It’s still August and the pumpkin spice craze is already here. I joked last year that I don’t get into pumpkin-y things until we’re in a month that ends in -ber, but this year, Starbucks didn’t really give me a choice. Their famous pumpkin spice latte is back as of today, and today, I’m gonna show you how to make an even better pumpkin spice latte at home.
Raise your hand if you’re still on the pumpkin train. Don’t be ashamed—I’m totally still on it. As long as my grocery store is carrying pumpkin puree for less than $1 a can, it’s pumpkin season. It’s definitely not just an October or November flavor, especially down here. So, who’s ready for a new pumpkin recipe?
I bake a lot, and I really enjoy baking from scratch. I love the process and experimenting with new recipes and ingredients that challenge me. But sometimes, for one reason or another, I just don’t have time to bake from scratch, so hacks and shortcuts are welcome.
A hack or shortcut isn’t always a bad thing. I’ve found one ingredient that makes absolutely delicious cookies (and muffins, and cupcakes, and breads) with half the effort as baking from scratch.
Enter, cake mix.
