Baking Fall Favorites!

I have loved baking for as long as I can remember (I think it was because I could lick the spoon of batter when I was finished), but there always seems to be such complicated recipes that have such unnecessary steps! So, I have decided to pick three of my favorite fall recipes and simplify them so that even the worst baker could enjoy them. For each recipe I will include the servings made, the prep time, the cook time, the ingredients, and the instructions.

Recipe #1: Pumpkin Bread

What’s fall without pumpkin bread? This autumn classic will forever be one of my favorites, so it was absolutely necessary to include a pumpkin bread recipe. This recipe was inspired from the site Once Upon a Chef, but I made some adjustments to ensure easygoing baking. Local physician at Williamsburg Urgent Care, Elizabeth Buetow, says that this pumpkin bread recipe is very tasty and on she looks forward to every year.

Servings: 2 loaves (8 1/2×4 1/2×2 1/2 inches) or 1 loaf (9x5x3 inches)

Prep Time: 20 minutes

Cook Time: 65 minutes

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves*
• 1 teaspoon ground cinnamon*
• 1 teaspoon ground nutmeg*
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can 100% pure pumpkin (I recommend Libby’s)

*These are just spices to add extra flavor, not entirely necessary if you do not have them on hand; however, I do strongly suggest at least using cinnamon.

Instructions:

Step 1: Preheat oven to 325°F. Grease your choice of pan(s) and grease only the bottom with either butter or baking spray, such as Pam.

Step 2: Combine your dry ingredients: flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. You will need a medium sized bowl for this, and mix until everything is combined.

Step 3: In a large bowl, mix the butter and sugar until they are blended. Then, add your eggs in and beat until your mixture is light and fluffy.

Step 4: Next, add your pumpkin into the bowl, this will make your mixture look a little grainy or clumpy, which is totally fine.

Step 5: Add the dry ingredients mixture into your bowl and mix until combined.

Step 6: Finally, put your batter into the greased pan(s) and bake for 65-75 minutes or until a fork inserted into the center comes out clean. You can let the pan(s) cool for about 10 minutes and then enjoy!

Recipe #2: Pumpkin Chocolate Chip Cookies

When I tell you my mouth is watering as I write this, I am not exaggerating. Cookies (especially ones with chocolate chips) may very well be the best bakery item there is, so this pumpkin chocolate chip cookie recipe is one everyone needs to try. I took inspiration from the site Taste of Home for this recipe, and I altered it to make the process of baking these cookies less complex. According to local sophomore at Lafayette High School, Katie Motes, these cookies are a 10 out of 10!

Servings: 4 dozen (48 cookies)

Prep Time: 10 minutes

Cook Time: 9-11 minutes

Ingredients:

• 1 cup (or 2 sticks) of butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin*
• 1-1/2 cups of chocolate chips (I recommend dark chocolate)**

*You will only use about half of your 15-ounze can of pumpkin.

** You really don’t need to measure how many chocolate chips you put into your batter, there is never enough chocolate in my opinion.

Instructions:

Step 1: Preheat oven to 350ºF.

Step 2: In a medium bowl, mix together your butter and sugar until your mixture is light and fluffy. Then, beat in egg and vanilla.

Step 3: Combine the flour, oats, baking soda, and cinnamon in a separate, larger bowl. Next, combine the creamed mixture with the dry mixture.

Step 4: Add in the pumpkin and fold in chocolate chips.

Step 5: Scoop your dough onto ungreased baking sheets (about a tablespoon per cookie) and bake for around 9-11 minutes or until lightly browed around the edges.

Recipe #3: Apple Pie Muffins

For all of you who don’t love the pumpkin palette, this apple pie muffin recipe is for you. With a delectable cinnamon sugar topping, these muffins are to die for, and an absolute must for fall. These muffins are inspired from the site All Recipes, and I made a few changes to make the recipe easier to follow.

Servings: 12 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

Base-

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup buttermilk*
• 1/2 cup (1 stick) butter, melted
• 1 teaspoon vanilla extract
• 1-1/2 cups brown sugar
• 2 cups diced apples

*If you need a substitute for buttermilk, you can find some options here.

Topping-

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons (1/4 stick) butter, melted

Instructions:

Step 1: Preheat oven to 375°F. Either grease a 12 cup muffin tin with baking spray (Pam) or line with paper muffin cups.

Step 2: Stir together the flour, baking soda, and salt in a large bowl.

Step 3: In a smaller bowl, mix together the egg, buttermilk, butter, vanilla, and brown sugar. Then, pour this mixture into the larger bowl.

Step 4: Fold in your diced apple pieces and spoon your dough into the prepared muffin tin, filling only about 3/4 of the way.

Step 5: In another small bowl, mix together your ingredients for the topping (brown sugar, flour, cinnamon, and butter) and sprinkle this on top of your muffins.

Step 6: Bake for 24-26 minutes, or until the tops of the muffins spring back when pressed on.

These are three of my favorite fall recipes, and even though I love summer, I am always super excited for pumpkin season! I hope you enjoy making and indulging any of these three recipes and let me know what you think!