Favorite Season: Pumpkin Spice

Raise your hand if the first official day of fall means pumpkin everything in your home?!? Same. 

In the South, we’re on our first day where it really felt like fall (until 3 PM) and we’re hoping it stays around. The feeling of cool weather and the leaves changing bring such an emotion of healing to me. A new season makes me feel like new beginnings are coming on. Maybe that’s why I finally decided to start my blog?! Ha.

Simple Mills has a fabulous pumpkin muffin and bread mix that is made with almond flour as opposed to wheat or bleached flour. Their mission is to create simple, healthy and delicious foods. If you haven’t tried any of their products, give them a try. These muffins last me all week, and your kids will love them!


1 box of Simple Mills pumpkin muffin & bread mix

3 eggs

1 cup water

3 tablespoons of coconut oil

Walnuts or other nuts (optional)


Preheat your oven to 350°. Whisk together your eggs, coconut oil and 1 cup of water. I like Nutiva coconut oil best.


Line your muffin tin with baking cups or spray your pan if you don’t have any. I use the brand below because they are unbleached and chlorine free!


Add whatever nuts you want or more cinnamon if you want. I like to add diced walnuts to mine! Scoop into muffin tins and bake for 25-30 minutes.

Tada! Here is where I add Kite Hill cream cheese (which is made from almond milk) to the top of mine. So delicious and adds extra creaminess!


Keep them stored in the refrigerator because there are 0 preservatives = yay!


Another favorite clean pumpkin recipe of mine is this pumpkin coffee cake recipe. If you follow me on Instagram, you’ve seen me make this one several times.


    • 1/4 cup melted coconut oil
    • 1/4 cup maple syrup
    • 1/4 cup coconut sugar (I actually use a little less and still good)
    • 1 cup canned pumpkin (I usually stock up at Target for my fall recipes- the boxed organic pumpkin)
    • 4 eggs
    • 1 cup almond flour
    • 1/4 cup coconut flour
    • 1/2 teaspoon baking soda
    • 1 1/2 teaspoons pumpkin pie spice
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon salt
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup (My friend Amanda gives me maple syrup straight from Adirondack, New York! It’s amazing.) 
  • 2 tablespoons coconut oil


  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Add in the eggs and mix until incorporated.
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
  6. Bake for 35-40 minutes.
  7. Store in fridge after the first day.

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Pumpkin Candles

I only keep Fisher Road Oils and Honey’s candles in my home. I was shocked to read what was in all the candles I was burning prior to using this brand. More coming on why non-toxic and beeswax candles are a must in your home!


Crafty pumpkin decor 

I LOVE crafting and don’t get enough time to do it, but I thought I’d share one fall project that is very cheap and easy to make.


Twine or string

A few of your favorite fall stems

A wooden plank plaque

Metallic gold Sharpie marker

Glue gun and glue sticks


Happy pumpkin season!

What are some of your pumpkin favorites? 

Categories: Uncategorized


  1. Kathi Thomas

    You have def. used your marketing skills in your life… Looking forward to see what you will come up with next! ♥️♥️♥️KT


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