Happy Fall!!! I hope it’s beautiful and peaceful and full of joyful moments!🍂

Recipes below👇🏼

Cinnamon Bun Muffins (or loaf!)🍂:
For the cinnamon crumb:
1 C packed brown sugar
3 tbsp butter, melted
1 tbsp cinnamon
2 tbsp flour

Combine the brown sugar, cinnamon, flour, and melted butter into crumbs. Spread onto a baking sheet lined with parchment paper and chill in the freezer for 30 minutes, then break into pea-sized pieces.

For the batter:
3 1/4 C flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1// tsp salt
1 1/4 C buttermilk
1 C sugar
1/2 C butter, melted
2 eggs
1/4 C sour cream
1/4 C canola or avocado oil
1 tbsp vanilla

Line a muffin pan with liners and preheat oven to 425.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the buttermilk, sugar, melted butter, egg, sour cream, oil, and vanilla.
Whisk together the wet and dry ingredients until just combined, then fold in the cinnamon crumbs with a spatula.
Fill muffin liners 3/4 of the way with the batter and bake at 425 for 8 minutes. Then reduce the heat to 350 and bake for another 10-18 minutes, until a toothpick comes out with a few moist crumbs.
Let the pan cool for 10 minutes, then transfer muffins to a wire rack to finish cooling.
Once fully cool, dunk the tops of the muffins into the glaze.

For the cream cheese glaze:
3 oz softened cream cheese
1/3 C powdered sugar
3/4 tsp vanilla
Enough milk to make a glaze consistency (start with 1 tbsp)

Mix the cream cheese, powdered sugar, and vanilla together. Add a splash of milk and mix, adding a little bit at a time until it reaches a glaze consistency.

Sweet Potato Hash🍂:
Diced cooked sweet potatoes (I air fry them with salt, pepper, and cayenne)
Cooked bacon pieces (I cut the bacon before cooking)
Handful of spinach
1 egg
Salt & pepper

Drizzle a tablespoon of olive oil into a cast iron skillet and add cooked sweet potato. Cook over medium heat and stir sparingly so they get crispy on the bottom.
Next add in the bacon, then a handful of spinach.
Make a well in the center of the skillet and crack the egg inside. Cover with a lid and cook over low heat until it reaches your desired doneness. Top with salt and pepper.


Pumpkin Scones🎃:
2 1/4 C flour
1/4 C packed brown sugar
1/2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/2 C cold cubed butter
1 egg
1/2 C canned pumpkin
1/3 C milk

In a large bowl, combine flour, brown sugar, baking powder & soda, salt, and spices. In a small bowl, whisk together the egg, milk, and pumpkin. Cut butter into the flour mixture until it resembles coarse crumbs. Add pumpkin mixture and stir until a dough forms. Turn the dough out onto a floured surface and knead 10 times. Lightly flour the top and pat into an 8-inch circle. Cut into 8 equal wedges and place on a baking sheet lined with parchment paper. Bake at 400 for 12-15 minutes, until the bottoms are lightly golden brown. Frost and serve while still warm!


For the frosting:
2 tbsp melted butter
3 C powdered sugar
1 tsp vanilla
Enough milk to make desired consistency (start with 2 tbsp)

Stir all ingredients together in a bowl abd add a little milk at a time until it’s a thick glaze consistency.

Maple Cinnamon Granola🍂:
3 C old fashioned rolled oats
1 C nuts (I used a mixture of pecans and walnuts)
1/4 C maple syrup
1/4 C packed brown sugar
1/3 C coconut oil, melted
1 1/2 tsp vanilla
3/4 tsp cinnamon
1/2 tsp salt

Preheat oven to 350 and line a baking sheet with parchment paper.
In a large bowl, combine all of the ingredients, except the nuts.
Pour the granola onto the baking sheet and press down evenly with the back of a spatula.
Bake for 15 minutes, rotate the pan, add the nuts, and finish baking for another 10 minutes.
Let granola cool completely before breaking into clusters.
Store in an airtight container at room temp for up to 4 weeks.

Instagram: @peytencooper

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