The Autumn Collection features apples and pumpkins, along with warm fall spices. The baked goods below are a mix of new items and old favorites. I hope you enjoy them! Everything here will be available at least through the end of October.
These muffins are the first pumpkin item that I make each fall. My girls would eat them all year long, given the chance. They’re responsible for the chocolate chips–they think all baked goods should involve chocolate. Lots of my customers agree, but you can order the muffins with cinnamon chips if you prefer.
These aren’t your average pumpkin scones–the ginger comes in the form of bits of crystallized ginger folded into the dough. They’re a customer favorite.
In this pumpkin quick bread, the spices are subtle so the pumpkin flavor can come through. It has a moist texture without being too dense, and is topped with a bit of cinnamon streusel.
Without a doubt, this is my favorite pumpkin item. I love the velvety texture. The ginger in the name comes from both powdered ginger and grated fresh ginger, and the cake is finished with a vanilla glaze. It comes in two sizes, so you can choose the option that’s right for the group you’re sharing with.
Apple Pie Sablés are a sure sign that fall is on the way. The apple part comes from boiled cider–apple cider that’s reduced until a lot of the water has evaporated and it’s a concentrated syrup. I also add spices associated with pie–cinnamon, allspice, nutmeg, and cloves. But the pie part? That comes from the buttery flavor and crisp texture of sablés–it really does seem reminiscent of pie crust here.
These Apple Cider Doughnut Muffins taste a lot like cake doughnuts. The batter is flavored with boiled cider and some nutmeg. Then when the muffins come out of the oven, I dunk the tops in melted butter and sugar that’s been mixed with apple pie spices. If you’re looking for a taste of fall, give these a try!
These mini monkey breads are perfect for fall! Pillowy pieces of bread are coated in cinnamon sugar and layered with chopped apples (and optional raisins). The apple flavor is enhanced by the drizzle of apple cider glaze.
This seasonal cake is moist and flavorful thanks to chopped apples and applesauce in the batter. The walnut part comes from both walnut oil in the cake and crunchy toasted walnuts on top of the apple cider glaze. It comes in two sizes, so you’re all set to share with a small group or a big one. (Or don’t share. I won’t tell.)
Okay, this one doesn’t have apples. But it’s a great bread for fall. I took my pain au levain dough, which is sourdough with a bit of whole wheat flour, and added a bunch of sweetened dried cranberries. It would be great for a turkey sandwich or simply toasted for breakfast.
Yes, I’m sneaking in another cranberry item. Jammers are almost like tiny tarts, rather than cookies. They’re made from vanilla sablé dough topped with jam and buttery streusel. For this variation, I was inspired to use cranberry sauce in place of the usual jam, which makes them perfect for this time of year.