A charming blend of holiday baking spices and a big part of what makes pumpkin pie, pumpkin muffins, pumpkin most things. So amazing is the spice blend that gives them their warm flavor. But pumpkin pie spice is for more than pumpkin pies -/ it wonderful in Lattes, breads, muffins, cakes, apple pies and even homemade sausages all benefit from this autumal and winter blend.I’ve enjoyed blending my own spices and I am constantly intrigue experiment with other spices and seasoning. I’ve added a touch of black pepper to a few of my autumnal spice blends and sweet bakes. However, although strange, black pepper doesn't really show up aggressively-just a wee nuance. I recently noticed that many bloggers do the same, as well as one of my favorites — the kitchen team over at King Arthur Baking So, it’s great being in good company. If black pepper isn’t your thing… just omit. Happy Autumn and Winter Baking❣️
Simply add all of your favorite seasonal spices to a jar and shake combine.
Or add all spices to a small bowl and stir to combine.
The ratio of spices is really what makes YOUR blends unique. You can go heavy on the cinnamon, medium on the ginger, light on the clove and allspice, and include some (optional) black pepper for heat and depth of flavor.
INGREDIENT NOTESNutmeg: Whole nutmeg berries are easy to grate if you have a box grater, microplane tool or nutmeg grater (nutmeg grater, also called a nutmeg rasp, is a device used to grate a nutmeg seed. Nutmeg graters are normally metal, cylindrical or half-cylindrical, the surface perforated with small rasped holes. The nutmeg is passed over the surface to grate). Allspice: I heard the description of allspice as “Pumpkin Pie Spice’s cool, sophisticated cousin”. What does allspice taste like? The flavor profile is multidimensional, featuring notes of cloves, nutmeg, star anise, fennel, black pepper, and cinnamon. It’s warming, with a peppery and savory. The warm, versatile spice earned a permanent spot on my spice rack for the way it brings warmth to hearty stews, depth to cookies and cakes, and an enigmatic essence to pickling brines