3 Delicious Pumpkin Spice Recipes You Need To Make This October

Here's our forecast for October: Crisp, cool, and with a 100% chance of pumpkin spice.

Never mind autumn, from now on, let's just agree to call the weeks between mid September and early December Pumpkin Spice Season and leave it at that. And who can blame us. The sweet warming taste lends itself SO well to pretty much anything. Here are three of our current favorite pumpkin spice recipes - perfect for those lazy autumn weekend brunches!

1. Healthy pumpkin spice latte Seriously, you DON'T need the sugary, expensive Starbucks version of this fall classic. Not when you can whip it up in your own kitchen for far less money and with far fewer calories. All you need is some good quality coffee and a milk frother. Easy peasy pumpkin squeezy. This is what you need: 1/2 cup unsweetened vanilla almond milk 3 tablespoons pumpkin puree 1 teaspoon pumpkin pie spice 1/2 teaspoon vanilla 2-3 drops of liquid stevia (or sweetener of choice) 8 ounces brewed coffee (or 1-2 shots of espresso) Sprinkle of cinnamon This is what you do: In a cup or saucepan, mix together almond milk and pumpkin. Cook on medium heat on the cooker.2. Remove from heat, stir in vanilla, spices, and sweetener, place in a cup and use a frother to foam the milk.3. Pour coffee into a large mug; add the foamy milk mixture on top. Sprinkle with cinnamon. Enjoy! Recipe via Popsugar.

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2. Pumpkin spice pancakes These are beyond perfect for a fall weekend breakfast. Tip: Make extra, they will all go! Recipe yield about 10-12 pancakes. And don't worry if the ingredients list looks long, it is mostly just different spices! This is what you need: 1 1/4 cup unbleached white flour 2 tablespoon brown sugar 2 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves 2 tablespoon oil or melted butter 1 cup milk 1/2 cup pumpkin puree (canned or homemade) 1 egg This is what you do: In a medium-sized bowl, whisk together the flour, sugar, baking power, salt, and spices. In a separate bowl, stir together the melted butter (or oil), milk, pumpkin puree, and egg. Pour the wet ingredients into the dry ingredients; stir to combine. Heat a skillet over medium heat. Melt a little butter in the skillet. Pour about 1/4 cup of batter for each pancake. Cook pancakes until the edges are cooked and bubbles appear on the surface. Flip the pancakes and cook for another 2 minutes, or until cooked through and golden brown. Serve with syrup, bacon and scrambled eggs. Dig in! Recipe via Frugal Living.

3. Pumpkin spice granola Make your autumn mornings more sweet with this very seasonal sweet and crunchy cinnamon pumpkin granola recipe. Easy to make, plus better tasting and more affordable than store-bought granola! This is what you need: 3 cups rolled oats 1 cup chopped nuts - almonds, walnuts, and pecans all work well in this recipe ½ cup coconut flakes ½ teaspoon salt 1½ teaspoons cinnamon 1 teaspoon pumpkin pie spice ½ cup honey ¼ cup brown sugar ⅓ cup oil 2 teaspoons vanilla extract 3 tablespoons pumpkin puree This is what you do: Preheat oven to 175 degrees and lightly grease a large baking sheet. In a large bowl combine oats, nuts, coconut, salt, cinnamon, and pumpkin pie spice.In another bowl whisk together honey, brown sugar, oil, vanilla, and pumpkin. Pour the wet mixture mixture over the oats mixture and stir to coat well. Spread the mixture onto the baking sheet in an even layer and bake 15 minutes, stir, and continue to bake in 10-15 minutes intervals, stirring well between each, until the granola is uniformly golden and no longer moist. Allow to cool completely (the granola will crisp a little more as it cools.) Store completely cooled granola in airtight containers for 1-2 weeks. Recipe via Creme de la Crumb.