How to Make Pumpkin Spice

Pumpkin spice has become as synonymous with autumn as Halloween, Bonfire Night and rustling leaves.

Believed to have originated in the US in the late 18th or early 19th century, pumpkin spice is a gorgeously aromatic blend of spices that’s taken off in a big way.

From pumpkin spice lattes to pumpkin spice cupcakes and pumpkin spice meatballs (yes, really!), the world now becomes temporarily obsessed with this blend for a few months each year.

Pumpkin spice mix typically contains:

1tbsp cinnamon
1tsp ginger
1tsp nutmeg
1tsp cloves

This amount should make enough for 2-3 pumpkin spice lattes – simply multiply the ingredient quantities if you’d like to make a bigger batch.

pumpkin puree, cinnamon and spices

Cinnamon, ginger and cloves all have naturally antioxidant properties, and are believed to have anti-inflammatory benefits too. Meanwhile, nutmeg is thought to have benefits for indigestion.

If you don’t have all of these individual spices to hand, the Garden of Life Raw Organic Vanilla Chai Protein Powder can create a similar flavour, particularly when combined with pumpkin puree for an even more authentic taste experience.

Use this vegan protein powder to add an autumnal kick to a latte, or stir a scoop through your morning proats or porridge to add extra filling power and flavour to your breakfast.

The Health Benefits of Pumpkin

Pumpkin itself has many health benefits too. Pumpkin is:

Naturally rich in antioxidants
High in beta-carotene, which your body turns into vitamin A when ingested
A good source of vitamin C
Low in calories, as it’s made up of a large amount of water
Naturally full of fibre, making it a filling ingredient to cook and bake with

Pumpkin Spice Recipes

Be inspired to cook with pumpkin or bake with pumpkin spice with these delicious autumnal recipes:

Vegan Pumpkin Spice Cupcakes

homemade pumpkin spice cupcakes

Ingredients:

1 scoop Garden of Life Raw Organic Vanilla Chai Protein Powder
100g caster sugar
100g vegan butter
100g self-raising flour
120ml almond milk
½ tsp cider vinegar
1tsp vanilla extract
½ tsp baking powder

For the frosting:

½ scoop Garden of Life Raw Organic Vanilla Chai Protein Powder
200g icing sugar
100g vegan butter

Method:

Before you begin, add the vinegar to the milk and leave to one side.
Preheat the oven to 180°C.
To make the cupcakes, mix together the vegan butter and caster sugar until combined and fluffy, then mix in the vanilla extract.
Add a splash of the milk and vinegar solution, mix in, then add a tablespoon of flour, and stir again. Repeat until all the milk and flour has been added.
Stir in the baking powder and protein powder until everything is combined.
Bake in the oven for approximately 20 minutes, or until golden on top.
Leave the cakes to cool while you make the buttercream frosting; do this by simply stirring all of the frosting ingredients until combined.
When the cakes are cool to the touch, pipe or spread the frosting on top.
Sprinkle with some extra cinnamon or nutmeg for added decoration.

Pumpkin Spice Latte

homemade pumpkin spice latte

Ingredients:

120ml plant-based milk
1 scoop Garden of Life Raw Organic Vanilla Chai Protein Powder
2 tsp instant coffee granules/one espresso pod
60g pumpkin puree (fresh or tinned)

Method:

Start by brewing a cup of black coffee, either using the instant coffee granules or a coffee pod.
Meanwhile, gently heat the plant-based milk with the pumpkin puree in a saucepan over a medium heat until it begins to froth.
Remove from the heat, then stir in a scoop of Garden of Life Raw Organic Vanilla Chai Protein Powder.
Pour the heated milk into the coffee and stir to combine before drinking.
Optional: finish your homemade pumpkin spice latte with a sprinkle of cinnamon, nutmeg or extra pumpkin spice.

For more inspiration on cooking with protein powder, check out our collection of protein recipes: