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INSIDERS Shared Pumpkin Spice Delights!!!

INSIDERS Shared Pumpkin Spice Delights!!!

Pumpkin Cream Cheese Muffins
Sent by Brittany G.


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or a mixture of 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/2 tsp ground allspice)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 8 ounces cream cheese, softened (block form, not whipped)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons milk (any type)

Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a muffin tray with liners or grease it with cooking spray. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice (or the mixture of individual spices). In a separate bowl, mix the pumpkin puree, melted and cooled butter, pure vanilla extract, and the large egg. Combine the wet mixture with the dry mixture, stirring until just combined. Fill each muffin liner with the batter, filling them about 3/4 full. Now, for the cream cheese filling, place the softened cream cheese, pure vanilla extract, all-purpose flour, granulated sugar, and milk in a bowl, and mix until well combined. Using a piping bag or a Ziploc bag with the corner tip cut off, add a dollop of the cream cheese mixture to the center of each muffin cup; it will sink slightly into the batter. Bake in the preheated oven for approximately 18-20 minutes until the muffins are baked through and have a golden top. Afterward, allow the muffins to cool for 2-3 minutes before removing them from the tray. Enjoy these homemade muffins that are even better than the ones from Starbucks!


Pumpkin Spice Cheesecake Stuffed Apples 
Sent by Cecil K.

  • 4 apples
  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/2 cup crushed graham crackers
  • Caramel sauce (optional)

To prepare these delightful Pumpkin Spice Cheesecake Stuffed Apples, begin by preheating your oven to 350°F (175°C). Next, carefully slice off the top of each apple and scoop out the core, creating a hollow space within each apple to accommodate the delicious filling. In a mixing bowl, combine the softened cream cheese, pumpkin puree, brown sugar, and pumpkin pie spice, ensuring a smooth and creamy mixture. Now, fill each apple generously with the pumpkin cheesecake mixture and sprinkle a layer of crushed graham crackers on top for added texture and flavor. Place the stuffed apples into a baking dish, and let them bake for approximately 25-30 minutes, or until the apples become tender and the filling is wonderfully aromatic. If desired, drizzle these delectable treats with caramel sauce for an extra touch of sweetness. Serve them warm, and savor the delightful blend of pumpkin spice and cheesecake flavors in each bite. Enjoy!

 Pumpkin Cake
Sent by Corrine N.
  • 1 package of yellow cake mix (regular size)
  • 1 can (15 ounces) pumpkin, divided
  • 4 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1/3 cup canola oil
  • 1-1/2 teaspoons pumpkin pie spice, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1/4 cup caramel ice cream topping
  • Pecan halves, toasted

Start by preheating your oven to 350°F (175°C) and prepare two 9-inch round baking pans by lining the bottoms with parchment paper and greasing the paper. In a large mixing bowl, combine the cake mix, 1 cup of pumpkin, eggs, milk, oil, and 1 teaspoon of pumpkin pie spice. Beat the mixture on low speed for 30 seconds and then increase the speed to medium for 2 more minutes until the batter is smooth. Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer them to wire racks to cool completely.

For the filling, beat the cream cheese until it becomes light and fluffy, and then beat in the confectioners' sugar and the remaining pumpkin and pie spice until the mixture is smooth. Fold in the whipped topping. Using a long serrated knife, carefully cut each cake horizontally in half, creating a total of four layers. Start by placing one cake layer on a serving plate and spreading a quarter of the filling evenly over it. Repeat this process three more times with the remaining cake layers and filling. Finish by drizzling the assembled cake with caramel topping and sprinkling it with pecans. Store the cake in the refrigerator until you're ready to serve it. Enjoy!


 Pumpkin Spice Muffins
Sent by Lynn K.

  • 1 box of Spice cake mix
  • 1 (15 oz) can of pumpkin puree
  • Optional: Cinnamon sugar for sprinkling
  • Optional: 1/2 cup of chopped nuts (like walnuts or pecans)
  • Optional: 1/2 cup of raisins
  • Optional: 1/2 cup of chocolate chips
  • Optional: Cream cheese frosting or melted chocolate for drizzling

To make these tasty muffins, start by preheating your oven to 375°F (190°C) and greasing a regular 12-cup muffin tin. In a big bowl, mix the spice cake mix and the can of pumpkin puree together until it becomes a smooth mixture. Then, scoop this mixture into the muffin tin, filling each cup about two-thirds full.

Pop the muffin tin into your preheated oven and let the muffins bake for roughly 18-20 minutes. You can check if they're done by sticking a toothpick into the center of a muffin; it should come out clean when they're ready. Take the muffins out of the oven and let them cool in the tin for a short while before moving them to a wire rack to cool completely.

If you want to add some extra flavor and fun, consider these optional ideas: sprinkle a bit of cinnamon sugar on top before baking, mix in some chopped nuts, raisins, or chocolate chips into the batter, or even add some cream cheese frosting or melted chocolate drizzle on top.

Once your muffins are cooled and any extras are set, they're ready to enjoy. This recipe makes 12 yummy pumpkin spice muffins, and you can personalize them however you like. Enjoy your homemade treats!


 Pumpkin Scones
Sent by  Terry B.
  • 2 cups all-purpose flour
  • 1 T. baking powder
  • 1/2 tsp. salt1/4 cup sugar
  • 3 T. packed light brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 6 T. unsalted butter, cut into small cubes
  • 1/2 cup canned pumpkin puree
  • 1 large egg
  • 6 T. half and half
  • Options to add: cinnamon chips, butterscotch chips, chopped pecans
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat. In a large bowl, whisk together the flour, baking powder, salt, both sugars, cinnamon, nutmeg, and ginger. Add in the cold butter and using a pastry cutter, cut the butter into the flour mixture until the butter is evenly distributed throughout the flour mixture and no large lumps remain. In a small bowl, combine the pumpkin puree, egg, and half and half. Pour into the flour mixture and fold to combine. Form the dough into a ball. On a lightly floured work surface, divide the dough into 2 parts. Pat each part into a circle about an inch thick. Depending on the size of the scone cut each ball into 6 triangles.

Put the scones on the baking sheet and bake for 13-14 minutes, until golden brown.

Spiced Glaze

  • 1/2 cup plus 2 T. powdered sugar
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg pinch of ginger
  • 2 tsp. milk
After the scones have cooled, top with glaze.
 Mouthwatering Fall Pancakes 
Sent by  Heather P.
  • 1 cup pancake mix (any kind)
  • 1/2 canned pure pumpkin
  • 3/4 cup water
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. lemon zest
  • 1/2 tsp. fresh ginger
 Pumpkin Spice Pudding 
Sent by  Heather P.
  • 1 box of vanilla pudding mix (or homemade if desired)
  • 1/2 cup of canned pumpkin puree
  • 1 tablespoon of brown sugar
  • 1 tablespoon of pumpkin pie spice
  • A dash of nutmeg
  • 1 teaspoon of cinnamon
  • Homemade whipped cream
  • 1 teaspoon of pumpkin pie spice for whipped cream
  • 1 teaspoon of brown sugar for whipped cream
  • A dash of cinnamon for whipped cream

Prepare the vanilla pudding by either following the instructions on the box or making homemade vanilla pudding. In a mixing bowl, combine half a cup of canned pumpkin puree with a tablespoon of brown sugar, a tablespoon of pumpkin pie spice, a dash of nutmeg, and a teaspoon of cinnamon. Mix until well combined. Gently fold this pumpkin spice mixture into the prepared vanilla pudding until fully incorporated. Place the combined mixture in the refrigerator and let it set for at least 1-2 hours until it reaches the desired pudding consistency. In a separate bowl, prepare homemade whipped cream by whipping it until it thickens. Add a teaspoon of pumpkin pie spice, a teaspoon of brown sugar, and a dash of cinnamon to the whipped cream, and continue whipping until stiff peaks form. Once the pumpkin spice pudding has set, spoon it into serving dishes, and top each serving with a generous dollop of the homemade pumpkin pie spice whipped cream. Serve and enjoy your delicious Pumpkin Spice Pudding with a delightful twist!



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