"There is no better way to welcome the season than to curl up with a warm beverage and eat a freshly baked fall snack, Here is a list of 5 tasty fall treats." --Zoe Deetz, 8th grade
Fall is most definitely here. You can feel it with the cool breezes and sometimes rainy weather. What better way to welcome the season than to curl up with a warm beverage and eat a freshly baked fall snack. Here is a list of 5 amazing fall recipes that are sure to get you in the cozy mood.
#1 Spicy Pumpkin Pancakes
These pancakes are the perfect breakfast item and pair well with English Breakfast tea and/or coffee.
Ingredients Needed
2 ⅓ Cups Original Bisquick™ mix
⅓ Cup canned pumpkin (not pumpkin pie mix)
1 ¼ Cups milk
¼ Cup vegetable oil
2 Tablespoons sugar
1 Teaspoon pumpkin pie spice
2 Eggs
STEP ONE
In a large bowl, whisk together pancake mix, Sugar, and Pumpkin pie spice. Mix together until thoroughly combined.
In a medium bowl, mix together canned pumpkin, milk, vegetable oil, and eggs. Mix together until it has a smooth consistency and everything is well combined.
Then pour the wet mixture into the dry mixture. Mix together until it has become a batter.
Note: If the ingredients become too thick to mix, mix in a little bit of water.
STEP TWO
Turn the burner to medium heat and heat up a skillet. Once the skillet is fully heated, cover the surface with a thin layer of butter.
Then pour on the batter with a medium-sized scooper (most commonly used to scoop cupcake batter and ice cream).
Cook the pancake until bubbly and edges, then flip it to the other side and cook for the same amount of time.
And there you have amazing fall pancakes to brighten up the season.
These pancakes are the perfect breakfast item and pair well with English Breakfast tea and/or coffee.
Ingredients Needed
2 ⅓ Cups Original Bisquick™ mix
⅓ Cup canned pumpkin (not pumpkin pie mix)
1 ¼ Cups milk
¼ Cup vegetable oil
2 Tablespoons sugar
1 Teaspoon pumpkin pie spice
2 Eggs
STEP ONE
In a large bowl, whisk together pancake mix, Sugar, and Pumpkin pie spice. Mix together until thoroughly combined.
In a medium bowl, mix together canned pumpkin, milk, vegetable oil, and eggs. Mix together until it has a smooth consistency and everything is well combined.
Then pour the wet mixture into the dry mixture. Mix together until it has become a batter.
Note: If the ingredients become too thick to mix, mix in a little bit of water.
STEP TWO
Turn the burner to medium heat and heat up a skillet. Once the skillet is fully heated, cover the surface with a thin layer of butter.
Then pour on the batter with a medium-sized scooper (most commonly used to scoop cupcake batter and ice cream).
Cook the pancake until bubbly and edges, then flip it to the other side and cook for the same amount of time.
And there you have amazing fall pancakes to brighten up the season.
#2 Pumpkin Muffins
These muffins are amazing when freshly baked. You can eat them straight out of the oven, though they may burn your mouth if not left to sit for 10 mins. They are also great as a quick grab-and-go. Pairing them with Earl Gray tea and/or coffee is a match made in heaven.
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup (60ml) milk (dairy or non-dairy)
STEP ONE
Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
STEP TWO
Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
STEP THREE
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
STEP FOUR
Spoon the batter into liners, filling them all the way to the top.
STEP FIVE
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
STEP SIX
Cover tightly and store at room temperature for up to 1 week.
These muffins are amazing when freshly baked. You can eat them straight out of the oven, though they may burn your mouth if not left to sit for 10 mins. They are also great as a quick grab-and-go. Pairing them with Earl Gray tea and/or coffee is a match made in heaven.
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup (60ml) milk (dairy or non-dairy)
STEP ONE
Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
STEP TWO
Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
STEP THREE
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
STEP FOUR
Spoon the batter into liners, filling them all the way to the top.
STEP FIVE
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
STEP SIX
Cover tightly and store at room temperature for up to 1 week.
#3 Vanilla Latte
Equipment:
Blender
Milk frother
Bulletproof Coffee Ingredients
8 ounces of black coffee
1 Tablespoon unsalted butter
1 Tablespoon coconut oil or MCT oil
Vanilla Latte Ingredients
½ cup unsweetened almond milk
½ teaspoon vanilla extract
1 teaspoon sweetener optional
PART ONE: Make the coffee
Brew a cup of black coffee or espresso, about 4 to 6 ounces.
Soften butter for 20 seconds in the microwave. If using coconut oil instead of MCT oil, soften coconut oil with the butter.
Add coffee, butter, and the oil to the blender and blend for 1 minute, until frothy.
PART TWO: Make it a latte!
Pour ⅓ - ½ cup of milk into a large mug with vanilla extract and sweetener.
Use a milk frother to make a luscious foam.
Pour coffee.
Now enjoy your fall Vanilla Latte, curl up into a blanket, and watch Enola Holmes 2. Like…now.
Equipment:
Blender
Milk frother
Bulletproof Coffee Ingredients
8 ounces of black coffee
1 Tablespoon unsalted butter
1 Tablespoon coconut oil or MCT oil
Vanilla Latte Ingredients
½ cup unsweetened almond milk
½ teaspoon vanilla extract
1 teaspoon sweetener optional
PART ONE: Make the coffee
Brew a cup of black coffee or espresso, about 4 to 6 ounces.
Soften butter for 20 seconds in the microwave. If using coconut oil instead of MCT oil, soften coconut oil with the butter.
Add coffee, butter, and the oil to the blender and blend for 1 minute, until frothy.
PART TWO: Make it a latte!
Pour ⅓ - ½ cup of milk into a large mug with vanilla extract and sweetener.
Use a milk frother to make a luscious foam.
Pour coffee.
Now enjoy your fall Vanilla Latte, curl up into a blanket, and watch Enola Holmes 2. Like…now.
#4 Pumpkin Cookies
These delicious melt in-your-mouth cookies are everything you need but never asked for in one bite. The perfect late-night snack that makes fall 10 times better.
Ingredients
Cookies
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
15-ounce can pumpkin
4 cups all-purpose flour
Frosting
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional)
Instructions
STEP ONE
Preheat the oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
STEP TWO
Drop dough by heaping teaspoons 2 inches apart on un-greased cookie sheets. Bake for 10 to 12 minutes or until the tops are set. Transfer to wire racks to cool.
STEP THREE
For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.
These delicious melt in-your-mouth cookies are everything you need but never asked for in one bite. The perfect late-night snack that makes fall 10 times better.
Ingredients
Cookies
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
15-ounce can pumpkin
4 cups all-purpose flour
Frosting
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional)
Instructions
STEP ONE
Preheat the oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
STEP TWO
Drop dough by heaping teaspoons 2 inches apart on un-greased cookie sheets. Bake for 10 to 12 minutes or until the tops are set. Transfer to wire racks to cool.
STEP THREE
For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.
#5 Apple Cider Cupcakes
These cupcakes are so delicious and a perfect dessert to make for family get-togethers such as thanksgiving.
Ingredients
For the cupcakes:
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs
1 ½ teaspoon vanilla extract
1 cup apple cider
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
For the frosting:
1 cup unsalted butter, softened
½ cup light brown sugar, packed
1 ½ teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
3 ½ cups confectioners’ sugar
To make the cupcakes:
STEP ONE
Preheat the oven to 350°F. Line a muffin tin with paper liners. Set aside.
STEP TWO
Cream the butter and granulated sugar together in a large bowl, and then mix in the eggs, vanilla, and apple cider until fully incorporated. Then mix in the flour, baking powder, cinnamon, and salt until just combined.
STEP THREE
Scoop the batter into the prepared muffin tin, filling each cavity ⅔ of the way full.
Bake for 18 – 20 minutes until a toothpick inserted into the middle comes out clean. Remove them from the oven and let them cool completely.
To make the frosting:
STEP ONE
Whip the butter, brown sugar, vanilla, and cinnamon together in a large bowl until light and fluffy.
STEP TWO
Add 1 cup of confectioners’ sugar at a time while slowly mixing until all the sugar has been added and fully incorporated.
STEP THREE
Transfer the frosting into a piping bag and pipe the frosting onto the completely cooled cupcakes. Optionally, lightly dust them with some ground cinnamon. Serve and enjoy!
These cupcakes are so delicious and a perfect dessert to make for family get-togethers such as thanksgiving.
Ingredients
For the cupcakes:
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs
1 ½ teaspoon vanilla extract
1 cup apple cider
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
For the frosting:
1 cup unsalted butter, softened
½ cup light brown sugar, packed
1 ½ teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
3 ½ cups confectioners’ sugar
To make the cupcakes:
STEP ONE
Preheat the oven to 350°F. Line a muffin tin with paper liners. Set aside.
STEP TWO
Cream the butter and granulated sugar together in a large bowl, and then mix in the eggs, vanilla, and apple cider until fully incorporated. Then mix in the flour, baking powder, cinnamon, and salt until just combined.
STEP THREE
Scoop the batter into the prepared muffin tin, filling each cavity ⅔ of the way full.
Bake for 18 – 20 minutes until a toothpick inserted into the middle comes out clean. Remove them from the oven and let them cool completely.
To make the frosting:
STEP ONE
Whip the butter, brown sugar, vanilla, and cinnamon together in a large bowl until light and fluffy.
STEP TWO
Add 1 cup of confectioners’ sugar at a time while slowly mixing until all the sugar has been added and fully incorporated.
STEP THREE
Transfer the frosting into a piping bag and pipe the frosting onto the completely cooled cupcakes. Optionally, lightly dust them with some ground cinnamon. Serve and enjoy!