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Pumpkin Slab Pie

By 5 Comments

Everything you love about pumpkin pie, baked in a sheet pan! One pumpkin slab pie easily yields 18-24 slices, perfect for sharing with friends.

You might also like my pecan slab pie, apple slab pie, or blueberry crumb slab pie!

Slice of pumpkin slab pie on a white plate with whipped cream on top.

Pumpkin slab pie is absolutely delicious. Once completely cool, it’s sturdy enough to pick up a slice with your hands, although I prefer eating it with a fork. Slab pie is easier to serve than a regular pie and stays fresh for days, making it the ultimate comfort dessert.

Why I Like This Recipe

  • Serves a crowd. One slab pie will serve 18-24 people. I make my slab pies in a 10×15″ jelly roll pan. This is a great all-around size. It's smaller than the half-sheet baking pans that I typically use, but easier to work with when rolling out the dough.  You can turn any pie recipe into a slab pie by doubling your favorite pie crust recipe and making about 1 ½ batches of pie filling. Make sure to follow my tips and tricks for achieving a perfectly baked crust---very important!
  • Basic ingredients: My pie crust recipe is a keeper, a variation of my favorite pie crust recipe from Betty Crocker. It uses shortening, butter, and oil for the best texture and flavor.
  • Smooth and creamy. The filling bakes up into a smooth custard that is flavorful and melts in your mouth.
  • Stays fresh for several days: Pumpkin pie lasts for at least 3 days in the refrigerator, making it a great dessert to prepare the night before you need it.
  • Optional parbaked crust: I blind-bake the crust for my banana cream slab pie, but I don't usually parbake the crust for pumpkin slab pie. If you bake the pie on a pizza stone in the lower third of the oven, it is not generally necessary to parbake the crust; however, you can do so if you prefer. To do this, pierce the crust with a fork, then place a large piece of foil or parchment paper over the rolled-out crust in the jelly roll pan. Fill with pie weights or dried beans. This will support the crust and prevent shrinkage when baked. Bake at 400 degrees for 15-20 minutes. Remove weights and parchment paper. Fill the crust with pie filling, then bake as directed in the recipe. Note: You are not baking the crust all the way through, as you would for a banana cream pie; instead, you are only partially baking it.
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Tips and Tricks

Sheet pan of baked pumpkin pie.
  1. Bake In Bottom ⅓ of Oven: Baking the pie lower in the oven (I bake on the second to bottom rack position) helps the bottom crust to bake evenly.
  2. Use a Baking Stone: I swear by baking my pies directly on a preheated baking stone (also known as a pizza stone). If you don't have one, still bake the pie in the bottom ⅓ of the oven and add 5 minutes or so to the baking time. The baking stone helps center the heat evenly for the bottom crust.
  3. Make sure the crust goes to the top of the pan. The filling will fill up the pan to the tippy top. Ensure the crust extends all the way to the top of the pan, creating a dam to contain the filling within the pan. I recommend pouring the filling into the crust next to the oven so that you do not need to carry the pan across the kitchen.
  4. Use a Metal Pan: metal pie pans work better than glass for a golden bottom crust. Remember, for this recipe, you MUST use a 10"x15" jelly roll pan. My measurements and baking time/temp are all formulated for a standard-size jelly roll pan.

Ingredients

Bowls of pumpkin puree, eggs, brown sugar, sugar, spices, sugar, milk, half and half and pie crust.
  • Flour: All-purpose flour works well.
  • Butter, Shortening, and Oil: You'll notice that the pie crust calls for all 3 of these fats. Each one has its purpose and helps create a delicious and flaky pie crust that rolls out easily and does not need to chill. I highly recommend NOT substituting any of these ingredients. Butter is also used in the pecan pie filling.
  • Salt
  • Milk or buttermilk: You can use buttermilk or a combination of milk and lemon juice for the pie crust. I don't always have buttermilk on hand, so I use the milk and lemon juice hack.
  • Pumpkin: You'll need 100% canned pumpkin puree, not pumpkin pie filling.
  • Sugar and brown sugar: I use a combination of sugar and brown sugar for the best flavor.
  • Spices: I use cinnamon, ginger, nutmeg, and cloves for a delicious blend of pumpkin pie spice.
  • Eggs: Eggs are used to make the rich custard filling as well as the egg wash on the edge of the crust.
  • Half and Half. Half and half is a great option for pumpkin pie. You can also use evaporated milk or heavy cream. I use 2 cups of half and ½ cup of milk since I typically purchase a small 16. ounce carton of half and half. If you have a large carton you can skip the milk and use 2 ½ cups of half and half.

See the recipe card for full information on ingredients and quantities.

How To Make Pumpkin Slab Pie

Hand holding ball of pie dough wrapped in plastic.

Step 1: Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas. Combine the milk and lemon juice in a small bowl. Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. Wrap in plastic and chill for 30-45 minutes in the refrigerator.

Pie dough rolled out onto jelly roll pan.

Step 2: Roll the chilled pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle. It won't be exact, and that's ok. Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.

Hand crimping pie crust around the edge of the pie pan.

Step 3: Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp the edge of the pie crust.

Brush the edge of the pie crust with egg wash.

Mixing bowl with half and half, spices, eggs, sugar and pumpkin puree.

Step 4: Combine the pumpkin puree, eggs, milk, half-and-half, sugar, brown sugar, salt, and spices in a large mixing bowl. Stir until smooth.

Unbaked pumpkin slab pie.

Step 5: Pour pumpkin pie filling into the prepared pie crust. Carefully transfer the pie to the oven, placing it on the bottom rack.

Bake at 375 degrees for 45 minutes in the lower ⅓ of the oven. The filling should be slightly jiggly in the center, but set around the edges.

Sheet pan of baked pumpkin pie.

Step 6: Remove the slab pie from the oven and set it on a cooling rack. Allow the pie to cool for at least 2 hours before slicing. Top each slice of pie with whipped cream, if desired.

Note: I highly recommend baking the pie on a pizza stone. Allow the pizza stone to preheat in the oven on the bottom rack. Slide the pie pan onto the stone to bake.

Store leftover pie in the refrigerator for up to 3 days.

Pumpkin Slab Pie FAQs

Do you need to parbake the pumpkin pie crust?

Parbaking is always a great option for pumpkin pie crust, but I do not do it for pumpkin slab pie. The filling is thinner and bakes up quicker than traditional pumpkin pie. Because I bake the pie in the lower part of the oven, on a pizza stone, it allows the bottom to bake evenly. If you prefer to parbake the crust, pierce it with a fork, then place a large piece of foil or parchment paper over the rolled-out crust in the jelly roll pan. Fill with pie weights or dried beans. This will support the crust and prevent shrinkage when baked. Bake at 400 degrees for 15-20 minutes. Remove weights and parchment paper. Fill the crust with pie filling, then bake as directed in the recipe. Note: You are not baking the crust all the way through, as you would for a banana cream pie; instead, you are only partially baking it.

What is the best type of pan for slab pies?

I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time. Slab pies work well in 10x15" jelly roll pans.

How do you store pumpkin slab pie?

Pumpkin pie should be stored in the refrigerator and will stay fresh for up to 3 days.

Do you need crust dust for pumpkin pie?

I use crust dust for fruit pies such as apple slab pie or peach slab pie because of the juices that leak during the baking process. I don't use crust dust for custard-based pies, although it wouldn't hurt anything if you do!

Baked pumpkin slab pie cut into slices.

More Pumpkin Recipes To Make

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Slice of pumpkin slab pie on white plate.
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5 from 1 vote

Pumpkin Slab Pie

Everything you love about pumpkin pie, baked in a sheet pan! One pumpkin slab pie easily yields 18-24 slices, perfect for sharing with friends.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 45 minutes
Cook Time 45 minutes
cooling 2 hours
Total Time 3 hours 30 minutes
Servings 24
Calories 201kcal
Author Brandy Nelson

Ingredients

Pie Crust

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ⅔ cup shortening
  • ¼ cup COLD butter I use salted, cut into small cubes
  • 2 teaspoons vegetable oil
  • ⅓ cup milk
  • 1 ½ teaspoons lemon juice

Pumpkin Pie Filling

  • 2 cans pumpkin puree 2 (15-ounce) cans or 1 (30-ounce) can
  • 4 large eggs
  • ½ cup milk
  • 2 cups half and half
  • ½ cup brown sugar
  • ½ cup white sugar
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Egg Wash

  • 1 large egg
  • 1 Tbsp. water

Instructions

  • Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas.
  • Combine the milk and lemon juice in a small bowl.
  • Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.
  • Flatten the dough into a disc and wrap it with plastic. Refrigerate while you make the pie filling (30-45 minutes).
  • Combine the pumpkin puree, eggs, milk, half-and-half, sugar, brown sugar, salt, and spices in a large mixing bowl. Stir until smooth. Set aside.
  • Roll the pie crust on a lightly floured surface. Keep rolling until it is about a 13x18" rustic-looking rectangle.
  • Place the rectangle into a 10×15″ jelly roll pan, allowing the excess to hang over the edge of the pan.
  • Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp to finish the edge.
    Brush the edge of the pie crust with an egg wash (1 egg mixed with 1 Tbsp. water)
  • Preheat oven to 375 degrees.
    Lower the baking rack to the bottom ⅓ of the oven. If you have a pizza stone, place it on the oven rack to preheat.
  • Pour pumpkin pie filling into the prepared pie crust. Carefully transfer the pie to the oven, placing it on the bottom rack.
  • Bake for 45 minutes in the lower ⅓ of the oven. The filling should be slightly jiggly in the center, but set around the edges.
  • Allow the pie to cool for at least 2 hours before slicing.

Video

Notes

Storage: Store leftover pie in the refrigerator for up to 3 days.
Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.
Jelly Roll Pan: This recipe is formulated for a standard 10"x15" jelly roll pan. 

Nutrition

Calories: 201kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 219mg | Potassium: 147mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5713IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

Pecan Slab Pie

By 1 Comment

Everything you love about pecan pie, baked in a sheet pan! One pecan slab pie easily yields 18-24 slices, perfect for sharing with friends.

You might also like my pumpkin slab pie, apple slab pie, or blueberry crumb slab pie!

Slice of pecan slab pie on spatula.

Pecan slab pie is absolutely delicious. Once completely cool, it’s sturdy enough to pick up a slice with your hands, although I prefer eating it with a fork. Slab pie is easier to serve than a regular pie and stays fresh for days, making it the ultimate comfort dessert. My husband declared this the best pecan pie he's ever had. I hope you enjoy it too!

Why I Like This Recipe

  • Serves a crowd. One slab pie will serve 18-24 people. I make my slab pies in a 10×15″ jelly roll pan. This is a great all-around size. It's smaller than the half-sheet baking pans that I typically use, but easier to work with when rolling out the dough.  You can turn any pie recipe into a slab pie by doubling your favorite two-crust pie crust recipe and making about 1 ½ batches of pie filling. Make sure to follow my tips and tricks for achieving a perfectly baked crust---very important!
  • Basic ingredients: My pie crust recipe is a keeper, a variation of my favorite pie crust recipe from Betty Crocker. It uses shortening, butter, and oil for the best texture and flavor.
  • The best filling. When it comes to filling, pecan pie filling couldn't be easier. Just mix and pour. My pecan pie filling is loaded with pecans, and I mean LOADED. I like using a combination of roughly chopped pecans and pecan halves. The crunch from the nuts and the smooth custard filling are perfectly balanced.
  • No need to parbake the crust. Many pecan pie recipes call for pre-baking the crust (parbaking). You do not need to do that for this slab pie recipe. If you follow my tips, the crust bakes up beautifully and is golden on the bottom.
  • Stays fresh for several days: Pecan pie keeps for at least 3 days in the refrigerator, making this a great dessert to make the night before you need it.
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Tips and Tricks

  1. Bake In Bottom ⅓ of Oven: Baking the pie lower in the oven (I bake on the second to bottom rack position) helps the bottom crust to bake evenly.
  2. Use a Baking Stone: I swear by baking my pies directly on a preheated baking stone (also known as a pizza stone). If you don't have one, still bake the pie in the bottom ⅓ of the oven and add 5 minutes or so to the baking time. The baking stone helps center the heat evenly for the bottom crust.
  3. Use a Metal Pan: metal pie pans work better than glass for a golden bottom crust. Remember, for this recipe, you MUST use a 10"x15" jelly roll pan. My measurements and baking time/temp are all formulated for a standard-size jelly roll pan.

Ingredients

Bowls of pecan halves, eggs, stick of butter, sugar, brown sugar, salt, corn syrup and pie crust.
  • Flour: All-purpose flour works well.
  • Butter, Shortening, and Oil: You'll notice that the pie crust calls for all 3 of these fats. Each one has its purpose and helps create a delicious and flaky pie crust that rolls out easily and does not need to chill. I highly recommend NOT substituting any of these ingredients. Butter is also used in the pecan pie filling.
  • Salt
  • Milk or buttermilk: You can use buttermilk or a combination of milk and lemon juice. I don't always have buttermilk on hand, so I use the milk and lemon juice hack.
  • Pecans: I use a combination of pecan halves and roughly chopped pecans.
  • Sugar and brown sugar: I use a combination of sugar and brown sugar for the best flavor.
  • Corn syrup: Light corn syrup works well.
  • Eggs: Eggs are used to make the rich custard filling as well as the egg wash on the edge of the crust.

See the recipe card for full information on ingredients and quantities.

How To Make Pecan Slab Pie

Hand holding ball of pie dough wrapped in plastic.

Step 1: Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas. Combine the milk and lemon juice in a small bowl. Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. Wrap in plastic and chill for 30-45 minutes in the refrigerator.

Pie dough rolled out onto jelly roll pan.

Step 2: Roll the chilled pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle. It won't be exact, and that's ok. Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.

Hand crimping pie crust around the edge of the pie pan.

Step 3: Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp the edge of the pie crust.

Brush the edge of the pie crust with egg wash.

Glass mixing bowl with eggs, corn syrup, sugar, salt.

Step 4: Whisk eggs in a large mixing bowl. Add sugar, brown sugar, melted butter, salt, and corn syrup. Mix until just combined.

Step 5: Mix in chopped pecans.

Unbaked pecan slab pie in jelly roll pan.

Step 6: Pour pecan pie filling into the prepared pie crust. Smooth with a rubber spatula or spoon.

Bake at 350 degrees for 50-55 minutes in the lower ⅓ of the oven, loosely tenting the pie with foil after 35 minutes to prevent the pie crust from browning too quickly.

Note: I highly recommend baking the pie on a pizza stone. Allow the pizza stone to preheat in the oven on the bottom rack. Slide the pie pan onto the stone to bake.

Pecan pie in a jelly roll pan.

Step 7: Allow pie to cool for at least 2 hours before slicing. Top each slice of pie with whipped cream or vanilla ice cream, if desired.

Store leftover pie in the refrigerator for up to 4 days.

Pecan Slab Pie FAQs

What is the best pan to bake slab pies in?

I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time. A 10x15" jelly roll pan is ideal for making slab pies. Not too big, which makes it easier to work with the pie crust vs. a larger pan, and not too small. Perfect for a crowd.

Do you need to parbake pecan pie crust?

Many pecan pie recipes call for pre-baking the crust (parbaking). You do not need to do that for this slab pie recipe. The crust bakes up beautifully and is golden on the bottom.

How do you store pecan slab pie?

Allow the pie to cool completely at room temperature. Store leftover pie in the refrigerator for up to 4 days.

Can I add chocolate chips to pecan slab pie?

Absolutely. If you'd like a chocolate pecan pie, simply add ½ cup of chocolate chips or chopped chocolate bars when you mix in the pecans.

Slice of pecan slab pie with whipped cream on a white plate.

More Pie Recipes To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Slice of pecan slab pie on spatula.
Print Pin
5 from 1 vote

Pecan Slab Pie

Everything you love about pecan pie, baked in a sheet pan! One pecan slab pie easily yields 18-24 slices, perfect for sharing with friends.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 45 minutes
Cook Time 50 minutes
cooling 2 hours
Total Time 3 hours 35 minutes
Servings 24
Calories 347kcal
Author Brandy Nelson

Ingredients

Pie Crust

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ⅔ cup shortening
  • ¼ cup COLD butter I use salted, cut into small cubes
  • 2 teaspoons vegetable oil
  • ⅓ cup milk
  • 1 ½ teaspoons lemon juice

Pecan Pie Filling

  • 3 cups pecan halves roughly chopped
  • 4 large eggs
  • 1 ½ cups light corn syrup
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon salt
  • ½ cup butter melted

Egg Wash

  • 1 large egg
  • 1 Tbsp. water

Instructions

  • Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas.
  • Combine the milk and lemon juice in a small bowl.
  • Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.
  • Flatten the dough into a disc and wrap it with plastic. Refrigerate while you make the pie filling (30-45 minutes).
  • Whisk eggs in a large mixing bowl. Add sugars, corn syrup, melted butter, and salt.
  • Stir in roughly chopped pecans.
  • Roll the pie crust on a lightly floured surface. Keep rolling until it is about a 13x18" rustic-looking rectangle.
  • Place the rectangle into a 10×15″ jelly roll pan, allowing the excess to hang over the edge of the pan.
  • Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp to finish the edge.
    Brush the edge of the pie crust with an egg wash (1 egg mixed with 1 Tbsp. water)
  • Preheat oven to 350 degrees.
    Lower the baking rack to the bottom ⅓ of the oven. If you have a pizza stone, place it on the oven rack to preheat.
  • Pour pecan pie filling into the prepared crust.
  • Bake the slab pie for 30 minutes in preheated oven.
  • Cover/tent loosely with foil and bake for an additional 20 minutes.
    Note: The pecan pie filling is quite sticky. You can spray the bottom of the foil with non-stick spray to prevent it from sticking when you tent it. I don't generally do this, but it might be helpful for some.
  • Allow the pie to cool for at least 2 hours before slicing.

Video

Notes

Storage: Store leftover pie in the refrigerator for up to 4 days.
Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.
Jelly Roll Pan: This recipe is formulated for a standard 10"x15" jelly roll pan. 

Nutrition

Calories: 347kcal | Carbohydrates: 37g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 271mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 246IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg

Apple Fritter Bread Recipe

By 1 Comment

Apple fritter bread is easy to make! Loaded with apples, spices, and drizzled in glaze, this bread is comforting and delicious.

You might also like my pull-apart apple cinnamon bread, cinnamon swirl bread, or apple cider muffins.

Loaf of apple fritter bread on baking tray.

There is nothing more comforting than homemade bread loaded with fall spices and baked apples. This apple fritter bread is delicious and incredibly easy to make. I've been making my popular apple pull-apart bread for years. It's a recipe inspired by the apple bread my grandpa used to bring us on the weekends from his favorite bakery. I wanted to make a quick-bread version of his delicious bread. The same flavors and spices, but a technique so easy it's foolproof. If you can make muffins, you can make apple fritter bread; it really is that easy!

Why I Like This Recipe

  • Quick bread. Apple fritters are made with a basic batter, similar to muffin batter. This bread is the same. Unlike yeast breads, which take 3 hours to make, this bread comes together in just over an hour. No yeast, no proofing, just mix and bake.
  • Easy to customize. Add walnuts, pecans, raisins, or any other mix-ins! I used a simple 2-ingredient glaze for the top of the bread, but you can also use the brown sugar maple glaze that I dip my baked pumpkin donuts in for a delicious twist.
  • Simple ingredients. The batter is a basic muffin batter, made with ingredients that you likely already have on hand. The filling is made from apples and spices. Simple, but full of flavor.
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Tips and Tricks

  1. Choose your apples. You can use any kind of apples that you'd like. I like baking with Granny Smith apples, or a combination of Granny Smith and a sweeter apple for the perfect balance of flavor and texture. Granny Smith apples bake up beautifully and have a tart, yet sweet, flavor.
  2. Chop the apples small. For small bits of apple throughout the bread, ensure that you dice the apples into small pieces. Larger pieces may fall to the bottom of the pan during the baking process, but smaller pieces stay in place, ensuring you get apples and cinnamon in every bite.
  3. Bake for an hour. This bread needs to bake for a full 60 minutes. If you notice the top of the bread browning too quickly you can tent with foil during the last 15 minutes of baking.
  4. Allow bread to cool completely. I know, everyone loves fresh bread from the oven, but for quick breads, you really do need to allow them to cool completely. They are much easier to slice, and the texture is much sturdier when cool.

Ingredients

Bowls of flour, salt and baking powder, two eggs, spices, bowls of brown sugar and powdered sugar, oil, milk and apples.
  • Apples: Use any variety you'd like. I like baking with Granny Smith apples, or a combination of Granny Smith and a sweeter apple for the perfect balance of flavor and texture. Granny Smith apples bake up beautifully and have a tart, yet sweet, flavor.
  • Cinnamon and nutmeg: These are my favorite spices to pair with apples. A hefty dose of cinnamon and a tiny amount of nutmeg.
  • Brown sugar: Brown sugar mixes with cinnamon for a delicious coating to sprinkle over the bread as well as inside the bread. The brown sugar breaks down during the baking process, giving the bread swirls of caramel flavor throughout.
  • All purpose flour
  • Salt and baking powder: For leavening and texture.
  • Eggs: For richness and texture.
  • Milk: Milk is used both in the batter as well as in the glaze.
  • Oil: You can use oil or melted butter.
  • Sugar: The sugar sweetens the bread and brings out the flavor of the apples.
  • Powdered sugar: Used to create a yummy glaze to drizzle over the apple fritter bread.

See the recipe card for full information on ingredients and quantities.

How To Make Apple Fritter Bread

Small bowl of brown sugar and cinnamon.

Step 1: Combine brown sugar and cinnamon in a small bowl. Set aside.

Chopped apples with cinnamon and sugar.

Step 2: Peel and dice two apples. Sprinkle with sugar, nutmeg, and cinnamon. Set aside.

Large mixing bowl with batter inside.

Step 3: Combine flour, sugar, baking powder, and salt in a mixing bowl. Add eggs, oil, and milk. Mix until a smooth batter forms.

Loaf pan with spatula spreading batter inside.

Step 4: Grease a 9x5" loaf pan. Spoon ½ of the batter into the pan. Top with ½ of the diced apples and ½ of the brown sugar mixture.

Loaf pan with apple fritter bread batter and chopped apples.

Step 5: Repeat this process with the remaining batter, diced apples, and brown sugar mixture.

Apple fritter bread in pan, cooling on rack.

Step 6: Bake at 350 degrees for 60 minutes, tenting the loaf with foil after 45 minutes to prevent the top from getting too brown. Let bread cool for 15 minutes, then remove from pan and cool completely on a wire cooling rack.

Bowl of glaze and whisk.

Step 7: Combine powdered sugar and milk in a bowl until smooth and creamy.

Apple fritter loaf drizzled in glaze.

Step 8: Drizzle glaze over the cooled loaf.

Apple fritter bread is best eaten within 3 days. Cover the loaf with plastic or place it in a bag to keep it fresh.

Apple Fritter Bread FAQs

How long does apple fritter bread stay fresh?

Apple fritter bread is best eaten within 3 days. Cover the loaf with plastic or place in a bag to keep fresh.

What are the best apples for baking?

The best baking apples are varieties with firm flesh, such as Granny Smith, Honeycrisp, and Fuji. They don't break down and turn to mush when baked, but still retain some shape. For a balanced flavor, I prefer using two types of apples. A firm tart one like Granny Smith and a sweeter apple like Honeycrisp or Gala.

Can I make apple fritter muffins with this recipe?

Absolutely! To make apple fritter muffins, prepare the batter, then fold the apples into the batter instead of layering. Scoop a heaping tablespoon of batter into each muffin cup, then sprinkle with the brown sugar and cinnamon mixture. Add another tablespoon of batter, then top with more brown sugar and cinnamon. Bake for 22-25 minutes. Once the muffins have cooled, drizzle with the glaze.

4 slices of apple fritter bread on a platter.

More Apple Recipes To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Apple fritter bread with glaze drizzled over top.
Print Pin
5 from 1 vote

Apple Fritter Bread

Apple fritter bread is easy to make! Loaded with apples, spices, and drizzled in glaze, this bread is comforting and delicious.
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
cooling 45 minutes
Total Time 1 hour 55 minutes
Servings 8 slices
Calories 427kcal
Author Brandy Nelson

Ingredients

Brown Sugar Filling

  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon

Apple Filling

  • 2 medium apples peeled and diced
  • 2 Tbsp. sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg

Batter

  • 2 cups flour
  • ¾ teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup sugar
  • 2 large eggs
  • ½ cup milk
  • ½ cup oil

Instructions

  • Preheat oven to 350 degrees. Grease a 9x5" loaf pan.
  • Combine brown sugar and cinnamon in a small bowl. Set aside.
  • Peel and dice two apples. Sprinkle with sugar, nutmeg, and cinnamon. Set aside.
  • Combine flour, sugar, baking powder, and salt in a mixing bowl. Add eggs, oil, and milk. Mix until a smooth batter forms.
  • Grease a 9x5" loaf pan. Spoon ½ of the batter into the pan. Top with ½ of the diced apples and ½ of the brown sugar mixture.
  • Repeat this process with the remaining batter, diced apples, and brown sugar mixture.
  • Bake at 350 degrees for 60 minutes, tenting the loaf with foil after 45 minutes to prevent the top from getting too brown. Let bread cool for 15 minutes, then remove from pan and cool completely on a wire cooling rack.
  • Combine powdered sugar and milk in a bowl until smooth and creamy.
  • Drizzle glaze over the cooled loaf.

Video

Notes

Apple fritter bread is best eaten within 3 days. Cover the loaf with plastic or place it in a bag to keep it fresh.

Nutrition

Calories: 427kcal | Carbohydrates: 67g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 404mg | Potassium: 135mg | Fiber: 2g | Sugar: 41g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg

Iced Molasses Cookies

By 2 Comments

Iced molasses cookies are soft, chewy, and dipped in vanilla glaze. Loaded with warm spices, these cookies are perfect for any holiday.

You might also like our iced gingerbread man cookies, crispy gingersnap cookies, or soft gingerbread cookie bars.

Iced molasses cookies on parchment paper.

Molasses cookies are one of my absolute favorite cookies. I love the combination of ginger, cinnamon, cloves, and molasses. I used my popular bakery-style molasses cookies recipe to create a smaller, iced version. These iced molasses cookies are absolute perfection.

Why I Like This Recipe

  • No chill recipe. I only chill cookie dough if I'm worried about the cookies spreading too much once baked. Otherwise, I simply don't have the patience and prefer recipes that don't require chilling. These molasses cookies bake up beautifully without needing to chill the dough.
  • Crispy edges, chewy centers. This molasses cookie recipe is the best of both worlds. They have a crisp exterior and a soft and chewy interior. These cookies will stay soft for days, and are sturdy enough to pick up or package.
  • Simple ingredients. Chances are, you already have everything you need to make these molasses cookies on hand. Basic ingredients, warm spices, molasses and a simple vanilla icing.
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Tips and Tricks

  1. Use a combination of butter and shortening. While most molasses cookie recipes use shortening, I found the best texture and flavor outcome from using a 50/50 ratio of shortening and butter. I use this same combination for my copycat Chick-fil-A chocolate chunk cookies as well as my bakery-style sugar cookies.
  2. No need to coat in sugar. I tested this recipe rolling the cookie dough balls in sugar and without. When coating the tops in icing, it isn't necessary to also roll the cookies in sugar, so you can skip that step.
  3. Storage tips. Store cookies in an airtight container for 3 to 5 days. You can also freeze the molasses cookies in a freezer bag or container for up to 2 months.

Ingredients

Bowls of brown sugar, sugar, shortening, stick of butter, bowls of flour, powdered sugar, spices, baking soda and salt, stick of butter, bottle of vanilla and an egg.
  • Butter and shortening: Shortening has a higher melting point, so cookies will hold their shape longer in the oven before the fat melts in the dough, which results in moist, chewy cookies. Butter melts more quickly and releases some steam so that cookies will spread more and be crisper, with a distinctly buttery flavor. I use both for the best of both worlds.
  • Brown sugar and white sugar: I like using a mixture of brown and white sugar for the best flavor and consistency.
  • Large egg: a room temperature egg for richness and texture.
  • Molasses: obviously. Use the basic unsulphured molasses from the grocery store, not blackstrap, which has an overwhelming flavor.
  • Vanilla extract: Adding a splash of vanilla extract is always a good idea. I used vanilla extract for the cookies and vanilla paste for the icing, but you can use extract for both. I like the faint flecks of vanilla that the paste adds to the icing.
  • Spices: ground ginger, ground cinnamon, and ground cloves.
  • All-purpose flour
  • Baking soda and salt: for leavening and flavor.
  • Powdered sugar: The simple icing is made from powdered sugar.
  • Milk: Milk is used to thin out the glaze.

See the recipe card for full information on ingredients and quantities.

How To Make Iced Molasses Cookies

Creamed sugar, butter and shortening.

Step 1: Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.

Measuring cup of molasses pouring into bowl.

Step 2: Add molasses, egg, and vanilla extract. Mix.

Stainless steel bowl of molasses cookie dough and stand mixer paddle.

Step 3: Add cinnamon, ginger, cloves, salt, and baking soda. Mix. Add flour, 1 cup at a time, and mix until just combined.

Rolls of molasses cookie dough balls on baking sheet.

Step 4: Roll cookie dough into 2 Tbsp. sized balls. Place on parchment-lined baking sheets.

Molasses cookies on parchment-paper lined baking sheet.

Step 5: Bake the cookies at 350°F for 10-12 minutes. Allow cookies to cool on baking sheets.

Hand dipping a molasses cookie in icing.

Step 6: Mix icing ingredients together. Dip cookies in icing, allowing excess to drip off.

Iced molasses cookies on parchment paper.

Step 7: Place cookies back on the cookie sheet and allow the icing to set before serving.

Baking Time Adjustments

  • 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
  • 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
  • 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.

I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.

Iced Molasses Cookies FAQs

What is the difference between molasses cookies and gingersnaps?

Traditionally, gingersnaps are a small, crispy ginger cookie, while molasses cookies are soft and rich with less of a ginger kick. Both contain molasses and ginger. Essentially, one is crispy, while the other is soft and chewy.

Why do molasses cookies call for shortening?

Shortening produces a soft and chewy molasses cookie. Butter produces one with a crispier exterior and rich flavor. I rarely suggest using shortening in a recipe, so when I do, just trust that it yields the best outcome. For molasses cookies, I recommend a 50/50 ratio of shortening and butter for the best flavor and texture.

What baking sheets are best for cookies?

I bake with light metal baking sheets, so my recipe bake times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period. Light metal baking sheets (aluminum) bake more evenly than dark metal baking sheets.

Iced molasses cookies on parchment paper.

More Ginger Cookies To Make

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Iced molasses cookies on parchment paper.
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5 from 1 vote

Iced Molasses Cookies

Iced molasses cookies are soft, chewy, and dipped in vanilla glaze. Loaded with warm spices, these cookies are perfect for any holiday.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 22 minutes
Servings 30 cookies
Calories 163kcal
Author Brandy Nelson

Ingredients

Cookie Dough

  • ½ cup shortening
  • ½ cup salted butter softened
  • ¾ cup brown sugar packed
  • ¾ cup granulated sugar
  • 1 large egg
  • ⅓ cup molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 3 ¼ cups all-purpose flour fluff then scoop

Icing

  • 2 cups powdered sugar
  • 4 Tbsp. milk
  • 1 teaspoon vanilla extract or vanilla paste

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.
  • Add molasses, egg, and vanilla extract. Mix.
  • Add cinnamon, ginger, cloves, salt, and baking soda. Mix.
  • Add flour, 1 cup at a time, and mix until just combined.
  • Scoop dough into 2 tablespoon-sized balls.
  • Place cookie dough balls onto cookie sheets, 2" apart.
  • Bake cookies for 10-12 minutes (see baking chart in notes section for adjustments for smaller or larger cookies).
  • Allow cookies to cool on the baking sheet.
  • Combine icing ingredients and whisk until smooth. Add a teaspoon of water, if necessary, to thin the icing to the perfect dipping consistency.
  • Dip the tops of each cookie into the icing, allowing excess to drip off.
  • Return cookies to the baking sheet and allow the icing to set up.

Video

Notes

Baking Adjustments
  • 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
  • 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
  • 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.
I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.

Nutrition

Calories: 163kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 143mg | Potassium: 85mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 107IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg

Favorite Pumpkin Chocolate Chip Muffins

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These pumpkin chocolate chip muffins are a tried and true favorite for flavorful, moist muffins that are easy to customize!

You might also like my pumpkin streusel muffins, frosted pumpkin bars, or pumpkin pretzel bites!

Pumpkin muffins on cooling rack.

I have a post sharing my favorite pumpkin bread recipe and how easy it is to customize to create mini loaves or muffins. It's such a delicious recipe that it was time for the muffins to have their own post. My kids love these pumpkin chocolate chip muffins, and they are perfect for a quick breakfast or adding to their lunch box.

Why I Like This Recipe

  • Simple ingredients. The batter, whether you are making bread or muffins, comes together quickly with basic pantry ingredients.
  • Freezes well. Make a batch and freeze the leftovers for a quick breakfast or snack another day. To thaw, allow the pumpkin bread to come to room temperature on the counter.
  • Soft and tender. Pumpkin puree adds moisture to any baked good that you add it to. What I really love is that the muffins are even softer on day 2, with sticky tops.

What Others Are Saying

These turned out perfect!---Theresa on Pinterest

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Tips and Tricks

  • Lower-fat version. You can substitute applesauce for the oil in muffin recipes with great results. I like using 50/50 oil and applesauce, but you can use all applesauce if you'd like.
  • You don't need a stand or an electric mixer. You can make muffins and quick breads with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up batter and dough.
  • Fill muffins higher than normal. Most muffin recipes say to only fill ½ or ⅔ full. You can fill these a little higher since pumpkin muffins don't rise as high as other muffins.

Ingredients

Bowls of flour, sugar, spices, pumpkin puree, 2 eggs, water, bowl of chocolate chips, bottle of vanilla, and cup of oil.
  • All purpose flour
  • Baking soda and salt: For leavening and flavor.
  • Ground cinnamon
  • Pumpkin pie spice: Sometimes I use my own blend of spices; other times, I use pumpkin pie spice.
  • Pumpkin puree: 100% pumpkin puree, not pumpkin pie filling.
  • Sugar
  • Oil: Canola, vegetable, or coconut oil. You can also use a 50/50 combination of oil and applesauce.
  • Eggs
  • Vanilla
  • Water
  • Walnuts: Optional
  • Chocolate chips: I prefer using mini chocolate chips if I have them on hand. You can sprinkle extra chocolate chips on top of the loaves before baking, too!

See the recipe card for full information on ingredients and quantities.

How To Make Pumpkin Chocolate Chip Muffins

Wet ingredients for pumpkin bread in glass mixing bowl.

Step 1: Combine wet ingredients in a bowl.

Dry ingredients for pumpkin bread in a white mixing bowl.

Step 2: Whisk dry ingredients in a separate bowl.

Pumpkin bread batter in large mixing bowl

Step 3: Mix wet and dry ingredients together. Fold in chocolate chips and nuts.

Pumpkin batter scooped into muffin pan with liners.

Step 4: Divide batter amongst greased muffin pan.

Pumpkin chocolate chip muffins on cooling rack.

Step 5: Bake muffins for 20-25 minutes. Allow to cool in the pan for 5-10 minutes before transferring muffins to a cooling rack.

Store leftover muffins in an airtight container at room temperature.

Pumpkin Muffins FAQs

How do you freeze pumpkin muffins?

Allow muffins to cool completely, then individually wrap each muffin in a piece of plastic wrap or place them in a freezer bag. I prefer to wrap them individually, then put all the muffins into a freezer bag. Muffins can be stored in the freezer for 2-3 months. 

Can I use applesauce instead of oil in pumpkin muffins?

You can substitute applesauce for the oil in quick bread and muffin recipes with great results. I like using 50/50 oil and applesauce, but you can use all applesauce if you'd like.

Pumpkin chocolate chip muffin cut in half.

More Pumpkin Recipes To Make

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Pumpkin muffins on cooling rack.
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5 from 1 vote

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are a tried and true favorite for flavorful, moist muffins that are easy to customize!
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 304kcal
Author Brandy Nelson

Ingredients

  • 1 ¾ cup flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pureed pumpkin
  • 1 cup sugar
  • ½ cup oil (can also use ¼ cup oil and ¼ cup applesauce)
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ cup water
  • ½ cup chopped walnuts* optional
  • ½ cup chocolate chips* mini or regular chocolate chips, optional

Instructions

  • Preheat oven to 350°F degrees.
  • Grease muffin pan or line with muffin liners.
  • In a large bowl, mix pumpkin, oil, sugar, eggs, vanilla and water.
  • In a separate bowl combine baking soda, flour, cinnamon, pumpkin pie spice, and salt together in a large bowl.
  • Add dry ingredients to the pumpkin mixture and stir. Mix in walnuts and chocolate chips (optional).
  • Scoop batter into prepared bread pans. It's ok for the batter to go almost to the very top.
  • Bake for 20-25 minutes. The muffins are done if a toothpick inserted into the center comes out clean.

Video

Notes

*If omitting nuts, use 1 cup of chocolate chips.

Nutrition

Serving: 1muffin | Calories: 304kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 202mg | Potassium: 120mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3225IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Easy DIY Velvet Pumpkins Tutorial

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These beautiful DIY velvet pumpkins are easy to make and are perfect for fall. Make them in any size you'd like with our easy-to-follow tutorial.

You might also like our 10-minute sock pumpkins, our easy fabric pumpkins, or our Target dollar spot pumpkin wreath tutorial!

Velvet pumpkins in a variety of colors.

I love decorating with pumpkins in the fall and used my fabric pumpkins tutorial to come up with a sophisticated velvet version this year. These velvet pumpkins feel so luxurious, you'll want to make an entire pumpkin patch of them to decorate your home!

Why I Love This Project

  • Easy to make. Velvet pumpkins require a few seams of sewing, but they are simple stitches that can be done by hand or by using a sewing machine (or a combination of both, which is my preferred method).
  • Comes in many colors. Stretch velvet comes in so many beautiful colors. I especially like jewel tones. It had to show restraint, only purchasing three colors, I wanted them all!
  • Easy gift idea. These would make great teacher gifts with one of my printable fall gift tags! My favorite one says, “I’m so glad I live in a world where there are Octobers.”
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Tips and Tricks

Velvet pumpkins with plastic stems.
  1. How to make velvet pumpkins in a variety of sizes: This tutorial makes it easy to create small, medium, and large pumpkins. Take the width measurement and double it for the length measurement. Here are some example measurements below. The pumpkins shown in the photos are made with a 9" x 18" rectangle of fabric. This will create a 6" medium-sized pumpkin.
  2. Tip for making large pumpkins: It's easier to pull the needle through small and medium-sized pumpkins; however, you can definitely make large pumpkins. Just use a longer needle!
  3. Get creative with the pumpkin stems: I found faux pumpkin stems on Amazon and gave them a quick coat of gold spray paint. This is a simple and elegant detail to add to the velvet pumpkins. For my fabric pumpkins, I created stems out of felt. Super simple and easy. Both methods work well; it just depends on what you're looking for. You can also dry out mini pumpkin stems and glue them on to faux pumpkins like these.

Velvet Pumpkin Supplies

Blue velvet, plastic pumpkin stem, needle and thread, pillow stuffing and hot glue gun.
  • Stretch Velvet Fabric: I purchased my stretch velvet on Amazon. You can buy it in ½ yard or 1-yard increments, depending on the seller. Each yard will make 12 medium-sized pumpkins!
  • Faux Pumpkin Stems
  • Scissors
  • Embroidery Thread
  • Sewing Needle: To do the gathering stitches.
  • Stuffing: 2 large handfuls per pumpkin.
  • Long Needle (3 ½"): This is a game-changer, making it easier to poke through the center of the pumpkin to create its curved shape. If you don't have these, you can use a regular needle and a small pair of pliers. I give tips for this in the instructions.
  • Sewing Machine/Thread
  • Measuring Tape
  • Small Pliers Optional, but if you don't have long needles, these help pull the needle through the thickness of the pumpkin)
  • Hot Glue/Glue

Fabric Cutting Guide

  • Small pumpkin (6" x 12" rectangle of fabric)
  • Medium pumpkin (9" x 18" rectangle of fabric)
  • Large pumpkin (12" x 24" rectangle of fabric)

If making more miniature pumpkins, consider buying a variety pack of pumpkin stems with varying sizes. For the medium and large pumpkins, the stems that I used work well.

How To Make Velvet Pumpkins

Velvet fabric folded in half with hand pointing at the top.

Step 1: Fold the velvet in half, width-wise, with the right sides together.

Sewing machine sewing a side seam on blue velvet fabric.

Step 2: Sew along the seam using a ⅜" seam allowance.

Gathering stitches on bottom of blue velvet fabric.

Step 3: You should now have a tube of velvet. Thread a long piece of embroidery thread through a needle. Stitch a gathering stitch around the bottom opening of the pumpkin.*

Hand pulling gathering strings on fabric.

Step 4: Pull the end strings tight to close off the bottom of the pumpkin.

*To gather, you'll create a wide running stitch along the top of the opening, about ¼" away from the edge. Leave the ends of the string long so that you can pull them to gather the fabric later.

Hand pulling strings to tie a not.

Step 5: Tie the strings in a double knot and trim excess. Save the needle and thread for a later step.

Velvet fabric turned right side out.

Step 6: Turn the pumpkin right-side out.

Velvet filled with pillow stuffing.

Step 7: Fill the pumpkin with stuffing.

Hand stitching gathering stitches along top of pumpkin fabric.

Step 8: Grab your needle and thread and stitch a gathering stitch around the top opening of the pumpkin.

Hand pulling gathering strings on top of pumpkin.

Step 9: Pull the end strings tight to close off the top of the pumpkin.

Hand pulling strings to tighten and close the top of the pumpkin.

Step 10: Tie strings in a double knot and trim excess.

Hand poking needle through center of velvet pumpkin.

Step 11: Cut a strand of embroidery thread that is 48" long. Thread it through a long needle and tie a knot at the end. Press the pumpkin down to squish it down a bit (this makes it easier to insert the needle). Poke the needle through the center of the pumpkin and out the back. Pull until the knot hits. Bring the needle around to the top again, insert through the center and out the back again, then pull the thread TIGHT. You'll notice that you've created one of the pumpkin grooves on the side of the pumpkin.

Hand holding velvet pumpkin and pulling string to create curves.

Step 12: Continue this process until you have 6 sections (dimples). It can sometimes be a little difficult to pull the needle through the stuffing. A small pair of pliers can be helpful in grabbing the needle.*

*I highly recommend referring to my step-by-step video in the "how to card" at the end of the post for a great visual on how to create the pumpkin sections/shape using the thread.

Scissors cutting string from pumpkin.

Step 13: Tie a couple of knots close to the pumpkin, then trim the thread with scissors.

Stem being glued to the top of the velvet pumpkin.

Step 14: Glue the stem to the top of the pumpkin.

Note: The stems come black. I sprayed them with a light coat of gold spray paint, which antiqued them a bit. It was an easy upgrade!

DIY Velvet Pumpkin FAQs

What fabric is best for velvet pumpkins?

The easiest velvet to work with is stretch velvet. It's soft and shapes easily, and it's also easy to sew by hand or by machine. You can find it on Amazon in over a dozen gorgeous colors.

What can I use to fill velvet pumpkins?

My go-to stuffing is polyester fiberfill, which is the same stuffing found in throw pillows. You can also use scrap fabric or anything soft to fill the pumpkins.

How do I make velvet pumpkins in different sizes?

This tutorial makes it easy to create small, medium, and large pumpkins. Take the width measurement and double it for the length measurement. Here are some example measurements below. The pumpkins shown in the photos are made with a 9" x 18" rectangle of fabric (medium-sized pumpkins).

Velvet fabric pumpkins with plastic stems.

More Pumpkin Crafts To Make

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Velvet pumpkins in a variety of colors.
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5 from 1 vote

Easy Velvet Pumpkins Tutorial

These beautiful velvet pumpkins are easy to make and are perfect for fall. Make them in any size you'd like with our easy-to-follow tutorial.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 pumpkin
Author Brandy Nelson
Cost $2

Equipment

  • sewing machine
  • measuring tape
  • scissors
  • long sewing needle
  • hot glue gun/glue
  • small pliers (optional)

Ingredients

Instructions

  • You can make any size of pumpkin that you'd like by doubling the width measurement. For example, my fabric was 9" wide and 18" long.
    CUTTING GUIDE
    Cut fabric into a rectangle that measures 9" x 18".
  • Fold the velvet in half with the right sides together.
  • Sew along the seam using a ⅜" seam allowance.
  • You should now have a tube of velvet.
  • Thread a long piece of embroidery thread through a needle.
    Stitch a gathering stitch around the bottom opening of the pumpkin.
    Note: To gather, you'll create a wide running stitch along the top of the opening, about ¼" away from the edge. Leave the ends of the string long so that you can pull them to gather the fabric later.
  • Pull the end strings tight to close off the bottom of the pumpkin.
  • Tie the strings in a double knot and trim excess. Save the needle and thread for a later step.
  • Turn the pumpkin right-side out.
  • Fill the pumpkin with stuffing.
  • Grab your needle and thread and stitch a gathering stitch around the top opening of the pumpkin.
  • Pull the end strings tight to close off the top of the pumpkin.
  • Tie strings in a double knot and trim excess.
  • Cut a strand of embroidery thread that is 48" long. Thread it through a long needle and tie a knot at the end.
    Press the pumpkin down to squish it a bit (this makes it easier to insert the needle).
    Poke the needle through the center of the pumpkin and out the back. Pull until the knot hits. Bring the needle around to the top again, insert through the center and out the back again, then pull the thread TIGHT.
    You'll notice that you've created one of the pumpkin grooves on the side of the pumpkin.
  • Continue this process until you have 6 sections (dimples). If you don't use a long enough needle, it can be a little tricky to pull the needle through the stuffing. In this case, a small pair of pliers can help grab the needle.
    NOTE: I highly recommend referring to my step-by-step video for a great visual on how to create the pumpkin sections/shape using the thread.
  • Hot glue a faux pumpkin stem to the top of the pumpkin.

Video

Notes

Suggested cutting guide for small, medium, and large pumpkins:
  • 6" x 12" (small pumpkin)
  • 8" x 16" (medium pumpkin)
  • 10" x 20" (large pumpkin)
If making a larger or smaller pumpkin, adjust the stem size by adding a bit to the width and length.
Small and medium pumpkins are my favorite to make because it's easier to pull the needle through the center. The more stuffing that you have (large pumpkin) the wider the area the needle will have to pull through. Just use a long needle and pliers to make that step easier.

Birthday Money Box Tutorial

By 1 Comment

This birthday money box is the perfect gift! Easy to make, fun to open, and a practical gift that everyone will love! Made from a tissue box and free printables, it comes together in minutes.

You might also like my root beer soda sampler gift, chocolate fruit basket, or free Chick-fil-A gift card holder!

Tissue box wrapped in gift wrap and tissue paper with a pull tag.

These money boxes are fun and perfect for a variety of occasions. I made a birthday version and gave it to one of our favorite teens last week on his birthday! How fun would this be to receive as a graduation gift?

Why I Love This Gift Idea

  • Inexpensive. If you watch my video, it seems like a never-ending roll of money coming out of the box! In actuality, I only used 15 one-dollar bills. You can also use 10, and it's still a pretty impressive gift. For a graduation gift, throw in a few 5-dollar or 10-dollar bills!
  • Easy to assemble. My free printables take the guesswork out of coming up with your own fun phrases and tags. Simply cut and tape!
  • Practical. Cash is the one gift that is practical, always appreciated, and always needed. This gift is perfect when you aren't sure what to give!

How Does A Money Box Work?

Hand pulling roll od dollar bills from tissue box.

Make sure to watch my video for the best visual, but essentially, you roll up bills of cash, insert them into the box with a "pull" tag, and let the fun begin! The recipient pulls the tag, and an array of fun messages and bills start coming out of the box.

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Tips and Tricks

  1. Use a tissue box. No need to find a gift box, an inexpensive tissue box covered in cardstock or gift wrap works great!
  2. Use new dollar bills. If at all possible, try to use new bills or bills that are crisp and flat without bent corners or excessive wrinkles, as they are easier to tape together.
  3. Place a piece of tissue paper in front of and behind the pull tag. This helps center the tag, making it stand up straight, and is the easiest way for the recipient to pull the bills out of the box.

💵 Money Box Gift Supplies

Stack of dollar bills, printable tags, tissue box and roll of wrapping paper.
  • Tissue box: You'll need a square box, not a rectangular box. I bought mine at my local dollar store.
  • Gift wrap: You'll want some way to wrap the box or cover it. You can cut squares of cardstock for each side, or wrap the box in gift wrap, leaving an opening on the top.
  • Dollar bills: 1's, 5's, it's up to you. I used 15 one-dollar bills.
  • Tape: Transparent tape works best for taping the bills and tags together. I would not recommend glue dots as they might be harder to remove from the money later.
  • Printable Tags: The pull tag, as well as the fun filler tags, add a pop of color to the gift!
  • Scissors: You'll need scissors or a paper cutter to trim down the tags.
  • Tissue Paper: Two sheets of tissue paper help fill the hole from the tissue opening.

See the how-to card at the end of the post for full information on supplies and quantities.

🎁 How To Make a Birthday Money Box Using a Tissue Box

Hand taping side of tissue box closed.

Step 1: Open the tissue box from the side. Remove tissues. Secure the opening with a piece of tape.

Tissue box wrapped in gift wrap with hole on the top.

Step 2: Wrap the box in gift wrap, leaving the top of the box open. You can remove the plastic film from the top of the tissue box or leave it. I left it in place.

Printable tags cut out and stacked next to eachother on table.

Step 3: Cut out printable money tags and arrange them in the order you want to use them in.

Hand placing printable tag on dollar bill.

Step 4: Tape the tags and dollar bills together using a piece of tape on the back of each one. Continue taping until you have a long strip of bills and paper.

Doller bills taped together and rolled up.

Step 5: Roll the bills and paper up tightly.

Tag that says "pull" coming out of a tissue box.

Step 6: Place the roll inside the tissue box, leaving the pull tag outside the opening.

Blue tissue paper inserted in tissue box.

Step 7: Place one piece of tissue paper in front of the pull tag and another behind the pull tag to keep it straight.

You are now ready to gift this cash box to a friend!

Money Box FAQs

What is a good amount of money to include in a birthday money box?

I'd recommend using 10 bills. For kids' birthdays, I generally keep the gift between $10 and $20.

How do you wrap a money gift box without wrapping paper?

Cut out squares of cardstock and attach them to the sides of the tissue box, or use tissue paper to cover the sides. You can also paint the box if you'd like!

Can you reuse a money gift box?

Absolutely! The recipient can create their own roll of cash to give to a friend another time. You can also test out the box to make sure it works before giving it as a gift, without worrying about ruining the box.

Tissue box wrapped in gift wrap and tissue paper with a pull tag.

More Gifts To Make

MADE THIS CRAFT AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Tissue box wrapped in gift wrap and tissue paper with a pull tag.
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5 from 1 vote

Birthday Money Box Gift

This birthday money box is the perfect gift! Easy to make, fun to open, and a practical gift that everyone will love! Made from a tissue box and free printables, it comes together in minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 box
Author Brandy Nelson
Cost $2 (plus cash)

Equipment

  • scissors or paper cutter

Ingredients

  • 1 square tissue box
  • wrapping paper optional
  • tape
  • 10-15 dollar bills
  • printable tags printed on copy paper
  • tissue paper

Instructions

  • Open the tissue box from the side. Remove tissues. Secure the opening with a piece of tape.
  • Wrap the box in gift wrap, leaving the top of the box open. You can remove the plastic film from the top of the tissue box or leave it. I left it in place.
  • Cut out printable tags and arrange them in the order you want to use them in.
  • Tape the tags and dollar bills together using a piece of tape on the back of each one. Continue taping until you have a long strip of bills and paper.
  • Roll the bills and paper up tightly.
  • Place the roll inside the tissue box, leaving the pull tag outside the opening.
  • Place one piece of tissue paper in front of the pull tag and another behind the pull tag to keep it straight.

Video

Notes

    • Use a tissue box. No need to find a gift box, an inexpensive tissue box covered in cardstock or gift wrap works great!
    • Use new dollar bills. If at all possible, try to use new bills or bills that are crisp and flat without bent corners or excessive wrinkles, as they are easier to tape together.
    • Place a piece of tissue paper in front of and behind the pull tag. This helps center the tag, making it stand up straight, and is the easiest way for the recipient to pull the bills out of the box.

Copycat Maggiano's Lemon Cookies

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Identical to the real deal, these copycat Maggiano's lemon cookies are soft, buttery, and loaded with lemon zest and flavor. Now you can make the famous cookies at home!

If you love lemons as much as I do, try my lemon cooler cookies, copycat Starbucks lemon loaf, or strawberry lemon sugar cookie bars!

Copycat lemon cookies in a white bowl.

My friend Nora recently enlisted my help in recreating the famous lemon cookies from Maggiano's. On the menu, they are known as Vera's Lemon Cookies. She said they are her FAVORITE cookie, and none of the copycat recipes that she tried have lived up to the hype. She brought me a container of cookies to study and sample and said, "If anyone can do it, you can!" Challenge accepted.

I love lemon cookies as much as she does and was happy to give it a shot. I got busy altering one of my sugar cookie recipes, making test batch after test batch to recreate the buttery soft, melt-in-your-mouth texture of the Maggiano's cookies. Swapping out the granulated sugar and using powdered sugar made all the difference.

lemon cookie from Maggiano's next to a copycat lemon cookie

One of the cookies in the photo above is the real deal, and the other is my copycat version. Same size, same texture, same taste. Can you tell which is which?

Why I Like This Recipe

  • Flavorful. These lemon cookies are loaded with lemon zest, and the glaze includes both zest and juice for a punch of tangy lemon flavoring.
  • No Chill Recipe. That's right! I love no-chill recipes, and these cookies bake up perfectly without chilling for an hour or two, just like my bakery style sugar cookie recipe.
  • Easy to Cut Out Shapes: Maggiano's cookies are cut into a classic crescent shape. You don't need a crescent moon cookie cutter to get that same shape at home. I used a 2" circle cookie cutter, and I'll show you how to make the same shape; it's easy.
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What Others Are Saying

"Made them tonight, we can't stay out of them. This is a problem and I mean that in the best way!---Stephanie (Facebook)

"Oh my gosh! They are so soft! These are AMAZING." ---Nora

white cookie box with parchment paper inside and lemon cookies.

This is the box of lemon cookies that I delivered to Nora once I had perfected the recipe and method. These are THE BEST lemon cookies I've ever had, and I have many lemon cookie recipes on this site! All are delicious in their own right, but these are next level.

🍋 Tips and Tricks For Perfect Crescent Lemon Cookies

  1. Do not overbake cookies. Many sugar cookie recipes say to bake until the bottoms are lightly golden. Don't. We don't want crispy cookies here or cookies with a "snap" when you break them in half. These bake for 9-10 minutes at a lower heat (325 degrees), then cool for 2 minutes on the pan before being pulled off. This keeps the centers soft and the bottoms baked, but not golden.
  2. Store cookies in an airtight container. Allow the cookies to cool completely, then store them in a container with a lid. They actually taste even better after an hour or two in the container, as it allows the centers to soften even more and the lemon flavoring to develop.
  3. Chill the baking sheets. This is optional, but I find this helpful if my kitchen is warm. I cut out the first tray of cookies and place them directly in the oven to bake. While they bake, I get the second tray ready and place it in the refrigerator to keep cool. Again, this is a no-chill recipe, but I find that keeping the baking sheets cold helps the cookies to hold their shape. Once the oven is available, the tray goes straight from the refrigerator to the oven, and the next one goes into the refrigerator to chill.
  4. Bake on light colored baking sheets. I ONLY bake on light metal sheets. Dark metal cooks faster and less evenly than light metal. If you use dark baking sheets, you'll need to watch the cookies carefully to prevent them from browning too quickly.
Bowl of flour, powdered sugar, corn starch and baking powder with two sticks of butter, one lemon, an egg and a small bowl of vanilla.
  • Butter: I always bake with salted butter, but you can use unsalted. If you use unsalted butter, you'll need to add ½ teaspoon of salt to the recipe.
  • Powdered sugar: I use powdered sugar instead of granulated sugar for a soft, melt-in-your-mouth cookies.
  • Corn Starch: Powdered sugar already has a bit of corn starch in it to prevent it from clumping, but I always add a generous scoop of corn starch to my sugar cookie recipes. This is what gives the cookies their velvety texture.
  • Fresh Lemon: We're using zest plus lemon juice so grab a fresh lemon instead of using bottled lemon juice.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How To Make Maggiano's Lemon Cookies At Home

Stand mixer with cookie dough and spoonful of lemon zest being added to it.

Step 1: In a large mixing bowl, combine butter and powdered sugar. Beat until fluffy. Turn the mixer down and add the egg, lemon zest, and vanilla. Add baking powder. Add the flour and cornstarch and mix thoroughly. Keep mixing until the dough comes together.

Ball of lemon cookie dough on floured cutting board.

Step 2: Transfer the dough to a floured surface and roll out ½" thick.

Hand pressing cookie cutter into cookie dough.

Step 3: Use a 2” circle cookie cutter to cut the dough into round shapes.

Hand pressing circle cookie cutter into cookie dough to make a crescent shape.

Step 4: Use that SAME cookie cutter to cut out a crescent shape. Check out my video for a great visual on how to do this. Continue cutting out shapes, pressing scraps together and rolling out again, until all of the dough has been used.

Unbaked lemon cookies on a baking sheet with parchment paper.

Step 5: Bake cookies at 325 degrees on a parchment-lined baking sheet for 9-10 minutes. Let cookies cool on the pan for 2 minutes before transferring to a wire cooling rack to cool completely.

Hand dipping cookie in lemon glaze.

Step 6: Whisk glaze ingredients together. Dip the top of each cookie in glaze, allowing excess to drip off. You don't need much glaze on each cookie, just a light coating.

Glazed lemon cookies on wire cooling rack.

The glaze will set up quickly. Store cookies in an airtight container to keep them fresh.

Vera's Lemon Cookies FAQs

Can I omit lemon zest in lemon cookies?

Some people may not care for the texture of lemon zest, but I highly recommend using it in both the cookies and the glaze for the best lemon flavor. If you choose to omit it, you can add a bit of lemon extract in its place.

How do I prevent lemon cookies from browning too quickly?

Not overbaking these cookies is key. Tip #1: Use light colored baking sheets for even baking. Tip #2: Only bake the cookies 9-11 minutes. Do not bake until they are golden. They will continue to bake as they cool on the baking sheet for 2 minutes after they come out of the oven.

Can I use margarine instead of butter for sugar cookies?

Yes, you can absolutely use margarine instead of butter. Margarine does not taste as good as butter, but it does help cookies keep their shape.

Wire cooling rack with lemon crescent cookies.

More Lemon Recipes To Make

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White bowl of lemon cookies.
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4.50 from 2 votes

Copycat Maggiano's Lemon Cookies

Identical to the real deal, these copycat Maggiano's lemon cookies are soft, buttery, and loaded with lemon zest and flavor. Now you can make the famous cookies at home!
Course Dessert
Cuisine American, Italian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 80 cookies
Calories 53kcal
Author Brandy Nelson

Ingredients

  • 1 cup butter softened, but still cool to the touch.
  • 1 ½ cups powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 Tbsp. lemon zest
  • 1 teaspoon baking powder
  • ¼ cup corn starch
  • 2 ¾ cup all-purpose flour

Lemon Glaze

  • 1 ½ cup powdered sugar
  • 3-4 Tbsp. lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Preheat oven to 325 degrees. Line a few baking sheets with parchment paper.
  • In a large mixing bowl, combine butter and powdered sugar. Beat until fluffy. Turn the mixer down and add the egg, lemon zest, and vanilla extract. Add baking powder. Add the flour and cornstarch and mix thoroughly. Keep mixing until the dough comes together.
  • Transfer the dough to a floured surface and roll out ½" thick.
  • Use a circle cookie cutter to cut the dough into round shapes.
  • Use that SAME cookie cutter to cut out a crescent shape. Check out my video for a great visual on how to do this. Continue cutting out shapes, pressing scraps together, and rolling out again, until all of the dough has been used.
  • Place cookies on baking sheets, 1" apart. Bake cookies for 9-10 minutes. Let cookies cool on the pan for 2 minutes before transferring to a wire cooling rack to cool completely.
  • Whisk glaze ingredients together. Dip the top of each cookie in glaze, allowing excess to drip off. Place cookies back on the wire cooling rack or baking sheet. The glaze will set up quickly.

Video

Notes

    1. Do not overbake cookies. Many sugar cookie recipes say to bake until the bottoms are lightly golden. Don't. These bake for 9-10 minutes at a lower heat (325 degrees), then cool for 2 minutes on the pan before being pulled off. This keeps the centers soft and the bottoms baked, but not golden.
    1. Store cookies in an airtight container. Allow the cookies to cool completely, then store them in a container with a lid. They actually taste even better after an hour or two in the container, as it allows the centers to soften even more and the lemon flavoring to develop.

Nutrition

Serving: 1cookie | Calories: 53kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.2mg

To Die For Blueberry Muffins

By 16 Comments

These delicious blueberry muffins are to die for! Made with fresh or frozen blueberries and an optional streusel topping, they come out moist and tender every time.

You might also like our peanut butter muffins, apple cider muffins, or easy homemade granola recipe!

Blueberry muffins on platter.

As a young mom, I found myself buying a box or two of my favorite Duncan Hines muffin mix every time I went grocery shopping. That added up over time, and as delicious as they were, I wanted something that used fresh blueberries instead of canned. I stumbled across this recipe from Allrecipes, and it was a winner.

This has been our family's go-to blueberry muffin recipe for over a decade. One batch makes 12 delicious muffins. It's such a great muffin base that I've used it to create other muffin recipes, as well as our blueberry breakfast cake.

Why I Like This Recipe

  • Basic ingredients. The recipe is made from ingredients that you probably already have on hand like flour, baking powder and salt, eggs, milk, oil and sugar.
  • Versatile. Use fresh or frozen blueberries, or use the base to create your own muffin recipe. This recipe is easy to customize to your liking. If using frozen blueberries, there is no need to thaw them; gently fold the frozen blueberries directly into the muffin batter.
  • Optional streusel topping. I don't usually add the streusel topping because they are absolutely delicious without it, but it's nice to be able to switch it up and make two types of muffins with one basic recipe.
  • Easy to store. I like making muffins in advance for quick breakfasts during the week. Store the muffins in an airtight container on the counter, and they'll last for days. Store in the freezer and they'll keep for months.

📢 What Others Are Saying

I have made these at least once a week for several months - I think I may be addicted to them! ---Doris

Made this today and these are yummy! The topping is really delish! They were not dry at all. I also used frozen blueberries. ---DeDe

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Hand holding two blueberry muffins.

Tips and Tricks

  1. You don't need a stand or an electric mixer. You can make muffins and quick breads with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up batter and dough.
  2. Gently fold blueberries into the batter. Do not mix the blueberries into the batter, as it may break the berries, causing the juice to leak out and turn the batter blue. Gently fold them using a rubber spatula.
  3. How to freeze blueberry muffins. To freeze, wrap the muffins individually in plastic then store in a large plastic bag in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for a few hours.

🥣Ingredients

blueberry muffin ingredients in bowls
  • All-purpose flour, sugar, salt, and baking powder are the dry ingredients needed to make this muffin recipe.
  • Oil, eggs and milk are the wet ingredients needed for the recipe.
  • Blueberries. You can use fresh blueberries or frozen blueberries. I've done both with great results. I do prefer fresh blueberries when I have them.
  • If adding the easy streusel topping, you'll also need butter, sugar, flour, and cinnamon.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How To Make The Best Blueberry Muffins

blueberry muffin batter in bowl

Step 1: Combine the dry ingredients and wet ingredients separately, then mix together. Add the blueberries last and gently fold them in with a rubber spatula, taking care to not break them as you fold (this will prevent the muffins from turning blue).

Step 2: Fill the batter to the very top of the muffin liners then bake for 18-20 minutes.

muffin pan with baked blueberry muffins

Step 3: Store muffins in an airtight container on the counter for 3-4 days.

Blueberry Muffins FAQs

Can I make jumbo blueberry muffins using this recipe?

Follow the tips and tricks that I share in my jumbo blueberry muffin recipe post for making giant bakery-style muffins using a large muffin pan.

Can you make blueberry muffins with frozen blueberries?

You can make blueberry muffins using fresh or frozen blueberries. If you use frozen blueberries, you don't need to thaw them; gently fold the frozen blueberries directly into the muffin batter.

Can you freeze blueberry muffins?

Yes, you can freeze blueberry muffins. To freeze, wrap each muffin individually in plastic wrap, then store them in a large plastic bag in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for a few hours.

4 blueberry muffins on platter.

More Blueberry Recipes To Make

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Blueberry muffins on white platter.
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4.80 from 5 votes

To Die For Blueberry Muffins

These delicious blueberry muffins are to die for! Made with fresh or frozen blueberries and an optional streusel topping.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 338kcal
Author Brandy Nelson

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 cup white sugar
  • ¾ teaspoon salt
  • 3 teaspoons baking powder
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup milk
  • 1 ½ cups fresh blueberries

Optional Topping:

  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter cubed
  • 1 ½ teaspoon ground cinnamon

Instructions

  • Preheat oven to 400 degrees.
  • Line muffin tin with regular liners or spray with cooking spray.
    Note: To prevent the muffin tops from sticking to the pan, line the tray with liners, then spray the top of the pan with non-stick spray.
  • Combine 2 ¼ cups flour, 1 cup sugar, salt, and baking powder in a mixing bowl.
  • Combine oil, milk and eggs in a small bowl.
  • Add wet ingredients to dry ingredients and stir until combined.
  • Gently fold in blueberries using a rubber spatula.
  • Fill muffin cups right to the top.

Optional Streusel Topping:

  • Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon.
  • Mix with a fork, and sprinkle over blueberry muffins before baking.
  • Bake muffins for 18-20 minutes, or until done.

Video

Notes

Sometimes I use half whole wheat flour, and they taste just as great. To make them even healthier, omit the streusel topping.
Store muffins in an airtight container on the counter for 3-4 days. To freeze, wrap the muffins individually in plastic then store in a large plastic bag in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for a few hours.
 

Nutrition

Calories: 338kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 153mg | Potassium: 73mg | Fiber: 1g | Sugar: 27g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg