At Little Spoon, we don’t play favorites….BUT, if we did, our seasonal Limited Edition Pumpkin Spice Babyblend would be a clear winner. With organic pumpkin, creamy coconut milk and a touch of seasonal spice, this blend is addictively good. So, naturally, we couldn’t resist making a few recipes for us big kids that incorporated PSB. 

Pumpkin Spice Granola

Ingredients: 

• 3 cups rolled oats
• 1 cup raw pecans
• ⅓ cup raw cashews
• ⅓ cup raw almonds, sliced or chopped
• 3 tbsp brown sugar
• ¼ tsp sea salt
• ⅓ tsp pumpkin pie spice (you can also add an extra dash cinnamon and a tiny pinch of cardamom and allspice if you have)
• ¼ cup coconut oil
• ½ cup maple syrup (or sub honey)
• 1 Little Spoon Pumpkin Spice Babyblend

Instructions:

1. Preheat the oven to 340℉.
2. Mix the oats, nuts, spices, sugar, and salt together in a large bowl.
3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and Pumpkin Spice blend, and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
4. Spread the mixture evenly onto two parchment-lined baking sheets (or bake in two batches) and bake for 23-33 minutes, stirring a bit near the halfway point—we stirred every 10 min and swapped baking sheet racks. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
5. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
6. Transfer to an airtight container. The granola should keep for a couple weeks or you can store in a freezer bag in the freezer for up to 3 months!

Little Spoon Pumpkin Pie

Ingredients: 

• 8 containers of Little Spoon Pumpkin Spice Babyblend 
• ¼ tsp salt
• ¼ tsp cinnamon
• 1 egg 
• 1 frozen pie crust

Directions: 

1. Preheat the oven to 425℉ and take pie crust out of the freezer to thaw.
2. Combine the Pumpkin Spice blends, salt, cinnamon, an egg in one large bowl and whisk.
3. Pour mixture into pie crust.
4. Bake at 425℉ for 15 minutes.
5. Lower the temperature to 350℉ and bake for an additional 40 minutes until cooked through.

Little Spoon Pumpkin Muffins

For the muffin:

• 1 Little Spoon Pumpkin Spice Babyblend
• 1 cup sugar
• 4 tbsp butter
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 egg
• 1¼ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt

For the crumble:

• 4 tbsp butter
• ¼ cup flour
• 3 tbsp sugar
• ½ tsp cinnamon
• pinch of salt

Directions:

• Preheat the oven to 375℉.
• Melt the butter and whisk together with sugar until creamy.
• Add Little Spoon Pumpkin Spice blend, egg and vanilla and stir until combined.
• Add dry ingredients—flour, baking powder, cinnamon and salt—and stir until combined.
• Pour batter into buttered muffin tins. 
• Combine crumble ingredients and add crumble on top of batter.
• Bake for 20-25 minutes until a toothpick can be inserted and removed cleanly.
• Let cool and enjoy!