20 Easy Pumpkin Bread and Muffin Recipes

There’s a moment every fall when you walk past the canned pumpkin display and something primal kicks in. Suddenly you own six cans. You have no plan. You just know.

Good news: I’ve got the plan.

These 20 easy pumpkin bread and muffin recipes cover every situation you’ll run into between September and, let’s be honest, February. Need a one-bowl loaf for a Tuesday night? Covered. Need a bakery-style muffin that makes your coworkers ask if you bought them? Also covered. Need something gluten-free, vegan, or secretly packed with oats so you can call it breakfast? Yep.

I’ve baked every single style on this list at least once, and some of them roughly forty times. I’ve also made mistakes so you don’t have to, like the year I confidently grabbed pumpkin pie filling instead of pumpkin purée and served my in-laws a loaf with the texture of wet cardboard. Live and learn.

Here’s what you’re getting: real recipes with real ratios, honest notes about what works, and zero patience for the fluff. Every recipe uses ingredients you can find at a normal grocery store. Most take under 15 minutes of hands-on work. A few of them are so easy they feel like cheating. Grab a whisk. Preheat something. Let’s bake.

First, The Pumpkin Bread Ground Rules

Before we get to the list, a few things that will save you from mediocre pumpkin bread forever.

Use pumpkin purée, not pumpkin pie filling. They sit next to each other on the shelf like they’re friends. They are not friends. Pie filling is pre-sweetened and pre-spiced, and it will wreck your ratios.

Blot your pumpkin if it looks watery. Some brands run wetter than others. Press the purée between a couple of paper towels for thirty seconds, and your crumb will thank you.

Don’t overmix. Once the flour goes in, stir until you just stop seeing dry streaks. Overmixing builds gluten, and gluten makes tough, rubbery bread. Lumps are fine. Lumps are your friends.

Oil beats butter for moisture. Butter tastes incredible, but oil keeps pumpkin bread soft for days. My compromise: use oil in the batter and put the butter on the slice. Problem solved.

Underbake slightly, then rest. Pull the loaf when a toothpick comes out with a few moist crumbs, not bone dry. Carryover heat finishes the job.

Spices need volume. Pumpkin is mild. If your bread tastes bland, it’s almost never the pumpkin’s fault. It’s that you were shy with the cinnamon. Be bold.

One more thing: pumpkin bread genuinely tastes better on day two. The spices bloom overnight. If you can resist slicing it warm, you’re a stronger person than me.

1. The Classic One-Bowl Pumpkin Bread

This is the recipe you memorize. No mixer, no creaming, no separate bowls of dry ingredients cluttering your counter. Just one bowl and a whisk.

Ingredients

1 ¾ cups all-purpose flour
1 cup canned pumpkin purée
¾ cup granulated sugar
¼ cup brown sugar, packed
½ cup neutral oil (canola or vegetable)
2 large eggs
¼ cup water or milk
1 tsp baking soda
½ tsp baking powder
¾ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp cloves

Step-by-Step Instructions

Heat your oven to 350°F and grease a 9×5 loaf pan.
Whisk the pumpkin, both sugars, oil, eggs, and water in a large bowl until smooth.
Dump the flour, baking soda, baking powder, salt, and spices right on top.
Stir gently until the dry streaks disappear. Stop there.
Pour into the pan and bake 55 to 65 minutes, until a toothpick comes out with moist crumbs.
Cool in the pan for 15 minutes, then turn out onto a rack.

Why You’ll Love It

This loaf hits the exact texture you want: dense enough to hold a slice, soft enough to melt butter on contact. I make it in the same chipped mixing bowl every October, and my kids can now assemble it without me. That’s the real endorsement.

2. Bakery-Style Jumbo Pumpkin Muffins

You know those muffins with the enormous domed tops? That’s not magic; it’s temperature. Start hot, then drop the heat.

Ingredients

2 cups all-purpose flour
1 cup pumpkin purée
1 cup granulated sugar
½ cup melted butter
2 large eggs
⅓ cup buttermilk
1 tsp baking soda
½ tsp baking powder
¾ tsp salt
2 tsp pumpkin pie spice
Coarse sugar for sprinkling

Step-by-Step Instructions

Heat the oven to 425°F. Line 8 wells of a muffin tin and grease the tops of the pan.
Whisk pumpkin, sugar, melted butter, eggs, and buttermilk together.
Fold in the dry ingredients until barely combined.
Fill each liner nearly to the top. Yes, really. Sprinkle with coarse sugar.
Bake 5 minutes at 425°F, then drop to 350°F without opening the door and bake 15 to 17 more minutes.
Cool for 10 minutes before eating so you don’t scald your tongue.

Why You’ll Love It

The initial blast of heat makes the batter spring up fast, and that’s how you get the mushroom top. I brought these to a bake sale and three people asked which bakery I ordered from. I did not correct them.

3. Pumpkin Chocolate Chip Bread

Chocolate and pumpkin is an underrated pairing, and I will die on this hill. The bitterness cuts the sweetness perfectly.

Ingredients

1 ¾ cups all-purpose flour
1 cup pumpkin purée
¾ cup brown sugar
⅓ cup granulated sugar
½ cup oil
2 eggs
1 tsp vanilla
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 cup semi-sweet chocolate chips, plus more for the top

Step-by-Step Instructions

Oven to 350°F. Line a 9×5 pan with parchment.
Whisk the wet ingredients and sugars until glossy.
Add flour, soda, salt, and cinnamon. Stir until almost combined.
Toss the chocolate chips in a spoonful of flour, then fold them in. This keeps them from sinking.
Scrape into the pan, scatter extra chips on top, and bake for 60 to 70 minutes.
Cool completely before slicing, unless you enjoy chaos.

Why You’ll Love It

Semi-sweet chips work better than milk chocolate here, IMO. Milk chocolate makes the whole thing taste like a candy bar, and you lose the spice completely. This is the loaf my neighbor now requests by name every single November.

4. Cream Cheese Swirl Pumpkin Bread

Two batters, one pan, and a marbled top that looks like you have your life together.

Ingredients

Bread: one batch of the Classic One-Bowl batter (Recipe #1)

Swirl:

8 oz cream cheese, softened
⅓ cup sugar
1 egg yolk
1 tsp vanilla
1 tbsp flour

Step-by-Step Instructions

Make the classic pumpkin batter and set it aside.
Beat the cream cheese, sugar, yolk, vanilla, and flour until completely smooth. No lumps allowed.
Pour half the pumpkin batter into a greased 9×5 pan.
Spoon the cream cheese mixture over it, then top with the remaining pumpkin batter.
Drag a butter knife through in an S-shape three or four times. Don’t overdo it or you’ll lose the swirl.
Bake at 350°F for 65 to 75 minutes. Tent with foil if the top browns early.

Why You’ll Love It

The cream cheese layer bakes into something between cheesecake and custard. My one tip: soften the cream cheese fully, because cold cream cheese leaves white lumps that never blend. Store this one in the fridge and eat it cold. Trust me on that.

5. Cinnamon Streusel Pumpkin Muffins

A muffin without streusel is just a sad cupcake. There, I said it.

Ingredients

Muffins:

1 ¾ cups flour
1 cup pumpkin purée
¾ cup brown sugar
½ cup oil
2 eggs
1 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice

Streusel:

½ cup flour
⅓ cup brown sugar
4 tbsp cold butter, cubed
1 tsp cinnamon

Step-by-Step Instructions

Heat the oven to 375°F and line 12 muffin wells.
Pinch the streusel ingredients together with your fingers until you get clumps. Chill it while you mix the batter.
Whisk the wet muffin ingredients, then fold in the dry.
Divide the batter among the liners, about ¾ full.
Pile the streusel on generously. More than feels reasonable.
Bake 18 to 20 minutes.

Why You’ll Love It

Cold butter is the whole secret here; warm butter turns streusel into paste. I keep a jar of extra streusel in my freezer year-round, which is either genius or a warning sign. You decide.

6. Pumpkin Banana Bread

Two overripe bananas and half a can of pumpkin walk into a loaf pan. This is what clearing out your kitchen tastes like.

Ingredients

1 ¾ cups flour
¾ cup pumpkin purée
2 very ripe bananas, mashed (about 1 cup)
¾ cup brown sugar
⅓ cup oil
2 eggs
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg

Step-by-Step Instructions

Oven to 350°F. Grease a 9×5 pan.
Mash the bananas thoroughly, then whisk in pumpkin, sugar, oil, and eggs.
Add the dry ingredients and fold until just combined.
Pour into the pan and bake for 60 to 70 minutes.
Check at 55 minutes; this loaf runs wetter, so it may need extra time.
Cool completely. Seriously, it slices terribly when warm.

Why You’ll Love It

Banana brings sweetness and pumpkin brings moisture, so you can cut back on both sugar and oil. The blacker your bananas, the better this gets. I’ve used bananas that looked genuinely alarming and produced the best loaf of the season.

7. Greek Yogurt Pumpkin Muffins (The Healthy-Ish Ones)

Lower sugar, higher protein, and still actually good. That last part matters.

Ingredients

1 ¾ cups whole wheat pastry flour
1 cup pumpkin purée
¾ cup plain Greek yogurt
½ cup maple syrup
2 eggs
3 tbsp oil
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp pumpkin pie spice

Step-by-Step Instructions

Heat the oven to 375°F and line a 12-cup tin.
Whisk pumpkin, yogurt, maple syrup, eggs, and oil until smooth.
Stir in the dry ingredients until just combined.
Fill the liners about ⅘ full.
Bake 18 to 22 minutes.
Cool on a rack.

Why You’ll Love It

Full-fat Greek yogurt makes a noticeably better muffin than nonfat. I tried nonfat once to be virtuous and got something dry and slightly rubbery :/ Not worth the four calories you save. These freeze beautifully for grab-and-go breakfasts.

8. Stuffed Pumpkin Cream Cheese Muffins

The muffin version of finding money in your coat pocket. You bite in, and there’s a pocket of sweetened cream cheese waiting.

Ingredients

1 batch streusel muffin batter (Recipe #5, skip the streusel)
6 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla

Step-by-Step Instructions

Beat the cream cheese, powdered sugar, and vanilla until smooth.
Scoop 12 small dollops onto a parchment-lined plate and freeze for 30 minutes.
Meanwhile, heat the oven to 375°F and mix your muffin batter.
Fill each liner halfway, drop in a frozen cream cheese disc, then cover with more batter.
Bake for 19 to 22 minutes.
Cool for at least 20 minutes so the filling sets.

Why You’ll Love It

Freezing the filling is non-negotiable. Skip it and the cream cheese melts straight to the bottom and welds itself to the liner. Ask me how I know. Done right, these taste like a coffee shop splurge.

9. Gluten-Free Almond Flour Pumpkin Bread

No weird flour blends, no xanthan gum, no shopping trip to three stores.

Ingredients

2 ½ cups blanched almond flour
1 cup pumpkin purée
⅓ cup maple syrup
3 eggs
2 tbsp melted coconut oil
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ginger

Step-by-Step Instructions

Oven to 350°F. Line an 8×4 pan with parchment, leaving overhang.
Whisk pumpkin, maple syrup, eggs, and coconut oil together.
Add almond flour, baking soda, salt, and spices. Stir well; you can’t overmix this one.
Spread into the pan and smooth the top.
Bake 45 to 55 minutes, tenting with foil after 35 minutes.
Cool completely in the pan before lifting out. It’s fragile while warm.

Why You’ll Love It

Blanched almond flour, not almond meal. Almond meal has the skins in it and gives you a gritty, speckled loaf. This bread is dense and moist in a good way, and it holds up in the fridge for a week.

10. Vegan Pumpkin Bread

No eggs, no dairy, no compromise. The pumpkin does the binding work eggs usually handle.

Ingredients

2 cups all-purpose flour
1 ¼ cups pumpkin purée
¾ cup brown sugar
⅓ cup oat milk (or any plant milk)
⅓ cup oil
1 tbsp apple cider vinegar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 ½ tsp pumpkin pie spice

Step-by-Step Instructions

Heat the oven to 350°F and grease a 9×5 pan.
Stir the vinegar into the oat milk and let it sit for 5 minutes to curdle.
Whisk in pumpkin, sugar, and oil.
Fold in the dry ingredients until just combined.
Bake 55 to 65 minutes.
Cool 20 minutes in the pan, then transfer.

Why You’ll Love It

The vinegar reacts with the baking soda and gives you lift that eggs would normally provide. You won’t taste it, promise. I’ve served this to people who had no idea it was vegan, and nobody batted an eye.

11. Pumpkin Cornbread

Slightly savory, slightly sweet, and absolutely built for chili season.

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
¾ cup pumpkin purée
⅓ cup honey
½ cup buttermilk
⅓ cup melted butter
2 eggs
1 tbsp baking powder
¾ tsp salt
½ tsp cinnamon

Step-by-Step Instructions

Heat the oven to 400°F with a 10-inch cast iron skillet inside.
Whisk the wet ingredients together in one bowl.
Combine cornmeal, flour, baking powder, salt, and cinnamon in another.
Fold the two together quickly. Lumps are fine.
Carefully pull the hot skillet out, add a pat of butter, swirl, then pour in the batter.
Bake 22 to 26 minutes until the edges pull away and the center springs back.

Why You’ll Love It

Preheating the skillet gives you that crackly, golden crust that a cold pan just can’t. Go easy on the cinnamon here; this should lean savory. Serve it with butter and a drizzle of honey next to a bowl of chili and tell me you’re not happy.

12. Maple Pecan Pumpkin Bread

Maple and pecan were made for each other, and pumpkin is the friend who introduced them.

Ingredients

1 ¾ cups flour
1 cup pumpkin purée
½ cup pure maple syrup
⅓ cup brown sugar
½ cup oil
2 eggs
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 cup toasted pecans, chopped

Step-by-Step Instructions

Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes. Don’t walk away.
Heat the oven to 350°F and grease a 9×5 pan.
Whisk pumpkin, maple syrup, brown sugar, oil, and eggs.
Fold in the dry ingredients, then ¾ of the pecans.
Pour into the pan and scatter the rest of the pecans on top.
Bake 60 to 70 minutes.

Why You’ll Love It

Use real maple syrup, not pancake syrup. Pancake syrup is corn syrup wearing a costume and the flavor disappears completely in baking. Toasting the pecans takes five minutes and doubles their flavor; easily the highest-return step in this whole article.

13. Pumpkin Spice Latte Muffins

All the flavor of your $7 seasonal coffee order, minus the drive-thru line.

Ingredients

1 ¾ cups flour
1 cup pumpkin purée
¾ cup brown sugar
½ cup oil
2 eggs
2 tbsp instant espresso powder
2 tbsp hot water
1 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
Optional: ½ cup white chocolate chips

Step-by-Step Instructions

Dissolve the espresso powder in the hot water and let it cool slightly.
Heat the oven to 375°F and line a 12-cup tin.
Whisk the espresso mixture into the pumpkin, sugar, oil, and eggs.
Fold in the dry ingredients, then the white chocolate if you’re using it.
Fill the liners ¾ full.
Bake 18 to 21 minutes.

Why You’ll Love It

Instant espresso powder beats regular instant coffee by a mile. It’s more concentrated and far less bitter. FYI, the coffee flavor deepens overnight, so these are even better the next morning. Convenient, since that’s when you’d want them anyway.

14. Make-Ahead Pumpkin Oatmeal Muffins

The meal-prep hero. Bake a batch Sunday, eat breakfast all week, feel smug.

Ingredients

1 ½ cups old-fashioned rolled oats
1 cup flour
1 cup pumpkin purée
½ cup brown sugar
½ cup milk
¼ cup oil
2 eggs
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ cup raisins or chopped dates

Step-by-Step Instructions

Heat the oven to 375°F and line a 12-cup tin.
Soak the oats in the milk for 10 minutes. This softens them so they don’t stay chewy.
Whisk pumpkin, sugar, oil, and eggs into the oat mixture.
Fold in flour, baking soda, salt, and cinnamon, then the raisins.
Divide among the liners.
Bake 20 to 24 minutes.

Why You’ll Love It

Rolled oats, not quick oats. Quick oats turn to mush and you lose all the texture. These reheat perfectly in 20 seconds and keep in the freezer for three months. My weekday breakfast problem, permanently solved.

15. Mini Cinnamon-Sugar Pumpkin Muffin Bites

Tiny, buttery, rolled in cinnamon sugar. Basically pumpkin donut holes that skipped the fryer.

Ingredients

1 ½ cups flour
¾ cup pumpkin purée
½ cup sugar
⅓ cup melted butter
1 egg
¼ cup milk
1 ½ tsp baking powder
¼ tsp salt
1 ½ tsp pumpkin pie spice

Coating:

6 tbsp melted butter
½ cup sugar + 2 tsp cinnamon

Step-by-Step Instructions

Heat the oven to 350°F and grease a 24-cup mini muffin tin well.
Whisk the wet ingredients, then fold in the dry.
Fill each mini well about ¾ full.
Bake 11 to 13 minutes.
While still warm, dip each muffin in melted butter, then roll in cinnamon sugar.
Set on a rack and try to leave some for other people.

Why You’ll Love It

Coat them warm, not hot and not cold. Too hot and the butter soaks through; too cold and the sugar won’t stick. These vanish faster than any other recipe on this list, and I’ve stopped pretending otherwise. 🙂

16. Pumpkin Cranberry Bread

Tart cranberries against sweet spiced pumpkin. It’s the most festive loaf here by a wide margin.

Ingredients

1 ¾ cups flour
1 cup pumpkin purée
¾ cup sugar
½ cup oil
2 eggs
¼ cup orange juice
1 tbsp orange zest
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
1 ½ cups fresh or frozen cranberries

Step-by-Step Instructions

Oven to 350°F. Line a 9×5 pan with parchment.
Whisk pumpkin, sugar, oil, eggs, orange juice, and zest together.
Fold in the dry ingredients until barely mixed.
Toss the cranberries in a tablespoon of flour, then fold them in. Don’t thaw frozen ones.
Bake 65 to 75 minutes, tenting with foil at the 45-minute mark.
Cool completely before slicing.

Why You’ll Love It

The orange zest is what makes this work. Without it, the cranberries just taste aggressively sour; with it, everything snaps into focus. Dried cranberries are fine in a pinch, but fresh ones burst into little pockets of jam and that’s the whole point.

17. Chai-Spiced Pumpkin Muffins

Pumpkin spice is great. Chai spice is pumpkin spice that went abroad and came back interesting.

Ingredients

1 ¾ cups flour
1 cup pumpkin purée
¾ cup brown sugar
½ cup oil
2 eggs
⅓ cup strongly brewed chai tea, cooled
1 tsp baking soda
½ tsp salt
Spice blend: 1 ½ tsp cinnamon, 1 tsp cardamom, ¾ tsp ginger, ½ tsp allspice, ¼ tsp black pepper, ¼ tsp cloves

Step-by-Step Instructions

Steep two chai tea bags in ⅓ cup boiling water for 10 minutes. Cool it down.
Heat the oven to 375°F and line a 12-cup tin.
Whisk the chai into pumpkin, brown sugar, oil, and eggs.
Fold in flour, baking soda, salt, and the full spice blend.
Fill the liners ¾ full.
Bake 18 to 21 minutes.

Why You’ll Love It

Yes, the black pepper belongs there. It adds a tiny warm bite on the finish that makes people say “what is that?” Cardamom is the real star, though; skip it, and you’ve just made regular pumpkin muffins with extra steps.

18. Pumpkin Zucchini Bread

Two vegetables, one loaf, and somehow it still tastes like dessert. Nobody has to know.

Ingredients

1 ¾ cups flour
¾ cup pumpkin purée
1 cup grated zucchini, squeezed dry
¾ cup brown sugar
⅓ cup oil
2 eggs
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ cup walnuts, optional

Step-by-Step Instructions

Grate the zucchini, then wring it out in a clean kitchen towel. You’ll be shocked how much water comes out.
Heat the oven to 350°F and grease a 9×5 pan.
Whisk pumpkin, sugar, oil, and eggs, then stir in the zucchini.
Fold in the dry ingredients and the walnuts.
Bake 60 to 70 minutes.
Cool at least 30 minutes before slicing.

Why You’ll Love It

Squeezing the zucchini is the entire difference between great bread and a soggy brick. I skipped it once because I was in a hurry, and the center never fully set. Learn from my impatience. The zucchini disappears into the crumb completely, which makes this a solid vegetable-smuggling operation.

19. Pumpkin Apple Muffins

Chunks of apple in a spiced pumpkin muffin. It’s autumn in a paper liner.

Ingredients

1 ¾ cups flour
1 cup pumpkin purée
¾ cup brown sugar
½ cup oil
2 eggs
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
¼ tsp nutmeg
1 ½ cups Granny Smith apples, peeled and diced small

Step-by-Step Instructions

Heat the oven to 375°F and line a 12-cup tin.
Dice the apples into ¼-inch pieces. Bigger chunks steam and leave holes.
Whisk the wet ingredients, then fold in the dry.
Stir in the apples last.
Fill the liners nearly full and bake 20 to 23 minutes.
Cool 10 minutes in the pan.

Why You’ll Love It

Granny Smith over Honeycrisp, every time. Honeycrisp goes soft and watery in the oven, while Granny Smith holds its shape and adds tartness the pumpkin needs. IMO, this is the most underrated recipe on the entire list.

20. Brown Butter Bourbon Pumpkin Bread

We’re finishing strong. Nutty brown butter, a splash of bourbon, and a maple glaze on top.

Ingredients

1 ¾ cups flour
1 cup pumpkin purée
½ cup butter, browned and cooled
¾ cup brown sugar
2 eggs
2 tbsp bourbon
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg

Glaze: 1 cup powdered sugar, 2 tbsp maple syrup, 1 tbsp milk

Step-by-Step Instructions

Melt the butter over medium heat and keep going until it foams, smells nutty, and turns amber with brown flecks. About 6 minutes. Cool for 10 minutes.
Heat the oven to 350°F and grease a 9×5 pan.
Whisk the brown butter into the pumpkin, sugar, eggs, and bourbon.
Fold in the dry ingredients and pour into the pan.
Bake 58 to 68 minutes, then cool completely.
Whisk the glaze and pour it over the cooled loaf.

Why You’ll Love It

Brown butter is the single best upgrade you can make to any pumpkin bread, full stop. The alcohol bakes off and leaves behind a caramel-vanilla warmth. This is the loaf I bring to Thanksgiving, and it’s the reason I’m no longer allowed to bring anything else.

Quick Answers to the Stuff People Always Ask

Can I use fresh pumpkin instead of canned?

You can, but roast it and drain it well. Fresh pumpkin runs much wetter than canned, and canned purée is more consistent anyway. I use canned 95% of the time and sleep fine.

How do I keep pumpkin bread from sinking in the middle?

Usually it’s underbaking or too much leavening. Check the center with a toothpick, and measure your baking soda level, not heaped.

Can I turn any of these loaf recipes into muffins?

Absolutely. Bake at 375°F for 18 to 22 minutes instead. One loaf recipe makes about 12 standard muffins.

How long does pumpkin bread last?

Three days at room temperature wrapped tightly, a week in the fridge, or three months in the freezer. Slice it before freezing so you can grab one piece at a time.

Why is my bread gummy?

Overmixing, too much pumpkin, or slicing it warm. Usually the last one.

Can I cut the sugar?

Reduce it by up to a third without problems. Go lower, and the texture starts to suffer, since sugar does more than sweeten. It keeps things moist too.

The Bottom Line

Twenty recipes, one can of pumpkin at a time. Whether you want the five-minute one-bowl classic, a bakery-style muffin with a dome you can see from across the room, or a brown butter loaf that makes you look like you trained somewhere fancy, it’s on this list.

The best part? Almost none of these need a mixer. Most take 15 minutes of actual effort. And every single one makes your house smell like the kind of place people want to hang around in.

So pick one. Bake it tonight. Then bake a second one tomorrow, because the first one won’t last as long as you think it will. Happy baking. 🎃