Pumpkin Face Scrub

DIY Pumpkin Face Scrub

Thanksgiving leftovers are the best kind of leftovers! Just the thought of warm turkey sandwiches drizzled with cranberry sauce makes my mouth water. Another traditional leftover I’m excited about this year is pumpkin purée. In the past, I’ve put the purée to use in a pumpkin bread, but this year I decided to try incorporating it into my skincare with a face scrub!

DIY Pumpkin Face Scrub

Believe it or not, pumpkin does wonders for your skin. It is packed with fruit enzymes that help brighten and smooth your skin. Mixed with a dash of honey and brown sugar, you have the makings for an easy at-home facial! After the busy holiday, you all know you need a little pampering! So put your pumpkin purée to good use and make this face scrub today!

DIY Pumpkin Face Scrub

Pumpkin Face Scrub

Ingredients:

  • 1 C brown sugar
  • 1/4 C pumpkin puree
  • 1 Tbs honey

Directions:

  • Combine all the ingredient together and mix until well combined
  • Store in an airtight container in the fridge for 1-2 weeks

Pumpkin Chai Cupcakes

Pumpkin Chai Cupcakes

You know Thanksgiving is right around the corner when the grocery store sets up canned pumpkin displays! While I’ve never been a fan of the traditional pumpkin pie, I still enjoy picking up a few cans to incorporate into baked goods. This time around, made a twist on the popular pumpkin spice cupcakes and incorporated chai tea into the recipe!

Pumpkin Chai Cupcakes

The result was a warm, rich flavor that is perfect for the holiday! So make room on the dessert table this Thanksgiving for these delicious cupcakes! Bonus: They were made with a cake mix. Just one more reason to love these cupcakes!

Pumpkin Chai Cupcakes

Pumpkin Chai Cupcakes

Ingredients:

Cupcakes:

  • 1 box white cake mix
  • 1 C. canned pumpkin
  • ½ C. chai tea
  • 1/3 C. coconut oil, melted
  • 2 eggs
  • 2 Tbs. pumpkin pie spice

Buttercream:

  • 1 stick butter, room temp
  • 4 C. powdered sugar
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • pinch of salt
  • 2 Tbs. milk
  • Candy Pumpkins

Directions:

  1. Preheat the oven to 350˙ and place cupcake liners in the tins
  2. Mix together the wet ingredients then add in the cake mix and pumpkin pie spice
  3. Stir until well incorporated and spoon in the the cupcake tins
  4. Place in the oven and bake for 20 minutes or until tops are slightly golden
  5. Pull out of the oven and let cool
  6. While the cupcakes cool prepare the frosting
  7. Beat butter with a handmixer or kitchen aid until smooth and creamy
  8. Slowly add in the powdered sugar, spices and salt
  9. Add the milk, one Tbs at a time, until the frosting reaches your desired consistency
  10. Spoon into a pipping bag and frost the cupcakes
  11. Garnish with candy pumpkins

Pumpkin Spice Scones

Pumpkin Spice Scones with Cream Cheese Frosting

October is in full swing and there’s no denying it – fall has arrived. While it’s bittersweet to pack away my sundresses and flip flops, there is an element of excitement with the change in season. Fall scarves, cozy boots and the infamous pumpkin spice latte are all perks of saying farewell to summer.

Pumpkin Spice Scones with Cream Cheese Frosting

While baking these scones, the sweet smell of pumpkin spice enveloped our home and brought the festive spirit alive. Not soon after, I was rummaging around in our closet pulling out all of our fall decorations. It’s funny how the simple act of baking can lift your spirits and get you excited for the change in season (it’s no secret that I’ve been mourning the end of summer…)

Pumpkin Spice Scones with Cream Cheese Frosting

Drizzled with cream cheese frosting, these pumpkin spice scones were the perfect way to welcome fall into our home. They are best enjoyed warm, right out of the oven, but if you wait to share them with coworkers I know they won’t mind!

Pumpkin Spice Scones with Cream Cheese Frosting

 

Ingredients:

Scones:

  • 2 C flour
  • 1 Tbs. baking powder
  • 1/3 C honey
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • 1/2 tsp nutmeg
  • ¼ tsp allspice
  • ½ tsp salt
  • 1/3 C coconut oil, solid
  • ¾ C pumpkin puree
  • 3 Tbs milk
  • 1 egg
  • 1 tsp vanilla extract

Frosting:

  • 4 oz cream cheese, softened
  • 2 C. powdered sugar
  • 2 tsp. vanilla exctract
  • pinch of salt

Directions:

  1. Preheat oven to 400˙
  2. Lightly grease scone pan, set aside
  3. In a mixing bowl, combine the dry ingredients. Add in the coconut oil and use a fork to mix it into the dry ingredients until it forms coarse crumbs
  4. Add in the wet and knead until well incorporated
  5. Spoon dough into scone mold and bake for 10-17 minutes or until golden
  6. While the scones cool, beat together the frosting ingredients until creamy. Refrigerate until ready to use
  7. When scones are cooled, drizzle the cream cheese frosting over the scones