Cinnamon scones make a great breakfast with a cup of coffee, but they are also perfect for dessert. The flavor reminds me a lot of the cinnamon crunch bagel at Panera.

Ingredients

This recipe uses mostly baking basics like flour, sugar, butter, eggs, and cinnamon. The only unique ingredient you’ll need is cinnamon chips. You could leave the chips off and these cinnamon scones would still be great, but adding them gives you fun bursts of cinnamon sugar flavor throughout your bite.

Like my pumpkin cupcakes, this delicious dessert is one of the many reasons that I look forward to fall baking! It’s ideal for a festive treat in October or November!

Ingredients and Equipment

This recipe is made with pumpkin pie spices – cinnamon, ginger, allspice, and nutmeg.

The good news is that with just a few ingredients you can make them yourself! Bonus – they only take a few minutes to prep. 

The texture of the homemade version is a little different from the ones you can buy. The store-bought chips [paid link] are smooth, almost waxy, while mine have a texture that more closely resembles wet sand. When they are melted in baked goods, they remain a little coarse (but it’s not unpleasant).

It turns out that, because of its texture, pumpkin pie is perfectly pipe-able. Try out this frosting as the ideal complement to any Fall cupcake flavor.

Ingredients

All you need to make this frosting is pumpkin pie without a crust. You can use any recipe that you like, but I’ve included an easy one below that works really well. It uses eggs, pumpkin pie spice, pumpkin puree, sweetened condensed milk, and salt.

I love to frost them with apple butter caramel icing (pictured above), pumpkin pie frosting, or cream cheese frosting. You can also make a cinnamon cream cheese frosting or add light brown sugar for even more fall flavor!

Ingredients

You’ll need a few special ingredients to make this recipe:

To make the pie, use any store-bought or homemade pie crust. (I absolutely adore this this crust.) Top it with chocolate cake batter.

A revolution in baking. A celebration of decadence in the wake of wartime rationing. As mysterious as a film noir starlet and as elegant and insubstantial as a length of luxury fabric. Since its 1927 birth in the oven of Harry Baker, chiffon cake has been anything but ordinary.

I make them with brown sugar and load them up with fall spices like cinnamon, nutmeg, allspice, ginger, and cloves. I also always add lemon zest to my apple desserts as it brightens up the flavor and gives them a little zing!

Ingredients

The most important ingredient in this recipe is apples. I like to use tart apples that hold their shape. I don’t want apple mush in my cupcakes; I want recognizable apple bits.