Fall has arrived, and with it the delicious pumpkin spice flavor everyone knows and loves. Whether it be in your Starbucks coffee or Dunkin donut, pumpkin spice is always a good way to celebrate the coming of fall.

Pumpkin Streusel Muffins

https://www.lordbyronskitchen.com/pumpkin-streusel-muffins/

Ingredients:

For the Muffin Base:

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon pumpkin spice blend
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk

For the Muffin Topping:

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cold, cubed
• 1 teaspoon pumpkin spice blend
• 1/4 cup chopped pecans, toasted

Instructions:

1. Preheat the oven to 375 degrees and line a muffin tin with paper liners. Set aside.
2. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and pumpkin spice blend.
3. In another bowl, whisk together the egg, oil, and milk.
4. Pour the wet mixture into the dry mixture. Stir to combine.
5. Add the toasted pecans and fold into the muffin batter.
6. Divide the batter evenly among the twelve muffin liners. Set aside.
7. Next, use a fork to smash together the first four ingredients of the streusel topping. It should look lumpy and coarse. Toss in the chopped pecans and evenly top the muffins with the mixture.
8. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the baked muffins to cool for 5 minutes in the muffin tin. Remove and transfer to a wire baking rack to cool completely.
10. Store in an air-tight container or in a domed cake stand for up to 3 days.

Pumpkin Toffee Crunch Trifle

https://www.lordbyronskitchen.com/pumpkin-toffee-crunch-trifle/

Ingredients:

• 2 pumpkin loaves (store-bought or homemade), cut into one-inch cubes
• 1 cup toffee bits
• 3 cups whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup pumpkin puree
• 1 teaspoons pumpkin spice blend

Instructions:

1. Transfer the whipping cream to a chilled mixing bowl. Then beat on high speed until stiff peaks are formed.
2. Add the sugar one tablespoon at a time and beat to incorporate.
3. Beat in the vanilla extract.
4. Remove 1/3 of the whipped cream and transfer it to a mixing bowl. Use a spatula to fold in the pumpkin puree and pumpkin spice blend.
5. Next, place a third of the pumpkin loaf cubes into a trifle bowl followed by a third of the toffee bits and half of the plain whipped cream.
6. Start the next layer with a third of the pumpkin loaf cubes, a third of the toffee bits, and all of the pumpkin-flavoured whipped cream.
7. Next, build the next layer with the remaining pumpkin loaf cubes, toffee bits, and plain whipped cream. (For garnish, reserve two cubes of the loaf and two teaspoons of the coffee bits. Sprinkle those over the top layer of whipped cream.)
8. The trifle is ready to serve now, however, you can cover it and refrigerate it for up to 12 hours before serving.

Pumpkin Spice Blondies

https://www.lordbyronskitchen.com/frosted-pumpkin-spice-blondies/

Ingredients:

For the Blondie Base:

• 1 cup butter, softened
• 2 cups brown sugar, lightly packed
• 2 teaspoons pumpkin spice extract
• 2 large eggs, whisked
• 2 cups all-purpose flour
• 2 teaspoons pumpkin spice blend, plus more for garnish (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Blondie Frosting:

• 2 cups buttercream frosting
• 1 teaspoon pumpkin spice blend, plus more for garnish (optional)

Instructions:

1. Preheat the oven to 350 degrees. Lightly grease a mini muffin pan with non-stick cooking spray. Set aside.
2. Add the butter to a mixing bowl with the brown sugar. Beat until well incorporated.
3. Next, beat in the eggs and pumpkin spice extract.
4. Add the flour, pumpkin spice blend, salt, and baking powder. Beat until just combined.
5. Add one tablespoon of the batter to each of the mini muffin pan holes.
6. Bake for exactly 10 minutes.
7. Remove from the oven and allow the blondies to cool for 5 minutes before removing from the pan. Allow to fully cool on a wire cooling rack before frosting.
8. To frost, place the buttercream into a bowl with one teaspoon of pumpkin spice blend. Beat until just combined. Transfer the frosting to a piping bag fitted with a large star tip. Pipe large star dollops of the buttercream onto each blondie. Sift a little of the pumpkin spice blend over top. 
9. Plate and enjoy!