I needed a spiced pumpkin latte today, and the only way I was going to get one, is if I made it myself! There’s an abundance of pumpkins at the local market, so today I thought I’d make some pumpkin purée to freeze in ice cube trays, for when I fancy a spiced pumpkin milkshake or latte.
I roasted half of a small pumpkin in the airfryer for 20 minutes on 170°C. I then covered it and let it cool, so I could easily remove the skin.
In a blender I added the skinned pumpkin, 1 tablespoon maple syrup, pinch of sea salt, 1 teaspoon cinnamon. Off camera (pressed the wrong button with my sticky fingers) I added a tablespoon of peanut butter, quarter cup of plant milk and quarter cup of Veganbloc butter.
*You may wish to add more syrup. I don’t like mine too sweet.
For the scones I used;
- 1 cup self raising flour
- Quarter cup of Veganbloc butter
- Half teaspoon turmeric
- 1 tablespoon pumpkin seeds
- Half teaspoon baking powder
- Enough plant milk to make into soft dough.
Baked in airfryer for 13 minutes on 170°C turned them over for another 3 minutes.
Lots of noise going on in the background with the washing machine and airfryer whirring away next to me. I only have a tiny kitchen in this rental property. I look forward to having a proper kitchen again one day.
I hope you like this recipe – I’m so happy to have a supply of spiced pumpkin purée on standby.
Gail x
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