Non-Fat Tuesday: Fall Baked Good Recipes

Well, Non-Fat is definitely just a play on words this week because I am bringing you some recipes that will fill your tummy the way that fall food should! I have had a busy week, so I am going to keep it short and sweet and get right to the recipes.

Pumpkin Pancakes

Ingredients:

• 1 1/2-Cup Milk
• 1-Cup Canned Pumpkin (100% Pumpkin only)
• 2-Tablespoons Vegetable Oil
• 1/4-Cup Brown Sugar
• 2-Cups All-Purpose Flour 
• 1-Teaspoon Baking Powder
• 1-Teaspoon Baking Soda
• 1-Teaspoon Ground Allspice
• 1-Teaspoon Ground Cinnamon
• 1/4-Teaspoon Salt

Directions:
1. Mix milk, pumpkin, vegetable oil, and brown sugar in a bowl.
2. Add remaining ingredients by order of the list.
3. Use a 1/4 cup measuring cup to measure out pancakes. Remember, flip when you see bubbles. :)
4. Cook on medium flame until lightly brown on both sides.


Apple Muffins

Ingredients:

• 3-Eggs, beaten
• 1/2-Cup Butter, softened
• 1/4-Cup Vegetable Oil
• 1-Teaspoon Vanilla Extract
• 1/2-Cup Raisins
• 2-Cups Apple, Peeled and Chopped
• 1-Cup Carrots, Grated
• 2-Cups All-Purpose Flour
• 1/4-Cup Brown Sugar
• 1-Teaspoon Ground Cinnamon 
• 1-Teaspoon Baking Powder
• 1-Teaspoon Baking Soda
• 1/4-Teaspoon Salt

Directions:
1. Combine eggs, butter, vegetable oil, and vanilla in a bowl.
2. Add the raisins, apples, and carrots into the mixture.
3. Add remaining ingredients by order of the list.
4. Fill standard size muffin cups 2/3 full.
5. Bake at 350 degrees for 20-23 minutes or tops are golden brown.


Banana Bread

Ingredients:

• 2-Eggs, beaten
• 1/2 Cup Butter, melted
• 3-Bananas, Over ripened (the blacker, the sweeter) 
• 1-Cup White Sugar
• 2-Cup All-Purpose Flour
• 1-Teaspoon Baking Soda
• 1/4-Teaspoon Salt

Add-In Options:

• 1/2-Cup Walnuts, chopped
• 1/2-Cup Chocolate Chips
• 1-Tablespoon Cinnamon

 Directions:
1. Combine eggs, butter, bananas, and sugar in a bowl.
2. Add remaining ingredients by order of the list.
3. Bake in a greased bread pan at 350 degrees for 60-65 minutes or until completely golden brown on top.


BONUS:
Crumb Topping:

• 1/3-Cup brown sugar
• 1/2-Teaspoon Cinnamon
• 2-Tablespoons flour 
• 2-Tablespoons melted butter

-Combine all ingredients and sprinkle on top of bread before baking.This is also a great topping for any apple-cinnamon recipes you may have.


Carrot Cupcakes

Ingredients:

• 2-Eggs, beaten
• 1-Cup White Sugar
• 1/2-Cup Brown Sugar
• 1/2-Cup Vegetable Oil
• 1-Teaspoon Vanilla Extract
• 2-Cups Carrots, shredded
• 1/2-Cup Crushed Pineapple
• 1 1/2-Cups All-Purpose Flour
• 1-Tablespoon Ground Cinnamon
• 1-Teaspoon Ground Nutmeg
• 1-Teaspoon Baking Soda
• 1/4-Teaspoon Salt
• 1-Cup Walnuts, chopped

Directions:
1. Combine eggs, sugars, oil, vanilla, carrots, and pineapple in a bowl.
2. Add remaining ingredients by order of the list.
3. Fill standard muffin cups 1/2 way full.
4. Bake at 350 degrees for 20-25 minutes or tops are golden brown. 
5. Top with your favorite cream cheese frosting, either store bought or homemade.


Cinnamon French Toast Cookies
Ingredients:

• 1/2-Cup Butter, softened
• 1/2-Cup Shortening
• 3/4-Cup White Sugar
• 3/4-Cup Brown Sugar
• 2-Eggs, beaten
• 2-Tablespoons Vanilla Extract
• 2 3/4-Cups All-Purpose Flour
• 2-Teaspoons Cream of Tartar
• 1-Teaspoon Baking Soda
• 1/4-Teaspoon Salt
• 2-Teaspoons Ground Cinnamon

Dry Topping:

• 1-Tablespoon White Sugar
• 1-Tablespoon Ground Cinnamon

Directions:
1. Combine butter, shortening, sugars, eggs, and vanilla in a bowl.
2. Add remaining ingredients by order of the list.
3. Combine topping in a bowl. This is a dry mixture.
3. Roll into 2-inch dough balls.
4. Bake at 350 degrees for 8-10 minutes or until golden brown.
5. Remove cookies from baking sheet and sprinkle dry topping while cookies are still hot.

**I know that pancakes are not really a baked good but its one of my favorite Fall breakfasts. Please leave a comment below letting me know which recipe you plan to try out. Thank you for reading!!**