Pumpkin Spice & All Things Nice

Writer and expert4 years ago

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.

How to Make Your Own Pumpkin Spice

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.

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. Vitamin A can have benefits for the immune system, as well as your eyesight
A good source of vitamin C, which plays an essential role in repairing tissue in the body
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

Cooking with Pumpkin, Spice & All Things Nice

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

Warming Pumpkin Soup

Ingredients:

1 pumpkin, peeled, deseeded and diced into chunks
750ml vegetable stock
2 onions, peeled and diced
100ml double cream (or plant-based milk for a vegan alternative)
Handful of pumpkin seeds
Olive oil

Method:

Fry the diced onion over a medium-high heat in a little olive oil, until softened (this should take around 5 minutes)
Add the pumpkin to the pan and cook alongside the onion for 8-10 minutes, or until softened
Pour the vegetable stock into the pan and leave to simmer for around 10 minutes, or until the liquid has significantly reduced and the pumpkin is soft
Add the cream or milk to the pan and bring to the boil for a further 5 minutes
Remove the soup from the heat and blend to a smooth consistency
Ladle into bowls and top with a few pumpkin seeds

Vegan 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