Fall is a time for cozy sweaters, vibrant foliage, and, of course, delicious seasonal recipes that warm the soul and delight the taste buds. As the weather cools and the days grow shorter, it’s the perfect opportunity to embrace the rich, comforting flavors of autumn. From hearty soups to sweet treats, fall offers a bounty of ingredients and flavors that make this season truly special. Whether you’re looking to impress at your next family gathering or simply want to enjoy a comforting meal at home, here are some delicious fall recipes to try that are sure to become favorites.
1. Classic Butternut Squash Soup
Nothing says fall like a bowl of creamy butternut squash soup. This comforting dish is perfect for chilly evenings and showcases the sweet, nutty flavor of butternut squash. This cozy vegan soup is a fall favorite, packed with flavor and warmth.
Ingredients:
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 (3 lb) butternut squash, peeled, seeded, cubed
- 3 garlic cloves, chopped
- 1 tbsp fresh sage, chopped
- ½ tbsp fresh rosemary, minced
- 1 tsp grated ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
For Serving:
Chopped parsley, toasted pepitas, crusty bread
Instructions:
- Heat oil in a large pot over medium heat. Sauté onion with salt and pepper for 5-8 minutes.
- Add squash and cook for 8-10 minutes, stirring occasionally.
- Stir in garlic, sage, rosemary, and ginger. Cook 1 minute. Add 3 cups of broth.
- Bring to a boil, cover, and simmer for 20-30 minutes until squash is tender.
- Blend until smooth. Add more broth if needed.
- Season to taste and serve with parsley, pepitas, and bread.
Enjoy
2. Pumpkin Spice Muffins
These pumpkin spice muffins are the ultimate fall treat, offering a perfect blend of spices and pumpkin goodness. They’re great for breakfast or a sweet snack. These Pumpkin Muffins are soft, fluffy, and bursting with cozy Fall flavors. Topped with a buttery, crumbly streusel and a simple glaze, they’re the perfect treat to warm up your mornings! Watch the video at the bottom of the recipe card for a step-by-step guide.
Ingredients:
Muffins:
- ¾ cup (170 g) unsalted butter, melted and cooled for 10 minutes
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large eggs, lightly beaten (room temperature preferred)
- 1 cup (240 g) canned pumpkin puree
- 2 Tablespoons milk
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups (156 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice (or use homemade)
- ½ teaspoon ground cinnamon
Streusel Topping:
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (100 g) light brown sugar, tightly packed
- ⅓ cup (66 g) sugar
- ¾ teaspoon ground cinnamon
- 6 Tablespoons (85 g) salted butter, melted and cooled
Glaze (Optional):
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk
Instructions:
- Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners, or lightly grease and flour it. Set aside.
- In a large bowl, stir together the melted butter, granulated sugar, and brown sugar.
- Add the eggs, pumpkin puree, milk, and vanilla extract. Stir until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Set aside while you prepare the streusel.
Streusel Topping:
- In a bowl, whisk together the flour, brown sugar, sugar, and cinnamon.
- Pour the melted butter over the dry ingredients and stir with a fork until crumbly. Be careful not to overmix—aim for clumps, not a paste.
- Sprinkle the streusel evenly over the muffin batter, pressing it gently into the top of each muffin.
- Bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.
Glaze (Optional):
- If desired, whisk together the powdered sugar and milk to make a glaze. Drizzle over the cooled muffins.
Enjoy your delicious Pumpkin Spice Muffins!
3. Apple Cinnamon Oatmeal
Start your fall mornings right with a bowl of warm apple cinnamon oatmeal. It’s hearty, nutritious, and infused with the flavors of autumn. This Apple Cinnamon Oatmeal recipe is the perfect healthy way to start your day, and it tastes like you’re having apple pie for breakfast!
Ingredients
- 2 cups milk of choice
- 1 apple, peeled and chopped
- 1 cup rolled oats
- 1/2 tsp cinnamon
- Sweetener of choice (to taste)
- 1/4 tsp salt
- Optional: Handful of raisins
- Optional: Toppings of choice (e.g., nuts, more cinnamon, maple syrup)
Instructions
- In a medium pot, combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low-medium. Stir occasionally to prevent sticking.
- Continue cooking until the oatmeal thickens to your desired consistency.
- Serve immediately with your favorite toppings.
- Store any leftovers in an airtight container in the fridge for up to five days.
Enjoy this cozy and delicious breakfast!
4. Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels sprouts are a fantastic side dish for any fall meal. The balsamic glaze adds a tangy sweetness that complements the sprouts beautifully. Roasted Brussel sprouts are an easy and delicious side dish that even veggie skeptics will enjoy! Perfect for the holidays or any time you want a simple yet flavorful dish.
Ingredients:
- 1 1/2 lbs brussel sprouts (see note below)
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar (or balsamic glaze)
- 2 tsp honey
Instructions:
- Preheat oven to 425°F (220°C).
- Line a rimmed baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim the outer, dry leaves from the brussel sprouts, cut off the bottoms, and slice each sprout in half lengthwise.
- In a large bowl, toss the brussel sprouts with olive oil, salt, and freshly ground black pepper until well coated.
- Spread the sprouts in a single layer on the prepared baking sheet and roast for 20 minutes, or until tender and caramelized.
- Once roasted, transfer the brussel sprouts back to the bowl. Drizzle with balsamic vinegar and honey, tossing to coat evenly.
- Taste and adjust seasoning with additional salt if needed. Serve immediately.
Notes:
Using frozen sprouts: If using frozen brussel sprouts, make sure to thaw them first and shake off any excess water before roasting. Roast for about 20 minutes or until golden brown and crispy.
5. Maple Pecan Pie
Finish off your fall meals with a slice of homemade maple pecan pie. It’s a rich, indulgent dessert that combines the sweetness of maple syrup with the crunch of pecans.
Ingredients (8 servings)
- For the Crust:
- All-purpose flour (for rolling out dough)
- Dough for a 9-inch single-crust pie
- For the Filling:
- ½ cup (115g) unsalted butter
- ¼ cup (85g) maple syrup
- ¼ cup (85g) honey
- ½ cup (110g) light brown sugar
- ½ cup (75g) maple sugar (or substitute more light brown sugar)
- 3 large eggs (at room temperature)
- 1 tablespoon bourbon (optional)
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1½ cups (180g) pecan halves
- Flaky sea salt, such as Maldon (optional)
Instruction
Step 1: Prepare the Crust
- Roll the pie dough into a 12-inch circle on a lightly floured surface.
- Transfer it to a 9-inch metal pie plate, folding over any excess dough, and crimp the edges.
- Place the crust in the freezer for at least 30 minutes or up to 24 hours.
Step 2: Preheat the Oven
- Place a rimmed baking sheet on the middle oven rack and preheat the oven to 425°F (220°C).
Step 3: Brown the Butter and Make the Syrup Mixture
- In a small saucepan, melt the butter over medium heat until it becomes brown and nutty, about 5 minutes.
- Add maple syrup and continue cooking until the mixture thickens slightly, about 2-3 minutes. Remove from heat, and whisk in the honey. Let it cool for at least 10 minutes.
Step 4: Make the Filling
- In a large mixing bowl, combine the brown sugar, maple sugar, eggs, bourbon (optional), vanilla extract, and salt.
- Gradually whisk in the cooled syrup mixture, making sure to scrape all the browned bits from the pan.
Step 5: Assemble the Pie
- Remove the pie crust from the freezer, arrange the pecan halves on the bottom, and carefully pour the filling over the pecans.
- Place the pie plate on the hot baking sheet and bake for 10 minutes at 425°F. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 35-45 minutes until the pie is golden and puffed up.
Step 6: Cool and Serve
- Transfer the pie to a wire cooling rack and sprinkle with flaky sea salt if desired. Allow it to cool for at least 2 hours before serving. Enjoy warm or at room temperature.
Tip:
If using a glass pie plate, pre-bake the crust:
- Line the chilled crust with parchment paper or foil and fill with pie weights.
- Bake at 400°F for 15 minutes, then remove the weights and bake for 5 more minutes until lightly golden.
This Maple Pecan Pie is perfect for fall gatherings or special occasions!
Closing Thoughts:
Fall is a season that celebrates the harvest and the rich flavors of autumn. These recipes are perfect for enjoying the cozy, comforting vibes of fall and bringing a touch of seasonal joy to your table. Whether you’re hosting a gathering or simply cooking for your family, these delicious fall recipes will help you make the most of this beautiful season.
Which of these recipes are you excited to try? Share your thoughts in the comments below and let’s savor the flavors of fall together!
Happy Cooking! 🍂🍁
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Until next time, shine amongst the stars!
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I find that I get more into my baking mood when the weather cools. These all sound amazing and you can never go wrong with homemade soups at this time of year