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Easy Fall Baked Goods Recipes to Try at Home!

Easy Fall Baked Goods Recipes to Try at Home!

It’s finally fall and with the new season upon us, it’s time for some delicious baked goods with the traditional flavours, such as pumpkin, cinnamon, apple and so much more. Transitioning to the cold weather and saying goodbye to summer can be difficult, but these 6 recipes of baked goods promise to make the farewell a little bit easier! 

No-Knead Pumpkin Cinnamon Rolls

 

Ingredients:

– 1 package (¼ ounce) active dry yeast

– ⅔ cup of warm water (110° to 115°)

– ½ cup of canned pumpkin

– 1 large egg

– ¼ cup of butter, softened

– ¼ cup of sugar

– 1 teaspoon of salt

– ½ teaspoon of pumpkin pie spice

– 2-½ to 2-¾ cups of all-purpose flour

Filling:

– ½ cup of packed brown sugar

– 1 teaspoon of ground cinnamon

– 2 tablespoons of butter, melted

Frosting:

– 1-¼ cups of confectioners’ sugar

– 2 to 3 tablespoons of 2% milk

– ⅛ teaspoon of pumpkin pie spice

Directions:

Step 1 – Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Step 2 – Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Step 3 – For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12×10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

Step 4 – Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat the oven to 375°.

Step 5 – Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.

 

Air-Fryer Apple Fritters

 

Ingredients: 

– Cooking spray

– 1-½ cups of all-purpose flour

– ¼ cup of sugar

– 2 teaspoons of baking powder

– 1-½ teaspoons of ground cinnamon

– ½ teaspoon of salt

– ⅔ cup of 2% milk

– 2 large eggs, room temperature

– 1 tablespoon of lemon juice

– 1-½ teaspoons of vanilla extract, divided

– 2 medium Honeycrisp apples, peeled and chopped

– ¼ cup of butter

– 1 cup of confectioners’ sugar

– 1 tablespoon of 2% milk

Directions: 

Step 1 – Line air-fryer basket with parchment (cut to fit); spritz with cooking spray. Preheat the air fryer to 410°.

Step 2 – In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, eggs, lemon juice and 1 teaspoon vanilla extract; stir just until moistened. Fold in apples.

Step 3 – In batches, drop dough by 1/4 cupful 2-in. apart from the air-fryer basket. Spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn fritters; continue to air-fry until golden brown, 1-2 minutes.

Step 4- Melt butter in a small saucepan over medium-high heat. Carefully cook until butter starts to brown and foam, 5 minutes. Remove from heat; cool slightly. Add confectioners’ sugar, 1 tablespoon milk and remaining 1/2 teaspoon vanilla extract to browned butter; whisk until smooth. Drizzle over fritters before serving.

 

Sparkling Cider Pound Cake

 

Ingredients:

– ¾ cup of butter, softened

– 1-½ cups of sugar

– 3 large eggs, room temperature

– 1-½ cups of all-purpose flour

– ¼ teaspoon of baking powder

– ¼ teaspoon of salt 

– ½ cup of sparkling apple cider

Glaze:

– ¾ cup of confectioners’ sugar

– 3 to 4 teaspoons of sparkling apple cider

Directions

Step 1 – Preheat the oven to 350°. Line bottom of a greased 9×5-in. loaf pan with parchment; grease parchment.

Step 2 – In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.

Step 3 – Transfer to a prepared pan. Bake until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Step 4 – In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over sides.

 

Cranberry Nut Muffins

 

Ingredients:

– 2 cups of all-purpose flour

– ¾ cup of packed brown sugar

– 2 teaspoons of baking powder

– 2 large eggs

– ⅔ cup of orange juice

– ⅓ cup of vegetable oil

– 1 cup of cranberries, coarsely chopped

– 1 cup of chopped pecans

Directions:

Step 1 – Preheat the oven to 375°. 

Step 2 – In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. 

Step 3 – Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). 

Step 4 – Fold in cranberries and pecans. 

Step 5 – Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. 

See Also

Step 6 – Remove from pan to cool on a wire rack.

 

Pumpkin Chocolate Chip Cookies

 

Ingredients:

– 1 cup of butter, softened

– ¾ cup of sugar

– ¾ cup of packed brown sugar

– 1 large egg, room temperature

– 1 teaspoon of vanilla extract

– 2 cups of all-purpose flour

– 1 cup of quick-cooking oats

– 1 teaspoon of baking soda

– 1 teaspoon of ground cinnamon

– 1 cup of canned pumpkin

– 1-½ cups of semisweet chocolate chips

Directions:

Step 1 – In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. 

Step 2 – Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.

Step 3 – Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

 

Delicious Pumpkin Bread

 

Ingredients:

– 5 large eggs

– 1-¼ cups of canola oil

– 1 can (15 ounces) of solid-pack pumpkin

– 2 cups of all-purpose flour

– 2 cups of sugar

– 2 packages (3 ounces each) of cook-and-serve vanilla pudding mix

– 1 teaspoon of baking soda

– 1 teaspoon of ground cinnamon

– ½ teaspoon of salt

Directions:

Step 1 – In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture.

Step 2- Pour the batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Step 3 – Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.

Note: Bread may also be baked in two greased 8x4x2-in. loaf pans for 75-80 minutes.

 

We hope you enjoy the list we’ve rounded up of some of the best recipes to try this season, whether you’re a pro at baking or just starting out. Now that fall is officially upon us, we also hope you are able to find comfort in at least one of these incredible and easy fall baked good recipes!

 

 

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