Everything You Need To Know About Pumpkin Spice

It’s Fall and that means it’s time for pumpkin spice and everything nice! Everything from cupcakes to lattes are getting their own pumpkin spice makeover and millennials can’t get enough of this Autumn food trend. So, if you are looking to make some pumpkin spice magic for yourself, here’s everything you need to know.

1. The Magic Ingredients

First things first, what makes this spice blend so irresistible? Contrary to popular belief, there is no pumpkin in this fall cooking mix. Ginger, nutmeg, cinnamon and ground cloves are the magic ingredients here. These simple ingredients combine to create the essentials for this deliciously distinctive flavour!

2. DIY Pumpkin Spice Mix

There is no secret, safeguarded recipe for this spice blend. You can make a fresh batch of some pumpkin spice blend at home in just about a few minutes and sprinkle it over just about everything!


• 4 tablespoons of ground cinnamon
• 3 teaspoons of ground nutmeg
• 3 teaspoons of ground ginger
• 1 1/2 teaspoons of ground cloves


1. Place all the ingredients in a bowl.
2. Stir well to combine.
3. Store in an air-tight container.

3. What’s the best way to use Pumpkin Spice?

The comforting flavour of pumpkin spice goes well with just about any sweet treat. Oatmeals, pancakes, muffins, cookies, pies, puddings and every other dessert you can think of, you can certainly sweeten the deal with this fall-favourite baking ingredient.

You can even stir it in your coffee or some tea, add it to some whipped cream or some popcorn with an added sweetener. Try it as a spice in your meat dishes for a pumpkin spice blast!

Experiment with it by putting it in some spicy Caribbean and Middle Eastern dishes. Bring on the pumpkin spice on those hummus and veggies now!

4. Make Your Very Own Pumpkin Spice Latte

Now, you can enjoy this Autumn marvel of a drink at home as well! Try this recipe to whip up your own cup of pumpkin spice latte.


• 2 cups of milk (nut milk substitutes for vegans)
• ½ cup of pumpkin, washed, unseeded, peeled and chopped into smaller pieces
• 1 to 3 tablespoons of Healthy Alternatives Refined Sugar (or coconut sugar for the health conscious)
• 1 tablespoon of vanilla extract
• 1/2 teaspoon of pumpkin pie spice, plus more for serving
• 1/2 cup of strong hot coffee
• Whipped cream, for serving (optional)


1. Bring a large pot of lightly salted water to a boil, remove the stringy fibers in the pumpkin pieces.
2. Add them to the boiling water and cook for about 25 minutes or until the flesh is tender when pierced with a knife.
3. Puree the pumpkin in a food processor.
4. Add the milk, 2 tbsp. of the pumpkin puree, and the sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
5. Divide the mixture between two mugs. Top with some whipped cream and a sprinkle of pumpkin pie spice.

5. Devour These Pumpkin Spice Cupcakes

These pumpkin spice cupcakes are just what you need to beat those comfort food hunger pangs. The cream cheese frosting is bound to cheer up your taste buds.


• 1 1/2 c. Healthy Alternatives Maida (all-purpose flour)
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. Kosher salt
• 1 c. pure pumpkin
• 2 tbsp. molasses
• 1 tsp. pure vanilla extract
• 1/2 c. (1 stick) unsalted butter, at room temperature
• 3/4 c. granulated sugar
• 2 large Healthy Alternatives Free Range Country Eggs

For The Cream Cheese Frosting:

• 4 oz. cream cheese, at room temperature
• 2 tbsp. butter, at room temperature
• 2 c. icing sugar
• 1 tsp. vanilla extract


1. Heat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2. Whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. In another bowl, combine the pumpkin, molasses and the vanilla.
3. In a large bowl, with an electric mixer on medium speed, beat the butter and the sugar until it is light and fluffy, about 3 minutes.
4. Reduce the speed to low and beat in the eggs, one at a time. Then, alternately add the flour and the pumpkin mixture, beating until they are just combined.
5. Divide the batter among the muffin-pan cups and bake them until they are cooked through, 25 to 30 minutes. Transfer the tray to a wire rack; let it cool for 5 minutes.
6. For the cream cheese frosting: Using an electric mixer, beat the cream cheese and the butter until it is light and fluffy. Gradually beat in the icing sugar and the vanilla extract until it is light and fluffy.
7. To serve, frost the cupcakes with the cream cheese frosting.

6. Dig Into This Roasted Garlic And Pumpkin Hummus

This savory pumpkin spice recipe is sure to jolt your palette with a blast of flavours! Impress your party guests this fall with this roasted garlic and pumpkin hummus.


For the roasted garlic:

• 1/2 cup of Healthy Alternatives Pure Olive Oil
• 3 cloves of garlic, smashed

For the Hummus:

• 1 15.5-ounce can garbanzo beans, drained
• ½ cup of pumpkin, washed, unseeded, peeled and chopped into smaller pieces
• 2 tablespoons of lemon juice, plus more if needed
• 2 tablespoons of tahini
• 1/2 teaspoon of pumpkin spice
• Kosher salt

Pumpkin Seed Garnish:

• 1/4 cup of Healthy Alternatives Roasted Pumpkin Seeds
• Kosher salt and freshly ground Healthy Alternatives Organic Whole Black Pepper


1. Bring a large pot of lightly salted water to a boil, remove the stringy fibers in the pumpkin pieces.
2. Add them to the boiling water and cook for about 25 minutes or until the flesh is tender when pierced with a knife. Puree the pumpkin in a food processor.
3. Preheat the oven to 375 degrees F.
4. Place the olive oil and the garlic in a small baking dish and roast it, making sure the garlic does not begin to brown but just turns a light golden color and becomes tender, 15 to 20 minutes.
5. Add the roasted garlic cloves plus the 2 tablespoons of the oil from the baking dish (reserve the remaining oil) to a food processor along with the garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin spice and a nice pinch of salt.
6. Blend this mixture until it turns smooth, then add a bit more of the roasted garlic oil to smooth out the texture.
7. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining olive oil over the top; cover and refrigerate it for at least 2 hours.
8. When it is ready to serve, add the roasted pumpkin seeds and serve slightly chilled or at room temperature.

Ready to get your pumpkin spice on? Get your ingredients at Nature’s Basket.

There are lots of other ways to satiate your sweet cravings. Check out these Hazelnut Chocolate Recipes To Blow Your Tastebuds Away.

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