6 Must Try Pumpkin Spice Recipes

Ingredients:

For the crumble

• 1/2 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup sugar
• 1 1/2 tsp. Frontier Co-op® Pumpkin Pie Spice
• 1/4 cup pumpkin puree
• 2 Tbsp. milk
• 2 Tbsp. butter, melted
• 1 tsp. Frontier Co-op® Pure Vanilla Extract

For the topping

• 1/4 cup sugar
• 1/4 cup chopped pecans
• 1 Tbsp. sliced almonds
• 1 pinch salt
• 1/2 tsp. Frontier Co-op® Pumpkin Pie Spice
• 1/2 tsp. water

Directions:

1. Preheat oven to 325 degrees.
2. In a bowl, mix flour, baking powder, salt, sugar and pumpkin spice.
3. In a separate bowl, mix pumpkin puree, milk, butter and vanilla.
4. Pour wet ingredients into dry ingreients and mix until combined.
5. Fill oven safe ramekins with mixture.
6. In a small bowl, combine sugar, nuts, salt and pumpkin spice for topping.
7. Sprinkle topping onto filled ramekins and pour 1/2 tsp. of water over each crumble top. Bake in oven for 20-25 minutes.

These guilt-free, no-bake energy bites taste like little morsels of pumpkin pie. They are packed with plant-based protein, healthy fats, fiber and of course fall's favorite vegetable, pumpkin! They are the perfect sweet treat for a quick and healthy snack.

Ingredients:

• 3 cups old-fashioned oats
• 1/3 cup honey
• 1/3 cup brown sugar
• 3 Tbsp. melted coconut oil
• 1/2 tsp. Frontier Co-op® Sea Salt or Himalayan Pink Salt
• 1/2 tsp. Frontier Co-op® Vanilla Extract
• 2 tsp. Frontier Co-op® Pumpkin Pie Spice

Directions:

1. Thoroughly mix all ingredients in a bowl.
2. Transfer to a lined baking sheet.
3. Bake at 300 degrees for 20 minutes, stirring half-way through.

Ingredients:

For the cupcakes

• 4 large eggs
• 1 1/2 cup brown sugar, packed
• 1 cup vegetable oil
• 2 Tbsp. maple syrup
• 1/2 tsp. Frontier Co-op® Pure Vanilla Extract
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 Tbsp. Frontier Co-op® Pumpkin Pie Spice
• 1/2 tsp. salt

For the frosting

• 1 cup salted butter, room temp.
• 12 ounces cream cheese, room temp.
• 5 cups powdered sugar
• 1 Tbsp. milk
• 1 tsp. Frontier Co-op® Pure Vanilla Extract
• 1/4 tsp. Frontier Co-op® Vietnamese Cinnamon
• Pinch of salt

Directions:

Brown Butter

1. Melt butter in a nonstick pan over medium heat, stirring constantly until golden brown with a nutty aroma.
2. Pour into a bowl and cool to room temperature in the fridge.

Cupcakes

1. Preheat oven to 350 degrees and line cupcake pan.
2. In a bowl, combine eggs, brown sugar, oil, syrup, vanilla, and pumpkin.
3. Whisk in dry ingreidents, ensuring no dry remnants.
4. Fill cupcake liners about 3/4 full with batter.
5. Bake 18-19 minutes, until toothpick comes out clean.
6. Cool in pan briefly, then transfer to a wire rack before frosting.

Frosting

1. Beat brown butter and cream cheese for 2 minutes.
2. Mix in half the sugar, then add remaining sugar, milk, cinnamon, vanilla, and a pinch of salt.
3. Blend until creamy then pipe frosting onto cupcakes.
4. Store cupcakes in fridge for up to a week.