#spicedpumpkin

Indulge in the delightful layers of Spiced Pumpkin Bundt Cake Parfait, combining the rich flavors of pumpkin, warm spices, and creamy whipped cream. A perfect dessert to celebrate the autumn season.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 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. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup buttermilk. For Parfait Layers: Whipped cream, Pumpkin pie spice, Crushed graham crackers.

Instructions: Warm the oven up to 175F 350C. Butter and flour a bundt cake pan. Pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla extract should all be mixed together in a large bowl. Mix everything together well. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Slowly add the dry ingredients to the pumpkin mixture while mixing in the buttermilk every so often. Don't mix any further than that. When the bundt cake pan is ready, pour the batter into it and smooth the top. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut the cake into little cubes after it has cooled down. Layer the pumpkin bundt cake and whipped cream by putting cubes of cake and cream in different glasses or bowls. Each layer should have pumpkin pie spice and crushed graham crackers on top of it. Do this again and again until the glasses are full. Spread some whipped cream on top and sprinkle some pumpkin pie spice on top of that. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

These little pumpkin bundt cakes don't have any grains and are vegan. They are also full of warm spices. This is a great treat for fall or any time you want a tasty pumpkin dessert.

Ingredients: 1 1/2 cups almond flour. 1/2 cup coconut flour. 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 teaspoon baking soda.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease a mini bundt cake pan. Put pumpkin puree, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, and baking soda in a large bowl. Mix the ingredients together until they are well mixed. Fill up each mini bundt cake pan cavity about three quarters of the way to the top with batter. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the cakes cool for 10 minutes in the pan, then carefully take them out and put them on a wire rack to cool all the way through. Once it's cool, you can either drizzle it with melted dairy-free chocolate or sprinkle it with powdered sugar before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

With their warm, spiced pumpkin flavor, these Pumpkin Crullers with Vanilla Bean Glaze are a delightful fall treat. These decadent donuts are made even more elegant by the rich vanilla bean glaze.

Ingredients: 1 cup canned pumpkin puree. 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp salt. 2 large eggs. 2 tbsp unsalted butter, melted. 2 tsp vanilla extract. Vegetable oil, for frying. 1 cup powdered sugar. 1 vanilla bean, seeds scraped. 2-3 tbsp milk.

Instructions: In a large mixing bowl, combine pumpkin puree, flour, granulated sugar, cinnamon, nutmeg, cloves, and salt. Mix until a dough forms. Add eggs, melted butter, and vanilla extract to the dough. Mix until well combined. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375F 190C. Drop spoonfuls of the dough into the hot oil, shaping them into cruller shapes with a spoon or your hands. Fry until golden brown, about 2-3 minutes per side. Remove crullers from the oil and drain on paper towels. In a separate bowl, whisk together powdered sugar, scraped vanilla bean seeds, and milk until you have a smooth glaze. Dip each cruller into the vanilla bean glaze, coating it evenly. Allow excess glaze to drip off. Place the glazed crullers on a wire rack to set for a few minutes. Serve your delicious pumpkin crullers with vanilla bean glaze and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

A luscious and flavorful pumpkin mousse parfait with layers of spiced pumpkin goodness, gingersnap crunch, and whipped cream.

Ingredients: 1 cup canned pumpkin puree. 1 cup heavy cream. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 1 1/2 cups gingersnap cookie crumbs. 1/2 cup chopped pecans. Whipped cream and additional gingersnap crumbs for garnish.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Put the pumpkin puree, sugar, vanilla extract, and spices in a different bowl and mix them together until they are well mixed. Mix the pumpkin and whipped cream together slowly until the mixture is smooth and even. Place pumpkin mousse in bowls or glasses for serving and top with gingersnap cookie crumbs and chopped pecans. Keep adding layers until the glasses are full, and top it all off with a layer of pumpkin mousse. Put the parfaits in the fridge for at least two hours so they can set. Use whipped cream and more gingersnap crumbs to decorate the top before serving. Have fun with your yummy Pumpkin Mousse Parfait!

Prep Time: 20 minutes

Cook Time: 0 minutes

This Pumpkin Naked Cake is a delectable dessert that is ideal for fall gatherings. It's made with moist, spiced pumpkin cake layers that are exposed on the sides for a rustic appearance. The pumpkin flavor is enhanced by the creamy cream cheese frosting, making it a delectable treat for pumpkin lovers.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2 teaspoons baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup buttermilk.

Instructions: Start by heating the oven to 350F 175C. Prepare three 6-inch round cake pans by greasing and flouring them. Mix the sugar, vegetable oil, eggs, and vanilla extract together in a large bowl until everything is well mixed. Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones, mixing in the buttermilk every so often. Don't mix any further than that. Spread the batter out evenly in the cake pans that have been prepared. After the oven is hot, bake the cakes for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the cakes cool for 10 minutes in the pans, then move them to a wire rack to cool all the way through. It's time to put together your pumpkin naked cake! Once the cakes are completely cool, stack the layers and frost the top and sides with your favorite cream cheese frosting. If you want, you can decorate the cake with more pumpkin puree or pumpkin spice. Serve this tasty Pumpkin Naked Cake and enjoy it!

Prep Time: 30 minutes

Cook Time: 25 minutes

This Paleo Earl Grey Pumpkin Latte is a cozy, flavorful twist on the classic pumpkin spice latte. It combines the fragrant notes of Earl Grey tea with creamy almond milk, pumpkin puree, and warm spices for a comforting beverage that's perfect for chilly mornings or evenings.

Ingredients: 1 cup brewed Earl Grey tea. 1/2 cup unsweetened almond milk. 1/4 cup pumpkin puree. 1 tablespoon maple syrup optional. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. Pinch of ground cinnamon. Pinch of ground nutmeg.

Instructions: In a small saucepan, heat the almond milk and pumpkin puree over medium heat, stirring until well combined and heated through. Add the brewed Earl Grey tea, maple syrup if using, pumpkin pie spice, vanilla extract, cinnamon, and nutmeg. Stir until everything is well incorporated and the mixture is heated through. Pour the latte into a mug and enjoy hot.