Fall Muffin Recipes for a Festive Breakfast

Think that muffins should only be whipped up on special occasions? At Kimball Corner, we’re here to challenge you on that. Why are you saving your best muffin recipes for special occasions like Christmas morning, Thanksgiving morning or Easter? Fall-inspired muffins can be a delightful addition to any morning. Really. Manic Mondays, anyone? Fabulous Fridays? Someone — anyone — please make something good about Tuesdays. These delicious treats add a specialness to mornings and make them marvelous.

Fabulous Fall Muffin Recipes

Miles Kimball and Kimball Corner have some fall muffin recipes here that will make you want to create these goodies any day of the week. From their autumnal additions (like nuts, maple, apples, pumpkin or cranberries) to their good-smelling spice add-ins (like cinnamon, cardamom and nutmeg), there’s no other place you’ll rather be than in your cozy, great-smelling kitchen when you’re baking these treats. Keep reading for three of our favorite fall muffin recipes.

(Hint: These favorite fall muffin recipes can be mixed up the evening ahead…all that’s left for you to do in the morning is to pour the batter into a muffin tin, bake and serve. An even better idea? Muffins are awesome to heat and reheat; make several batches of your family’s favorite fall muffin recipes and spring them out to make an ordinary morning extraordinary. Enjoy.)

Recipe #1: Fabulous Fall Muffins

Diced apples? Cranberries? Cinnamon? Yes, please. These easy-to-make fall muffins are full of autumnal goodness.

Ingredients

3 cups flour

¾ cup light brown sugar

¾ cup white sugar

½ teaspoon salt

1 tablespoon baking powder

½ teaspoon baking soda

2 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon cardamom

1 tablespoon Watkins’ Baking Vanilla Extract

1 cup butter, melted

2 large eggs

1 ¼ cups milk

1 cup chopped cranberries

1 peeled, cored and diced apple

1 cup chopped walnuts OR chopped pecans (optional)

Directions

Preheat your oven to 375° F.

Grease your muffin tin or add some decorative paper muffin liners to a tin. Mini muffin tins can also be used for bite-size size treats. Looking for something different? Consider a mini loaf pan.

Now is the time to core and peel your apple, either by hand or with an apple peeler corer/slicer. Cut the apple into small pieces. Set aside.

In a large bowl, stir the dry ingredients together: brown sugar, white sugar, baking powder, baking soda, flour, salt, cinnamon, vanilla, cardamom, ginger and cinnamon.

Add wet ingredients: melted butter, eggs and milk.

Stir until all ingredients are well blended and smooth.

Add your cranberries and apples.

Add the batter to your muffin tins with our Easy Portion cupcake batter scoop. The cups should be about ¾ full.

Bake for 15-20 minutes or until a toothpick comes out clean.

Recipe #2: Mouthwatering Pumpkin Muffins

What’s more “fall” than pumpkin muffins? They go with coffee, with tea or with a big glass of milk. They’re the epitome of fall. Here is our go-to pumpkin muffin recipe.

Ingredients

1 ¾ cups flour

1 cup white sugar

½ cup dark brown sugar

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon nutmeg

¼ teaspoon ground cloves

2 teaspoons cinnamon

1 teaspoon Watkins Baking Vanilla Extract

½ cup oil (applesauce can be substituted for oil)

1 15-ounce can pumpkin puree

2 eggs

Instructions

Preheat your oven to 375° F.

Grease your muffin pan, your mini muffin pan, your mini loaf pan or gather your paper muffin liners and place them in your muffin pan.

Measure the dry ingredients: white sugar, brown sugar, flour, soda, salt and spices. Stir them together.

Add the wet ingredients: vanilla, oil, pumpkin and eggs.

Stir everything together; avoid over stirring.

Add the batter to your pans using our Easy Portion cupcake batter scoop.

Bake your muffins for 20-22 minutes, or until a toothpick inserted into one muffin comes out clean.

Recipe #3: Pecan Maple Muffins

Maple syrup? Pecans? Count us in. This fall-inspired muffin recipe is a delightful addition to teatime, breakfast or lunches.

Ingredients

1 cup chopped pecans

1 cup white sugar

2 ½ cup flour

1 tablespoon baking powder

½ teaspoon salt

¾ cup maple syrup

1 cup buttermilk*

4 tablespoons butter, melted

1 tablespoon Watkins Baking Vanilla Extract

*No buttermilk on hand? No problem. Add one tablespoon of cider vinegar (or lemon juice) to your measuring cup, then fill it with regular white milk. Let set while you prepare the dry ingredients. It will curdle a bit. This can be substituted for buttermilk in any recipe that calls for it.

Directions

Preheat your oven to 350° F.

Grease your muffin tins, mini loaf pans, mini muffin tins or add your paper muffin liners to your tin.

Add dry ingredients: chopped pecans, white sugar, flour, baking powder and salt.

Stir together lightly.

Next, add your wet ingredients: vanilla, butter, buttermilk and maple syrup.

Mix dry and wet ingredients together.

Add the batter into your muffin tins with our Easy Portion cupcake batter scoop.

Bake for 15-20 minutes or until the top of the muffins are slightly golden and a toothpick inserted into the center comes out clean.

Turn your broiler on high and broil for one minute. This gives the tops of your muffins a little crunch.

A Festive Fall Muffin Tradition

While we’re heading into the holiday season, take a moment to consider whether or not you’re ready with a well-stocked kitchen. Miles Kimball has everything you need to cook and bake until your heart’s content (or when your family’s tummies are full). Be sure to check out the Kitchen department at Miles Kimball for everything you need to be successful in your kitchen endeavors this fall-into-winter season. From bakeware and cookware to cool kitchen gadgets and kitchen organization and storage, there is something here for everyone.

Make fall mornings your time to shine. Incorporate these fall muffin recipes into your family’s morning throughout the fall season and let us know how they turn out.

Our Favorite Maple Cookie Recipe – Fall Maple Cookies

Maple cookies, along with a warm drink on a snappy fall evening, are a delightfully decadent treat that will warm your heart. Our favorite maple cookie recipe is easy to make yet is complex in flavor. At its heart is its maple flavor through the addition of real maple syrup — a genuine North American substance that is made from the nectar of sugar maple trees.

Maple Syrup in North America

There are a lot of legends about how maple was first discovered; however, by the time the Europeans landed in the northeast section of the Americas, the Native Americans had discovered how to extract this treasured substance out of sugar maple trees. They shared this knowledge with the Europeans who, in turn, added their skills of storage and transportation into the mix to make maple syrup a big business that has spread throughout the world.

A New England Treat

Although the Canadian province of Quebec is the top producer of maple syrup today (6.5 million gallons per year), various other New England states and Northern Midwestern are known for their production as well. Vermont leads in American production, followed by New York, Maine, Wisconsin, Michigan and Pennsylvania. Maple syrup production is a lengthy process: it takes about 43 gallons of sap to make one gallon of pure maple syrup. For this reason, many of the bottles of “maple syrup” that you see on the shelves of your local grocery store use imitation maple flavor in their recipes.

The Benefits of Maple Sugar

Although maple syrup is probably best known for its addition to breakfast foods like pancakes, French toast and waffles, it is also a fabulous choice to substitute for cane sugar in baking. Maple syrup has health benefits that other processed and refined sugars do not. Maple syrup is high in antioxidants as well as zinc, potassium, riboflavin, calcium and magnesium. Did you know that during the Civil War, Union households regularly used maple sweetener to boycott cane sugar? This is because cane sugar was a product that used slave labor in its production. Maple syrup has been used in recipes for centuries and can be used in main courses, soups, desserts and sauces. If you’re looking to substitute maple syrup for sugar, ¾ cup of maple syrup for every cup of sugar.

What Kind of Syrup Should I Use for Maple Cookies?

When you’re making our favorite maple cookies, be sure to look for real maple syrup — not just “real maple-flavored syrup” or other misleading wording on labels. The cheap “maple-flavored” stuff is a highly refined, highly processed food. Its main ingredient is often high-fructose corn syrup. Real maple syrup will cost you more because of its labor-intensive production. For each bottle of genuine maple syrup, thousands of trees were likely tapped, miles of tubing were installed, and thousands of gallons of watery maple sap were boiled in a process called “sugaring” to condense it to the product we all know and love.

So, be prepared to pay a bit more. Real maple syrup is worth it, however, even if it is a splurge. Save some of that real maple syrup for our delicious maple syrup cookies. This golden, delicious all-natural, vegan, pure and naturally healthy substance is a delicious addition to your maple cookie recipes.

Kitchen and Serving Essentials at Miles Kimball

Our maple cookie recipe makes about 60 cookies, so they are great to make and freeze or share with guests who may drop by in time for a fall afternoon treat. Serve with coffee or tea from accessories and tea boxes available at Miles Kimball. For classic percolated taste, consider a tried-and-true stainless-steel coffee percolator from Miles Kimball for perfect coffee every time. Use our Chef’s Pride Insulated Coffee Carafe to keep your coffee fresh. (Hint: Our carafes also keep hot water hot, which was quickly boiled up in our Whistling Tea Kettles by Home-Style Kitchen™.)

Maple Cookies’ Ingredients

1 cup butter, room temperature

1 cup brown sugar, packed

1 large egg

1 cup real maple syrup

2 teaspoons Watkins Pure Vanilla Extract  

2 teaspoons baking soda

½ teaspoon salt

4 cups all-purposed flour (bleached or unbleached)

1/3 cup granulated sugar (for decoration)

Maple Sugar Cookies: Step-by-Step Directions

  1. Preheat your oven to 350° F (or 175° C)
  2. Grease several cookie sheets with your preferred non-stick method (Hint: We love our baking sheet with red silicone handles by Home-Style Kitchen™)
  3. Cream butter and brown sugar together in a large bowl with our PosiGrip Stick Blender Set from Home Marketplace
  4. Add egg, maple syrup and vanilla, using measuring spoons and measuring cups, available at Miles Kimball
  5. Mix until well blended
  6. Sift flour, salt and baking soda together with our mini flour sifter by Chef’s Pride
  7. Stir into sugar mixture until well blended

At this point, some cooks have said that the dough is easier to work with if it is refrigerated for about an hour.

Shop Miles Kimball

Miles Kimball has all of the kitchen essentials and cookware you need to whip up maple cookies — or any other cookie, dessert or treat you prefer — in no time at all. We have a fantastic selection of silverware, silverware sets —even kitchen organization and storage products.

Let Us Know How Your Cookies Turned Out

Did you make our favorite maple cookie recipe? Do you have any tips or tricks to make our maple cookie recipe even better? Leave a comment below to let us know! We would love to hear from you.