Try This: Pumpkin Spice Recipes You'll Love

by - Friday, September 25, 2015

Recipe provided by Mom On Timeout

Fall is officially here! With that being said, the flavor phenomenon pumpkin spice has also made its glorious, seasonal return. Make the most out of your fall and this great flavor with these awesome recipes. If you love pumpkin spice, this is the blog post for you! Pumpkin spice can't stay forever, so it's important to get those pumpkin spice cravings under control while you can.

What Is Pumpkin Spice?

Ingredients (yields: 1/4 cup)

  • Cinnamon- 4 tsp
  • Ginger- 2 tsp
  • Allspice- 1 tsp
  • Nutmeg- 1 tsp


  1. Gather all your ingredients & mix them together in a bowl
  2. Store the finished spice in an airtight container
*NOTE- Once the recipe is complete you can taste it & adjust the spices to suit your personal taste

Pumpkin Spice Cupcakes

Ingredients (yields: 12-15 cupcakes)

  • Flour- 1 + 2/3 cups
  • Baking powder- 2 tsp
  • Salt- 1/2 tsp
  • Cinnamon- 1/2 tsp
  • Nutmeg- 1/4 tsp
  • Cloves- 1/8 tsp
  • Butter- 3/4 cup (unsalted/softened)
  • Brown sugar- 1 cup
  • Granulated sugar- 1/2 cup
  • Canned pumpkin puree- 1 cup (NOT pumpkin pie filling)
  • Eggs- 2
  • Frosting of your choice


  1. Preheat the oven to 350°F and line cupcake tins with paper lines
  2. In a large bowl whisk flour, baking powder, salt and spices together and set it aside
  3. Cream the butter with the sugars until light and fluffy (approximately 3 minutes)
  4. Add the pumpkin and mix it until smooth
  5. Add eggs and beat until fully combined
  6. Slowly add dry ingredients until incorporated (don't over mix)
  7. Fill cupcake liners 3/4 high and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean
  8. Allow 10 minutes for cupcakes to cool and then add your frosting
Ingredients (yields: 8 servings)
  • Bananas- 4 (medium sized, sliced/frozen overnight)
  • Pumpkin puree- 1 cup
  • Maple syrup- 1/3 cup
  • Pumpkin spice- 1 + 1/2 tsp 


  1. Using a food processor blend the bananas, pumpkin puree, maple syrup, and pumpkin spice thoroughly
  2. Put your mixture in a freezer safe container and let freeze for 24 hours

Pumpkin Spice Rice Krispie Treats

Ingredients (yields: 12 servings)

  • Marshmallows- 4 to 6 cups 
  • Pumpkin- 1/4 cup
  • Butter- 3 tbsp (canned or fresh)
  • Cinnamon- 1/2 tsp
  • Pumpkin spice- 1/2 tsp
  • Rice krispies cereal- 6 cups


  1. Plop the butter into a large pan on medium low heat and let it melt
  2. Add your marshmallows (how many cups you add is up to personal preference and how gooey you want them)
  3. Once your marshmallows have melted add your pumpkin and spices then stir
  4. Add the rice krispies cereal and stir
  5. Pour your treat mix onto a baking pan (lightly greased with melted butter) and use wax paper to flatten your treats
  6. Wait for your treats to cool, then cut and enjoy

Ingredients (yields: 12 donuts)

  • Pure pumpkin- 1 cup
  • Eggs- 2 (room temperature/lightly beaten)
  • International Delight Pumpkin Pie Spice Creamer- 1/4 cup
  • Coconut oil- 1/4 cup
  • Vanilla extract- 1 tsp
  • Flour- 2 cups
  • Sugar- 1/2 cup
  • Brown sugar- 1/2 cup
  • Baking powder- 2 tsp
  • Baking soda- 1/4 tsp
  • Pumpkin spice- 2 tsp
  • Salt- 1/2 tsp
  • Butter- 1/4 cup
  • Maple syrup- 1/4 cup
  • International Delight Pumpkin Pie Spice Creamer- 2 tbsp
  • Maple extract- 1 tsp
  • Powdered sugar- 1 + 1/3 cups


  1. Preheat oven to 325°F
  2. Spray donut pan with cooking spray
  3. Combine pumpkin, eggs, creamer, coconut oil, and vanilla extract into a large bowl
  4. In a separate bowl whisk together flour, sugars, baking power, baking soda, pumpkin spice, and salt
  5. Gradually add flour mixture to wet mixture and stir until combined
  6. Transfer batter to a large ziploc bag and then pipe into donut pan
  7. Bake for 11-13 minutes or until donuts spring back when touched
  8. Remove from oven and let donuts rest 4-5 minutes in pan before removing to a cooling rack
  9. Let donuts cool an additional 5 minutes before glazing
  1. Heat butter, maple syrup, and creamer together in a small saucepan until butter is melted and ingredients are fully combined
  2. Stir in maple extract
  3. Whisk in powdered sugar 1/3 cup at a time until it's all incorporated
  4. Dip slightly cooled donuts in the glaze and return them to the cooling rack
  5. Let the donuts glaze and then serve

Pumpkin Spice Pancakes

Ingredients (yields: 8 servings)

  • Flour- 1 + 1/4 cups
  • Brown sugar- 2 tbsp
  • Baking powder- 2 tsp
  • Salt- 1/4 tsp
  • Cinnamon- 1 tsp
  • Ground nutmeg- 1/4 tsp
  • Ground ginger & cloves- just a dash of each
  • Milk- 1 cup
  • Pumpkin puree- 1/2 cup
  • Egg- 1 
  • Vegetable oil or melted butter- 2 tbsp (choose one, NOT both)


  1. In a large mixing bowl whisk flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves together and then set aside
  2. In another bowl whisk milk, pumpkin, egg, & vegetable oil together
  3. Combine the wet ingredients with the dry ingredients (batter can be lumpy)
  4. Heat your skillet to medium and spray with cooking spray 
  5. Add 1/3 cup batter to the center of the pan and flip pancake over once bubbles form at the surface of the pancake
  6. Repeat with the rest of the batter and greasing the pan when needed
  7. Serve with syrup, cinnamon sugar, whipped cream, or any other toppings desired

Pumpkin Spice Latte

Ingredients (yields: 1 serving)

  • Whole milk- 1/2 cup
  • Light brown sugar- 1 tsp
  • Pumpkin puree- 1 tbsp (unsweetened)
  • Pumpkin spice- 1/4 tsp
  • Vanilla extract- 1 tsp
  • Hot coffee- 1 cup
  • Half & half cream- 2 tbsp
  • Sugar- 1 tsp (or more if desired for taste preference)
  • Whipped cream and nutmeg (optional)


  1. In a glass measuring cup or microwave safe bowl whisk together milk, pumpkin, brown sugar, spice, and vanilla. 
  2. Microwave for 1-2 minutes (watch it closely and remove it when the milk is hot and bubbling)
  3. Pour the pumpkin milk into a mug and then add the hot coffee
  4. Add cream and sugar until you're pleased with the taste
  5. Add whipped cream and a sprinkle of nutmeg on top (optional)

Ingredients (yields: 12 standard sized muffins or 18 cupcake sized muffins)

  • Flour- 3 cups
  • Baking powder- 2 + 1/2 tsp
  • Baking soda- 1/4 tsp
  • Kosher salt- 2 tsp
  • Ground nutmeg- 1/2 tsp
  • Ground cinnamon- 1/2 tsp
  • Ground ginger- 1/2 tsp
  • Butter- 1 + 1/2 sticks (3/4 cup)
  • Packed brown sugar- 3/4 cup
  • Eggs- 2 (large)
  • Pure vanilla extract- 1 tsp
  • Pumpkin puree- 1 + 1/4 cups
  • Granulated sugar- 3/4 cup
  • Ground cinnamon- 2 + 1/2 tsp
  • Butter- 1/2 stick (unsalted/melted)


  1. Preheat oven to 350°F
  2. In a large mixing bowl add the flour, salt, baking soda, baking powder, and spices (cinnamon, nutmeg, & ginger)
  3. Mix them together and set aside
  4. In a second mixing bowl add the butter (room temperature), brown sugar, eggs, and vanilla
  5. Mix them together on high for 2 minutes and then stir in the pumpkin puree
  6. Add the dry ingredients to the bowl in 2 batches and mix them together just until they're incorporated
  7. Line your pan with baking cups and fill them about 3/4 full
  8. Bake for 20 minutes (if using a cupcake pan) or bake for 30 minutes (if using a standard muffin size pan)
  9. Let the muffins cool for 10 minutes
  1. Mix the granulated sugar and cinnamon in one bowl
  2. Melt 1/2 stick of butter in a second bowl
  3. Brush the top of each muffin with butter and then dip them into the sugar and cinnamon mixture and serve

You May Also Like