Using an electric mixer or by hand using a whisk, beat the cream until stiff peaks form. Refrigerate until ready to use.

Prepare the coffee and pour it into a large mug. Add pumpkin puree, maple syrup, pumpkin spice, and vanilla and stir until well combined.

Prepare the oatmeal: Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes.

Prepare the latte: Pour milk into a small pot and heat over medium-low heat until it is hot and almost simmering, but do not boil the milk.

Use a milk frother or a whisk to froth your milk until foamy, then pour it into the mug on top of the pumpkin-coffee mixture. Reserve the extra foam, and spoon it on top.

Toast the bread. Mix the cinnamon and sugar in a bowl. Spread the bread with butter then sprinkle it with cinnamon sugar.

Portion the oatmeal into bowls, and pour milk over the top. Serve with cinnamon sugar toast, a latte topped with whipped cream, and a sprinkle of pumpkin spice.