fall baking recipes

These easy Pumpkin Spice Muffins with streusel topping make the perfect fall breakfast. The best part? You can make them ahead! 

Pumpkin Spice Muffins

c. all-purpose flour

c. sugar

c. dark brown sugar

pumpkin pie spice

kosher salt

tbsp. butter, melted

baking powder

baking soda

cinnamon

c. canned pumpkin

eggs

butter,

sour cream

tbsp. pure vanilla extract

These sound lovely!  What size is the can of pumpkin?

I really liked them! I did an other muffin recipe with pumpkin not long ago that I thought were pretty good but these are better. My only issue was that the streusel topping became soft and didn't stay crispy after a few days... But overall those a really good. ;)

Me and my family really liked these muffins!

I’m a muffin person more than a donut 🍩 person but I’ll eat yummy donuts 🍩 too!! 😂

I just made these and oh boy im gonna get diabetes because i think im finna eat all 15 they are SO GOOD so good

Thanks for sharing the unit! I would be kinda sorta really lost without.......

Cinnamon Rolls in under one hour made with refrigerated dough, a delicious pumpkin filling, and an incredible pumpkin pie spice cream cheese frosting!

Pumpkin Pie Cinnamon Rolls

(16 ounces, total) Pillsbury Crescent Rounds

butter (, melted)

pumpkin puree ((NOT pie filling))

milk

brown sugar

nutmeg

cream cheese (, softened)

sugar

vanilla extract

Preheat oven to 375°F. Lightly grease two 8-inch cake pans with non-stick spray; set aside.

Separate dough and unroll. You should have 16 pieces.  Brush each piece of dough with melted butter.

In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.

Evenly divide pumpkin filling and spread over each piece of rolled-out dough. Carefully roll up each piece of dough, lightly pinching the seams together. Arrange the rolls 1 inch apart in the prepared cake pans.

Bake for 16 to 18 minutes, or until tops are golden brown.

Place cream cheese in your mixer&#039;s bowl and cream for 1 minute, or until creamed. Gradually add in powdered sugar and continue to beat until creamy and smooth. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.

Place cream cheese in your mixer's bowl and cream for 1 minute, or until creamed. Gradually add in powdered sugar and continue to beat until creamy and smooth. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.

Remove pans from oven and immediately brush each roll with frosting. Serve and enjoy!

In the meantime, prepare the frosting.

This Pumpkin Chocolate Chip Bread recipe is moist, delicious, and so easy to make! It has the perfect flavors of Fall and makes two regular loaves or several mini loaves; perfect for sharing or freezing!

Pumpkin Chocolate Chip Bread

butter (, softened)

pumpkin

all-purpose flour

salt

cloves

chocolate chips

Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.

Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 

In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.

Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

Mini loaves will bake for around 25-35 minutes.

https://www.youtube.com/watch?v=54XYek--wAU

The BEST Pumpkin Bread that is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two loaves or several mini loafs.  Your family will love it!

🖨️ PRINT THE RECIPE

INGREDIENTS:
▢2 cups granulated sugar (402g)
▢1/2 cup butter , softened (113g)
▢3 large eggs
▢2 teaspoons vanilla extract (10ml)
▢15 ounces canned pumpkin
▢2 3/4 cups all-purpose flour (252g)
▢1/2 teaspoon baking powder (2.5g)
▢1 1/2 teaspoons baking soda (7.2g)
▢1 teaspoon salt (5.9g)
▢3/4 teaspoon ground cinnamon (2.07g)
▢1/4 teaspoon ground cloves (.55g)
▢1/4 teaspoon ground nutmeg (.59g)
▢1/2 cup milk (118ml)
▢12 ounce package chocolate chips

INSTRUCTIONS:
Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.)  Preheat oven to 350 degrees F.
Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
*For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.

MORE TIPS FOR THIS RECIPE: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/

🧑‍🍳EQUIPMENT USED IN THIS RECIPE:
Bread pans: https://amzn.to/2Z1w531
or Mini loaf pans: https://amzn.to/2YSsDr1

⏳TIMESTAMPS:
0:00 Intro
0:35 Cream butter and sugar
0:52 Add pumpkin, eggs and vanilla
1:20 Mix dry ingredients
1:47 Alternate adding milk and dry mixture
2:32 Stir in chocolate chip
2:54 Add to prepared loaf pans
3:20 Bake at 350 degrees F
3:36 Toothpick test
3:50 invert to cooling rack
4:00 Enjoy

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Perfect Pumpkin Bread

Homemade Maple Snickerdoodles combine the best snickerdoodle taste and texture with the sweetness of real maple, for a warm and easy treat everyone will love.

Maple Snickerdoodles (Mapledoodles)

cinnamon, divided

unsalted butter, softened

light brown sugar, packed

granulated sugar, divided

maple syrup

maple extract

Preheat oven to 350°F and line two baking...

Preheat oven to 350°F and line two baking sheets with parchment paper.

Spoon flour into a measuring cup and level...

Spoon flour into a measuring cup and level off. Add it to a medium-sized bowl with baking soda, 1 teaspoon cinnamon, and salt, and stir to combine. Set aside.

In a small bowl, combine 1/4 cup granulated...

In a small bowl, combine 1/4 cup granulated sugar and the remaining half teaspoon of cinnamon. Set aside.

In a stand mixer, or with a hand...

In a stand mixer, or with a hand mixer, cream together the butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Add maple syrup, egg, maple extract, and vanilla extract, mixing on medium speed until well combined.

Slowly add the dry ingredients (flour mixture, not...

Slowly add the dry ingredients (flour mixture, not the cinnamon/sugar mixture) to the wet ingredients, and mix until fully combined.

Use a 2-tablespoon cookie dough scoop to portion...

Use a 2-tablespoon cookie dough scoop to portion dough. Roll into a ball with your hands and roll in the cinnamon sugar mixture until well coated. Transfer to cookie sheet and repeat with remaining dough, leaving a little room for spreading between each cookie.

Bake on the middle rack of your oven...

Bake on the middle rack of your oven for 12-14 minutes. If you want them to be chewier, bake for 12 minutes. Bake them a bit longer if you want them a touch crisper.

Remove from oven and let cool 5-10 minutes...

Remove from oven and let cool 5-10 minutes on the baking sheet, then move to cooling rack to let cool completely.

https://mediavine-res.cloudinary.com/video/upload/xkfr28we2yhpidvgwoew.mp4

Homemade Maple Snickerdoodles combine the best snickerdoodle taste and texture with the sweetness of real maple, for a warm and easy treat everyone will love. Soft, chewy, cinnamon-spiced cookies!

Mapledoodles (Maple Snickerdoodles)

These delicious maple pecan cakelets are nutty-flavored, naturally sweetened, and insanely cute! Made with crushed pecans and 100% maple syrup, the oak leaf cakelets are dipped in a homemade maple glaze, while the acorns and pinecones are topped with chocolate drizzles and crushed pecans! An excellent autumn treat!

Maple Pecan Cakelets

pecans

tsp salt

canola oil

tsp vanilla extract ((optional))

Tbsp heavy whipping cream

Semi-sweet chocolate chips, melted

tsp coconut oil ((optional))

pecans, crushed

Whisk all dry ingredients except for the brown sugar. Set aside.

Preheat your oven to 350 F, and generously grease a 2.25 cup cakelet pan.

In a large bowl, combine the eggs with brown sugar and maple syrup. Whisk until it&#39;s combined. Add oil, milk, vanilla extract, and whisk a second time.

Gradually add the dry ingredient mixture to the wet ingredients, gently whisking with every addition. Careful not to over-whisk.

Pour your batter into the prepared pan, leaving about 1/2 cm of space at the top.

Cook for 15 minutes or until an inserted toothpick comes out clean. Allow the cakelets to cool in the pan for 10 minutes before inverting them onto a cooling rack.

Wipe your pan, regrease it, and repeat with the remaining batter.

Whisk together the powdered sugar, maple syrup, and heavy cream in a small, wide bowl. Immediately dip your cakelets into the glaze, front side down. Like all types of glaze, the longer it sits, the thicker it gets. Therefore, using the glaze as soon as you prepare it is best.

Making the Maple Glaze

Melt the chocolate chips in a small bowl using a microwave or bain-marie technique. Next, add coconut oil and stir until it&#39;s all combined. Brush your cakelets with the melted chocolate and sprinkle some chopped pecans over the top. Yum!

Making the Chocolate/Pecan Glaze

Creamy, dreamy, and packed with protein, this high-protein pumpkin cheesecake is a keto-friendly dessert that hits all the right notes. Cottage cheese makes the perfect protein base, while pumpkin purée and pumpkin spice add the ultimate fall flavors. Top it off with whipped cream for an indulgent finish that’s still guilt-free. Whether you’re looking for a post-dinner treat or a midday snack, this sugar-free and low-carb dessert will satisfy your cravings without derailing your goals.

High-Protein Pumpkin Cheesecake: Delicious Fall Dessert

oz cottage cheese (full-fat

pumpkin purée (unsweetened)

tsp pumpkin pie spice

tsp vanilla extract

whipped cream (optional,

tbsp ChocZero Pumpkin Spice Syrup,

oz cream cheese,

cinnamon,

almond

Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a food processor or blender.

Blend on high until smooth and creamy, making sure all ingredients are fully combined.

Pour the mixture into two greased ramekins, filling them evenly.

Bake at 350°F (175°C) for 15 minutes until the cheesecake sets but is still slightly soft in the middle.

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 1 hour before serving.

Top with whipped cream and a sprinkle of extra pumpkin pie spice for garnish.

Enjoy your high-protein, low-carb pumpkin cheesecake!

Fluffy and soft pumpkin muffins filled with a cream cheese custard and topped with a crunchy crumble. This small batch muffin recipe is so simple to bake and very delicious for a fall inspired dessert recipe on the go.

Pumpkin Crumble Cream Cheese Filling Muffins (small batch recipe)

flour

gm sugar

tsp pumpkin spice

gm butter

90 gm cream cheese

gm castor sugar

vanilla

120 gm flour

cinnamon powder

tsp baking powder

tsp baking soda

pumpkin puree

Preheat the oven to 180℃ and line your muffin tray with 6 baking paper liners and set aside.

In a bowl add the flour, brown sugar, granulated sugar, pumpkin pie spice, salt and stir. Add the butter and using a fork mix together until combined.

Crumble topping

In another mixing bowl add all the ingredients together and whisk until combined. Set aside.

Cream cheese filling:

In a large mixing bowl, add the egg, brown sugar, vanilla, oil pumpkin puree and whisk until smooth.

Add the flour, pumpkin spice, cinnamon powder, baking powder, baking soda, salt and whisk until smooth.

Fill the 6 lined muffin cases with 2 tablespoons of pumpkin muffin batter. Top each one with cream cheese filling (dividing it amongst all the 6 muffins). Spoon over the remaining pumpkin muffin batter.

Top with the crumble and bake for 20-25 minutes or until a tooth pick inserted into the center comes out clean.

Pumpkin muffins:

Top 7 fall baking recipes recipes from across the web

The most viewed fall baking recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Spice Muffins

Pumpkin Pie Cinnamon Rolls

Pumpkin Chocolate Chip Bread

Maple Snickerdoodles (Mapledoodles)

Maple Pecan Cakelets

High-Protein Pumpkin Cheesecake: De...

Pumpkin Crumble Cream Cheese Fillin...

Top 7 fall baking recipes recipes from across the web

The most viewed fall baking recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Spice Muffins

Pumpkin Pie Cinnamon Rolls

Pumpkin Chocolate Chip Bread

Maple Snickerdoodles (Mapledoodles)

Maple Pecan Cakelets

High-Protein Pumpkin Cheesecake: De...

Pumpkin Crumble Cream Cheese Fillin...

The most viewed fall baking recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine