With the weather turning cooler, it’s time to turn on the oven! Of course, nothing says fall like the scent of warm pumpkin spice filling the kitchen. Just grab a few packages of Martha White Pumpkin Spice Muffin Mix, and you can make any of these cozy treats—which are perfect for both lazy weekends or after-school snacking!
Pumpkin Spice Coffee Cake
Heat oven to 375°F. Spray an 8-inch square pan with no-stick baking spray. In a medium bowl, stir together ¾ cup Martha White all-purpose flour, ½ cup brown sugar, and 4 tablespoons butter, melted until crumbly. In a large bowl, combine 2 (7 oz.) packages Martha White Pumpkin Spice Muffin Mix, ⅔ cup whole milk, and ½ cup sour cream. Spread batter into prepared pan and sprinkle crumble topping over the surface. Bake until golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a rack to cool completely. Before slicing, dust the surface of the cake with 2 tablespoons confectioners’ sugar.
Pumpkin Spice Pecan Cookies
Heat oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine 2 (7 oz.) packages Martha White Pumpkin Spice Muffin Mix, ½ softened unsalted butter, 1 large egg, and 1 teaspoon vanilla extract and stir until combined. Fold in ⅓ cup finely chopped pecans. Scoop batter onto baking sheet in heaping tablespoons. Bake until golden, about 10 minutes. Rest cookies on baking sheet for 5 minutes, then transfer to baking rack to cool completely.
Cranberry Pumpkin Spice Quick Bread
Heat oven to 350°F. Spray a loaf pan with no-stick baking spray. In a large bowl, combine 2 (7 oz.) packages Martha White Pumpkin Spice Muffin Mix, ½ cup fresh or frozen cranberries, ⅓ cup chopped pecans (optional), and 1 ½ cups whole milk. Pour into pan. Bake until tall and golden and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer to a baking rack to cool completely before slicing.