51 Divine Fall Baking Recipes You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Pumpkin Cheesecake Bars

Vegan Pumpkin Cheesecake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT320M · Yield: [‘9’, ‘9 slices’]

These vegan pumpkin cheesecake bars are the ultimate grab and go fall dessert. Cozy but indulgent, they’ll make any day feel like a holiday!

Ingredients

• 250 g Biscoff cookies
• 6 tbsp vegan butter, (melted)
• 16 oz vegan cream cheese
• 1 cup erythritol
• 3 tbsp cornstarch
• 1 cup pumpkin puree
• 1 tsp pumpkin spice
• 1 cup walnuts
• 1/3 cup brown sugar
• 1/2 cup gluten-free flour
• 1 tsp pumpkin spice
• 1/4 tsp salt
• 4 tbsp vegan butter, (melted)
• 1 tsp water

Instructions BASE CRUST:

1. Place the cookies in the food processor and grind them into fine crumbs.
2. With the food processor still running, add the melted butter and blend until the crumbs clump together.
3. Preheat the oven to 350°F for 5 to 8 minutes.
4. Line a baking dish with parchment paper. Transfer the crust mixture into the lined baking dish and press it into the bottom and up the sides of the dish.
5. Bake for 5 to 8 minutes or until golden brown. Set aside to cool.

CHEESECAKE FILLING:

1. Add the erythritol, cornstarch, and cream cheese to the food processor and mix until combined. Reserve 1 cup of the mixture for later.
2. Pour and evenly spread the remaining plain cheesecake batter over the crust.
3. Combine the reserved cream cheese mixture, pumpkin puree, and pumpkin spice until fluffy.
4. Spread the pumpkin mixture over the plain cheesecake layer with a spatula.
5. Bake at 350ºF for 30 minutes.

STREUSEL:

1. Add the walnuts, brown sugar, flour, pumpkin spice, and salt to the food processor and pulse until fine.
2. Pour in the melted vegan butter and water. Pulse until combined.
3. Crumble the streusel over the cheesecake and bake for another 25 minutes or until golden brown.
4. Let the pumpkin cheesecake cool to room temperature, then refrigerate it for 4 to 6 hours to set.
5. Remove the cheesecake from the baking dish and cut it into bars. Enjoy!

2. Vegan Pumpkin Pie

Eggless Pumpkin Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’, ‘8 Servings’]

Easy, eggless pumpkin pie recipe that tastes like autumn. This 10-ingredient vegan pumpkin pie is perfect for any occasion, especially the holiday season! You can even make it the day before if you like!

Ingredients

• 1 Vegan Pie Crust
• 3 cups pumpkin purée
• 1/3 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1/2 cup packed brown sugar
• 3 tablespoons arrowroot powder
• 2 1/2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 3/4 teaspoon nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350°F/175°C.
2. Add all the pie-filling ingredients to a large bowl and combine thoroughly. (A wooden spoon or hand mixer works great for this.)
3. Roll out pie dough, lay it out over a 9″ pie pan, and gently form. Form the edge and cut off the remaining dough. I would recommend not attempting anything fancy with this particular dough.
4. Pour the batter into the pie pan and cover the edges with a pie crust shield.
5. Bake for 60 minutes in the oven on the lower shelf.
6. Remove from oven and let cool completely.
7. Cover with foil and place in the fridge for at least 4 – 6 hours or overnight.
8. Serve with a dusting of cinnamon or vegan whipped cream on top.

3. Gluten-Free Apple Butter Bundt Cake with Cinnamon Glaze

Gluten-Free Apple Butter Bundt Cake with Cinnamon Glaze (Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘1’, ‘1 Cake’]

A delicious dessert for the season. Gluten-Free Apple Butter Bundt Cake with Cinnamon Glaze that’s vegan and top 8 allergy-free. Combining the deep and rich flavors of apple butter and seasonal spices for one healthy and sweet recipe treat!

Ingredients

• Bundt Cake:
• 1 Cup Quinoa Flour
• 1 Cup Gluten-Free All Purpose Flour
• 1/2 Cup Erythritol
• 1 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1/2 Tsp Ginger
• 1/2 Tsp Allspice
• 3/4 Cup Apple Butter
• 3/4 Cup Unsweetened Non-Dairy Milk
• Cinnamon Glaze:
• 3/4 Cup Powdered Erythritol
• 1/2 Tsp Cinnamon
• 3 1/2 Tsp Water

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine all the dry cake ingredients, mix together, then add the apple butter and milk and mix to combine for a smooth cake batter.
3. Add the cake batter to a greased 3-cup bundt pan and place in the oven to bake for 30 minutes.
4. To make the glaze, simply mix together the ingredients in a small bowl until thick.
5. Remove the bundt cake once done, remove from the pan and let cool before drizzling on the glaze.

4. Sweet Potato Bran Muffins

Sweet Potato Bran Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 muffins’]

These gluten-free, vegan sweet potato bran muffins are studded with raisins for a healthy, hearty and nutrient dense breakfast or snack.

Ingredients

• 1 1/4 cup oat bran
• 3/4 cup gluten-free flour (*see note)
• 1/4 cup coconut sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 2 tablespoons coconut oil (melted)
• 1 teaspoon vanilla
• 1 cup sweet potato puree
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
• 2 tablespoons ground flaxseeds + 6 tablespoons water
• 1/3 cup raisins

Instructions

1. Preheat oven to 400°F and grease a muffin tin.
2. In a small bowl, combine flaxseeds and water, stir and set aside.
3. In a large bowl, whisk together the oat bran, gluten-free flour, coconut sugar, salt, baking powder and spices.
4. In a medium bowl, whisk together the coconut oil, vanilla, sweet potato puree and almond milk.
5. Add the flaxseed mixture (which should be thickened into a gel) to the wet ingredients and whisk again until incorporated.
6. Add the wet ingredients to the dry and stir until just incorporated.
7. Gently fold in the raisins.
8. Scoop batter evenly into 12 greased muffin tins. Add a few more raisins on top of each muffin if desired.
9. Bake for 18-22 minutes until muffins are set (toothpick inserted into the center comes out clean).
10. Cool for a few minutes in the tin before transferring the muffins to a cooling rack.
11. Store in an airtight container. At room temperature, muffins will last for 1-2 days. In the refrigerator, for about a week. In the freezer, for 1-2 months.

5. Baked Pumpkin Custard

Baked Pumpkin Custard is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’]

Silky and rich baked pumpkin custard is like pumpkin pie without the crust. Serve it with whipped cream and chopped pecans.

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 16 fl oz evaporated milk
• ⅔ cup light brown sugar (packed)
• 1 teaspoon pure vanilla extract
• 2 teaspoon cornstarch
• 1 teaspoon pumpkin pie spice
• ½ teaspoon kosher salt
• ¼ teaspoon cinnamon
• ¼ teaspoon ground ginger
• whipped cream (optional, to serve)
• chopped pecans (optional, to serve)

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the pumpkin, eggs, evaporated milk, brown sugar, and vanilla extract.
3. In a small bowl, mix the cornstarch, spices, and salt. Break up any clumps.
4. Slowly add the dry mixture to the wet mixture, whisking until well-blended.
5. Pour the mixture into four 6-ounce ramekins or custard cups, dividing evenly. Place the cups in a 9 X 13-inch baking pan with high sides. Add enough warm or boiling water to the baking pan that it comes halfway up the sides of the cups.
6. Bake for 40 to 50 minutes, or until set and browned lightly. When set, the center will have a slight jiggle and a knife inserted into the center will come out clean. Carefully transfer the pumpkin custard to a wire rack to cool.
7. Serve warm, cool, or chilled with whipped cream and pecans (optional).

6. Apple Cinnamon Scones

Apple Cinnamon Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup milk
• 1 large egg
• 1 apple, peeled and diced
• 1 teaspoon ground cinnamon
• Optional glaze: 1/2 cup powdered sugar, 1–2 tablespoons milk

Instructions

1. 1. Preheat oven to 425 F and line a baking sheet.
2. 2. In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. 3. Cut in cold butter until the mixture resembles coarse crumbs.
4. 4. Stir in milk and egg to form a rough dough; fold in diced apples.
5. 5. Turn dough onto a floured surface and shape into a round about 1 inch thick; cut into 4 wedges or rounds.
6. 6. Bake 12–15 minutes until golden.
7. 7. If desired, drizzle with a simple glaze made from powdered sugar and milk.

7. Apple Crumble Cake

Apple Coffee Cake with Streusel Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT70M · Yield: [’24’, ’24 slices’]

My homemade apple coffee cake is the definition of cozy fall baking: moist and tender with tart-sweet apples in every bite, a crispy cinnamon streusel topping, and just the right amount of warm spices. Whether you serve it at a fall brunch, make it ahead for the holidays, or slice it up for dessert with coffee, it’s the kind of cake that disappears fast.

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp kosher salt
• ½ cup brown sugar
• 1 cup granulated sugar
• ½ cup unsalted butter (melted)
• 1 cup sour cream
• 3 large eggs (beaten)
• 2 tsp vanilla extract
• 2 Honeycrisp apples (peeled and diced into ¼ inch pieces)
• 2 Granny Smith apples (peeled and diced into ¼ inch pieces)
• ¾ cup brown sugar
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• ½ cup unsalted butter (melted)
• ¼ cup unsalted butter (softened)
• ½ cup all-purpose flour
• 2 tsp ground cinnamon
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ¾ cup powdered sugar
• ¼ cup apple cider (do not use apple cider vinegar)
• 1 tsp vanilla extract

Instructions

1. Heat oven to 350ºF. Grease a 9×13 inch baking dish with butter, baking spray or magic cake goop.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and both sugars in a large bowl.
3. Stir in melted butter, sour cream, eggs, and vanilla until smooth. Gently fold the apples in, then pour the batter into your prepared pan.
4. In a medium bowl, stir together all the brown sugar swirl ingredients together well. Pour over batter, then swirl into it using a knife or spoon.
5. In another medium bowl, put all the crumble topping ingredients and use a fork to blend ingredients until you have large crumbles. Sprinkle over the cake batter evenly and generously.
6. Put pan in oven and bake for 45 minutes or until toothpick inserted in the center comes out clean. Let the cake cool completely before removing from pan.
7. In a small bowl, combine all glaze ingredients using a whisk.
8. Wait until the apple coffee cake is cool to glaze and eat.

8. Vegan Pumpkin Bread

Vegan Banana Pumpkin Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT50M · Total: PT58M · Yield: [’12’]

This vegan pumpkin loaf is fluffy, moist and packed with delicious pumpkin pie spice. It makes a delicious fall breakfast or healthy pumpkin dessert.

Ingredients

• 1 cup canned pumpkin
• 1 banana
• 1/4 cup maple syrup
• 4 medjool dates (pitted)
• 1/2 cup apple sauce
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1/4 tsp sea salt
• 1/4 cup dark chocolate chips
• 1/4 cup chopped pecans

Instructions

1. Preheat oven to 350 and prepare loaf pan by lining with unbleached parchment paper
2. To the bowl of a food processor or pitcher of a blender, add pumpkin, banana, apple sauce, maple syrup and dates. Blend until dates have been fully incorporated.
3. Put remaining ingredients (except for chocolate and nuts): flour, oats, baking soda and powder, pumpkin pie spice and salt into blender or processor and blend until just mixed. Do not over mix.
4. Stir in pecans and chocolate chips by hand. Save a few of each to decorate the top of the loaf.
5. Pour into loaf pan and bake for 45-50 minutes, until golden on top and toothpick comes back dry when inserted.
6. Let cool completely, then remove from pan by pulling up on the parchment paper. Slice and serve.
7. Pumpkin bread will last at room temp for 5 days, a week in the fridge or this loaf can be stored in the freezer (preferably uncut) for up to 3 months.

9. Pumpkin Dump Cake

Pumpkin Dump Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’, ’12 servings’]

This easy Pumpkin Dump Cake is the best fall dessert! Made with just a few simple ingredients, and a shortcut yellow cake mix, this cake is creamy, flavorful, and has the best textures!

Ingredients

• 2 x 15 ounce cans pumpkin puree (not pumpkin pie filling)
• 14-16 ounce can evaporated milk
• ¾ cup granulated sugar
• 2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 4 large eggs (at room temperature)
• 1 x 15-ounce box yellow cake mix
• 1 cup pecans (raw and chopped )
• ¾ cup unsalted butter

Instructions

1. Preheat then oven to 350°F/180°C, and lightly grease a 9×13″ inch pan. Set aside.
2. In a large mixing bowl, whisk together the pumpkin puree with evaporated milk, sugar, cinnamon, ginger, cloves, and eggs.
3. Pour the mixture into the prepared pan, then sprinkle the cake mix followed by chopped pecans on top.
4. Drizzle the melted butter all over the cake mix, and top with chopped pecans.
5. Bake for 55-60 minutes. The center might feel a little jiggly, but it will set as it cools down.
6. Allow to cool for 30 minutes, then serve with a dollop of fresh cream on top.

10. Apple Cider Cookies

Apple Cider Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT50M · Yield: [’20’, ’20 cookies’]

Apple cider cookies are perfectly spiced and sweet. They are soft, chewy and coated in cinnamon sugar too!

Ingredients

• 1 cup reduced apple cider (start with 1 cup spiced apple cider)
• 2 cups all purpose flour
• 1 teaspoon ground cinnamon
• Generous pinch of ground cloves or allspice
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ½ teaspoon ground cinnamon
• ½ cup confectioners’ sugar
• 1 Tablespoon reduced cider

Instructions

1. Reduce the apple cider: Place cider in a small saucepan. Cook over medium heat until reduced to ¼ cup, about 10 to 15 minutes (keep a close eye on it). Set aside in a measuring cup to cool completely.
2. In a large bowl, whisk together the flour, cinnamon, cloves, baking soda and salt. Set aside.
3. In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar and granulated sugar until light and fluffy. Add egg, vanilla and 3 Tablespoons reduced apple cider. Mix until well combined. Scrape down the sides and bottom of the bowl if necessary. Add flour mixture to wet ingredients and mix just until combined.
4. Cover the mixing bowl and chill the dough for 30 minutes.
5. Preheat oven to 350° F. Line a baking sheet with parchment paper.
6. Prepare cinnamon sugar coating by whisking together the sugar and ground cinnamon. Using a medium cookie scoop, scoop dough and roll it into a ball. Roll the dough ball in cinnamon sugar and place on prepared baking sheet. Place each cookie 2 inches apart.
7. Bake cookies at 350° F for 10 minutes or until edges are set and centers are soft. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
8. For the glaze, whisk together confectioners’ sugar and remaining 1 Tablespoon reduced apple cider. Drizzle it over the cooled cookies and serve.

11. Pumpkin Biscotti

📋 Healthy Pumpkin Biscotti Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT240M · Yield: [’48’, ’48 cookies’]

This Healthy Pumpkin Biscotti recipe is easy to make, it’s WW friendly and a delicious treat for fall . It’s ideal for using up leftover pumpkin puree as you only need 1/2 cup. It’s also ideal for bringing along to a fall work or weekend breakfast potluck.

Ingredients

• 2 tbsp unsalted butter, softened
• 1/2 cup pumpkin puree
• 2 tbsp fat-free cream cheese
• 1 cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs
• 1 tsp vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 cup dried apricots, chopped
• ¾ cup chopped pecans
• Garnish: Egg Wash
• 1 egg
• 1 tbsp water

Instructions

1. Heads up: There is a 2 hour chilling time before baking!
2. Chop the apricots and pecans (separately) into small pieces in your food processor or by hand. Set aside.
3. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add fat-free cream cheese, sugar, baking powder, baking soda, cinnamon and pumpkin spice and salt; beat until combined. Beat in pumpkin puree.
4. Beat in the 2 eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.
5. Stir the pecans and apricots into the mixture. *Cover and refrigerate for 2 hours or until dough is easy to handle.
6. Preheat oven temperature to 350 degrees F/ 175 degrees C and spray a large cookie sheet with non-stick cooking spray or line baking sheet with parchment paper. Divide dough in half. Shape each half of biscotti dough into a 12 inch long logs about 4 inches wide and 1/2-3/4 inch high. Place logs about 2 inches apart on a prepared baking sheet or parchment-lined baking sheet.
7. Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.
8. Bake loaves in preheated oven for 25- 30 minutes or until light brown.
9. Cool loaves on cookie sheet for 1 hour or until completely cooled.
10. Second Bake:
11. When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch slices.
12. Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom. Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp.
13. Transfer to wire cooling rack and let biscotti cool. Serve and/or store in sealed container (see “storage” in NOTES).

12. Pumpkin Spice Muffins

Pumpkin Spice Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup milk
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• optional: 1/2 cup chopped pecans

Instructions

1. 1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. 2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
3. 3. In a separate bowl, whisk together pumpkin puree, eggs, milk, melted butter, and vanilla.
4. 4. Stir the wet ingredients into the dry ingredients just until combined; do not overmix.
5. 5. Fold in optional pecans if using.
6. 6. Divide batter evenly among muffin cups, about 3/4 full.
7. 7. Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. 8. Cool in the pan for 5 minutes, then transfer to a wire rack.

13. Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT12M · Total: PT24M · Yield: [’12’, ’12 cookies’]

These yummy cookies are extra yummy, chewy, and soft. They’re vegetarian, gluten-free, and Paleo.

Ingredients

• 1 ½ cup blanched almond flour
• ¼ cup tapioca flour
• ¼ cup coconut flour
• ¼ cup coconut sugar
• ½ tsp salt
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• ¼ cup ghee (room temperature)
• 1 egg (room temperature)
• 3 tbsp honey
• 1 tsp pure vanilla extract
• ⅓ cup dark chocolate chips

Instructions

1. Preheat the oven to 350F (180C) and place parchment paper on a baking sheet.
2. Mix all the dry ingredients in a bowl. Combine as well as possible.
3. Whisk together all the wet ingredients in a different large bowl.
4. Slowly add dry ingredients into the wet ones and combine. The dough will be quite thick at this point.
5. Fold in the chocolate chips.
6. Form the dough into 12 or so balls and place them on the baking sheet.
7. Flatten the dough and bake for 10-12 minutes in the oven or until golden brown.
8. Let them cool down before serving.

14. Sourdough Apple Butter Muffins

Sourdough Apple Butter Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup active sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup apple butter
• 1/2 cup milk
• 1/3 cup neutral oil (such as canola)
• 1 large egg

Instructions

1. 1. Preheat oven to 375°F (190°C). Line a muffin tin with liners.
2. 2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. 3. In a separate bowl, whisk together sourdough discard, apple butter, milk, oil, and the egg.
4. 4. Combine wet ingredients with the dry ingredients just until batter is moistened.
5. 5. Divide batter evenly among muffin cups.
6. 6. Bake for 18–22 minutes, until a toothpick tests clean.
7. 7. Cool for a few minutes in the tin, then transfer to a rack.

15. Cinnamon Rolls with Apple Pie Filling

Cinnamon Rolls with Apple Pie Filling is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk (110°F/45°C)
• 2 tablespoons unsalted butter, melted
• 1 large egg
• Apple filling: 2 cups peeled, diced apples
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• Glaze: 1/2 cup powdered sugar
• 1–2 tablespoons milk

Instructions

1. 1. In a bowl, combine flour, sugar, yeast, and salt.
2. 2. In another bowl, whisk warm milk, melted butter, and egg.
3. 3. Pour wet into dry and knead until a soft dough forms; cover and let rise until doubled, about 60–70 minutes.
4. 4. Meanwhile, prepare filling by cooking diced apples with brown sugar and cinnamon until tender; cool slightly.
5. 5. Roll dough into a rectangle about 12×8 inches (30×20 cm). Spread filling over dough and roll up tightly; cut into 8 rolls.
6. 6. Place rolls in a greased pan; cover and let rise 20–25 minutes.
7. 7. Bake at 350°F (175°C) for 20–25 minutes, until golden.
8. 8. Mix glaze ingredients and drizzle over warm rolls.

16. Gluten Free Apple Cider Doughnuts

Gluten Free Apple Cider Doughnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’]

Make these Gluten-Free Apple Cider Doughnuts for a sweet, after school fall treat. Your family will love you for it. They are light, fluffy and full of fall apple cider flavor. You’ll never know they are gluten-free!

Ingredients

• 1 1/2 cups Bob’s Red Mill 1 to 1 Baking Flour
• ¼ tsp baking soda
• ¼ tsp cream of tartar
• 1½ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• ⅔ cup sugar
• 8 tbsp unsalted butter (melted and cooled)
• 1 tsp vanilla
• 2 eggs
• 1 cup apple cider
• For icing:
• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp milk

Instructions

1. Preheat oven to 350 degrees Fahrenheit and spray your donut pan with nonstick cooking spray.
2. In a large bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, salt, and sugar.
3. In a separate small bowl whisk together the wet ingredients: melted butter, eggs, vanilla, and apple cider.
4. Make a well in the middle of the flour mixture and pour in the wet ingredients. Mix well with a wooden spoon.
5. Transfer the mixture into a ziptop bag and cut a small hole in the corner. This will help you pipe the mixture into the donut pan. This is optional and you can just carefully spoon it into the donut pan.
6. Fill each well about half full. If you fill it to the top it will bake as a circle and you will not have a hole in the middle of your donut.
7. Cook for about 8-10 minutes then let cool completely before topping with icing.
8. Mix all icing ingredients together in a small bowl. Once the donuts are completely cool you can drizzle with glaze or turn them upside down and dip them in the glaze. Turn them onto a wire rack with parchment paper underneath to catch drips.

17. Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Cinnamon sugar coating: 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon

Instructions

1. 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. 2. In a bowl, whisk flour, baking soda, and salt.
3. 3. In another bowl, cream butter with both sugars until light and fluffy. Beat in pumpkin puree, egg, and vanilla.
4. 4. Stir in dry ingredients until just combined.
5. 5. Scoop dough into balls, roll each in cinnamon-sugar coating, and place on the sheet.
6. 6. Bake 9–11 minutes until set around the edges. Cool on a rack.

18. Coconut Macaroons with Chocolate

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

• 2.5 cups unsweetened shredded coconut
• 4 egg whites
• 1 tbsp honey (or maple syrup)
• 3.5 oz dark chocolate bar

Instructions

1. Line a large baking sheet with parchment paper and preheat the oven to 350F.
2. Now, whisk together egg whites and honey until the froth forms.
3. Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
4. Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
5. Use your fingers to nicely fix up the macaroons.
6. Bake the macaroons in the oven for 20 minutes or until golden brown.
7. While macaroons are cooling down, chop the chocolate bar.
8. Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
9. Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
10. Your macaroons are ready!

19. Pumpkin Bread

Healthy Pumpkin Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT130M · Yield: [’10’, ’10 slices’]

This Healthy Pumpkin Bread is naturally sweetened with maple syrup, made with whole wheat flour and is full of warm cozy pumpkin pie spices.

Ingredients

• 2 large eggs
• 15 ounces can pumpkin puree (not pumpkin pie filling)
• 3/4 cup maple syrup or honey
• 2 tablespoons avocado or olive oil
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups spelt or whole wheat flour
• 1/4 cup pumpkin seeds
• Cooking spray (I use Misto)

Instructions

1. Preheat oven to 350 degrees F and spray loaf pan with cooking spray. Set aside.
2. In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined.
3. Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix. Add desired mix ins like walnuts, raisins, pumpkin seeds, chocolate chips etc. and give a few more gentle stirs.
4. Pour batter into prepared loaf pan and level gently with spatula. Sprinkle with pumpkin seeds on top, if you wish. Bake for 50-60 minutes our until the toothpick inserted in the middle comes out clean.
5. Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off more. Cut into 10 slices with serrated bread knife and enjoy!

20. Almond Flour Banana Muffins

Almond Flour Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [’11’, ’11 muffins’]

Moist, nutty, sweet, and delicious – these almond flour banana muffins are a perfect dessert.

Ingredients

• 2 large ripe bananas (mashed)
• 2 eggs
• 4 tbsp extra virgin olive oil
• 1 tsp vanilla extract
• 4 tbsp coconut sugar
• 2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2/3 cup chocolate chips

Instructions

1. Preheat the oven to 350F and line the muffin pan with paper liners.
2. In a smaller bowl, mash bananas until one smooth texture.
3. In another bowl, mix together all the wet ingredients and coconut sugar.
4. In a separate bowl, mix together the dry ingredients.
5. Slowly add the dry ingredients to the wet ones mixing throughout.
6. Finally fold in chocolate chips.
7. Pour the dough into the cupcake liners.
8. Bake in the oven for 23-26 minutes. Test with a toothpick to make sure the muffins are done.
9. Let them cool down on a wire rack before serving.

21. Coconut Flour Muffins

Coconut Flour Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 muffins’]

Looking for a perfect muffin recipe? These coconut flour muffins are soft, yummy, delicious and on top of it all, gluten-free and dairy-free.

Ingredients

• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 4 eggs
• 1/3 cup coconut oil (melted)
• 1/4 cup raw honey
• 2 tbsp almond milk
• 1/2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup blueberries (washed and dried)
• 1 tsp plain desiccated coconut

Instructions

1. Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
2. In a small bowl, combine all the dry ingredients.
3. In a larger bowl, crack in the eggs and whisk them.
4. Next, add the rest of the wet ingredients and combine well.
5. Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
6. Fold in the blueberries.
7. Fill up cupcake/muffin liners 3/4 of the way with the batter.
8. Bake in the oven for 20-22 minutes until they’re golden brown.

22. Gluten-Free Sugar-Free Pumpkin Roll

Gluten-free Sugar-free Pumpkin Roll is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [’12’, ’12 slices’]

This Dreamy Gluten-free Sugar-free Pumpkin Roll is sure to be a hit for your holiday table. Keto and Vegan Options included.

Ingredients

• 2/3 cup pumpkin puree
• 1/2 cup low carb sweetener ((or other sweetener as desired — see notes in post))
• 3 medium eggs ((or 9 tablespoons aquafaba or other egg alternative. See Recipe Notes for more info))
• 3/4 cup gluten-free flour blend
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon xanthan gum ((optional, but highly recommended))
• 1/2 teaspoon vanilla extract ((optional, but recommended))
• 1/2 teaspoon salt
• 1/2 cup dairy-free whipped cream
• 1 cup dairy-free cream cheese ((at room temperature))
• 1/4 cup low carb sweetener
• powdered low-carb sweetener ((optional, for garnish))

Instructions

1. Preheat the oven to 190°C / 375°F.
2. Grease the jelly roll pan, line it with parchment paper, then grease the parchment.
3. Add pumpkin puree, eggs or egg alternative, sweetener, and vanilla (if using) to a medium-sized bowl. Beat until smooth.
4. Add gluten-free flour, pumpkin spice, salt and baking powder to a small bowl and mix until smooth.
5. Add wet ingredients to dry and mix to combine.
6. Spread the batter (an offset spatula works well for this) in an even layer onto the prepared 10”x15” jelly roll pan.
7. Bake the cake in preheated oven until it starts to pull away from the sides of the pan and springs back to a light touch. Set aside, top the cake with aluminum foil, and let cool.
8. Add the whipped cream and sweetener to a medium mixing bowl and whip gently with a hand mixer or whisk until creamy. Add the cream cheese and mix gently until well combined.
9. Once the cake is cooled, spread the cream cheese filling on the cake in an even layer.
10. Then roll the cake from the short end (the narrow edge of the cake) tightly. Wrap in parchment or plastic wrap. Place rolled cake in the fridge for at least 1 hour to chill.
11. Remove the cake from the refrigerator and remove the wrap. Cut into wheels with a sharp knife and dust with powdered sweetener, if desired.
12. Enjoy!

23. Soft Baked Vegan Pumpkin Cookies with Maple Frosting

Soft Baked Vegan Pumpkin Cookies with Maple Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT49M · Yield: [’20’, ’20 cookies’]

These soft baked Vegan Pumpkin Cookies are big and fluffy, full of autumn flavors and totally delicious! The dairy-free maple frosting takes them over the top. The perfect fall treat!

Ingredients

• 2 1/2 cups gluten-free flour blend
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon (plus more for dusting the tops, if desired)
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 3 tablespoons water
• 1/2 cup dairy-free butter sticks (softened to room temperature (I use Earth Balance))
• 3/4 cup organic cane sugar
• 1/2 cup coconut sugar (or brown sugar)
• 1 cup pure pumpkin purée ((not pumpkin pie filling))
• 1 teaspoon pure vanilla extract
• 1/2 cup dairy free butter sticks (softened to room temperature (I use Earth Balance))
• 2 1/2 – 3 cups organic powdered sugar
• 4 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract

Instructions For the Vegan Pumpkin Cookies

1. Preheat the oven to 350° F. Line 2 rimmed baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
3. In a small bowl, whisk together the cornstarch and water. Set aside.
4. In the bowl of an electric stand mixer, beat the butter, cane sugar, and coconut sugar until well blended. Add the pumpkin purée, vanilla extract, and cornstarch slurry. Beat until smooth. (If it separates a bit, it’s fine, it will come back together when you add the rest of the ingredients.)
5. Gently add in the flour mixture, a little bit at a time, until well combined. Be sure to have your mixer on a slow speed when first adding the flour. Once it is somewhat incorporated, you can raise the speed.
6. Scoop about 2 tablespoons of the dough and roll it into a ball using your clean hands. Place it on the prepared baking sheet. Continue with the remaining dough, spacing them out 2 inches apart.
7. Gently flatten the balls of dough with your palm or fingers. Slightly damp hands can help if the dough is sticking.
8. Bake 12 to 14 minutes until the dough has puffed up and is fairly firm.
9. Let cool on the baking pan for 1 to 2 minutes and then transfer to a wire cooling rack to cool completely, about 20 minutes.

For the Maple Frosting

1. Add the butter to the bowl of an electric stand mixer and beat until smooth.
2. Add the powdered sugar, a little at a time at slow speed, until mostly incorporated.
3. Add the maple syrup and vanilla extract and beat until smooth. If the frosting is too thick, add non-dairy milk 1 tablespoon at a time until the desired consistency is reached. Alternately, if the frosting is too thin, add more powdered sugar a few tablespoons at a time until the desired consistency is reached.

To Frost the Cookies

1. Once the cookies are completely cool, use an offset spatula to frost the tops.
2. Sprinkle with ground cinnamon, if desired.

24. Vegan Apple Cinnamon Rolls

Vegan Apple Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H30M · Cook: PT30M · Total: PT2H · Yield: [’10’, ’10 cinnamon rolls’]

These homemade vegan apple cinnamon rolls are a yummy fall or winter breakfast idea for the whole family. An easy homemade dough is filled with sautéed cinnamon apples and topped with delicious icing to make for a warm and cozy treat. Ready in only 90 minutes!

Ingredients

• 1 cup plant-based milk (I used almond milk)
• 1/4 cup vegan butter, melted
• 1/4 cup white sugar
• 1 packet of RapidRise instant yeast
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 apples, peeled, cored and diced small
• 2 tablespoons vegan butter, melted and divided
• 1/4 cup brown sugar
• 1/4 cup water
• 1/4 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1 cup powdered sugar
• 1-2 tablespoons plant-milk

Instructions

1. Melt the butter and warm the almond milk together in a large mixing bowl in the microwave. It should be warm like bathwater, but not too hot that it kills the yeast (between 100°-110°).
2. Stir in the sugar, then sprinkle the yeast over top of the mixture. Let the mixture sit for 10 minutes or until it’s foamy and smells “yeasty.”
3. Add the salt and 1/2 cup of flour at a time to the mixture. Stir until the dough starts to come together, and when it becomes too hard to stir, turn it out on a lightly floured surface. Knead for about 5 minutes until the dough is fairly smooth and less sticky.
4. Form the dough into a ball and place it into a greased bowl. Cover a leave to proof in a warm place for an hour. The dough ball should double in size.
5. While the dough rests, make the apple filling. Add all the filling ingredients (saving 1 tbsp of butter for the dough) to a nonstick pan over medium heat. Sauté the apples for 15 minutes, stirring every couple of minutes, until the water has evaporated and the apples are fork-tender.
6. Heat your oven to 350°F and grease a 9×13 pan. Set aside.
7. Turn the risen dough out onto your floured surface, and use a rolling pin to roll out the dough, so it’s about 16″x24″. Brush 1 tablespoon of melted butter over the dough, coating it evenly. Sprinkle some extra cinnamon over top of the butter, then evenly spread the apples across the dough.
8. Working from the long edge, roll the dough into a log as tightly as possible. Then, use floss or a very sharp knife to cut the dough into 10 equal cinnamon buns.
9. Place the buns into your baking dish, and bake for 20-30 minutes or until the tops of the cinnamon rolls are golden brown. If they start to get too brown, cover with foil for the remainder of the baking process.
10. While the cinnamon buns are baking, make the icing. Add the powdered sugar and milk to a bowl and stir to combine. If the mixture is too thin, add a little more powdered sugar. If the mixture is too thick, add a little more milk.
11. When the cinnamon rolls are ready, drizzle the icing evenly over top and serve them warm!

25. Vegan Pumpkin Coffee Cake with Pecan Crumb

Vegan Pumpkin Coffee Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [’10’]

Vegan pumpkin coffee cake with a thick cinnamon swirl, generous pecan crumble and optional maple icing. This cozy cake is full of pumpkin puree and warm spices. It’s perfect for breakfast or dessert, served with a hot cup of coffee or tea, just like my classic vegan coffee cake!

Ingredients

• 1/2 cup (50g) pecans (or walnuts, chopped (or use an extra or an extra 2 tablespoons / 15g of flour to make nut-free))
• 1/2 cup (65g) all-purpose plain flour
• 1/4 cup (55g) vegan butter (or coconut oil, softened)
• 3 tablespoons (40g) packed light brown sugar (or coconut sugar)
• 1 teaspoon ground cinnamon
• 1/4 cup (50g) packed light brown sugar (dark brown sugar or coconut sugar)
• 1 tablespoon ground cinnamon
• 1 cup (200g) pumpkin puree (canned or homemade (not pumpkin pie filling))
• 3/4 cup (190g) dairy-free milk
• 1/3 cup (85g) neutral flavored oil
• 1/3 cup (65g) packed light brown sugar
• 1/3 cup (65g) granulated sugar (or more light brown sugar)
• 1 tablespoon apple cider vinegar (white vinegar or lemon juice (optional))
• 1 teaspoon vanilla extract (optional)
• 2 cups (250g) all-purpose plain flour (spoon and leveled (note 1))
• 3 teaspoons pumpkin pie spice ((note 2 for homemade blend))
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teapsoon salt (optional)

Instructions

1. Preheat the oven to 355°F (180°C). Line an 8-inch (20 cm) round springform pan or loose-bottom cake pan with parchment paper.

Crumb topping:

1. Add all the ingredients to a small bowl. Mix with a spoon or your fingertips until all the ingredients are well combined. There shouldn’t be any pockets of butter or flour. Set aside.

Cinnamon sugar layer:

1. In a separate bowl, mix the brown sugar and cinnamon until well combined. Set aside.

Prepare the cake:

1. Add the wet ingredients (pumpkin purée, dairy-free milk, oil, sugars, vinegar and vanilla) to a large mixing bowl. Whisk until combined.
2. Add the rest of the ingredients and mix until just combined. It’s okay for the batter to have some lumps, as long as they aren’t lumps of dry ingredients.

Assemble the pumpkin coffee cake:

1. Pour or scoop half of the pumpkin cake batter into your prepared pan and smooth the surface with a spoon or spatula. Sprinkle the cinnamon sugar on top. Pour the remaining batter into the cake pan and smooth the surface. When you smooth the final layer of cake batter, it will refuse to stick to the cinnamon sugar layer. Try to avoid lifting your spoon/spatula as much as possible, and just do what you can.
2. Sprinkle the crumble on top of the cake (there’ll be a lot of crumble).
3. Bake the cake for 52-57 minutes. At the 30-minute mark, if the crumble is browning too quickly, tent your cake pan with aluminum foil. The cake is ready when you can insert a toothpick in the center of the cake and it comes out clean.
4. Let the cake rest in the cake pan for 15 minutes then transfer it to a wire rack to cool completely. To serve, dust the top with powdered sugar or drizzle with a simple glaze (see note 3 to make a maple glaze).
5. The cake can be kept at room temperature for 2 days or in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze the cake for up to 1 month (cut up the cake and store in individual slices for the perfect quick snack). Note that the crumble topping will soften over time.

26. Pumpkin Sourdough Dinner Rolls

Pumpkin Sourdough Dinner Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT900M · Cook: PT35M · Total: PT935M · Yield: [’15’, ’15 rolls’]

These pumpkin sourdough buns are perfect for serving with your Thanksgiving feast!

Ingredients

• ⅓ cup whole milk ((80 grams))
• 1 cup active sourdough starter ((240 grams))
• 4 ½ cups organic all-purpose flour ((612 grams))
• 1 can pumpkin puree ((15 ounces, 425 grams))
• ¼ cup grass-fed butter, melted and cooled ((57 grams))
• ¼ cup raw honey ((82 grams))
• 1 large egg
• 1 ½ teaspoons unrefined sea salt ((8 grams))
• 1 tablespoon grass-fed butter, melted ((for brushing))

Instructions

1. Place the milk, sourdough starter, flour, pumpkin puree, 1/4 cup butter, honey, egg, and salt in the bowl of a stand mixer.
2. Using the dough hook attachment, knead the dough on medium speed for 20 minutes. The dough will start out slack and somewhat shaggy, but it will come together into a smooth, elastic dough.
3. Scrape the dough into a large, buttered glass bowl. Cover with a lid and allow to rise at room temperature for 6-8 hours, or until doubled in bulk.
4. Grease a 13 by 9 inch baking dish and set aside.
5. On a greased work surface, divide the dough into 15 equal pieces. You can weigh the dough and divide that weight by 15 to determine how much each dough ball should weigh. Mine came out to about 101 grams per roll.
6. Form the balls into rolls by pinching the corners into the middle, then rolling the dough on the counter to create surface tension.
7. Place the balls in the prepared baking dish. Cover with a tea towel and allow to rise in a warm spot until the rolls have risen up over the edge of the pan, about 2-6 hours.
8. About half an hour before the rolls are done rising, preheat your oven to 375°F. Bake the risen rolls in the preheated oven for 30-32 minutes, or until they’re deeply browned and reach an internal temperature of 200°F.
9. Allow the rolls to cool in the pan on a wire rack for 10 minutes. Brush the tops of the rolls with the 1 tablespoon of melted butter.
10. Transfer the rolls out of the pan and onto the cooling rack to cool further until ready to serve. You can brush the tops of the rolls with more butter just before serving if most of the butter has been absorbed.
11. Store any leftovers in a well-sealed zippered bag at room temperature for a few days, or in the freezer for longer storage.

27. Cinnamon Pie with Apple Cider Meringue

Cinnamon Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT35M · Yield: [‘8’, ‘8 slices’]

This Cinnamon Pie has a flaky pastry crust filled with a cinnamon cream cheese filling, piled high with apple cider meringue, then topped with homemade apple chips! This unique pie is perfect all Fall long!

Ingredients

• 1½ cups flour
• 10 Tbsps vegetable shortening (or unsalted butter), cold ((see note))
• 1 egg
• 1 Tbsp white vinegar ((see note))
• 2 Tbsps water, cold
• 8 oz cream cheese, at room temperature
• 1 cup brown sugar
• 3 eggs, at room temperature
• 1¼ cups heavy (whipping) cream, at room temperature
• ¼ cup flour
• 3 Tbsps ground cinnamon
• 2 tsp vanilla bean paste (see note)
• ½ tsp salt
• 3 egg whites, at room temperature
• ½ cup sugar
• 1 tsp vanilla bean paste ((see note))
• pinch salt
• 3 Tbsps reduced apple cider ((see note))
• 2 small apples ((I used Fuji))
• ground cinnamon

Instructions Pie Crust

1. In a medium bowl, combine the flour and vegetable shortening or butter. Using a pastry blender (see note) or fork, cut shortening (or butter) in until no large pieces remain.
2. In a small bowl, combine egg, vinegar, and cold water. Whisk to combine.
3. Pour the egg mixture into the flour mixture. Stir until a soft dough is formed. Turn dough out onto a lightly floured surface and knead slightly into a ball. Form the dough into a disc, wrap, and chill for at least one hour.
4. After the dough has chilled, roll the dough out on a lightly floured surface large enough to fit your pie plate. Line the pie plate with the dough, then place the lined pie plate in the refrigerator to chill while you prepare the filling.

Filling

1. Preheat your oven to 350°. In the bowl of a stand mixer, combine the cream cheese and brown sugar. Beat until light and fluffy, at least three minutes, scraping down the sides of the bowl as necessary.
2. Add the eggs one at a time, allowing each egg to incorporate before adding the next. Add cream and mix to combine.
3. Add flour, ground cinnamon, vanilla bean paste (see note), and salt. Mix to combine.
4. Pour the filling into the prepared pie crust, and set the pie plate on a baking sheet (this prevents spillage into the oven and makes the pie easier to move to/from the oven).
5. Bake until filling is set around the edges, but still jiggles in the center, about 35 minutes. Allow pie to slowly come to room temperature to avoid cracks in the filling (see notes). Cover the pie and chill completely.

Cider Meringue

1. In a large heatproof bowl, whisk egg whites, sugar, and salt. Place the bowl over a saucepan of simmering water, taking care that the water doesn’t touch the bowl.
2. Whisking constantly, warm the mixture to 160° F, about 8-10 minutes.
3. Carefully transfer the mixture to the bowl of a stand mixer and whip using the whisk attachment until it reaches soft peaks. Add the vanilla bean paste (see note). Turn the mixer on low and gradually add the reduced cider (taking care not to deflate the whites).
4. Increase the mixer speed and continue to whip meringue until it reaches medium-stiff peaks. Pipe or spoon the meringue on top of the chilled pie.

Apple Chips

1. Preheat oven to 200° F and line a baking sheet with parchment paper.
2. Cut apples into thin slices, about ⅛” thick, and lay in a single layer on the prepared baking sheet. Sprinkle with cinnamon.
3. Bake apples for about an hour. Turn the pan around, then bake another 1-1½ hours, or until apples are crisp. Place apple chips on top of the meringue.
4. Because of the cream cheese in this pie, it should be stored in the refrigerator. The pie will keep, covered in the refrigerator, for up to four days. The meringue will be best in the first two days, as it starts to dry out and get gummy over time.Enjoy!

28. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

• 1 cup oat flour
• 3 tbsp rolled oats
• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/4 tsp salt
• 3/4 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar
• 1 cup blueberries

Instructions

1. Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
2. Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
3. In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
4. Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
5. Now, gently fold in the blueberries.
6. Divide the batter and fill each muffin cup leaving some space at the top.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
8. Let cool down before eating.

29. Gluten-Free Sweet Potato Bread

Paleo Sweet Potato Bread Recipe (Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [’10’, ’10 servings’]

This Paleo sweet potato bread made with coconut flour is gluten-free, vegan, and refined-sugar-free. It’s warmly spiced, sweet, and moist.

Ingredients

• 1 1/2 cups cooked sweet potato ((skins removed))
• 1 cup coconut flour
• 1/2 cup smooth almond butter
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup
• 1/4 cup ground flaxseed
• 2 teaspoons apple cider vinegar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly grated orange zest
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Add the cooked sweet potato, almond butter, maple syrup, almond milk, apple cider vinegar, vanilla extract, cinnamon, nutmeg, orange zest, and salt to a blender or food processor, then blend until smooth.
3. Add the coconut flour, ground flaxseed, and baking soda to a large mixing bowl, then mix well.
4. Transfer the blended sweet potato mixture to the bowl with the dry ingredients, then stir to combine.
5. Spoon the batter into a 9-inch loaf pan lined with parchment paper.
6. Wet a spoon with cold water, then use the back of the spoon to smooth the batter into an even layer.
7. Bake for 50 minutes or until a toothpick inserted into the middle of the bread comes out looking clean.
8. Let the bread cool off for at least two hours before removing from the pan and serving.

30. Apple Crumble Muffins

Apple Crumble Muffins (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘9’]

Apple Crumble Muffins are moist and fluffy with a delicious crumble topping! They’re made with fresh apples, warming spices, and gluten-free flour.

Ingredients

• 1 Cup Almond Flour
• 1/4 Cup Coconut Flour
• 2 Teaspoons Cinnamon
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Nutmeg
• 1/4 Teaspoon Salt
• 1/2 Cup Unsweetened Applesauce
• 2 Eggs
• 1/3 Cup Coconut Sugar
• 1 Teaspoon Vanilla Extract
• 1 Tablespoon Apple Cider Vinegar
• 1 Cup Diced Apple (Make sure you peel the apple!)
• 2 Tablespoons Almond Flour
• 2 Tablespoons Coconut Sugar
• 1 Tablespoon Coconut Oil (Not Melted)
• 1/2 Teaspoon Cinnamon

Instructions Making Muffin Batter

1. Start by adding all dry ingredients into a mixing bowl. Whisk together until fully combined.
2. Next, add all wet ingredients into a large mixing bowl. Whisk together or use a hand mixer.
3. Pour the dry mixture into the wet mixture. Fold together with a spatula until flour has been absorbed. Pour in apple chunks
4. Next, add muffin batter into each muffin tin. Use muffin liners or grease with non-stick spray.

Crumble Topping

1. Add all crumble ingredients into a small bowl. Use a fork or your hands to create the crumble consistency. Using your hands works best! Add to the top of each muffin.

Baking and Cooling

1. Bake the apple crumble muffins at 350 degrees for 25-30 minutes.
2. Remove from the oven when they’re done. Carefully remove each muffin if you used muffin liners and place them on a metal cooling rack. If you greased the pan, wait until they’re room temperature to remove.

31. Vegan Pumpkin Muffins

Vegan Pumpkin Muffins With Streusel Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’10’]

These moist vegan pumpkin muffins are soft, fluffy, and packed with warm pumpkin spice. Topped with crunchy streusel and maple glaze, they’re an easy bakery-style fall bake that’s completely eggless and dairy-free.

Ingredients

• 50 g granulated sugar (*see note 1)
• 1 teaspoon pumpkin spice mix (*see note 2)
• 1 teaspoon orange zest (optional)
• 50 g plain flour
• 30 g vegan butter (room temperature)
• 1 batch vegan buttermilk (*see note 3)
• 300 g canned pumpkin puree (NOT pumpkin pie filling)
• 110 ml olive oil or 160g runny almond butter (*see note 4)
• 100 ml pure maple syrup
• 1 tablespoon vanilla extract
• 140 g soft brown sugar (or coconut sugar)
• 280 g plain flour (OR 240g/2 cups if using almond butter)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 tablespoon pumpkin spice mix (*see note 2)
• 1 teaspoon ground cinnamon
• 80 g powdered sugar (icing sugar) (*see note 5)
• 2 ½ tablespoons pure maple syrup
• ½ teaspoon vanilla extract

Instructions

1. Prepare: Preheat your oven to fan-forced 190°C(375°F) or conventional 210°C(410°F).Line 2 muffin trays with 10-12 muffin liners – leave a gap between each one as you will only be filling every second cavity. To make the vegan “buttermilk” add the soy milk and apple cider vinegar to a medium bowl, stir, and allow to sit for 5 minutes.
2. Make the streusel topping: To a medium bowl, add the sugar, pumpkin pie spice, and orange zest, and use your fingertips to rub the zest and spices into the sugar. Add the flour and butter and use your fingertips to rub the butter into the dry ingredients. You’ll be left with a crumble consistency. Set aside in the fridge.
3. Make the muffin batter: Add the buttermilk, pumpkin puree, almond butter or olive oil, maple syrup, vanilla extract, and brown sugar to a medium bowl and whisk to combine.To a separate large bowl, add the flour, baking powder, baking soda, sea salt, and pumpkin spice mix. (NB: note the difference in flour amounts whether you’re using olive oil or almond butter). Whisk to combine.
4. Sift the dry ingredients into the wet ingredients in 2 parts. Fold the ingredients into the batter between each increment until there are no pockets or streaks of flour. Do not be tempted to overmix!
5. Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners and make sure to fill them all the way to the top for high muffin tops. If you’re using tulip muffin cases, fill them only to the surface of the muffin pan. Crumble some streusel topping on top of each muffin.
6. Bake at fan-forced 190°C/375°F or conventional 210°C/410°F for the first 5 mins. Then turn down the temperature to 170°C/340°F or conventional 190°C/375°F and continue to bake for another 15 minutes.Allow the muffins to cool for 5 minutes, then carefully lift them out of the tray and transfer them to a cooling rack to cool further for 30 minutes.
7. Make the glaze: Mix together the powdered sugar, maple syrup, and vanilla extract until smooth. You can add more or less sugar depending on whether you want it runny or thicker. Drizzle the maple icing on top of the muffins once they have cooled.
8. Storage: Place the muffins in an airtight container and store them at room temperature for up to 5 days or in the fridge for up to a week. Let them sit at room temperature for an hour before serving if stored in the fridge. You can freeze them in an airtight container and defrost them for a couple of hours before serving.You can also gently warm the muffins in the oven to get them back to tasting like they’re been freshly baked!

32. Pumpkin Mini Bundt Cakes with Apple Cider Sauce

Pumpkin Mini Bundt Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 24

Easy Pumpkin Mini Bundt Cakes made from scratch, drizzled with homemade apple cider sauce! They are incredibly fluffy and moist and full of warm fall spices with hints of pumpkin, cinnamon and vanilla. Perfect fall mini bundt cake recipe for the holidays and easy enough to make without having to use a cake mix box.

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup apple cider
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 can (15oz/ 425g) pumpkin puree
• 1/2 cup milk

Instructions

1. Preheat your oven to 350F/ 180C and prepare mini bundt pans spraying with oil.
2. In a large bowl, combine all dry ingredients and vegetable oil, brown sugar, eggs, vanilla exprect, pumpkin puree and milk. Using a hand mixer beat on low speed until just combined (to prevent air bubbles) then increase speed to medium and beat for 1 more minute, scraping down the sides of your bowl as you mix.
3. Divide the cake batter into prepared mini bundt pans and bake for 15-20 minutes. Take them out of the oven and set them aside to slightly cool down before remving the pans.
4. Melt the butter over medium heat in a saucepan. When melted, add the flour and stir until combined and then add the sugar to the mixture. Slowly add the cider and vanilla, bring to a boil, stirring constantly.
5. The sauce begins to thicken after a minute or two. Take it off the heat when you have the desired consistency.
6. To serve them, drizzle the pumpkin mini bundt cakes with this sauce and serve immediately.

33. Apple Cake

Festive Apple Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [‘8’]

This festive apple cake is slightly sweet, moist, and fluffy with hints of cinnamon. Made with almond and coconut, it’s the perfect dessert for fall holidays or any occasion.

Ingredients

• 1 1/4 cup blanched almond flour
• 1/2 cup granulated monk fruit sweetener or swerve
• 1/4 cup coconut flour
• dash of sea salt
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 4 eggs
• 1 tsp vanilla extract
• 1/4 cup almond milk
• 1 tbsp coconut oil (+ 1 tbsp more for greasing the pan)
• 1/2 cup unsweetened apple sauce
• 1/2 tsp apple cider vinegar
• 2 apples
• 1/4 cup swerve confectioners sweetener ((optional- for sprinkling on top))

Instructions

1. First, preheat the oven to 325°F. In a bowl, combine the almond flour, coconut flour, granulated sweetener, sea salt, baking soda and cinnamon and mix together.
2. Add the eggs, vanilla extract, almond milk, applesauce and apple cider vinegar to the bowl and mix with a stick blender, hand mixer or food processor until smooth. Then add 1 tbsp melted coconut oil while mixing until it’s fully incorporated. Let the mixture sit for a couple minutes to allow the coconut flour to settle and firm up a bit while you cut up the apples.
3. Cut 2 apples into uniform slices. Grease an 8 inch cake pan with 1 tbsp coconut oil. Pour cake batter into the cake pan.
4. Arrange the apple slices on top of the cake batter. Sprinkle with cinnamon.
5. Bake at 325°F for 45-55 minutes or until a toothpick inserted in the cake comes out clean.
6. Let cool before removing from the pan. Sprinkle liberally with swerve confectioners sweetener.

34. Apple Crisp Cheesecake

Apple Crisp Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT70M · Total: PT100M · Yield: [’12’, ’12 slices’]

A buttery graham cracker crust with a cinnamon cheesecake filling, apple cinnamon topping and cinnamon oat streusel.

Ingredients

• ½ cup all purpose flour
• ½ cup rolled oats
• ½ cup light brown sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons unsalted butter (melted)
• 2 granny smith apples (peeled and thinly sliced)
• 3 tablespoons light brown sugar
• ½ teaspoon ground cinnamon
• 1 ½ cups graham cracker crumbs
• 2 tablespoons sugar
• 6 tablespoons unsalted butter (melted)
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• pinch salt
• 32 ounces full fat cream cheese (room temperature)
• ½ cup sugar
• ½ cup light brown sugar
• ⅔ cup sour cream (room temperature)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 4 large eggs (room temperature)

Instructions Topping

1. Whisk together all the crisp toppings and then place in the fridge. It should form into clumps with no dry spots.
2. Toss the thinly sliced apples with the cinnamon and light brown sugar in a bowl or a jug, place in the fridge.

Cheesecake Base

1. Preheat the oven to 350°Fahrenheit/175°Celsius. Spray your cheesecake pan with cooking spray, or grease it with butter, and then line the bottom of the pan with parchment paper.
2. Whisk together graham cracker crumbs, nutmeg, cinnamon, sugar and salt. Pour in melted butter and mix until all the crumbs are moist and there are no dry spots left.
3. Pour the graham cracker crumbs into the bottom of the springform pan. Use the bottom of a measuring cup to evenly press the crumbs into the bottom of the pan and slightly up the sides.
4. Bake for 9-10 minutes, it should be golden brown. Take out of the oven and let it cool. Lower the oven temperature to 325°Fahrenheit/160°Celsius. Make sure there is an oven rack in the middle of the oven, and space at the bottom of the oven free.

Cheesecake Filling

1. Take out a pan or roasting tin and put the kettle on to boil. This will be for your water bath!
2. In a stand mixer with the paddle attachment, beat the cream cheese with the sugar and light brown sugar on the lowest speed.
3. Add the sour cream, vanilla extract and cinnamon and mix again but on medium speed.
4. Add the eggs one at a time, stopping and scraping the sides of the bowl after each addition. Make sure to only mix on low speed as we don’t want too much air in the batter. Once you have added the final egg, stop the mixer as soon as it is combined.
5. Pour the cheesecake batter into the cooled springform pan. Tap on the counter a few times to remove air bubbles.
6. Carefully place the apple slices on top of the cheesecake batter, making sure it is completely covered. Sprinkle over your streusel, again making sure all of the apples are covered.
7. Take your roasting pan and pour in about 1 inch of boiling water. Carefully place it at the bottom of the oven, then place the cheesecake on the middle rack so it is just above the boiling water! Quickly close the oven door, this will keep trap any steam so your cheesecake can be nice and moist.
8. Bake for 1 hour 10 minutes-15 minutes. Jiggle the pan and the middle might still be jiggling but the sides should be set.
9. Turn off the oven and crack it open, I find it useful to place a spoon handle there to keep it open, for 1 hour. After 1 hour, take it out of the oven and let it come to room temperature. Take a small flexible rubber spatula to run it around the edges of the cheesecake to make sure it isn’t sticking to the sides. Place the cheesecake in the fridge overnight to chill and set. I do not recommend wrapping the top of the springform pan with plastic wrap as this will cause condensation.
10. Take the chilled cheesecake out of the fridge and remove it from the pan. Serve with salted caramel sauce or ice cream!

35. Apple Crisp Bars

Easy Apple Crisp Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT57M · Total: PT72M · Yield: [’16’, ’16 bars’]

Apple Crisp Bars are easy to make from scratch—promise. This recipe uses a basic shortbread crust topped with apple slices and a simple flavorful crisp.

Ingredients

• 1/2 cup (1 stick) unsalted butter (room temperature)
• 1/4 cup light brown sugar (packed)
• 1/2 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 4 cups apples (peeled, cored and thinly sliced (about 4-5 medium apples))
• 2 Tablespoons all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter (cut into 1/2-inch cubes)

Instructions Shortbread Crust

1. Preheat oven to 350º F. Line a 8×8 pan with parchment paper, leaving extra hanging over the ends, spray with cooking spray.
2. In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla and mix until combined. Add flour and mix until combined and dough is crumbly.
3. Press dough evenly into bottom of prepared pan. Bake for 12-14 minutes, until dough is slightly puffed. Remove from oven and set aside, maintain oven temperature.

Apple Filling

1. Peel, core and chop apples into slices (this apple peeler/corer does the job in minutes). In a large bowl, combine apples, flour and sugar. Mix until apples are thoroughly coated. Arrange apples on baked crust.

Crisp Topping

1. In a medium bowl, mix together first five ingredients. With a pastry cutter or two knives, cut in butter until mixture is crumbly. Spread topping over apples in an even layer.
2. Bake uncovered at 350º F for 45 minutes, or until topping is golden and apple mixture is bubbly. Let cool, lift apple crisp using the extra parchment paper at the ends as handles, and cut into bars.

36. Maple Glazed Donuts

Vegan Maple Glazed Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘6’, ‘6 donuts’]

These vegan maple glazed donuts are lightly spiced with nutmeg and covered in a thick, rich maple icing. These baked or air fried donuts are the perfect cozy treat on a chilly fall morning.

Ingredients

• 4 tbsp softened vegan butter (57g)
• ½ cup granulated sugar (100g)
• 3 tbsp plain vegan yogurt
• ½ tsp pure vanilla extract
• ½ tsp maple extract
• 1 ⅓ cups all-purpose flour (160g)
• ½ cup oat milk or soy milk
• ¾ tsp baking powder
• ⅛ tsp baking soda
• ½ tsp ground nutmeg (plus more to taste)
• 1 tsp ground cinnamon
• ¼ tsp salt
• ¾ cup powdered sugar (80g)
• 2 tbsp maple syrup (27g)
• 1 tbsp melted salted vegan butter (14g, like Earth Balance)
• ½ tsp maple extract

Instructions How to Make the Spiced Donuts:

1. Preheat your oven to 375°F. If using an air fryer, preheat it to 375°F.
2. Prepare your donut pan by spraying it with cooking spray.
3. Cream the softened vegan butter with the sugar until lighter in color and fluffy.
4. Add the dairy free yogurt, vanilla extract and maple extract.
5. Sift half the flour on top and mix until just combined.
6. Add the dairy free milk and sift on the remaining flour, baking powder, baking soda, salt, nutmeg and cinnamon.
7. Mix until just combined and it forms a very thick batter.
8. Spoon batter into the donut pan. Even out the tops of the donuts with the back of your spoon.
9. Air fry at 375°F for 6-7 minutes.
10. Bake at 375°F for 11-12 minutes. Let the donuts cool for 3-4 minutes in the pan before transferring to a wire rack. Let the donuts cool on a wire rack before glazing them.

How to Make the Maple Glaze:

1. In a small shallow bowl, mix together the powdered sugar, maple syrup, melted vegan butter, and maple extract. It should form a very thick glaze.
2. NOTE: Some maple extracts have coloring added to them which will result in a darker glaze color (see photos in the post above).
3. Dip the cooled donuts into the glaze. Place the glazed donuts on a wire rack with a paper towel underneath to help catch the drips.
4. Let the donuts rest at room temperature for about 15 minutes to let the glaze harden and then enjoy!
5. Store in an airtight container at room temperature for 1-2 days. They’re even better the next day! Freeze if storing longer than 2 days.

37. Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 slices’]

This pumpkin chocolate chip bread is soft, fluffy, warmly spiced and flavorful! This quick and easy recipe is great for breakfast, brunch, snacks and dessert. It comes together in one mixing bowl and takes less than an hour total!

Ingredients

• 1 cup pumpkin purée
• 3 eggs
• ⅓ cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 ½ cups flour (all purpose or gluten free)
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar (or coconut sugar)
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips (or chocolate chunks)

Instructions

1. First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
2. In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
3. Add in all remaining ingredients except chocolate chips. Stir to combine.
4. Fold in chocolate chips.
5. Transfer batter to the lined bread pan. Smooth into one even layer. Top with a few more chocolate chips on top.
6. Bake for 35 to 40 minutes or until toothpick inserted comes out clean.
7. Finally, remove pumpkin bread from oven. Allow bread to fully cool before slicing into.

38. Baked Vegan Pumpkin Cheesecake

Baked Vegan Pumpkin Cheesecake (Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’, ‘8 slices’]

This Baked Vegan Pumpkin Cheesecake will wow you with its rich texture, spices, and a gluten-free graham cracker-style crust. It’s the perfect vegan Thanksgiving dessert.

Ingredients

• 1⅓ cups raw pecans
• 1⅓ cups almond flour
• ⅓ cup coconut sugar
• ⅓ cup coconut oil melted
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt
• 1⅓ cup raw cashews (soaked in water for 4 hours to soften, drain and rinse before using)
• 1 cup vegan coconut yogurt (any thick and tangy yogurt will work, I like Culina)
• ⅓ cup pumpkin purée
• ⅓ cup pure maple syrup
• 3 tablespoons arrowroot starch (or tapioca flour)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• ¼ teaspoon vanilla bean powder or another teaspoon of vanilla extract

Instructions For the crust

1. Preheat the oven to 350°F. Lightly grease an 8-inch springform pan with coconut oil and place on a baking sheet.
2. In a food processor or high-powered blender, combine the pecans, almond flour, coconut sugar, cinnamon, and sea salt. Pulse slightly to break up the pecans. Stream in the melted coconut oil and then pulse again until the mixture is well moistened and sticks together when pressed between your fingertips. Scrape down the sides of the container or use the tamper as necessary.
3. Press the crust evenly along the bottom and up the sides of the prepared pan. Bake for 15 minutes or until firm to the touch. Let cool while you make the filling.

For the cheesecake filling

1. Reduce the oven temperature to 325°F.
2. In a high-powered blender or a food processor (I use my Vitamix), blend the soaked cashews, coconut yogurt, pumpkin, maple syrup, arrowroot starch, pumpkin pie spice, vanilla extract, sea salt, and vanilla bean powder. Scrape down the sides of the container or use the tamper as necessary to get a super smooth consistency. It will take about 3 to 5 minutes of blending to get it super smooth and creamy.
3. Pour the filling into the cooled crust and tap the pan hard on the counter a few times to release any air bubbles.
4. Bake for 45 to 60 minutes, or until mostly set. The cheesecake should jiggle slightly in the center when it’s ready, but not be too wet and jiggly. Try not to disturb the cheesecake for the first 45 minutes.
5. When the cheesecake is just shy of set, turn off the oven, leaving the cheesecake inside. Leave the oven door open a few inches and let the cheesecake cool inside of the slightly ajar oven. Remove from the oven after about an hour.
6. Chill in the refrigerator for at least an hour to chill all the way through.
7. Store the cheesecake tightly wrapped in the refrigerator for up to 1 week.

39. Almond Flour Pumpkin Bread with Cheesecake Filling

Pumpkin Bread with Cheesecake Filling is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Yield: [’10’]

This perfectly spiced pumpkin bread is what fall dreams are made of! It’s lightly sweetened, with plenty of pumpkin spice flavor. Enjoy fresh from the oven any time of day!

Ingredients

• 6 ounces softened cream cheese
• 2 Tablespoons maple syrup
• 1/2 teaspoon vanilla
• 1 egg yolk (trust – it helps with texture!)
• 2 cups almond flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (dried or fresh)
• 1/2 teaspoon salt
• 3 eggs
• 1/4 cup maple syrup
• 1 can pumpkin puree (not pie filling)
• 1/2 teaspoon vanilla
• Optional: cinnamon sugar for dusting (or cinnamon sugar glaze (see notes))

Instructions

1. Before starting, I recommend preheating the oven to 350ºF and leaving the cream cheese out to soften a bit.

For the Cheesecake Filling:

1. Add the cream cheese to a medium bowl. Using a fork, whisk, or electric mixer, whip the cream cheese until smooth. IF it is too cold and doesn’t get smooth, it’s okay, it will still work out, it’s just harder to mix and fill.
2. Stir in the maple syrup, vanilla, and egg yolk until well combined. If the cream cheese is too cold, it will be clumpy and won’t mix well. However, when you bake it, it will even out and be okay. The cheesecake filling might have a looser consistency, but otherwise will still be great!
3. Set mixture aside while you make the bread.

For the Bread:

1. Preheat oven to 350ºF. Place a sheet of parchment paper in a glass loaf pan so it comes up the long sides with a decent bit hanging over so you can easily remove it later. You can grease the short ends of the pan if you want, but I haven’t had to.
2. Combine dry ingredients (almond flour through salt) in a medium bowl. Stir well and set aside.
3. In a large bowl or mixer, combine the wet ingredients (eggs, maple syrup, pumpkin puree, and vanilla). Whisk until the eggs are well scrambled.
4. Combine wet & dry ingredients. I like to pour the dry ingredients into the wet ingredients to prevent pockets of dry mix getting stuck at the bottom of the bowl. Stir until well combined.

To Bake:

1. Add about 1/2 of the bread mixture to the parchment-lined loaf pan.
2. Using a spoon or spatula, drop in the cheesecake mixture, spreading it into an even layer.
3. Top with the remaining pumpkin bread mixture, spreading with spatula to make an even layer.
4. Total baking time will be about 1 hour and 15 minutes, but I recommend adding a foil tent at the 45 minute mark to prevent excessive browning on the top. This is especially important with almond flour recipes.
5. Use a toothpick to test for doneness around 1 hour. When the toothpick comes out mostly clean (it may have some cheesecake on it), that’s when it’s ready!
6. For best results, I recommend letting this cool in the pan for 5 minutes, then loosening the short sides with a knife or metal spatula and pulling the full loaf out by the parchment paper wings. Let cool for a bit on a wire rack.
7. Optional: dust slices with cinnamon sugar before serving. OR coat the entire thing in cinnamon sugar glaze (see notes below).

40. Mini Caramel Apple Cheesecakes with Streusel Topping

Mini Caramel Apple Cheesecakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT180M · Yield: [’12’]

Mini caramel apple cheesecakes combine graham crust, caramel cheesecake, spiced apples and oat crumble topping for the perfect fall dessert.

Ingredients

• 2 Cups graham cracker crumbs
• ½ Cup salted butter (melted)
• ¼ Cup brown sugar
• 8 Ounces cream cheese (at room temperature)
• 2 Tablespoons Greek yogurt
• 1 egg
• ¼ Cup caramel sauce (plus more to serve)
• ¼ Cup brown sugar
• 1 teaspoon vanilla extract
• ¼ Teaspoon ground cinnamon
• 2 apples (Granny Smith)
• 2 Tablespoons brown sugar
• ½ Teaspoon cinnamon
• ⅓ Cup all purpose flour
• ⅓ Cup brown sugar
• ½ Cup rolled oats
• 1 Teaspoon ground cinnamon
• 6 Tablespoons salted butter (at room temperature)

Instructions

1. Preheat the oven to 325 degrees F.
2. Line 12 muffin cups with liners. Spray the liners with non-stick spray.
3. Combine the graham crumbs, melted butter, and brown sugar in a medium sized bowl. Spoon a little of this mixture into each of the muffin cup liners. Press it evenly into the bottom of the cups.
4. Use a stand mixer (or hand mixer) to cream the cream cheese. Then add the Greek yogurt, egg, caramel sauce, brown sugar, vanilla, and cinnamon. Mix this until smooth.
5. Spoon the cheesecake mixture evenly over the crusts in each of the muffin cups.
6. Peel, core, and dice the apples. Measure the brown sugar and cinnamon into a medium size bowl and combine them well. Then add the diced apples and stir to coat them well. Set this aside.
7. In a separate, large bowl, whisk together the flour, brown sugar, rolled oats, and cinnamon. Then use a pastry cutter to cut in the softened butter until the mixture is crumbly.
8. Spoon a little of the apple mixture into each muffin cup. Then spoon on a little of the topping.
9. Bake for 30 minutes.
10. Chill for at least 2 hours. Serve with ice cream or whipped cream on the side with some caramel sauce drizzled over the top, if liked.

41. Apple Pie Bars

Apple Pie Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT1H10M · Yield: [‘9’, ‘9 servings’]

These sugar-free, gluten-free apple pie bars are a fun twist on a classic apple pie.

Ingredients

• 1/4 cup melted butter or coconut oil
• 1/4 cup palm shortening or other vegetable shortening
• 3/4 cup cassava flour
• 2 Tablespoons coconut flour
• 2 Tablespoons tapioca flour
• 1 Tablespoon arrowroot flour
• 1 teaspoon cinnamon
• 2 teaspoons granulated sweetener or honey
• 1/2 teaspoon salt
• 1 egg (use 1/4 cup applesauce for vegan)
• 2 Tablespoons water
• 1 batch of coconut flour crust for keto
• 1 batch of your favorite pie crust recipe (you only need a single pie crust worth of dough)
• 4 cups sliced apples (peel removed)
• 2 Tablespoons granulated sweetener or honey
• 2 teaspoons arrowroot flour
• 1/2 Tablespoon cinnamon
• 1/2 teaspoon lemon juice

Instructions

1. Preheat the oven to 350 degrees.
2. Prepare a 9×9 baking dish with parchment paper or grease it well with extra butter or shortening.
3. Use a mixer or food processor to combine all of the dough ingredients.
4. Spread the dough into an even layer on the bottom of the prepared dish.
5. Bake the crust in the oven for 10 minutes. Remove the crust and set dish aside while the filling is being prepared.
6. Mix all of the apple pie bar filling ingredients together in a bowl.
7. Evenly layer the filling on top of the crust.
8. Bake the apple pie bars for 10 minutes uncovered. Then cover the pan with foil and finish baking for 20-30 minutes. Use a fork to gently pierce the bars to check the apples for your desired level of softness.
9. Let the bars cool for at least 10 minutes before serving.
10. Enjoy warm, topped with homemade vanilla ice cream!

42. 6-Ingredient Apple Oatmeal Cookies

Healthy Apple Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT15M · Total: PT23M · Yield: [‘9’, ‘9 large (or 12 small) cookies’]

Quite possibly the easiest, most delicious apple cinnamon oatmeal cookies you’ll ever make! Only 6 healthy ingredients, no eggs, dairy, flour, or refined sugar

Ingredients

• 2 ripe bananas (mashed (⅔ cup)*)
• 1/4 cup pure maple syrup
• 2/3 cup unsweetened almond butter
• 2 cups rolled oats
• 1 ½ tsp ground cinnamon
• 1 tsp sea salt
• 1 Granny Smith apple (peeled, cored and chopped)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Mash the bananas in a large bowl until they’re creamy.
3. Stir in the pure maple syrup and almond butter until the wet ingredients are well combined. Note: If your almond butter is cold and/or hard (rather than well-stirred), microwave it for 20 to 30 second or until it stirs easily.
4. Add the rolled oats, ground cinnamon, and sea salt to the mixing bowl (dry ingredients).
5. Mix well until everything is combined, then stir in the fresh diced apple. Note: you can use grated apples instead of chopped apples if you prefer.
6. Drop mounds of dough onto the prepared baking sheets and shape them into cookie shapes. You can go with any size cookie dough balls you like! I make 7 huge cookies. The oatmeal cookie dough will stay the same shape you place them on the cookie sheet and won’t spread a whole lot.
7. Bake on the center rack of the preheated oven for 10 to 15 minutes. For smaller cookies, bake 10 to 12 minutes and for larger cookies, bake for 13 to 15 minutes.
8. Allow the cookies to cool on the baking sheet completely before using a spatula to remove them from the cookie sheet.

43. Protein Banana Bread

Protein Banana Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’, ’12 banana bread slices’]

This Protein Banana Bread Recipe is easy to make, delicious, and full of nutrition. Perfect gluten-free banana bread for breakfast and dessert.

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup vanilla protein powder
• 1 tsp baking powder
• 1 tsp xantham gum
• 1/2 tsp sea salt
• 3/4 cup coconut oil (melted)
• 1/2 cup coconut sugar
• 2 eggs
• 3 small bananas (or 2 large bananas (1 cup when mashed))
• 1 tbsp poppy seeds

Instructions

1. Preheat the oven to 325F. Grease your loaf pan with oil.
2. Combine almond flour, protein powder, baking powder, xanthan gum, and sea salt in a separate smaller bowl.
3. 3. Melt coconut oil in the microwave in increments of 30 seconds. Make sure you end up with ¾ cup of coconut oil when melted.
4. Transfer coconut oil into a large empty bowl. Then, stir coconut sugar into the coconut oil and mix until smooth.
5. Crack in the eggs one at a time, constantly mixing.
6. Stir in mashed bananas until one smooth texture.
7. Slowly add the mixture of dry ingredients (from step 2) into wet ones stirring throughout until smooth.
8. Add in poppy seeds and mix but do not over-stir.
9. Transfer the dough into the greased loaf pan and level it out.
10. Bake in the oven for 50-60 minutes. Start checking the banana bread when 50 minutes pass with a toothpick and bake until the toothpick comes out clean.

44. Pumpkin Pecan Cookies

Pumpkin Pecan Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’20’, ’20 cookies’]

These Pumpkin Pecan Cookies are gluten free, vegan, and sugar free–the perfect treat for your fall baking and all year round!

Ingredients

• 1 cup unsweetened canned pumpkin
• 1/2 cup coconut oil ((or other healthy fat, melted))
• 1/4 cup low carb sweetener ((see Recipe Notes for alternatives))
• 1 tablespoon vanilla extract
• 1 tablespoon water
• 1 1/2 cups gluten-free all purpose flour
• 1/8 teaspoon stevia extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup low carb sweetener ((see Recipe Notes for alternatives))
• 2 tablespoons ground cinnamon

Instructions

1. Preheat oven to 375.
2. Lightly grease cookie sheet.
3. If desired, once the oven is preheated, toast the chopped pecans in the oven for 5-10 minutes before adding them to the cookies.
4. Combine the sweetener and cinnamon in a small bowl for the Cinnamon Sugar Topping and set aside.
5. Combine pumpkin, oil, sweetener, vanilla and water in a medium bowl.
6. Place all dry ingredients except nuts in a large mixing bowl. Mix well until combined.
7. Add wet ingredients to dry.
8. Fold the pecans into the batter. Stir but do not use an electric mixer.
9. Roll 1-2 tablespoon scoops of dough into balls. Roll each ball into the cinnamon sugar mixture. Continue until all the dough has been used.
10. Place the rolled balls on a baking sheet about 2 inches apart.
11. Bake 8-10 minutes or until lightly browned. They will harden a bit as they cool, but will still be nice and soft.
12. Let the cookies cool for at least 3 minutes before removing them from the baking sheet, then transfer them to a cooling rack and allow to cool to room temperature.
13. Store in an airtight container.

45. Whole Wheat Pumpkin Oatmeal Muffins

Healthy Whole Wheat Pumpkin Oatmeal Muffins Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 muffins’]

Kickstart your Fall mornings, which these Healthy Whole Wheat Pumpkin Oatmeal Muffins. Made with freshly milled whole wheat flour, rolled oats, pumpkin puree, yogurt along with chocolate chips, these are moist satisfying goodies that you can enjoy guilt free.

Ingredients

• 1.5 cup Whole Wheat Flour (freshly milled in Nutrimill, 6.1 oz)
• 1/2 cup Rolled Oats (1.6 oz + more for garnish)
• 1 teaspoon Baking Soda
• 1 teaspoon Baking powder
• 1 teaspoon Ground Cinnamon
• 1/3 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Salt
• 2 Eggs
• 1/2 cup Brown Sugar (lightly packed)
• 1 cup Pumpkin Puree
• 1/3 cup Unsalted Butter
• 1 teaspoon Vanilla Extract
• 1/4 cup Plain Yogurt
• 1/2 cup Chocolate chips
• 2 tablespoon Pumpkin seeds

Instructions

1. Preheat oven to 350 degrees F. Line a 12 muffin tray with cupcake liners.
2. In a large bowl, mix together whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, nutmeg, cloves and salt. Mix them well and set aside.
3. In a separate bowl, start mixing the wet ingredients – whisk the eggs, brown sugar, then add pumpkin puree, melted butter, vanilla and yogurt. Mix all well until combined.
4. Mix the dry ingredients into the wet ingredients bowl. Add the chocolate chips and fold everything together gently until combined.
5. Scoop batter into prepared muffin tin, filling each cup but leaving some space for the muffins to fluff. Sprinkle with pumpkin seeds and rolled oats.
6. Bake for about 20 minutes or until toothpick inserted in the center of muffin comes out clean.
7. Remove baking try from the oven. Allow muffins to cool before enjoying.

46. Applesauce Coffee Cake with Streusel Topping

Applesauce Coffee Cake with Streusel Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Yield: [’12’, ’12 Servings’]

Topped with a walnut streusel topping and full of applesauce and sour cream, this Applesauce Coffee Cake is a perfect Fall dessert. Serve this coffee cake as an afternoon snack or a delicious breakfast treat!

Ingredients

• 1/2 cup Butter (Room temperature)
• 1 cup Sugar
• 1/2 cup Sour Cream
• 1 cup Applesauce (Unsweetened)
• 2 Eggs
• 2 cups Flour
• 1 tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1/3 cup Brown Sugar
• 1/4 cup Flour
• 1 tsp Cinnamon
• 4 tbsp Butter (Melted)
• 1/2 cup Brown Sugar
• 1/4 cup Flour
• 1 cup Walnuts (Chopped)
• 2 tsp Cinnamon

Instructions

1. Preheat the oven to 350 degrees.
2. In a small bowl, mix together the brown sugar, flour, and cinnamon for the filling. Set that aside.
3. In a medium bowl, mix together the melted butter, brown sugar, flour, chopped walnuts, and cinnamon for the crumb topping. Mix well and set that aside.
4. In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugar. Mix well to combine.
5. Add the applesauce and sour cream. Mix again.
6. Crack the eggs into the bowl and mix well.
7. In a small separate bowl, add the flour, baking powder, and baking soda. Mix to combine.
8. Add the dry ingredients to the wet ingredients in the bowl of the stand mixer. Mix well until the flour mixture is completely mixed in, but do not overmix.
9. Butter a 9×13 inch baking dish well or spray with cooking spray. Pour half of the batter into the bottom of the prepare baking dish and spread it into an even layer. Sprinkle the filling mixture over the top of the batter. Top with the rest of the batter then sprinkle the walnut topping over the top of the cake.
10. Bake for 50-60 minutes or until a toothpick is inserted and comes out clean.

47. Banana Pumpkin Muffins

Best Banana Pumpkin Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 muffins’]

These banana pumpkin muffins are the perfect mash-up of banana bread and pumpkin bread! They’re lightly sweet and full of whole grain goodness. Even better, they’re dairy and egg-free!

Ingredients

• ½ cup banana (about 1 medium banana)
• ½ cup pumpkin puree
• 1 ½ cup oat milk
• 1 tablespoon flax meal
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup buckwheat flour
• 1 ½ cup 100% whole wheat flour
• cooking spray

Instructions

1. Preheat oven to 400 degrees and spray a regular size 12-muffin baking tray with cooking spray.
2. Place banana and pumpkin in a mixing bowl. Use a fork to mash them together until the mixture is smooth.
3. Add the milk, flax meal, sugar and vanilla. Mix until combined. Let sit while you mix the dry ingredients.
4. Combine the baking powder, cinnamon, salt, and both flours in a small bowl. Stir together with a whisk.
5. Add the dry ingredients to the wet and mix just until combined.
6. Fill muffin cups about ¾ full.
7. Place in a 400-degree oven and bake 5 minutes. Then reduce the heat to 350° F and cook for 13-15 minutes for regular-sized muffins or 18-22 minutes for jumbo muffins, or until a toothpick to the center comes out clean.

48. Pear Crumble

Easy Pear Crumble Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘8’, ‘8 servings’]

Pear Crumble is packed with sweet, juicy pears, warm cinnamon and a golden brown oat crumble! It’s an easy fall dessert that includes gluten-free and vegan options!

Ingredients

• 3 lbs. pears (7-8 medium, peeled, cored and cut into 1/4″ thick slices; Bosch, Bartlett or Anjou are all great)
• 1/2 cup granulated sugar (sub with coconut or maple sugar to make refined sugar free)
• 2 teaspoons ground cinnamon (divided)
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1 cup old fashioned rolled oats (use certified GF if needed)
• 1 cup all purpose flour (may substitute with 1 to 1 Gluten-Free flour)
• 1/3 cup packed light brown sugar (sub with coconut or maple sugar to make refined sugar free)
• 1/8 teaspoon salt
• 1/2 cup coconut oil (melted (may substitute with melted butter))

Instructions

1. Preheat the oven to 350 degrees.  Grease a 9×13″ baking  dish and set aside.
2. Place the pears, sugar, 1 teaspoon cinnamon, lemon juice and cornstarch in a large bowl and stir gently to combine.  Pour the mixture into the prepared pan in an even layer.
3. Combine the oats, flour, brown sugar, remaining 1 teaspoon cinnamon and salt in medium bowl.  Stir in the coconut oil until well moistened (or cut in cubes of cold butter to resemble a coarse meal).
4. Sprinkle the crumble evenly over the fruit mixture and bake in the middle rack of the oven for 50-60 minutes or until bubbly and golden brown.  If the crisp topping browns too quickly, cover it with foil until it’s finished baking.
5. Remove from heat and cool for at least 15 minutes on a wire rack.  Serve warm with ice cream if desired and enjoy!

49. Gluten Free Pecan Pie

Gluten Free Pecan Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘8’]

A classic for Thanksgiving or fall get-together, this gluten free pecan pie is rich and nutty with just the right amount of sweetness. Toasted pecans take this pie to the next level, so don’t skip that step!

Ingredients

• ½ recipe for Gluten Free Pie Crust or store bought pie crust
• 2 cups (200g) pecans roughly chopped
• 3 eggs
• 1 cup (210g) sugar
• ½ cup 100g brown sugar packed
• ¼ teaspoon salt
• 6 tablespoons (75g) unsalted butter melted
• 2 teaspoons vanilla extract

Instructions If using the pie dough from my Gluten Free Pie Crust recipe, blind bake the crust first:

1. Preheat oven to 375℉.
2. Prick the base of the crust with a fork to allow steam to escape during baking.
3. Place a piece of parchment paper into the pan, on top of the crust, and cover with baking beans, dried beans or rice.
4. Place the pie/tart pan on a baking sheet and bake dough in the oven for 15-20 minutes until the edges and the base of the crust are set.

To make the pecan pie filling:

1. Place the pecans on a cookie sheet lined with parchment paper. Toast the pecans in the oven at 375℉ for 5 minutes. (If blind baking the crust, you can pop the pecans in the oven at the same time.)
2. Remove the pecans from the oven after toasting and allow them to cool. Keep the oven at 375℉ for baking the pie.
3. In a medium sized pot, beat the eggs thoroughly until they become slightly foamy. Add in the sugar, brown sugar, salt, unsalted butter and mix well.
4. Heat the egg mixture on the stove over medium-low heat to warm it. Stir the filling occasionally and do not allow it to boil.
5. Remove the egg mixture from heat and add in the vanilla extract and toasted pecans. Mix to combine.
6. Pour the pie filling into the prepared crust and bake for approximately 35-40 minutes. The top will turn a golden brown and the filling will be set. If the top of the pie and edges of the crust begin to brown too quickly, cover the pie loosely with foil and continue to bake.
7. Allow the pie to cool slightly before cutting. It’s best served slightly warm.

50. Whole Wheat Banana Bread with Pecans and Dates

Healthy Whole Wheat Banana Bread with Pecans and Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT50M · Total: PT58M · Yield: 1

This Whole Wheat Banana Bread is loaded with wonderful flavors! So deliciously rich and moist – no one will ever even guess that it’s healthy! • Freezable • Make Ahead • Vegetarian •

Ingredients

• cooking spray and flour for preparing loaf pan (if needed)
• 2 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt (fine grain, not flaked kosher salt)
• 1 1/2 cups mashed very ripe banana (about 4 medium or 3 large bananas)
• 2/3 cup firmly packed dark brown sugar
• 1 egg, lightly beaten
• 3 tablespoons unsweetened applesauce
• 3 tablespoons nonfat milk
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 3/4 cup dried, chopped dates
• 3/4 cup + 3 tablespoons chopped pecans (divided)

Instructions

1. Preheat oven to 375°F.
2. Prepare a 9 x 5-inch loaf pan by spraying with cooking spray and/or lightly but thoroughly flouring the bottom (if needed – my pans don’t need this). (See note below for more information on using a different pan size and adjusting baking for various types of pans.)
3. In a large bowl, mix flour, baking powder, baking soda, cinnamon, and salt, whisking to combine thoroughly.
4. In a medium bowl, combine banana, dark brown sugar, egg, applesauce, milk, oil, and vanilla, stirring well to combine.
5. Make a well in the flour mixture and add the wet ingredients to the flour mixture, stirring just until moist (do not over-mix).
6. Add dates and 3/4 cup pecans (setting 3 tablespoons pecans aside), and stir briefly again, just to distribute evenly.
7. Spoon batter into prepared loaf pan and sprinkle remaining 3 tablespoons pecans evenly over the top of the batter. Press pecan topping gently into the batter just a little (so they are a bit stuck into the batter but still laying on top – they will adhere to the loaf better after baking).
8. Bake for 48-50 minutes, until a toothpick inserted near the center of the loaf comes out clean. If you notice that the pecan topping on your banana bread is getting more toasted than you’d like, you can tent the loaf with foil during about the last 10 minutes of baking.
9. Cool banana bread in pan for about 10 minutes, and then carefully remove from pan to finish cooling completely on a wire rack. You may find it helpful to run a thin paring knife around the edge of the loaf to help it release from the pan, if needed.

51. Pumpkin Cheesecake Swirl Muffins

Easy Pumpkin Cheesecake Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT18M · Total: PT30M · Yield: 16

These Easy Pumpkin Cheesecake Muffins are a delicious way to welcome fall! Moist pumpkin muffins with simple ingredients, these will be a huge hit!

Ingredients

• 1 3/4 cups all-purpose flour
• 1 Tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 15 oz 100% canned pumpkin
• 1 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 Tbsp vanilla extract
• 8 oz cream cheese
• 1/4 cup sugar
• 1 large egg yolk
• 2 tsps vanilla extract

Instructions

1. Preheat your oven to 375 degrees and line two muffin tins with a total of 16 muffin liners.
2. In a medium bowl, whisk together your flour, pumpkin pie spice, baking soda, and salt. Set the bowl aside.
3. In a large bowl, mix together your pumpkin puree, sugar, and brown sugar.
4. Add your eggs, oil, and vanilla to the large mixing bowl and beat it all together.
5. Slowly mix your dry ingredients into the wet ingredients. Stir until the batter is smooth.
6. Fill the lined muffin cups 3/4 full of pumpkin muffin batter and set it aside.
7. In a separate medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla together.
8. Pour 1 tablespoon of the cream cheese mixture over the top of each muffin.
9. Using a toothpick, swirl the pumpkin mixture and the cheesecake batter together until you see some of the orange batter come to the top.
10. Let the muffins bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.