Tag Archives: pumpkin

Pumpkin Spiced Milk

Pumpkin Spiced Milk is a fall twist on my popular Spiced Milk recipe. Full of fall goodness, pumpkin, cinnamon, maple, and nutmeg sweeten the milk to create your new favorite coffee creamer.

Ingredients

2 cups milk
1/2 cup pure maple syrup
2 Tbsp pumpkin puree
1 tsp vanilla
2 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
kitchen string*
cheesecloth**

Make the Spice Pouch:

Place 2 – 4”x4” squares of fine mesh cheesecloth together (or 1 coffee filter) and set on the counter.

Place cinnamon, nutmeg, cloves and ginger in the middle of the cheesecloth. Stir gently to combine the spices.

Gather all sides of the cheesecloth together, forming a little pouch.

Wrap a few inches of kitchen string around the cheesecloth, staying just at the top of where the spices are.

Tie string tightly and double knot so the spices can’t escape.

Set your spice pouch aside. 

Pile of spices on 2 layers of cheese cloth.
The completed spice pouch.

Make the milk:

Place milk, maple syrup, and vanilla in a small saucepan over medium-low heat.

Warm the mixture, stirring occasionally, until syrup has dissolved and milk is hot but not bubbling or boiling. 

Whisk in pumpkin puree.

Remove milk from heat and add spice pouch to the hot milk mixture.

Gently push it down into the milk until the spices inside the pouch have been submerged.

(The top of the cheesecloth/coffee filter will stick up from the milk. That’s ok, just make sure those spices are below the surface.) 

Add the spice pouch to the pumpkin milk.
Spice pouch infusing the milk.

Let steep for 1-2 hours while the milk cools. 

Remove spice pouch from cooled milk. Gently squeeze to remove liquid from the cheesecloth/coffee filter and spices. Dispose of spice pouch.

Store milk in the refrigerator. 

Notes on Pumpkin Spiced Milk

  • If you don’t have kitchen string on hand, use some white thread or unflavored dental floss to tie the spice pouch together. 
  • A coffee filter can be substituted for the cheesecloth, just make sure to bundle it carefully so it doesn’t rip when bundling.

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More Flavored Milk for your Coffee

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Pumpkin Spiced Milk pouring into a cup of coffee

Disclaimer: This post contains affiliate links. If you make a purchase using these links, I make a small commission at no cost to you.

Pumpkin Baked Oatmeal

A fall take on my popular baked oatmeal recipe! Pumpkin baked oatmeal is a delicious, healthy breakfast option that’s packed with warm spices and pumpkin flavor. It’s freezer friendly and ideal for busy mornings.

Makes 14-16 muffins

3 cups old fashioned oats
⅓ cup ground flaxseed or flaxseed meal
1 Tbsp ground cinnamon
1½ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
½ tsp salt
2 eggs
¼ cup maple syrup
1 cup pumpkin puree  
¼ cup vegetable oil
1 cup milk
1 tsp vanilla extract
¼ cup almond butter
¼ cup raisins or mini chocolate chips

Preheat oven to 350 degrees.

In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.

In a separate bowl, whisk eggs together with maple syrup, oil, pumpkin, milk, and vanilla until combined.

Pour the dry ingredients into the wet ingredients. Mix well.

Stir in almond butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

Enjoy!

Tips on Pumpkin Baked Oatmeal

  • This recipe is SUPER freezer friendly! Cool the muffins to room temperature, put them in a zip top bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator or microwave in 10 second intervals until thawed.
  • Peanut butter can be substituted for the almond butter if you don’t have almond butter on hand.
  • You can use any dried fruit you’d like instead of the raisins or mini chocolate chips. Dried cranberries or chopped, dried apples are delicious in this recipe.

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Drink Pairing

Golden Milk

Full of honey, turmeric, cinnamon and ginger, a mug of warm Golden Milk goes perfectly with Pumpkin Baked Oatmeal.

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Pumpkin Baked Oatmeal

Recipe: Baked Oatmeal

This quick, healthy breakfast is super freezer friendly, kid approved, and a perfect, make-ahead weekday dish.

Makes 12-16 “muffins”

  • 3 cups old fashioned oats
  • 1/3 cup flaxseed meal
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup vegetable oil
  • 2 large bananas, mashed
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter
  • 1/4 cup mini chocolate chips

Preheat oven to 350 degrees.

In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.

In a separate bowl, whisk eggs together with maple syrup, oil, mashed banana, milk, and vanilla until combined.

Pour the dry ingredients into the wet ingredients. Mix well.

Stir in peanut butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

I find these make more than a dozen – usually around 16 – though the final count varies based on how full we make the muffin cups.

Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

For Baked Pumpkin Oatmeal:

Swap 1 cup of pumpkin for the bananas, almond butter for the peanut butter, and raisins for the chocolate chips.

Off to join in the family festivities for Thanksgiving dinner. Our contribution: pies – traditional pumpkin & an apple pear ginger.

It’s Halloween! We aren’t a big Halloween household, but we do have a few traditions I love including: making (and eating) candy corn shortbread cookies, carving pumpkins (mine will always be a happy jack-o-latern), drinking a Michigan-made pumpkin ale (the exact brew varies year to year), and testing Mia’s patience with the littlest bit of a costume. 🙂

Fall has officially arrived and in our family that means trips to Klackle Orchards in Greenville, Michigan. Usually a bag of U-pick apples is included with your admission to Klackle’s, but since the spring frost hit the apple crops hard, they’re including a U-pick pumpkin instead. I met my brother and his family at the orchard for fall fun and pumpkin picking. Of course my nephew to decide he needed a pumpkin that he could barely lift. 🙂

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