Similar Recipes
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Chestnut Sage Muffins
Sage and chestnut flour provide much of the perceived sweetness in this recipe. These muffins would be great for any winter holiday breakfast, with cranberry jam or orange marmalade, or even a sweetened cream cheese.
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Cornbread Muffins
Moist and tender cornbread muffins made with canned creamed corn.
Sarabeth's Pumpkin Muffin
These beautiful pumpkin raisin muffins from Sarabeth's are topped with crunchy sunflower seeds for a unique take on the beloved fall breakfast treats.
Sweet Potato Biscuits with Maple Bacon
Soft, mildly-flavored and speckled with crumbles of maple-lacquered bacon, these Sweet Potato Biscuits are a wonderful addition to any fall bread basket.
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Baking With Dorie: Corniest Corn Muffins
Photograph by Alan Richardson I’m still in Paris (yay!) and while I saw brilliant yellow forsythia when I was at the Sunday market, and while there are a few cherry blossoms out in the gardens that get full sun, it’s...
Buttermilk Pumpkin Spice Waffles with Toasted Pumpkin Seeds
These fluffy buttermilk pumpkin spice waffles are adapted from Sarabeth's Bakery in New York City. They're perfect for a cozy fall or winter breakfast.
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Maple and Walnut Cornbread
Maple syrup adds a distinct sweetness that pairs well with the toasted walnuts that give this tender and moist cornbread a nice crunch.
Bouchon Bakery Corn Muffin
This recipe for Bouchon Bakery corn muffins is sheer perfection. These tender morsels are full of sweet corn kernels for added texture and flavor.
Pumpkin Pecan Scones with Maple Glaze
These Pumpkin Pecan Scones are the perfect trifecta of fall flavors. The ubiquitous pumpkin is heightened by the crunch of nutty pecans and sweet maple glaze. You'll never want another pumpkin scone after trying these.
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Apple Buttermilk Muffins
These tender apple muffins are spiced with cinnamon and nutmeg.
This recipe for savory corn muffins has all the flavors of fall: sage, butternut squash, bacon, cheese, and maple syrup. Change up your autumn bread basket!
Serve With
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table wi...
Easy Thanksgiving Menus
Easy, impressive Thanksgiving menu, made from scratch! You'll be the talk of Thanksgiving with these recipes that taste amazing yet simple to make.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
Maple Roasted Pumpkin with Chili and Feta
Roasted pumpkin with maple syrup, walnuts, roasted pumpkin seeds, chilli and feta. My new favourite way with pumpkin!
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
Weeknight Hummus Plate — Ethan