5 Oh-So Nice Pumpkin Spice Recipes To Embrace The Spice-tacular Season!

Spice it up, Buttercup! ‘Tis the season to have pumpkin spice for breakfast, lunch and dinner. From ‘loaf-ly’ pumpkin bread to pumpkin spice muffins that’ll make you “squash” your diet plans - savour the best of fall with easy pumpkin spice recipes.

Ah, fall - the time to make pumpkin spice your blood type! Whether you're a fan of easy pumpkin spice baked goods or you want to savour every last drop of a pumpkin spice latte, this season is all about adding a dash of spicy fall flavour to your life. From cosy pumpkin bread to delightful pumpkin spice muffins, let's dive into some recipes that will make your taste buds sing and your kitchen smell like autumn heaven.

1. Gluten-Free Pumpkin Bread: A Slice of Fall Magic

Pumpkin bread is the ultimate autumn treat and this gluten-free version ensures that everyone can enjoy a slice of the season. Moist, flavorful and speckled with warm spices, it’s perfect for those crisp fall mornings or cosy evenings.

Ingredients:

• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar substitute
• 1/2 cup brown sugar substitute
• 2 teaspoons organic pure vanilla extract
• 3 large eggs
• 1/3 cup pure ghee or oil
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon cinnamon
• 1 tablespoon pumpkin pie spice

Instructions:

1. Preheat your oven to 350°F and coat a 9 x 5 loaf pan with a little bit of ghee or oil.

2. In a large bowl, mix together pumpkin, baking soda, baking powder and salt.

3. Stir in the sugar, brown sugar and vanilla extract until the mixture is smooth and well combined.

4. Add eggs and vegetable oil, mixing until smooth.

5. Incorporate the gluten-free flour, pumpkin pie spice and cinnamon. The batter will be thick.

6. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Cool for 5-10 minutes before slicing.

7. Store leftovers in an airtight container. Once cooled, you can freeze it for up to 3 months.

 

2. Vegan Pumpkin Spice Muffins: Muffin to Worry About

These vegan pumpkin spice muffins are fluffy, flavourful and topped with a crumbly streusel that makes every bite a delight. Perfect for a quick breakfast or a sweet snack! 

Ingredients:

Wet Ingredients:

• 425g pumpkin puree
• 190g organic coconut sugar
• 1/2 cup neutral oil
• 3/4 cup dairy-free milk
• 1 teaspoon vanilla extract

Dry Ingredients:

• 375g all-purpose flour
• 4 teaspoons pumpkin pie spice
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• Pinch of salt

Crumb Topping (optional):

• 65g all-purpose flour
• 30g raw pumpkin seeds
• 3 tablespoons melted vegan butter
• 25g brown sugar
• 1/2 teaspoon pumpkin pie spice or ground cinnamon

Instructions:

1. Preheat your oven to 350°F. Line a 12-cup muffin pan with liners and lightly grease or oil them if needed.

2. In a large bowl, whisk together the wet ingredients. Mix in the dry ingredients until just combined—don’t overmix.

3. Use an ice cream scoop or spoon to fill each muffin cup nearly to the top.

4. For the crumb topping, mix all ingredients until crumbly. Sprinkle generously over the muffin batter.

5. Bake for 25-28 minutes or until a toothpick comes out clean with a few moist crumbs. Let cool in the pan for 10 minutes before transferring to a wire rack.

6. Enjoy warm or at room temperature. Store in an airtight container for up to 4 days at room temperature, 5 days in the fridge, or up to 1 month in the freezer.

Just in case all these ingredients make you crumble in despair, use a gluten-free pumpkin muffin premix and bake to fall bliss! 

 

3. Keto-Friendly Pumpkin Spice Latte: Sip into Fall

Who says you can’t enjoy a pumpkin spice latte while sticking to keto? This creamy, spiced-up pumpkin spice latte recipe will keep you in the fall spirit without the extra carbs!

Ingredients:

• 1/4 cup organic pumpkin puree
• 1 tablespoon pumpkin pie spice mix
• 1 tablespoon sugar-free vanilla coffee syrup
• 1 cup unsweetened almond milk
• 1/3 cup brewed coffee
• 2 tablespoons virgin coconut oil
• 1/2 cup heavy coconut cream
• 2 tablespoons brown sugar replacement
• 1 teaspoon monk fruit sweetener
• 1/2 teaspoon vanilla extract
• Caramel syrup and cinnamon for optional topping

Instructions:

1. Chill a metal bowl and whisk or mixer attachments in the freezer for 10 minutes.

2. In a pot, combine pumpkin puree, pumpkin pie spice mix, and brown sugar replacement. Heat until fragrant.

3. Add almond milk, cover, and simmer for 2-3 minutes.

4. Remove from heat and stir in coconut oil and vanilla coffee syrup.

5. Brew coffee as directed, then combine with the pumpkin mixture.

6. In the chilled bowl, whip the coconut cream, monk fruit sweetener, and vanilla extract until stiff peaks form.

7. Pour the pumpkin coffee mix into a mug, top with whipped coconut cream, and drizzle with caramel syrup and cinnamon if desired. Enjoy the warmth of fall!

4. Vegan Pumpkin Pie: A Slice of Pure Pumpkin Bliss

Perfectly spiced and creamy, this vegan pumpkin pie is a must-have for your holiday table. With a buttery crust and a rich filling, it's sure to be a crowd-pleaser!

Ingredients:

Pie Pastry:

• 400g plain flour
• 235g dairy-free butter
• 55g sugar
• 1 ½ tbsp ice-cold water

Pie Filling:

• 398g pumpkin puree
• 120g coconut cream
• 110g pumpkin pie mix
• 210g sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp ginger
• 1/2 tsp mixed spice
• 1 tsp cinnamon
• 3 tbsp cornflour

Instructions:

1. Preheat your oven to 180°C (356°F). Grease and flour your pie tray.

2. For the pastry, mix flour and sugar, then cut in the dairy-free butter until crumbly. Gradually add ice-cold water until a dough forms. Roll out and fit into the pie tray.

3. For the filling, combine all ingredients until smooth. Pour into the prepared crust.

4. Bake for 1 hour, covering with foil halfway through to prevent the crust from burning.

5. Cool for 30 minutes, then chill for at least 4 hours or overnight. Slice and enjoy!

5. Pumpkin Juice: Hogwarts Magic in a Glass

Channel your inner wizard with this enchanting pumpkin juice. Perfect for Harry Potter fans or anyone who loves a good fall beverage!

Ingredients:

• 4 litres apple cider
• 15 ounces pumpkin puree
• 1/2 cup sugar substitute
• 1/2 cup brown sugar substitute
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla

Instructions:

1. Mix all ingredients in a large pitcher and stir well.

2. Serve over ice with optional cinnamon sticks and apple slices.

3. Stir before serving to keep the pumpkin and spices well distributed.

Pumpkin Spice = Fall Blood Type

There’s no denying it - pumpkin spice season is here, and it’s time to fully embrace it. Whether you’re whipping up a batch of gluten-free pumpkin bread, sipping on a keto-friendly pumpkin spice latte, or indulging in some pumpkin spice cinnamon rolls, these recipes will make sure you’re living your best fall life. So, let’s give ‘em pumpkin to talk about and make every meal a celebration of this spice-tacular season. 

Bonus!

Try out pumpkin spice cinnamon rolls - a fall twist on the classic favourite. With a gooey filling and creamy icing, they're a delicious way to start any day! If you’re still looking for more ways to savour the season, don’t forget to make quick and easy pumpkin spice pancakes. All you need is a pumpkin spice pancake mix. But that might sound like too much sometimes. We all have those days! YFear not, you can still slay with pumpkin spice drizzled chickpea kettle corn, organic pumpkin spice popcorn or vegan pumpkin flavoured marshmallows. Don’t stress… Enjoy every bit of this wonder-fall time of the year!