissolved.

2. To make the foamed milk, pour the milk into a clean 8 ounce or larger jar with a lid. Shake the jar, then microwave with the lid off for 30 seconds. (Thanks to The Kitchn for the tip!)

3. Pour the milk into the coffee, and spoon on the foam. Sprinkle a pinch of the pumpkin spice on top of the foam and enjoy as is, or fancy up your latte by topping it with whipped cream, caramel sauce, and cute candy quins.

4. To make the sugar rim, pour a little bit of caramel sauce on a small plate and twirl the glass in it. Put a couple of tablespoons of coarse sugar (we used cane sugar) onto another plate, then dip the caramel-rimmed glass into the sugar.
Photographed by Jackie Alpers.
Pumpkin Spiced Pancakes With Bacon Nut Topping
Serves 2-4
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons Pumpkin Spice Blend
1 cup milk
2 tablespoons butter, melted
1 large egg
1 teaspoon vanilla extract

4 slices of bacon, crumbled
1/4 cup chopped nuts
pure maple syrup

Mix all the ingredients except for the topping together. Heat a nonstick skillet or griddle over medium heat. Pour batter into the hot pan. Flip the pancakes when the edges start to brown and bubbles appear on the surface. Cook for an additional minute. Serve topped with crumbled bacon, chopped nuts, and maple syrup.
Photographed by Jackie Alpers.
Pumpkin Spiced Muffins
Makes 4 jumbo muffins or 8 to 10 smaller muffins

1 cup all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup milk
2 tablespoons pumpkin spice blend, plus more for dusting
1 teaspoon vanilla extract
6 tablespoons butter, melted
1/4 cup canned pureed pumpkin

1/4 cup honey nut cereal, crushed
1 teaspoon coarse sugar, such as cane sugar or sparkling sugar
1 tablespoon chocolate decoratifs — we used India Tree

1. Preheat the oven to 350 degrees. Whisk together all the dry ingredients in a large mixing bowl.

2. Whisk together the melted butter, vanilla, milk, and eggs in a medium bowl. Pour the wet mixture into the dry and mix with a rubber spatula until well combined. Fold in the pureed pumpkin.

3. Pour into silicone or lined muffin tins and bake for 10 minutes, then sprinkle on toppings. Bake for an additional 10-15 minutes or until a toothpick inserted in the middle comes out clean.

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