To get that authentic, deep autumnal flavour, I swung by Roots, Fruits & Flowers on Great Western Road to pick up a beautiful, dense culinary pumpkin to roast and puree. For the latte's velvet texture, I'm using unhomogenised milk from Ayrshire's Mossgiel Organic Farm (picked up from my local West End deli), which creates a micro-foam that mimics our best local specialty coffee shops.
We are baking today in a heavy Staub Cast Iron Muffin Pan and heating our milk in a classic Le Creuset saucepan, both sourced from John Lewis in the city centre. Let's head to the kitchen!
Ingredients:
- 220g Plain flour
- 1.5 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 2 tsp Ground cinnamon
- 1/2 tsp each Ground ginger, grated nutmeg, ground cloves
- 150g Soft brown sugar
- 200g Fresh homemade pumpkin puree
- 2 large Scottish free-range eggs
- 100g Mossgiel organic butter (melted)
- 60ml Graham's whole milk
- Topping: Demerara sugar & raw pumpkin seeds
Method:
Dry Aromatics: In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, a pinch of salt, and your heavy hit of warming autumn spices.
The Wet Emulsion: In a separate jug, vigorously whisk the fresh pumpkin puree, soft brown sugar, eggs, melted Mossgiel butter, and Graham's milk until completely smooth and emulsified.
The Gentle Fold: Pour the wet ingredients into the dry. Fold gently with a spatula just until the flour disappears. Over-mixing ruins the delicate, tender bakery texture!
The Staub Bake: Spoon the thick batter into a lightly buttered Staub cast iron muffin pan, filling them to the top. Generously sprinkle Demerara sugar and pumpkin seeds over each mound. Bake at 200°C (180°C fan) for 18–20 minutes until gloriously domed and golden.
The Perfect Tenement Pumpkin Spice Latte
Ingredients:
- 2 tbsp Homemade pumpkin puree
- 1/2 tsp Pumpkin spice blend
- 1 tbsp Pure maple syrup or honey
- 1 tsp Pure vanilla extract
- 250ml Mossgiel unhomogenised organic milk
- 1-2 shots Strong fresh espresso
Method:
Toast the Spices: In a small Le Creuset saucepan, add the pumpkin puree and pumpkin spice. Cook over medium heat for 1 minute, stirring constantly. This releases the essential oils in the spices and deepens the pumpkin flavour.Create the Paste: Whisk in the maple syrup and vanilla extract until a glossy, aromatic paste forms.
Steam the Milk: Pour in the rich Mossgiel milk. Heat gently while whisking constantly until steaming and beautifully frothed.
Assemble: Pour the hot spiced milk into your favorite hand-thrown ceramic mug (I'm using one from The Clay Studio Glasgow). Slowly pour in your hot espresso shots. Top with whipped cream and an extra dusting of cinnamon.
Chef’s Note: Break open a warm muffin, let a smear of salted butter melt into the crumb, and take a sip of the velvety latte. It’s pure Glasgow comfort on a rainy day!