Get your whisk out, it's baking time!

Whether you love or loathe autumn, we can all agree that fall treats are superior. Cinnamon, chai, and pumpkin scents fill the kitchen. They hold the power to move throughout the house in a sneaky way to get anyone out of their room. It’s a therapeutic way of winding down after a long day. You can play your favorite fall movie in the background while you mix your ingredients. You’ll have the most exquisite treat to enjoy with your film. We rounded up a couple of recipes you can choose from that range from 35 minutes to 2 hours, depending on your mood. The best part about these recipes is you don’t need a stand mixer; a simple bowl and hand whisk will do just fine. First on our list is Pumpkin Crumb Cake Muffins. 

Pumpkin Crumb Cake Muffins

Recipe by Sally's Baking Addiction

Pumpkin Crumb Cake Muffins

Ingredients needed: 

Muffins:

• 1 and ¾ cups all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1 teaspoon pumpkin pie spice

• ½ teaspoon salt

• ½ cup vegetable oil

• ½ cup granulated sugar

• ½ cup packed brown sugar

• 1 and ½ cups of canned pumpkin puree

• 2 large eggs at room temperature

• ¼ cup milk at room temperature

Crumb Topping:

• ¾ cup all-purpose flour

• ¼ cup granulated sugar

• ¼ cup packed brown sugar

• 1 teaspoon pumpkin pie spice

• 6 tablespoons unsalted butter, melted

Maple Icing:

• 1 and ½ cups confectioners’ sugar

• 2 tablespoons maple syrup

• 2 tablespoons milk

The materials needed are two 12-cup muffin pans, a large spoon or cupcake scooper, a spatula, cupcake liners, one large and medium bowl, and toothpicks. 

Step-by-step tutorial

Preheat your oven to 425 degrees Fahrenheit and line two 12 muffin pans with cupcake liners or nonstick spray. The recipe makes 15 pumpkin muffins, so two muffin pans are needed. However, if you have one pan, you can use it after the first batch is ready. Set aside your pans and grab your large bowl. Combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt with your whisk, ensuring it’s well-mixed. Then, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk in your medium bowl. Next, pour the wet ingredients into the dry ingredients and fold the batter until there aren’t any traces of flour. Fill the cupcake liners more than halfway with the mix and set aside. 

To make the crumb topping, combine the flour, granulated sugar, brown sugar, and pumpkin pie spice in a small bowl. Mix everything with a whisk, then add your melted butter and use your fingers to press the butter into the dry ingredients until you get a soft sand texture and crumbs form. You can use a fork if you don’t want to get your hands dirty. After making the crumb topping, add it to the muffins and lightly press them into the batter to secure them. 

Once your oven has preheated, put your muffins in the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 degrees Fahrenheit and bake them for 16 minutes or until the toothpick you insert comes out clean. 

After fully baking the muffins, let them cool for 10 minutes while making the icing. Whisk the confectioners’ sugar, maple syrup, and milk in a small bowl. Finally, drizzle your icing over the crumb topping and enjoy!

Orange Glaze Cranberry Loaf

Recipe by Sally's Baking Addiction

Cranberry Loaf with Orange Glaze Photo Credit: Natasha's Kitchen YouTube

Bread: 

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 large egg at room temperature

• ½ cup packed brown sugar

• ½ cup granulated sugar

• 1 cup buttermilk at room temperature

• ⅓ cup vegetable oil

• 1 teaspoon pure vanilla extract

• 2 teaspoons orange zest

• 1 cup cranberries, fresh or frozen

Streusel

• ¼ cup all-purpose flour

• 2 tablespoons granulated sugar

• ½ teaspoon ground cinnamon

• 3 tablespoons unsalted butter, cold and cubed

Glaze

• 1 cup confectioners’ sugar

• 1 to 2 tablespoons orange juice

You’ll also need a 9x5 inch loaf pan, a large bowl, a medium bowl, two small bows, a whisk, a spatula, and parchment paper. 

Preheat your oven to 350 degrees Fahrenheit and line a 9x5 inch loaf pan with parchment paper or spray it with a nonstick spray. Begin the streusel first by combining the sugar, flour, and cinnamon in a bowl. Add the cubed butter and press it into the dry ingredients to make small crumble pieces. Put the bowl in the refrigerator to keep it cold. Then, make the bread by whisking flour, baking soda, and salt in a bowl. Combine the egg, brown sugar, and granulated sugar in a separate bowl until smooth. Add the buttermilk, oil, vanilla, and orange zest to the egg and sugar mixture. Next, pour the wet ingredients into the dry ingredients and fold the batter, but avoid overmixing. Once there’s sans flour, fold in the cranberries. Pour the batter into your loaf pan and sprinkle the streusel over the top, gently pressing it into the surface so it bakes with the bread. 

Once your oven has heated, put your loaf inside and bake for 45 minutes to 1 hour or until an inserted toothpick comes out clean. Make your glaze as the bread bakes by combining the confectioners’ sugar and orange juice. After the bread is ready, allow it to cool for 10 minutes before drizzling the glaze over the top. Cut the bread while it’s warm and serve with tea or coffee.