Best Maxwell House Pumpkin Spice Latte Recipes
PUMPKIN SPICE LATTE
Get cosy with a pumpkin spice latte, perfect for cold autumn and winter nights. With ginger, cinnamon, nutmeg and pumpkin flavours, it's a real treat
Provided by Anna Glover
Categories Drink
Time 10m
Number Of Ingredients 6
Steps:
- Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
- Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
EASY PUMPKIN SPICE LATTE
Who needs store-bought when you have a kitchen? With a baby and a dog, I don't have time for pumpkin puree, just need something to kick start my morning and put me in a good mood. I'm sure you'll share the feeling after you try this super-ample, super-fast, and super-cheap treat!
Provided by Rockinmama
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Mix half-and-half, sugar, and pumpkin pie spice together in a coffee mug. Pour coffee into mug; stir to blend.
- Heat in microwave until hot, about 15 seconds. Top with whipped cream.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 10.8 g, Cholesterol 11.1 mg, Fat 4.6 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 18.3 mg, Sugar 9.3 g
MINI PUMPKIN SPICE LATTE CHEESECAKES
Serve the flavor of fall with Mini Pumpkin Spice Latte Cheesecakes! Our pumpkin spice latte cheesecakes feature canned pumpkin, instant coffee and more.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
- Beat cream cheese and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add pumpkin, 2 tsp. pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in coffee granules until completely dissolved. Spoon over crusts.
- Bake 26 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Beat whipping cream with remaining 2 Tbsp. sugar in clean bowl with mixer on high speed until stiff peaks form. Spoon into pastry bag; use to pipe whipped cream over cheesecakes. Sprinkle with remaining pumpkin pie spice.
Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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