After indulging in a summer filled with ice cream, it’s time to embrace fall desserts. Although saying goodbye to peak-season berries and stone fruits may be bittersweet, we can look forward to the best produce of autumn: apples, pears, pecans, pumpkins and sweet potatoes.
Apple cinnamon monkey bread is one of our favorites. As the dough pieces bake, they meld into a golden, caramelized mass, resulting in an irresistible gooey, sweet center. Pumpkin muffins are another seasonal favorite—made with a blend of pureed pumpkin, cinnamon, nutmeg and a touch of maple syrup, they offer a moist and tender crumb. We crown each muffin with a dollop of cream cheese filling and a gingery streusel topping.
Fall baked goods offer a warm embrace of seasonal flavors and comforting aromas that perfectly complement the crisp autumn air. Each bite is a reminder of the harvest season’s bounty and the joy of gathering with loved ones around the kitchen table. As we savor these baked delights, we not only indulge in their rich flavors but also create lasting memories to enrich the fall season, making it a truly special time of year.
Pumpkin Cream Cheese Muffins
Makes 1 dozen muffins | Prep time: 25 minutes | Cook time: 22 minutes
Ingredients:
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/8 tsp cardamom
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 3/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup maple syrup 2 large eggs, at room temperature
- 1 1/2 cup canned pumpkin puree
- 1/2 cup coconut oil
- 1 tbsp vanilla extract
Cream Cheese Filling
- 4 ounces of cream cheese, at room temperature
- 1/4 cup sweetened condensed milk
- 1/4 tsp vanilla extract
Crumb topping
- 1/4 cup all-purpose flour
- 2 tbsp cup brown sugar
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch of salt
- 2 tbsp unsalted butter
Directions:
Preheat oven to 350°F. Line muffin tins with paper liners. Spray liners with non-stick cooking spray.
Make the muffin batter: In a large bowl, whisk together dry ingredients. In a separate bowl, stir together maple syrup, pumpkin, eggs, coconut oil and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Make the cream cheese filling: Beat together cream cheese, sweetened condensed milk and vanilla extract until smooth.
Make the streusel topping: Combine all-purpose flour, brown sugar, cinnamon, ground ginger and salt in a small bowl. Using a fork or pastry cutter, press the butter into the dry ingredients. Incorporate only until you have large and small crumbles.
Fill prepared muffin liners with 1/3 cup muffin batter. Spoon a heaping tablespoon of cream cheese filling on top of batter. Sprinkle crumb topping onto each muffin, applying a small amount of pressure onto the streusel to make it adhere. Bake muffins for 20-22 minutes, until set.
Apple Cinnamon Monkey Bread
Makes 1 large loaf | Prep time: 15 minutes | Bake time: 45 minutes
Ingredients:
- 3 17.5 oz cans refrigerated cinnamon rolls
- 2 large apples, peeled and diced
- 3/4 cup brown sugar
- 1 Tbsp ground cinnamon
- 3/4 cup unsalted butter, melted
Directions:
Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray or spread softened butter around the inside, and sprinkle 1-2 tablespoons of flour around the inside of the pan. Shake the pan to coat the sides with flour.
Stir brown sugar and cinnamon together in a medium-sized bowl. Place melted butter in a separate bowl. Cut prepared cinnamon rolls into fourths. Submerge each piece in butter, then roll in cinnamon-sugar mixture.
Sprinkle half of the diced apples into the bottom of the prepared bundt pan. Cover the apple pieces with half of the cinnamon roll pieces. Top the cinnamon roll pieces with another layer of diced apples, followed by the cinnamon roll pieces. Evenly pour any unused butter onto the top of the loaf. Sprinkle any remaining cinnamon sugar on the top of the loaf.
Place bundt pan on a baking sheet and bake for 40-45 minutes until the bread is golden brown and the dough is set. Remove the loaf from the oven and let cool for 10 minutes before inverting the monkey bread onto a large plate/serving platter. Enjoy warm or cool.
Looking for more of Kayla’s recipes? Check out her tips and tricks for homemade Halloween candy.
