Two-Ingredient Pumpkin Apple Shandy

I hope you’re ready for a cocktail that’s as easy as it is delicious!

This Two-Ingredient Pumpkin Apple Shandy is the most delicious, easy fall cocktail!

This Two-Ingredient Pumpkin Apple Shandy is quite likely the drink of any fall-lover’s dreams. After all, the two ingredients involved include pumpkin and apple, which we all know are the stars of the show for the months of at least September, October, November and maybe even December. And who doesn’t want a crowd-pleasing beverage that can be whipped up at a moment’s notice?


In case you’re not quite familiar with what a shandy is (aka “radler” in German), it’s basically a low-octane cocktail made with a mixture of light lager and some sort of citrus juice. Now, I’m not one to normally want to mix my beer with anything, but when it comes to pumpkin-flavored beer mixed with my favorite apple cider, I can certainly make an exception!

Pumpkin beer and apple cider are the only two ingredients you need for this Two-Ingredient Pumpkin Apple Shandy!

And now that I’m breastfeeding our little one, I’m all about the low-octane drinks. Less alcohol + more liquids equal better hydration, which we all know is really important when you’re feeding for two!

At this time of year there is certainly no shortage of pumpkin beers out there, so feel free to use your favorite. To be honest, I’ve been a little bummed that Trader Joe’s hasn’t had a bigger selection this season, but I’ve still been able to find some of my favorites at stores like BevMo and Gelson’s. Right now the two I really like that I can seem to find fairly easily are Dogfish Head’s Punkin Ale and Ballast Point’s Pumpkin Down, so if you see either of those, I highly recommend you give them a try.

As far as the apple cider goes, you can either buy some from the store (preferably with as little added sugar as possible) or make your own using my super-easy recipe for From-Scratch Slow Cooker Spiced Apple Cider (which you should honestly have on hand at all times during this holiday season anyway.)

This Two-Ingredient Pumpkin Apple Shandy is the perfect low-alcohol cocktail to serve over the holidays.

Aside from the fact that this Two-Ingredient Pumpkin Apple Shandy involves, yes, just TWO ingredients, I also love it because it is sooo easy to make. I mean, you don’t even need to break out the cocktail shaker or jigger! You can totally eyeball the amounts, or just adjust the ratio of pumpkin beer to apple cider however you happen to prefer. I prefer a little more beer to my cider, but if you want more cider to your beer, by all means go ahead!

One final tip when making this delicious drink: Be sure your ingredients are well-chilled before mixing them together. I don’t often like to use ice in beer cocktails because I feel it waters them down too much, so you want to start out with your beer and cider being as cold as possible.

This Two-Ingredient Pumpkin Apple Shandy is the perfect cocktail to serve at any time of day during the holidays.

I hope you enjoy this Two-Ingredient Pumpkin Apple Shandy as much as I have been!

This Two-Ingredient Pumpkin Apple Shandy is the most delicious, easy fall cocktail!
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Two-Ingredient Pumpkin Apple Shandy
Prep Time
5 mins
 

This easy cocktail may be low on alcohol but it's certainly high in flavor! Two favorite fall ingredients come together to make one delicious drink.

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 9 ounces of your favorite pumpkin beer, chilled
  • 6 ounces apple cider, chilled
Instructions
  1. Combine ingredients in a large glass and enjoy!

Easy Pumpkin Macadamia Nut Muffins

I hope you’re not too sick of pumpkin just yet…

These Easy Pumpkin Macadamia Nut Muffins are full of healthy ingredients like coconut flour, pumpkin and macadamia nuts.

Because these Easy Pumpkin Macadamia Nut Muffins are incredibly worthy of your breakfast table this week and all the weeks remaining that are perfectly acceptable to eat all things pumpkin at every meal.


True to their name, these Easy Pumpkin Macadamia Nut Muffins are a snap to make. They are also incredibly moist (gotta love pumpkin in baked goods for that very fact alone) and not only loaded with the healthy orange stuff, but also tons of protein and Vitamin A from toasted macadamia nuts.

There’s also a fun twist to the base of these muffins that I stole from my friends at Big Sur Bakery – I used half good ol’ AP flour and half coconut flour to give them an extra tropical twist (and more healthy protein, fiber and fats.) Let me just tell you, if you haven’t tried baking with coconut flour yet, give it a shot! It adds a wonderful, crumbly texture and nice coconut-y flavor. I’m no expert in gluten-free baking, but I will say that I have found I still need to use some of the regular flour to hold everything together, otherwise everything just falls apart, but if any of you GF eaters out there have any suggestions on how to get things to hold together without it, I’m all ears!

Easy Pumpkin Macadamia Nut Muffins are incredibly moist and perfect for a fall breakfast!

I love these Easy Pumpkin Macadamia Nut Muffins because they are not overly sweet and therefore perfectly justifiable to enjoy for breakfast, a snack or even a healthy(ish) dessert. However, if you feel like adding a bit of indulgence, I think a dash of white chocolate chips would just be BOMB in these and if you end up doing this please bring me some because I really want to try it and right now I’m laid up in bed with the most adorable cuddly newborn ever with no heavy baking plans in my immediate future.

With the fall season in full swing, you most likely have all of these ingredients on hand or fairly readily available to you at a moment’s notice. You can find coconut flour at your local health food store (or gourmet grocery store) and the ½ cup of macadamia nuts the recipe calls for is well worth the little splurge (News Flash: Macadamia nuts are not cheap.)

A cooling rack of freshly baked Easy Pumpkin Macadamia Nut Muffins.

Once you have all the ingredients, the muffins come together in just about 30 minutes. I would also like to mention that they freeze beautifully, so if you’re looking for a tasty make-ahead breakfast you can have ready in a flash on a busy holiday morning, these Easy Pumpkin Macadamia Nut Muffins are the answer.

Long story short: You need to make these muffins ASAP and tell me what you think. Be sure to tag me in all of your CaliGirl Cooking adventures on social media @caligirlcooking #caligirlcooking. Xx

A basket of Easy Pumpkin Macadamia Nut Muffins is the perfect breakfast for a busy fall morning.

These Easy Pumpkin Macadamia Nut Muffins are full of healthy ingredients like coconut flour, pumpkin and macadamia nuts.
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Easy Pumpkin Macadamia Nut Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These easy muffins are full of healthy ingredients like pureed pumpkin, heart-healthy macadamia nuts and fiber-filled coconut flour.

Course: Breakfast
Servings: 12 muffins
Author: CaliGirl Cooking
Ingredients
  • 1 cup flour
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup canned pureed pumpkin
  • 3/4 cup unsweetened vanilla almond milk
  • 1 teaspoon orange zest
  • 1/2 cup chopped macadamia nuts, toasted
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit and either line a muffin tin with paper liners or spray it with cooking spray.

  2. In a medium bowl, whisk together both flours, baking soda, salt and pumpkin pie spice.

  3. In the bowl of a stand mixer fitted with the paddle attachment, add both sugars and the eggs and mix on medium-low until combined. 

  4. Add in the pumpkin, almond milk and vanilla extract and mix again until combined. 

  5. Mix in the dry ingredients, then stir in the orange zest and macadamia nuts.

  6. Scoop batter into prepared muffin tins and bake at 400 degrees for 20 minutes, or until a cake tester inserted into the center comes out clean. Let cool 10 minutes in pan then remove from pan onto a wire rack to cool completely.

Easy Pumpkin Macadamia Nut Muffins | CaliGirlCooking.com

The Ultimate Pumpkin Pie Smoothie

Who’s ready for a healthy, festive smoothie to kick off the weekend?

The Ultimate Pumpkin Pie Smoothie is filled with tons of healthy ingredients yet tastes just like dessert!

Meeeee!!! And guys, this Ultimate Pumpkin Pie Smoothie is one for the books. It’s creamy, smooth and perfectly sweet, with all the fall flavors you could ever imagine in one frosty glass. It’s certainly won me over as my smoothie of choice for the next couple of months, and I’m pretty sure it will be yours too once you give it a shot.


I mean, who knew that something so full of healthy ingredients could taste so dreamy? We’re talking pureed pumpkin, cooked sweet potato, yogurt, etc. plus everything you’d add to your favorite pumpkin baked goods like pumpkin pie spice, cinnamon, maple syrup and vanilla extract. If you’re a pumpkin-lover, you seriously can’t go wrong with this one.

It’s no secret that I’m a huge fan of nutrient-loaded smoothies for my first meal of the day. Although the hubs and I usually go for this Power Protein Smoothie, sometimes (if we’re feeling like we need an extra hit of hydration) we go for this Recovery Smoothie. And now that we have The Ultimate Pumpkin Pie Smoothie, we have just the smoothie to turn to for the entire fall season!

You can top The Ultimate Pumpkin Pie Smoothie with some granola and fresh fruit to turn it into an even heartier breakfast.

Let’s talk about these ingredients real quick, because I’m guessing you probably did a bit of a double take when you saw the words “sweet potato” up there. Just trust me on this one. They are seriously THE perfect addition to this smoothie, not only for some extra creaminess and a touch of sweetness, but also because they (along with the pumpkin) add a HUGE dose of Vitamin A in the form of beta-carotene, plus an assortment of B vitamins and inflammation-fighting potassium.

Now you tell me, who doesn’t want a breakfast that is this healthy but tastes like a decadent dessert?

The Ultimate Pumpkin Pie Smoothie is the perfect healthy fall breakfast that comes together in a flash.

The other great thing about The Ultimate Pumpkin Pie Smoothie (besides how delicious it tastes) is that it’s equally enjoyable served two different ways:

  1. You can drink it straight up from a glass with a straw OR
  2. You can top it with some granola and extra fruit (maybe even peanut butter?) and make it into a tasty smoothie bowl.

It’s up to you, pick your poison!

I hope you all have a wonderful fall weekend filled with lots of delicious pumpkin food and drink!

The Ultimate Pumpkin Pie Smoothie is the perfect healthy weekday breakfast for fall.

The Ultimate Pumpkin Pie Smoothie is filled with tons of healthy ingredients yet tastes just like dessert!
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The Ultimate Pumpkin Pie Smoothie
Prep Time
5 mins
 

This pumpkin pie smoothie takes all of your favorite flavors of fall and turns them into a healthy breakfast perfect for any day of the week!

Course: Breakfast
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 2 bananas, cut into chunks and frozen
  • 1 sweet potato, peeled, cut into chunks and boiled until tender
  • 1/3 cup pumpkin puree
  • 1/3 cup nonfat plain Greek yogurt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened vanilla almond milk
  • 1 cup ice
  • 1 tablespoon maple syrup
Instructions
  1. Combine all ingredients in a blender and puree until smooth. Serve smoothie in two glasses with a straw or in bowls topped with your favorite smoothie bowl toppings.

Pumpkin Popovers

Who’s ready for a #virtualpumpkinparty?!

A fresh batch of Pumpkin Popovers is the perfect side dish to serve at any holiday meal.

It’s (one of) my most favorite times of the year because today we’re talking allllll things pumpkin and, specifically, these super dense and moist Pumpkin Popovers that are going to change your fall baking game forever.


This is now the second year in a row I’ve participated in the viral blogger phenomenon known as the #virtualpumpkinparty and I’m really not lying when I say it’s one of my favorite times of the year. Last year I made these sinful Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting, and this year I couldn’t be more excited about the Pumpkin Popovers that I’m sharing with you today. Maybe one year I’ll get around to sharing a savory dish, but I just can’t help myself with all the delicious pumpkin baked goods!

PLUS, not only do you get to hear all about my tasty pumpkin-inspired recipe today, but I’m also sharing the link to over 60 other bloggers’ recipes featuring the beloved fall ingredient so, if you are obsessed with all things pumpkin right now (don’t lie, I know you are) you’ve definitely come to the right place.

So, without further ado, let’s get to the recipe!

A drizzle of honey is the perfect addition to fresh-baked Pumpkin Popovers.

First off, if you’ve never explored the world of popovers before, you’ve really been missing out. They’re basically a quicker and much easier solution to making your own dinner rolls, with the added benefit of being fluffy and buttery and dense and moist all at the same time.

They tend to lean more towards the savory side of things as the recipe doesn’t call for any sugar but, let me tell you, that didn’t stop me from slathering them in pumpkin cream cheese and enjoying them for breakfast every now and then when we had my test batches lying around the kitchen.

A batch of Pumpkin Popovers fresh out of the oven.

Speaking of test batches, I based this recipe off of a basic popover one I had in my trusty little recipe card box (I have no idea where it originally came from) but was disappointed to discover that my first batch only yielded 5, MAYBE 6 really small popovers. It may have been because I was using an actual popover pan as opposed to a standard muffin tin (you can really use either) but, after tasting said Pumpkin Popovers, I knew that amount was just not going to cut it for me!

So I quickly decided to double the recipe and I’m proud to say that, although it still only yields a half-dozen, the resulting Pumpkin Popovers were MUCH larger and fluffier – just what I was looking for.

These Pumpkin Popovers rise above the top of the pan and are delicious served fresh out of the oven.

You could easily double the below recipe again if you’re serving a crowd over the holidays, but do keep in mind that popovers are best served warm and fresh. That being said, these ones are dense enough (thanks to the addition of good ol’ pumpkin puree) that they can also be frozen or even eaten over a few days if you don’t mind eating them as pillowy soft and warm as they are right out of the oven.

The other great thing about these Pumpkin Popovers is that it really takes no time at all to whip up a batch, so you can easily fit them into the cooking schedule for all your holiday entertaining needs. I don’t know about you, but I’m hoping to have a big hot basket of these on the table for Thanksgiving, Christmas and beyond.

To check out all the other blogger recipes for this year’s #virtualpumpkinparty, click here!

A batch of easy Pumpkin Popovers fresh out of the oven and ready to be eaten!

This post contains affiliate links.

5 from 2 votes
A fresh batch of Pumpkin Popovers is the perfect side dish to serve at any holiday meal.
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Pumpkin Popovers
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

These fall-inspired popovers are the perfect, easy side dish for all your holiday meals. They're dense and pillowy and delicious hot out of the oven!

Course: Side Dish
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 eggs, beaten and at room temperature
  • 1/2 cup pumpkin puree
  • 2 cups unsweetened vanilla almond milk
  • 2 tablespoons melted butter
  • 2 cups sifted flour
  • 1/2 teaspoon salt
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. 

  2. Place popover or muffin tin in preheated oven for about 5 minutes to warm it up while you’re making your batter.

  3. To make the batter, combine eggs, pumpkin and almond milk in a medium bowl. Stir in the butter.

  4. Stir in the flour and salt until everything is just mixed together. 

  5. Remove tin from the oven and spray with nonstick cooking spray. Fill each tin ¾ of the way full with the batter.

  6. Bake 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit and bake until golden, about 20 minutes more.

  7. Cool for 5 minutes before popping out of the pan and serving. 

Pumpkin Popovers | CaliGirlCooking.com

Pumpkin Spice Coffee Cake with Amaretti Crumble

What better way to kick off the month of October than with the most delicious pumpkin coffee cake in all the land?

A delicious Pumpkin Spice Coffee Cake with Amaretti Crumble is the perfect baked good for fall.
This post is sponsored by Sonoma Syrup Co.

I’m 100% confident that after tasting this Pumpkin Spice Coffee Cake with Amaretti Crumble, you’ll never want to try another coffee cake recipe ever again. It’s dense and perfectly moist (thanks to Sonoma Syrup Co.’s seasonally appropriate Pumpkin Pie Latte Syrup AND good ol’ pumpkin purée), studded with toasted almonds and topped with the most delicious amaretti and brown sugar crumble you can imagine. Did I mention there’s also a touch of amaretto liqueur? You guys, fall never tasted so good.

But before we get to the main event, let’s first talk about this amazing-ness that is Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup. I had never been so excited to learn that I could make my own PSL’s at home with the simple addition of this thick orange syrup made from organic pumpkin and spices. And TBH, even when I’m too lazy to whip up a full-on latte and resort to a cup of coffee instead, I still add a dash of this syrup along with my unsweetened almond milk to spice things up a bit.  Often, the PSL’s I get at Starbucks or Peet’s are much too sweet for me, so I love that with this Pumpkin Pie Latte Syrup I can control how much I add and just get that perfect hit of flavor without all of the sweetness overload.


So, when Sonoma Syrup Co. asked if I’d be interested in creating a recipe using said syrup, I naturally jumped at the chance. Whenever fall rolls around, I immediately start thinking about all of the seasonal recipes I want to make for the next few months. Without fail, one of the very first recipes that always pops into my head is a Pumpkin Coffee Cake recipe I got from my friend Meghan way back when I was living in Napa and we had an annual Pumpkin Party.

A wedge of Pumpkin Spice Coffee Cake with Amaretti Crumble ready to be consumed on a chilly fall morning!

That’s right – we had an annual Pumpkin Party! And I seriously have missed it so much since we moved to Santa Barbara. I tried throwing one on my own the first year I lived here, but it just wasn’t the same without all my foodie friends contributing (and, subsequently, all the delicious wine that would be consumed throughout the course of the evening.) Meghan and I still text each other every year reminiscing about those good ol’ days (we also hosted an annual Sausage Fest, which was another huge hit.)

Anyhow, one thing I could continue to make even as the annual Pumpkin Party faded away was the delicious Pumpkin Coffee Cake Meghan made that first year we hosted it. I knew that creating my own special version, with the help of Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup, would be the perfect way to kick off the season and start a delicious new tradition that would make me miss our Pumpkin Party just a little bit less.

This Pumpkin Spice Coffee Cake with Amaretti Crumble is incredibly moist and dense from multiple forms of pumpkin added to the batter.

I played around with the batter a little bit, making room for both the Pumpkin Pie Latte Syrup AND fresh pumpkin (the more pumpkin flavor, the better!) I also decided to sub in slivered almonds for the originally called-for walnuts and use a delicious amaretti cookie crumble topping instead of the oatmeal-brown sugar topping from the original recipe. In case you’re unfamiliar with amaretti cookies, they are a crunchy Italian cookie often dunked in espresso. Their crunchiness also makes them very well-suited to be blitzed into a topping, and their rich almond flavor is just to die for. Naturally, because of all this almond, I thought a touch of amaretto liqueur in the batter would also be just the perfect little touch to my new take on this already delicious recipe.

Well, I’m proud to say that, after playing around with things a bit, this Pumpkin Spice Coffee Cake with Amaretti Crumble turned out better than I could have ever imagined. It’s the perfect accompaniment to a hot cup of coffee (maybe even a PSL?) on a cool fall morning – the best way to ring in the season. We ate the first one up in record time, so I’m pretty sure I need to make another one of these to have on hand once Baby D is born in just a few short weeks.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.

If I’ve succeeded in convincing you that you can’t live another second without this Pumpkin Spice Coffee Cake with Amaretti Crumble (or if you’ve just been really craving a PSL without a trip to your local coffee shop), you can purchase some of the delicious Pumpkin Pie Latte Syrup I used here.

I hope you have a wonderful rest of your week filled with alllll the pumpkin things!!

Pumpkin Spice Coffee Cake with Amaretti Crumble with a big slice cut out of it.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.
Print
Pumpkin Spice Coffee Cake with Amaretti Crumble
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

This perfectly moist and dense coffee cake is flavored with both pumpkin puree and pumpkin syrup, and laced with delicious almond flavor in both the cake and topping.

Course: Breakfast
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the Amaretti Crumble:
  • 1 cup amaretti cookies
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cubed
For the cake:
  • 1 3/4 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
  • 1 tablespoon amaretto liqueur
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened vanilla almond milk (or regular milk)
  • 1/2 cups sliced almonds, toasted
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch springform pan. Cut a piece of parchment paper into a 9-inch circle and place it in the bottom of the greased pan. Set aside. 

  2. Now, make the crumble. Combine all crumble ingredients in a food processor and pulse until ingredients are incorporated. Set aside.

  3. Next, sift together the flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl. 

  4. Place butter in the bowl of a stand mixer and beat until smooth. Beat in the sugar and eggs until light and fluffy. Add the pumpkin, pumpkin syrup, vanilla extract and amaretto and beat until combined.

  5. Add the dry ingredients and beat to combine, then add the milk. 

  6. Stir in the almonds and pour the batter into the prepared springform pan. Sprinkle generously with the topping, being sure to use it all. 

  7. Bake in the 350 degree oven for about 55 minutes, or until a cake tester inserted into the center comes out clean. Cool cake in pan for 15 minutes, then release the cake from the pan and onto a cooling rack to cool completely.

Pumpkin Spice Coffee Cake with Amaretti Crumble | CaliGirlCooking.com