Persimmon Applesauce Spice Muffins: Autumn’s Best-Kept Secret (Only Here for October, November & December!)

 

There are many reasons that I like fall, one of which is that it is persimmon season. I’m talking about Melissa’s gorgeous, speckled, cinnamon-kissed Cinnamon Persimmons that taste like autumn baked a pie and forgot to tell anyone. They are sweet, fragrant, and, cruelly, only available October through December. Blink and they’re gone until next year. 

So when my box arrived, I did what any sane person would do: I turned them into the most tender, fragrant, nutty, spice-flecked muffins imaginable. These Persimmon Applesauce Spice Muffins are moist beyond belief (thank you, applesauce + persimmon pulp tag team), warmly spiced, and crowned with a crunchy, sparkly topping that makes every bite feel like a spicy hug. 

They’re also secretly nutritious, bursting with vitamins A and C, fiber, and antioxidants, so you can feel quite virtuous if you want to enjoy two for breakfast and trust me, you will! Or serve them beside soup or a salad at dinner. You can sneak one at midnight, I’ll never tell. They are welcome anywhere, anytime, by anyone with taste buds.  What a lovely addition they would make at a holiday brunch.

Persimmon Applesauce Spice Muffins

(Makes 12 standard or 10 jumbo muffins)

For the muffins

1½ c. flour

1½ t. baking powder

½ t. baking soda

1 t. cinnamon

½ t. allspice

¼ t. freshly grated nutmeg

¼ t. salt

2 extra-large eggs

1 c. packed dark brown sugar

½ c. + 3 T. butter, melted

½ c. unsweetened applesauce

½ c. persimmon pulp (from 2 ripe Melissa’s Cinnamon Persimmons — see note)

¾ c. coarsely chopped pecans

For the sparkle topping

2 T. sugar

¼ t. cinnamon

¼ t. allspice

¼ t. freshly grated nutmeg

To make persimmon pulp: Cut persimmons in half, scoop out the flesh (discard any seeds/skin), and blend until creamy. It will look like sunset in a jar.

Preheat oven to 400°F. Grease your muffin tin generously (or use tulip liners for that bakery look).

 Whisk together all dry ingredients in a medium bowl.

 In a large bowl, whisk eggs and brown sugar until thick and creamy, then stream in the melted butter. Stir in applesauce and that glorious persimmon pulp.

 Gently fold in the dry ingredients until just barely combined — lumps are fine, overmixing is not. Fold in pecans.

Using an ice-cream scoop, fill muffin cups two-thirds full (or three-quarters if you’re making jumbos like I did).

Mix the topping ingredients and sprinkle generously over each muffin. 

Bake 20 minutes for standard size, 25 minutes for jumbo, or until puffed, golden, and a toothpick comes out with just a few moist crumbs.

 Cool in the pan 5 minutes, then loosen with a knife and transfer to a rack. Try to wait until they’re merely warm before devouring.

These muffins keep beautifully for 3 days at room temperature (as if they’ll last that long) or freeze for up to 2 months. They toast up like a dream.

 If you can get your hands on Cinnamon Persimmons this season, promise me you’ll make these. Your kitchen will smell like pure magic, and everyone who tastes them will think you’re a baking genius.

Happy (very short) persimmon season. Let’s make every bite count. 

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Spiced Pumpkin Cornbread with Cinnamon Honey Butter Your New Thanksgiving Must-Have

  

I’ve baked my share of pumpkin cornbreads over the years, enough to know the pitfalls by heart. Some come out like dry bricks that crumble the second you touch them. Others taste more like spice cake pretending to be cornbread. A few go so heavy on the pumpkin they turn into orange mush.

 This version, though, lands exactly where it should. The pumpkin and sour cream keep every bite moist and cohesive—no more lap full of crumbs. The spices are warm and present but never steal the show; you still taste cornbread first, with fall flavors right behind. And the cinnamon honey butter? It’s sweet, airy, and so good you’ll catch yourself sneaking extra squares when no one’s looking.

A few things I’ve learned along the way: choose medium-grind cornmeal for texture without grit—stone-ground if you can find it. Let the eggs and sour cream come to room temperature so everything blends smoothly and you’re less tempted to overmix. Line the pan with a parchment sling; it makes clean squares effortless and saves the corners for late-night snacking. You can bake the cornbread a day ahead, wrap it well, and warm it at 300°F for ten minutes before serving. The butter keeps in the fridge for a week—just whip it again to bring back the fluff.

Want to switch it up? Skip the sugar and fold in shredded cheddar and diced jalapeño for a savory kick. Or trade the honey for maple syrup in the butter for a deeper autumn note.

Serve it warm alongside turkey and cranberry sauce, toast a piece for breakfast with a fried egg on top, or crumble it over vanilla ice cream and drizzle with extra butter for a quick dessert. Bottom line: if you try one new fall recipe this year, make it this pumpkin cornbread. It’s the side that quietly becomes the star.Pumpkin Cornbread with Cinnamon Honey Butter

 For the Cornbread

1 c. flour

1 c. cornmeal

1 t. baking powder

½ t. baking soda

½ t. fine salt

½ t. ground cinnamon

½ t. ground ginger

¼ t. ground nutmeg

¼ t. ground cloves

½ c. light brown sugar, packed

¼ c. butter, melted and slightly cooled

1 c. pumpkin purée

½ c. sour cream

2 large eggs, room temperature

For the Whipped Cinnamon Honey Butter

½ c. butter, room temperature

⅓ c. honey

¼ c. powdered sugar

1 t. ground cinnamon

Heat oven to 375°F. Spray an 8×8-inch baking dish with Baker’s Joy.

 In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for 30 seconds. Make a wide well in the center.

 In a medium bowl, crumble the brown sugar with your fingertips to break up lumps. Add melted butter and pumpkin purée; whisk until silky. Whisk in sour cream and eggs until completely smooth.

Pour the wet mixture into the dry well. Using a rubber spatula, fold just until the flour disappears and no dry pockets remain. Do not overmix!!

 Scrape batter into the prepared pan and smooth the top. Bake on the center rack 25–30 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs.

Let cool in the pan on a wire rack for 10 minutes. Then carefully remove from the pan cool another 5–10 minutes before slicing.

 While the cornbread bakes, whip softened butter with a hand mixer until creamy. Add honey, powdered sugar, and cinnamon. Mix on low to combine, then beat on high 2–3 minutes until pale, fluffy, and cloud-like. Scrape into a small bowl and serve at room temp.

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Falling for Culinary Cozies with Pumpkin Cheesecake Muffins

 

I’ve have always contended that there are four core mystery genres: the classic Whodunit, Hard-boiled, Police Procedural, and the Cozy. Within that cozy world lies a delicious sub-genre that’s had me hooked since I cracked open Virginia Rich’s The Nantucket Diet Murders back in 1985—before it was even called a culinary cozy. (You can read more about Virginia here.) I tend to be a sucker for a catchy title and a vibrant cover, but finding recipes on the end pages? That’s what sealed the deal for me. Since then, I’ve been on a mission to devour every culinary cozy mystery out there, from Michael Bond to Diane Mott Davidson, Joanne Fluke, Ellen Hart, Joanne Pence, and fresh voices like Krista Davis, Avery Aames, and Livia J. Washburn. Keeping up with them all? Not a piece of cake!

 

I rarely make the recipes tucked into these books, until now. I’m turning over a new leaf, vowing to not only read these mysteries but also bake at least one recipe from each. Kicking things off is a seasonal stunner from Livia J. Washburn’s The Pumpkin Muffin Murders. This book had me itching to preheat the oven from page one; I swear I could smell the pumpkin spice wafting through the pages. So, this morning, I gave her Pumpkin Cheesecake Muffins a whirl, and let me tell you, they were a fall breakfast dream.

I used a jumbo muffin pan, so instead of the suggested one tablespoon of cream cheese filling, I went big with a two-tablespoon cookie scoop that turned out to be the perfect choice. Next time, I might carve out an even deeper well for extra creamy goodness. I’m also a raisin-in-pumpkin-muffin fanatic (especially when they’re plumped up with a splash of rum—two tablespoons, to be exact), so I’ll toss those in next round. These muffins were a hit, and I’m already excited to bake them again. Here’s the recipe with my tweaks in parentheses. 

Pumpkin Cheesecake Muffins

Slightly adapted from The Pumpkin Muffin Murders by Livia J. Washburn

 Filling:

1 8-oz. package cream cheese, softened

1 large egg

3 T. brown sugar

1 t. vanilla extract

Topping:

4½ T. all-purpose flour

3 T. brown sugar

½ t. ground cinnamon

¼ t. ground ginger

3 T. chopped pecans

3 T. butter

 Muffin:

2½ c. all-purpose flour

2 c. white sugar

2 t. baking powder

1 T. pumpkin pie spice

½ t. salt

2 eggs

1-1/3 c. pumpkin puree

1/3 c. vegetable oil

2 tsp. vanilla extract

Preheat oven to 375°F. Grease and flour 18 muffin cups or use paper liners (I sprayed with PAM for easy release). Fill empty muffin cups with water for even baking.

Beat cream cheese until smooth. Add egg, brown sugar, and vanilla; beat until combined. Pop in the freezer to set while prepping the rest.

 Mix flour, brown sugar, cinnamon, ginger, and pecans. Cut in butter with a fork until crumbly. Set aside.

 In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Make a well in the center; add eggs, pumpkin, vegetable oil, and vanilla. Beat until well mixed.

 Fill muffin cups halfway with batter. Remove cream cheese mixture from freezer and add 1 Tbsp. (or 2 Tbsp. for jumbo muffins) to the center of each. Sprinkle with streusel topping.

 Bake for 20–25 minutes (longer for jumbo pans; check with a toothpick). Run a knife around each muffin’s edge, cool in pan for 10 minutes, then gently pry out and cool completely on a wire rack.

 Note: Save leftover pumpkin for pumpkin pie cocoa!

These muffins are a cozy mystery lover’s dream and a fall breakfast win. What’s your favorite culinary cozy recipe?As an Amazon Associate I earn from qualifying purchases.

Embracing Pumpkin Spice Season with a Hearthside Pumpkin Bread with Whiskey Glaze

 

As the crisp air of autumn creeps in and the leaves begin to turn, there’s no better way to welcome pumpkin spice season than by filling your home with the warm, comforting aroma of freshly baked pumpkin goods. The scent of cinnamon, nutmeg, and cloves wafting through the kitchen instantly transforms any space into a cozy haven. This Hearthside Pumpkin Loaf, studded with chocolate morsels and crunchy pecans, is the perfect way to celebrate the season. Whether you’re hosting a fall gathering or simply craving a slice of something indulgent, this loaf delivers all the flavors of autumn in every bite.

Hearthside Pumpkin Loaf with Fireball Whiskey Glaze

 For the Loaf:

½ c. butter

1 c. sugar

2 large eggs

1¾ c. flour

1 t. baking soda

½ t. kosher salt

1 t. ground cinnamon

½ t. ground nutmeg

¼ t. ground ginger

¼ t. ground cloves

1/8 t. ground allspice

¾ c. pumpkin purée

¾ c. milk chocolate morsels

¾ c. chopped pecans, divided

For the Glaze:

½ c. sifted powdered sugar

1 T. Fireball whiskey

1/8 t. ground nutmeg

1/8 t. ground cinnamon

  

Preheat oven to 350ºF. Grease and flour a 9"x5"x3" loaf pan or spray with Baker’s Joy.

Cream butter in a large bowl. Gradually add sugar, beating well until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Add dry ingredients to the creamed mixture alternately with pumpkin, beginning and ending with the flour mixture. Stir in chocolate morsels and ½ c. pecans. Spoon batter into the prepared loaf pan. Sprinkle the top with the remaining ¼ c. pecans.

 Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

 Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Meanwhile, make the glaze.

Combine sifted powdered sugar, whiskey, nutmeg, and cinnamon in a small bowl. Stir until smooth. Drizzle glaze over the cooled loaf.

This pumpkin loaf is perfect for breakfast, a cozy afternoon snack, or even as a homemade gift for friends and family during the fall season. The combination of warm spices, sweet pumpkin, and rich chocolate makes it a crowd-pleaser every time. 

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Fireball Pumpkin Spice Muffins

 

As the leaves turn golden and the air gets crisp, there’s nothing like the warm, cozy flavors of fall to make you feel right at home. These Fireball Pumpkin Spice Muffins Muffins are the perfect autumn treat, blending the earthy sweetness of pumpkin with the fiery kick of Fireball whiskey-soaked raisins. With a hint of cinnamon and cloves, these muffins (or muffin tops, if you’re feeling fancy) are a delightful addition to your fall baking lineup. Whether you’re hosting a cozy brunch or just craving a seasonal snack, this recipe is easy to whip up and guaranteed to impress. Let’s dive into this boozy, spiced goodness that screams fall in every bite!Fireball Pumpkin Spice Muffins

1 c. golden raisins

½ c. Fireball whiskey

2 large eggs

1 c. pumpkin puree

1¼ c. granulated sugar

¾ t. ground cloves

¾ t. cinnamon

½ t. kosher salt

1/3 c. corn oil

1¾ c. flour

1½ t. baking powder

½ t. baking soda

 Preheat the oven to 400°F. Spray a muffin pan with Baker’s Joy or use paper liners.

In a small bowl, soak the golden raisins in the Fireball whiskey for 35 minutes. Don’t drain—the whiskey adds a bold flavor to the batter! Set aside. 

In a large mixing bowl, beat the eggs until foamy. Stir in the canned pumpkin, granulated sugar, cloves, cinnamon, and salt. Add the corn oil and mix until everything’s well combined.

 In a separate bowl, whisk together the flour, baking powder, and baking soda.

 Add the dry mixture to the pumpkin mixture, along with half of the whiskey-raisin mixture. Stir until just combined. Add the remaining raisin mixture and mix gently—don’t overmix.

 Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake for 20-25 minutes until the tops spring back when lightly pressed.

Let the muffins cool slightly before serving.

Tips for Success

- For an extra touch, sprinkle a pinch of cinnamon sugar on top before baking for a crunchy, sweet crust.

- If you’re not a whiskey fan, swap the Fireball for apple cider for a non-alcoholic version (though you’ll miss that spicy kick!).

- These muffins freeze well, so make a batch and save some for those chilly fall mornings when you need a quick treat.

These muffins are a celebration of fall’s best flavors, with the whiskey-soaked raisins adding a fun, grown-up twist. They’re perfect for sharing at a harvest party or enjoying solo with a good book by the fire. What’s your favorite way to savor the season? Let me know in the comments!

Makes about 12 muffins

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Pumpkin Muffins with Bourbon Raisins

 

It just wouldn’t be fall without my whipping up a batch of pumpkin muffins. Every year I try to use a different recipe, or add a bit of variety to existing recipes, by switching or swapping out an ingredient or two. This year I decided that different ingredient was going to be bourbon. These are phenomenal! If you don’t like bourbon, it doesn’t matter, it is not overt, it just adds to the overall deliciousness, while enhancing the flavor of the pumpkin. The raisins are plump and fabulous here, particularly considering that I used two different kinds. I guarantee that these are going to be a part of my Thanksgiving table. I believe that I can also guarantee they will disappear in a flash.

Pumpkin Muffins with B0urbon Raisins

½ c. raisins

½ c. golden raisins

½ c. bourbon

2 large eggs

1 c. pumpkin purée

1¼ c. sugar

¾ t. ground cloves

¾ t. cinnamon

½ t. salt

 1/3 c. canola oil

1¾ c. flour

1½ t. baking powder

½ t. baking soda 

The night before, soak the raisins in the bourbon, do not drain.

 Preheat the oven to 400°F. Line a 12-well cupcake pan with paper liners; set aside.

 In a large mixing bowl, beat the eggs until foamy, stir in the pumpkin, sugar, cloves, cinnamon, and salt.  Add the canola oil and mix well.  In a separate bowl, stir together the flour, baking powder, and baking soda.  Add the dry mixture to the pumpkin mixture with half of the raisin-water mixture.  Mix well, add remaining raisin mixture; stir to mix.  Fill greased muffin pans 2/3 full.  Bake until the top springs back when pressed with fingers, about 25 minutes.

Dust with powdered sugar when they have cooled.

 

This recipe makes 12 to 16 standard size muffins.

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Pumpkin Crumb Cake with Maple Bourbon Glaze

 

Generally speaking, I get a craving for pumpkin in mid-August, which is why you’ll find a lot of pumpkin recipes here on the blog during that time. I got the same craving this past August, bought quite a few cans of pumpkin purée, and then I never got around to using them. That changed last weekend when I was a whirling dervish in the kitchen. Over the course of three days, I spent about 24 hours on my feet in the kitchen experimenting with recipes. This one is delish! It’s good at breakfast, brunch, as a dessert at dinner, or any old time of the day. I found that it tasted better the second day, so that makes it wonderfully make ahead.Pumpkin Crumb Cake with Maple Bourbon Glaze

1¾ c. flour

1 t. baking soda

2 t. ground cinnamon

1 t. pumpkin pie spice

1/8 t. ground cloves

½ t. kosher salt

½ c. vegetable oil

½ c. sugar

½ c. packed dark brown sugar

1 15-oz. can pumpkin puree

2 large eggs, room temperature

¼ c. milk, room temperature

Crumb Topping

¾ c. flour

¼ c. sugar

¼ c. packed brown sugar

1 t. pumpkin pie spice

6 T. unsalted butter, melted

Maple Icing

1½ c. confectioners’ sugar

2 T. pure maple syrup

2 T. bourbon

 Preheat oven to 425°F. Line  an 8” x 8” pan with parchment paper, leaving a 2” overhang on two sides; spray with nonstick spray. .

 For the cake: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, cloves, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

 Pour into prepared pan.

 For the topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in melted butter with a fork until crumbs form.

Bake for 5 minutes at 425°F and then reduce the temperature to 350°F. Bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 30-40 minutes.

Lift cake from pan using parchment paper overhang and place on serving plate. Slide the parchment out from beneath the cake and drizzle on glaze.

 Make the glaze: Whisk glaze ingredients together until combined and smooth. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week. I think this tastes better on Day Two.

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