Dairy-Free Pumpkin Spice Coffee Creamer

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This time last year: Coconut Hot Chocolate (2013)

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I woke up this morning to snow on the ground. It wasn’t a lot of snow, and honestly it’s probably more a mixture of ice than anything, however it is white, and beautiful and I love it.

All winter, across the country, we have been experiencing abnormally warm temperatures. My brother goes to college in Saint Paul and they still have yet to receive snow. That’s crazy! Not a good sign for global warning.

As much as I have loved wearing shorts in December and going on long runs without freezing to death, it feels weird to go a whole winter without snow. Snow, like christmas lights and fire places, is one of those few things that make winter and the holidays feel real!

Thus, when I woke up this morning to a thin white layer of snow on the ground, I thought the recipe of the day needed to be a warm winter treat- something you could put in a cup, wrap cold fingers around, and enjoy the comfort of that warmth.

Thus, for my third holiday drink that’s not egg nog, in this mini holiday drink series, I present you with this Dair Free Pumpkin Spice Coffee Creamer.

It’s good y’all. It’s winter in a cup, and it will warm your soul.

Come back for another holiday drink that isn’t eggnog!

XO Sarah

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Ingredients:

  • 1 and 1/2 cups almond milk*
  • 2 Tablespoons pumpkin puree (not pumpking pie filling!)
  • 2 Tablespoons pure maple syrup
  • 1/2 – 1 teaspoon pumpkin pie spice
  • 1 – 2 cinnamon sticks

Directions:

  1. In a small saucepan over medium heat, combine the heavy cream, pumpkin puree, maple syrup, and pumpkin pie spice. Whisk together until fully combined.
  2. Add the cinnamon sticks.
  3. Increase the heat to high and bring to a boil. Whisk while boiling for one minute, then remove the pot from the heat.
  4. Allow the creamer to cool for five minutes before adding to your coffee.
  5. Dress your coffee as you like- adding sugar, whip cream, and/or a sprinkle of cinnamon as you like!

 

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Notes and Tips!:

  • I chose to make this coffee creamer dairy free, because I often get requests for dairy free recipes! Although almond milk is not as creamy as whole milk or half an half, it is definitely healthier, and still has a nice creamy flavor to it! However, if you prefer to go the traditional route, feel free to substitute the almond milk out for whole milk or half and half!
  • Store leftovers in a covered container for up to a week. Shake well before each use.
  • Source: Sally’s Baking Addiction 
  • Like this recipe? Try these other delicious recipes from A Rented Kitchen! (Recipe links below photos):

Baked Pumpkin Oatmeal Cups

Is it just me or is October flying by? I know this happens every fall, but for some reason this year seems both incredibly slow and extremely fast all at once. One of the things I love to make time for in the midst of a hectic week, is whipping up some kind of healthy snack. For example, I love making No- Bake Energy Bites, Homemade Clif Bars, and Vegan Strawberry Oat Bars.  Those are some of my favorites! With pumpkin pie spice and chocolate chips however, this pumpkin baked oatmeal recipe may just make my new favorite list.

These oatmeal cups are easy to make and easy to store, not to mention delicious and soo healthy for you! It’s too easy when life feels busy to stop into Starbucks and buy a Frappuccino and a cookie, or to just eat whatever can be quickly microwaved. Alhtough quick, that option can max out your daily budget and your daily value of sugar and fat in one stop. Instead, I challenge you to try these delicious fall treats! Your stomach, waistline, and wallet will all agree with me, this is a much better choice. So what are you waiting for? October’s flying by! Get baking and enjoy these Pumpkin Baked Oatmeal Cups 🙂

 

Ingredients:

  • 1 ripe banana
  • 1 egg
  • 2 cups or 1 (15 ounce) can of pureed pumpkin
  • 1 ½ cups milk
  • 1 teaspoon vanilla extract
  • 3 cups gluten free rolled oats
  • ¼ cup flaxseed meal
  • 2 teaspoons gluten free baking powder
  • 4 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1/3 cup sugar
  • Optional toppings: chocolate chips, raisins, chopped pecans, pepitas, sunflower seeds

 Directions

  1. Preheat the oven to 350˚F and fill two muffin tins with paper liners.
  2. Mash the banana on a plate using a large fork or spoon.
  3. Combine the mashed banana, egg, pumpkin puree, milk, and vanilla extract in a medium sized bowl. Mix well.
  4. In a separate large bowl, combine the remaining ingredients, omitting the toppings.
  5. Fill each muffin cup and decorate with desired toppings. (I used chocolate chips because I’m a chocolate addict, and they were absolutely delicious!)
  6. Bake for 30 minutes, or until a toothpick comes out clean. Enjoy!

Notes and Tips!: