Recipes - Pumpkin Spice / Cinnful Dessert Blend


Warm Party Punch

Among one of my first blends, I have had years to craft fun recipes using Cinnful Dessert / Pumpkin Spice Blend.  Back in 2011 I shared this recipe made with this great cinnamon and spice blend.  It is perfect on a cool fall or winter evening.

Add the spice mix and sugar to the cider and juice.  Simmer for 20 minutes, stirring occasionally.  Add fruit slices and simmer slowly for 30 minutes.  Strain.  Serve steaming hot in mugs .

Hot Spiked Pineapple Juice

  • 1 46-oz. can/jar of pineapple juice
  • 2 tsp. Cinnful Dessert / Pumpkin Spice Blend
  • 1 cup apple juice or cider
  • 1 cup light rum or 2 tsp. rum extract
  • 1/2 cup brown sugar
  • whole cloves
  • lemon slices

Combine juices, sugar and Cinnful Dessert/Pumpkin Spice Blend in a large pot.  Simmer for 15 minutes.  Pour in rum or extract.  Insert cloves into lemon slices.  Fill cups with liquid and float a studded lemon slice in cup for garnish.  Makes 9 servings.

Apple Bread


  • 4 cups apples, peeled, cored and cut up (4 to 5 apples)
  • 4 large eggs, beaten
  • 1 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 tsp. Backyard Patch Cinnful Dessert Blend
  • 3 cups all-purpose flour
  • 2 cups white sugar


Preheat oven to 350 degrees.  Lightly grease two 9 x 5" bread loaf pans.  Set aside.  Peel, core and slice apples  Cut into good size chunks (about 1").  In a large bowl, beat the eggs with an electric mixer until fluffy.  Add the oil and beat.  Add the vanilla and almond extracts, baking soda, salt and Backyard Patch Cinnful Dessert / Pumpkin Spice Blend.  Beat until well mixed.  Add the flour and sugar and blend on low until mixed.  Then blend on high until mixture is smooth.  The batter will be thick.  Fold in the apples and mix by hand until well coated.  Divide the mixture between the two pans.  To prepare the topping combine flour, sugar, and Backyard Patch Cinnful Dessert / Pumpkin Spice Blend, then cut in butter until well mixed and crumbly.  Sprinkle evenly over both loaves.  Bake for about 1 hour on center oven rack.  Loaf should feel fairly firm when touched in center.  Cool five minutes before removing from pan.


How it all started

I started growing herbs in 1994. I love the scents, the shades of green, and the scent and texture of the leaves. I love everything about them!

My first herb garden resulted from my need for good tea herbs. To this day, tea is among my favorite creations.

My husband does not use salt or preservatives, as a result all my seasonings and mixes, are all salt free, organic and preservative free.

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Commonly asked Questions


Do you use preservatives?

All of our blends are created with no preservatives, flavor enhancers or anti-clumping agents.

We grow our herbs organically, no chemical fertilizers, no pesticides and only organic methods.  The herbs are grown in "hills" placed in rows.  This allows us to walk among the plants but keep a high-quality soil and easy watering methods that makes plants drought resistant.

Are your items salt and gluten-free?

All our herb blends are crafted with no salt and no gluten. Our baking mixes will be clearly marked if they are gluten-free, but all will be low salt. However, since we make all the blends ourselves if you wish no salt in a baking mix (scones, breads, etc.) just ask and we will blend them without salt.

How and where do you ship?

Due to restrictions on plant materials, we only ship to the US or US territories. NO international orders are accepted. All items can be shipped either UPS or USPS depending on weight.

Where do your herbs come from?

We grow almost all of the herbs we use in our blends at our 3/4 acre herb garden. We have been growing herbs since 1994 and created our garden space in 1998 growing our herbs production style in hills and rows.