When the smells of melted butter and spices waft through the air, your kitchen will be the busiest room in the house this fall. There’s something irresistible about fresh-from-the-oven goodness.
Here are some fall favorites to make sure your kitchen is warm and delicious this season. Which one will you make first?
15. Pumpkin Spice Monkey Bread with Cream Cheese Frosting
Another fun pull-apart bread! This time we give it a pumpkin spice makeover with a drizzle of cream cheese frosting when its done. The butter and brown sugar creates a sticky coating that works its way into every piece of the bread while its baking. This is such a fun project to do with your littlest helpers!
Pumpkin Spice Monkey Bread with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees. Coat a bundt pan thoroughly with non-stick cooking spray.
- Combine the granulated sugar, cinnamon, ginger, nutmeg and cloves in a medium bowl. (Alternatively, place the mixture into a large plastic bag and shake vigorously.)
- Cut each biscuit into quarters and roll each piece into a ball. Coat the dough balls in the pumpkin spice and arrange in the prepared bundt pan. (Alternatively, place the biscuit pieces into the plastic food bag, seal and shake gently to coat.)
- Melt the butter in a small saucepan over low to medium heat. Stir in the brown sugar. Whisk until the sugar dissolves. Pour melted butter evenly over the biscuit dough.
- Place the bundt pan on the middle rack of the oven with a baking sheet under it on the lower rack to catch any spills. Do not skip this step!
- Bake for 1 hour, until top is golden brown. For best results, cool completely before inverting onto a serving plate.
- Before serving, make the cream cheese frosting: Combine the softened cream cheese and butter together in a small bowl. Whisk in the sugar, milk and vanilla. Drizzle over cooled monkey bread.
14. Bakery Style Pumpkin Chocolate Chip Muffins
These bakery-style muffins are packed with giant chocolate chunks, then topped with more chocolate for those swoon-worthy puddles of melted chocs. Canned pumpkin and warm spices flavor the batter. You can easily swap in a one-to-one gluten free flour blend if needed.
Bakery Style Pumpkin Chocolate Chip Muffins (Gluten Free option)
Ingredients
Method
- Preheat oven to 350 degrees. Coat a jumbo size muffin tin with nonstick cooking spray, or line with cupcake liners.
- In a large bowl, cream butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
- In a separate bowl, whisk together the flour, salt, baking soda and spices.
- Stir the dry ingredients into the wet ingredients until fully combined. Fold in 1 cup of the chocolate chunks.
- Fill muffin tins 2/3 of the way with batter. Sprinkle evenly with coarse sugar. Bake 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- To make the chocolate drizzle, combine 1/2 cup of chocolate chunks and the coconut oil in a small bowl. Microwave in 20 second intervals until melted and smooth. Drizzle over cooled muffins.
13. Pumpkin Cupcakes with Maple Cream Cheese Frosting
Maple extract sweetens up this frosting without affecting the cream cheese flavor. Try this one-to-one flour swap and see how everyone lingers at the table a little longer. Moist and easy to stir up in one bowl, these cupcakes are perfect for those who skip the pie at the holiday table. They’ll be the hit of the fall dessert table!
Pumpkin Cupcakes with Maple Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree and eggs. Add brown sugar, oil, baking powder, cinnamon, baking soda, clove and nutmeg. Mix together. Add the flour and mix until well-combined.
- Lightly grease a muffin pan or line with baking cups. Pour batter 2/3 of the way to the top of each cup. Bake 28-30 minutes. Allow to cool completely before frosting.
- In a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the cream cheese, butter, maple extract and vanilla extract on medium-high speed for 1-2 minutes. Turn speed down to low and add the confectioner's sugar. Turn speed back up to medium-high and beat for another 1-2 minutes.
12. Apple Cinnamon Sour Cream Coffee Cake
The apples are cinnamon-spiced and ribboned throughout this sour cream coffee cake. A thick layer of brown sugar crumb topping (that doesn’t sink! The secret is using melted butter, not cold), makes this cake the ultimate in autumnal coffee cake bliss!
It bakes in a 9×13 dish, so there’s plenty to go around. It’s a great cake to make for a game day or take to a pot luck since it travels well!
Apple Cinnamon Sour Cream Coffee Cake
Ingredients
Method
- Bring the apples, 3/4 cup sugar, lemon juice and cinnamon to a boil in a small saucepan. Lower the heat and simmer until thickened and apples are very soft, 15-20 minutes. Remove from heat. Mixture will thicken as it cools.
- Preheat oven to 350 degrees. In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugar together until fluffy. Blend in the eggs, sour cream and vanilla.
- In a separate medium bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. With the mixer on low speed, blend the flour mixture into the wet ingredients until combined. Pour into a greased 9×13 baking dish. Drop spoonfuls of the apple mixture onto the cake batter. Using a knife, swirl the apple mixture evenly into the cake batter.
- In a small bowl, use a fork to mix all of the topping ingredients together until crumbly. Sprinkle evenly over the cake layer. Bake 40 minutes.
11. Quick Pumpkin Spice Bread
All you need for this super easy bread recipe is two bowls and a hand mixer. Toasted and smeared with cream cheese, it’s the perfect cold-morning treat. Sometimes the simplest recipes are the best. That’s certainly the case with this pumpkin bread recipe that’s flavored with a warm spice mixture of cinnamon, nutmeg and cloves.
Raw sugar sprinkled on top caramelizes ever so slightly in the oven and adds a nice crunch. Serve with coffee on cold fall mornings.
Quick Pumpkin Spice Bread Recipe
Ingredients
Method
- Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with a hand mixer until light and fluffy. Beat in eggs and pumpkin puree.
- In a separate bowl, combine flour, salt, baking soda, cinnamon, nutmeg and clove. Whisk together.
- Beat dry ingredients into creamed mixture a little bit at a time, until just combined. Do not overmix. Pour batter into a greased loaf pan and sprinkle raw sugar over top. Bake 1 hour 10 minutes or until a cake tester inserted into the center comes out clean.
10. Apple Butter Cranberry Muffins with Streusel Topping
Apple butter, sour cream or Greek yogurt, and tart cranberries either frozen or fresh give these muffins incredible flavor and moist texture. The best part, though, might be the cinnamon streusel topping which doesn’t sink into the batter thanks to the melted butter. These muffins taste like fall, and fill your kitchen with the smell of autumn while they bake.
Apple Butter Cranberry Muffins with Streusel Topping
Ingredients
Method
- Preheat oven to 350 degrees. Line a muffin tin with paper liners or coat with nonstick cooking spray.
- In a large bowl, beat the butter and sugar until fluffy. Beat in the eggs, vanilla, sour cream, milk and apple butter.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Pour the flour mixture into the wet ingredients and stir to combine. Fold in the cranberries. Fill the muffin tin 2/3 of the way with batter.
- Make the streusel: Combine all ingredients in a small bowl and stir with a fork. Sprinkle streusel on top of the muffins before baking. Bake 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool to room temperature before removing from muffin tin.
9. Cinnamon Swirl Coffee Cake
This coffee cake is for the true Cinnamon Lovers! There are three layers of Cinnamon goodness in this cake. The first layer is the ripple through the cake. To create a ripple, pour half of the batter into your pan, sprinkle on the Cinnamon and then pour the rest of the batter on top.
The second layer of Cinnamon goodness is the buttery streusel crumb. And finally, a drizzle of sweet Cinnamon goodness with the glaze. This cake will keep at room temperature for several days, keeping your kitchen smelling heavenly for days!
Cinnamon Swirl Coffee Cake
Ingredients
Method
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray and set aside.
- In a large bowl using an electric hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. Beat in the eggs and vanilla until smooth.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- Add half of the flour mixture into the creamed mixture and beat on low speed until combined. Add the sour cream and stir until combined. Add the remaining flour mixture and stir until combined.
- Pour half of the batter into the prepared pan and smooth the top. Sprinkle the cinnamon across the batter evenly. Then pour the remaining batter on top and smooth.
- Make the crumble: Combine all dry ingredients and whisk together in a bowl. Using a fork or just your fingers, work the melted butter into the mixture. Sprinkle the crumb mixture evenly over the batter.
- Bake 45-50 minutes, until a toothpick comes out clean.
- While the cake bakes, make the glaze: Whisk all ingredients together in a liquid measuring cup. Then drizzle over the cooled coffee cake.
8. Baked Apple Butter Doughnuts
Think of these as lighter-than-air fall doughnuts baked in a doughnut or muffin pan. There’s no added butter or frying involved, just apple butter to keep these baby doughnuts flavorful and moist. They’re rolled in a cinnamon-sugar coating once baked and cooled. They may not be quite as rich as a bakery doughnut, but they’re pretty darn tasty!
Baked Apple Butter Doughnuts
Ingredients
Method
- Preheat oven to 325 degrees. Spray a doughnut or muffin pan with nonstick cooking spray.
- Whisk eggs together with apple butter, 1/2 cup sugar, buttermilk and brown sugar in a large bowl.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Fold the flour mixture into the wet ingredients. Batter will be sticky. Fill a doughnut or muffin pan 2/3 of the way with the batter. Bake for 20 minutes.
- In a shallow bowl, mix the cinnamon and 1 cup sugar together. Allow the doughnuts to cool, then dip into the cinnamon/sugar mixture.
7. Pumpkin Cream Cheese Bread
Toasted pepitas sprinkled on top add a salty crunch that balances the sweetness. Crush some of the pepitas and leave some whole for an interesting texture in this cozy loaf. A tangy cream cheese swirl runs through the center of this dense, moist bread. Dot the cream cheese over the batter before swirling with a knife to get ribbons of cream cheese throughout the loaf. Together with the pumpkin bread, this makes one seriously good loaf!
Pumpkin Cream Cheese Bread
Ingredients
Method
- Preheat oven to 350 degrees.
- In a large bowl, beat the butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
- In a separate bowl, combine the flour, salt, baking soda and spices.
- Beat the flour mixture into the wet ingredients. Pour half of the batter into a prepared loaf pan (coated with nonstick cooking spray or lined with parchment paper).
- Microwave the cream cheese in 20 second intervals until smooth and looser in consistency. Dot spoonfuls of cream cheese over the batter. Use a knife to swirl the cream cheese through the batter. Top with the remaining batter and swirl again.
- Sprinkle the top of the bread evenly with pepitas. Bake 1 hour 10 minutes. Cool completely before turning out of the pan.
6. Monkey Bread Muffins with Cinnamon Sugar
Cut up refrigerated biscuit dough, roll in cinnamon sugar, pack into muffin tins, pour on some brown sugar butter mixture, and pop ’em in the oven. These Monkey Bread Muffins are a single-serve version of everyone’s favorite sticky sweet bread, and they’re made even more decadent with a simple vanilla glaze drizzled on top once they’re cooled. They’ll keep at room temperature for a couple of days, making them the perfect sweet treat to reach for on busy fall days!
Easy Monkey Bread Muffins Recipe with Cinnamon Sugar
Ingredients
Method
- Heat oven to 350 degrees. Coat a standard size muffin tin with nonstick cooking spray.
- Combine cinnamon and sugar together in a small bowl.
- Cut each biscuit into 6 smaller pieces. Roll each piece into a ball and coat in cinnamon sugar mixture. Place 7-8 biscuit pieces in each muffin cup.
- Heat butter in a small saucepan over medium heat. Stir in the brown sugar until dissolved. Pour the melted butter mixture over the tops of the muffins evenly, coating each piece of dough as much as possible.
- Bake 25-28 minutes, until golden brown. Cool completely before gently removing from the muffin tin.
- Whisk the glaze ingredients together in a small bowl. Drizzle over cooled monkey bread muffins.
5. Pumpkin Spice Cake with Cream Cheese Frosting
Golden raisins and pecans are studded throughout this cake. It’s extra-moist thanks to the buttermilk, and topped with a rich cream cheese frosting. The cake will feed a crowd, but it won’t last long.
All you need to make it are two bowls and a whisk, with no stand mixer required, plus a little free time in your afternoon to bake. Make sure the cake has completely cooled before frosting.
Pumpkin Spice Cake Recipe with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees.
- In a large bowl, whisk pumpkin and eggs together. Add brown sugar, oil and buttermilk. Whisk to combine.
- In a separate bowl, whisk the flour, baking powder, baking soda and spices together. Slowly pour the dry ingredients into the pumpkin mixture and stir to combine.
- Fold in the raisins and pecans.
- Coat a 9×13 baking pan with nonstick cooking spray. Pour the batter into the pan. Bake 35 minutes. Cool completely before frosting.
- To make the frosting, beat the cream cheese, butter and vanilla together in a stand mixer. (Alternatively, use a handheld electric mixer). With the mixer on low speed, add the confectioner's sugar. Increase mixer speed and whip the frosting until fluffy.
4. Warm Apple Crostata
Serve up this apple dessert without the perfectly crimped crust for a wonderfully rustic presentation. Brushed with heavy cream and sprinkled with sparkly turbinado sugar for a golden finish, this apple dessert will make your taste buds sing.
Tart apples are cooked with butter, sugar, cinnamon and nutmeg until soft and syrupy and are nestled in a flaky, buttery crust. Serve with a scoop of vanilla ice cream for the ultimate fall dessert!
Warm Apple Crostata Recipe
Ingredients
Method
- In the bowl of a food processor, pulse the flour, sugar and salt to combine. Cut the cold butter into cubes. Add the butter to the food processor and process until they are the size of peas.
- With the motor running on low, pour 5 Tbsp. very cold water through the feed tube until a crumbly dough forms.
- Remove the dough and press it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Melt the butter in a small saucepan over low heat. Add the sugar. Stir continuously until the mixture becomes an amber color. Don't worry if it gets clumpy.
- Stir in the apple slices, cinnamon and nutmeg. Cook, stirring occasionally, until the apples are softened.
- In a small bowl, combine the cornstarch with 1 1/2 Tbsp. of water. Pour the mixture into the apples and stir until thickened. Remove from heat.
- Preheat the oven to 350 degrees.
- Using a rolling pin, roll dough into a large circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
- Spread the apple mixture in the center of the dough, leaving a perimeter of dough about 2 inches.
- Fold and gather the dough in towards the center, slightly overlapping other pieces of dough and overlapping the apple mixture by 1/2 inch.
- Brush the dough with heavy cream. Sprinkle it with turbinado sugar. Bake 50 minutes, until golden brown. Allow to cool on the baking sheet before transferring it to a serving plate.
3. Cinnamon Scones
These cinnamon chip scones have a maple glaze drizzled over the top. The eggs have been left out to simplify things on busy baking days. Freezing the scones before they go into the oven allows them to hold their shape while baking.
Cinnamon chips are mixed into the batter giving the scones a double hit of cinnamon flavor. The chips also help prevent the finished scones from being dry. To make these scones, the cold butter is cut into the dry ingredients with a food processor before finishing up the dough by hand.
The BEST Cinnamon Scones Recipe with Maple Glaze
Ingredients
Method
- In a food processor, pulse the flour, white sugar, baking powder, salt, cinnamon chips and ground cinnamon together until just combined. Cut the butter into cubes and add it to the flour mixture. Pulse until the pieces of butter are the size of peas. Pour the mixture into a large mixing bowl.
- Take 2 tbsp. of heavy cream out of the 1 cup and set aside. Pour the remaining cream into the bowl and mix together until a very shaggy dough starts to form. Dump the dough out onto a lightly floured surface and knead until it comes together. It will be quite dry.
- Form the dough into a large disc that is 1 inch thick. Slice the disc into 8 wedges. Place onto a cookie sheet lined with parchment paper. Freeze on the baking sheet for 1 hour and up to overnight.
- Preheat oven to 375 degrees. Remove the scones from the freezer and brush the scones with the reserved 2 Tbsp. of heavy cream. Sprinkle generously with turbinado sugar. Bake 25-27 minutes, until scones are golden brown on the bottom. Cool on the baking sheet before glazing.
- To make the glaze, whisk all ingredients in a small bowl and drizzle onto the scones.
2. Classic Cinnamon Rolls with Vanilla Frosting
These cinnamon rolls taste just like a bakery run without leaving the house. These yeasted rolls take a bit more time than most bakes on this list, but the dough can be made a day ahead and refrigerated overnight so all that’s left in the morning is a half hour in the oven.
A simple vanilla frosting gets spread on top while the rolls are still warm so it melts in slightly. Leaving space between the rolls before they rise is the key to a batch worth waking up early for this fall.
Classic Cinnamon Rolls with Vanilla Frosting
Ingredients
Method
- Combine the yeast, 1/2 tsp. of sugar and warm water in a small bowl. Stir and set aside. In the bowl of a stand mixer, combine the milk, 1/3 cup sugar, melted butter, salt and eggs. Stir in the yeast mixture. Gradually add the flour, one cup at a time, and beat until a sticky dough forms.
- Preheat oven to 200 degrees. Dump the dough out onto a floured surface and knead 5-7 minutes, until smooth. Place in a buttered bowl and cover loosely with a damp towel. Turn the oven off. Place the bowl in the warm oven for 45 minutes, until the dough is doubled in size.
- Meanwhile, prepare the filling: Combine the cinnamon and 1/2 cup sugar and melt 1/2 stick of butter.
- Punch the dough down and roll out on a floured surface. Form a rectangle measuring 13×19 inches. Brush with melted butter and sprinkle generously with cinnamon-sugar mixture. Start rolling from the long end, jellyroll style. Cut into 15 pieces.
- Melt the other 1/2 stick of butter pour into a 9×13 baking dish. Coat well. Sprinkle the remaining 1/4 cup sugar. Place the rolls in the pan, making sure there is a little space between them. Cover with a dish towel and let rise for 45 minutes.
- Preheat oven to 350 degrees. Cover the pan loosely with foil and bake 25 minutes. Remove the foil and bake another 15-20 minutes.
- While the rolls are baking, combine all frosting ingredients except for the water in a small bowl. Add the water, one tablespoon at a time, until desired consistency is reached. Spread frosting over warm rolls.
1. Apple Butter Cookies with Cinnamon Vanilla Frosting
Apple butter cookies are soft and chewy with a cakey texture from apple butter and extra brown sugar, and have a strong apple butter flavor in each bite. Once the cookies have completely cooled, frost them with cinnamon vanilla frosting. The frosting will not harden, so the cookies remain cakey even with the frosting. To make these gluten free, you can simply substitute a gluten free flour blend. A great fall treat!
Apple Butter Cookies with Cinnamon Vanilla Frosting
Ingredients
Method
- Beat butter and sugars until fluffy. Beat in the egg, vanilla and apple butter.
- In a separate bowl, whisk the flour, baking soda, cinnamon and salt.
- Stir the flour mixture into the apple butter mixture until combined. Cover the dough and chill at least 30 minutes.
- Preheat oven to 350 degrees. Using a 3 Tbsp. cookie scoop, place cookie dough 1 inch apart on a parchment-lined baking sheet. Bake 15 minutes. Cool completely before frosting.
- Make the frosting: Beat the butter until fluffy. With the mixer on low speed, beat in the confectioner's sugar, vanilla bean paste and cinnamon. Store at room temperature.
I.am finding recipes my grandmother made when i was 5 and sat on a milk can containing sugar bought with ration stamps. Watching her is how
i learned to cook.
those are the best recipes!