Fabulous Recipes to Spice Up Your Fall

• 1 1/2 cups whole milk
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• pinch of ground cloves
• 1/2 teaspoon vanilla
• pinch sea salt
• 2 ounces white chocolate (roughly chopped)

Directions:

1.  In a small sauce pan over medium heat, combine milk, pumpkin and spices. Cook string constantly until just simmering.
2. Remove from heat and add chocolate (reserve some for garnish). 
3. Just before serving, top each mug with a generous mound of whipped cream, a few shavings of white chocolate, and a sprinkle of pumpkin pie spice or cinnamon.
4. Serve immediately.

Caramel Apple Cupcakes

Ingredients:

Cupcake – 

• 2 1/2 Cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon apple pie spice
• 3/4 cup firmly packed brown sugar
• 3/4 cup butter, melted
• 1/2 cup caramel ice cream topping
• 1/4 cup half & half
• 3 eggs
• 1 1/2 cups shredded apples

Frosting – 

• 1/2 cup firmly packed brown sugar
• 4 to 5 tablespoons half & half
• 2 tablespoons butter 
• 2 1/2 to 3 cups powdered sugar
• 1 teaspoon vanilla

Directions:

1. Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside. 
2. Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Add flour mixture; stir until just moistened. Stir in apples. 
3. Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely. 
4. Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.

Maple Pecan Streusel Pumpkin Bread

Ingredients:

Bread – 

• 1 1/2 cup flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup maple syrup
• 1 egg
• 1/3 cup vegetable oil

Streusel – 

• 2 tbsp flour
• 2 tbsp granulated sugar
• 1/4 tsp pumpkin pie spice
• 1/4 cup unsalted butter, chilled
• 1/4 cup pecans, chopped

Directions:

1. Preheat the oven to 375 degrees and place a rack in the middle. Butter a 9 inch loaf pan then fit a piece of parchment paper inside the pan with a little overhang to grasp easily. Set it aside.
2. Whisk together the flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl.
3. In a larger bowl mix the pumpkin puree, sugar, maple syrup, egg and oil. Add the dry ingredients and blend until it’s just combined.
4. In a small bowl whisk together the flour, sugar and pumpkin pie spice then cut in the butter with a pastry blender or two knives until it resembles pea sized chunks. Toss it with the chopped pecans.
5. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Sprinkle the streusel evenly over the top.
6. Bake it for 30 – 40 minutes until a toothpick inserted into the middle comes out clean. Let it cool in the pan for about 5 – 10 minutes before lifting it out using the parchment paper overhang to cool completely on a rack. Slice and enjoy!

Pumpkin Cheesecake Trifles

Ingredients:

• 12 Biscoff Cookies, crushed into crumbs
• 1 tablespoon unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 cup pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice
• 1 large tub (12 oz.) whipped topping, thawed, divided

Directions:

1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.
5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs.