Yummy Fall Recipes You've Gotta Try
Celebrate fall with these delicious gotta tries.
Pumpkin Crumb Cake Muffins
Ingredients:
1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon salt
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pumpkin puree
2 large eggs, at room temperature
1/4 cup (60ml) milk, at room temperature*
Crumb Topping:
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pumpkin pie spice*
6 Tablespoons (86g) unsalted butter, melted
Maple Icing (optional):
1 and 1/2 cups (180g) confectioners’ sugar
2 Tablespoons (30ml) pure maple syrup
2 Tablespoons (30ml) milk*
Instructions:
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them almost full.
Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
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Ombré Spice Cupcakes
Ingredients:
1 and 3/4 cups (200g) cake flour (spoon & leveled)*
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream, at room temperature
1/2 cup (120ml) whole milk, at room temperature
Autumn Colored Cream Cheese Frosting
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Instructions:
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Make the cupcakes: Whisk the cake flour, baking powder, baking soda, cinnamon, all-spice, ginger, nutmeg, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the brown sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Divide the frosting up into however many colors you’d like. I made 2 batches of frosting to get this many colors, so stick with 3 colors for the 1 batch of frosting. Stir in the McCormick Color from Nature Food Colors to reach your desired color.
Frost the cupcakes using one colored frosting on each one. I simply used an icing knife. Arrange the cupcakes in an ombre formation, from dark to light.
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Harvest Oatmeal Chocolate Chunk Cookies
Ingredients:
2 1/2 cups old fashioned oats
1 cup flour
1 cup white whole wheat whole pastry flour or hazelnut flour (I like to use Bob's Red Milk)
1/4 cup light brown sugar * optional
10 medjool dates finely chopped*
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup coconut oil melted OR 1/4 cup melted coconut oil + 1/4 cup pumpkin puree
1/2 cup unsweetened apple sauce
2 eggs
1 tablespoon vanilla
2 cups dark chocolate chopped
1/3 cup unsweetened flaked coconut
8 ounces semi-sweet or dark chocolate melted
1 cup raw pepitas and or hazelnuts
1 tablespoon butter or coconut oil
1 teaspoon maple syrup
instant coffee powder + salt for sprinkling
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper.
In a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, hazelnut flour, brown sugar, baking soda, salt, cinnamon, melted coconut oil (pumpkin if using), applesauce, eggs and vanilla. Beat until the dough is moist and all the ingredients are combined. Fold in the chocolate chunks + coconut flakes
Using your hands clump together 1 1/2 tablespoons of dough. Place on the prepared baking sheet and squash down into a 1/2 inch thick circle. Repeat with remaining dough.
Bake for 10 -12 minutes or until set. DO NOT OVER BAKE, if anything under bake. Let cool slightly on a cooling rack.
Meanwhile, heat a skillet over medium heat and add the butter. Once melted, add the pepitas and hazelnuts + maple. Cook until lightly toasted and caramelized.
Dip each cookie into the melted chocolate and place on a parchment lined cookie sheet. Sprinkle the seeds onto the cookies and then sprinkle with salt + crushed instant coffee powder. Allow the chocolate to set up... dig in!
Cookies can be stored in an airtight container for up to 4 days.
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Sweet Potato Pie Cinnamon Rolls With Butter Whipped Meringue Frosting
INGREDIENTS:
2 1/4 teaspoons active dry yeast
1/4 cup warm water
2 tablespoons light brown sugar
4 tablespoons (1/4 cup) unsalted butter, melted
1/2 cup warm milk
½ cup mashed sweet potato puree
1 egg
3 1/2- 4 cups all-purpose flour
1/4 teaspoon salt
¼ teaspoon nutmeg
toasted pecans, chopped, for topping
FILLING
½ cup granulated sugar
1 tablespoon cinnamon
6 tablespoons butter, softened
FROSTING
2 eggs whites
1/3 cup granulated sugar
6 tablespoons unsalted butter, softened
1 teaspoons vanilla extract
pinch of salt
INSTRUCTIONS:
To make the dough: Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
To the bowl add the melted butter, warm milk, sweet potato puree and egg, stir to combine. Add in the flour, nutmeg and salt. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the bowl or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
To make the filling: Add the sugar and cinnamon to a bowl and mix well. Generously grease a 9×13 inch baking dish (may also use a slightly smaller baking dish) with butter.
Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the cinnamon sugar evenly over the butter and lightly push the cinnamon sugar into the butter.
Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place dental floss or a thin piece of string (do it! it works so well!) under the roll where you want to cut. Mine are usually about 3/4 to 1 inch thick, but vary. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand (don’t let go) tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated. You can make eight larger rolls OR 10-12 smaller rolls.
Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
Preheat oven to 350. Just before baking brush the remaining 2 tablespoons butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
Meanwhile, make the frosting. Bring a large pot (big enough to place your mixing bowl over top) of water to boil. In the bowl of a stand mixer whisk the egg whites and sugar together. Place the bowl of the stand mixer over the pot of boiling water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form. Allow the egg whites to cool slightly before continuing.
Once cool, add the butter, vanilla and salt. Beat until combined and fluffy, making sure not to overbeat. Spread the frosting on warm rolls.
Sprinkle with toasted pecans. EAT!
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Football Whoopie Pies with Cinnamon Cream
INGREDIENTS:
For the cake
2 1/4 c. all-purpose flour, spooned and leveled
3/4 c. Dutch processed cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. packed brown sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
1 c. buttermilk, at room temperature
For the filling
1/2 c. (1 stick) unsalted butter, at room temperature
1 2/3 c. confectioners' sugar
1/4 tsp. ground cinnamon
Pinch of kosher salt
White store-bought decorating icing
DIRECTIONS:
Make the cake:Preheat oven to 400°F. Line two large baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat butter and sugar on medium-high speed with an electric mixer until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and beat in egg and vanilla until combined. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Transfer mixture to a piping bag or a large resealable bag; cut a 1/2-inch-wide hole.
Pipe footballs on prepared baking sheets by drawing 2 1/2-inch football shapes on parchment paper, spacing 2 inches apart; invert paper. Following the outline, pipe from one end of the football, along the outer edge, and to the other end. Repeat along the opposite edge. Fill center of football. Smooth top with a small offset spatula or your finger.
Bake, in batches, until puffed and just set, 6 to 7 minutes. Transfer to wire racks to cool.
Make the filling:
Beat butter on medium speed with an electric mixer until pale, 4 to 5 minutes. Reduce mixer speed to low and add half the confectioners’ sugar, beating until just incorporated. Add remaining sugar, cinnamon, and salt and continue beating until fluffy, 1 to 2 minutes.
Assemble the pies:
Spoon filling onto flat sides of half of whoopie pies and sandwich together with unfrosted halves. Use icing to pipe football laces on top.
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APPLE CRISP COOKIE CUPS
INGREDIENTS:
Apple Pie Filling:
6 cups Granny Smith apples 4-5 apples, peeled and chopped
1 Tbsp lemon juice
1/2 cup light brown sugar packed
1/2 cup granulated sugar
1/4 cup cornstarch
1 tsp ground cinnamon
pinch ground nutmeg
pinch salt
2 cups water
Oatmeal Cookie Cups:
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp sea salt
1 cup unsalted butter room temperature
1 cup light brown sugar packed
1/4 cup granulated sugar
2 large eggs room temperature
2 tsp vanilla
3 cups rolled oats
Sugar Glaze:
1 cup powdered sugar
1 Tbsp water
INSTRUCTIONS:
Apple Pie Filling:
Toss apples and lemon juice in a medium bowl, set aside.
In a medium saucepan, combine sugars, cornstarch, and spices. Pour in water. Cook over medium heat until boiling. Cook for 2 minutes. Add apples, bring back to a boil.
Simmer until tender (10-15mins). Cool completely.
Oatmeal Cookie Cups:
In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
Turn mixer to low and add flour mixture, mix until combined. Add oats and mix until just combined.
Spray 2 regular sized muffin tins with cooking spray. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down and push up the sides to create cups.
Preheat oven to 350°F. Bake cookie cups for approx. 15mins or until browned and mostly set.
Remove from oven and (if needed) immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 15mins, then place on wire rack to cool completely.
Assembly:
Using a tablespoon, fill each cookie cup with apple pie filling. Drizzle with sugar glaze if desired.
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Cranberry-Apple Hand Pies
INGREDIENTS:
2 all-purpose piecrusts
3/4 tsp. ground cinnamon
1/2 c. apricot jam
1 tsp. pure vanilla extract
2 Granny Smith apples, peeled, cored, and chopped into 1/4-inch pieces
2/3 c. fresh or frozen cranberries, thawed if frozen, chopped
1/2 c. granulated sugar, plus more for sprinkling
all-purpose flour, for work surface
1 large egg, beaten
DIRECTIONS:
1. Make pie dough as instructed, whisking cinnamon in with flour mixture.
2. Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper. Whisk together jam and vanilla in a bowl. Add apples, cranberries, and sugar and toss to combine.
3. On a lightly floured work surface, roll dough into 2 13- by 21-inch rectangles. Trim rough edges. Cut 1 piece into 16 2 1/2- by 4 1/2-inch rectangles. Place on prepared baking sheets. Top with apple mixture (about 3 tablespoons each), leaving a 1/2-inch border all around. Lightly brush borders with beaten egg.
4. Cut remaining dough into 16 3- by 5-inch rectangles. Place on top of apple mixture. Press edges with a fork to seal and cut a few small slits in the top of each. Brush tops with remaining egg and sprinkle with sugar. Bake, until golden brown, 15 to 17 minutes.
