I made pumpkin pie spice out of necessity first (I needed it) and then with strong intention. Just browsing two grocery stores I noticed big price differences, but not what you think. The discount super store was charging almost twice as much for the lesser quality spice blend and didn’t include all the ingredients the lower priced, higher quality blend did.

Many of the pumpkin spices sold in grocery stores taste like wood.

Pre-packaged spice blends aren’t always what you think they are. This made me more determined to just whip up my own.

Make Pumpkin Pie Spice and Never Look Back

In a good quality pumpkin pie spice you will find cinnamon, ginger, cloves, all spice, nutmeg and mace, all ground and balanced accordingly. I played around a little and you can too if you want to adjust to your own taste buds, but I think my ratio of the spices is a great mix.

Cinnamon is the predominant spice, so be sure to use a high quality cinnamon that has an intense aroma.

Ginger is the next biggest ingredient is ginger which gives a fragrant bite to the blend.

Ground Cloves have high health benefits, but a little goes a long way, so use sparingly.

Allspice is a spice, not a blend, and looks like a peppercorn. It’s used in Carribbean cooking, grown primarily in Jamaica, but is indispensable in middle eastern cooking.

Tumeric (on Amazon). I list this as an option, but it does add another layer of flavor. Tumeric has a bitter taste with hints of orange and ginger, and a powerful antioxidant that adds a yellow color to many foods (including some jarred mustards).

Nutmeg, ground fresh, is a staple in my kitchen, and I want to encourage you to use this kind of nutmeg grinder (amazon) and fresh whole nutmeg (amazon). This is one of the spices I’m never out of, as it’s often used in pasta dishes.

Now that you know how to make pumpkin pie spice, you might want to try some of these amazing pumpkin recipes. I’ve listed mostly keto recipes, which I’ve mastered and at the end some more traditional pumpkin recipes dear to all our hearts.

My Favorite Keto Friendly Gluten Free Pumpkin Recipes

• Pumpkin Spiced Latte
• Pumpkin Cheesecake Bars
• Pumpkin Bread
• Pumpkin Streusel Muffins
• Pumpkin Maple Pecan Glazed Muffins
• Pumpkin Bundt Cake
• Pumpkin Cookies
• Pumpkin Cheesecake

Savory Pumpkin Recipes

• Savory Roasted Pumpkin with Ricotta – must try and great with roast chicken.
• Spicy Pumpkin Soup – Make with heavy cream or coconut milk.
• Carrot Pumpkin Curry Soup – delicious, savory, sweet, spicy, and yet, healthy and light. 

Traditional Recipes

• Pumpkin Cream Tart
• Pumpkin Cake with Maple Frosting
• Sandy’s Pumpkin Bread (with a touching story)
• Pumpkin Pop Tarts from Spinach Tiger
• Gluten Free Pumpkin Hand Pies
• Pumpkin Souffle from Spinach Tiger

What is YOUR favorite pumpkin recipe?

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Pumpkin Pie Spice

Homemade Pumpkin Pie Spice Blend with a surprise ingredient

Course spice blend

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 2 tablespoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon tumeric
• 1/2 teaspoon freshly ground nutmeg

Instructions

• Mix together. Adjust seasoning for your taste. You may enjoy more or less clove, etc.

The post Make Pumpkin Pie Spice and My Favorite Pumpkin Recipes appeared first on Spinach Tiger.

The response from people who have tried these in my bakery has been amazing. I can pretty much guarantee your success when making these muffins.

I can comfortably call myself an expert when it comes to baking with pumpkin as by this point in time, I’ve baked hundreds if not thousands of pumpkin muffins and have made numerous pumpkin desserts both keto friendly and regular. If you search here you’ll find an amazing amount of pumpkin recipes from pies to cakes to scones to cookies.

Tips for Making Almond Flour Cake

• Beat eggs first for five minutes for a fluffy muffin.
• Weigh ingredients. It really does matter.
• Mix everything very well before adding dry ingredients.
• Mix dry ingredients (flour mixture) gently.
• Taste test: microwave a teaspoon of batter to assess if you have enough spice and sweetener for your taste.
• Use healthy oil or melted butter, slowly streaming into your beaten eggs.
• Use flat tart liners instead of regular cupcake liners to get the most streusel on each bite.
• Bake at 350 F degrees (180 C) for 15 to 17 minutes, more if you use traditional cupcake liners,

What Sweetener do I use?

I use Swerve granulated for the cake and the streusel topping. I use Swerve confectioner’s for the glaze. You can read here why I use Swerve. You can other brands of powdered erythritol if you like such as Lakanto.

Macros for Keto Pumpkin Streusel Muffins

There are 3 net carbs per muffin.

How do I Make Glaze Topping?

Swerve Confectioner’s mixed with either heavy cream or water makes a perfect glaze to drizzle over these keto pumpkin streusel muffins.

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Keto Pumpkin Streusel Muffins

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto, grain free, pumpkin muffins

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 13 Muffins

Calories 252kcal

Ingredients

Dry Ingredients

• 260 grams almond flour 2 1/4 cups approx.
• 28 grams coconut flour 2 tablespoons
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Streusel Topping

• 1/2 cup almond flour 56 grams, more
• 3 tablespoons butter
• 1/2 cup Swerve granulated
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Spray cupcake liners.
• Fill each one. This is 12 servings.
• Bake for 16-18 minutes. Inside temperature should be 210 degrees F. You'll also know they are done, when you gently touch the top and it bounces back.

Streusel Topping

• Mix the ingredients together. You will want it to be crumbly.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1Cupcake | Calories: 252kcal | Carbohydrates: 8g | Protein: 9g | Fat: 20g | Fiber: 5g

The post Keto Pumpkin Streusel Muffins appeared first on Spinach Tiger.

Last year I made a cream cheese stuffed pumpkin bundt cake with a cream cheese glaze, which is a little richer.  This year I  wanted to show you how to make a simpler keto pumpkin bundt cake, great for the lunch box, snacking or even breakfast.

First, how are you doing? It’s been a rough few weeks. We just lost thirteen servicemen in Afghanistan and many others lost their lives in a bombing at the Kabul airport. The news go so fast, it almost feels like that happened a year ago, but in those parents’s hearts, it’s very fresh.

I  saw a father of one of the marines being interviewed, and I  think it’s important to see that. He had been extremely anxious all day, not hearing from his son, and he was trying to figure out timing. If his son was one of the 13, what time would they show up?

Imagine that kind of anxiety! He was watching his front of the house through a camera, as he wanted to go outside to meet them, so his wife wouldn’t answer the door. This story grieved me deeply, and although I am reminded of how blessed I  am in this moment, I still feel the stress and pain of this situation.

I  know you probably are too, and that’s why it’s even more important to grab your family, your close friends and celebrate each moment at the table, enjoying the simple yet most important things in life.  

I  encourage you to invite people into your circle and celebrate your relationships. Fall brings cooler weather, heavier food, and dishes that often have memories attached. Eating together is one of the ways we build our support system, show love and create bonds. Of course, I  still recommend eating as healthy as one can to keep your immune system strong. That’s why we still are sugar free and grain free  in our household. You can do this too. 

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Keto Pumpkin Bundt Cake

Keto pumpkin bundt cake with tips. Dairy Free. Gluten Free.

Course Keto Cake

Cuisine American

Keyword keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 12 servings

Calories 270kcal

Ingredients

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour 2 1/2 cups
• 28 grams coconut flour 2 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice

Cake Wet Ingredients

• 1/2 cup avocado oil
• 6 eggs room temperature
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Cream Cheese Vanilla Glaze

• 1 1/2 cups Swerve Confectioner's Sweetener
• 1/4 cup water More if needed
• 1/2 teaspoon vanilla

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cake Batter

• Mix eggs with oil.
• Add pumpkin puree, followed by vanilla.
• Mix all dry ingredients in separate bowl. Whisk to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• Pour batter into bundt pan. Smooth out with offset spatula.
• Top with the rest of the cake batter. Smooth out.
• Bake for 35 minutes until a thermometer measures at least 205 degrees F. Check at 25 minutes. You may need to cover with foil at this point, if edges are browning. Continue to bake until you reach at 205 F.

Remove Bundt Cake from Pan

• Set a timer for 15 mins. (More tips in blog post).
• Take a small offset spatula and go around the edges.
• Cover cake with cake board round and turn over. Carefully set on cake plate.
• Allow to cool completely before glazing.
• Put confectioner's in separate bowl, add water a little at a time.
• Add vanilla and dash of salt.
• Mix well. You can also pour it or use a spoon to apply.
• Refrigerate cake for several hours before serving. Keep stored in refrigerator.

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner’s Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Keto Pumpkin Bundt Cake Recipe appeared first on Spinach Tiger.