Pumpkin Daze

I think I can say after this post that I am obsessed with Pumpkin. Real, flavorful pumpkin, not flavoring, not artificial. I always look for Organic Pumpkin so that there are no added ingredients. I want me desserts to be as pure and as flavorful as possible. The Pumpkin Spice Latte is one of my favorite drinks, and now that I am hearing real pumpkin has been added in I am very much enthused about getting the drink this season.

I also am baking up a storm because I bought two new gadgets, a stand mixer from Hamilton Beach and a beautiful cake stand from Target. It was worth the investment, whipping up cream cheese frosting never works as well when you do it by hand and honestly at this rate one arm muscle was going to be bigger than the other 🙂 . Also having a cake stand to display my creations was finally a necessity as I am making so many different things now and posting on my blog every other day or every two days.

The stand mixer is perfect, six-speed and every speed works as it’s supposed to. Easily cleaned.  The cake stand is sturdy and heavy duty. Perfect purchase from Target.

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Now, back to what everyone wants, the two recipes I promised to share. I hope you enjoy.

Pumpkin Spice Cake w/ Maple Cream Cheese Frosting



1 1/2 Cups Whole wheat flour

1/2 Can Organic Pumpkin

1/8 Tsp Nutmeg

1/4 Tsp Ginger

1/8 Tsp Allspice

1 1/4 Tsp Baking Powder

1 Cup Brown Sugar

2 Sticks of Butter

2 Eggs

1/4 Cup Real Maple Syrup

8 oz Cream Cheese

2 Tsp Vanilla

Pinch of salt

1/2 Cup of Milk

2 Cups of Powdered Sugar


Preheat Oven to 350

Mix all the dry ingredients together. Cream sugar, eggs, vanilla and pumpkin. Melt one stick of butter and mix into the batter. Add milk at the end to smooth everything over. Pour into a greased 9-inch cake pan and bake for golden brown and toothpick inserted in the middle comes out clean.

While that cools off, put 1 stick of butter and the 8 oz of cream cheese along with 1 tsp of vanilla, 1/4 cup maple syrup and beat on speed 4 of  stand mixer. Once mixed add powdered sugar until whipped and smooth


Pumpkin Muffins w/ Whipped Pumpkin Spice Cream Cheese

Yields 12 Muffins


1 Cup Brown Sugar

2 Eggs

2 Tbs Organic Pumpkin (plus two more for frosting)

1/4 Tsp Nutmeg

Dash of Nutmeg

1/8 Tsp Ginger

2 Cups Powdered Sugar

2 Tsp Vanilla

1 Tsp Baking Powder

1/2 Cup Milk

1 Stick of Butter

8 oz Cream Cheese


Preheat oven to 350

Mix all dry ingredients together(except spices). Mix all wet ingredients (except butter and cream cheese), add to dry until well mixed. Pour into greased muffin tins. Bake for 10 minutes until golden brown.

While those cool, make the frosting. Take the butter, cream cheese, vanilla, pumpkin and all the spices and mix on level 4 of the stand mixer until well mixed. Add powdered sugar and whip on high until completely mixed and creamy.

To frost, core the muffins about half an inch(I used a pineapple corer), pipe the frosting into it and on top. Voila a beautiful display!

Enjoy yourself, enjoy your friend and family and eat well!




  1. gah! I love new recipes and when I get baking things in the mail I have a field day! I look forward to reading more as I follow your blog! Stop by my page sometime!

    1. Thanks for the follow! ? I love making and inventing things in the kitchen! Your blog is cool too!!!

  2. I make my own Pumpkin Spice lattes at home with real pumpkin and they’re food-Gasmic! Lol

    Great recipe I’m gonna have to try it!

    1. OMG! Thats amazing. Sounds like heaven in a cup! Glad you like it. Let me know if you change anything or experiment with it.

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