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Pumpkin Spice Zucchini Muffins
Lunch

Pumpkin Spice Zucchini Muffins

4.5

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  2. 2 Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
  3. 3 Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
  4. 4 Scoop batter into the prepared muffin tin.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

By Stefani Danielle

Judy's Pumpkin Muffins
Lunch American

Judy's Pumpkin Muffins

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk self-rising flour, 2 ½ cups sugar, and pumpkin pie spice together in a large bowl until well combined; stir in pumpkin purée, eggs, and vegetable oil until smooth. Spoon batter into the prepared muffin cups.
  3. 3 Combine 2 tablespoons sugar and cinnamon in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into centers comes out clean, about 20 minutes.

By Hope Clayton

Vegan Black Bean Soup with Pumpkin
Lunch

Vegan Black Bean Soup with Pumpkin

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
  2. 2 Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
  3. 3 Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.

By staircases

Skinny Pumpkin Spice Muffins with Walnut Streusel
Lunch

Skinny Pumpkin Spice Muffins with Walnut Streusel

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
  2. 2 Sift together whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
  3. 3 Combine pumpkin puree, egg whites, and egg in a large bowl; beat with an electric mixer until combined. Mix in white sugar, brown sugar, olive oil, and vanilla extract. Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than 1/2 full with batter.
  4. 4 Combine brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or your hands to combine until mixture resembles rough crumbs. Divide crumbs evenly amongst the muffin cups.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

By Christine Skari

Pumpkin Spelt Muffins
Lunch American

Pumpkin Spelt Muffins

5.0

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, pumpkin pie spice, baking soda, salt, and baking powder together in a bowl until combined; stir in maple syrup, melted butter, and eggs until incorporated. Stir in pumpkin purée just until batter is combined; fold in raisins.
  3. 3 Divide batter among the prepared muffin cups, filling each to the top.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool completely.

By Bren

Pumpkin Chocolate Coconut Oil Bars
Lunch American

Pumpkin Chocolate Coconut Oil Bars

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
  2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
  3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Flourless Spiced Pumpkin Muffin Bites
Lunch American

Flourless Spiced Pumpkin Muffin Bites

5.0

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously coat 18 cups of a mini muffin tin with cooking spray.
  2. 2 Combine oats, pumpkin puree, yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice in the bowl of a food processor; process until ingredients are combined and oats are coarsely ground. Scoop batter into each muffin cup using a 2-teaspoon scoop.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By jthoman

Whole Wheat Pumpkin Applesauce Muffins
Lunch American

Whole Wheat Pumpkin Applesauce Muffins

4.5

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda together in a medium bowl until well combined. Set aside.
  3. 3 Combine brown sugar, applesauce, pumpkin, eggs, white sugar, buttermilk, and oil in a large bowl until well blended; stir in flour mixture until combined. Fold in raisins and pecans. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until muffin tops spring back when lightly pressed or until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes before transferring muffins to a wire rack to cool completely.

By Julie

Perfect Butternut Squash Muffins
Lunch American

Perfect Butternut Squash Muffins

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups or line cups with paper liners.
  2. 2 Cut a ½-inch hole into the larger part of the squash and cover with a damp paper towel.
  3. 3 Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Cool, about 20 minutes.
  4. 4 Halve squash lengthwise and scoop out seeds: add 1 ½ cups to a large bowl. Combine eggs, water, vegetable oil, white sugar, and brown sugar with squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until smooth. Fold raisins and walnuts into the batter.
  5. 5 Spoon batter into prepared muffin cups, filling each to ½ to ⅔ full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

By cezeigler

Italian Sausage Bread
Italian

Italian Sausage Bread

3.3

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
  2. 2 Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
  3. 3 In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
  4. 4 Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

By HoneeBee

Pumpkin Cannoli
Dessert Italian

Pumpkin Cannoli

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
  3. 3 Beat cream in a chilled bowl with an electric mixer until stiff peaks form.
  4. 4 Fold into pumpkin mixture.
  5. 5 Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell.
  6. 6 Garnish the ends with sprinkles and confectioners' sugar.

By chefchristabug

Pumpkin-Coffee Tiramisu
Dessert Italian

Pumpkin-Coffee Tiramisu

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
  2. 2 In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
  3. 3 In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
  4. 4 Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
  5. 5 Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
  6. 6 Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

By In The Raw

Pumpkin Pizzelle
Dessert Italian

Pumpkin Pizzelle

2.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Preheat pizzelle iron according to manufacturer's instructions.
  2. 2 Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice in a bowl.
  3. 3 Beat sugar and eggs with an electric mixer in a separate bowl until smooth. Beat in the butter until blended, then add pumpkin purée and vanilla extract. Add flour mixture and mix on medium speed until smooth.
  4. 4 Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Cool on waxed paper.

By Lindsay

Butternut Squash Soup With Sage and Sausage
Soup Italian

Butternut Squash Soup With Sage and Sausage

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
  2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
  3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Pumpkin Butter IV

Pumpkin Butter IV

4.4

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

By Bea Gassman

Sparkling Apple Cider Mimosa
Drink

Sparkling Apple Cider Mimosa

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add sugar and pumpkin spice seasoning to a bowl; mix.
  2. 2 Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
  3. 3 Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

By Chateau Ste Michelle

Pumpkin Butter II

Pumpkin Butter II

4.5

Prep
Cook
Total

Instructions

  1. 1 In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
  2. 2 Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
  3. 3 Transfer to sterile containers, and chill in the refrigerator until serving.

By Sara

Maple Butter

Maple Butter

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

By paynes

Make-Ahead Hot Buttered Rum Mix
Drink

Make-Ahead Hot Buttered Rum Mix

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
  2. 2 To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

By SPICEGIRL522

Pumpkin Oatmeal
Breakfast

Pumpkin Oatmeal

3.9

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

By JULOYES

Pumpkin Butter III

Pumpkin Butter III

4.4

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

By Sheri

Pumpkin-Spice Latte Bombs
Drink

Pumpkin-Spice Latte Bombs

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Break 4 ounces of the white chocolate into small pieces and place in a medium microwave-safe bowl; microwave on HIGH, stirring at 30-second intervals, until melted, about 1 1/2 minutes. Spoon about 1 tablespoon of the melted chocolate into each of 6 (1 3/4-inch) silicone ball molds. Immediately flip mold over onto a cutting board or plate to allow chocolate to drip off and coat the mold. Let stand 2 minutes. Flip back over and use an offset spatula to scrape the tops of molds to clean them off, placing any dripped chocolate back into the bowl. Place silicone mold in freezer to set, about 5 minutes. Release chocolate "cups" from silicone molds; set aside. Repeat with another 4 ounces of chocolate.
  2. 2 While the molds chill, stir together beverage mix and pumpkin pie spice in a small bowl. Spoon 2 teaspoons of the mixture into 6 of the "cups."
  3. 3 Place the bowl of the leftover melted chocolate back in the microwave; microwave on HIGH until melted, about 30 seconds. Spoon or pour into a small zip-top plastic bag or piping bag and snip off 1/16-inch of the corner. Pipe a thin chocolate line along the edge of the 6 filled white chocolate cups. Place remaining 6 cups on top, using the white chocolate line as glue. Smooth out with your finger, and gently place in silicone mold; freeze until set, about 5 minutes.
  4. 4 Remove the balls from freezer, and dip an offset spatula in very hot water; use it to smooth out edges of the chocolate ball seam. Set aside.
  5. 5 Break remaining 2 ounces of chocolate into pieces, and place in a small microwave-safe bowl; microwave on HIGH until melted, about 30 seconds. Add food coloring, and stir to combine. Place in a separate ziplock bag and snip off 1/16-inch from a corner. Pipe in a zig-zag pattern on the balls. Freeze until set, about 5 minutes.
  6. 6 To serve, brew an 8- to 10-ounce cup of your favorite coffee. Place a bomb in the hot cup of coffee and stir to melt.

By Allrecipes Editorial Team