pumpkin spice Archives - Our Tiny Nest

18 In fall/ food/ Recipes

Pumpkin Spice Snack Mix

This pumpkin spice snack mix is the perfect combo of sweet and salty with your favorite pumpkin spice flavors. I made a big batch this weekend and the boys have been snacking on it all week. I’m sharing my recipe below.

And for more pumpkin and fall inspired recipes check out:

Pumpkin Spice Snack Mix

Ingredients:

4 cups chex cereal (I used the honey nut flavor but cinnamon would work great too!)
2 cups pretzel bites (My youngest likes the pretzel balls)
2 cups Reese’s pieces
2 cups mixed nuts
1 egg white
1/2 tsp pumpkin pie spice
1 tbsp brown sugar

Directions:

Preheat your oven to 300 degrees F.
Line a baking sheet with parchment paper and spread out the mixed nuts.
In a small bowl combine the pumpkin pie spice and brown sugar
In a separate bowl, crack an egg, keeping the egg white.
Drizzle the egg white over the nuts coating evenly.
Sprinkle the pumpkin pie spice mixture over the nuts and toss. Bake in the oven for about 20 minutes, tossing over every once in awhile.
Remove the nuts from the oven and let cool.
In a large bowl, combine the other ingredients.
Add the nuts once cooled and toss.

Enjoy! If not eating immediately, store in an airtight container or mason jar. Or in this cute pumpkin glass jar below!

I love to see what you create! So be sure to take a photo and tag me on Instagram @ourtiny_nest!

Pumpkin Spice Snack Mix

This pumpkin spice snack mix is the perfect fall snack when you're craving something sweet and salty. This makes a great after school snack or for on the go.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 25

Course Appetizer, Snack

Ingredients

4 cups chex cereal I used the honey nut flavor but cinnamon would work great too!
2 cups pretzel bites My youngest likes the pretzel balls so that's what I used but you can use any kind
2 cups Reese's pieces
2 cups pumpkin candy corn
2 cups mixed nuts
1 egg white
1/2 tsp pumpkin pie spice
1 tbsp brown sugar

Instructions

Preheat your oven to 300 degrees F.
Line a baking sheet with parchment paper and spread out the mixed nuts.
In a small bowl, combine the pumpkin pie spice and brown sugar.
In a separate small bowl, crack one egg, separating the yolk from the white. You will use the egg white.
Drizzle the egg white over the nuts coating evenly.
Sprinkle the pumpkin pie spice mixture over the nuts and toss evenly. Then bake in oven for about 20 minutes. Flip over every so often to bake evenly.
Remove the nuts and let cool.
While the nuts cool, in a large bowl combine the chex cereal, pretzels, Reese's pieces and candy corn.
Once the nuts are cooled, add the nuts to the chex mixture and toss.
Store in an air tight container or mason jar.

Keyword fall, pumpkin, snack

For more of my recipes and ideas, click to follow me on Pinterest!

Or click here to check out my favorite fall finds!

Pin for later

Sign up below for more seasonal ideas right to your inbox!

September 8, 2021 By Nicolle

3 In food/ keto/ Recipes

Keto pumpkin spice latte

Enjoy your favorite fall coffee drink and stick to your diet with this healthier

Keto Pumpkin Spice Latte recipe.

My husband and I recently started keto this past week. What a time to start – this is the time of year when I crave all of those yummy comfort foods and of course my fave pumpkin spice coffee drinks that are full of sugar. So I was determined to come up with a recipe to duplicate my beloved bevy but make it keto friendly. Here is my Keto Pumpkin Spice Latte recipe, at only 2 grams of net carbs.

Keto Pumpkin Spice Latte

Ingredients:

2 cups of fresh brewed coffee
1/4 cup of pumpkin puree
2 Tbsp of butter
1 cup of almond milk
2 tsp of vanilla extract
2 tsp of pumpkin pie spice (make sure there’s no added sugar)
3 packets of stevia
2 Tbsp of heavy whipping cream
Optional – MCT oil or coconut oil

You will need:

A handheld frother. I literally have a love affair with mine. Click here for mine.

Directions:

In a pot over medium heat mix together pumpkin puree, butter, almond milk, vanilla extract and pumpkin pie spice. (Make it a bulletproof coffee by adding a little MCT oil or coconut oil!) Bring to a bubble.
While the pumpkin mixture warms in the pot, brew two cups of coffee.
Stir the coffee into the pumpkin mixture stirring well.
Add the heavy whipping cream and stevia.
Using a handheld frother (linking mine here), gently whip all together in the pot.
Pour into two mugs and enjoy either hot or cold.
Optional – Top it off with a little extra whipped cream and some pumpkin pie spice. (To make homemade whipped cream, mix some whipping cream and a sprinkle of stevia in a mixing bowl with a blender until whipped cream forms).

Sooooo much better than the typical sugary version at your local coffee shop and healthier too!