I’ve never been a big fan of cream cheese frosting, but I love all of the desserts that go with cream cheese frosting, like cinnamon rolls, pumpkin bars, carrot cake, and gingerbread bars. I usually make them with a buttery frosting. These pumpkin spice bars are so moist, and the maple frosting pairs perfectly. 

I have to say it. These bars are moist! It’s like biting into a super moist (omg, I said it twice) cake with a melt-in-your-mouth frosting. You’re going to want to make these over and over again. They are not overly sweet, and they pack all the spice! I love when you can taste the bold pumpkin spice flavors in a dessert. Add these to your menu if you have any fall parties coming up! 

I love that these bars are made with super simple ingredients you probably already have hiding in the pantry.

Pumpkin Spice Bars Ingredients

These pumpkin spice bars are made with simple ingredients, and you will probably already have them all in your house! You can make a few swaps to fit your dietary needs, and I’ll include those below! 

• 2 Cups Pumpkin Puree
• 1/2 cup unsalted butter at room temperature – vegan butter works
• 2 cups of sugar (you can use baking monk fruit)
• 1 tsp of vanilla extract
• 3 large eggs
• 2 cups of all-purpose flour – you may swap for all-purpose gluten-free flour or whole wheat flour
• 1 tsp of baking soda
• 1/4 tsp salt
• 1 1/2 tbsp cinnamon
• 1 1/2 tbsp pumpkin spice

Maple Frosting Ingredients

• 1/3 cup melted unsalted butter – vegan butter works
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• 2-3 tablespoons of milk – you can use almond milk or any milk alternatives
• 2-3 tablespoons of maple syrup
• 1/2 teaspoon pumpkin spice

I’ve never been a fan of cream cheese frosting, so I stick with more of a buttercream icing!
I have the best little baking buddy! He tried pumpkin for the first time this week, and he loved it! He’s my child

How to Make Frosted Pumpkin Spice Bars

Step One:
Preheat the oven to 350 degrees.

Step Two:
Sift the flour, baking soda, salt, cinnamon, and pumpkin spice in a bowl and set aside.

Step Three:
With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.

Step Four:
Mix in the eggs, vanilla, and pumpkin purée. Combine for 1-minute at a medium-low speed. Mix in the dry ingredients and combine for about 30-seconds.

Step Five:
Transfer batter to a greased baking dish (I used a ceramic 6 x 10 pan) and bake for about 38-45 minutes.

Step Six:
Let the bars cool for about 40-minutes on the countertop or 25-minutes in the refrigerator.

How to Make Maple Frosting

Step One:
Combine powdered sugar, melted butter, vanilla, milk, and pumpkin spice until smooth.

Step Two:
Mix in the maple syrup. While the bars are still slightly warm, evenly spread the frosting over the top. 

.Step Three:
Let the bars cool for about 20-40 minutes in the refrigerator. Slice into 15 even bars or more, depending on your pan size!
I love finding cute baking dishes when I visit Homegoods. You can use any baking dish for this recipe, but your baking time may change! Just pay attention to the edges and use the toothpick method to determine whether it’s done or not. You can always pull the bars out when they are slightly undercooked because they’ll continue to cook in the hot pan. If you prefer muffins, a loaf, or cake, you can also use this recipe to make those! 
Waiting for these to cool is the hardest part. I made them in the afternoon and was so excited to have a slice with a cup of coffee. Kyle first said when he got home, “wow, what smells so good?” Your entire home will smell like Fall has arrived!

The bars are so flavorful by themselves; you can even make them without the icing, which would be amazing in morning coffee!

When the bars are slightly cooled but still a bit warm, spread the frosting over the top. This maple frosting is thicker than icing but thinner than regular frosting. It’s pretty much the perfect consistency! I like spreading it on when it’s slightly warmer because it sinks into the top layer of the cake and forms a crackle texture on the top. 

The pan I used makes fifteen bars, but if you want more servings and a thinner cake, use a wider and shorter pan. 

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Maple Frosted Pumpkin Spice Bars

Ingredients

PUMPKIN SPICE BARS

• 1/2 Cup Unsalted Butter room temp / 1 stick
• 2 Cups Sugar
• 2 Cups Pumpkin Purée
• 3 Large Eggs
• 1 Tsp Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 1/2 Tbsp Ground Cinnamon
• 1 1/2 Tbsp Pumpkin Spice

MAPLE FROSTING

• 2 Cups Powdered Sugar
• 1/3 Cup Melted Unsalted Butter
• 2-3 Tbsps Milk
• 1/2 Tsp Pumpkin Spice
• 1/2 Tsp Vanilla
• 2-3 Tbsps Maple Syrup

Instructions

PUMPKIN SPICE BARS

• Preheat the oven to 350 degrees.
• Sift the flour, baking soda, salt, cinnamon, and pumpkin spice in a bowl and set aside.
• With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.
• Mix in the eggs, vanilla, and pumpkin purée. Combine for 1-minute at a medium-low speed.
• Mix in the dry ingredients. Combine for about 30-seconds.
• Transfer batter to a greased baking dish (I used a ceramic 6 x 10 pan) and bake for about 38-45 minutes.

  Baking time will depend on the size and material of your pan. Pay attention to the bars while they are cooking, and use the toothpick method to determine whether they're done.

  The edges will be golden brown, and the toothpick should come out clean after poking the center.
• Let the bars cool for about 40-minutes on the countertop or 25-minutes in the refrigerator.

  You'll want them slightly warm while applying the frosting.

MAPLE FROSTING

• Combine powdered sugar, melted butter, vanilla, milk, and pumpkin spice until smooth.
• Mix in the maple syrup.

  While the bars are still slightly warm, evenly spread the frosting over the top. 
• Let the bars cool for about 20-40 minutes in the refrigerator.

  Slice into 15 even bars or more, depending on your pan size!

These pumpkin spice bars are perfect for morning, daytime, or late-night dessert. Pair them with a pumpkin spice latte or pumpkin beer!

I dare you to stop at just one!

You can watch the video I’ve included to see how easy these are to make!     Happy Fall baking, everyone!

I’m so so so excited to have you all try these! Make sure to tag me in your recipe pictures and come back here to rate and review the recipe!

Questions for you!

1. Do you prefer a buttercream frosting or a cream cheese frosting?
2. What is your favorite fall recipe?
3. Have you had a pumpkin coffee yet?

Anyone else ready for all things pumpkin? Me! Me! I love kicking off fall with pumpkin bars. They remind me of being a kid and going to my aunt’s house, who ALWAYS made the best pumpkin bars. I decided to make up a lighter recipe for pumpkin bars this weekend. The flavors and textures are so on point that you’d have no idea that they are lower in carbs, made without added sugars, gluten- free, grain-free, and dairy-free! I’ll include plenty of substitutions for the ingredients as well. 
Even though it’s been scorching hot here and only 10% of the trees have started changing, I’ve been in the fall spirit. I’ve already made several seasonal recipes, created some Fall DIY home decor posts (coming soon), and have some Fall trips planned!

I used to make my whole wheat pumpkin bars all the time, and they are still one of the most viewed pages on my blog! I thought I’d add a new version with some swaps. Even though the old recipe is amazing, I have to admit that I like these better! They are light, dense, and made with all the right spices.
Pumpkin bars are a quintessential Fall dessert, but not all of them are made equally! These pumpkin bars will NOT disappoint.

If you’ve been looking for a dairy-free cream cheese frosting, this one is almost identical to the real deal. So grab your pumpkin spiced latte, and get to baking! 
I’m always an “extra” person. I want things to POP and stand out, so getting the spices right in this recipe was important to me. I think the spices can make or break your pumpkin bars.

These bars have the perfect mix of cinnamon, nutmeg, cloves, ginger, and sea salt. 
I decided to finally try Monk fruit sweetener after hearing awesome reviews, and it did not disappoint. It tasted identical to sugar and didn’t have any weird aftertastes. I will for sure be using this again. It’s a 1:1 sugar replacement, gluten-free, zero glycemic, zero calories, vegan, zero additives, and non-GMO.

If you don’t want to use monk fruit sweetener, no worries! You can replace it with your choice of sweetener. 
I used unsweetened almond milk for my milk, but almond, cashew, cow’s milk, or any type of milk will work as a replacement. I haven’t tried making these with an egg replacement yet, but it’s on my list of things to do! You could try using the flaxseeds as a replacement, but I don’t know how they’ll turn out just yet. I’ll keep you all posted. (If you end up making these without the eggs, let me know how they turn out!)
I baked these bars for 43 minutes at 385 degrees. Just note that all ovens cook differently, so pay attention to the bars. Use the toothpick method to determine if they are done. The edges will be golden, and the middle should be firm. 
This is the BEST dairy-free cream cheese frosting I’ve ever had.

I used unsweetened coconut milk yogurt (SoDelicious), vanilla, almond milk plain cream cheese (Kite Hill), (Swerve) powdered sugar, and coconut flour. You can play around with the frosting and add more of each ingredient to get your perfect consistency/flavor.

And you can make replacements too! If you’d like to use real cream cheese, Greek yogurt, and real powdered sugar, those will all work!

I could have eaten this by the spoonful! 
After the bars have completely cooled, spread the frosting evenly on top with a spoon.
I had a lot of the frosting leftover! I put it in a jar and saved it for my next batch.
You’ll want to store these in the refrigerator or freezer.

I kept mine in the freezer and microwave for 35 seconds when I want one! They taste sooooo good (not going to lie, I had to have one while editing these photos because I couldn’t resist!)This recipe makes 18 bars! And just like all dessert, it’s served best with a cappuccino! 
Nutrition Per Bar: (they are actually a bit less because I didn’t use all the frosting, but did calculate it in)
165 Calories, 14g carbs, 10g fat, 8g protein, 3g sugar, and 3g fiber.

I can’t wait to hear what you think of these bars! If you make them, please tag me in your pics! I always love seeing your creations.

Questions for you! 

1. What is your favorite Fall treat?
2. Would you like me to make a YouTube video of this recipe?
3. Team pumpkin spice or peppermint mocha?

I’ve officially eaten more pumpkin pie in the past week than I have in my entire life.  I had to make a few versions of this recipe until it was perfect. I also have the same pie recipe coming out next week but with its dairy-free substitutions! I’m extremely excited to share this recipe with you all and I cannot wait to hear what you think after making. This is a pumpkin pie recipe that may convert the non-pumpkin lovers. I caught Kyle many times going into the fridge with a fork to steal a few bites. Mr. “I don’t really like pumpkin flavor” may have changed his mind  I look forward to making this pie recipe for Thanksgiving! It’s hard to decide whether I like the crust more or the pumpkin filling, but this combo is mouthwatering. I am going to be making this same crust with my apple pie filling over the weekend. I’m absolutely hooked, and it’s so easy to roll out. I may get fancy and do the leaf shapes on top. The recipe is also very easy to make, which you all know I love EASY. You can make the dough the night before, or even weeks before and store it in the freezer to save time on Thanksgiving day. If you’re looking for an amazing pumpkin pie recipe to bring to the Thanksgiving table, THIS IS IT. You could also use regular flour if you don’t need to use gluten-free. Pie Crust Ingredients:

Pumpkin Pie Filling:
Vanilla Extract, Cloves, Pumpkin Spice, Cinnamon, Sea Salt, Brown Sugar, Sweetened Condensed Milk (coconut cream condensed milk will also work!) Eggs, Pumpkin Puree. Make the crust first because it needs to chill in the fridge for an hour in advance.

1. In a large mixing bowl, whisk the flour, cinnamon, sugar, and salt together.
2. Dice the chilled butter and use your hands to work it into the flour mixture.
3. Use a fork to mash the sour cream and almond extract into the flour and butter mixture.
4. Once the sour cream is combined the best you can with the fork, use your hands to form the dough into a ball.
5. Slice the ball in half and form into small disk-like shapes.
6. Sprinkle flour on both sides and wrap them in plastic wrap.
7. Store them in the refrigerator for an hour.

Once the dough has chilled, cover your counter surface or a dough cloth with flour. Roll out into a circle to form the crust. You can place the pie pan on top and cut around the edges. I’m not a pie crust expert like my grandpa was. I may need to watch a few tutorials next time to make the edges look prettier, but it all tastes the same in the end! Pretty or not. Make the pie filling!

Whisk the eggs in a large bowl. Add in the cinnamon, cloves, pumpkin pie spices, vanilla, sea salt, brown sugar, pumpkin, and condensed milk (or sweetened condensed coconut milk.)

Pour the filling into the pie crust until it reaches the edges, but not too high!

I had a bit extra dough to make a mini pie for taste-testing the night before. Turn your oven to 425-degrees and bake the pie uncovered for fifteen-minutes.

Turn the temperature down to 350-degrees, cover the pie crust with tin foil to protect it from burning, and bake an additional 30-minutes. If the knife comes out clean in the center, then it is fully-cooked! I wanted to cry after the first bite of perfection!

After taking the pie out of the oven, you’ll want to let it cool on the countertop for at least two hours. Store in the refrigerator until you’re ready to serve. 

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Gluten-Free Pumpkin Pie with Flaky Crust

The most delicious gluten-free pumpkin pie that will simply melt in your mouth!

Course Dessert

Prep Time 1 hour hour 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 2 hours hours

Servings 8 Slices

Author Taralynn McNitt

Ingredients

Flaky Gluten-Free Pie Crust

• 2 Cups Gluten-Free Flour Bob's Red Mill
• 1/4 Cup Granulated Sugar
• 1/2 Tsp Sea Salt
• 1/2 Tbsp Ground Cinnamon
• 1 Cup Unsalted Butter 2 sticks (vegan Earth Balance as a substitute)
• 1/2 Cup Full-Fat Sour Cream (or high-fat dairy-free yogurt)
• 2 Drops Almond Extract Optional

Pumpkin Pie Filling

• 3 Large Eggs
• 3 Tbsps Brown Sugar
• 1 Tbsp Ground Cinnamon
• 1 Tbsp Pumpkin Pie Spice
• 1/2 Tbsp Ground Cloves
• 1 Can Pumpkin Purée 15 OZ
• 1 Tsp Vanilla Extract
• 1 Can Condensed Sweetened Milk 14 OZ(Condensed Coconut Milk also works)

Instructions

Flaky Gluten-Free Pie Crust

• In a large bowl, whisk together the gluten-free flour, sea salt, cinnamon, and sugar together.
• Dice the chilled butter and use your hands to work it into the flour mixture.
• Use a fork to mash the sour cream and almond extract into the flour and butter. Once the mixture resembles a crumble, use your hands to form the dough into one large ball.
• Slice the ball with a knife and form each side into a disk-like shape. Sprinkle with flour and place it into the fridge for an hour.
• Once the dough is chilled, add flour to your surface and roll the dough out. Place the pie pan on top of the dough and cut around the edges to form a pie pan shape.
• Pinch the edges of the dough until it's even all the way around.

Pumpkin Pie Filling

• Preheat oven to 425
• Whisk the eggs and the brown sugar together.
• Slowly mix in the cinnamon, pumpkin pie spice, sea salt, vanilla, and cloves.
• Mix in the pumpkin and condensed sweetened milk.
• Pour the mixture into the pie pan until it reaches below the edges of the crust.
• Place the pie (uncovered) in the oven and cook at 425 for fifteen minutes.
• Reduce the oven temperature to 350-degrees, cover the edges of the pie, and bake for an additional 30-minutes. If you place a knife in the center of the pie and it comes out clean, that's how you know it's done.
• Let the pie chill for two hours outside of the fridge before eating.

  Store in the fridge to keep it fresh longer!

I hope you all love this recipe as much as I do! Let me know if you’d want me to share the apple pie recipe with the little leaf cut-outs on top! & don’t forget to tag me in your recipe pictures if you make this one! xo

This is a photo of the gluten-free and dairy-free pumpkin pie I made and it turned out just as good! I’ll make sure to get that recipe up soon. I was going to add the substitute details to this post, but I used coconut milk and had to add different amounts of sugar and spices to make up for the taste of the condensed milk. Plus, I think a pie this good deserves a post of it’s own!

Questions for you!

1. Are you a pumpkin pie fan?
2. What is your favorite Thanksgiving dish?
3. Pie with whipped cream or ice cream?

I also made sangria-inspired spiced wine for the evening. I say “sangria-inspired” because I left out the added sugar and brandy that you would typically add to a sangria recipe. We didn’t want to get too turnt up during a relaxing night by the fire. Kyle and I had lunch at Reid’s Fine Foods earlier that afternoon, so I picked up some specialty items in their market on the way out. Reids has a counter dedicated just to make the perfect charcuterie board. I quickly got overwhelmed by watching people order things like “seafood salad” and types of meats and cheeses I’d never be able to pronounce correctly. And the seafood salad wasn’t what I was expecting. It looked like mini octopuses and naked calamari. Although I’m sure it tasted amazing and made the charcuterie board more sophisticated, I went with the candy corn route instead.

While I was there, I picked up some crackers, dried okra (yum!), pepper jack and habanero cheese, cheddar, salami, prosciutto, dry coppa, sweet soppressata, milk duds, date and nut goat cheese, fig jam, and a French baguette. I added dried and candied orange slices and pumpkin seeds from Trader Joes. I candied the walnuts with butter, maple syrup, and pumpkin spice. And for the candy corn trail mix, I added a bag of candy corn to cashews, almonds, cranberries, and pecans.  In two large bottles (from IKEA), I added two cinnamon sticks, apple slices, and orange slices to the bottom. In one, I poured Chardonnay, and in the other, I poured Pinot Noir. It’s delicious when you let the wine chill overnight with the fruits. The flavors were so good, and the hint of spice from the cinnamon was perfect for Fall.  My cute little cheese knives and gingham leaf plate are from Hobby Lobby. The candles are also a fun touch for a charcuterie board! The best part is that it only took about fifteen minutes to set-up! It’s perfect for any last-minute party, and the leftovers (if there are any) are always just as good the next day. The coziest night with neighbors!   Can’t wait to make another board and watch Hocus Pocus (yes, again) by the fire!

.Questions for you!

1. What do you put on your charcuterie board?
2. Are your leaves starting to change where you live?

I thought that maybe when I got home from Miami it would be in low ’70s here. I was hoping to step off the plane with a big hug from fall. This girl’s dream was crushed when she opened up the weather app and saw 90’s all week long. To be fair, summer has seven more days to get out all of its heat. But next week, I expect chilly weather so I can jump into my fall decorating-mode. As for fall baking? That’s an inside sport, so it’s already started over here.  
Today, I’m sharing an easy and delicious recipe for pumpkin spice rice Krispies! This recipe is gluten-free, vegan, and requires zero baking! If you have last-minute fall party plans or need a quick dessert for school, this recipe will be your savior! I’m a fan of how light this recipe is, and if you need to make ingredient swaps, you definitely can.

The pumpkin spice rice Krispies call for only five ingredients!

-Vegan Dandie’s Marshmallows
-Pumpkin Puree
-Gluten Free Brown Rice Cereal One Degree
-Pumpkin Pie Spice
-Earth Balance Vegan Butter

A couple of weeks ago, Dandies sent me a fun package with their pumpkin spiced mini marshmallows in it. I knew I had to make pumpkin spiced rice krispie treats. If you haven’t tried Dandies marshmallows yet, you’re in for a real treat! We are obsessed with them in this house. I’ve never been a big marshmallow fan because of the bitter aftertaste, but the Dandies are super fresh with a vanilla aftertaste. It’s dangerous to leave an opened bag of marshmallows in this house because they’ll be gone quick! 
Of course, the recipe is not complete until you top it with candy corn! I used the organic Yum Earth brand because it’s made without artificial colors and corn syrup. They would also be good topped with pumpkin-spice chocolate chips.

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No-Bake: Pumpkin Spice Rice Krispie Treats | Gluten-Free & Vegan

Course Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Resting Time 30 minutes minutes

Servings 15 Treats

Calories 145kcal

Author Taralynn McNitt

Ingredients

• 10 Ounce Bag Pumpkin Spiced Marshmallows (or regular marshmallows)
• 2 Tbsps Vegan Butter (i used earth balance)
• 2 Tbsps Pumpkin Spice
• 1/4 Cup Pumpkin Puree
• 7 Cups Brown Rice Cereal (i used glutne-free One Degree Brand)

Instructions

• In a large mixing bowl, microwave the butter
• Mix in the Marshmallows with the butter until melted.
• Stir in the pumpkin puree and pumpkin spice.
• Add rice creal and stir.
• Grease a dish or add rice krispie mixture to parchment paper. Use a spatula to flatten the treats. Let the treats cool for about 30-minutes before cutting into them.

  Top with candy corn! ** optional **

I hope you all have an amazing week! Crossing my fingers Fall arrives soon! xo xo

Questions for you!

1. Do you like the middle pieces or side pieces when it comes to dessert?
2. Did you bake anything this weekend?
3. Team candy corn?

you may also like…
    

Good Morning,

I’m sipping some coffee and putting off packing until the last minute. I have to be at the airport in a few hours, but packing is the last thing I want to do right now. I’m taking in all the dog cuddles as they sit next to me while I blog. Before I head to Miami, I wanted to share a recipe for pumpkin spice energy bites! These are delicious, and I’m bringing a batch with me on the trip! Even my non-pumpkin-loving boyfriend loves them. 
These pumpkin spice bites are made with only four ingredients: pumpkin spice, dates, cashews, and almonds. They taste like a decadent pumpkin pie and are the perfect treat for fall. They take about ten minutes to make and perfect for on-the-go.

I think they go even better with a homemade pumpkin spice latte  
I bought most of the ingredients from Trader Joe’s because I find that they have the best selection of nuts for the best prices. I never feel bad about using a whole bag of nuts on a recipe when they come from Trader Joes. Now, if I buy them at Whole Foods, I try to be stingy with my nuts because hello, expensive! Anyone else?  
If you can’t use almonds or cashews, you can sub them for walnuts, macadamia nuts, pecans, or any other nuts! And if you do not want to use dates, go ahead and use dried figs as a replacement. I’ve used dried figs for a lot of my energy ball recipes, and they turn out just as good. 
In the food processor, I crush the almonds and cashews. Once those are all chopped, I add in the dates. If it’s too crumbly, I’ll add about a teaspoon of water until I get a perfect consistency. You want it to be gooey, but not too gooey. Makes sense? Cool.

Then, add in the best part…the pumpkin spice!  
I used a tablespoon to measure and rolled them up into bite-sized balls.

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Four-Ingredient Pumpkin Spice Energy Balls

Keyword gluten free, dairy free, vegan, energy balls, pumpkin spice, paleo, whole30, healthy, snacking, vegan, vegetarian, raw diet

Prep Time 10 minutes minutes

Author Taralynn McNitt

Equipment

• food processor

Ingredients

• 1 Cup Raw Cashews
• 1 Cup Raw Almonds
• 7 Dates (pitted)
• 2 Tbsps Pumpkin Spice

Instructions

• Add cashews and almonds to the food processor and chop.
• Add the dates.

  **you may need to add tsp of water to help combine**
• Add in the pumpkin spice
• Roll into tablespoon sized balls!
• ENJOY!

I’m so excited to head out with my best friend on a trip today! When I get back, expect some fall decorating videos, fall recipes, more California blogs (i know I’m behind), Miami blogs, VLOGS, and…….the big news!!! xo xo

Have a great weekend, everyone!

Remember to take a moment of silence today for the families & beautiful souls who lost their lives 18 years ago today. 9/11 NEVER FORGET  

Questions for you

1. Do you ever get the nut-guilt when they are so expensive?
2. Are you team pumpkin pie or apple pie?
3. Anyone else still facing the upper 90-degree temps!

When we have cooler temperatures and overcast skies, I get the urge to blog more fall content. After posting a photo of my homemade pumpkin spice latte on my Instagram a few days ago, I had a ton of DM’s asking for the recipe. I was going to hold off until later this month, but since we’re having one of those cooler days, I thought it would the perfect time to cozy up on the couch and share my go-to pumpkin spice latte recipe!  
I can’t believe it’s taken me this long to share this recipe. I’ve been making my homemade pumpkin spice lattes for the past couple of years, and they never let me down. They are much healthier and cheaper than the ones at Starbucks.

Let’s just say you were going to order a tall almond milk PSL at Starbucks without the whip. Here’s what you’re workin’ with!

Almondmilk [Filtered Water, Almonds, Sugar, Calcium Carbonate, Sunflower Lecithin, Sea Salt, Xanthan Gum, Guar Gum, Vitamin A Palmitate, Vitamin D2 (Ergocalciferol)]
Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], & Brewed Espresso.

Starbucks: 180 Calories, 4.5g Fat, 31g Carbs, 1g Fiber, 28g Sugar, and 4g protein. 

Pro tip: if you want to go lighter, ask for a tall, no whip, pumpkin-spice cappuccino with only one pump of the syrup. It’s just as good and pretty much cuts the sugar in half. 

The drink is filled with a lot of added sugar. Lately, that has been my main concern with my eating habits. I’ve been trying to avoid added sugar as much as I can because it doesn’t agree with me. Now, this doesn’t mean you shouldn’t treat yourself to a spiced pumpkin latte at Starbucks this fall, but it does mean you shouldn’t treat yourself to a pumpkin spice latte at Starbucks every day. But, if you make them at home, you can treat yourself to one every single day without feeling any sugar crash. 

The homemade pumpkin spices lattes I make have:

homemade: 66 Calories, 8g Carbs, 3g Fat, 1g Protein, 2g Sugar, 1g Fiber

ARE STARBUCK’S PUMPKIN SPICE LATTES VEGAN?

A lot of people assume that if they order the pumpkin spice lattes at Starbucks with almond milk and no whip that they are dairy-free, but that’s not true. The pumpkin spice sauce has condensed skim milk. So the rumor going around saying that the pumpkin spiced lattes were vegan is false. I believe that some of the Starbucks in Europe carry the vegan pumpkin spice syrup, but not over here in the U.S.
If you do not have an espresso machine or milk frother, no worries; you can warm up the milk on the stovetop, and the blender will give your warm milk the extra froth it needs. If you do not have espresso, make extra strong coffee, and use that instead. You can also buy canned espresso at the grocery store, which works great in this recipe.

All you need is 1 cup of unsweetened almond milk, 1/2 tsp vanilla, 1 tsp pumpkin spice, 1/4 cup of pumpkin puree, two shots of espresso, and monk fruit if you like your coffee drinks sweet.

I started by frothing my milk and making my espresso shots.

I added the frothed milk, vanilla, pumpkin puree, and pumpkin spice to the blender on high for 30 seconds. If you do not have a milk frother, this will be the step that fluffs up your latte.

I poured the pumpkin spiced almond milk into my mug with my espresso. You can add a coconut whipped topping if you’d like, but I keep mine pretty simple. 
I seriously look forward to my pumpkin spice latte every afternoon. Whenever I’m doing any fall baking for the blog, I put myself in the mood with one of these!

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Healthy Vegan Pumpkin Spiced Latte

Keyword vegan, dairy free, gluten free, healthy , pumpkin spice latte, psl, starbucks, coffee drink, espresso, fall, pumpkin

Prep Time 4 minutes minutes

Servings 1

Author Taralynn McNitt

Ingredients

• 1 Cup Unsweetened Almond Milk (i use the 365 brand because it froths the best)
• 1/4 Cup Pumpkin Puree
• 1/2 Tsp Vanilla
• 1 Tsp Pumpkin Spice
• 2 Shots Espresso (or extra dark coffee)
• monk fruit optional

Instructions

• Froth milk and brew espresso
• Add frothed milk, pumpkin puree, pumpkin spice, and vanilla to a blender on high for 30-seconds. (this would be where you add your monk fruit sweetener)
• Add pumpkin flavored milk to the mug with the espresso
• Sprinkle pumpkin spice (Or coconut whipped cream) on top.

I hope you all enjoyed this pumpkin spice latte recipe! Make sure to tag me if you make it at home. I love seeing your recipes creations and sharing your pics! Have a great day!

Questions for you!

1. Do you love the pumpkin spiced lattes?
2. My favorite drink is the peppermint mocha from Starbucks! Should I make that one this December?
3. What do you look forward to in the afternoons?

PS: I finally got around to filming my pantry clean out the video!! It was SUCH A DISASTER! Make sure to check out that video!

I wish you all could see my set up right now. The windows are open because it’s 64 degrees outside, I have half of my computer screen playing fall craft videos, and I’m currently sipping on a homemade pumpkin spice latte. Remember when I said I was going to enjoy the season I’m in? Well, this summer is starting to look a bit like fall. Although, in about two more hours, we’ll be hitting close to the nineties. Funny how that works.

A few minutes ago, I posted a photo of my breakfast on my Instagram story. I have never received so many DM’s in under a minute asking for a recipe before. Apparently, you all are craving pumpkin spice as well. I decided to hop on the blog to share how I made my pancakes this morning. I sometimes forget that a blog post can also be a quick write-up and doesn’t have to be this well thought out blog post with high definition photos. To be honest, I miss this style of blogging. I love being able to hop on whenever and write whatever I feel, even if it’s a recipe filled with iPhone pictures.
This weekend, Kyle and I are going to be getting the house ready for my fall takeover. The pink rug in the living room is going to be rolled up and stored in the attic because it’s not going to fit my fall decor. I do love that rug, so it will be making a comeback in the spring. We are going to look for an ivory rug and a rustic coffee table. We would use the old one, but that has found a new spot in the guest bedroom, and it’s perfect for storing all the extra pillows and blankets. My kitchen table is currently covered in fall crafts just waiting for me to dive into them. I’m pretty excited about bringing that content to the blog this year. I’m taking DIY to a whole new level, and you’d believe me if you saw that twelve large paper mache pumpkins sitting in the dining room…
I had been craving pancakes for the past month. I just finished the Whole30, and that post will be up tomorrow! Even though ingredients are compliant with Whole30, you still cannot have them. It’s a weird rule that I didn’t like, but I decided to stick to it. Now, I am making Whole30 compliant pancakes that the 30 days are up. I’m still trying to eat as Whole30/paleo as possible, but not limiting things like honey, compliant recipes, or their meal plan format. I hope that makes sense!

But these pancakes were outstanding and super quick to make! The pumpkin spice flavor is STRONG, so this isn’t for the “I’m not sure if I like pumpkin” type of person. It’s either love pumpkin or go home for this recipe! Oh, and the egg whites in this recipe make these pancakes super duper fluffy!

Anyways, here’s my recipe!

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Pumpkin Spice Paleo Pancakes

Course Breakfast

Keyword pumpkin spice, healthy recipes, breakfast, gluten free, dairy free, paleo, pancakes, low carb, no added sugar

Prep Time 10 minutes minutes

Servings 1

Author Taralynn McNitt

Ingredients

• 4 Large Egg Whites
• 1/4 Cup Pumpkin Puree
• 1 Tbsp Coconut Flour
• 1/4 Cup Almond Flour
• 1 Tbsps Pumpkin Spice
• 1/4 Tsp Sea Salt

Instructions

• In a large bowl, whisk the egg whites until they are soapy looking. (about 1 minute)
• Mix in the pumpkin, coconut flour, almond flour, pumpkin spice, and sea salt.
• Spray pan with avocado spray, and add 1/4 cup of the batter to a pan on medium heat.
• Cook the pancakes 2 minutes on each side.

Notes

Recipe makes 3 medium pancakes 

Nutrition for entire stack: 290 Calories, 16g Carbs, 14g Fat, 22g Protein, 4g Fiber, 6g Sugar

I ended up drizzling honey and almond butter on top of mine! 

I hope you all enjoyed this quick blog post! You’ll have to let me know if you’d like me to do more of these fast “pop-ins” on the blog! I hope you feel all warm in cozy with the fall vibes! Have a great Thursday & take alllllll the deep breaths because tomorrow is Friday!

Questions for you!

1. Are you looking forward to the fall DIY projects or pumpkin spice recipes?
2. Have you had anything pumpkin spice this week?

I blinked, and it was Friday! & I’m not mad about it. I’m looking forward to this weekend because I have some downtime scheduled with a side of tennis. I want to focus on writing the California travel guides, (which I finally have organized) and maybe edit a couple more videos that I’ve been working on. I noticed yesterday that my blog has been slacking on recipes lately. I haven’t been as proactive or creative in the kitchen. I’ve been relying on Purple Carrot and baked cauliflower gnocchi to get me through. Oh, but I did make a delicious shrimp pad thai the other night (shared it in my day in the life Youtube video), so I’ll have to make that recipe again for a blog post. I suppose what I’m trying to say is that I need to get back on top of my recipe game! I share a ton of food in my recap posts, but hardly ever dedicate a blog to recipes anymore. I’ll change that And since it’s a summer Friday night, what better recipe to share than a homemade s’mores ice cream! 
I’m sure you’re already aware of my ice cream maker obsession. I can not believe I went this long without one! I spent so many nights staring at the dairy-free ice cream pints in the grocery store, and always wishing they had this flavor or that flavor. Plus, they were still icy or had a weird aftertaste. The only good one is the Ben & Jerry’s dairy-free ice cream, but that’s because they are loaded in sugar. Healthier dairy-free ice cream pints are also pretty pricey, so this ice cream maker has paid off. It’s so fun to come up with new ice cream flavors, and it tastes so much better when it’s fresh! After being this spoiled, there’s no way I’ll ever buy ice cream from the store again (unless Halo Top comes out with a diary-free pistachio.) Please don’t message me if they already came out with that flavor. I don’t need to know this stuff  
For the s’mores ice cream, I used Dandies vegan mini marshmallows (they are the best-tasting marshmallows ever!!), Hu dark chocolate (which I’m going to use their mint chocolate bars for a mint ice cream next), monk fruit for my sweetener, Kinnikinnick gluten-free s’moreables graham cracker style (my favorite gluten & dairy-free brand! – their Oreos are amazing!) plant-based vanilla protein powder (raw fusion), vanilla extract, sea salt, coconut cream, and unsweetened almond milk.

INGREDIENT SWAPS

you can swap the graham crackers, marshmallows, and chocolate for any brand/kind!
coconut cream can be exchanged for full-fat milk
unsweetened almond milk can be replaced with any milk
monk fruit can be replaced with 1/4 cup agave or honey, 1/4 cup sugar, or any sweetener you prefer.
protein powder can be replaced with 2 tbsps tapioca starch (but you’ll have to wait 3 hours for it to stabilize)

Let me know in the comments if you have any questions about the swaps!

note: those graham crackers contain eggs, so if you’re going to make this 100% plant-based you’ll need to find a graham cracker swap! 
It’s crazy to think how easy and fast it is to make homemade ice cream! After blending all the ingredients (minus the marshmallows, graham crackers, and chocolate), you pour it into the ice cream maker and let it churn for fifteen minutes. The clean up is effortless too because all you have to do is clean the bowl with warm water and put it back in the freezer for next time!
While the ice cream churned, I toasted all the mini marshmallows over the stovetop. I should have used my cooking torch, but that thing still intimidates me.

This ice cream takes me back to my summer nights growing up when we used to go camping and always end the night by the fire with s’mores. When we were stationed in Virginia, my parents used to take my brother and me to a campground called “Cherrystone” and every time I take a bite of s’mores all of those memories come back! The campgrounds are still there, so maybe I should plan a family trip there one weekend since it’s been over 20-years since visiting! I’m a lover for anything nostalgic. I remember getting in the blue paddle boats with my brother and using a net to catch crabs, picking out colorful candy canes at the gift shop, and always getting the top bunk in the camper. I was truly blessed to grow up in a childhood where technology was never a thing.

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Homemade S'mores Ice Cream (Dairy Free & Gluten Free)

Course Dessert

Cuisine American

Keyword dessert, plant based, vegan, after dinner, ice cream, gluten free, dairy free, marshmallows, s'mores ice cream, lighter, lower sugar

Prep Time 20 minutes minutes

Author Taralynn McNitt

Equipment

• Ice Cream Maker

Ingredients

• 2 Cups Unsweetened Vanilla Almond Milke
• 2/3 Cups Light Coconut Cream
• 3 Packets Monkfruit Sweetener
• 2 Tsps Vanilla
• 1/2 Scoop Protein Powder
• 1/4 Tsp Sea Salt
• 1/2 Cup Graham Cracker Pieces chopped
• 1/2 Dark Chocolate Bar chopped
• 1/2 Cup Marshmallows toasted

Instructions

• Add the unsweetened almond milk, coconut cream, monk fruit, vanilla, protein powder, and sea salt to a blender. Mix until combined.
• Pour the mixture into the ice cream maker for 15-minutes
• While the ice cream is churning, toast the marshmallows (optional), chop the graham crackers and chocolate into chunks.
• Once the ice cream is firm, mix in the marshmallows, graham crackers, and chocolate. Continue to churn for an additional five minutes.
• best when eaten fresh!

  -store in freezer, give 10-minutes to defrost before eating after storage.

Oh, and I found these delicious gluten-free sugar cones at Earth Fare! I was shocked at how delicious they were.

I hope you all enjoy your Friday, and especially this recipe if you plan on making it! I’ll work on getting the Pad Thai recipe on the blog soon! I know I shared it in the video, but I’m going to add some extra things like sesame seeds, green onions, and maybe dumblings on the side to change it up!

Questions for you!
1. Which ice cream flavor should I make next?
2. Should I do an ice cream machine giveaway next time?
3. What is your favorite summer memory as a kid?

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Happy Thursday, Everyone!

I hope you’re all enjoying the first week of Fall. It’s slightly cooler here (like four degrees cooler), and I’m trying to keep my Fall spirits up by decorating the house, baking all kinds of fall goodies, and planning some trips to visit my favorite fall foliage spots. I know some of you are already having sweater weather and I’m so jealous! I’m heading to the midwest next week, and I’m excited because the leaves will have already started to change, and I’ll be able to break in the new boots and wear a cozy sweater.

Keeping protein balls in the house has been a must for us. I love grabbing one before I head out on the dog walk in the morning, or sneaking one before bed. It’s definitely a must for our trips! We love keeping these in the hotel for when we are hungry and need a quick snack. I thought it would be fun to make a fall-flavored protein ball for our trip next week!

Per Ball: 75 Calories, 10g Carbs, 2g Fat, 6g Protein, 0g Sugar
If you want to get real fancy, try drizzling white chocolate on top! I thought about doing that with dark chocolate, but that idea went out the window when I realized there were no more chocolate chips in the pantry. 

Questions for you!

1. Which flavor should I make next?
2. Is it sweater weather where you live?
3. Fun fact about me! I hated anything “pumpkin” flavored until I was in college! Have you always liked the taste of pumpkin?

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