photo by Priscilla du Preez on unsplash
It’s fall baking time! We’ve collected 10 sweet recipes made with apples, pumpkin, or sweet potatoes, including some gluten-free and vegan recipes. So head to the orchard or farmers market and get ready to bake.
This is my hands-down favorite pumpkin bread. The recipe is from chemist-turned-baker Alex Willis, a Great American Baking Show: Holiday Edition Season 5 semifinalist. He produces a blog called Alex Willis Bakes.
The bread is made using a reverse creaming method which results in a luscious, moist loaf with the perfect texture (i.e., not sticky or gummy). I accidentally left the flour out of the streusel, and it resulted in an almost crème-brulee-like topping that was pretty tasty.
Fun fact: When making a batch for this post, I couldn’t find canned pumpkin in the 5 grocery stores I checked. I had used part of another 16-oz. can of pumpkin to make Pumpkin Blondies. I had leftover mashed sweet potatoes after making Sweet Potato Chocolate Muffins (both recipes follow). So, I added enough sweet potato to the remaining pumpkin to make 16 ounces and used that. The bread still turned out great!
This vegan and gluten-free recipe is from the Sweet Laurel, a whole foods baking company owned and operated by Laurel Gallucci and Claire Thomas. This recipe makes blondies that are actually good for you—containing flax seed, vitamin-rich pumpkin, no refined sugar, plus an optional lactation booster for nursing moms.
The blondies are fudgy, not cakey, and not too sweet. I made this using tahini (because almond butter can be expensive). I find that tahini leaves a slightly bitter taste, as if it is perfectly fine except when it remembers not making the 8th grade B basketball team. I didn't mind this, but I may try making these with the almond butter instead.
If you love a good pumpkin spice latte but don’t love paying a premium price, blend your own. This recipe uses canned pumpkin and maple syrup to get that PSL flavor. It works best with an immersion blender, but you can get a good result by hand-whisking vigorously. To make it vegan, use almond or oat milk. Makes one latte.
This delicious vegan muffin recipe was developed by blogger and cookbook author Jenné Claiborne, who produces the Sweet Potato Soul blog. It marries sweet potatoes with dark chocolate for heavenly, cloud-like muffins.
When making these, I didn’t have whole-wheat pastry flour, so I subbed ½ cup of whole wheat flour + ½ cup of all-purpose flour. For the sugar, I opted for the cane + brown sugar combo. For the milk, I used a coconut/almond milk blend. For the dark baking chocolate, I used Ghirardelli 60% cacao bittersweet chocolate chips. The results were 100% yum and I'll definitely make this recipe again! Makes a dozen muffins.
This decadent pie from Angela Davis uses 2 pounds of sweet potatoes. Angela, a blogger, recipe developer, and private chef based in Detroit, Mich., publishes The Kitchenista Diaries blog.
This recipe is perfect for Thanksgiving. It's flavored with plenty of warm spices plus a couple twists—orange zest and cracked black pepper. Plan ahead, because the dense, creamy pie needs to chill overnight.
I’ve never met a bad recipe from King Arthur Baking Company. This recipe for classic apple pie uses 3-1/4 pounds of whole apples (for 8 cups of apple slices) and boiled cider for a 5-star result (as judged by the 100+ reviews).
One reviewer noted that you can make your own boiled cider by reducing a half-gallon of apple cider to slightly less than a cup.
This easy recipe is from blogger and cookbook author Jeanine Donofrio, who also produces the Love and Lemons blog.
Jeanine's vegan apple crisp is super healthy and looks impressive, so it’s perfect for entertaining. You can make it in individual ramekins or a single baking dish. The recipe can be made gluten free by subbing in oat flour for the wheat flour.
Not vegan? Feel free to use butter instead of coconut oil (but don't use any other type of oil). Serves 3-4.
If you aren’t afraid of frying, you can make your own spicy apple cider doughnuts (I'll take mine with cinnamon sugar, please).
This recipe comes from Bianca Jackson, a recipe developer and a contestant on the Great American Baking Show: Holiday Edition Season 5. Bianca produces the Bianca Bakes blog. Makes 12 doughnuts (plus doughnut holes).
Fall without caramel apples is as terrible as Tuesdays without tacos. Rather than buying a bag of caramels that require unwrapping, make your own caramel. It’s actually pretty easy, but you’ll need a candy thermometer. Works best with crisp apples—Honeycrisp, Red Delicious, Fuji, and Granny Smith are a few examples.
You can embellish the apples with chocolate chips, chopped nuts, sprinkles, or whatever else you like. Makes 6 caramel apples.
For an alternative to traditional apple pie, try this French-inspired apple tart from Ina Garten, aka the Barefoot Contessa. To make the dough, a food processor is recommended. You can spice the tart up with rum, if you desire.