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Grace-Filled Homemaking

The Semi-Crunchy Mama's Guide to Healthy Recipes, Faith and All Things Homemaking

Pumpkin Pie Spice

Maple Cupcakes with Pumpkin Spice Frosting

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This post might include affiliate links for products that I know and LOVE!

Last year, my Candy Cane Cake was easily the most popular recipe on my blog. It took many hours of tweaking that cake, but finally, I created a cake that has that bakery-crumb texture while still being healthy! The cake’s base is vanilla, so I guess you could say it’s my master recipe for many cupcakes and baked goods to come. 🙂

 

cupcakes, maple, pumpkin spice

 

My most recent variation using this master recipe is a Fall-themed Maple Cupcake with Pumpkin Spice Frosting. I wanted to create a go-to cupcake to keep in my fridge to ward off all the Pumpkin Spice temptations! Seriously, the struggle is real. Having something of my own on hand leaves no excuses. It also pays off to have a treat your toddlers like because every so often I like to feel like a “cool mom” and feed them cake for breakfast. 🙂

 

 

This is one of those desserts that you’d be able to serve to your friends and family without having them know the cupcakes are any different than their sugary rivals. The cupcake itself is flavored with just a hint of maple, while the icing has actual pumpkin in it, which makes it taste like Fall in a dessert. You’ll appreciate how easy these little cakes are to make.

 

If you prefer the ease of making an actual cake, feel free to use a 9×13 inch pan. You’ll have to adjust the time to about 30-35 minutes or until a knife poked in the middle comes out clean. The cake should be golden brown on top! This recipe makes 12 cupcakes or 1 9×13 inch cake. I keep my cupcakes in the fridge because I find the icing tastes better this way.

 

 

Special Items Mentioned:

Gentle Sweet

This recipe is low-carb, sugar-free and a THM:S!

Maple Cupcakes with Pumpkin Spice Frosting
Print Recipe
Servings
12 Cupcakes
Cook Time
25-30 minutes
Servings
12 Cupcakes
Cook Time
25-30 minutes
Maple Cupcakes with Pumpkin Spice Frosting
Print Recipe
Servings
12 Cupcakes
Cook Time
25-30 minutes
Servings
12 Cupcakes
Cook Time
25-30 minutes
Ingredients
Cupcakes
Pumpkin Spice Frosting
Servings: Cupcakes
Instructions
  1. Preheat the oven to 350 degrees. Grease the pan of your choice or add cupcake liners. Mix all dry ingredients together until there are no lumps and set aside. Mix wet ingredients together and slowly add dry. Mix until well combined. Spoon batter into pan of choice and bake for 25-30 minutes for cupcakes or 30-35 minutes for a sheet cake. The cakes should be golden brown on top and a knife inserted in the middle should come out clean. Cool then frost!
Pumpkin Spice Frosting
  1. Whip all ingredients together until light and fluffy. Frost the cupcakes and dust with cinnamon if desired. Enjoy!
Recipe Notes


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Nutrition Facts
Amount Per Serving
Calories 158
% Daily Value
Total Fat 13.7g
18%
Saturated Fat 8.5g
43%
Trans Fat 0.0g
Cholesterol 42mg
14%
Sodium 287mg
12%
Total Carbohydrates 4.5g
2%
Dietary Fiber 1.6g
6%
Sugars 0.9g
Protein 4.7g
Vitamin A 0%
Vitamin C 0%
Calcium 242%
Iron undefined%

 



Pumpkin Spice Latte Ice Cream

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This post might include affiliate links for products that I know and LOVE!

I loved a good iced Pumpkin Spice Latte. If I go to a coffee shop, my drink is ALWAYS iced. Even in the dead of Winter. We Midwestern folks go by coffee craze seasons; Pumpkin Spice Latte (Fall) or Peppermint Mocha (Winter). The fad in my neck of the woods is real and it gets a bit obsessive! We have pumpkin spice creamers, chocolate, coffee grounds, soap, candles and even Cheerios.

 

It’s no surprise that I’ve had my mind on creating a Pumpkin Spice Latte ice cream since the beginning of Summer! If you live in a warmer state (lucky you!), you’ll want to give this dessert a try during the PSL craze months. You’ll get your fill of pumpkin spice, but you’ll actually be doing it the healthy way. This ice cream is low-carb, sugar-free and a Trim Healthy Mama “S”. You’ll notice it’s heavy on the pumpkin spice, light on the latte. It doesn’t really taste like a coffee ice cream, but there’s still that slight note there that makes it interesting.

This recipe makes 1 pint. You’ll notice I add glycerine to my ice creams. That is totally optional, but it does help the ice cream to scoop better and have a better texture. I linked the ice cream maker I use in the box below. It’s fairly inexpensive and super easy to use. I’ve been pleased with the results. It makes wonderful soft serve ice creams.

Special Items Mentioned:

Gentle Sweet

Pumpkin Spice Latte Ice Cream
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Pumpkin Spice Latte Ice Cream
Print Recipe
Ingredients
Servings:
Instructions
  1. Blend all ingredients in a blender. Pour into your ice cream maker and follow the manufacturers instructions! Enjoy!
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Nutrition Facts
Amount Per Serving
Calories 77
% Daily Value
Total Fat 6g
8%
Saturated Fat 3.3g
17%
Trans Fat 0.0g
Cholesterol 85mg
28%
Sodium 31mg
1%
Total Carbohydrates 4.4g
2%
Dietary Fiber 0.6g
2%
Sugars 2.3g
Protein 1.8g
Vitamin A 0%
Vitamin C 0%
Calcium 34%
Iron undefined%


Oolong Pumpkin Spice Latte (Low-Carb, Sugar-Free, THM:S!)

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This post might include affiliate links for products that I know and LOVE!

If you’re a fan of Pumpkin Spice Latte’s, you’ll want to try this recipe. It’s the same idea as a regular latte, but with oolong tea instead of coffee.

My Oolong Pumpkin Spice Latte is a unique twist on a typical Fall treat. This foamy drink gives you the joy of Fall with added health benefits

Coffee is awesome, but I know there are some people who can’t have it or just plain don’t like it. Oolong has a lot of benefits that coffee doesn’t have. It’s full of antioxidants and Vitamin A, C, E, and K! It stimulates your nervous system in a gentler way than coffee does. It revs up your metabolism and it even burns a few calories. If I can burn calories while drinking an awesome drink, I’m totally doing it. I’ve also added MCT oil to this drink which helps you feel full, balance hormone levels and even give your mood a boost. One of my favorite things about this drink is that if you blend it well, it has the typical luscious foam of a regular latte.

This is a single-serve recipe. I personally prefer my drinks cold, so I pour it over ice. You’re probably like most of America and prefer your drinks hot in the Winter, so ignore my insanity and carry on. 🙂

My Oolong Pumpkin Spice Latte is a unique twist on a typical Fall treat. This foamy drink gives you the joy of Fall with added health benefits

If you’d like a coffee version of this drink, click here.

Special Items Mentioned:

Super Sweet

Oolong Pumpkin Spice Latte (Low-Carb, Sugar-Free, THM:S!)
Print Recipe
Servings
1
Servings
1
Oolong Pumpkin Spice Latte (Low-Carb, Sugar-Free, THM:S!)
Print Recipe
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Blend all ingredients together. Enjoy hot or pour over ice for a cold drink.
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Nutrition Facts
Amount Per Serving
Calories 192
% Daily Value
Total Fat 21.6g
28%
Saturated Fat 19.9g
99%
Trans Fat 0.0g
Cholesterol 1mg
0%
Sodium 11mg
0%
Total Carbohydrates 3.5g
1%
Dietary Fiber 1.3g
5%
Sugars 2.1g
Protein 1.4g
Vitamin A 0%
Vitamin C 0%
Calcium 11%
Iron undefined%


Pumpkin Crumb Cake

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This post might include affiliate links for products that I know and LOVE!

I saw a Pumpkin Crunch Cake floating around Facebook and I knew I had to convert it to the THM side.

 

 

 

This cake is one of a kind. It features a pumpkin pie filling on the bottom and a crumble topping that is to die for. I kept it a little lighter by using THM Baking Blend. It has nuts and a bit of butter, so it needed some sort of calorie cutback. 🙂 I’m over here feeling like I hit gold with the filling. I think I found my new favorite on plan pumpkin pie filling! I’m really excited to take this dessert to any Fall time potlucks and family gatherings. I think this is the type of dessert that even those who aren’t on plan would love.

 

My little ones had so much fun making this cake. They were able to add things to the mixing bowl and of course, lick the batter. I love being able to include them in my work. It makes for a wonderful bonding time. A few of you have asked how I record my recipes and the answer is simple. I just write my recipe on a notecard, sometimes before I make the actual recipe and sometimes during. I have lost a note card before, so maybe I need a new system!

 

This recipe makes a full 9×13 inch pan. I found that one square was satisfying with some coffee (of course! #Momlife!)

Special Items Mentioned:

Gentle Sweet

Baking Blend

Nutrition Facts
Amount Per Serving
Calories 162
% Daily Value
Total Fat 15.7g
20%
Saturated Fat 5.5g
28%
Trans Fat 0.0g
Cholesterol 50mg
17%
Sodium 59mg
3%
Total Carbohydrates 4.5g
2%
Dietary Fiber 1.9g
7%
Sugars 1.5g
Protein 2.7g
Vitamin A 0%
Vitamin C 0%
Calcium 34%
Iron undefined%

Pumpkin Crumb Cake
Print Recipe
Servings
1 9x13 inch pan
Servings
1 9x13 inch pan
Pumpkin Crumb Cake
Print Recipe
Servings
1 9x13 inch pan
Servings
1 9x13 inch pan
Ingredients
Crumble Topping
Servings: 9x13 inch pan
Instructions
  1. Preheat oven to 350. Grease a 9x13 inch pan. Mix all ingredients together and spread in pan.
Crumble Topping
  1. Mix dry ingredients together and sprinkle over the pumpkin filling. Pour melted butter evenly over top. Bake for 1 hour. Your filling should be set, like a pumpkin pie and your topping should be lightly brown. Enjoy!
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Pumpkin “Pike” Bars with Cinnamon Cream Cheese Icing

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This post might include affiliate links for products that I know and LOVE!

Oh, the pumpkin spice. Seriously, I might just be addicted! My Mom actually bought me these adorable oven mitts that say “Pumpkin Spice Life” and she lovingly refers to me as the pumpkin spice queen.

And as the pumpkin spice queen, I couldn’t create these yummy treats and not share them, that would just be rude!

 

pumpkin-pike-bars-1

 

These bars are a shake-up on the usual pumpkin bar. They’re actually more like my Better than Snickers Cake because they have a “condensed milk” sauce poured on top. The base is a combination of a cake and pumpkin pie (Hence, pike!) and the cinnamon cream cheese icing is the perfect compliment to the pumpkin without completely overpowering it or making it too sweet.

img_0127

These bars are awesome with a cup of tea or coffee. I also love having them for breakfast. 🙂

Condensed Milk:

I use this recipe from Joy-Filled Eats. You’re only going to use half of this recipe.

Specialty Items Mentioned:

Gentle Sweet 

Baking Blend 

Pumpkin "Pike" Bars with Cinnamon Cream Cheese Icing
Print Recipe
Delicious pumpkin bars with a twist!
Servings
1 8x8 Pan
Cook Time
30 minutes
Servings
1 8x8 Pan
Cook Time
30 minutes
Pumpkin "Pike" Bars with Cinnamon Cream Cheese Icing
Print Recipe
Delicious pumpkin bars with a twist!
Servings
1 8x8 Pan
Cook Time
30 minutes
Servings
1 8x8 Pan
Cook Time
30 minutes
Ingredients
Cake Base
Cinnamon Cream Cheese Icing
Servings: 8x8 Pan
Instructions
Cake Base
  1. Mix all ingredients together and pour into a 8x8 pan. Bake at 350 for 30 minutes. Let cool for 15 minutes. Poke holes in the cake and pour 1/2 the condensed milk recipe on top of the cake (link in post!) Let the cake cool the rest of the way and then frost it!
Cinnamon Cream Cheese Icing
  1. Whip all ingredients together until light and fluffy. Garnish with slivered almonds if desied.
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Pumpkin Roll Muffins: Low-Carb, Sugar-Free, THM S!

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I have a secret.

I can’t bake a pretty pumpkin roll. Seriously, I absolutely cannot handle it. Maybe I’m not coordinated enough, maybe I lack the patience to carefully roll it, who knows? But, I really love the taste of pumpkin rolls. They make my world go round! I decided to simplify the pumpkin roll process and make muffins so I can have the taste of my favorite treat whenever I want.

Pumpkin Roll Muffins

 

These muffins have a dense base that is reminiscent of a muffin-pumpkin pie love child. That’s the only way I can describe it! They have a cream cheese glaze that is just the icing on the cake (haha!). Not only are they simple to make, but they’re also family-friendly, which is my goal for each recipe I create.

IMG_0088

This recipe makes a dozen muffins, so be sure to share! 🙂

IMG_0089

Specialty Items Mentioned:

Baking Blend

Gentle Sweet

Mineral Salt

I use cute silicone muffin cups because they’re cost-effective and look so cute! You can find a similar style here.

 

Pumpkin Roll Muffins: Low-Carb, Sugar-Free, THM S!
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Pumpkin Roll Muffins: Low-Carb, Sugar-Free, THM S!
Print Recipe
Ingredients
Muffin Base
Glaze
Servings:
Instructions
Muffin Base
  1. Preheat oven to 350 degrees and grease a muffin pan (or use silicone cups like the ones mentioned above!). Mix dry ingredients until blended well. Stir in the remaining ingredients until just combined. Fill muffin cups 1/2 full and bake for 25-30 minutes or until a toothpick stuck in the middle comes out clean.
Glaze
  1. Mix the cream cheese, sweetener and half and half until smooth. The consistency should be thin enough to drizzle, yet not totally watery. Add more half and half if you need to. Drizzle over muffins and let cool. I find these muffins taste best straight out of the refrigerator!
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