Slowcooker Pumpkin Spice Latte

It’s fall, y’all! It’s pumpkin spice season and I’m sharing my favorite, natural, super easy slowcooker pumpkin spice latte.

slow cooker pumpkin spice latte

Living in Texas, we don’t have much of a Fall here, but that doesn’t stop me from enjoying all things Autumn (Check out my Fall Bucket List here). Today I’m sharing one of my most favorite recipes of all time. Slowcooker Pumpkin Spice Latte.

I’m not a huge fan of pumpkin spice stuff. I mean, seriously, can we all agree that pumpkin spice tortilla chips have gone too far? So when I say I love this pumpkin spice recipe, you can trust me.

Serving & Storing

Its divine. I make it for all occasions, but it’s espcially good for entertaining. Guests can serve themselves. Best of all, because you are making it in a slow cooker, it stays hot. Did I mention the house smells delicious too?  

I make it for playdates (mommies love pumpkin spice). Its perfect for dinner parties and Thanksgiving so coffee is always ready with dessert.

I love serving it in beautiful mugs with whipped cream, pumpkin pie spice on top and a cinnamon stick, but you can make it as fancy or as casual as you want. I have found this does not store well. So I recommend making a fresh batch instead of warming up again.

Ingredients

My favorite thing about this recipe is that it calls for fresh pumpkin. I discovered this recipe about ten years ago and I wasn’t a huge fan of pumpkin spice because I had always had it with artificial flavoring. This recipe uses natural canned pumpkin so it isn’t overpowering. Just a lovely, subtle taste of pumpkin. I also prefer using cinnamon sticks to ground cinnamon. If you use too much ground spices, too much of it floats on the top of your coffee.

I prefer using whole milk even though I’m a typically 2% girl. I think the texture just seems to be better. If you’d like it richer, you may use half and half. If you are serving for a dinner party or if you plan on having several cups of it, you can always brew decaffeinated coffee or do half-caff.

Slowcooker Pumpkin Spice Latte

This recipe is great for everyday entertaining. It’s a simple fall recipe you make ahead of time for a crowd. It combines hot coffee and milk with fresh pumpkin and fall spices. 
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Drinks
Keyword: autumn, coffee for a crowd, crockpot, drinks, entertaining, fall, latte, pumpkin, slowcooker, spice
Servings: 10

Ingredients

  • 12 Cups Coffee Hot, Strongly Brewed
  • 6 Cups Whole Milk or Half and Half
  • 3 Cinnamon Sticks
  • 1 Tbsp Pumpkin Pie Spice
  • 2 Tbsp Vanilla Extract
  • 1 Cup Granulated Sugar
  • 1 Cup Pumpkin Puree Canned

Instructions

  • Add milk and vanilla to warm crockpot 
  • Add strongly brewed coffee ( I use a French press to control the strength)
  • Add sugar, stirring well
  • Add pumpkin puree and stir frequently until fully incorporated
  • Cover and cook on high. It reaches peak temperature within 2 hours. 
  • (Optional) Serve with whipped cream, pumpkin pie spice and cinnamon stick

Notes

Notes: For a sugar-free option, Splenda does well in lieu of sugar. For late night serving, you can use decaffeinated coffee. 

Looking for other great fall recipes? Try Zuppa Toscana Soup Don’t forget to subscribe to my blog for other easy recipes! Don’t forget to PIN this post for later!

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Slowcooker Pumpkin Spice Latte first appeared on My Beautiful Mess

White Chocolate Raspberry Muffins

Warm white chocolate raspberry muffins are the perfect addition to your breakfast repertoire.

white chocolate raspberry muffins

Welcome! Today we are cooking up something yummy for breakfast. I’ve been making these amazing white chocolate and raspberry muffins for a few years and it all started with a kitchen throw down!

If you are unfamiliar with a throw down it’s where you use ingredients on hand to make something amazing. Part luck and part intuition, some recipes are fails while others are total wins. Well, I had a basic muffin recipe I’ve used over the years to make blueberry and chocolate chip muffins. Well, I had neither on hand, but I did have fresh raspberries and some left over white chocolate. Boy was this a happy accident. It has become one of our favorites!

Making White Chocolate Raspberry Muffins

I learned the secret to perfect to great muffins from a professional baker. He said that to keep muffins soft and fluffy you should avoid over-mixing. Mix just enough to the combine ingredients. Always either grease the pan or use a muffin paper liner. Otherwise your muffin will be impossible to remove. Additionally, you always want to aim for filling your muffin tin about ¾ of the way full. This makes sure to give you those beautiful golden-brown domed tops we all love. Lastly, when you remove them from the oven, you’ll also want to remove them from the pan. Letting them cool in the hot tin and cause them to dry out.

You can check muffins for doneness in several ways. First, muffin tops should be a rounded peak and golden brown in color. When touched the warm bread should spring back. Lastly, when you insert a toothpick directly in the center it should be clean and batter free when removed.

Muffins can be stored in a covered container at room temperature for about 3 days. You can also freeze your muffins for storage up to 3 months. Just make sure you wrap them well with heavy duty tin foil and then place in air tight freezer bags. Taking the extra step of wrapping tin foil will help prevent freezer burn.

Raspberry White Chocolate Muffins

Raspberries and white chocolate are the two delicious main ingredients in these simple scratch muffin recipe.
Prep Time30 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, easy breakfast, easy desserts, easy recipe, fruit muffin, muffin, muffin recipe, pastry, raspberry, white chocolate
Servings: 12

Equipment

  • muffin tin
  • Mixing Bowl
  • Spatula

Ingredients

  • 1 Lrg Egg
  • 2 Cups Flour
  • ¾ Cup White Chocolate Chips
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Baking Powder
  • 5 Tbsp Butter Softened
  • 1 Cup Milk
  • 1 Cup Fresh or Frozen Raspberries

Instructions

  • Preheat oven to 400°
  • In a stand mixer, add egg and beat slightly
  • Add vanilla, softened butter, sugar, and cream on low until combined
  • Add milk
  • Slowly add flour and baking powder a little at a time. Mix only enough to combine ingredients.
  • Take bowl off mixer and add raspberries and white chocolate. Gently fold into batter
  • Spoon mixture into greased muffin tin or paper liners in tin.
  • Bake for 18-20 minutes or until tops are fully risen and golden brown.
  • Check for doneness by inserting a toothpick in the center. Toothpick should come out clean.
white chocolate raspberry muffins