#pumpkindesserts

Savor the tastes of autumn with these adorable Pumpkin Spice Cake Pops. A delicious blend of creamy frosting and moist pumpkin cake, covered in a sweet white chocolate coating and sprinkled with festive sprinkles.

Ingredients: 1 box of vanilla cake mix. 1 cup canned pumpkin puree. 1 teaspoon pumpkin spice. 1/2 cup vegetable oil. 3 large eggs. 1 cup cream cheese frosting. 1 package white candy melts. Fall-themed sprinkles.

Instructions: Preheat the oven to 350F 175C and grease a cake pop mold. In a large bowl, combine the cake mix, pumpkin puree, pumpkin spice, vegetable oil, and eggs. Mix until well combined. Pour the batter into the cake pop mold and bake for 15-18 minutes or until a toothpick comes out clean. Allow to cool. Crumble the cooled cake into fine crumbs and mix in the cream cheese frosting until you achieve a dough-like consistency. Roll the mixture into bite-sized balls and place them on a lined baking sheet. Melt the white candy melts according to the package instructions. Dip the tip of a cake pop stick into the melted candy melts and insert it into a cake ball. Repeat for all cake balls. Dip each cake pop into the melted candy melts, covering it completely. Allow excess coating to drip off. Decorate with fall-themed sprinkles while the coating is still wet. Place the decorated cake pops upright in a foam block to allow the coating to set. Once the coating is firm, your Pumpkin Spice Cake Pops are ready to enjoy!

Prep Time: 30 minutes

Cook Time: 18 minutes

These baked pumpkin donuts are the ideal fall treatwarm and spicy. They have a deliciously spiced glaze that adds an extra layer of sweetness, and they're moist and flavorful. They will definitely quell your cravings for pumpkin, whether you eat them for breakfast or as dessert.

Ingredients: 1 3/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup canned pumpkin puree. 1/3 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup buttermilk. For the glaze:. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. Pinch of salt. 1/4 cup chopped pecans optional, for topping.

Instructions: Preheat your oven to 350F 175C. Grease a donut pan and set it aside. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, cloves, and ginger. In a separate large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. While the donuts are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, ground cinnamon, and a pinch of salt until smooth. Once the donuts are done, remove them from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Dip each cooled donut into the glaze, allowing any excess to drip off. If desired, sprinkle chopped pecans on top of the glaze. Let the glaze set for a few minutes before serving. Enjoy your warm and spicy baked pumpkin donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy this vegan pumpkin cake that is moist and full of flavor. It comes with a creamy cashew frosting. Great for fall parties or any time you want a tasty and healthy treat. This recipe is made with healthy, gluten-free ingredients.

Ingredients: 2 cups gluten-free all-purpose flour. 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 2 tsp baking powder. 1 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1 cup raw cashews, soaked overnight. 1/4 cup maple syrup. 1/4 cup coconut cream. 1 tsp vanilla extract. 1 tbsp lemon juice.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large bowl, mix together pumpkin puree, maple syrup, coconut oil, and almond milk. In another bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add dry ingredients to wet ingredients, mixing until well combined. Pour batter into prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting. To make the cashew frosting, drain soaked cashews and blend them in a food processor or blender until smooth. Add maple syrup, coconut cream, vanilla extract, and lemon juice to the cashew mixture and blend until creamy and well combined. Spread frosting over the cooled cake. Slice and serve, enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These Pumpkin Spice Cupcakes with Butterscotch Frosting are the perfect treat for fall. The warm spices of pumpkin and the rich flavor of butterscotch come together to create a delightful dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup butterscotch chips. 1/2 cup unsalted butter. 1 cup powdered sugar. 2 tablespoons heavy cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in the butterscotch chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. While the cupcakes cool, prepare the butterscotch frosting. In a saucepan, melt the unsalted butter over low heat. Once melted, stir in the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Cook until smooth and well combined. Once the cupcakes are completely cooled, frost them with the butterscotch frosting. Enjoy your delicious Pumpkin Spice Cupcakes with Butterscotch Frosting!

Prep Time: 15 minutes

Cook Time: 18 minutes

These Pumpkin Spice Cupcakes with Butterscotch Frosting are the perfect treat for fall. The warm spices of pumpkin and the rich flavor of butterscotch come together to create a delightful dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup butterscotch chips. 1/2 cup unsalted butter. 1 cup powdered sugar. 2 tablespoons heavy cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in the butterscotch chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. While the cupcakes cool, prepare the butterscotch frosting. In a saucepan, melt the unsalted butter over low heat. Once melted, stir in the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Cook until smooth and well combined. Once the cupcakes are completely cooled, frost them with the butterscotch frosting. Enjoy your delicious Pumpkin Spice Cupcakes with Butterscotch Frosting!

Prep Time: 15 minutes

Cook Time: 18 minutes

These Pumpkin Spice Cupcakes with Butterscotch Frosting are the perfect treat for fall. The warm spices of pumpkin and the rich flavor of butterscotch come together to create a delightful dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup butterscotch chips. 1/2 cup unsalted butter. 1 cup powdered sugar. 2 tablespoons heavy cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in the butterscotch chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. While the cupcakes cool, prepare the butterscotch frosting. In a saucepan, melt the unsalted butter over low heat. Once melted, stir in the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Cook until smooth and well combined. Once the cupcakes are completely cooled, frost them with the butterscotch frosting. Enjoy your delicious Pumpkin Spice Cupcakes with Butterscotch Frosting!

Prep Time: 15 minutes

Cook Time: 18 minutes

These Pumpkin Pie Cupcakes taste just like pumpkin pie without the crust. You can eat them in the fall or whenever you want a pumpkin pie flavor in the form of a cupcake.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 cup unsalted butter, melted. 1/4 cup milk. Whipped cream for garnish. Ground cinnamon for garnish.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well. Add the ground cinnamon, ground nutmeg, ground cloves, and salt to the pumpkin mixture. Stir until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add the dry ingredients to the pumpkin mixture, mixing until the batter is smooth. Stir in the melted unsalted butter and milk until the batter is well combined. Line a muffin tin with cupcake liners and evenly distribute the batter among the cupcake cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, garnish each cupcake with a dollop of whipped cream and a sprinkle of ground cinnamon. Enjoy your delicious crustless mini pumpkin pie cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes