How to Get Enough Pumpkin Spice in Your Life This Fall

by Grace Amjad

It is now officially fall; we still need our pumpkin spice. I know many of us love our pumpkin spice lattes, but those of us who don’t need some other ways to get enough pumpkin spice in our systems.



  1. Healthy pumpkin spice granola



  • ¼ cup uncooked quinoa, rinsed well and patted dry with paper towel
  • 1 ½ cups rolled gluten-free oats
  • ¼ cup ground flaxseed
  • ¼ cup pepitas/pumpkin seeds (or other seed)
  • ¼ cup pecans, chopped
  • ½ cup raisins
  • ¼ cup real maple syrup
  • ¼ cup canned pumpkin purée
  • 1 teaspoon coconut oil (or vegetable oil, like olive)
  • 1 teaspoon pumpkin pie spice (or more to taste)
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • ½ teaspoon vanilla extract


  1. Preheat oven to 325°F.
  2. Spread oats and quinoa evenly on a baking pan. Toast in oven for 10 minutes, stirring halfway through. Meanwhile, chop your pecans.
  3. In a large bowl, combine toasted oats and quinoa, ground flaxseed, pepitas, pecans and raisins.
  4. Reduce oven to 300° F.
  5. In a medium bowl, combine maple syrup, pumpkin purée, oil, pumpkin pie spice, cinnamon, salt and vanilla.
  6. Pour mixture over oats and stir until combined.
  7. Spread mixture on baking sheet and bake for an additional 20 minutes, or until golden brown.
  8. Enjoy plain, or serve with diced apples and a splash of almond milk for a filling, healthy breakfast or snack.

  1. Pumpkin spice cupcakes



  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 3/4 cup milk
  • 1 cup pumpkin puree
  • Cinnamon Cream Cheese Frosting
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

  1. Pumpkin spice puppy chow



  • 13.5 oz box (about 7-8 cups) Cinnamon Chex cereal, or Rice Chex
  • 12 ounces orange candy melts or pure white chocolate
  • 3 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 cup confectioners’ sugar
  • 1-2 cups mallowcreme pumpkins


  1. Pour the cereal into a large bowl. Set aside.
  2. In 20 second increments, melt the candy melts or white chocolate in a medium microwave-safe bowl. Stir after each increment until melted and completely smooth. Stir in 2 teaspoons of cinnamon, the nutmeg, cloves, and allspice until combined.  Pour mixture over cereal and toss gently to coat each square.  Be gentle, the squares break easily.
  3. Pour the confectioners’ sugar and 1 teaspoon of cinnamon into a large zipped-top bag. Add the coated cereal and shake until each piece is coated. Pour back into a large bowl and discard excess confectioners’ sugar. Toss in the mallowcreme pumpkins. Use 1 – 2 cups, whatever amount you prefer.

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