Tag: Spice

MAPLE PUMPKIN SPICE POPCORN – Butter with a Side of Bread by Gordon Ramsay

MAPLE PUMPKIN SPICE POPCORN - Butter with a Side of Bread


Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter – only 4 ingredients needed to make absolutely delicious popcorn!

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter - only 4 ingredients needed to make absolutely delicious popcorn!

Maple Pumpkin Spice Popcorn is incredible. The sweet, pumpkin spiced coating is made in less than 5 minutes and pairs perfectly with freshly popped popcorn.

Popcorn with gooey spiced pumpkin topping

WHAT KIND OF POPCORN DO YOU USE TO MAKE PUMPKIN SPICE POPCORN?

You can use microwave popcorn, air-popped popcorn, or you can use my favorite stove-popped popcorn that is made with coconut oil. I haven’t used microwave popcorn in quite a while. At first it was because of the fact that I kept reading things about how it was so bad for you, but then once I started making my own popcorn on the stove, I realized how much better fresh popcorn tastes! If you haven’t tried it yet, it’s so easy and it’s so much yummier too.

Ingredients in maple pumpkin spice popcorn recipe

Ingredients in Maple Pumpkin Spice Popcorn

2 Tbsp brown sugar

2 Tbsp maple syrup (can also use pancake syrup instead)

1 1/2 tsp pumpkin pie spice

1 Tbsp butter

5 cups popped plain popcorn

How to make maple pumpkin spice coating for popcorn

How to make Maple Pumpkin Spice Popcorn

In a large pot, heat brown sugar, maple syrup and pumpkin pie spice over medium heat. Cook, stirring for 3 minutes until sugar is dissolved and mixture is bubbling. Stir in butter until melted and well blended.

Remove from heat and pour over popcorn. Stir until well coated. Best to eat while warm!

Maple Pumpkin Spice Popcorn

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter – only 4 ingredients needed to make absolutely delicious popcorn!

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Course: Snack/ Dessert

Cuisine: American

Keyword: Maple Pumpkin Spice Popcorn

Servings: 8

Ingredients

  • 2 Tbsp brown sugar
  • 2 Tbsp maple syrup can also use pancake syrup instead
  • 1 1/2 tsp pumpkin pie spice
  • 1 Tbsp butter
  • 5 cups popped plain popcorn

Instructions

  • In a large pot, heat brown sugar, maple syrup and pumpkin pie spice over medium heat. Cook, stirring for 3 minutes until sugar is dissolved and mixture is bubbling. Stir in butter until melted and well blended.

  • Remove from heat and pour over popcorn. Stir until well coated. Best to eat while warm!

Spiced popcorn recipe

HOW DO YOU MAKE POPCORN ON THE STOVE?

I used to just use a large stockpot to make popcorn on the stove (which works great!), but I recently got this popcorn maker and it makes the whole process even easier. The popcorn cooks perfectly every time. To make popcorn on the stove:

  1. Put 1-2 Tbsp of coconut oil in the stovetop popcorn maker or in your stockpot. If you are using a stockpot, make sure you have a lid!
  2. Turn the heat on medium high and add about 6-7 “test” kernels to the pot. Put the lid on and wait for the kernels to start popping.
  3. As soon as the test kernels start popping, you can add the rest of the popcorn kernels. 1/8 cup of popcorn kernels will yield about 4 cups of popped popcorn, so you will want about 1/4 cup of kernels to make 8 cups of popped popcorn. I usually do a little bit extra though, it doesn’t have to be exact!
  4. Replace the lid and either continuously stir the handle on the stovetop popcorn maker or periodically shake your stockpot to prevent the kernels from settling in one spot and burning. As soon as the popping starts to slow down significantly, remove the pan from heat. That’s it!

Maple popcorn topping

IS PUMPKIN SPICE POPCORN GLUTEN FREE?

Yes, caramel popcorn is gluten free which makes this a great snack for those who can’t eat gluten. Most popcorn recipes are perfect for those with gluten sensitivities because there is no gluten in popcorn! There are only 3 ingredients in the sauce so it is very easy to identify other potential allergies as well – all gluten free as well!

How to make Pumpkin Pie Spice

I usually cheat and buy pre-made Pumpkin Pie Spice at the store, but it is also very easy to make your own! Just mix 1 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger and 1/8 tsp ground cloves. This makes the perfect amount for this recipe!

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter - only 4 ingredients needed to make absolutely delicious popcorn!

LOVE POPCORN? SO DO WE! HERE ARE SOME OTHER POPCORN RECIPES TO TRY!

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter - only 4 ingredients needed to make absolutely delicious popcorn!

Maple Pumpkin Spice Popcorn is a little bit like caramel popcorn, but full of fall flavors. Made with brown sugar, maple syrup, pumpkin pie spice and butter – only 4 ingredients needed to make absolutely delicious popcorn!

BEST PUMPKIN SPICE CUPCAKES – Butter with a Side of Bread by Gordon Ramsay

BEST PUMPKIN SPICE CUPCAKES - Butter with a Side of Bread


Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes!

Best Pumpkin Spice Cupcakes with Cream Cheese Frosting

These semi homemade pumpkin spice cupcakes are to die for! They are so soft and fluffy and every bite is full of moist and flavorful cupcake and frosting goodness. I am addicted to pumpkin flavored things and these pumpkin cupcakes with cake mix and pudding are one of my favorite treats to make! Making these pumpkin spice cupcakes using cake mix is just another way to get desired results without the extra legwork!

What Are Pumpkin Spice Cupcakes with Cream Cheese Frosting?

These cupcakes are just like you’d expect, but with a fun twist. Instead of making cupcakes from scratch, we use yellow cake mix and canned pumpkin as the starter. This not only reduces our time in the kitchen but helps us to use fewer pantry ingredients! The added canned pumpkin and seasonings help to give us a well flavored and spiced cupcake that we can’t wait to sink our teeth into.

Best Pumpkin Spice Cupcakes with Cream Cheese FrostingPumpkin Spice Cupcake Ingredients

-Boxed Cake Mix: We need 1 box of yellow cake mix to make this recipe. You can use your favorite brand.

-Instant Pudding: We only need 1 box of instant vanilla pudding (just the dry stuff) to make these cupcakes extra moist.

-Canned Pumpkin: Just a small (about 12 ounce) can of pumpkin puree is enough for adding color, moisture, and flavor to these treats. Make sure you grab pumpkin puree and not the canned pumpkin pie filling as there is a difference!

-Baking Soda: Although the cake mix contains leavening agents, 1/4 teaspoon of baking soda will help to make these cupcakes extra fluffy.

-Eggs: We need 2 large eggs to help bind these cupcakes together and get us a great crumb.

-Water: Using 3/4 cup of water we can thin down the batter so that it isn’t incredibly thick and paste-like.

-Spices: We will need 1/4 teaspoon nutmeg and ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon of ginger to spice these cupcakes up well.

Best Pumpkin Spice Cupcakes with Cream Cheese FrostingCream Cheese Frosting Ingredients

-Butter: Using 1/2 cup (1 stick) of softened unsalted butter, we can get a rich and flavorful cream cheese frosting that tastes great!

-Cream Cheese: We will need 8 ounces (1 brick) of softened cream cheese.

-Powdered Sugar: 4 cups of powdered sugar will add a thick and sweet creamy texture to the frosting that we need.

-Milk: We will need about 1/4 cup of milk to get the right consistency in the frosting. You can use any dairy/nondairy milk of choice.

-Vanilla: With 1 teaspoon of vanilla we create a flavor base. You can use what you have on hand, but I prefer the high quality stuff because it tastes so much better.

How to make Best Pumpkin Spice Cupcakes with Cream Cheese FrostingHow to Make Pumpkin Spice Cupcakes

Preheat oven to 350F degrees. Line a muffin pan with cupcake liners or grease it well.

Place all of the cupcake ingredients into a mixing bowl and then beat together for 4 minutes.

Fill your cupcake liners about 2/3 full.

Cook at 350°F for about 25 minutes. Test with a toothpick – it should come out clean.

To make them completely irresistible I usually top the cupcakes with cream cheese frosting.

How to Make Cream Cheese Frosting

Beat the softened butter and cream cheese together in a bowl.

Add in the remaining ingredients. Beat again to combine.

Frost your cupcakes as desired.

How to make Best Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! 

Pumpkin Spice Cupcakes with Cream Cheese Frosting

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Course: Cake, Dessert

Cuisine: American

Keyword: Pumpkin Spice Cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 24

Ingredients

  • 1 box yellow cake mix 15.25 oz
  • 1 3.4oz small box instant vanilla pudding
  • 12 oz pure pack pumpkin
  • 1/4 tsp baking soda
  • 2 eggs
  • 3/4 cup water
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ginger

Cream Cheese Frosting

  • 1/2 cup salted butter 1 stick, softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla

Instructions

Cupcakes

  • Preheat your oven to 350F degrees and line your muffin pan with cupcake liners or grease them with nonstick cooking spray.

  • Add all of the ingredients for the cupcakes into a large mixing bowl and beat for 4 minutes.

  • Fill your cupcake liners 2/3 of the way full.

  • Bake in the oven for 25 minutes or until a toothpick can be inserted and come out clean.

  • Let cool completely and then frost with cream cheese frosting.

Cream Cheese Frosting

  • In a mixing bowl, cream together the butter and cream cheese until smooth.

  • Add in the powdered sugar, vanilla, and the milk. Beat again. Add more milk ( a little at a time) if needed to help reach the desired consistency.

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! 

Can I make a larger pumpkin cake instead of cupcakes?

Absolutely! This cupcake recipe is so versatile it can be made into larger cakes as well. I’ve personally made this cake in a large sheet pan and smaller 9×9’s. For a large cookie sheet cake and 9×9 pans, you’ll need to bake for about 35 minutes. Make sure to let them cool completely before frosting or stacking!

How to store cream cheese frosted pumpkin cupcakes

I recommend storing already frosted cupcakes (and any remaining frosting) in the fridge for up to 3 days. If you plan on eating them the same day, they can remain at room temperature for up to 8 hours.

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! Can I freeze cream cheese frosted cupcakes?

Yes, you can! After letting your cupcakes cool completely and frosting them as desired, take the cupcakes and place them in an airtight container, then place the container in the freezer. They can last in the freezer for about 3 months. When you want to eat one, simply remove it from the freezer and place it on the counter to thaw for a few minutes before enjoying.

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! More cupcake recipes you’re no doubt going to love!

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! These Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect semi-homemade recipe for when you want something sweet and delicious. Every bite tastes like Autumn and you can’t help but fall in love with these frosted cupcakes.

Skinny Pumpkin Spice Cinnamon Rolls — The Skinny Fork by Gordon Ramsay

Skinny Pumpkin Spice Cinnamon Rolls — The Skinny Fork



The Skinny:
Servings: 16
Serving Size: 1 Cinnamon Roll
Calories: 289
Fat: 5 g
Saturated Fat: 3 g
Carb: 69 g
Fiber: 2 g
Protein: 4 g
Sugar: 22 g
Sodium: 361 mg

Filling:
1/4 C. Butter, Softened
1/4 C. Brown Sugar/Stevia Blend
1/4 C. Dry Spice Cake Mix
1 1/2 Tsp. Ground Cinnamon
1/2 Tsp. Pumpkin Pie Spice

Frosting:
3/4 C. Powdered Sugar Substitute
2 Tbsp. Dry Spice Cake Mix
2 Tbsp. Unsweetened Almond Milk
1/2 Tsp. Ground Cinnamon
1/4 Tsp. Maple Extract

Bread Machine: Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the ‘dough cycle’ setting.

No Bread Machine: If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.

While your waiting, lightly spray the insides of two rounded 8 inch cake pans or a 13×9 with non-stick cooking or baking spray.

Mix up the ingredients for your filing and set aside.

Remove the dough to a floured surface and roll out into a large rectangle.

Spread the filling mixture over the rectangle of dough.

Roll it up into a tight, long, skinny log. Lengthwise.

Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!

Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap or a tea towel and place in a warm place to rise for another 30 minutes.

If you’re making these ahead for the next day, you can toss them into the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rise prior to baking.

When ready to bake, preheat oven to 350 degrees F. Remove the plastic wrap or tea towel and bake the cinnamon rolls for 15-20 minutes.

In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.

Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top.

Top with a some nuts if desired and indulge!

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