Fall Friends: Our Time Has Come!
Let's go FULL pumpkin spice basic queen
Fall has OFFICIALLY arrived in Salt Lake Valley and, we’re not going to lie, some of us at Meadow Peak are READY to GO FULL PUMPKIN SPICE BASIC QUEEN!
Sweater weather. Warm drinks. Leaves doing their little color show on the Wasatch. Friends who actually sit down and stay for the conversation. And not a single person handing you a rake.
That’s not a personality crisis. That’s just October done right. Around here the “basic” list looks like this:
- Chef-prepared meals that lean into the season (yes, there will be pumpkin)
- Activities that don’t require you to host, shop, or clean up after
- Crisp walks without worrying about the stairs when you get home
- 24/7 people who already know how you take your coffee
- A community that thinks “cozy” is a lifestyle, not a hashtag
If your idea of basic is good food, good people, and nobody expecting you to maintain a yard… you should come see us while the mountains are still showing off.
Or, enjoy THESE great PUMPKIN recipes:
Punkin' Pumpkin Recipes for EVERY Basic Fall Queen
Cozy up, and try these pumpkin recipes today:
Creamy, Rich Pumpkin Spice Latté
15 minutes | Serves 2-3
- ½ cup strong hot coffee or 2 shots espresso
- 2 cups milk of choice, dairy or non-dairy
- 2 tablespoons pumpkin puree, or more to taste
- 1 tablespoon sugar or maple syrup, or more to taste
- 1 tablespoon vanilla extract
- ½ teaspoon pumpkin pie spice, plus more for serving
Whipped cream, optional for serving
Directions
- Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Slowly heat the milk until hot, but do not boil.
- Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee or espresso.
- Taste and adjust with more sugar or spices.
- Divide the mixture between two mugs.
- Top with whipped cream and a sprinkle of pumpkin pie spice.
Healthy Pumpkin Spice Muffins
60 Minutes Total Time | 4 Servings
- ½ cup pumpkin purée (not pie filling)
- 1 egg
- 1.5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup oat flour
- ½ teaspoon baking powder
- chocolate chips on top, optional
Instructions
Preheat the oven to 350F.
In a bowl, add the pumpkin purée, egg, maple syrup, and pure vanilla extract.
Next, add oat flour, baking powder and stir together.
Pour into a muffin tin lined with parchment paper cupcake liners.
Add mini chocolate chips on top (optional) and bake for 22-25 minutes or until light and golden.
Optional: Enjoy with salted butter.