Pumpkin Spice Muffins
Pumpkin Spice Muffins are a delightful fall treat that perfectly combine the warm flavors of pumpkin, cinnamon, and nutmeg. These moist and fluffy muffins are not only gluten-free and peanut-free but also provide a comforting taste of autumn that’s perfect for kids and adults alike. Enjoy them as a breakfast option or a sweet snack throughout the day!
| Ingredients | Quantity |
|---|---|
| All-purpose flour (or gluten-free flour) | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Sugar | 1 cup |
| Pumpkin puree | 1 cup |
| Vegetable oil (or melted coconut oil) | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the sugar, pumpkin puree, oil, eggs, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Divide the batter evenly among the muffin liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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Apple Cinnamon Oatmeal Cookies
Apple Cinnamon Oatmeal Cookies are a scrumptious and wholesome fall dessert that combines the hearty goodness of oats with the sweet and tart flavors of fresh apples and warm cinnamon. These cookies are perfect for kids and can be enjoyed as a snack or a delightful treat after dinner, all while being completely peanut-free!
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| All-purpose flour (or gluten-free flour) | 1 cup |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Brown sugar | ¾ cup |
| Granulated sugar | ¼ cup |
| Unsalted butter (or coconut oil) | ½ cup (softened) |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Diced apples (peeled) | 1 cup |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the oats, flour, baking soda, cinnamon, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs and vanilla extract, mixing well.
- Gradually incorporate the dry ingredients into the wet ingredients until fully combined. Fold in the diced apples and walnuts if using.
- Drop spoonfuls of the dough onto the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes or until the edges are golden and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy!
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Maple Pecan Blondies
Maple Pecan Blondies are a rich and chewy dessert that perfectly captures the flavors of fall with the delicious combination of maple syrup and crunchy pecans. These delightful blondies are not only easy to make but also completely peanut-free, making them a safe treat for kids and a fantastic addition to any autumn gathering.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (melted) |
| Brown sugar | 1 cup |
| Granulated sugar | ½ cup |
| Eggs | 2 large |
| Pure maple syrup | ½ cup |
| Vanilla extract | 1 teaspoon |
| Chopped pecans | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, brown sugar, and granulated sugar, mixing until smooth. Stir in the eggs, maple syrup, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chopped pecans.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan before cutting into squares. Enjoy!
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Caramel Apple Crunch Bars
Caramel Apple Crunch Bars are a delightful autumn dessert that combines the sweetness of baked apples with a rich caramel layer and a crunchy oat topping. This peanut-free treat is perfect for fall gatherings, and it’s sure to please kids and adults alike with its delicious flavors and textures.
| Ingredients | Quantity |
|---|---|
| Granny Smith apples | 4 cups (sliced) |
| Granulated sugar | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| All-purpose flour | 1 cup |
| Rolled oats | 1 cup |
| Brown sugar | ½ cup |
| Unsalted butter (melted) | ½ cup |
| Salt | ½ teaspoon |
| Caramel sauce | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
- In a mixing bowl, toss the sliced apples with granulated sugar, cinnamon, and lemon juice until well coated.
- In another bowl, combine the flour, rolled oats, brown sugar, melted butter, and salt to form a crumbly mixture.
- Press half of the oat mixture into the bottom of the prepared baking dish, spreading it evenly. Layer the coated apples over the crust and drizzle with caramel sauce.
- Sprinkle the remaining oat mixture over the top and press down gently. Bake for 30-35 minutes or until golden brown and bubbly. Allow to cool before cutting into squares and serving. Enjoy!
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Cinnamon Roll Pumpkin Cake
Cinnamon Roll Pumpkin Cake is a moist and flavorful dessert that blends the warm spices of pumpkin pie with the delightful sweetness of cinnamon rolls. This peanut-free cake is perfect for fall festivities, making it a favorite among kids and adults alike. With its creamy swirl of icing and rich pumpkin flavor, this cake is sure to impress at any gathering.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 tablespoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Cream cheese (softened) | 8 oz |
| Powdered sugar | 1 cup |
| Milk | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla.
- Combine the wet and dry ingredients until well blended, then pour the batter into the prepared baking dish.
- In a separate bowl, mix the softened cream cheese with powdered sugar and milk until smooth. Swirl this mixture into the pumpkin batter using a knife.
- Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool before slicing and serving. Enjoy!
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Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread is a moist and delicious baked good that combines the sweetness of chocolate with the subtle earthiness of shredded zucchini. This peanut-free treat is perfect for fall, making use of seasonal zucchinis to create a wholesome dessert that kids will love. Whether served as an afternoon snack or a sweet breakfast option, this bread is sure to become a favorite in your home.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 3 large |
| Shredded zucchini | 1 ½ cups |
| Vegetable oil | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, zucchini, vegetable oil, and vanilla until smooth.
- Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing and serving. Enjoy!
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Sweet Potato Pie Bites
Sweet Potato Pie Bites are a delightful and healthy treat that captures the essence of fall with their warm spices and creamy sweet potato filling. These bite-sized desserts are not only peanut-free but also perfect for kids to enjoy, making them an excellent addition to any autumn gathering or as a simple snack at home.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Brown sugar | 1/3 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Powdered sugar | 1/2 cup (for dusting) |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Pre-made pie crust | 1 package |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners.
- Bake sweet potatoes for 40-50 minutes until soft, then let cool, peel, and mash them in a bowl.
- Mix in brown sugar, cinnamon, nutmeg, ginger, egg, and vanilla until smooth.
- Roll out the pie crust and cut into small circles to fit the muffin tin.
- Press the crust into the muffin tin and fill each with the sweet potato mixture.
- Bake for 20-25 minutes until the edges of the crust are golden. Allow to cool slightly and dust with powdered sugar before serving. Enjoy!
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Autumn Harvest Fruit Salad
Autumn Harvest Fruit Salad is a vibrant and invigorating dish that celebrates the flavors and colors of fall. This delightful mix of seasonal fruits is not only peanut-free but also a healthy dessert option that’s perfect for kids and can be served at gatherings or enjoyed as a wholesome snack at home.
| Ingredients | Quantity |
|---|---|
| Apples (chopped) | 2 medium |
| Pears (chopped) | 2 medium |
| Grapes (halved) | 1 cup |
| Pomegranate seeds | 1/2 cup |
| Dried cranberries | 1/4 cup |
| Honey | 2 tablespoons |
| Fresh lemon juice | 1 tablespoon |
| Ground cinnamon (optional) | 1/2 teaspoon |
Cooking Steps:
- In a large mixing bowl, combine the chopped apples, pears, halved grapes, pomegranate seeds, and dried cranberries.
- In a small bowl, whisk together the honey and lemon juice.
- Pour the honey-lemon dressing over the fruit mixture and toss gently to coat.
- Sprinkle ground cinnamon if desired and mix again.
- Allow the salad to sit for a few minutes to let flavors meld before serving. Enjoy!
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Crispy Rice Treats With Fall Sprinkles
Crispy Rice Treats With Fall Sprinkles are a fun and festive dessert that combines the classic flavors of marshmallow and crispy rice cereal, perfect for celebrating the autumn season. With the addition of colorful fall-themed sprinkles, these treats are not only delicious but also visually appealing, making them a hit among kids and a safe option for peanut-free gatherings.
| Ingredients | Quantity |
|---|---|
| Crisp rice cereal | 6 cups |
| Mini marshmallows | 4 cups |
| Unsalted butter | 1/4 cup (4 tablespoons) |
| Vanilla extract | 1 teaspoon |
| Fall-themed sprinkles | 1/2 cup |
Cooking Steps:
- In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir until completely melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Add the crisp rice cereal to the marshmallow mixture and mix well until all the cereal is coated.
- Press the mixture firmly into a greased baking dish (about 9×13 inches).
- Sprinkle the fall-themed sprinkles evenly on top while the mixture is still warm.
- Allow to cool for about 30 minutes or until set, then cut into squares and serve. Enjoy!
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Mini Pumpkin Cheesecakes
Mini Pumpkin Cheesecakes are a delightful fall dessert that combines the creamy goodness of cheesecake with the warm spices of pumpkin. These adorable individual-sized cheesecakes are not only pumpkin-flavored but also come with a buttery, crumbly crust, making them perfect for any peanut-free gathering or celebration this autumn.
| Ingredients | Quantity |
|---|---|
| Cream cheese | 8 oz |
| Pumpkin puree | 1 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/4 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Graham cracker crumbs | 1 1/2 cups |
| Unsalted butter (melted) | 1/3 cup |
Cooking Steps:
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter, and mix until crumbly. Press the mixture into the bottom of each muffin liner to form the crust.
- In another bowl, beat together the cream cheese, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined.
- Pour the pumpkin cheesecake filling over the prepared crusts in the muffin tin.
- Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then refrigerate for at least 2 hours before serving. Enjoy your mini pumpkin cheesecakes!
Pear and Ginger Crumble
| Ingredients | Quantity |
|---|---|
| Pears | 4 medium |
| Fresh ginger, grated | 1 tablespoon |
| Granulated sugar | 1/2 cup |
| Lemon juice | 1 tablespoon |
| All-purpose flour | 1 cup |
| Rolled oats | 1/2 cup |
| Brown sugar | 1/2 cup |
| Unsalted butter, cold | 1/2 cup, diced |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Peel and slice the pears, then toss them with lemon juice, grated ginger, and granulated sugar in a bowl. Transfer the mixture to the prepared baking dish.
- In another bowl, combine the flour, oats, brown sugar, and cold diced butter to create a crumble topping. Mix until it resembles coarse crumbs.
- Sprinkle the crumble evenly over the pear mixture.
- Bake for 30-35 minutes, or until the top is golden brown and the pears are bubbling. Let cool slightly before serving warm with ice cream or whipped cream, if desired. Enjoy your pear and ginger crumble!
