Meow Recipes

Thursday, September 24, 2026

20 Best Cozy Fall Baking Recipes

Fall baking season is officially here! (The best baking season, to be clear.) There’s no better feeling than a trip to the apple orchard that ends with cinnamon sugar apple cake in the oven, or stocking up on cans of pumpkin knowing that pumpkin muffins are in your future. I LOVE YOU, FALL!

There’s something for breakfast, something for snacking, something for lunchboxes, and something for cozy late-night TV time on the couch. Something for everyone!

Hoping you find some good fall coziness with one of these. Here’s to lots of fall baking! ❤️

Best Fall Baking Recipes

Cinnamon Sugar Apple Cake

This simple cinnamon sugar apple cake is light and fluffy, loaded with fresh apples, and topped with a crunchy cinnamon sugar layer!

418 reviews / 4.6 average

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Feel-Good Apple Muffins

These Apple Muffins are EVERYTHING. Wholesome and nutritious, moist and dense, perfectly but not overly sweet, and honestly divine with a little butter and honey.

58 reviews / 4.9 average

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Pumpkin muffins with cream cheese filling.

Pumpkin Muffins with Maple Cream Cheese Filling

Pumpkin muffins are getting a lightly crunchy, sparkly cinnamon sugar topping, and then stuffed to the brim with maple cream cheese whipped cream. YUM.

9 reviews / 4.6 average

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Favorite Pumpkin Granola

Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.

41 reviews / 4.9 average

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Favorite Pumpkin Muffins

These Pumpkin Muffins! Made with oats instead of flour and real maple syrup instead of refined sugar. And everyone loves them, including meeee!

97 reviews / 4.7 average

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Pumpkin Caramel Monkey Bread

Soft, buttery bites coated in gooey pumpkin caramel sauce and a drizzle of white chocolate. My family loves this pumpkin caramel monkey bread!

7 reviews / 4.6 average

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House Favorite Cinnamon Rolls with Cream Cheese Frosting

Sweet Cinnamon Rolls! Made with pillowy brioche dough and cinnamon sugar tucked into every nook and cranny. This makes a BIG batch of dough that you can divide and save for later…or make extra all for yourself!

510 reviews / 4.8 average

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Maple Quinoa Granola

Maple Quinoa Granola! Golden, crunchy, naturally sweetened clustery granola with speckles of quinoa, nuts, coconut, oats, chia, and other delicious, good-for-you things!

8 reviews / 5 average

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Favorite Browned Butter Chocolate Chip Cookies

Browned butter and brown sugar caramelly goodness, crispy edges, barely thick and soft centers, and melty little puddles of chocolate chips.

149 reviews / 4.5 average

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Addicting Caramel Apple Crisp Bars

These layered bars are so simple! Loaded with homemade caramel and apples. Caramely apple layer tucked in by a brown sugar-y crust on both sides.

29 reviews / 4.8 average

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Five Minute Single Serving Apple Crisp

Five Minute Single Serving Apple Crisp with a wholesome oat, pecan, and coconut oil topping. Made super fast in the microwave! No oven required.

42 reviews / 4.6 average

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Pumpkin shortcakes with whipped cream and apples.

Pumpkin Shortcakes with Cinnamon Apples and Maple Whipped Cream Cheese

Pumpkin Biscuits with Cinnamon Apples for you! Warm and gooey cinnamon brown sugar apples piled between fluffy pumpkin biscuits that YOU made. Pile on the creamy twists of whipped maple cream cheese and yes, this is exactly the over-the-top brunch/dessert/snack you need.

5 reviews / 5 average

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Pumpkin Energy Bites

Pumpkin Energy Bites! The BEST easy fall snack. Made with simple ingredients like oats, pumpkin, almond butter, maple syrup, and pumpkin seeds.

37 reviews / 4.8 average

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Dulce De Leche Tiramisu

Creamy dulce de leche layered with espresso-soaked ladyfingers in one delightful slice! This Dulce De Leche Tiramisu is my new favorite dessert.

31 reviews / 4.9 average

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Healthy Gingerbread Muffins

These healthy gingerbread muffins are made with coconut oil, whole wheat flour, and real maple syrup. So puffy and so delicious!

24 reviews / 4.7 average

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Pumpkin Bundt Cake

Pumpkin Cake! A perfectly dense, moist cake with a crunchy sweet brown sugar streusel. YUM!

9 reviews / 4.9 average

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Healthy Maple Glazed Pumpkin Muffins

These Healthy Maple Glazed Pumpkin Muffins use whole grains, less oil, and less sugar to make a jumbo fall muffin. Yummm.

62 reviews / 4.8 average

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Pecan Pie Energy Bites

These Pecan Pie Energy Bites are a cute lil’ 7-ingredient miracle! Made with dates, pecans, oats, almond butter, and maple syrup, you’re going to be snackin’ on these all. day. long.

25 reviews / 4.9 average

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Raisin bran muffin with butter and honey.

Raisin Bran Muffins

This is a recipe for Raisin Bran Muffins from my very best friend. Perfect hot out of the oven with melted butter and honey.

72 reviews / 4.8 average

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Super Moist Pumpkin Bread

This is an easy, classic, super moist pumpkin bread recipe made with olive oil, pumpkin, and cinnamon, and topped with crunchy turbinado sugar.

37 reviews / 4.5 average

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Favorite Fall Dinners

Keep the coziness going with a few favorite fall dinners! Comforting, crowd-friendly, and the best meals to make when the weather starts getting chilly.

The post 20 Best Cozy Fall Baking Recipes appeared first on Pinch of Yum.

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Friday, September 11, 2026

Mini Freezer Stash #1

Guys! Welcome to our September Mini Freezer Stash!

I absolutely love how my life feels when I have stuff ready to go. Like a crockpot meal set for our busy ballet night, or wholesome homemade muffins to tuck in a lunchbox. Makes me feel like I’m just crushing it at life.

I really wanted this set to feel NOT overwhelming and actually useful.

This Mini Freezer Stash:

Takes less than one hour
Uses whole food ingredients
Has recipes that we *actually* want to eat.

The format couldn’t be easier – you basically assemble stuff in bags and freeze it!

And the recipes this month are some of the top-rated fall faves!

Pumpkin Muffins
Butter Chicken
Tortilla Soup
Ricotta Meatballs

If you want, you can get the cute little recipe cards sent to you (free) via email – the form is right here below. I like to print the cards out and attach them to the bags!

I hope you find this as helpful as it’s been for me!

1 Pumpkin Muffins

Pumpkin Muffin held in hand with bite taken out.

Makes 16-18 muffins

Blend:

14-oz. can pumpkin puree
3 cups rolled oats
1 cup full-fat plain Greek yogurt
3/4 cup maple syrup
3 eggs
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon (optional)
1/2 tsp. salt
1/2 cup chocolate chips (optional)

Bake: 375° // 15-17 minutes

Freeze: Store muffins in an airtight container or bag in the freezer (or fridge). To reheat from frozen, microwave 45-60 seconds.

Things to Know:

I bake these in a muffin tin lined with avocado oil.

2 Butter Chicken

Serves 4

(the picture above shows meatballs – you can make this with meatballs or just chicken thighs as directed below!)

Freeze Together:

1 red onion, roughly chopped
2 tsp. garlic paste
2 tsp. ginger paste
1/4 tsp. turmeric
1/4 tsp. smoked paprika
1 tsp. garam masala
1/2 tsp. cumin
1 1/2 tsp. kosher salt
1 tsp. sugar
14-oz. can crushed tomatoes
1/2 cup chicken broth

Cook With:

1 1/2 lbs. chicken thighs

Crockpot: Low // 8 hours
Instant Pot: High // 16 minutes
Stovetop: Simmer // 30 minutes

Final Step: Remove chicken from the sauce and shred into large chunks. Puree the sauce (I use an immersion blender). Add ½ cup heavy cream and 2 tbsp. butter to the sauce. Add chicken back in. Serve with rice, naan, and cilantro.

Things to Know:

The chicken is listed separately to make it safe for crockpot cooking. You add the frozen portion above, plus a package of chicken thighs, to the crockpot (or whatever method you’re using).
Chicken breasts also work.
I thaw this by running the bag under warm water for a few minutes and breaking the mixture into chunks.

3 Chicken Tortilla Soup

Serves 6

Freeze Together:

1 red onion, diced
1 jalapeño, minced
2 tsp. garlic paste
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
¼ tsp. dried oregano
1 1/2 tsp. salt
28-oz. can crushed tomatoes

Cook With:

1 1/2 lb. boneless skinless chicken thighs
3 cups chicken broth

Crockpot: Low // 8 hours
Instant Pot: High // 16 minutes
Stovetop: Simmer // 30 minutes

Final Step: Shred chicken. Add a 14-oz. can drained and rinsed pinto beans. Serve with tortilla strips, lime wedges, and sour cream!

Things To Know:

Chicken is listed separately to make it safe for crockpot cooking. You add the frozen portion above, plus a package of chicken thighs and the broth, to the crockpot (or whatever method you’re using).
Chicken breasts will also work.
I thaw this by running the bag under warm water for a few minutes and breaking the mixture into chunks.

4 Ricotta Meatballs

Serves 4-5

Mix, Roll, and Freeze:

Freeze on parchment-lined pan; divide into two bags

2 lb. ground turkey
1 cup full-fat ricotta cheese
1 cup Parmesan cheese
1 cup panko
2 tsp. garlic powder
2 tsp. salt
1 tsp. Italian seasoning

Instructions for one bag:

Bake: 400° // 30 minutes

Final Step: After baking, add 32-oz. of marinara sauce like Rao’s. Bake for 10 mins to warm. Mix 1/4 cup panko, 1/4 cup Parmesan, 2 tsp. olive oil, and parsley, sprinkle on meatballs, and broil until golden and crispy. Serve with pasta or garlic bread and a salad!

Things to Know:

Freeze the meatballs on a parchment lined pan so they won’t stick together. Once frozen, transfer to a bag (or two).
I bake these in a shallow Dutch oven or cast iron pan with a bit of oil. Then I can add the sauce directly to that same pan.
The crispies on top are optional but make it more fun to eat!

If you love this mini freezer stash and want even more freezer meal life-savers, you can get a full packet of 22 dinner recipes right here!

The post Mini Freezer Stash #1 appeared first on Pinch of Yum.

from Pinch of Yum https://ift.tt/KPqCB6r

Tuesday, September 1, 2026

Peanut Chicken with Ginger Slaw

Peanut chicken on a plate with rice and slaw.

This Is Exactly What I Want To Be Eating, ALl The Time.

I made this for dinner when my brother came to visit, and by the end of his visit three days later, I had already made it again because we all loved it so much.

Can this just be dinner for the next three weeks? the next month? the next year? Peanut chicken, coconut rice, and ginger slaw is truly a match made in heaven.

In the bowl:

thin strips of chicken, coated generously in the Trader Joe’s peanut satay sauce
rich, steamy coconut rice
a punchy ginger slaw with purple cabbage and thinly sliced shallot
cilantro and crispy shallots to top it off

The ginger slaw in particular – MORE OF THAT PLEASE. I could eat that on / with / around everything. It’s bright and zingy with a sassy little gingery bite.

And the freshness of the vibrant slaw against the richness of the peanut chicken and coconut rice – ugh. I love it so much.

Peanut chicken with rice and slaw on a plate.

I use the Trader Joe’s peanut satay sauce for this (same stuff I used on this recipe)! But if you don’t have access to Trader Joe’s, a homemade peanut satay sauce like this one will work! I think they’ve recently changed the sauce just slightly – it used to be pretty thick, but my last few batches have been smooth and drizzle-able right out of the jar!

Hope you guys love this combo as much as I do.

How To Make This Peanut Chicken with Ginger Slaw (In Pictures!)

1 Slice and Sauce the Chicken.

The marinating time is minimal; I just let it sit in the sauce for a bit while I prep everything else.

2 Shred the shallots and cabbage.

I use a mandoline for this! You could skip the shallots and use a store-bought purple slaw – I do love the thinly sliced shallots in there, though!

3 Toss the Slaw.

I often use my hands – it’ll be juicy and so fragrant, crunchy-tender, and just so yummy.

4 Cook the Chicken.

Use a good nonstick skillet for this, with a bit of avocado oil! Air frying also works. The chicken cooks fast!

5 You’re Done! Yum!

The coconut rice and chicken on the bottom, and a scoop of the slaw on top. YUM.

If you’re short on time and looking to make even easier:

Use frozen precooked rice instead of making the coconut rice.
Use pre-shredded purple cabbage and skip the shallot for the slaw.

Peanut Chicken with Ginger Slaw

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Author: Lindsay
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Dairy-Free, Gluten-Free

Description

Coconut rice, bright ginger slaw, and a quick peanut chicken using Trader Joe’s peanut satay sauce!

Ingredients

Units

Peanut Chicken

1 lb boneless skinless chicken breasts, thinly sliced
1/4 cup Trader Joe’s Peanut Satay Sauce (more for serving)
1 clove garlic, grated (or 1/2 teaspoon garlic powder)
1/2 teaspoon salt
1 tablespoon avocado oil

Ginger Slaw

3 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon ginger paste (or grated fresh ginger)
1/2 teaspoon salt (more to taste)
4–5 cups shredded purple cabbage, very thinly sliced on a mandoline (about half of a head of cabbage)
1 shallot, very thinly sliced on a mandoline (optional, but I like it in there!)

Coconut Rice

2 cups jasmine rice
1 14–ounce can coconut milk
1 1/2 cups water
1 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Prep Chicken: Mix the chicken with peanut sauce, garlic, and salt. Let it rest for 15-30 minutes while you prep the other ingredients.
Coconut Rice: Rinse the rice under cold running water. Add to a saucepan with water, coconut milk, and salt; bring to a low simmer. Cover with a lid, and cook for 15 minutes. Remove lid; fluff rice with a fork.
Ginger Slaw: Stir the vinegar, sugar, ginger, and salt together in a large bowl. Add shredded cabbage and shallots; massage with your hands for a few minutes to tenderize the cabbage.
Cook Chicken: Heat the avocado oil in a large nonstick skillet over medium high heat. Add the chicken and stir fry, moving around in the pan to prevent burning, for a few minutes until fully cooked.
Serve: Place the coconut rice in a bowl, top with peanut chicken, and pile that slaw on top. Spoon extra peanut sauce over the chicken. Add cilantro, crispy shallots, and/or chili crisp to finish it off!