Craving bakery-style donuts? These Mini Baked Cinnamon Sugar Donuts have just what you need. These mini homemade donuts are fully baked, making them lighter, easier, and less messy than traditional fried donuts, while still delivering that cinnamon-sugar flavor. Serve these donuts at brunch spreads, holiday gatherings, or to celebrate National Donut Day. The warm cinnamon aroma that fills your kitchen while they bake is just as delightful as the treats themselves.

MINI BAKED CINNAMON SUGAR DONUTS

These mini donuts are so soft, tender, and delightful. Ground cinnamon baked into the batter adds a gentle warmth, while the buttery cinnamon sugar coating creates a sweet, slightly crisp exterior that contrasts beautifully with the fluffy inside!

Mini baked cinnamon sugar donuts are made without yeast, and only require a mini muffin tin to make them; no donut pan needed! The result is the most delicious mini baked cinnamon sugar donuts that taste just like your favorite bakery. These bite-sized donuts also make charming gifts for any special occasion when wrapped up and tied with a bow. This recipe yields 36 donuts, so it’s a great recipe to pull out when hosting large gatherings and parties.

Find my expert tips on how to make homemade mini baked cinnamon sugar donuts from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Mini Baked Cinnamon Sugar Donut Recipe:

• Sweet Breakfast: This donut recipe is everything you love about the classic cinnamon sugar donut, but in miniature form.
• Simple Donut Recipe: Simply mix, whisk, bake, and coat. This recipe comes together relatively quickly with minimal effort, compared to other donut recipes.
• Classic Brunch Party Treat: These mini baked donuts look beautiful on a brunch table and are ideal for birthdays, holidays, and any special occasion.

Ingredients

Mini Baked Donuts

• ½ cup packed light brown sugar
• 1 large egg
• ⅓ cup vegetable oil (or avocado oil)
• 1 cup sour cream
• ½ cup milk (I use whole)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Cinnamon Sugar Coating

• 1 ¼ cups granulated sugar
• 4 teaspoons ground cinnamon
• ½ cup salted butter, melted

Instructions

For The Mini Baked Donuts

Place the oven rack in the center position of the oven and preheat the oven to 375°F.

In a large mixing bowl, add the brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk until the mixture is smooth and well blended.

Add the flour, baking powder, cinnamon, and salt to the bowl. Whisk gently until just combined, making sure most of the lumps are mixed out.

Prepare two mini muffin pans by spraying 36 wells with non-stick cooking spray.
Scoop 1 ½ Tablespoons of batter into each muffin cup.

Place both pans together on the center rack of the oven. Bake for 10 to 12 minutes, or until the donuts have risen, feel firm when touched, and remain light in color.

While the donuts are baking, melt the butter in a small bowl and set it aside.

For The Cinnamon Sugar Coating

Add the sugar and cinnamon to a large zip-top bag, seal it, and shake until thoroughly combined.

Once the donuts are finished baking, allow them to cool for a few minutes.

Working one donut at a time, gently dip each donut into the melted butter until fully coated, wiping away any excess so the coating stays light. Transfer the donut to the zip-top bag. Add about 6 donuts to the bag at once and gently shake until coated in the cinnamon sugar.

Remove the donuts from the bag and tap off any excess cinnamon sugar. Continue with the remaining donuts. Serve and enjoy!

Servings

Yields: 36 mini donuts.

Storage and Reheating

Store leftover mini sugar donuts at room temperature in an airtight container for 3 to 4 days. Can be refrigerated for up to 1 week. Cover donuts or place them in an airtight container before refrigerating. Can reheat in the microwave for 10 seconds or so.

Holly’s Tips for The Best Mini Baked Cinnamon Sugar Donuts Recipe:

• Let Ingredients Sit At Room Temperature: Let the egg, sour cream, and milk soften at room temperature for a smoother batter to work with.
• Stir Until Just Combined: Try not to overmix the donut batter; this can result in donuts that are too dense instead of soft.
• Measure for Even Baking: Measure about 1 ½ tablespoons for each mini muffin, so donuts bake and rise evenly.
• Watch The Oven Closely: Bake just until set, about 10 to 12 minutes. These donuts should stay light in color. Be careful not to over bake, as this will dry the donuts out.
• Coat Donuts While Warm: Allow donuts to sit for a few minutes, then proceed to dip them in butter while they are still warm to adhere to the cinnamon sugar coating.
• My Zip-Top Bag Trick: Shaking these mini donuts in a zip-top bag is a great way to evenly coat them in the cinnamon sugar without making a mess.
• Serve Warm & Fresh: These mini baked donuts taste best the same day they are made. Enjoy while they are warm, soft, and tender for the best experience.
• Make It Your Own: Add chocolate chips to the donut batter for your kids, or swap the vanilla extract for maple extract in the colder months. A lot of donut shops use a dash of nutmeg if you’re looking for that traditional donut shop flavor.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my Cinnamon Roll Donut Bites.

Wanting something different? Try these Cinnamon French Toast Sticks and Cinnamon Roll Muffins next!

Can’t get enough of donuts? Satisfy your cravings with my Chocolate Protein Donuts and Baked Pumpkin Fritter Bites.

Have you made this Mini Baked Cinnamon Sugar Donuts recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MiniCinnamonSugarDonuts #LifeInTheLofthouse

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Mini Baked Cinnamon Sugar Donut Bites

Make soft and fluffy Mini Baked Cinnamon Sugar Donuts from scratch with this easy-to-follow recipe. No donut pan required!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 36 mini donuts

Ingredients

Mini Baked Donuts

• ½ cup packed light brown sugar
• 1 large egg
• ⅓ cup vegetable oil (or avocado oil)
• 1 cup sour cream
• ½ cup milk (I use whole)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Cinnamon Sugar Coating

• 1 ¼ cups granulated sugar
• 4 teaspoons ground cinnamon
• ½ cup salted butter melted

Instructions

For The Mini Baked Donuts

• Place the oven rack in the center position of the oven and preheat the oven to 375°F.
• In a large mixing bowl, add the brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk until the mixture is smooth and well blended.
• Add the flour, baking powder, cinnamon, and salt to the bowl. Whisk gently until just combined, making sure most of the lumps are mixed out.
• Prepare two mini muffin pans by spraying 36 wells with non-stick cooking spray. Scoop 1 ½ Tablespoons of batter into each muffin cup.
• Place both pans together on the center rack of the oven. Bake for 10 to 12 minutes, or until the donuts have risen and toothpick inserted comes out clean. (These don't take long to bake, don't over bake.)
• While the donuts are baking, melt the butter in a small bowl and set it aside.

For The Cinnamon Sugar Coating

• Add the sugar and cinnamon to a large zip-top bag, seal it, and shake until thoroughly combined.
• Once the donuts are finished baking, allow them to cool for a few minutes.
• Working one donut at a time, gently dip each donut into the melted butter until fully coated, wiping away any excess so the coating stays light. Transfer the donut to the zip-top bag. Add about 6 donuts to the bag at once and gently shake until coated in the cinnamon sugar.
• Remove the donuts from the bag and tap off any excess cinnamon sugar. Continue with the remaining donuts. Serve and enjoy!

The post Mini Baked Cinnamon Sugar Donuts appeared first on Life In The Lofthouse.

Looking for an easy weeknight meal that is warm, comforting, and delicious? This Slow Cooker Broccoli Cheese and Potato Soup is a hit! My family loves this one, and it makes the best kind of leftovers. With some prep time, this easy slow cooker broccoli cheese and soup recipe simmers all day into a delicious dinner. It’s a set-it-and-forget-it dish that fits perfectly into busy schedules, making it ideal for family-friendly dinners, chilly evenings, or anyone craving a simple broccoli cheese soup that practically cooks itself.

SLOW COOKER BROCCOLI CHEESE AND POTATO SOUP

Every ingredient in this cheesy and creamy potato soup, from the buttery sautéed onions and garlic to the tender russet potatoes, blends into a delicious base. Shredded carrots bring a touch of sweetness, while the paprika and ground mustard layer in savory spices. The heavy cream and cheddar cheese melt for that signature cheesy broccoli soup flavor everyone loves, and the freshly steamed broccoli florets make each bowl hearty and nutritious. Finish it with toppings like crispy bacon, shredded cheddar, green onions, or sour cream, and you have yourself the best soup recipe that’s perfect for any weeknight.

Find all my expert tips on how to make homemade slow cooker broccoli cheese and potato soup below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Slow Cooker Broccoli Cheese and Potato Soup Recipe:

• Classic & Comforting Soup Recipe: Made with russet potatoes, cheddar cheese, and heavy cream for the perfect silky, cheesy texture everyone craves.
• Set It & Forget It: The slow cooker does all the work! Just sauté, combine, and let it simmer until the potatoes are melt-in-your-mouth tender.
• Nutritious Flavors: Loaded with broccoli, carrots, onions, and potatoes for a wholesome, hearty soup both kids and adults will love. The mild cheddar flavor and creamy base make it a hit with even the pickiest eaters.
• Meal-Prep Friendly: Makes a generous batch and reheats beautifully for quick lunches and easy weeknight dinners.
• Budget-Friendly: Uses simple, affordable staples you likely already have in your kitchen to create the best kind of weeknight meal for fall and winter nights.

Ingredients

• 4 Tablespoons salted butter
• 1 small whited onion, diced
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.

Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)

Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.

Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

Servings

Yields: 8 (1-cup) servings.

Storage and Reheating

Allow the leftover broccoli cheese and potato soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months, leaving space for expansion. To reheat, warm a portion on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30 to 60 second intervals until heated through. If the soup has thickened, add a splash of chicken broth, milk, or water to reach your desired consistency.

Holly’s Tips for The Best Slow Cooker Broccoli Cheese and Potato Soup:

• Use Russet Potatoes: Russet potatoes will create the best creamy base to make this broccoli cheese and potato soup from scratch.
• Sauté Onions & Garlic First: Slightly cooking the onions and garlic before adding them to the slow cooker boosts flavor, making this slow cooker soup extra savory.
• Blend OR Keep It Chunky: For a silky, velvety texture, use an immersion blender, or leave it chunky for a hearty, more rustic, comforting soup.
• Add Broccoli At The End: Stir in freshly steamed broccoli florets after cooking to preserve their bright color and tender-crisp texture.
• Customize To Your Taste: Adjust the amount of cheddar cheese or heavy cream to make the soup richer and cheesier, perfect for an easy weeknight dinner.
• Add More Vegetables: Add carrots, cauliflower, or peas during the slow cooking process to make this vegetable-packed comfort soup even healthier.
• Store & Reheat Properly: Cool completely before refrigerating or freezing. Reheat gently with a splash of broth or milk to keep this slow cooker broccoli cheese soup creamy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Slow Cooker Broccoli Cheese Soup and classic Broccoli Cheese Soup.

Looking for more slow-cooker soup recipes? You can’t go wrong with Slow Cooker Chicken Taco Soup, Slow Cooker Lasagna Soup, and Slow Cooker Bacon Cheeseburger Soup!

Have you made this Slow Cooker Broccoli Cheese and Potato Soup recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SlowCookerSoupRecipes #LifeInTheLofthouse

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Slow Cooker Broccoli Cheese and Potato Soup

Enjoy this Slow Cooker Broccoli, Cheese, and Potato Soup made with russet potatoes, fresh broccoli, and melted cheese for an easy meal!

Servings 8 (1-cup) servings

Ingredients

• 4 Tablespoons salted butter
• 1 small white onion, chopped
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

• Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.
• Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)
• Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.
• Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

The post Slow Cooker Broccoli Cheese and Potato Soup appeared first on Life In The Lofthouse.

Today, I’m sharing the best fall and winter salad recipe that deserves a spot on your dinner table. This Honeycrisp Apple, Prosciutto, and Feta Salad is packed with the best flavors autumn has to offer. Amid a season of hearty dishes, this salad offers a refreshing and healthy dish that’s full of color, making it the perfect side dish that pairs beautifully with roasted meats, hearty soups, and holiday spreads. I truly can’t stop thinking about this salad, it’s that good!

Looking for more fall salad recipes? Start here! This recipe has been adapted from Half Baked Harvest’s Autumn Harvest Salad.

HONEYCRISP APPLE, PROSCIUTTO, and FETA SALAD

What makes this salad truly great? It’s all about highlighting seasonal ingredients, and this recipe does just that. The crunch of pecans and pumpkin seeds pairs perfectly with the sweetness of Honeycrisp apples, tangy pomegranate, and creamy feta. Coated in a homemade apple cider maple vinaigrette, every bite is sweet, savory, and slightly tart. Honestly, it’s so tasty, it might disappear before you even sit down to eat.

Find all my expert tips on how to make honeycrisp apple, prosciutto, and feta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected!

Why You’ll Love This Honeycrisp Apple, Prosciutto, and Feta Salad:

• Sweet & Crispy: The honeycrisp apples add a refreshing, naturally sweet crunch as do the toasted fresh pecans and pumpkin seeds.
• Savory & Rich: The crispy prosciutto and crumbled feta bring depth and flavor.
• Seasonal Flavors: The apple vinaigrette ties everything together with subtle fall spice.
• Make-Ahead Friendly: Toast the nuts and prosciutto in advance, and store the vinaigrette in the fridge up to a week.
• Versatile Salad: A perfect side for Thanksgiving and Christmas dinners, or enjoy it as a light main dish any day of the week.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin seeds
• 3 Tablespoons maple syrup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• pinch of flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples, thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.

On the prepared baking sheet, mix the pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.

While that’s baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.

Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Servings

Serves 4 to 6.

Storage

This salad is best enjoyed the same day it’s made to keep the greens crisp and produce fresh. If you need to store leftovers, place the salad in an airtight container in the fridge for up to 2 days. To maintain the best texture and flavor, store the toasted nuts, crispy prosciutto, and feta separately, and add them just before serving. Give the salad a toss before enjoying.

Holly’s Tips for The Best Honeycrisp Apple, Prosciutto, and Feta Salad:

• Quality Produce Matters: Firm Honeycrisp apples are ideal for crunch; slice just before serving or toss with a little lemon juice to prevent browning.
• Toast Carefully: Watch the pecans, pumpkin seeds, and prosciutto while baking. They should be golden and crispy, not burnt.
• Season To Taste: Add extra maple syrup, Dijon mustard, or salt and pepper to the homemade vinaigrette if needed.
• Serve Immediately After Tossing: Toss the greens gently with the vinaigrette right before serving to keep the lettuce crisp and the flavors vibrant.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Autumn Chopped Salad next.

Looking for another fall salad? My Harvest Cobb Salad features sweet potatoes, apples, pecans, cranberries, and seasonal turkey, all balanced by a rich maple vinaigrette.

In the mood for something different? My Italian Sub Salad contains slices of turkey, salami, provolone cheese, and classic sandwich toppings tossed in Italian vinaigrette.

Searching for a party-ready dish? My Tri Color Pasta Salad is filled with rotini pasta, fresh veggies, and Parmesan cheese, all tossed in a creamy Caesar dressing with basil pesto.

Wanting something more hearty? BLT Pasta Salad combines bow tie pasta, crispy bacon, fresh lettuce, and juicy tomatoes over a bed of greens, all tossed in a creamy ranch dressing.

Have you made this Honeycrisp Apple, Prosciutto, and Feta Salad recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallSaladRecipes #AppleProsciuttoFetaSalad #LifeInTheLofthouse

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Honeycrisp Apple, Prosciutto, and Feta Salad

This Honeycrisp Apple, Prosciutto, and Feta Salad is the ultimate fall and winter salad with seasonal ingredients and apple vinaigrette.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin speeds
• 3 Tablespoons maple syrup
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 Tablespoon dijon mustard
• 1 Tablespoon apple butter (optional)
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

• Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
• On the prepared baking sheet, mix the chopped pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.
• While the nuts are baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

• Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.
• Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Notes

Serves 4 to 6 

Recipe adapted from: Half Baked Harvest.

The post Honeycrisp Apple, Prosciutto, and Feta Salad appeared first on Life In The Lofthouse.

Crazy for Muddy Buddies? Me too! This classic treat is sweet, crunchy, and downright irresistible. These Easy Halloween Muddy Buddies take the classic recipe to the next level and are sure to become a new favorite Halloween tradition. Honestly, you might just eat the whole batch in one day (been there!), and I wouldn’t blame you. The best part? This recipe is an easy no-bake treat that’s perfect for parties, gifting, or sneaking a handful straight from the bowl. It’s totally customizable and make-ahead friendly. Fair warning—once you start snacking, it’s nearly impossible to stop!

HALLOWEEN MUDDY BUDDIES

These Halloween Muddy Buddies offer a balance of salty and sweet flavors. The creamy milk chocolate and powdered sugar, paired with the nutty, savory notes of peanut butter and salted butter, make this the best Halloween snack you’ll find! The rice Chex cereal adds a light and crunchy texture, while the candy corn, candy corn pumpkins, mini Reese’s peanut butter cups, and Reese’s Pieces balance it out with sweetness and festive colors. A hint of vanilla rounds out the flavors, enhancing the chocolate and peanut butter, making each bite a nostalgic, fun, and irresistibly indulgent. This recipe is a spooktacular Halloween party snack, or a fun, festive fall treat. It’s guaranteed to be a hit!

Find my expert tips on how to make Halloween muddy buddies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Halloween Muddy Buddies Recipe:

• Easy-To-Make: Quick to whip up and simple to mix, these muddy buddies are perfect for last-minute Halloween treats or party snacks.
• Sweet & Salty Perfection: Crunchy Chex cereal is coated in a rich blend of chocolate and creamy peanut butter, then dusted with powdered sugar for that signature “muddy” texture.
• Festive Mix-Ins: Candy corn, candy pumpkins, mini Reese’s peanut butter cups, and Reese’s Pieces add bursts of chocolate, peanut butter, and Halloween fun in every delicious bite.
• Perfect for Sharing (or Sneaking!): Ideal for parties, school snacks, or movie nights, but you might want to keep a secret stash for yourself!
• Family-Friendly: Everyone from kids to adults will love the combination of flavors, textures, and festive Halloween colors.

Ingredients

• ¼ cup salted butter
• ¾ cup creamy peanut butter
• 1 cup milk chocolate chips
• 2 teaspoons vanilla extract
• 9 cups rice Chex Cereal
• 1 ½ cups powdered sugar
• 1 cup candy corn
• ½ cup candy corn pumpkins
• ½ cup Reese’s peanut butter mini pumpkins
• 1 cup Reese’s pieces
• Halloween sprinkles, if desired

Instructions

Combine the salted butter, peanut butter, and chocolate chips in a medium glass bowl or microwave-safe bowl. Microwave for 45 seconds, stir. Microwave for another 20 seconds or until melted. Stir to combine. Stir in the vanilla extract.

In a separate large bowl, add the rice Chex cereal. Pour the melted chocolate mixture over the cereal and gently stir to coat the cereal completely.

Add half the cereal mixture into a large gallon-sized Ziplock bag, and add half of the powdered sugar. Shake to cover the cereal completely with the powdered sugar. Pour into a large bowl. Repeat again with remaining cereal mixture and powdered sugar.

Gently fold in the candy corn, candy corn pumpkins, peanut butter mini pumpkins, and Reese’s pieces, and sprinkles, if using.

Line a large baking sheet with parchment paper. Spread the muddy buddies out onto the baking sheet in one layer. Allow to rest for about 30 minutes before serving. Enjoy!

Servings

Serves 12

Storage

Store the leftover Halloween Muddy Buddies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week. Enjoy them at room temperature, or gently warm in the microwave for seconds. Tip: Give them a gentle shake or stir before serving to redistribute any settled powdered sugar.

Holly’s Tips for the Best Halloween Muddy Buddies:

• Use Fresh Cereal: Make sure the rice Chex cereal is fresh and crisp for the best texture. Stale cereal can get soggy when coated.
• Melt Chocolate Carefully: Microwave in short intervals and stir frequently to avoid scorching the chocolate and peanut butter mixture.
• Coat Evenly: Gently fold the cereal in the chocolate mixture to ensure every piece is fully coated without breaking the cereal.
  Cool Completely: Let the muddy buddies rest on a lined baking sheet for at least 30 minutes before adding candy to prevent melting and sticking.
• Customize Your Mix-Ins: Swap or add seasonal candies, nuts, or pretzels to make it your own spooky creation.
• Shake, Don’t Stir: When coating with powdered sugar in a bag, shaking gently ensures an even, light coating without crushing the cereal.
• Serve Fresh: For the best taste and experience, enjoy within a few days of making.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Monster Munch combines pretzels, Chex cereal, candy corn, M&M’s, and creamy white chocolate for a sweet and salty fall treat.

Want something different? Salted Caramel Rice Krispie Treats feature the Rice Krispies coated in marshmallows and swirls of salted caramel.

Candy-corn lover? These Candy Corn Rice Krispie Cupcakes are crunchy and sweet with layers of orange and yellow, topped with white vanilla frosting.

In the mood for chocolate? My Mummy Cupcakes are rich chocolate cupcakes topped with cream cheese frosting and M&M’s, perfect for Halloween.

Can’t get enough of muddy buddies? This Gooey Chex Mix recipe combines Rice Chex and Golden Grahams cereal with shredded coconut, sliced almonds, and a sweet buttery-corn syrup mixture for a crunchy yet sticky snack mix.

Have you made this Halloween Muddy Buddies recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MuddyBuddies #HalloweenRecipes #LifeInTheLofthouse

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Halloween Muddy Buddies

Quick, sweet, and spooky! These no-bake Halloween Muddy Buddies are packed with chocolate, peanut butter, and festive candy for the perfect party treat.

Prep Time 45 minutes minutes

Servings 12

Ingredients

• ¼ cup salted butter
• ¾ cup creamy peanut butter
• 1 cup milk chocolate chips
• 2 teaspoons vanilla extract
• 9 cups rice Chex cereal
• 1 ½ cups powdered sugar
• 1 cup candy corn
• ½ cup candy corn pumpkins
• ½ cup Reese’s peanut butter mini pumpkins
• 1 cup Reese's pieces

Instructions

• Combine the salted butter, peanut butter, and chocolate chips in a medium glass bowl or microwave-safe bowl. Microwave for 45 seconds, stir. Microwave for another 20 seconds or until melted. Stir to combine. Stir in the vanilla extract.
• In a separate large bowl, add the rice Chex cereal. Pour the melted chocolate mixture over the cereal and gently stir to coat the cereal completely.
• Add half the cereal mixture into a large gallon-sized Ziplock bag, and add half of the powdered sugar. Shake to cover the cereal completely with the powdered sugar. Pour into a large bowl. Repeat again with remaining cereal mixture and powdered sugar. Once coated, place into the large bowl.
• Gently fold in the candy corn, candy corn pumpkins, peanut butter mini pumpkins, and Reese’s pieces, and sprinkles, if using.
• Line a large baking sheet with parchment paper. Spread the muddy buddies out onto the baking sheet in one layer. Allow to rest for about 30 minutes before serving. Enjoy!

The post Halloween Muddy Buddies appeared first on Life In The Lofthouse.

It’s no secret that fall is my favorite season, and I’ve been searching for festive holiday desserts to share with you. If you’re looking for a homemade cookie skillet recipe, look no further than this Easy Pumpkin Chocolate Chip Skillet Cookie. This warm and classic pizookie dessert combines all the best flavors of autumn from the soft, spiced pumpkin to the warm, milk chocolate, all baked together in a simple, one-pan treat.

PUMPKIN CHOCOLATE CHIP SKILLET COOKIE

This pumpkin chocolate chip skillet cookie is pure fall indulgence, packed with all the flavors you crave in an autumn dessert. Pure pumpkin and pumpkin pie spice bring cozy notes of cinnamon, nutmeg, and clove to every bite, while brown sugar adds a rich, caramel-like depth. Milk chocolate chips melt into gooey pockets throughout the skillet, perfectly complemented by a pinch of flaky sea salt that balances the sweetness and highlights the spices. Serve warm with a scoop of creamy vanilla ice cream, this one-pan fall dessert is comforting, nostalgic, and impossible to resist. It embodies everything a fall treat should be!

Craving a classic chocolate skillet cookie? Try my version here! For more fall favorites, check out my top-loved pumpkin chocolate desserts here.

Find all my expert tips on how to make a homemade skillet cookie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Pumpkin Chocolate Chip Skillet Cookie Recipe:

• Easy One-Pan Baking: Made entirely in a cast-iron skillet, this recipe is simple to prepare and easy to follow with minimal cleanup.
• Quick & Simple Ingredients: Using pantry staples like butter, sugar, eggs, and canned pumpkin, this pumpkin chocolate chip cookie comes together in no time.
• Soft & Gooey Pumpkin Chocolate Chip Cookie Skillet: Packed with melty semi-sweet chocolate chips, this skillet cookie is tender, chewy, and irresistibly chocolatey.
• Topped With Flaky Sea Salt & Ice Cream: Add a pinch of sea salt or a scoop of vanilla ice cream to take this dessert over the top.
• Ultimate Fall Dessert Recipe: This warm one-pan cookie is the perfect dish to serve at holiday parties, fall gatherings, or chilly weeknight desserts.

Ingredients

• ½ cup salted butter 
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk, room temperature
• ¼ cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1/4 teaspoon sea salt
• ½ teaspoon baking soda
• 1 cup milk chocolate chips, divided 
• pinch of sea salt for topping, optional
• vanilla ice cream for serving

Instructions

Preheat the oven to 350°F degrees.

Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.

In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.

Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.

Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick.

Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.

Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of cooking to avoid over-browning.

Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store leftover Pumpkin Chocolate Chip Skillet Cookie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months.

To reheat, warm the cookie in a 350°F oven for 5 minutes or microwave individual slices for 15 seconds or so. Serve warm with a scoop of vanilla ice cream.

Holly’s Tips for the Best Pumpkin Chocolate Chip Skillet Cookie:

• Use Room-Temperature Eggs: This helps the batter come together smoothly and ensures an even, tender texture.
• Cool The Melted Butter: Adding hot butter to the eggs can scramble them. Let it cool slightly before mixing.
• Don’t Over Mix: Once you add the flour and spices to the batter, mix just until combined to avoid a dense cookie.
• Adjust Baking Time For Your Preferred Texture: 24 minutes for a gooier center, 28 minutes for a slightly more set, yet still soft cookie.
• Sprinkle Flaky Sea Salt After Baking: This balances the sweetness and enhances the pumpkin spice and chocolate flavors.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Chip Skillet Cookie next!

Craving something more bite-sized? These Pumpkin Chocolate Chip Cookies and Pumpkin S’mores Cookies are fall dessert recipe staples.

Looking for more fall baking inspo? Glazed Chocolate Chip Pumpkin Bread and White Chocolate Pumpkin Bread with Streusel Topping contain the top flavors of fall in homemade bread.

Have you made this Pumpkin Chocolate Chip Skillet Cookie?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SkilletCookieRecipe #PumpkinChocolateChipSkilletCookie #LifeInTheLofthouse

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Pumpkin Chocolate Chip Skillet Cookie

Cozy up with this Pumpkin Chocolate Chip Skillet Cookie! Warm, gooey, and loaded with milk chocolate chips, it’s an easy fall dessert you'll want to make on repeat.

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Servings 4

Ingredients

• ½ cup salted butter
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk room temperature
• ¼ cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 1 cup milk chocolate chips divided
• Pinch of flaky sea salt for topping optional
• Vanilla ice cream before serving

Instructions

• Preheat the oven to 350°F degrees.
• Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.
• In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.
• Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.
• Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick and sticky.
• Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.
• Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of baking to avoid over-browning.
• Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!

Recipe inspired by: Daddio’s Kitchen.

The post Pumpkin Chocolate Chip Skillet Cookie appeared first on Life In The Lofthouse.

Fall is hands down my favorite season, and I’m thrilled to share a recipe that perfectly embodies this time of year! My Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are light, fluffy, and impossibly comforting as all pancake recipes should be. Tender pumpkin and gooey cinnamon swirls unite in every forkful for a morning treat that’s pure indulgence. As a mom, nothing brings me more joy than cooking and baking for my family. And I know you will look forward to rising early to make these incredible pancakes for your family as well. This sweet breakfast will bring the same warmth and happiness right to your home!

Looking for your next pancake obsession? Find more highly-rated pancake recipes here. 

PUMPKIN CINNAMON ROLL PANCAKES WITH CREAM CHEESE GLAZE

What makes these pumpkin spiced cinnamon roll pancakes so special? They combine the two flavors that define fall: pumpkin and cinnamon. The rich cinnamon swirl captures the essence of a classic cinnamon roll, while the pumpkin adds amazing flavor and a soft and fluffy texture.

Topped with a sweet cream cheese glaze, every bite of this stack melts into your mouth. Made with ingredients like pumpkin puree, ground cinnamon, light brown sugar, and buttermilk, these pancakes come together easily. The result? Light, fluffy pancake stacks you’ll want to make every autumn, or even year-round! Finish them with a generous amount of homemade cream cheese glaze or drizzled in maple syrup for a cozy weekend breakfast.

Find my expert tips on how to make these viral pumpkin cinnamon roll pancakes below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Fluffy Pumpkin Cinnamon Roll Pancakes:

• Best of Both Worlds: These pancakes combine the cozy, spiced flavor of pumpkin with the gooey cinnamon swirl of a classic cinnamon roll. It’s like your two favorite fall breakfasts rolled into one. This recipe is fall on a plate!
• Ultra-Fluffy Texture: Thanks to the buttermilk and resting the batter, these pancakes rise beautifully with a soft, airy bite every time.
• Cinnamon Swirl Magic: The buttery cinnamon-sugar swirl melts right into the pancakes as they cook, creating ribbons of caramelized goodness in every forkful.
• Homemade Cream Cheese Glaze: Spread this creamy and sweet glaze over the top and watch it melt into the warm pancakes—it’s the perfect finishing touch.
• Weekend Brunch Worthy: Serve family, friends, or just treat yourself to pancakes that look and taste impressive yet are so easy to make.

Ingredients

Pumpkin Pancake Batter

• 3 1/4 cups (390g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk, room temperature, divided
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 2 Tablespoons salted butter, melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter, softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a separate large bowl, mix the buttermilk, pumpkin puree, eggs, melted (and slightly cooled) butter, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10 to 15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Instructions

Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.

Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward, pressing slightly into the batter. Try to keep the swirl away from the edges to prevent it from spilling over.

Cook until bubbles form on the surface, about 2 to 4 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.

Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.

For The Cream Cheese Glaze

Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

Servings

Yields: 14 small pancakes.

Storage and Reheating

Let the Pumpkin Cinnamon Roll Pancakes cool completely, and store them in an airtight container in the refrigerator for up to 3 days. Freeze the pancakes (wrapped individually and stored in a freezer-safe bag) for up to 2 months. You can refrigerate cream cheese glaze in an airtight container for up to 5 days. It may thicken in the fridge, so stir or gently warm it before serving to restore a smooth, pourable consistency.

To reheat, warm pancakes in the microwave for 20 seconds, or in the oven at 300°F for 8 to 10 minutes. They can also be warmed in a toaster/toaster oven for crisp edges. If reheating from frozen, add an extra minute or so to your chosen method.

Holly’s Tips for the Best Pumpkin Cinnamon Roll Pancakes:

• Don’t Skip the Batter Rest: Letting the pancake batter sit for 10 to 15 minutes is key to fluffy pancakes. This gives the flour time to hydrate and the leaveners a head start!
• Use Room Temperature Ingredients: Buttermilk, eggs, and pumpkin puree mix more smoothly and help the pancakes rise better when they’re not cold from the fridge.
• Control Your Heat: Medium to medium-low heat is best—too hot and the cinnamon swirl will burn before the pancakes cook through.
• Avoid Overmixing: A few lumps in the batter are totally fine. Overmixing leads to dense pancakes instead of light, fluffy stacks.
• Piping Hack: If you don’t have a piping bag, use a zip-top bag and snip off a small corner for an easy DIY version.
• Make It Even Sweeter: Don’t stop at the cream cheese glaze for a topping! These pancakes are even more indulgent with a drizzle of warm maple syrup, whipped honey cinnamon butter, or a light dusting of powdered sugar. Get creative with it!

Frequently Asked Questions:

Similar Recipes

Not a fan of pumpkin? My Cinnamon Roll Pancakes are a sweet, comforting alternative.

Craving something similar? Pumpkin Cinnamon Rolls make the ultimate cozy fall breakfast.

Looking for more brunch recipes? These Cinnamon Roll Waffles are a crowd-pleasing treat everyone will enjoy.

In the mood for something extra sweet? My Cinnamon Roll Cake and Pumpkin Roll Cake are moist, creamy, and indulgent— the perfect fall dessert or brunch party dish.

Have you made these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCinnamonRollPancakes #FallBreakfast #LifeInTheLofthouse

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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze

Soft, fluffy, and swirled with cinnamon goodness, these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are the ultimate fall breakfast!

Servings 14 small pancakes

Ingredients

Pumpkin Pancake Batter

• 3 ¼ cups (390 g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk room temperature, divided
• 1 cup pumpkin puree
• 2 large eggs room temperature
• 2 Tablespoons salted butter melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

• In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10–15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

• In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Cooking The Pumpkin Pancakes

• Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.
• Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward. Try to keep the swirl away from the edges to prevent it from spilling over.
• Cook until bubbles form on the surface, about 2 to 3 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.
• Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.
• Serve the pancakes warm with homemade cream cheese glaze (below), maple syrup, or whipped honey cinnamon butter, if desired. Enjoy!

For The Cream Cheese Glaze

• Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

The post Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze appeared first on Life In The Lofthouse.

Meet your new irresistible homemade treat: Cinnamon Rolls with Maple Cream Cheese Frosting. These soft, warm, and fluffy rolls are perfectly swirled with a sweet cinnamon-sugar filling that melts in your mouth with every bite. The sweet maple frosting adds rich caramel-like notes and a touch of extra indulgence to these amazing rolls. They are sure to become a beloved tradition, so be sure to save this recipe for later!

Hungry for more gooey, pull-apart cinnamon roll goodness? Check out my Perfect Cinnamon Rolls, Pumpkin Cinnamon Rolls, and others here.

HOMEMADE CINNAMON ROLLS WITH MAPLE CREAM CHEESE FROSTING

Let’s dive into the ingredients that make these cinnamon rolls extra special. The dough starts with creamy whole milk and rich salted butter, mixed with just the right amount of sugar, salt, and instant yeast to create a soft, fluffy base. Eggs add extra tenderness, while plenty of all-purpose flour helps the dough rise to perfection.

The cinnamon filling is pure comfort with the softened butter blended with light brown sugar and fragrant cinnamon, creating that iconic swirl. And the star topping? The dreamy and creamy maple cream cheese frosting made from smooth cream cheese, butter, light brown sugar, vanilla, and real maple extract, whipped together with powdered sugar and milk for a silky, sweet finish. Together, these ingredients bake into warm, gooey rolls that’ll become your new favorite breakfast or anytime treat!

Find my expert tips on how to make these cinnamon rolls taste the best they can be below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Homemade Maple Cinnamon Rolls:

• Warm & Comforting: Freshly baked with soft, fluffy dough that melts in your mouth.
• Made From Scratch: Simple ingredients for a homemade treat that tastes better than store-bought.
• Sweet & Buttery Filling: A delicious cinnamon-sugar swirl that adds the perfect touch of sweetness.
• Decadent Maple Frosting: Creamy maple cream cheese frosting brings a unique twist to classic cinnamon rolls.
• Perfect For Any Occasion: Ideal for holiday mornings, brunches, parties, or simply indulging your sweet tooth.

Ingredients

Cinnamon Rolls

• 2 cups whole milk (2% also works)
• 1/2 cup salted butter
• 1/2 cup granulated sugar
• 1 teaspoon salt
• ¾ Tablespoon instant yeast
• 2 large eggs, beaten
• 6 cups all-purpose flour

Cinnamon Filling

• 1/2 cup salted butter, softened
• 1 cup packed light brown sugar
• 1 Tablespoon ground cinnamon

Maple Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup salted butter, softened
• 2 Tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon high quality maple extract
• 3 cups powdered sugar
• milk, as needed

Instructions

For The Cinnamon Rolls

Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point. Small bubbles will appear around the edges of the pan and milk will be steaming.)

Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Allow to cool down until warm. (105 degrees F.) *If the mixture is too hot it will kill the yeast.

Add the yeast and eggs and mix until combined. Gradually add in the flour. Mix until the dough comes away from the sides of the bowl. The dough should be soft but slightly sticky. Knead for 5 minutes. Transfer dough to a large, greased bowl. Cover and let rise until doubled in size.

Punch down dough and then place on a floured surface. Roll out into an 18×12-inch rectangle.

For The Cinnamon Filling

Spread the softened butter evenly over the rectangle. Stir together brown sugar and cinnamon. Sprinkle evenly over the butter.

Starting with the longer side of the dough, roll up tightly into a log then pinch at the seam. Cut into 12 equal portions.

Line a large baking sheet with parchment paper. Place rolls onto the lined baking sheet. (3 across, 4 down) Cover with a kitchen towel and allow the rolls to rise until doubled in size.

Preheat the oven to 350° F. while the rolls are rising.

Once risen, bake rolls for 20 to 22 minutes or until golden on top. Carefully remove from the oven. Allow rolls to cool down for at least 30 minutes before frosting.

For The Maple Cream Cheese Frosting

Add all frosting ingredients to a large bowl or stand mixer. Beat with an electric hand mixer or paddle attachment in a stand mixer. Mix until smooth and combined. Frost rolls. Serve and enjoy!

Servings

Yields: 12 large cinnamon rolls.

Storage and Reheating

Store leftover Maple Cinnamon Rolls in an airtight container in the fridge for up to 5 days. It’s important to store these in the fridge because of the cream cheese in the frosting. The baked rolls can also be frozen for up to 3 months, sealed tightly in a freezer-safe bag. Thaw in the refrigerator overnight before reheating. To reheat, microwave individual rolls for 15 to 20 seconds.

Holly’s Tips for the Best Homemade Maple Cream Cheese Cinnamon Rolls:

• Warm The Milk, Don’t Boil: Scald the milk until small bubbles appear, then let it cool to around 105°F before adding yeast. Too-hot milk can kill the yeast, preventing your rolls from rising properly.
• Dough Guidance: When adding the flour, aim for a soft, slightly sticky dough. Knead for 5 minutes to develop structure, but avoid over-kneading, which can make these rolls dense.
• Even Cinnamon Filling: Spread the butter evenly and sprinkle the brown sugar-cinnamon mixture consistently across the dough. This ensures each bite has a perfect swirl of cinnamon-sugar goodness.
• Roll Tightly: Roll the dough starting with the longer side and pinch the seam well. This keeps the rolls together while rising and baking.
• Double Rise For Fluffiness: Allow the rolls to rise once in the bowl and a second time after cutting. This double-rise method creates soft, fluffy, bakery-style cinnamon rolls.
• Cool Before Frosting: Let the cinnamon rolls cool at least 30 minutes before adding the maple cream cheese frosting to prevent it from melting and sliding off.
• Maple Flavor Boost: Use high-quality maple extract in the frosting for a rich, authentic maple flavor that perfectly complements the cinnamon-sugar filling. Maple is also in season during the fall, which is what makes this recipe come to life, and makes it the perfect fall treat!

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Perfect Cinnamon Rolls are soft, gooey, and melt-in-your-mouth delicious.

Looking for a fall-inspired treat? These Pumpkin Cinnamon Rolls bring cozy autumn flavors to the breakfast table.

In the mood for something more bite-sized? Cinnamon Roll Donut Bites are soft, fluffy, and coated in cinnamon-sugar.

Want an easy copycat recipe? You’ll love my Copycat Cinnabon Cinnamon Rolls, perfect for a weekend brunch indulgence.

Feeding a large crowd? My Cinnamon Roll Cake is a moist, buttery cinnamon dessert cake with a luscious vanilla glaze drizzled over the top, perfect for holiday parties.

Have you made this Maple Cinnamon Rolls recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CinnamonRolls #MapleCreamCheeseFrosting #LifeInTheLofthouse

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Homemade Cinnamon Rolls with Maple Cream Cheese Frosting

These soft and fluffy homemade cinnamon rolls are packed with warm cinnamon spice and finished with a rich maple cream cheese frosting!

Prep Time 2 hours hours

Cook Time 22 minutes minutes

Servings 12 large cinnamon rolls

Ingredients

Cinnamon Rolls

• 2 cups whole milk (2% milk also works)
• ½ cup salted butter
• ½ cup granulated sugar
• 1 teaspoon salt
• ¾ Tablespoon instant yeast
• 2 large eggs beaten
• 6 cups all-purpose flour

Cinnamon Filling

• ½ cup salted butter softened
• 1 cup packed light brown sugar
• 1 Tablespoon ground cinnamon

Maple Cream Cheese Frosting

• 8 ounces cream cheese softened
• ½ cup salted butter softened
• 2 Tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon high-quality maple extract
• 3 cups powdered sugar
• milk as needed

Instructions

Cinnamon Rolls

• Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point. Small bubbles will appear around the edges of the pan and milk will be steaming.)
• Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Allow to cool down until warm. (105 degrees F.) *If the mixture is too hot it will kill the yeast.
• Add the yeast and eggs and mix until combined. Gradually add in the flour. Mix until the dough comes away from the sides of the bowl. The dough should be soft but slightly sticky. Knead for 5 minutes. Transfer dough to a large, greased bowl. Cover and let rise until doubled in size.
• Punch down dough and then place on a floured surface. Roll out into an 18×12-inch rectangle.

Cinnamon Roll Filling

• Spread the softened butter evenly over the rectangle. Stir together brown sugar and cinnamon. Sprinkle evenly over the butter.
• Starting with the longer side of the dough, roll up tightly into a log then pinch at the seam. Cut into 12 equal portions.
• Line a large baking sheet with parchment paper. Place rolls onto the lined baking sheet. (3 across, 4 down) Cover with a kitchen towel and allow the rolls to rise until doubled in size.
• Preheat the oven to 350° F. while the rolls are rising.
• Once risen, bake rolls for 20 to 22 minutes or until golden on top. Carefully remove from the oven. Allow rolls to cool down for at least 30 minutes before frosting.

Maple Cream Cheese Frosting

• Add all frosting ingredients to a large bowl or stand mixer. Beat with an electric hand mixer or paddle attachment in a stand mixer. Mix until smooth and combined. Frost rolls. Serve and enjoy!

The post Homemade Cinnamon Rolls with Maple Cream Cheese Frosting appeared first on Life In The Lofthouse.

Today I’m sharing a recipe that is a game-changer: Chicken Enchilada Soup. This soup is creamy, cheesy, packed with bold flavors, and incredibly comforting. It’s inspired by the popular Chili’s version we love, but in my opinion, this one is much better. I have made this for my family for several years and they still can’t get enough. It is so delicious that my kids go back for seconds. They love to add extra cheese and tortilla strips. And one of the best parts? This recipe makes a large batch, so we have leftovers the next day, and honestly, it tastes even better!

CHICKEN ENCHILADA SOUP

This soup is like an enchilada in a bowl. Imagine the flavors of warm corn masa, savory spices, tender chicken, and creamy cheese all coming together in a single bite. The Masa Harina (yellow corn flour) is the secret ingredient here, giving the soup its unique texture and flavor reminiscent of a classic enchilada. It’s hearty, satisfying, and perfect for the cooler months when comfort food is calling.

The recipe also uses Velveeta cheese, which melts beautifully into the soup, adding an irresistibly creamy texture. If you’re not a fan, then use freshly grated cheese to replace it.

This is a quick and easy recipe that can be thrown together in about an hour, making it a great choice for busy weekends or weeknights.

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese cubed OR 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken, cubed or shredded

Soup Toppings

• Shredded cheddar cheese
• Sour cream
• Tortilla strips 
• Salsa

Instructions

Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion for 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until the onion is soft and translucent.

In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. 

Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil. Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer for 10 to 15 minutes.

Serve in individual bowls, with shredded cheese, sour cream and tortilla strips.

Servings

This recipe serves around 8. Each serving is hearty, especially when paired with the delicious toppings. Serve it up and let everyone add their own toppings for a truly fun meal experience.

Storage and Reheating

Once the soup has cooled down, transfer it to an airtight container. It will stay good in the fridge for up to 3 days, maintaining its rich, cheesy flavor and hearty texture. If the soup thickens in the fridge, simply add a splash of chicken broth or water when reheating to reach your desired consistency. When ready to enjoy, reheat in a pot over medium heat or in the microwave, stirring occasionally to ensure even warmth. Add fresh toppings to bring back the just-made feel!

30 Minute Prep

One of the best things about this recipe is how quickly it comes together – you can have it prepped in just 30 minutes! With just a bit of chopping and a few quick stir-ins, you’ll have all the components simmering in the pot in no time.

Using pre-cooked or rotisserie chicken cuts down on cooking time, and ingredients like Masa Harina and Velveeta melt in seamlessly, thickening and flavoring the soup as it cooks. In just half an hour, you’ll have a pot of warm, hearty soup ready to go, perfect for busy weeknights or effortless weekend dinners.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but it also pairs wonderfully with some sides:

– Cornbread or Tortilla Chips: Both add a nice crunch and are perfect for dipping.

– Fresh Salad: A light green salad with a tangy vinaigrette helps balance out the richness of the soup.

– Avocado Slices: Creamy avocado adds another layer of texture and flavor.

– Corn or Flour Tortillas: This is a great recipe to warm up your favorite tortilla and use it to dip into the soup. I love to serve them warm with butter.

Meal Prep and Family Gatherings

This recipe makes so much to enjoy that it’s perfect if you’re feeding a crowd or looking to meal prep for the week. It’s a great dish for family gatherings, especially if everyone enjoys topping their own bowls. Plus, this soup freezes well. Allow it to cool completely, portion into airtight containers, and store in the freezer. To reheat, let it thaw overnight in the refrigerator and then warm it up on the stovetop.

Similar Recipes

Creamy Sausage and Tortellini Soup – Loaded with cheese filled tortellini and sausage in a creamy tomato broth. This wonderful soup is packed with flavor!

Crock Pot Chicken Corn Chowder – Tender chicken, potatoes, corn and more are all inside this delicious chowder. It makes for one comforting meal!

Slow Cooker Salsa Verde Chicken Soup – Simple, delicious and comforting. You can throw this soup together in no time and let your slow cooker do the cooking!

Slow Cooker Chicken Taco Soup – A delicious and hearty soup that is great for any season of the year. This is easy to make and will feed an army!

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Chicken Enchilada Soup

Chicken Enchilada Soup is infused with all the flavors of enchiladas. It’s creamy, cheesy, packed with chicken, and incredibly comforting.

Prep Time 30 minutes minutes

Servings 8

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese, cubed OR use 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken cubed or shredded

Toppings

• shredded cheddar cheese
• sour cream
• tortilla strips
• salsa

Instructions

• Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until onion is soft and translucent.
• In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil.
• Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer 10 to 15 minutes.
• Serve warm soup in individual bowls. Top with favorite toppings. Enjoy!

The post Chicken Enchilada Soup appeared first on Life In The Lofthouse.

This Harvest Cobb Salad is the perfect fall salad to showcase all the best flavors of autumn while offering a nutritious and delicious meal. Filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey (or chicken), this salad delivers a satisfying crunch with a touch of sweetness, topped off with a rich maple vinaigrette. If you’re in search of a salad that’s satisfying and full of flavor, this Harvest Cobb Salad is the answer. With its combination of roasted vegetables, fresh greens, savory bacon, and sweet, crunchy toppings, it’s sure to become a go-to recipe this fall season.

HARVEST COBB SALAD

This amazing salad checks all the boxes. It’s easy to make, packed with seasonal ingredients, and combines a delightful mix of textures and flavors. The addition of the homemade maple vinaigrette elevates the salad, bringing it all together in a harmonious blend of savory and sweet. This is not only a celebration of fall flavors but also a versatile dish that can be enjoyed in a variety of settings. Serve it as a light lunch, a hearty dinner, or as part of a festive fall spread. It’s perfect for entertaining, as it can be prepared ahead of time and dressed right before serving, making it convenient for gatherings or busy weeknights. This also makes it the perfect salad to serve on Thanksgiving day or for any special occasion in the fall.

Find all my expert tips on how to make harvest cobb salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Harvest Cobb Salad Recipe:

• Delicious Seasonal Flavors: From the honeycrisp apples to the cranberries and sweet potatoes, this salad screams fall on a plate.
• Savory & Hearty Proteins: Shredded turkey and smoky bacon provide satisfying flavor and protein-packed bites.
• Crunchy Nuts & Tart Cranberries: Pecans bring crunch while dried cranberries add a pop of tart sweetness.
• Maple Vinaigrette: A slightly sweet, tangy dressing ties all the flavors together perfectly.
• Make-Ahead Friendly: This dish can be made ahead for any holiday or party, saving you time and stress.
• Perfect for Any Occasion: Beautiful, flavorful, and filling. This harvest salad is ideal for family dinners, Thanksgiving spread, and festive gatherings.

Ingredients

Salad Base

• 4 cups sweet potatoes, cut into 1-inch cubes
• 1 Tablespoon olive oil
• Kosher salt and black pepper
• ½ cup chopped cooked bacon
• 8 cups mixed spring greens
• 2 cups chopped romaine lettuce
• ½ to 1 pound cooked shredded turkey or chicken
• 1 Honeycrisp apple, cored and diced
• ⅔ cup chopped pecans
• ⅓ cup dried cranberries
• ½ cup freshly grated Parmesan cheese

Maple Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard

Instructions

For The Salad Base

Preheat the oven to 400 degrees F.

Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.

Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss. 

Place the roasted sweet potatoes, chopped bacon, turkey or chicken, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad. 

For The Maple Vinaigrette

In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!

Servings

This salad serves approximately 4 people, making it the perfect dish for a small family meal or a cozy lunch with friends. However, it’s incredibly easy to double or even triple for larger gatherings or special events. The ingredients scale up effortlessly. Simply roast more sweet potatoes, add extra greens, and increase the toppings accordingly. The same goes for the maple vinaigrette; just mix up a larger batch to ensure every bite is drizzled with that delicious dressing.

Storage

If you’re making this salad ahead of time, keep the ingredients separate and store them in airtight containers in the refrigerator. Assemble the salad and add the vinaigrette just before serving to keep the greens crisp and fresh. The dressing can be made up to a week in advance and stored in a jar in the fridge. Just give it a good shake before drizzling it over the salad. This is a great meal to make for a lighter lunch before a rich dinner with the family. You can also make this and serve as a side dish for that lavish dinner if you so desire.

Holly’s Tips for The Best Harvest Cobb Salad:

• Even Roasting: Cut sweet potatoes into uniform 1-inch cubes so they roast evenly and caramelize beautifully.
• Toss Greens Gently: Mix the spring greens and romaine lightly to avoid bruising and maintain crispness.
• Slice Apples Just Before Serving: To keep the apples fresh and prevent browning, slice them right before adding them to the salad. You can also toss them lightly in lemon juice to keep them fresh!
• Add Crunchy Ingredients Last: Toss in pecans and cranberries just before serving to maintain their crunch and chewiness.
• Chill Before Serving: Keep all ingredients fresh until serving. This enhances the crispness and flavor of every bite.
• Add Extra Crunch: If you’re looking for even more crunch, add croutons or roasted pumpkin seeds to balance out the sweetness of the honeycrisp apples and cranberries.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Autumn Chopped Salad is another popular fall-favorite.

Wanting something sweeter? My Strawberry Chicken Salad and Ambrosia Salad are great places to start.

In the mood for something more tangy? My BBQ Chicken Salad is packed full of different flavors: tender barbecue chicken, black beans, corn, and more.

Looking for something different? My Asian Chicken Salad was inspired by fresh Asian cuisine, made with pineapple, mandarin oranges, sliced apples, marinated chicken, and sliced almonds.

Have you made this Autumn Chopped Salad recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HarvestCobbSalad #FallSaladRecipes #LifeInTheLofthouse

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Harvest Cobb Salad

Harvest Cobb Salad is filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey. It delivers a satisfying crunch with a touch of sweetness, all balanced by a rich maple vinaigrette.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

Salad Base

• 4 cups sweet potatoes cut into 1-inch cubes
• 1 Tablespoon olive oil
• Kosher salt and black pepper
• ½ cup chopped cooked bacon
• 8 cups mixed spring greens
• 2 cups chopped romaine lettuce
• 1/2 to 1 pound cooked shredded turkey or chicken
• 1 Honeycrisp apple cored and diced
• ⅔ cup chopped pecans
• ⅓ cup dried cranberries
• ½ cup freshly grated Parmesan cheese

Maple Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard

Instructions

For The Salad Base

• Preheat the oven to 400 degrees F.
• Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.
• Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss. 
• Place the roasted sweet potatoes, chopped bacon, shredded turkey, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad. 

For The Maple Vinaigrette

• In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!

The post Harvest Cobb Salad appeared first on Life In The Lofthouse.

Fall is here, and that means it’s time for pumpkin everything! These homemade Baked Pumpkin Fritter Bites are great with a morning cup of joe, or for dessert at the end of the day. These tiny treats will satisfy your sweet tooth craving and will put a giant smile on anyone’s face. You’ll want a few of these because they’re so good. If you love pumpkin donuts, this recipe is for you!

There isn’t a day of the week that these won’t hit the spot. Since pumpkin is the flavor of fall, I’d say anytime between September to December would be the time to make these. Make them for a family party or share with your neighbors! Also, as mentioned before, these are amazing with a morning cup of coffee. If you don’t drink coffee, have a little late-night treat with a couple of these and a cup of Hot Chocolate.

BAKED PUMPKIN FRITTER BITES

When the air is crisp outside, I am naturally attracted to comforting things: sweaters, beverages, food, and especially baked goods. My oven is constantly on during the fall, and it’s usually with something pumpkin-flavored. This year, I am so excited to introduce this Baked Pumpkin Fritter Bites recipe. These baked treats are bite-sized, satisfying, and will bring a smile to any Jack-O-Lantern’s face. The homemade pumpkin batter fritter is a simple mixture of traditional ingredients, including pure pumpkin. The batter is scooped with a Tablespoon and baked until perfectly fluffy and delicious. Once they are cooled, a simple glaze is drizzled over the top of each one, making them simply irresistible! Serve these pumpkin fritter donuts for breakfast, brunch, or anytime you need to satisfy that sweet tooth.

Find my expert tips on how to make baked pumpkin fritter bites from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Quick & Easy Baked Pumpkin Fritter Bites:

• Quick & Easy-To-Make Donuts: No frying required for this homemade fritter recipe. Just mix, bake, and glaze!
• The Best Fall Dessert & Snack: Full of cozy pumpkin spice flavor that tastes like autumn in every bite.
• Perfect For Any Occasion: Serve them at fall parties, potlucks, and family gatherings.
• Portable & Bite-Sized: Easy to grab-and-go for a sweet pumpkin treat anytime.
• Simple Ingredients: Uses everyday staples like pumpkin puree, flour, sugar, and butter.

Ingredients

Pumpkin Fritter Bites

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 2 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 6 Tablespoons salted butter, melted & slightly cooled
• 2 teaspoons vanilla
• 1 large egg
• 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)

Glaze

• 2 cups powdered sugar
• 2+ Tablespoons milk 

Instructions

For The Pumpkin Fritter Bites

Preheat the oven to 350°F. Grease two 24-cup mini muffin pans with non-stick cooking spray and set aside. 

In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt. In a separate bowl, whisk together the melted butter, vanilla, and egg. Stir in the pumpkin until combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix. 

Scoop a heaping tablespoon of batter into each greased muffin cup. Bake for about 12 to 14 minutes or until set. Remove from the oven and allow to cool before transferring fritters to a large cookie rack with a sheet pan underneath it.  

For The Glaze

In a medium bowl, whisk together the powdered sugar and enough milk to create a pourable, smooth glaze. Drizzle the glaze over the tops of the fritters. Allow the glaze to set before serving. Enjoy!

Servings

This recipe is practically magic. It makes 48 fritter bites! You will have so many little treats that you’ll have no other option but to share them. I would say that 3 fritters equal a serving, but make sure to forgive yourself if you have more than that. They are so good! My kids, and husband Kale, practically couldn’t wait until they were cooled when I made them for the first time. It’s a good thing this recipe makes so many so that there were plenty to go around.

Storage and Reheating

Since this recipe makes a ton of fritters, you may have a few leftovers. I highly recommend storing these in a sealed container and placing them in the refrigerator for up to 3 days. Try not to stack them one on top of another. Place them in the container in one layer. This way, the glaze won’t get too messy when you go back to grab a few more. When ready to eat, pop them in the microwave for 5 to 10 seconds until warm!

Holly’s Tips for The Best Pumpkin Fritter Bites:

• Use Pure Pumpkin, Not Pie Filling: Make sure to use 100% pure pumpkin puree for the best texture and authentic pumpkin flavor. Pumpkin pie filling has added sugar and spices that can alter the recipe.
• Don’t Overmix: Stir just until the ingredients are combined. Overmixing the batter can make your pumpkin fritters dense instead of soft and fluffy.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the fritters dry.
• Check For Doneness: Bake until the tops spring back when lightly touched or a toothpick comes out clean, usually around 12–14 minutes.
• Cool Before Glazing: Let the fritters cool completely before adding the glaze so it sets beautifully without melting off.
• Customizable Glaze: Add a dash of pumpkin pie spice, vanilla extract, or even maple syrup to the glaze for an extra flavor boost.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my White Chocolate Pumpkin Truffles next.

Searching for Thanksgiving dessert recipes? Serve my Pumpkin Whoopie Pies and Slow Cooker Pumpkin Pie Pudding.

Looking for another fall breakfast? My Pumpkin Cinnamon Rolls are delicious pumpkin-infused cinnamon rolls with homemade cream cheese frosting.

Wanting something just as bite-sized? My White Chocolate Chip Pumpkin Muffins feature warm pumpkin spice muffins filled with sweet white chocolate chips.

Have you made these Baked Pumpkin Fritter Bites? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinFritterBites #FallBreakfast #LifeInTheLofthouse

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Baked Pumpkin Fritter Bites

Fluffy bite size fritters packed with pumpkin flavor and topped with sweet glaze. These are the perfect fall treats!

Prep Time 25 minutes minutes

Cook Time 14 minutes minutes

Servings 48

Ingredients

Baked Pumpkin Fritter Bites

• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 2 ½ teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 6 Tablespoons salted butter melted and cooled
• 2 teaspoons vanilla
• 1 large egg
• 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)

Glaze

• 2 cups powdered sugar
• 2+ Tablespoons milk 

Instructions

Baked Pumpkin Fritter Bites

• Preheat the oven to 350°F. Grease two 24-cup mini muffin pans with non-stick cooking spray and set aside. 
• In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt. Set aside.
• In a separate bowl, whisk together the melted butter, vanilla, and egg. Stir in the pumpkin until combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix.
• Scoop a heaping tablespoon of batter into each greased muffin cup. Bake for about 12 to 14 minutes or until set. Remove from the oven and allow to cool before transferring fritters to a large cookie rack with a sheet pan underneath it.

Glaze

• In a medium bowl, whisk together the powdered sugar and enough milk to create a pourable, smooth glaze. Drizzle the glaze over the tops of the fritters. Allow the glaze to set before serving. Enjoy!

The post Baked Pumpkin Fritter Bites appeared first on Life In The Lofthouse.

Pumpkin Cornbread is a delightful twist on a classic comfort food, merging the warm, spiced flavors of fall with the familiar taste of cornbread. The addition of pumpkin puree and spices such as cinnamon and pumpkin pie spice transforms traditional cornbread into something special. What sets this recipe apart is the harmonious blend of sweet and savory flavors. The earthy sweetness of pumpkin puree complements the rich, slightly nutty flavor of cornmeal, while the pumpkin and cinnamon add a subtle warmth that’s perfect for cooler weather. This cornbread is moist and tender, with just the right amount of sweetness!

PUMPKIN CORNBREAD

The ingredients in this fall homemade bread recipe are simple, yet they come together to create a cornbread that’s anything but ordinary. The combination of all-purpose flour and yellow cornmeal forms the base of the cornbread, giving it a sturdy yet tender texture. Baking powder and baking soda ensure that the cornbread rises perfectly, while salt enhances all the flavors. The pumpkin pie spice and cinnamon are the stars of the show, infusing the cornbread with a cozy, autumnal flavor.

One of the best things about Pumpkin Cornbread is how easy it is to make. With just a few simple steps, you can have a warm, fragrant batch of cornbread ready to serve in less than an hour. The process is straightforward: mix the dry ingredients in one bowl, the wet ingredients in another, combine them, and pour the batter into a greased baking pan. Bake until golden brown and a toothpick inserted into the center comes out clean, and you’re done! If you’re looking for an easy holiday side dish, or a top quality cornbread recipe, you’ll want to save this for one for later.

Find my expert tips on how to make pumpkin cornbread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Pumpkin Cornbread:

• Quick & Easy: Made in just one pan, this cornbread is simple, comforting, and crowd-pleasing.
• Cozy Fall Flavors: This cornbread is packed with warm spices like cinnamon and pumpkin pie spice that make every bite feel like autumn.
• Moist & Tender: Pumpkin puree and a touch of honey keep the bread soft, fluffy, and perfectly moist.
• Perfect Texture: The combination of cornmeal and flour creates a slightly crumbly exterior with a soft, tender interior.
• Versatile Fall Side Dish: Enjoy it alongside soups, chilis, roasted veggies, or serve it warm with butter and honey.

Ingredients

• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup milk (I use 2%)
• ½ cup granulated sugar
• 2 Tablespoons honey
• 2 large eggs

Instructions

Preheat the oven to 350°F. Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray. Set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.

In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.

Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.

Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!

Servings

This recipe makes 9 servings, each one packed with the warm, comforting flavors of fall.

Storage and Reheating

The final product can be stored at room temperature for up to two days. If you want to keep it longer, store it in the refrigerator for up to 4 days. Keep in mind that it will lose its moisture the longer it is stored. This cornbread also freezes well, so you can make a batch ahead of time and save it for later. To freeze, allow the cornbread to cool completely, then wrap it tightly in freezer-safe bags. It will keep in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it at room temperature and reheat it in the oven or microwave.

Holly’s Tips for The Best Pumpkin Cornbread:

While this is an easy-to-make pumpkin cornbread recipe, there are a few tips that can help ensure it turns out perfectly every time:

• Use Pumpkin Puree ONLY: Be sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which can throw off the balance of flavors in the cornbread.
• Don’t Overmix: When mixing the batter, be careful not to over mix. Over-mixing can lead to tough, dense cornbread. Instead, stir the wet and dry ingredients together just until combined – it’s okay if there are a few lumps in the batter.
• Get Creative: If you want to add a little extra flair, consider stirring in some additional ingredients before baking. Chocolate chips, chopped nuts, or dried cranberries can all add interesting flavors and textures. Just be sure not to add too much – about 1/2 cup of add-ins should be plenty.
• Let It Cool Completely: Finally, don’t skip the cooling step. Allowing the cornbread to cool for at least 30 minutes before cutting ensures that it will hold its shape and makes it easier to slice.

Frequently Asked Questions:

Similar Recipes

Craving classic cornbread? Try my Sweet Cornbread recipe next!

Craving something sweeter? My Pumpkin Cobbler features a fluffy pumpkin cake on top and warm caramel sauce on the bottom.

Looking for something different? My Slow Cooker Pumpkin Pie Pudding is delicious, fast, and easy to make. Top it with either whipped cream or ice cream, and it will be love at first bite!

Craving more homemade pumpkin-infused treats? My White Chocolate Chip Pumpkin Muffins are filled with pumpkin-spice flavor and white chocolate chips, perfect for breakfast or dessert.

Looking for more fall-inspired bread recipes? My Glazed Chocolate Chip Pumpkin Bread and White Chocolate Pumpkin Bread with Streusel Topping both contain the best flavors of fall in each slice.

Have you made this Pumpkin Cornbread recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCornbread #CornbreadRecipes #LifeInTheLofthouse

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Pumpkin Cornbread

Pumpkin Cornbread is a delicious fall twist on classic cornbread. Each piece is sweet and fluffy with a hint of pumpkin flavor!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 9

Ingredients

• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup milk (I use 2%)
• ½ cup granulated sugar
• 2 Tablespoons honey
• 2 large eggs

Instructions

• Preheat the oven to 350°F. Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray. Set aside.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.
• In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.
• Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!

The post Pumpkin Cornbread appeared first on Life In The Lofthouse.

There’s something so special about a homemade stew. It’s a meal that feels like a warm hug, bringing comfort with every bite. My Oven Baked Stew is no exception. This recipe has become a favorite in my household, and I’m confident it will be a favorite in yours as well. Filled with tender beef, hearty potatoes, sweet carrots, and onion seasoning, this stew is the ultimate comfort food. The long, slow bake ensures that everything comes out perfectly tender and flavorful, with no need for constant attention or stirring.

OVEN BAKED STEW

One of the standout features of this stew is its simplicity. Everything comes together in one pan, making it not only convenient but also a breeze to clean up. The ingredients are straightforward and easy to find, yet the flavors are rich and complex. The combination of beef stew meat, russet potatoes, and carrots creates a classic base, while the addition of a creamy, seasoned sauce elevates the dish to a whole new level.

While this stew is perfect for the cooler months, it’s so delicious you’ll find yourself wanting to make it year-round. Even if it’s warm outside, there’s something about the comforting aroma of a slow-cooked stew that feels just right. Give this recipe a try today and discover the joys of a homemade, oven-baked stew that’s as delicious as it is easy to make.

INGREDIENTS

• 2 pounds lean beef stew meat (should be cut up into bite size pieces)
• 2 packets (1 ounce, each) dry onion soup mix
• 1/2 teaspoon paprika
• 5 medium russet potatoes, peeled and diced into 1-inch pieces
• 6 medium carrots, peeled and diced
• 1 small yellow onion, chopped
• 2 cans (10.75 ounces, each) condensed cream of celery soup
• 1 cup ketchup (or tomato sauce)

COOKING INSTRUCTIONS

Preheat the oven to 325 degrees F. Spray a 9×13-inch baking dish or Dutch oven with nonstick spray. Spread beef stew meat out evenly in a single layer in a prepared dish. 

Sprinkle paprika and dry onion soup mixed evenly over meat. Top meat evenly with diced potatoes, carrots, and onion.

Whisk together the cream of celery soups and ketchup (or tomato sauce) in a medium bowl. Pour this mixture all over the meat and vegetables, spreading out evenly.

Cover the pan with a lid or tightly with foil. Bake for 2 ½ to 3 hours or until potatoes and carrots are tender. Carefully remove from the oven and then remove lid or foil. (*Be careful steam will be released when you uncover it!) 

Allow to stand for about 5 minutes with the lid off before serving. Enjoy!

LEFTOVERS AS GOOD AS THE DAY THEY WERE MADE

One of the best things about this recipe is how well it holds up as leftovers. If you find yourself with extra stew after dinner, consider it a win! The magic of this dish is that the flavors only get better with time. As the stew sits in the refrigerator, the rich, savory ingredients have more time to mingle, creating an even deeper, more complex flavor profile. The beef becomes incredibly tender, soaking up the essence of the spices and vegetables, while the potatoes and carrots retain their texture and sweetness. Reheating is a breeze, too.

You can easily warm up a portion in the microwave for a quick lunch or pop the whole dish back into the oven for a more traditional reheating. The stew doesn’t lose its hearty consistency or flavor during reheating, making it just as satisfying the next day—or even two days later. This makes it perfect for meal prepping, too. Cook it on the weekend, and enjoy effortless, homemade dinners throughout the week. Leftovers from this stew are a prime example of how some dishes truly improve with age, allowing you to savor every bite.

SERVINGS: FEEDING A CROWD

This recipe yields enough to serve at least 6 to 8 people, depending on portion sizes. Each serving is hearty and filling, packed with tender beef, potatoes, carrots, and a rich, flavorful sauce that satisfies even the biggest appetites. The stew’s ability to comfortably feed a large group makes it a go-to recipe for those occasions when you need something reliable, delicious, and easy to scale.

A simple salad and some crusty breads are all you need to complement the rich, savory flavors of the stew. In addition to its crowd-pleasing qualities, the stew’s simplicity means you can spend more time with your guests and less time in the kitchen. Just pop it in the oven, let it bake, and enjoy the warm, comforting aroma that fills your home as you prepare for a meal that’s sure to be a hit with everyone at the table.

CUSTOMIZE TO MEET YOUR NEEDS

One of the great things about this recipe is its versatility. While the classic combination of beef, potatoes, and carrots is hard to beat, you can easily customize the stew to suit your tastes. Here are a few ideas to get you started:

Vegetable Additions: Feel free to add other vegetables to the mix, such as mushrooms, green beans, or peas. Just make sure they’re cut into bite-sized pieces, so they cook evenly with the rest of the stew.

Spice It Up: If you like a little heat, try adding a pinch of cayenne pepper or a few dashes of hot sauce to the sauce mixture. It will give the stew a subtle kick that’s sure to please spice lovers.

Different Cuts of Meat: While stew meat is the most common choice for this dish, you can also use other cuts of beef, such as chuck roast or short ribs. Just make sure the meat is cut into bite-sized pieces and allow for a longer cooking time if needed.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OVEN BAKED RECIPES!

Baked Soft Tacos – A dinner everyone will ask for! Seasoned ground beef loaded up in soft taco shells, then warmed all together in the oven to perfection.

Chili Cheese Dogs – Hot dogs loaded with chili, cheese, and onion, then baked to perfection! They are so delicious and perfect for game day!

Chicken Fajitas – Bring this sizzling sensation off the platter and right from your kitchen! Tender chicken, veggies, served warm with tortillas.

Honey Lime Chicken Tacos – Simple and delicious! The honey and lime flavors pair perfectly with the seasoned chicken and pepper-jack cheese!

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Oven Baked Stew

Oven Baked Stew is a hearty meal filled with carrots, potatoes and tender beef stew meat. This dinner will win hearts all around the table!

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 8

Ingredients

• 2 pounds lean beef stew meat (should be cut up into bite size pieces)
• 2 packets (1 ounce, each) dry onion soup mix
• 1/2 teaspoon paprika
• 5 medium russet potatoes peeled and diced into 1-inch pieces
• 6 medium carrots peeled and diced
• 1 small yellow onion chopped
• 2 cans (10.75 ounces, each) condensed cream of celery soup
• 1 cup ketchup (or tomato sauce)

Instructions

• Preheat oven to 325 degrees F. Spray a 9×13-inch baking dish or Dutch oven with nonstick spray. Spread beef stew meat out evenly in a single layer in prepared dish. Sprinkle paprika and dry onion soup mixes evenly over meat. Top meat evenly with diced potatoes, carrots and onion.
• Whisk together the cream of celery soups and ketchup in a medium bowl. Pour this mixture all over the meat and vegetables, spreading out evenly.
• Cover pan with lid or tightly with foil. Bake in preheated oven for 2 ½ to 3 hours or until potatoes and carrots are tender. Carefully remove dish from oven and then remove lid or foil. (*Be careful, steam will be released when you uncover it!) Let stand about 5 minutes before serving. Enjoy!

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As the air turns crisp and the leaves begin to change, there’s nothing quite like the comforting flavors of pumpkin spice. It always brings a sense of warmth and coziness to your kitchen. This Pumpkin Spice Crumb Cake is the perfect recipe to celebrate the arrival of fall, combining the rich flavors of pumpkin with the warmth of cinnamon, ginger, nutmeg, and cloves.

The combination of soft, spice cake and crunchy crumb topping is simply irresistible, making this cake a hit with everyone who tries it. So, as the weather starts to cool and the leaves begin to fall, take some time to bake this practically perfect cake. It’s the best way to celebrate the flavors of the season and create warm, lasting memories with family and friends. Happy baking!

PUMPKIN SPICE CRUMB CAKE

In this crumb cake, the pumpkin spice blend not only flavors the cake itself but also adds depth to the crumb topping, making every bite a deliciously spiced experience. This cake is made with simple ingredients that come together to create something truly special. The cake batter starts with a blend of all-purpose flour, baking powder, and salt, which provide the structure and lift needed for a fluffy cake. The star of the show is, of course, the pumpkin puree, which adds moisture and a subtle sweetness to the cake. Combined with softened butter, sugar, eggs, and vanilla, the batter becomes rich and smooth.

INGREDIENTS

Cake

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups pumpkin puree
• ½ cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Crumbs

• 1/2 cup cold butter, cubed
• 1 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Glaze

• ½ cup powdered sugar
• 1 Tablespoon milk
• ½ teaspoon vanilla extract

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.

For Cake

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

In the bowl of an electric mixer, beat together the butter and pumpkin puree until combined. Add the sugar and beat until well combined. Beat in the eggs and vanilla.

Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Continue to mix on low speed until just combined.

For Crumbs

Combine all ingredients in a medium bowl. Using a fork or pastry cutter, cut in the butter until it forms small crumbs.

Back to Cake

Pour half of the pumpkin cake batter evenly into the prepared baking dish. Layer with half the crumbs and then the remainder of the batter. Top evenly with the remaining crumbs.

Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for at least 30 minutes before glazing.

Glaze

Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle all over the warm cake. Cut into slices and serve!

SERVINGS

This cake can be cut into 12 even pieces, ensuring that everyone gets a taste of its soft, spiced layers and sweet, crunchy crumb topping.

SERVING SUGGESTIONS

This cake is incredibly versatile and can be served in a variety of ways. It’s perfect as a breakfast treat alongside a cup of coffee or tea, but it also makes a wonderful dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream. The cake’s warm, spiced flavors are particularly delightful during the fall and winter months, making it a great addition to holiday gatherings or cozy family dinners.

STORING

If you’re not planning to eat the entire cake in one sitting (though it might be hard to resist!), you can store any leftovers in an airtight container at room temperature for up to three days. The cake will remain moist and flavorful, with the crumb topping staying slightly crunchy. This cake is also freezer-friendly, making it a great option for meal prepping or saving for later. To freeze, simply wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and place it in the freezer. When you’re ready to enjoy the cake, allow it to thaw at room temperature for a few hours or overnight in the refrigerator. It can be warmed in the microwave or oven before serving, if desired.

CREATIVE ALTERNATIVES

One of the best things about this recipe is its versatility—you can easily have fun with different additions to make it your own. For a touch of indulgence, try folding in a handful of chocolate chips into the batter for a rich, melty surprise in every bite. If you’re a fan of nuts, chopped pecans or walnuts can add a delightful crunch and complement the warm spices in the cake. You can even sprinkle some nuts over the crumb topping for an extra layer of texture and flavor. These simple additions can elevate the cake and make it even more special, perfect for tailoring to your personal taste or creating a unique twist on a classic favorite.

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECT PUMPKIN RECIPES!

Pumpkin Cobbler – The ultimate fall dessert with a fluffy pumpkin cake on top and warm caramel sauce on the bottom! Perfect for those fall family gatherings.

Pumpkin Chocolate Chip Cookies – The best fall treat! Skip the grocery store line and try this recipe for amazing pumpkin cookies that your family will love.

White Chocolate Pumpkin Snickerdoodles – Delicious and perfect for the fall season. Soft cookies, loaded with white chocolate chips and pumpkin flavor.

Pumpkin Cinnamon Rolls – Soft, delicious and full of pumpkin flavor. This is my favorite recipe to make during the fall and winter months. The best fall breakfast!

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Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake features a moist pumpkin spice cake with a cinnamon and brown sugar crumb topping and vanilla glaze. This cake is the perfect fall dessert! topped with a maple glaze.

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Ingredients

Cake

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• ½ cup butter softened
• 1 ¼ cups pumpkin puree (not pumpkin pie filling)
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup milk

Crumbs

• 1/2 cup cold butter cubed
• 1 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Glaze

• 1/2 cup powdered sugar
• 1 Tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

Cake

• Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.
• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
• In the bowl of an electric mixer, beat together the butter and pumpkin puree until combined. Add the sugar and beat until well combined. Beat in the eggs and vanilla.
• Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Continue to mix on low speed until just combined.

Crumbs

• Combine all crumb ingredients in a medium bowl. Using a fork or pastry cutter, cut in the butter until it forms small crumbs.

Back to Cake

• Pour half of the pumpkin cake batter evenly into the prepared baking dish. Layer with half the crumbs and then the remainder of the batter. Top evenly with the remaining crumbs.
• Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for at least 30 minutes before glazing.

Glaze

• Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle all over the warm cake. Cut into slices and serve. Enjoy!

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When it really comes down to it I am a meat and potatoes kind of gal. There is nothing quite like a meal when the menu is centered around these two ingredients. These two components always add a special layer of comfort when shared over the dinner table. My Shepherd’s Pie Baked Potatoes are meat, potatoes, and more! And they may just become your family’s new favorite meal. No matter how you split your baked potato, the savory shepherd’s topping will definitely satisfy.

SHEPHERD’S PIE BAKED POTATOES

Are you looking for a dinner that tastes like it’s been tended to all day, but really has only been in the works for an hour? This is one of those recipes that is sure to impress, can be ready to enjoy in just over 60 minutes. While the spuds bake, the Shepherd’s sauce is created with lean ground beef that’s seasoned with garlic powder, onion flakes, chili powder, and tomato sauce. Then green beans and corn are added to bring it all together!

Once the potatoes are hot and tender, split them down the middle, and fill them to the brim with the Shepherd’s sauce. Usually a traditional Shepherd’s Pie is meat on the bottom with potatoes on top, but this recipe turns everything up on its head! But in a delicious way!

INGREDIENTS

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherd’s Sauce

• 1 pound lean ground beef or ground lamb. (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Wash potatoes with water. Dry with paper towels.

Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a couple holes in the potatoes with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.

When potatoes have about 15 minutes left to bake, start on the shepherd’s sauce. 

Shepherd’s Sauce

In a large skillet, brown ground beef over medium-high heat. Drain any grease. 

Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn.

Continue to stir and cook until mixture boils. Reduce heat to low and allow to simmer until potatoes are ready.

Once potatoes are finished baking, carefully remove from the oven. They will be very hot! Let potatoes rest so they can cool a bit. Cut a slit on top of each potato and then squeeze sides to open.

Top each potato with meat sauce. You can also top with shredded cheese, sour cream and chives. Enjoy!

SERVINGS

This recipe serves 6. You can easily double the recipe if needing to serve more.

STORING LEFTOVERS

If you have a couple of potatoes and some of the meat mixture left over, then not to worry! Store the potatoes wrapped in the fridge, and the Shepherd’s Sauce in a separate container stored in the fridge. I recommended warming the potato in the microwave for a minute or so and then warm the sauce separately.

MEAT OPTIONS

A traditional Shepherd’s Pie is served with lamb instead of beef. I have found that my kids are more likely to clean their plates and eat every bite if I use beef, so that is what is included here. If you prefer lamb and a traditional flavor combination, then go ahead and substitute here. You can also ground turkey or chicken if you’re looking for a leaner option, but still want all the flavor. Either way you are about to have one the tastiest baked potatoes of your life.

SIDE DISHES

This meal is great because it has a veggies, carbs, and protein built right into the recipe. The Lofthouse crew is a hungry bunch, so sometimes I like to serve these potatoes with a simple side green salad. You can also serve these with a roll or my Garlic Parmesan Knots to help clean your plate!

ENJOY THIS RECIPE? HERE ARE A FEW MORE MEAT AND POTATO MEALS!

Chicken Pot Pie Baked Potatoes – A savory chicken pot pie gets reinvented! This Sunday dinner classic ditches the crust for a warm baked potato.

Taco Potatoes – Instead of wrapping your favorite taco into a hard or soft shell, try this recipe with a warm baked potato with taco meat and all the toppings.

Shepherd’s Pie – This warm and cozy recipe consists of a savory ground beef base with vegetables topped and baked with mashed potatoes and cheese.

Loaded Chicken and Potato Casserole – A deep casserole dish is mixed with tender pieces of chicken, soft chunks of potato, and topped with melted cheese.

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Shepherd’s Pie Baked Potatoes

Shepherd’s Pie Potatoes are everything you love about classic shepherd’s pie but served over a warm baked potato!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

Potatoes

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherds Pie Sauce

• 1 pound lean ground beef or ground lamb (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn
• shredded cheddar cheese optional

Instructions

• Preheat oven to 400 degrees F. Wash potatoes with water. Dry with paper towels. Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a few holes in each potato with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.
• When potatoes have about 15 minutes left to bake, start on the shepherd's pie sauce.

Shepherd's Pie Sauce

• In a large skillet, brown ground beef over medium-high heat. Drain any grease. Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn. Continue to stir and cook until mixture boils. Reduce heat to low and let simmer until potatoes are ready.
• Once potatoes are finished baking, carefully remove from oven. They will be very hot! Let potatoes rest so they can cool a bit. Once able to handle, cut a slit on top of each potato and then squeeze sides to open. Top each potato with meat sauce. (You can also top with shredded cheese, sour cream and chives. Enjoy!

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Calling all caramel apple lovers, this fall treat is for you. This Caramel Apple Poke Cake has been on my mind ever since I made it! Light, moist, and packed with caramel apple flavor, it captures all the best parts of the classic fall treat in one warm, comforting cake. With this recipe, you get the perfect blend of flavor and indulgence in every bite! I love to make this recipe for fall parties, potlucks, and any special occasion.

Love caramel apples? Find more highly-rated recipes inspired by the popular fall dessert here.

CARAMEL APPLE POKE CAKE

The recipe starts as a typical poke cake. Once the cake is baked and cooled, holes are poked all over it, and then drizzled with sweetened condensed milk. It’s what comes after that that takes it to caramel apple paradise: the apple pie filling! It is filled with chunks of apples and glaze. It all seeps down into the holes and makes this cake completely delicious. This recipe does take some time to prepare, but the payoff is a delicious fall cake everyone will be drooling over. Pair with a scoop of vanilla ice cream for an extra indulgent fall dessert experience.

Find my expert tips below on how to make homemade caramel apple poke cake from scratch below! Don’t forget to tag me in your caramel apple creations on Instagram and Facebook @lifeinthelofthouse. Enjoy!

Why You’ll Love This Caramel Apple Poke Cake Recipe:

• Moist & Fluffy Poke Cake: Made from a simple white cake mix, this cake is light, tender, and the perfect base for all the delicious toppings.
• Creamy Sweetened Condensed Milk: Poking holes in the cake and pouring sweetened condensed milk creates a rich, luscious texture in every bite.
• Warm Apple Flavor: Chopped apple pie filling adds cozy, classic fall flavors that pair perfectly with the cake.
• Decadent Caramel Drizzle: Finished with caramel sauce, every slice is sweet, gooey, and irresistible.
• Perfect for Fall & Holidays: This cake is ideal for holidays like Halloween and Thanksgiving, family dinners, or any time you want a comforting fall dessert.

Ingredients

• 1 box (15.25 ounces) white cake mix
• including the eggs, water and oil needed for the cake mix
• 1 can (14 ounces) sweetened condensed milk
• 1 can (21 ounces) apple pie filling
• 1 container (8 ounces) Cool Whip, thawed OR fresh whipped cream
• Caramel sauce/topping

Instructions

Prepare and bake the cake according to directions on the box, using a 9×13-inch pan.

Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.

Chop the apples up (contained in the apple pie filling) into smaller pieces. Spread the chopped apple pie filling evenly over the cake.

Top cake with cool whip or whipped cream. Cover and refrigerate until ready to serve. Serve each slice with drizzles of caramel sauce. Enjoy!

Servings

Serves 12.

Storage

If you have a few pieces leftover, not to worry. This cake is just as good the next day, if not better! When stored in the refrigerator, the cake will stay fresh for up to 3 days.

Holly’s Tips for The Best Caramel Apple Poke Cake:

• Even Baking: Use a 9×13-inch baking dish and make sure to follow the cake mix instructions exactly for a perfectly even, fluffy cake.
• Cool Completely Before Poking: Let the cake cool fully before poking holes; this prevents the cake from crumbling and ensures the sweetened condensed milk soaks in evenly.
• Poke Carefully: Use the back of a wooden spoon and poke holes all over the cake for maximum flavor absorption.
• Whipped Cream Options: Fresh whipped cream adds a lighter, fluffier texture than store-bought Cool Whip, but both work beautifully.
• Chill for Best Results: Refrigerate the cake after assembling to let the flavors meld together; it’s even better the next day.
• Caramel Drizzle Tips: Warm the caramel slightly for easier drizzling over each slice, or use a squeeze bottle for precision.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Caramel Apple Sheet Cake next.

Can’t get enough of apples? My Shredded Apple Pie is just as delicious.

Looking for something more bite-sized? My Caramel Apple Slices are perfect for Halloween and Friendsgiving parties.

Wanting something more filling? My Apple Crisp Pizza is a warm dessert pizza with cinnamon, apples, and a homemade oat topping with caramel.

Searching for something different? My Apple Fritter Bread is a classic morning pastry to go with your cup of joe, and a dense, sweet bread with an easy-to-make glaze over the top.

Have you made this Caramel Apple Poke Cake recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallDessert #CaramelApplePokeCake #FallSnack #LifeInTheLofthouse

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Caramel Apple Poke Cake

A light and moist cake that tastes like caramel apples! The pieces of soft apples and the creamy whipped topping makes every slice amazing.

Prep Time 2 hours hours

Cook Time 28 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 box (15.25 ounces) white cake mix including the eggs, water and oil needed for the cake mix
• 1 can (14 ounces) sweetened condensed milk
• 1 can (21 ounces) apple pie filling
• 1 container (8 ounces) cool whip, thawed Or fresh whipped cream
• caramel sauce/topping

Instructions

• Prepare and bake the cake according to directions on the box, using a 9×13-inch baking dish.
• Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.
• Chop the apples up (contained in the apple pie filling) into smaller pieces. Spread the chopped apple pie filling evenly over the cake.
• Top cake with cool whip or whipped cream. Cover and refrigerate until ready to serve. Serve each slice with drizzles of caramel sauce. Enjoy!

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The Thanksgiving holiday is more than just preparing a delicious turkey. It’s so much more than that. It’s also preparing the sides, appetizers, desserts, and even breakfast the morning of. It may all seem daunting, but we all know that in the end it is worth every single second. Making this meal to share with loved ones is so wonderful. That being said, I have put together this list of 20+ Delicious Thanksgiving Recipes! All of these are tried and true favorites of ours, so I have placed them all in one post so you can bookmark this page and use it year after year!

20+ DELICIOUS THANKSGIVING RECIPES

Breakfast is the most important meal of the day, and Thanksgiving is no exception. You need to be properly fueled and energized so you have the stamina to chop, cook, dice, bake, sauté, and eat all day long. One of my favorite holiday breakfasts is my Breakfast Bake. It is rather simple to throw together and it’s the perfect recipe to get your oven warmed up with. Since it’ll be on all day, you might as well prime it first thing in the morning with a delicious protein-packed meal.

For something sweet to go with that morning cup of coffee try my Pumpkin Cinnamon Rolls. This is also a great recipe for dessert!

MAIN COURSE

I have some incredible recipes for the main meal of the day. The Lofthouse gang looks forward to these specific dishes all year long. We all know who the star of the show is here and that’s my Crock Pot Turkey and Gravy. No need to have the bird in the oven with the gravy on the stove top. All you need is a slow cooker, and you will get a two for one with this recipe.

My Slow Cooker Honey Glazed Ham is another delicious main course option. It’s especially great for the non-turkey lovers. I make this every year to eat with the turkey!

SENSATIONAL SIDE DISHES

One of my favorite parts about Thanksgiving is the variety of side dishes. I will typically have a second plate just to make sure I get a little taste of everything! One of my personal favorites is my Green Bean Casserole. It’s a staple this time of year!

Instead of putting a can of cranberries on the table try something a little different with my Cranberry Fluff. It can act like a side dish and a dessert at the same time!

BASKETS OF BREAD

Whether it’s to clean your plate of every last bit of food, or for the turkey sandwich the next day, you’re going to want some homemade rolls on the table. My recipe for the World’s Best Dinner Rolls are incredible. They are fluffy, airy, buttery and might be the first thing gone. My kids love these. The second they are done baking they’re snatched off the counter, split in half, and spread with plenty of butter.

You can also try something sweet like my Orange Rolls. This is a classic here in the Lofthouse, and in my personal opinion they are great no matter the time of day. You can have these in the morning with coffee, at night to satisfy your sweet tooth, or with the main meal to have something fluffy and zesty to cut through all the salty foods.

DESIRABLE DESSERTS

It’s time to loosen the belt and make some space for dessert! What would Thanksgiving be without an array of pies, cakes, and sweet treats to round off the large meal. I am sure that there is going to be a slice of pumpkin pie somewhere on the table, but for something different give my Pumpkin Cobbler a try. It is so good, slow cooked, and goes great with a scoop of vanilla ice cream.

For an all-American classic make sure to try my Shredded Apple Pie. It may be one of the best recipes out there for an apple pie. The texture and flavors mixed together with the buttery crust is one that you’ll be thinking of all year long. 

Breakfast Bake

Pumpkin Cinnamon Rolls

Breakfast Sliders

Crock Pot Turkey and Gravy

Slow Cooker Honey Glazed Ham

Turkey and Stuffing Roll Ups

Easy Turkey Gravy

The Best Green Bean Casserole

Crock Pot Creamy Mashed Potatoes

Slow Cooker Creamed Corn

Garlic Parmesan Scalloped Potatoes

Broccoli Cheese Casserole

Dijon Roasted Asparagus

Cheesy Stuffing Casserole

Glazed Ranch Carrots

Cranberry Fluff

World’s Best Dinner Rolls

Rosemary Rolls

French Bread Rolls

Orange Rolls

Pumpkin Cobbler

White Chocolate Pumpkin Truffles

Shredded Apple Pie

Raspberry Cream Pie

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