These muffins are the perfect blend of sweet pumpkin flavor and hearty cornbread texture — a cozy side for chili, soups, or holiday dinners.

Quick to make with a Jiffy mix shortcut, they taste homemade and festive in every bite!

Soft, moist, and full of fall flavor, these Pumpkin Cornbread Muffins are made with a simple box of Jiffy mix and a swirl of pumpkin puree.

Perfect with chili, soup, or as a holiday, for breakfast, or a side dish!

There’s something about cornbread and pumpkin that just feels like fall — warm, cozy, and comforting.

These Pumpkin Cornbread Muffins start with a box of Jiffy Corn Muffin Mix and a scoop of pumpkin puree, making them the easiest (and tastiest) way to bring seasonal flavor to your table.

These bake up a mile high! And the tops have a nice cinnamon sugar crunch without them being overly sweet. They are the perfect item to serve with Chili or my favorite Pumpkin Jalapeno Chili, after all, it’s pumpkin season.

And if you have more pumpkin puree, be sure to make these pumpkin scones too.

Now onto the cinnamon butter, it’s perfect on these muffins, it adds delicious flavor to these pumpkin cornbread muffins.

These muffins, plus the cinnamon butter, are just like a warm, cozy hug!

I keep a jar of Cinnamon-Sugar in my kitchen cabinet.

Oh, I’ll have to share all the fun uses… for this, just sprinkle it onto soft butter and mix until smooth.

Why You’ll Love This Recipe

• Quick & Easy: Starts with a Jiffy mix, ready in under 30 minutes.
• Perfect Texture: Moist, fluffy, and lightly sweet.
• Versatile: Great with soups, stews, chili, or as a Thanksgiving side.
• Freezer-Friendly: Cool completely and freeze for up to 2 months — they reheat beautifully!

These Pumpkin Cornbread Muffins are one of those recipes that make your kitchen smell amazing — cozy spices, warm pumpkin, and a hint of sweet cornbread.

They’re perfect for everything from tailgating to Thanksgiving dinner.

This gives you another great reason to have pumpkin puree in your pantry year-round.

These taste fantastic and you’ll want to enjoy them long after the Fall season ends.

Serve them with chili, roasted turkey, or a pat of cinnamon butter… and watch them disappear fast!

Looking for great muffin pans, give these a try. I have 3 of them.

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Pumpkin Cornbread Muffins

full of cozy fall flavor, great with chili, soup, or a pat of butter, a drizzle of honey, or cinnamon butter!

Course Bread

Cuisine American

Keyword cornbread, pumpkin

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 8.5 oz box Jiffy cornbread mix
• 2 large eggs You'll start with 2 eggs, mix one egg in a small bowl, then remove 1 1/2 tablespoons to use in recipe (discard the remaining egg)
• 1 tablespoon melted butter
• 1 cup pumpkin puree
• 1/4 teaspoon cinnamon
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons coarse turbinado sugar
• 1 teaspoon cinnamon sugar mixture 4 parts sugar, 1 part cinnamon

Instructions

• Preheat oven to 450°
• In a medium bowl, combine the cornbread mix, egg, butter, pumpkin puree, cinnamon, brown sugar, and vanilla extract.
• Mix until all ingredients are combined with a wooden spoon or spatula.
• Let the batter rest 10 minutes. This will allow the cornmeal in the recipe to rehydrate, creating a moist muffin and allowing it to rise up high when baking.
• Prepare 6 portions of a 12-compartment muffin pan (every other)
• Fill each of the 6-compartments. Each portion will get about 1/4 cup. This will result in a high-domed muffin.
• Sprinkle each portion with cinnamon sugar mixture, then add some coarse turbinado sugar.
• Bake at 450° for 15 minutes, a toothpick should come out clean.

Notes

This recipe easily doubles. But do not use 1 muffin pan and fill all compartments, to ensure the muffins rise high, skip every other. Use two 12-muffin pans to bake 12 muffins.

The post Pumpkin Cornbread Muffins with Jiffy Mix – Quick & Delicious first appeared on Created by Diane.

This pumpkin mac and cheese is perfect for fall dinners, holidays, or anytime you’re craving a twist on classic mac and cheese.

Why You’ll Love This Pumpkin Mac and Cheese

• Extra creamy: Pumpkin puree blends seamlessly with the cheese sauce.
• Crowd-pleasing: Familiar enough to satisfy picky eaters, yet unique enough to impress guests.
• Quick & easy: Ready in under 30 minutes.

FAQ: Pumpkin Mac and Cheese

Q: Does pumpkin make mac and cheese taste sweet?
A: No—pumpkin adds creaminess and mild flavor without overpowering the cheese. It’s savory, not dessert-like.

Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta and a gluten-free flour blend for the roux.

Q: Can I use fresh pumpkin instead of canned?
A: Absolutely. Roast and puree fresh pumpkin for a homemade touch. Just make sure it’s smooth and well-drained.

Q: What can I serve with Pumpkin Mac and Cheese?
A: It pairs beautifully with roasted vegetables, a crisp green salad, or grilled chicken.

Pumpkin Mac and Cheese is the ultimate cozy fall dinner—warm, hearty, and full of flavor. Whether you serve it as a main dish or a side, it’s sure to become a seasonal favorite.

I love walnut bowls they give fall foods a warm cozy feel. No need to save them for salad!

More Delicious Savory Pumpkin Recipes:

• Pumpkin Deviled Eggs
• Garlic Pumpkin Mashed Potatoes
• Pumpkin Sausage Soup

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Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is the ultimate cozy fall dinner—warm, hearty, and full of flavor. Whether you serve it as a main dish or a side, it’s sure to become a seasonal favorite.

Course Main Dish

Cuisine American

Keyword pasta,, pumpkin

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb large elbow pasta
• 2 tablespoons butter
• 2 cloves minced garlic
• 1/2 cup onion, diced
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt, coarse kosher
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dry sage
• 1/4 teaspoon dry ginger
• 1/4 teaspoon nutmeg
• 1 cup pumpkin puree
• 1 tablespoon brown sugar
• 3-4 cups whole milk
• 3 cups shredded cheddar cheese (12 oz cheese)
• 1/4 cup crisped cooked bacon, diced fine adding 1/2 in and topping with remaining bacon
• fresh oregano garnish

The post Pumpkin Mac and Cheese first appeared on Created by Diane.

What makes this cake even more fun is the festive decoration: little piped pumpkins made of frosting around the top. They’re cute, whimsical, and bring that perfect fall touch to your dessert table. Whether you’re hosting Thanksgiving, a fall birthday, or just celebrating pumpkin season, this cake is a showstopper.

The rich, smooth chocolate frosting pairs beautifully with the warm pumpkin flavor, creating a delicious balance of cozy spice and creamy decadence. It’s the kind of cake that makes people stop mid-bite and say, “Wow, this is amazing!”

If you’re looking for a dessert that’s as beautiful as it is delicious, this pumpkin cake with chocolate frosting is it. The moist pumpkin layers, silky chocolate frosting, and adorable frosting pumpkins on top will make this your new favorite fall tradition.

A Slice of Fall Happiness

When you cut into this pumpkin layer cake, you’ll see just how soft and tender the crumb is. Each bite is filled with warm fall spices, creamy chocolate frosting, and that perfect balance of cozy pumpkin flavor and rich chocolate.

Pumpkin cake is always a fall favorite, but this one goes above and beyond. The thick layers of silky chocolate frosting not only coat the outside but fill the center, giving you chocolate in every single bite. And when you add the cute piped pumpkins on top, it instantly becomes the star of any autumn gathering.

• Pumpkin Sheet Cake– A simple, crowd-pleasing favorite! This pumpkin sheet cake is soft, spiced just right, and perfect for serving a group. It’s the kind of easy dessert that works for everything from weeknight treats to holiday gatherings.
• Pumpkin Layer Cake Chocolate Frosting- (You’re here now!) This show-stopping layer cake combines tender pumpkin cake with rich, silky chocolate frosting. It’s a little unexpected, completely delicious, and sure to impress at any fall celebration.
• Pumpkin Cake Cream Cheese Frosting– A classic pairing you can’t go wrong with! Fluffy pumpkin cake meets tangy cream cheese frosting for the ultimate fall dessert. Cozy, comforting, and always a hit at the table.
• Pumpkin Bread– Moist, flavorful, and full of autumn spices, this pumpkin bread is a staple recipe you’ll want to bake on repeat. Enjoy it for breakfast, a snack, or even lightly toasted with butter for a cozy treat.
• Pumpkin Scone– Tender and flaky with just the right amount of sweetness, these pumpkin scones are perfect with a cup of coffee or tea. Add a drizzle of glaze, and they taste straight out of a bakery.
• Pumpkin 6″-3 layer Cake– A smaller but stunning option! This 6-inch pumpkin cake stacks three moist, spiced layers with plenty of frosting in between. It’s perfect when you want a beautiful centerpiece cake without making a giant dessert.

Whether you serve this cake after Thanksgiving dinner, bring it to a fall potluck, or enjoy a slice with a cup of coffee on a chilly afternoon, it’s guaranteed to make everyone smile.

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Pumpkin Layer Cake Chocolate Frosting

If fall had a flavor, it would absolutyly be pumpkin… and this pumpkin cake wrapped in silky chocolate frosting is the perfect cake to make for all your fall celebrations!

Course Dessert

Cuisine American

Keyword cake, chocolate, halloween, pumpkin, thanksgiving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups granulated sugar
• 4 large eggs
• 2 3/4 cups all purpose flour
• 1 cup whole milk
• 1 cup canned pumpkin puree
• 1/2 cup butter, melted
• 1/4 cup oil, I use avocado oil, vegetable oil is another option
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice

Instructions

• Preheat the oven to 350°
• Prepare 2- 8" round pans with pan release or baking spray and lightly flour if desired.
• In a large bowl of a mixer, or mix by hand. Place the Sugar and eggs into the bowl and mix well to combine.
• Add in the flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth, mix until the batter is well blended and all ingredients are incorporated.
• Pour the cake batter evenly into each cake pan and spread it smoothly.
• Place both cake pans on the middle rack in the center of the oven.
• Bake at 350° for about 30 minutes, test about 15 minutes to be sure it's not done, test with a toothpick, when it comes out clean. Place cake pans on a wire rack and cool for 10 minutes.
• Remove the cakes from the pans by turning the cakes onto the wire rack. Cool completely.

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Chocolate Cream Cheese Frosting

Silky smooth, delicious cream cheese chocolate frosting

Course Dessert

Cuisine American

Keyword chocolate, frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3/4 cup butter
• 6 oz cream cheese room temperature (cold cream cheese will make frosting lumpy)
• 5-6 cups powdered sugar add more if you need the frosting thicker
• 1/2-3/4 cup unsweetened cocoa
• 3 tablespoons heavy cream add more if needed
• 1 teaspoon vanilla extract

Instructions

• For this cake, I prepared the frosting without adding the cocoa and removed a heaping cup of frosting to tint to use for the pumpkins (white and orange, and a small portion green)
• In the bowl of a mixer, blend the butter and cream cheese. Add in the powdered sugar and heavy cream, mix until smooth, and add a tablespoon or two of heavy cream and mix until creamy.
• Remove the portion for pumpkin decorations. Place some white frosting in a bowl, a portion for the orange, and add a small amount of cocoa or a tiny drop of brown with orange food coloring to make a nice warm orange color. Make a very small portion dark army green for the vine. Place the colored frosting into piping bags fitted with piping tips (#32 for the orange pumpkins, #4B for the larger white pumpkins, and #3 for the green vines).
• To the remaining frosting, you'll add the cocoa, then add the vanilla and additional heavy cream, and mix well until the frosting is smooth, creamy, and spreadable. Remove a tiny amount of the vines on the pumpkins.
• You'll then spread some chocolate frosting in between the cake layers. Spread more frosting on the sides and top of the cake. Make swirls with the back of a spoon in a swooping motion.

  Then pipe the "pumpkins" onto the top of the cake, add vines, and use a tiny amount of chocolate frosting for the vines.
• Refrigerate the cake to set the frosting.
• Remove cake from the fridge at least an hour before serving.

The post Pumpkin Layer Cake Chocolate Frosting first appeared on Created by Diane.

This pumpkin bread offers a nice warm spice flavor. The texture is wonderful and moist without being gummy.

With simple ingredients, you’ll be enjoying pumpkin bread in no time:

• pumpkin puree
• eggs
• oil
• water
• all purpose flour
• granulated sugar
• baking soda
• cinnamon
• salt
• all spice
• nutmeg
• ground cloves
• baking powder

I mixed the batter in with a stand mixer, but this recipe can be made with a hand mixer or mixed with a wooden spoon.

Mix the batter until all ingredients are combined but don’t over-mix or whip. Scrape down the sides if flour or ingredients cling to the sides of the bowl to be sure they are incorporated well.

As mentioned this recipe makes enough for 2 loaf pans.

This pumpkin bread is not overly sugary, so don’t be afraid to add additional sugar on top if you want that sugary crust!

Use pan release for the pumpkin bread to be easily released from the baking pan.

The sugary crust crackles and might just be your new favorite way to make pumpkin bread.

Will you be keeping both loaves for yourself or will you be slicing and freezing some for later, or sharing some with someone special? This is a great recipe to bring to a friend.

I have a very special friend, who makes delicious pumpkin bread and makes sure I have some every year. I always look forward to it. I often think of memories of when we lived closer to each other and wish we could be right across the street from each other again. Walking just steps to see each other any time of day or night, sitting and chatting for hours on end. Time flies by, make memories with people you like spending time with.

What else can I add to this pumpkin bread?

After using a pan release or baking spray, apply two tablespoons of granulated sugar and move the pan around until it’s all coated well. Next, place 1/2 the pumpkin bread batter into the pan and then add 2 tablespoons sugar on top. This will create a sugary crust (which is so crunchy and delicious). Add some cinnamon to the sugar for an extra flavor kick!

• Looking for a less sweet crunch on top add some pumpkin seeds (not in the shell) before baking.
• Add 1 cup chopped nuts, pecans, walnuts would be great.
• Another great option is to add 3/4 cup chocolate chips, mini or regular.
• Add 3/4 cup raisins or dry cranberries for a fruity addition.
• Top the batter with some plain or roasted salted pepitas… pumpkin seeds, not in the shell.
• Add a drizzle of maple glaze on top of cooled pumpkin bread for a sweet addition.

It’s great haveing something to take with you on car rides, long trips, freeze slices individually wrapped and take them out to add to lunches.

Now… if you like a little somethin’ somethin’ on top of your pumpkin bread and are looking for something different than glaze icing.

Try this sugar crusted top is divine!

Make it a cinnamon Cinnamon Sugar Pumpkin Bread by adding cinnamon to the sugary topping. It’ll give it that extra WOW factor.

Oh, this is a delightful update to regular pumpkin bread, It’s all cinnamony and sugary and so delicious. And super simple to do.

To get a really nice crust of sugar on the pumpkin bread, prepare the pan with a pan release, baking spray, shortening, or butter (I use this pan release to be sure the pan is well coated and that will give the sugar someone to cling to as well as easy removal of the pumpkin bread from the pan, no weird flavor from the fumes of an aresol spray can either) then add a couple of tablespoons of granulated sugar, add in some cinnamon if you would like. Then add a couple more tablespoons of sugar on top. It’s baked nice and crisp and gives it a great crunch on the edges of the sliced pumpkin as you bite into it. It’s really fantastic!

This recipe makes 2 loaves of pumpkin bread.

You can make one with and one without the sugar, or cinnamon and sugar on it, but trust me the sugared pumpkin bread is fantastic, it was gone the first day! Or you can make them both without the sugary topping.

And if you are a huge cinnamon fan, add some cinnamon to the sugar and coat the loaf generously for a fun cinnamon sugar crust on pumpkin bread.

Other flavor options: add chocolate chips, nuts, pumpkin seeds, raisins, and cranberries, the possibilities are endless.

What size loaf pans should be used?

Pumpkin bread can be baked in a variety of pans, choose what size loaf you’d like to have. I baked the plain pumpkin bread in an 8×4″ pan and the sugared loaf was baked in a 10×5″ pan. The pumpkin bread can be baked in a muffin tin, or a pie plate. The smaller the pan the less time it’ll need to bake. Muffins will take about 20-25 minutes. Test with a toothpick, and remove it from the oven when it comes out clean.

More pumpkin recipes to try

• Pumpkin Scones (better than Starbucks!)
• Chocolate Pumpkin Cupcakes (look who cute these are)
• Cinnamon Sugar Pumpkin Donut Bites (fun tasty, small batch)
• Pumpkin Sheet Cake- perfect for a crowd
• Crispy Pumpkin Chocolate Chip Cookies

This recipe makes 2 loaves.

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Pumpkin Bread

The pumpkin bread you'll make year-round. The warm cozy flavor of pumpkin, cinnamon, and cloves makes this easy recipe a true winner. This recipe is a good reason to keep canned pumpkin in your pantry all year.

Course Cake, Dessert

Cuisine American

Keyword breakfast, cake, pumpkin, snack

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 loaves

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15 oz can pumpkin puree, canned or fresh
• 4 large eggs
• 3/4 cup oil I use avocado oil
• 2/3 cup water
• 3 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 1 teaspoon allspice
• 1 teaspoon nutmeg I prefer fresh grated nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoons ground cloves
• 1/4 cup sugar, OPTIONAL for sugared topping add 1-2 teaspoons cinnamon if desired

Instructions

• Preheat the oven to 350°.
• Prepare the pans with a pan release, butter, shortening, or baking spray. Add the optional sugar or cinnamon and sugar if desired. (this recipe will bake 2 loaf pans)
• In the large bowl of a mixer, add the eggs, pumpkin puree, oil, and water and on medium until just combined
• Add in the flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves and mix or low until moistened and all ingredients are blended.
• Pour batter into prepared pans. (add sugar or cinnamon and sugar on top if desired)
• Bake for 45-55 minutes depending on pan size. 8×4 about 45-50 minutes, 10×51/2" pan about 50-55 minutes. Muffin pan will take 20-25 mintues. Test with a toothpick comes out clean.
• Allow the pumpkin bread to cool for ten minutes then remove from the pans. Give it another 5 minutes to cool, then slice and serve. Wrap any leftovers, and refrigerate after 2 days for best freshness.
• Pumpkin bread is great served at room temperature, cold from the fridge, and warmed with butter or cream cheese.

The post Pumpkin Bread first appeared on Created by Diane.

And if you don’t want to use pumpkin, just make it without for a creamy, delicious vodka sauce.

A creamy delicious tomato sauce with vodka with a little spice and now with PUMPKIN. one more reason to stock up on canned pumpkin, this is comfort food at it’s best, who knew it could get better…

If you’re a Penne Alla vodka fan, this meal is sure to please on a cool fall or winter night. But honestly, why do we tend to enjoy pumpkin items for half of the year…

Fresh pumpkins are available for that season, but canned pumpkin is readily available and delicious. I say… enjoy pumpkin all year long and make this pumpkin penne alla vodka all year long!

It can…

add in some pumpkin and WHAMO a fantastic version we’ll be making again and again.

With the combination of chicken meatballs and pasta, dish me out a bowl full and call me happy!

Creamy rich and delicious with a hint of spice all saucy and delicious, poured over pasta and adding chicken meatballs make it a protein-packed meal.

This recipe is great with chicken meatballs. You can certainly add chicken breast is you prefer, shrimp is another great option, and sausage is a favorite as well.

This recipe is great served on its own, or add a side vegetable like broccoli or asparagus. Garlic bread and a Creamy Caesar Salad is another great item to add. YUM!

What other flavors can be added?

Top this dish with grated Romao Cheese my personal favorite or Parmesan.

Make this dish as spicy as you’d like by adding more crushed red pepper, the pumpkin and the cream give a nice balance to the acidity of the tomato sauce so spice it up as much as you’d like, the mild sweetness of the pumpkin and the cream can handle it!

I am a huge chicken meatball fan. They are easy to make, bake in about 15 minutes and are moist and delicious. A whole new version of spaghetti and meatballs to fall in love with!

Do I have to use penne?

No, any shape pasta will be great with this rich creamy vodka sauce, rigatoni, and bow ties are always a hit as well.

This recipe makes great meal prep, they are great in the fridge or freezer as they reheat well.

This Pumpkin Vodka Sauce is based off my traditional Vodka Sauce Recipe.

Looking for more delicious savory pumpkin recipe give some of these a try:

• Pumpkin Alfredo Sauce
• 2 ingredient pumpkin pasta recipe
• Pumpkin Sausage Soup
• Garlic Pumpkin Mashed Potatoes

Need a homemade tomato sauce recipe check this out!

Print out my chicken meatball recipe to add the meatballs to this meal.

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Pumpkin Vodka Sauce

A delicious and creamy vodka sauce with pumpkin added in for a tasty meal, piled high with chicken meatballs, and pour it over pasta and you have a real WINNER how ever you serve it.

Course Main Dish

Cuisine American, Italian

Keyword pasta,, pumpkin, sauce

Prep Time 20 minutes minutes

Total Time 15 minutes minutes

Servings 6 +servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup pumpkin puree
• 1/2 cup vodka
• 1/2 cup heavy cream
• 2 cups tomato/marinara sauce marinara, tomato sauce or any other well flavored jarred or homemade sauce. If using a plain tomato sauce be sure to saute 1/2 cup onion, and 1-2 teaspoons garlic in oil over medium-high heat for 1 minute.
• 1/2-1 teaspoon crushed red pepper flakes
• salt and pepper to taste
• garnish with fresh basil or oregano if desired

Instructions

• I linked my chicken meatball recipe in the post, you can serve this sauce over pasta, or chicken breasts, beef meatballs, and sausage is another great option. Using this pumpkin vodka sauce over chicken meatballs also makes a great appetizer.
• In a deep skillet or saucepan over medium heat stir in pumpkin puree. tomato sauce, and vodka, simmer for 10 minutes. Why 10 minutes? to ensure the alcohol of the vodka cooks off.
• Stir in heavy cream.
• Add in crushed red pepper flakes, salt, and pepper to taste.
• Toss the sauce over any protein you may be adding.
• Or simply serve this sauce over a plate of pasta.
• Top with grated Romano or Parmesan cheese, add some fresh basil or oregano.

The post Pumpkin Vodka Sauce first appeared on Created by Diane.

I tried a new methods of “hard boiling eggs” as soon as I hear of a new tip or method.

I’ve made many batches of hard boiled eggs for deviled eggs and egg salad.

I even make a high protein deviled egg dip and egg salad spring rolls or just add slices of hard boiled eggs.

These little pumpkin eggs are flavored with pumpkin and smoked paprika. If smokey flavor isn’t your thing use regular paprika.

Ingredients

• Eggs
• Mayo
• Mustard
• Turmeric
• Paprika (smoked or regular)
• Pumpkin puree
• salt and pepper

Cook hard boiled eggs using your preferred method. Use a pressure cooker with 1 cup water, add as many eggs as you’d like on the wire rack. Set the timer for 5 minutes. Quick release the pressure and put them in an ice bath for 15 minutes to cool them.

Peel and slice the eggs, pop out the yolks.

Mix the yolks with all the ingredients until well blended, you can use an immersion blender, food processor or mix then press the mixture through a fine strainer with the back of a spoon so there are no lumps.

Place the egg mixture into a piping bag with an 857 piping tip or similar star style tip, the more prongs on the tip the more lines you’ll have on the eggs.

Pipe the egg mixture on the sliced egg whites and top with something green. I used fresh sage leaves. Parsley leaves or diced green onion are another option.

These fun Thanksgiving deviled eggs with be the hit of any holiday dinner.

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Pumpkin Deviled Eggs

the best deviled eggs for Fall, Halloween, and Thansgiving celebrations. These eggs are cute enough to serve all year and the flavor combination is delicious.

Course Appetizer

Cuisine American

Keyword appetizer, deviled eggs, eggs, fall, halloween, pumpkin, thanksgiving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 6 eggs
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon turmeric
• 1-2 tablespoons paprika regular or smoked
• 2 tablespoons pumpkin puree
• salt and pepper to taste

Instructions

• Cook hard boiled eggs using your preferred method. Use a pressure cooker with 1 cup water, add as many eggs as you'd like on the wire rack. Set the timer for 5 minutes. Quick release the pressure and put them in an ice bath for 15 minutes to cool them.
• Peel and slice the eggs, remove yolks and place them in a bowl
• Mix the yolks with all the ingredients until well blended, you can use an immersion blender, food processor or mix then press the mixture through a fine strainer with the back of a spoon so there are no lumps.
• Place the egg mixture into a piping bag with an 857 or similar piping tip
• Press the mixture out of the piping bag onto each half of the egg white
• garnish with sage leaves, parsley, diced green onion or similar to create the pumpkin stem or leaves
• Keep refrigerated until ready to serve, these can be made a day or two ahead of time, cover with plastic wrap but don't allow the plastic wrap to touch the eggs.

The post How to make the cutest Pumpkin Deviled Eggs first appeared on Created by Diane.

This flavor boasts heartwarming flavors of sausage, along with garlic and ginger which gives this soup a fantastic flavor.

It’s comfort in each spoonful.

If you’re a huge pasta fan… pour this soup right over cooked pasta for a delicious meal.

This sausage pumpkin soup is ready in about 30 minutes and the leftovers if you have any are so yummy. I like to freeze a portion or two to be able to enjoy it anytime. Add the topping after you heat the soup.

Optional times to add to this pumpkin and sausage soup:

I’ve added sausage and beans, you can easily use diced chicken and add kale for another flavor profile.

I’ve added some cream before serving, you can add a cup of heavy cream to the entire pot if desired.

I add sprigs of fresh sage, dry sage is another great option.

Add in some more veggies, use carrots and celery if you prefer. Add in some chopped fresh spinach too.

Fresh, crispy croutons are a great option to give each bowl a great crunch!

How can I make this soup creamy?

Add in some heavy cream, half and half, or milk (coconut milk, and almond milk are also options)

What options are there besides sausage?

This pumpkin soup with sausage can be made without sausage. Use ground chicken, turkey, or pork are all great options, you can use diced chicken, or add twice the amount of beans if desired.

Sorry if you read the recipe and I forgot to add the pumpkin, where was my brain at… it’s added now. Happy someone alerted me to the mistake

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Pumpkin Sausage Soup

savory pumpkin sausage soup hearty and delicious the perfect Fall and Winter soup to mkae on repeat

Course Main Course, Soup

Cuisine American

Keyword pumpkin, sausage, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup white onion, diced
• 1 tablespoon oil (avocado oil)
• 1 tablespoon butter
• 3 cloved garlic, minced or diced
• 3 tablespoons flour
• 1 lb ground sausage, I like spicy Italian (mild is another option) Ground chicken or turkey is another option.
• 4 cups chicken broth (or water and chicken bouillon) Add chicken bouillon to the soup for the desired flavor, I add a tablespoon
• 1 15 oz can pumpkin puree or 2 cups fresh pumpkin puree
• 1 teaspoon fresh ginger grated fine or 1/2 teaspoon dry ginger
• 1 teaspoon dry oregano
• 1 15 oz can white cannelloni beans, rinsed and drained
• 1/2 cup finely grated Romano/Parmesan cheese
• 1 cup fresh baked croutons
• 1/2 cup heavy cream

Instructions

• In a 6 quart pot or similar on high, heat a tablespoon of oil and butter add the ground sausage, and stir or use a meat chopper to break up the pieces so they are small as it cooks.
• Add in the diced onion and stir
• Next, add in the garlic and give that a stir
• Place the flour in the pot and stir well to coat the sausage well
• Next, add in the chicken broth and any additional chicken bouillon flavor
• Add in ginger and oregano
• Stir in pumpkin puree
• Mix in the drained, rinsed beans and stir to combine, simmer over medium low to allow the flavors to develop.
• add salt and pepper to taste
• Gather your toppings, sage, cheese, heavy cream, croutons. Portion the soup into bowls and top with desired toppings.

Get more tips on making soup HERE!

My list of must-have items to make soup

• Le Creuset Red Dutch Oven I use this pot all the time to cook soup, I love how it cooks everything and it cooks soup far better than my older, thin stainless pot.
• Thermometer I’m not quite sure how I cooked before having this super-fast digital thermometer, and it makes the perfect gift, I give it all the time and everyone loves it. Be sure you’re always bringing food to the proper temperature.
• Thermos If you leave the house and want hot soup to go with you to be able to enjoy any time you’d like this thermos keeps soup hot for many hours.
• a ladle is great to put soup into serving bowls and canning jars
• I’m always looking for a way to make less mess, this funnel I use every day to help me store leftovers in jars, like soup and I also use it to put the hot soup into the thermos a wide-mouth funnel
• Freezer tape I use this to write on the jars, and it removes so easily when you no longer need the label
• Immersion/hand Blender this is the immersion I use… every single day, really. I love it for soups, sauces, smoothies, and whipped cream
• Wide-mouth canning jars 16 oz the perfect 2 cup portion for soup and just about everything else, I not only use these for leftover soup, I use them for sauces, drinking glasses, and just about everything.
• Great plastic lids for glass jars if I don’t want to fuss with metal lids and bands on the canning jars I use these one-piece plastic lids!

The post Easy 30 minute Fall Pumpkin Sausage Soup first appeared on Created by Diane.

I don’t know about you but when there are tiny bits of spices in cookies and frosting you just KNOW they are going to be delicious… Right!?!

Pumpkin spice flavored cut out cookies are delicious on their own…

they are baked to perfection. The cookie dough does not spread, just be sure your butter is at room temperature for 30 minutes, the temperature of the butter should be about 70° it should feel cool to the touch, not warm and mushy.

The frosting puts the flavor profile over the top to the ultimate deliciousness!

The oven should be well preheated at 400° (do not turn oven on and as soon as it beeps, open the door and put cookies in) give the oven at least 15 minutes to preheat well. Use an additional oven thermometer to ensure the temperature of your oven is really at the correct temperature.

Choose orange or white pumpkin or make a mix of each. Reserve a small amount of frosting and make it brown or green if you prefer for the stems.

Using star tips works great for making these cute swirls of pumpkins on the cookies and a smaller tip with tighter “prongs”.

Using a 2D piping tip (one of my favorites) for the pumpkin area and a 4B piping tip for the stem, any star style tips will work, practice on the counter or a paper plate to see how the frosting will look, it’s easier to practice somewhere other than the cookies

Delicious pumpkin spice cream cheese frosting, you can also use buttercream and add pumpkin spice.

Color the frosting the perfect color you are looking for use a small amount of gel food coloring.

This is the orange food color I use and to make it more “earthy” looking I add extra cinnamon to the frosting.

For the white frosting “off white” I add pumpkin spice and a bit more cinnamon to the frosting and it looks great with all those brown specks in it.

Cream cheese frosting is creamy and a bit soft, but once you put the cookies in the fridge the frosting firms up well.

When wrapping the cookies keep some air in the bags so the bag doesn’t “stick” to the frosting or flatten it.

Clear self sealing bags. And these are the bags with dots are a bit frosted as well, and these were thicker which I liked, both worked great, they are just different, it’ll depend on what you are looking for.

This cookie recipe can be used to make any shape cookies you’d like, ghosts, leaves, flowers.

Don’t think of pumpkin spice as just a “Fall Thing” most people like the warm cinnamon flavor it offers, you can just add cinnamon if you prefer and make pumpkin spice a year-round thing!

Enjoy the yumminess of pumpkin all year!

Give some of these pumpkin recipes a try:

• Pumpkin Chili
• Pumpkin 13×9 Cake
• Pumpkin Pancakes
• Pumpkin Dip
• Pumpkin Scones
• Pumpkin Muffins
• 6″ Pumpkin Cake

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Pumpkin Spice Sugar Cookies

These cookies are perfectly spiced for Fall. Tender pumpkin spice cookies with pumpkin spice cream cheese frosting are the perfect flavor combination!

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 36 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup salted butter, room temperature or add a pinch of salt
• 1 1/2 cups powdered sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice add a pinch of additional cinnamon if desired

Instructions

• Preheat oven to 400°.
• In the bowl of a mixer with a beater blade, mix butter until smooth and light in color.
• Add in the powdered sugar and mix on medium speed until blended.
• Add in the egg, and vanilla extract and mix on medium until the dough comes together, turn to medium-high speed and mix for an additional minute until tehe dough pulls away from the sides of the bowl.
• Remove the dough from the bowl, roll it into a ball, and cut it in half. Roll 1 portion of cookie dough in between wax paper or plastic wrap or a lightly floured work surface. (I try to avoid additional flour and only use some as needed or the cookies can become dry.
• Roll the cookie dough to 1/4" thick, dip the desired cookie cutter into flour then press into cookie dough until you have as many cookies cut as you can get out of the rolled dough. Use the remaining dough "scraps" to re-roll the dough and cut out more cookies. Continue until all the cookie dough is cut into shapes.
• Place the cut dough pieces onto parchment lined baking sheets. Bake at 400° for 7-9 minutes, until the bottoms are lighlty golden. Allow cookies to cool completely on the baking sheet until completely cooled.

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Pumpkin Spice Cream Cheese Frosting

delicious and creamy pumpkin spice flavored cream cheese frosting

Course Dessert

Cuisine American

Keyword frosting

Author Diane Schmidt – createdbydiane.com

Ingredients

• 4 oz cream cheese
• 4 oz butter (which is 4 oz) I use salted, if using unsalted you can add a a pinch of salt for balanced flavor
• 2 tablespoons heavy cream
• 4-6 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice add more if desired, or use cinnmaon

Instructions

• In the bowl of a mixer, add butter and cream cheese and mix on medium speed until well creamed, light in color, and blended.
• Add in the powdered sugar, heavy cream, vanilla, and pumpkin pie spice and mix on medium speed until the frosting is smooth and creamy.
• Add food coloring if desired, and mix well. Add more pumpkin pie spice or cinnamon for a speckled color if there isn't enough for the look you want. Use a tablespoon of cocoa and a drop of brown coloring for a rich dark brown color.
• Place piping tips into piping bags and fill with frosting with star tips I used a 2D and 4B tip for these pumpkin cookies.
• Be sure the cookies are completely cooled before frosting, once frosted place the trays of frosted cookies into the fridge to firm up the frosting until completely cold. I avoid stacking cookies with cream cheese frosting, and when wrapping them in plastic bags, I leave a little air in the bags so the bag doesn't touch all the frosting to avoid it messing up the frosting.

The post Pumpkin Spice Sugar Cookies first appeared on Created by Diane.

With a firm crunch and a cinnamon sugar coating these pumpkin spice donut holes are bound to have everyone running to the kitchen to grab some!

This recipe is a small batch and makes 15 donut holes, multiple for more.

There is no better time to make a batch of donuts than in the Fall. And these cinnamon sugared pumpkin donuts are the perfect donut to make whether this is your first time making donuts or you’ve made donuts before.

Cinnamon sugar donut holes are always a favorite around here.

One bit in and that bright golden color inside is exposed…

It’s a dynamic duo in flavor, pumpkin and cinnamon sugar.

I love desserts, but I don’t prefer them to be overly sweet, so this recipe can easily be adjusted if you like your desserts sweet. I use a 1/4 cup of sugar, but you can increase the sugar to 1/2 cup if desired.

I use a 2 tablespoon size scoop for each donut hole, they take about 4 minutes to cook in hot oil. Smaller donuts will cook more quickly. The inside of the donut has a great texture and is not dry.

With just an inch of oil in a 2-quart pan, these don’t will be ready in no time!

Use a thermometer to ensure the oil stays at 350°, that way the donuts will become crisp and not oily.

I use this two tablespoon sized scoop, I’ve had this one for over 25 years, The quality is evident as I use it every week for meatballs and cookies.

Most importantly use a staining spoon or tongs to transfer from hot oil to paper towels to blot any excess oil. Then place the donuts into the cinnamon-sugar mixture to coat completely.

Of course for best texture allow the donuts to cool for the best texture, it’s like hot cake, it won’t taste as good and the flavors come through when cooled.

Best of all these vegan pumpkin donut holes are sure to be a crowd pleaser!

Some of my all time favorite recipes are pumpkin based, as well as these pumpkin donut holes you should put some of these on your must make list:

• Pumpkin Scones
• Pumpkin Pasta
• Pumpkin Muffins
• Pumpkin Pancakes
• Pumpkin Funnel Cake
• Pumpkin Ice Cream
• Pumpkin Cupcakes
• Pumpkin Cake Cream Cheese Frosting

Therefore… you now have a lot of great reasons to have pumpkin puree in your pantry!

This small batch of fried pumpkin donuts have been making a repeat appearance in my kitchen and I couldn’t wait to share them with you.

More cinnamon sugar favorites:

• Snickerdoodle Cookies
• Cinnamon Sugar Churro Cupcakes
• Apple Cinnamon No Bake Cheesecake
• Warm Cinnamon Apples
• Apple Cinnamon Scones
• Apple Cinnamon A La Mode Dessert Tacos

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Cinnamon Sugar Pumpkin Donut Holes

Bitefulls of pumpkin, cinnamon and sugar. The perfect combinations of flavors without being super sweet.

Course Dessert

Cuisine American

Keyword cinnamon, donut, pumpkin

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup pumpkin puree
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar if you like your donuts sweet increase the sugar to 1/2 cup
• 2 teaspoons baking powder
• 2 teaspoon pumpkin pie spice
• 1 large egg
• 1 tablespoon oil (avocado oil or vegetable oil)
• 1/3-1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 3 cups vegetable oil depending on your size pot, have at least 1 inch oil.

Instructions

• In a medium bowl place the pumpkin puree, flour, sugar, baking powder, and pumpkin pie spice and stir to combine with a rubber spatula.
• Then mix in the egg and oil and blend until completely combined.
• Allow the mixture to rest while you prepare the cinnamon sugar mixture, and heat the oil.
• In a 2 cup bowl, mix the 1/3-1/2 cup sugar with cinnamon to roll the hot donuts in. You'll then be able to move the bowl to coat each donut or use a spoon to move the donut around in the mixture. Set aside until you cook donuts.
• Use a 2 tablespoon scoop (makes 15 donuts) to portion out the batter, place 4-6 portions gently into the heated oil.
• In a 2 quart pot heat at least 1 inch of oil (a few cups) to 350°. Use a thermometer to ensure the oil is at the correct temperature and you'll want to test the internal temperature of the donut to be sure it's fully cooked.
• Cook for about 4 minutes or until the batters' internal temperature is about 220° poke with a toothpick or probe to ensure the batter is not wet. These pumpkin donuts will not be done cooking when "golden" they will be a light brown color as the pumpkin already makes the batter a golden color. You can test the cooking time by doing 1 first. Keep the cooking oil at 350° to be sure the donuts cook quickly, and evenly and don't become "greasy".
• Use a tray lined with paper towels to drain any excess oil.
• Then immediately use tongs or a spoon to place each donut into the cinnamon sugar mixture and coat the donuts completely.

The post Cinnamon Sugar Pumpkin Donut Holes first appeared on Created by Diane.

I love the Fall, the weather starts to cool off and no matter where you look there are pumpkins everywhere. Pumpkins are in the stores, in the fields- be sure to take a look around, pumpkin spice is everywhere, make some drinks using this pumpkin spice syrup you don’t have to go to a coffee shop to enjoy the popular coffee drinks. Homemade is where it’s at!

More pumpkin recipes try some

• pumpkin muffins– make a batch and share some with friends.
• pumpkin pancakes– no Fall breakfast is complete without these
• pumpkin cake, a 13×9 cake you make again and again
• pumpkin dip– super fun and great with pretzels!
• baked pumpkin donuts
• pumpkin pies (<< oh that pie is a combo of pumpkin pie and cheesecake, yum!)
• pumpkin cookies
• pumpkin cupcakes
• a pumpkin cake with cream cheese frosting everyone will SWOON Over!
• and even a pumpkin-style healthy shake/smoothie
• And whatever you do don’t forget about these pumpkin scones!

And if you have a 4 legged canine buddy… give these peanut butter pumpkin oatmeal biscuits a try!

Now let’s chat about some savory pumpkin recipes:

• roasted pumpkin
• garlic pumpkin mashed potatoes
• pumpkin alfredo sauce
• pumpkin chili

Now this homemade pumpkin pasta recipe only uses 2 ingredients, you read that correctly!

Ingredients:

pumpkin puree

all-purpose flour

couldn’t be simpler, the dough is tender and easy to roll out. I haven’t tried it with gluten-free flour, but I have high hopes it’ll be a winner too. If you give it a try before me, let me know how it tastes.

I made a delicious sauce with garlic and browned butter and topped the pasta with Romano Cheese and fresh basil.

Instructions:

In a medium bowl add pumpkin puree and flour. Stir to combine, stir until the pasta dough sticks together, then press it into a ball. Add a dusting of flour as needed so the dough is not sticky as you roll it out into desired thickness, then cut into the shape you’d like, you can make a thick log and cut it like gnocchi and roll it on the back of a fork. Roll it thin like you would a pie crust (but thinner) roll it into a log, then slice and unravel it like fettuccini. Get fancy and use a mini cookie cutter after rolling it thin and cut into a fun shape.

To cook the pasta, bring a pot of water to a boil. Salt the water well, then add the pasta and cook in simmering water for about 3-4 minutes, test the pasta for your desired doneness.

In a skillet add a stick of butter and cook it over low to medium heat until it’s golden brown (do not burn the butter) it’ll get tiny bubbles and then add some fresh sliced garlic or garlic paste and give it a stir.

Transfer the pasta from the water to the butter sauce.

Stir well to coat the pasta.

Plate the pasta and top it with finely grated Romano Cheese and fresh basil or your desired toppings.

Serving options:

Add meatballs: beef or chicken would be delicious. I’d make the meatballs small 1 tablespoon size with the fresh pasta would be great.

Add some sauteed veggies like asparagus, zucchini, or red bell peppers.

Add a side salad and garlic bread and then maybe start making another batch it’ll go fast! OR feel free to double or multiply the amounts for the servings you’ll need. Use a mixer if you make more for ease of mixing.

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Pumpkin Pasta

Simple 2 ingredient pumpkin pasta recipe that is delicious with a galric browned butter sauce topped with cheese and fresh basil

Course Main Course, Pasta

Cuisine American, Italian

Keyword pasta,, pumpkin

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 2 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 1 cup pumpkin puree
• 2 cups all-purpose flour

Instructions

• In a medium bowl add pumpkin puree and flour. Stir to combine, keep stirring until the pasta dough sticks together and you can press it into a ball. Add a dusting of flour as needed so the dough is not sticky as you roll it out into desired thickness, then cut into the shape you'd like, you can make a thick log and cut it like gnocchi and roll it on the back of a fork. Roll it thin like you would a pie crust (but thinner) and roll that into a log, then slice and unravel it like fettuccini. Get fancy and use a mini cookie cutter after rolling it thin and cut into a fun shape.
• To cook the pasta, bring a pot of water to a boil. Salt the water well, then add the pasta and cook in simmering water for about 3-4 minutes, and test the pasta for your desired doneness.
• In a skillet add a stick of butter and cook it over low to medium heat until it's golden brown (do not burn the butter) it'll get tiny bubbles and then add some fresh sliced garlic or garlic paste and give it a stir.
• Transfer the pasta from the water to the butter sauce.
• Stir well to coat the pasta.
• Plate the pasta and top it with finely grated Romano Cheese and fresh basil or your desired toppings.
• Serving options:

  Add meatballs: beef or chicken would be delicious. I'd make the meatballs small 1 tablespoon size with the fresh pasta would be great.

  Add some sauteed veggies like asparagus, zucchini, or red bell peppers.

  Add a side salad and garlic bread and then maybe start making another batch it'll go fast! OR feel free to double or multiply the amounts for the servings you'll need. Use a mixer if you make more for ease of mixing.

The post Recipe 2 ingredient Pumpkin Pasta first appeared on Created by Diane.