The Lean Green Bean

Baked Pumpkin Donuts

Lindsay — Thu, 02 Oct 2025 04:00:00 +0000

Make these Baked Pumpkin Donuts for a weekend breakfast treat or a fun dessert. Enjoy them plain or with simple glaze. Ready in 20 minutes!

*Originally published 9/2010. Updated 9/2025*

Hi friends!

I originally shared this recipe for baked pumpkin donuts way back in 2010 and they’re still a household favorite. I just made my first Fall batch this week!

Why You’ll Love These Baked Pumpkin Donuts

I love these donuts because they are quick, easy and they allow me to use my mini donut pan, which is totally adorable.

They have a great flavor and texture but don’t require any frying – just one bowl and an oven!

If you’re looking for more pumpkin recipes, try:

Healthy Pumpkin Donuts

While I would still consider these more of a treat than a snack, they are certainly healthier than most store-bought donut options.

How Do I Make Baked Pumpkin Donuts Healthier?

To make them even healthier you could play around with the ingredients – try reducing the sugar to 1/3 cup, using white whole wheat flour, or skipping the glaze.

You could also experiment with swapping the brown sugar for coconut sugar, replacing milk with almond milk, etc.

Can I Freeze Baked Pumpkin Donuts?

Yes! To freeze these donuts, bake and cool completely. Then freeze in a freezer-safe bag until ready to eat. Do not glaze before freezing. Glad is best added just before serving as they don’t store well once they’re glazed.

How Do You Reheat Baked Pumpkin Donuts?

It’s easy to reheat these donuts! Just pop them in the microwave for 15-20 seconds to warm them up and they’ll taste like they’re fresh out of the oven!

Common Mistakes When Making Pumpkin Donuts

A few common mistakes to avoid:

Over-mixing: Mixing too much will result in dense, not fluffy, donuts. When you add the dry ingredients, use a whisk and mix until just combined. Stop mixing as soon as the flour blends into the batter.
Over-baking: Don’t bake the donuts too long. Mini donuts typically only require 6-8 minutes. Check them with a toothpick starting on the low end of the time range and take them out as soon as it comes out clean when inserted.
Glazing too soon: If you want the glaze to stay on the top of the donuts, let them cool completely before glazing. If the donuts are still warm, the glaze will be absorbed into the donuts.

Pumpkin Donut Glaze Options

I use the most basic glaze option for these donuts because it’s the easiest – just mix powdered sugar with a tiny bit of milk until the glaze reaches your desired consistency and then either drizzle on top or dip the tops of the donuts. If you want a little more flavor, try adding some cinnamon to the glaze mixture.

If you’re looking for other glaze options, you could try:

Maple Glaze for Donuts
Easy Cream Cheese Glaze
Cinnamon and Sugar coating – dip the top of each donut in melted butter and then dip in a mixture of cinnamon and sugar, or place the donuts in a ziploc bag with cinnamon and sugar while still warm and toss to coat

When To Serve Baked Pumpkin Donuts

While these donuts can definitely be enjoyed all year long, Fall is one of the best times to enjoy them. You could add them to a snack tray with some of these 10+ Easy Halloween Snacks.

They’d also be a great treat for tailgating at your next football game! Or try serving them at Thanksgiving brunch along with my Overnight French Toast Bake or a Breakfast Enchilada Casserole.

Easy Baked Pumpkin Donuts Tips

Can I make gluten-free baked pumpkin donuts?

To make these gluten-free, simply swap the wheat flour for an all-purpose gluten-free baking mix. I like King Arthur Measure for Measure.

How To Make Pumpkin Donuts without A Donut Pan

If you don’t have a donut pan, you can make these as mini muffins! Or bake in mini loaf pans and cut into slices.

Are baked pumpkin donuts healthier than fried donuts?

Yes, baking the donuts is a healthier alternative. While frying gives the doughnuts a unique flavor, it can be intimidating and messy to make at home. Baking allows for a hands-off approach and still yields a donut that tastes great!

How Do I Make Vegan Pumpkin Donuts?

To make these donuts vegan, you could try replacing the melted butter with oil, using flax eggs and replacing the milk with almond or soy milk. Keep in mind that alterations to the original recipe may change the texture.

Easy Baked Pumpkin Donuts

Ready to give them a try? Here’s the recipe:

Baked Pumpkin Donuts

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Make these Pumpkin Mini Donuts for a weekend breakfast treat or a fun dessert Enjoy them plain or with an easy cinnamon glaze.

Author: Lindsay L
Prep Time: 5 minutes
Cook Time: 10 min
Total Time: 15 min
Yield: 18 -24 small donuts

Ingredients

4 Tbsp melted butter
1 cup pumpkin puree
1/2 cup brown sugar
2 eggs
1/3 cup milk
1 tsp vanilla extract
1.75 cups flour
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
Optional glaze – 1/2 cup powdered sugar + 1 Tbsp milk + cinnamon if desired

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Instructions

Combine the melted butter, pumpkin, brown sugar, eggs, milk and vanilla extract in a bowl and stir until well combined.
Add flour, baking powder, baking soda and cinnamon and stir with a whisk until just mixed. Do not over-mix.
Spoon mixture into ziploc bag, cut off the corner and pipe into greased mini donut pan.
Bake at 350 degrees for 10-12 minutes or until the exterior springs back when touched**

Notes

**Baking time will vary depending on the size of your donuts. For full-sized donuts, cook time may be longer. Mine are medium-sized and I got about 18 donuts from this recipe. If you have a true mini donut pan, you may get more like 2.5 dozen donuts.

For the glaze, mix 1/2 c powdered sugar, 1 Tbsp milk, 1/2 tsp cinnamon (optional) in a small bowl. You may need additional milk or powdered sugar to get your desired consistency. Let donuts cool, then drizzle glaze over donuts or dip tops in just prior to serving.

Baked Pumpkin Donuts FAQs

Can I use pumpkin pie filling instead of pumpkin puree in donuts?

I wouldn’t recommend it. Pumpkin pie filling has added sugar and spices and may make the donuts overly sweet.

What glaze goes best with baked pumpkin donuts?

This will depend on your personal preference! I like a simple powdered sugar glaze but a maple glaze or cinnamon cream cheese glaze would also pair well!

Can I make gluten-free baked pumpkin donuts?

Yes! These donuts are super easy to make gluten-free by swapping the flour with an all-purpose gluten-free baking mix.

How long do baked pumpkin donuts last?

You can store these donuts at room temperature in a sealed container for 2-3 days unglazed. Or freeze any extras and pull them out as needed.

What flour works best for pumpkin donuts? Can I make baked pumpkin donuts with whole wheat flour.

I use white whole wheat flour when making these donuts but all purpose wheat flour or a gluten-free baking mix also work great! I wouldn’t recommend regular whole wheat flour as i’ve found it makes baked goods very dense.

What spices are best in pumpkin donuts?

I typically use just cinnamon but you could add any of your favorite Fall spices like ginger, nutmeg, allspice or even pumpkin pie spice.

How do I make pumpkin spice donuts extra moist?

You could try replacing the butter with oil or replacing the milk with sour cream to add extra moisture!

Can I bake pumpkin donuts in an air fryer?

Yes! Most recipes for air fryer donuts will cook at about 350 degrees F. You can look specifically for a recipe with thicker dough that you can need and form into donut shapes, or you can drop the batter with a cookie scoop onto parchment paper on the bottom of the air fryer and they will turn out more like donut holes!

If you’re looking to specifically use your air fryer, here’s a recipe for Air Fryer Pumpkin Spice Donut Holes!

What’s the best topping for baked pumpkin donuts?

I think a simple glaze is best. You can jazz it up by adding sprinkles or change things up and toss in a mixture of cinnamon and sugar instead!

Can I double this recipe to make even more donuts for a crowd?

Yes! This recipe can easily be doubled.

I definitely wouldn’t skip the glaze! It’s the best part!

Enjoy!
–Lindsay–

Easy 5 Ingredient Christmas Crack

Lindsay — Thu, 24 Oct 2024 13:15:00 +0000

This easy 5 ingredient Christmas crack is so easy to make and it’s the perfect addition to any holiday cookie tray!

*Originally published 11/2023. Updated 10/2024*

Hi friends!

This Easy 5 Ingredient Christmas Crack is an absolute must-try this holiday season. This is always a throwback to Christmas growing up for me because my mom made something similar when I was growing up.

She topped hers with slivered almonds but I prefer mine with chopped pecans and something to make it a little more festive, like holiday sprinkles or red and green m&ms.

Graham Cracker Christmas Crack Recipe

If you prefer graham crackers as the base, you could substitute them for the saltines in this recipe.

Christmas Crack Toffee

This recipe is also similar to another favorite of mine: Graham Cracker Toffee Bars. In that recipe, I use graham crackers as the base and top them with butter, bits of store-bought toffee and chocolate. It’s definitely a must-try for the holidays.

Christmas Crack Candy with Saltines

This recipe uses the more traditional base of saltine crackers and you make your own toffee layer by combining butter and brown sugar.

What is Christmas Crack?

A delicious treat made with just a few simple ingredients: saltine crackers, butter, brown sugar, chocolate chips and chopped pecans. If you’re feeling festive, add some holiday sprinkles as well!

If you’re looking to make these gluten-free you can try Glutino Table Crackers. (aff link)

Why is it called Christmas crack?

The name Christmas crack comes because once this treat is fully hardened, you can crack it into pieces and then hear a satisfying crack when you bite into it!

How To Make Christmas Crack

This recipe is so easy anyone can make it!

Line a baking tray with foil and lay out 30 saltines in 5 rows of 6.
In a small saucepan, melt the butter and chocolate chips.
Stir constantly for 5 minutes over low heat so it’s well mixed and slightly thickened.
Pour the mixture over the saltines, using a pastry brush to make sure all the crackers are covered.
Bake for a few minutes.
Top with chocolate chips and return to the oven for 1 minute.
Spread the chocolate chips into a layer of chocolate.
Top with chopped nuts and sprinkles.
Let harden completely then break into pieces.

What are the best Christmas Crack toppings?

You can really top this with whatever you’d like! Chopped nuts are one of the most traditional toppings – slivered almonds, pecans, walnuts or even peanuts would be good.

Holiday sprinkles help make it festive if it’s that time of the year.

You could also drizzle with melted white chocolate or make a s’mores version with mini marshmallows.

Easy Christmas Crack Recipe

Here’s how you make it:

Easy 5 Ingredient Christmas Crack

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This easy 5 ingredient Christmas crack is so easy to make and it’s the perfect addition to any holiday cookie tray!

Author: Lindsay

Ingredients

30 saltine crackers
8 Tbsp butter
2/3 cup brown sugar
2 cups chocolate chips
1/2 cup chopped pecans
sprinkles if desired

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Instructions

Line a baking sheet with aluminum foil and place saltines in 5 rows of 6 so the edges are touching.
In a small pan over medium heat, combine butter and sugar, stirring until the butter is melted.
Let it bubble lightly while stirring for 3-4 minutes.
Pour over saltine crackers and use a pastry brush to make sure all crackers are covered.
Bake at 400 degrees for 5 minutes.
Remove from the oven and sprinkle chocolate chips all over the top.
Return to the oven for 1 minute.
Spread melty chocolate chips all over the top to make a layer of chocolate.
Top with chopped nuts and sprinkles.
Let cool completely until the chocolate hardens (I put mine in the fridge for an hour), then break into pieces and serve.
Store in the fridge.

Best Christmas Crack Recipe FAQs

Can you freeze Christmas crack?

Yes! Break into pieces and store in a freezer-safe bag for up to 3 months.

How to store Christmas crack?

I store mine in an airtight container in the refrigerator. If you live somewhere cold, you can also put it in a tin and store it in your garage (that’s what my mom used to do).

How long does Christmas crack last?

It should be fine in the fridge or somewhere cold for a week or two!

Can you freeze Christmas crack?

Yes! Let it cool completely, then place between layers of parchment paper in freezer-safe container or bag. Remove and let thaw on the counter when you’re ready to eat it.

Does Christmas crack need to be refrigerated?

Technically no, but I think it’s best to store somewhere cold. It will keep the layers cold, keeps the chocolate from melting and give you that nice crack when you bite into it.

Can I use parchment paper for Christmas crack?

Yes. I typically use aluminum foil but parchment paper will also work. If you crinkle it into a ball before spreading it out it will lay better for you in the pan.

Christmas Crack Variations

Can you make Christmas crack with Ritz crackers?

Yes! Those have a more butter taste so it will make the Christmas crack even richer-tasting. You can also use graham crackers. Totally up to you.

Can you make Christmas crack with pretzel thins?

I haven’t tried this but think it would be delicious! Definitely put down to line the pan since the preztel thins have holes in them so some of the butter mixture is going to go through those holes but it will be fine once it hardens.

Can you make Christmas crack with white sugar?

You can. It will change the recipe slightly but it’s worth trying. You may prefer it one way over the other.

How do you make gluten-free Christmas crack?

Just look for gluten-free crackers. Several brands make gluten-free graham crackers ( I like Pamela’s Gluten-Free Honey Grahams) or try a gluten-free cracker that’s more similar to saltines like these from Glutino.

Or make your own! Try these homemade Gluten-Free Crackers.

Can you make Christmas Crack with peanut butter?

After you take the crackers out of the oven and add the chocolate chips, add a few drizzles of natural peanut butter as well. Once the chocolate chips are melty, spread everything out evenly over the crackers.

Can you make a Christmas crack no chocolate version?

Sure! Just leave the chocolate off. Add some chopped nuts right after you pour the butter and sugar mixture over the crackers and bake! Here’s a no chocolate Christmas crack recipe using graham crackers for Praline Crack.

Holiday Cookie Recipes

Need more ideas for your cookie tray? Try:

Enjoy!
–Lindsay–

Chewy Gingerbread Cookies

Lindsay — Wed, 23 Oct 2024 12:59:00 +0000

These soft and chewy gingerbread cookies are a must-make addition to your holiday cookie trays! Fun to make and oh so delicious!

*Originally published 11/2023. Updated 10/2024*

Hi friends!

If you love the flavor of gingerbread but crunchy cutout gingerbread men are not for you, this recipe is a must-try! These soft and chewy gingerbread cookies are perfectly spiced, slightly crisp around the edges and soft & chewy in the middle.

Rolling them in sugar adds the perfect hint of sweetness to the outside and pulling them out of your oven is sure to make it feel like the holidays.

When I was growing up, my mom would make dozens and dozens of different types of Christmas cookies and then assemble cookie plates for all of our friends. These would be the perfect addition to holiday cookie trays. They’re not delicate, they add that traditional holiday flavor without all the work of cutting out and decorating gingerbread men and they’re super easy to whip up!

Chewy Gingerbread Cookies Recipe Variations

Before we dive into the actual recipe, here are a few variations and modifications that people have asked about:

How To Make Chewy Ginger Cookies Gluten Free?

To make these cookies gluten-free, just substitute the regular flour with your favorite 1:1 gluten-free flour blend. I like King Arthur’s Measure for Measure.

How To Make These Soft Gingerbread Cookies Vegan?

To make this recipe vegan, use a flax egg for the egg in the recipe. Here’s how to make a flax egg.

How To Make White Chocolate Dipped Chewy Gingerbread Cookies

These cookies would be great dipped in white chocolate. I love Ghirardelli Melting Wafers. To make things extra festive around the holidays, you can dip part of the cookie in white chocolate, then add holiday sprinkles.

How To Make Soft Gingerbread Cookie Sandwiches

These cookies would be perfect for making gingerbread cookie sandwiches and there are lots of options for the cream filling in the middle. You can make marshmallow buttercream like in these Ginger Sandwich Cookies or browned butter cream cheese frosting like in these Gingerbread Sandwich Cookies. Or try a cinnamon buttercream like in these Soft Gingerdoodle Cookies.

Soft Gingerbread Cookies with Molasses Ingredients

Here are some of the key ingredients you’ll need to make these cookies:

Butter – Softened and unsalted
Brown sugar- this helps make the cookies chewy versus crunchy
Molasses – To help achieve that classic gingerbread flavor
Cornstarch – A secret ingredient to help make these soft and chewy!

How To Make Gingerbread Cookie Dough

To make this dough, all you need is an electric mixer and one bowl!

Cream the softened butter and brown sugar for a couple minutes.
Add the egg, molasses and vanilla.
Then add the flour plus baking soda, baking powder, cornstarch, salt and ginger and mix until a dough forms.
Use a cookie scoop to scoop balls of dough and roll them in granulated sugar.
Bake for 12-14 minutes and enjoy!

Soft Gingerbread Cookies Recipe

Here’s the exact recipe!

Chewy Gingerbread Cookies

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A soft and chewy gingerbread cookie recipe that gives you that delicious gingerbread flavor without all the work of cutting out and decorating gingerbread men!

Author: Lindsay
Yield: 2 dozen cookies

Ingredients

½ cup butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
1 tsp vanilla
2 cup all-purpose flour
1 teaspoon baking soda
1 tsp baking powder
1 tsp cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
granulated sugar for rolling

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Instructions

In a large bowl, combine softened butter and brown sugar and cream with an electric mixer for 2 minutes.
Add an egg, molasses and vanilla and beat to combine.
Add flour, ginger, baking soda, baking powder, cornstarch and salt and mix until just combined.
Scoop and roll into balls, then roll in granulated sugar.
Bake at 350 degrees for 12-14 minutes.

Chewy Gingerbread Cookies FAQs

How to store chewy gingerbread cookies?

Store these cookies in an airtight container for 5-7 days on the counter. Or in a cookie tin in the garage or on the porch if it’s cold.

Can you freeze gingerbread cookie dough?

Yes you can. Make the dough and roll into balls. When ready to eat, roll in sugar and and bake. You may need to extend the cooking time by a few minutes.

Can you freeze chewy gingerbread cookies?

Yes! Bake the cookies, let them cool completely and then store in a ziploc or freezer-safe bag!

Are these no chill gingerbread cookies?

Yep! No chilling is required. Just make and bake.

Can you make this a chewy chocolate gingerbread cookie recipe?

Yes! I would start by adding 1/4 cup cocoa powder and increase from there until you reach your desired level of chocolate flavor. You could also throw in some chocolate chips or pieces of chopped dark chocolate if you wanted to.

How to make soft gingerbread cookies?

Using brown sugar instead of white sugar helps because it has more moisture. This recipe also uses a mix of baking soda and baking powder which helps. And I add a teaspoon of cornstarch which can also make the cookies soft.

What’s the trick for making gooey gingerbread cookies?

If you want the cookies to be a little bit gooey, under-bake them. I would take them out at 9 or 10 minutes.

Soft Gingerbread Men Cookies Recipe

Chewy Gingerbread Cutout Cookies

If you’re looking to make soft gingerbread men cookies, here are a few recipes to check out:

These recipes are designed to have the dough rolled out and cut into shapes and then maintain their shape once baked, while also staying soft.

Do you have more gingerbread recipes?

Here are some of my favorites:

What’s the best icing for gingerbread cookies?

Try Royal Icing for an icing that’s easy to make and will set hard so your decorating will stay put. Here’s a video on how to decorate gingerbread cookies with royal icing.

Best Chewy Gingerbread Cookie Recipe

Enjoy!
–Lindsay–

Lemon Blueberry Zucchini Bread

Lindsay — Sun, 21 Jul 2024 04:00:00 +0000

This Lemon Blueberry Zucchini Bread puts a fun twist on a classic summer recipe. Don’t like lemon? Skip the zest and add extra blueberries! Enjoy a slice for breakfast or an afternoon snack!

*Originally published July 2011. Updated July 2024*

Hi friends!

This Lemon Blueberry Zucchini Bread is a must-try summer recipe so I wanted to make sure it was on your radar. I feel like everyone has a classic go-to zucchini bread recipe (if you don’t, try this Easy Zucchini Bread) but sometimes it’s fun to change things up a little bit.

When I first shared this recipe, I talked about my bad habit of overbuying lemons, even if I don’t need them. As a result, I’m constantly looking for ways to use them up and lemon and blueberry is one of my favorite combinations. (I also love these Lemon Blueberry Cheesecake Oat Bars).

We’ve also reached the point in the summer where everyone seems to have excess zucchini lying around and is combing the internet for ways to use them.

Need more zucchini recipe ideas? Try:

But now let’s talk about how to make this recipe.

Ingredients in Lemon Blueberry Zucchini Bread

Here’s what you need to make this easy quickbread:

Sugar – if you prefer a little less sweet, feel free to cut back to 1/2 a cup
Eggs – to add structure
Oil – to add flavor and moisture
Buttermilk – for tenderness
Vanilla- adds flavor
Zucchini – one shredded medium to large zucchini should do the trick
Flour- I use AP flour or white whole wheat flour
Baking powder and baking soda –
Blueberries- you can use fresh or frozen
Lemon – this is optional. If you don’t like it, leave it out. Or add the zest for flavor. You can even kick things up a notch and use the lemon juice and powdered sugar to make a glaze.

How Do I Make Easy To Make Zucchini Bread

When you’re ready to bake, here’s what to do:

In a bowl, combine sugar, eggs, oil, buttermilk, vanilla and zucchini and mix well.
Add flour, baking soda and baking powder and stir to combine.
Gently mix in blueberries (and lemon zest) if using.
Pour into a loaf pan and bake.
Optional – let cool completely and add lemon glaze.

Lemon Blueberry Zucchini Bread (Muffin) Recipe

Here’s the recipe:

Lemon Blueberry Zucchini Bread

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This Lemon Blueberry Zucchini Bread puts a fun twist on a classic summer recipe. Don’t like lemon? Skip the zest and add extra blueberries! Enjoy a slice for breakfast or an afternoon snack!

Author: Lindsay
Yield: 1 loaf

Ingredients

2/3 cup sugar (feel free to cut back to 1/2 cup)
2 eggs
1/2 cup oil (I use avocado oil)
1/2 cup buttermilk
1 tsp vanilla extract
1 cup shredded zucchini (squeeze gently to remove some of the moisture)
2 cups flour (i use AP or white whole wheat flour)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup blueberries (fresh or frozen)
zest from one lemon + 1 Tbsp lemon juice, optional

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Instructions

Preheat oven to 350 degrees F.
In a large bowl combine sugar, eggs, oil, buttermilk, vanilla and shredded zucchini and mix well.
Add flour, baking powder, baking soda and a pinch of salt and stir to combine.
Gently stir in blueberries and lemon juice and zest, if using.
Pour into loaf pan lined with parchment paper and bake 50 minutes or until a toothpick inserted in the middle comes out clean.
Optional – let cool completely and combine 1 cup powdered sugar with 1 Tbsp lemon juice to make a glaze and pour over the loaf.

Notes

The lemon flavor is optional in this recipe. Feel free to add the zest or leave it out. For a stronger flavor, add one Tbsp lemon juice to the batter, add extra zest or top with lemon glaze.

If you don’t like big blobs of blueberries in your bread, use frozen wild blueberries. They’re smaller!

One bowl. So easy. Go make it immediately!

Lemon Blueberry Zucchini Bread FAQs

Is this a recipe for moist zucchini bread?

Yes. This bread is very moist. The oil and buttermilk help make it moist and tender and the shredded zucchini and blueberries add moisture as well.

Can I make this gluten-free zucchini bread?

You could sub a gluten-free 1:1 flour like King Arthur Measure for Measure for the flour. Or you could try this Gluten-Free Zucchini Bread or this GF Zucchini Bread from Iowa Girl Eats.

Can I make zucchini bread with banana?

You could easily add shredded zucchini to your favorite zucchini bread recipe, or try swapping half the sugar in this recipe with 1-2 mashed bananas.

How to store this lemon and zucchini bread?

Let cool completely and then store in a ziploc bag on the counter for 3-4 days. If you’re going to be eating it for longer, I would store in the fridge to avoid mold growing.

Can you freeze lemon blueberry zucchini bread?

Yes. Cool completely, wrap in saran wrap and place in a freezer-safe bag. You can slice it ahead of time so that you can pull out a slice or two at a time or freeze as a whole loaf. Do not freeze with the glaze on. Make the glaze just prior to serving.

Can I make yellow squash zucchini bread or zucchini bread with carrots?

Feel free to swap yellow squash for zucchini if that’s all you have! If you want to add carrots, you can add shredded carrots right along with the shredded zucchini or try these Zucchini Carrot Apple Muffins.

Can I make this zucchini bread with applesauce?

I would start by replacing half the sugar in this recipe with applesauce. If you like it, feel free to experiment with replacing all of the sugar.

Enjoy!
–Lindsay–

Easy Mini Lemon Cheesecakes

Lindsay — Sun, 07 Apr 2024 21:23:32 +0000

These are the best easy mini lemon cheesecakes to serve for dessert at your next party or gathering. Top them with a simple strawberry sauce and enjoy!

Hi friends!

Today I’m sharing this individual lemon cheesecakes recipe and I’m so excited. This recipe is actually an adaptation of a family recipe and it is perfect for entertaining!

A few years ago my husband got his Aunt Dorothy’s cheesecake recipe from his mom and has started making it once or twice a year with our kids. It is absolutely delicious, but sometimes we just don’t have room for a giant cheesecake to take up space in our fridge for a week while we eat it.

Mini Lemon Cheesecake Bites

Enter this mini version that I’ve created. I basically halved the recipe and then tweaked it a bit more in order to allow the recipe to create 12 mini cheesecakes.

These have actually become my new favorite way to eat cheesecake because they easy to serve – no cutting required and they’re the perfect size. They also have a great crust to filling ratio and after you bake them, the middle will sink down just a bit creating the perfect dip to hold a simple strawberry sauce topping.

What Ingredients Are Needed for Mini Lemon Cheesecake Cups

To make these mini cheesecakes, here’s what you need:

Graham crackers – we crush these up to make the crust with a dash of cinnamon and brown sugar
Butter – Melted to mix with graham crackers
Cream cheese – One package of full-fat cream cheese
Sugar
Eggs
Sour cream – we use regular but you could try the less fat version
Lemon – you’ll need the juice and the zest
Vanilla – for a little more flavor
Strawberries – if you want to make a simple strawberry topping

How to Make Mini Lemon Cheesecakes

Here’s how you make them:

Mix the graham cracker crumbs with butter and press a heaping tablespoon into each muffin tin liner.
In a bowl, use a mixer to whip softened cream cheese for 1 minute.
Gradually add in sugar while mixing.
Add eggs one at a time while continuing to mix.
Add sour cream, lemon juice, lemon zest and vanilla and mix 1 more minute.
Spoon 2 heaping tablespoons of filling into each muffin tin.
Bake then take them out and let them cool on the counter for a while before moving them to the fridge.
Top with a simple strawberry topping and enjoy!

What are some topping ideas for mini lemon cheesecakes?

It’s totally up to you how you want to top these cheesecakes. For even more lemon flavor you could top with a little lemon curd. Or you can make a simple fruit topping by putting some berries in a small pan, sprinkling with sugar and letting them simmer for 10-20 minutes.

If you want to keep it super simple, top with a dollop of whip cream and a cherry.

Mini Individual Lemon Cheesecakes Recipe

Here’s the recipe:

Easy Mini Lemon Cheesecakes

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These are the best easy mini lemon cheesecakes to serve for dessert at your next party or gathering. Top them with a simple strawberry sauce and enjoy!

Author: Lindsay

Ingredients

1 cup crushed graham cracker crumbs
1 Tbsp brown sugar
1/2 tsp cinnamon
3 Tbsp melted butter
1 package cream cheese, softened
1/2 cup sugar
3/4 cup sour cream
1 Tbsp lemon juice
zest from one lemon
1/2 tsp vanilla extract
2 eggs
strawberries and sugar, optional for topping

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Instructions

Preheat oven to 350 degrees F and line muffin pan with liners.
In a small bowl, combine graham cracker crumbs, brown sugar, cinnamon and melted butter and mix until well combined.
Divide crumbs between 12 muffin tins (with liners). You should have about 1 heaping Tablespoon per muffin tin. Use the back of the tablespoon to press the crumbs down firmly into the bottom of each tin.
In a large bowl, beat softened cream cheese with an electric mixer while slowly adding sugar until well combined for about 1 minute.
Add sour cream, lemon juice, lemon zest and vanilla and beat until well combined.
Add eggs one at a time and mix until just combined – don’t overmix when adding the eggs or it will add too much air and cause the cheesecakes to sink too much after baking.
Spoon 2 heaping Tablespoons of filling into each muffin tin. If you have any left, go back and add more to each cup. You can fill them almost to the very top.
Bake at 350 for about 18 minutes. Don’t overbake.
Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to cool for at least 2 hours.
To make a simple strawberry topping, combine strawberries with a sprinkle of sugar in a pan. Smash lightly, bring to a boil, then reduce heat to simmer for 15 minutes. Smash again, transfer sauce to a container and cool.
When ready to serve, spoon some of the strawberry topping onto each individual cheesecake.

Mini Lemon Cheesecake FAQs

Can I use bottled lemon juice instead of fresh for the cheesecake?

I highly recommend using a fresh lemon since you need the zest as well.

How long do mini lemon cheesecakes need to bake? How do you know when the mini cheesecakes are done baking?

These mini cheesecakes take less than 20 minutes to bake. They’re done with the edges are set and the middle is just slightly jiggly.

How long should the mini cheesecakes cool before serving.

Cheesecake needs to cool slowly. Be sure to let them cool on the counter for 30 minutes before moving them to the fridge for at least 2 hours.

Can you make gluten-free mini lemon cheesecakes?

To make these gluten-free you can just use gluten-free graham crackers for the crust.

Is it necessary to use a water bath for mini cheesecakes?

No, a water bath is not necessary.

Are these mini cheesecakes suitable for a party? Can mini lemon cheesecakes be made in advance?

Yes! These are perfect for a party. You could easily make them a day or two in advance and just add toppings right before serving! You could also follow the steps up to baking and store in the fridge for 2-3 days and then bake the morning before you need them, making sure to leave 2+ hours for them to cool before you need to serve them.

Need more party desserts? Try:

How do you store mini lemon cheesecakes? Can mini lemon cheesecakes be frozen for later use?

Store these without toppings in a glass container in the fridge. The cheesecakes can be frozen for up to 3 months. Just transfer to the fridge to thaw before serving.

How do you prevent cracks in mini lemon cheesecakes?

Cracks usually occur from cooling the cheesecakes too quickly. Be sure to let them cool at room temperature first before transferring them to the fridge.

Also don’t overmix after adding the eggs. This will cause the cheesecake to puff up and then deflate a lot as it cools. Mix just enough to combine the eggs and then stop.

Mini Cheesecake Recipes

Want more mini cheesecake recipes? Try one of these:

Enjoy!
–Lindsay–

Pumpkin Gingerbread Muffins

Lindsay — Fri, 10 Nov 2023 11:40:00 +0000

These Pumpkin Gingerbread Muffins are bursting with flavor, deliciously moist and they make a great mid-morning snack! They’re the perfect way to transition from fall to winter.

*Originally published 12/2014. Updated 11/2023*

Hi Friends-

You know those few weeks in early November, when Halloween and all things pumpkin is over, but Thanksgiving isn’t quite here and you’re ready for Christmas but it still feels to early?

That’s when you make these muffins. They’re the perfect bridge between Fall and Winter and you absolutely must try them.

Pumpkin and Gingerbread Flavors

I’ve been making these muffins for almost 10 years and they never disappoint. They’re the perfect mix of your favorite pumpkin bread and a delicious gingerbread cookie. All wrapped up in a delicious muffin.

The pumpkin adds a light Fall flavor and the molasses and ginger add the perfect hint of gingerbread with just a couple of simple ingredients.

How To Make Pumpkin Gingerbread Muffins

To make these muffins, you just need a few simple ingredients.

Many of them can be found at Thrive Market– my favorite place to stock your pantry! I love their large selection and place an order every month or two to stock my staple baking items! (refferal link)

Melted butter
Brown sugar
Eggs
Vanilla
Molasses
Pumpkin puree
Flour – I use white whole wheat flour, or
Baking soda & baking powder
Cinnamon and Ginger – for flavor

To make them just mix all the wet ingredients together, add the dry ingredients and stir to just combine. You can leave them plain or add mix-ins. I like fresh cranberries for a bit of tart, but you could also add chocolate chips or some hemp seeds.

Recipe for Pumpkin Gingerbread Muffins

Pumpkin Gingerbread Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

These Pumpkin Gingerbread Muffins are packed with ginger flavor and full of the nutritional benefits of pumpkin and white whole wheat flour.

Author: Lindsay
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Yield: 12

Ingredients

4 Tbsp butter, melted
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/4 cup molasses
2/3 cup pumpkin puree
1.5 cups white whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger (more if desired)
optional mixins- fresh cranberries, hemp seeds, ground flax etc

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Instructions

Combine the first six ingredients in a large bowl and stir until well combined.
Add remaining ingredients and stir until just mixed.
Scoop into greased or lined muffin tins.
Bake at 375 degrees for 20-22 minutes.

I make 12 large muffins. Feel free to make yours smaller if you prefer. I like them plain, but if you want to fancy them up a little, mix some powdered sugar with a splash of milk and drizzle it on top for a glaze!

Easy Pumpkin Gingerbread Muffins FAQs

Can I freeze pumpkin gingerbread muffins?

Yes! Let them cool completely, then transfer to a freezer-safe bag and freeze. When you’re ready to eat them, just thaw on the counter!

What if I don’t have ground ginger?

You can leave it out and add extra cinnamon to amp up the flavor but the gingerbread flavor will be lacking if you leave it out.

What is molasses and is it healthy?

Molasses is a type of liquid sugar. It’s a thick, dark syrup that is made while refining sugar cane into sugar. Molasses is lower on the glycemic index than regular sugar. It also contains small amounts of nutrients like iron, calcium, magnesium and Vitamin B6.

Do you have a regular pumpkin muffin recipe?

Try this Easy Pumpkin Bread recipe. You can also make it as muffins. You might also like my Gluten-free Pumpkin Bean Bread as an easy way to add some extra nutrients. Or try these Pumpkin Yogurt Bars or my Baked Pumpkin Donuts.

Looking for more pumpkin recipes?

Try these:

Pumpkin Pie Bars
Pumpkin Yogurt Dip
30 Healthy Pumpkin Recipes
20 Pumpkin Dessert Recipes That Aren’t Pumpkin Pie
Pumpkin Apple Lentil Muffins
Pumpkin Energy Balls

And if you want more gingerbread baking recipes, try:

Enjoy!
–Lindsay–

Pumpkin Pie Bars

Lindsay — Tue, 26 Sep 2023 00:17:56 +0000

These pumpkin pie bars use a box of yellow cake mix plus a few simple ingredients to make the most delicious pumpkin pie bar recipe. Perfect for Thanksgiving dessert or any other occasion.

Hi friends!

A few years ago I shared a post called 20 Easy Pumpkin Dessert Recipes {That Are Not Pumpkin Pie} and today I’ve got a new recipe to add to that list.

My mom has been making these Pumpkin Pie Bars for years and I will take them over pumpkin pie every time. She originally got the recipe from our neighborhood cookbook while I was growing up and I’ve made some tweaks and changes over the years to turn them into what I consider to be the perfect recipe.

The best thing about these pumpkin pie squares is the topping. The reason I don’t like pumpkin pie is because it’s too much pumpkin filling and not enough crust. These bars solve that problem by making a bit of a thicker crust and then adding a delicious top layer that pairs perfectly with the pumpkin pie filling in the middle.

Pumpkin Pie Bars Recipe Ingredients

The nice thing about this recipe is that the base of it is a box of yellow cake mix! Beyond that you just need a few simple ingredients. Here’s what you’ll need:

Boxed yellow cake mix – use whatever brand you want. I use King Arthur Gluten-Free Yellow Cake Mix to make these gluten-free
Eggs
Butter – you’ll need 1.5 sticks
Canned pumpkin – yes this recipe uses the whole can!
Sugar – both brown and white sugar
Evaporated milk – yes evaporated, NOT sweetened condensed milk
Cinnamon
Pecans – buy them chopped or chop them yourself. You could sub walnuts if you prefer

How To Make Pumpkin Pie Bars

There are three layers to these bars but they come together pretty quickly.

To start you’ll put your box of cake mix in a bowl, reserving one cup to set aside for the topping. Add some melted butter and an egg and then press the dough into a 9×13 pan lined with parchment paper.

Then, you can use the same bowl, combine pumpkin, eggs, brown sugar, evaporated milk and cinnamon. Mix it up and spread it on top of the crust.

Finally, mix the cup of reserved cake mix with sugar, nuts and softened butter and sprinkle on top.

Bake and let cool before cutting! You can serve these room temperature but my favorite way is to make them a day early, put them in an airtight container in the fridge overnight and then eat them cold. So good.

Pumpkin Pie Squares

Have these little squares of deliciousness grabbed your attention yet? Here’s the exact recipe:

Pumpkin Pie Bars Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These pumpkin pie bars use a box of yellow cake mix plus a few simple ingredients to make the most delicious pumpkin pie bar recipe. Perfect for Thanksgiving dessert or any other occasion.

Author: Lindsay
Yield: 9×13 pan

Ingredients

1 box yellow cake mix (any brand)
3 eggs
1.5 sticks butter
1 (15oz) can pumpkin
1/2 cup brown sugar
2/3 cup evaporated milk
2 tsp cinnamon
1/3 cup white sugar
1/2 cup chopped pecans

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Instructions

Reserve one cup of the cake mix and set it aside.
In a large bowl, combine remaining cake mix with one stick of melted butter and one egg.
Stir until well combined, then press into the bottom of a 9×13 pan lined with parchment paper.
In a bowl combine pumpkin, 2 eggs, brown sugar, evaporated milk and cinnamon. Stir until well combined.
Spread in an even layer over the crust.
In a small bowl combine 1/4 cup softened butter with remaining 1 cup cake mix, 1/3 cup white sugar and chopped pecans. Mix with a fork until crumbly. (It might look a little dry, that’s ok)
Spread the topping evenly over the pumpkin pie filling layer in the pan.
Bake at 350 degrees for 50 minutes.
Let cool completely before cutting.
Serve room temperature or refrigerate overnight and serve cold.
Store in the fridge.

Easy Pumpkin Pie Bars FAQs

Are these gluten-free pumpkin pie bars?

If you use a gluten-free yellow cake mix, these bars will be gluten-free.

Can I substitute pumpkin pie filling for 100% canned pumpkin?

No, I would not recommend using pumpkin pie filling as it’s sweeter than canned pumpkin and might make this recipe overly sweet.

What’s the difference between canned pumpkin and pumpkin puree?

It’s the same. Canned pumpkin is pumpkin that has been pureed and canned.

Can I use sweetened condensed milk instead of evaporated milk?

No, I wouldn’t recommend it. Evaporated milk is just milk that has been heated to remove some of the water so it’s more concentrated. Sweetened condensed milk has sugar added to it and again it might make this dessert too sweet.

How to store pumpkin pie bars?

These bars should be stored in the refrigerator when they’re not being eaten.

Pumpkin pie bars warm or cold?

The temperature you eat these is your preference but I would recommend room temperature or cold – straight from the fridge is my favorite!

More Pumpkin Recipes

Need more pumpkin recipes? Try these:

Easy Pumpkin Bread with Chocolate Chips

This Easy Pumpkin Bread requires just one bowl and a few simple ingredients. It will quickly become your go-to fall recipe.

Grab the recipe!

Pumpkin Energy Balls

These Pumpkin Energy Balls are packed with fiber, protein and healthy fats for energy. The perfect addition to a quick lunch or to serve for an afternoon snack.

Grab the recipe!

Pumpkin Gingerbread Muffins

These Pumpkin Gingerbread Muffins are packed with ginger flavor and full of the nutritional benefits of pumpkin and white whole wheat flour.

Grab the recipe!

Gluten-Free Pumpkin Yogurt Bars

This recipe for Gluten-Free Pumpkin Yogurt Bars makes a quick, healthy breakfast or snack. They’re kid-friendly and easy to customize

Grab the recipe!

Gluten-Free Pumpkin Bean Bread

This Gluten-Free Pumpkin Bean Bread will definitely become your go-to snack. It’s packed with fiber and protein and kid-friendly too. The whole family will love it!

Grab the recipe!

Pumpkin Yogurt Dip

This Pumpkin Yogurt Dip recipe is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers.

Grab the recipe!

Or check out these 30 Healthy Pumpkin Recipes for even more ideas!

Enjoy!
–Lindsay–

Easy Pumpkin Bread with Chocolate Chips

Lindsay — Wed, 23 Aug 2023 04:00:00 +0000

This Easy Pumpkin Bread will become your go-to quick bread recipe for fall. Just one bowl, a handful of ingredients and the perfect loaf every time. Customize with your favorite mix-ins or try baking two mini loaves and giving one for a friend!

*Originally published Oct 2014. Updated in 2018 & 2023*

Hi Friends!

Everyone needs a pumpkin bread recipe easy enough to make quickly in one bowl. I first created this recipe when I was almost 41 weeks pregnant with my son because believe me, if there’s ever a time you need easy recipes, that is it.

How do I make chocolate chip pumpkin bread?

This recipe uses basic ingredients and comes out great every time. You need:

Melted butter – You can experiment with swapping some of the butter for oil or Greek yogurt.
Pumpkin puree – Be sure to use 100% pumpkin, not pumpkin pie filling
Eggs
Brown sugar – White sugar would also work
Cinnamon and vanilla – for flavor! You can also add some ground ginger if you like the taste.
White Whole Wheat Flour – you can sub a 1:1 gluten-free blend if needed

Just mix the wet ingredients in a bowl, add the dry ingredients until just mixed and bake!

What size loaf pan is recommended?

A standard loaf pan is typically 9x5x2 inches. Or slightly smaller at 8.5×4.5×2 inches. However, I personally like making mini loaves because they’re just so much more fun to eat. You can also give the second one away to a friend or stick it in the freezer! A standard mini loaf size is 5 x 3 inches. You can also use this bread batter and bake it as muffins for about 17-18 minutes at 375.

Easy Pumpkin Bread with Chocolate Chips

Are chocolate chips good in pumpkin bread?

Chocolate chips are always a great mix-in option but if you want to change things up, you could try fresh cranberries! Or if you’re looking for a fall recipe that’s a bit more unique, be sure to try my Pumpkin Gingerbread Muffins!

But let’s get back to this bread shall we? Whip up a batch today and enjoy some with your morning coffee all week!

Here’s how you make it:

Best Pumpkin Bread Healthy Recipe

Chocolate Chip Pumpkin Bread Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

This Easy Pumpkin Bread requires just one bowl and a few simple ingredients. It will quickly become your go-to fall recipe.

Author: Author: Lindsay L
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 1 loaf or 2 mini loaves

Ingredients

6 Tbsp butter, melted
1 cup pumpkin puree
2 eggs
2/3 cup brown sugar (I often use 1/2 cup)
1.5 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking soda
1.5 cups white whole wheat flour
3/4 tsp ground ginger (optional)
1/2 cup chocolate chips (optional)

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Instructions

Combine butter, pumpkin, eggs and sugar in a large bowl and mix well.
Add remaining ingredients and stir until just combined.
Pour into greased loaf pan (or two mini pans) and bake at 350 degrees F for 45 minutes or until a toothpick inserted into the middle comes out clean. (If using mini loaves, you may want to check on them sooner).

So there you have it, pumpkin bread quick and easy? One bowl, minimal effort, delicious result! Here are a few questions I get:

Easy Pumpkin Bread with Chocolate Chips FAQs

How do you store pumpkin bread?

Let it cool completely before transferring to any sort of storage container. I store mine in a Ziploc bag but you can also wrap it in plastic wrap. Store on the counter for up to 5 days. However, since this bread is moist, I typically move mine to the fridge after about 3 days (if there’s any left!)

Can you freeze pumpkin bread? Is this a pumpkin bread that can be frozen?

Yes! It freezes great. You could easily double the recipe and freeze one for later. Let cool completely before freezing. I like to slice mine before freezing so I can pull out just a couple of slices at a time, but you can also freeze the full loaf intact. Cool, then wrap in plastic wrap and place in a freezer-safe bag to freeze.

What spices are in pumpkin bread? Can I use pumpkin pie spice?

I typically just use cinnamon but ginger also pairs really well. Or you could definitely try adding some pre-mixed pumpkin pie spice!

Why did my pumpkin bread fall in the middle after baking?

Typically this is either from filling your pan too full or letting your batter sit too long after mixing before you bake it. Make sure you wait to mix your ingredients until you can put the loaf in the oven right away!

How do you know when pumpkin bread is done?

Use a toothpick! Insert a toothpick into the highest part of the loaf and pull it out. If it comes out clean, the bread is done. If there is wet better or a lot of crumbs on the toothpick, it needs more time to cook.

Can these be pumpkin chocolate chip muffins?

Yes. You can easily use this recipe, make as directed and portion into muffin tins to bake. I would start checking them around 16 minutes and they will likely be done around 18 minutes.

How to store moist pumpkin bread?

I store mine in a Ziploc bag on the counter for a day or two. If you have any left after that, I would move it to the fridge so that it will not spoil as quickly.

Best Easy Pumpkin Bread Variations

Pumpkin Bread Cream Cheese

The pumpkin bread cream cheese pairing seems to be very popular. While I haven’t tried this myself, I’d imagine this is the perfect recipe to add a cream cheese swirl to! Just take a packaged of room temperature cream cheese and beat until smooth, then add 1/2 cup powdered sugar and beat again. Swirl into loaf before baking. Or try these Pumpkin Cream Cheese Swirl Muffins from The Novice Chef.

Pumpkin Bread Vegan

This is likely not the best recipe to try to make vegan. If you really wanted to try, you could swap the butter for oil or an oil/applesuace combo and use flax eggs but I think it would make it much denser. If you’re looking for a pumpkin bread vegan recipe, I would try this Vegan Pumpkin Bread from Well Plated.

Pumpkin Bread Gluten Free

You could easily make this recipe gluten-free by swapping King Arthur’s Measure for Measure Gluten-Free mix for the white whole wheat flour. I’ve done it myself and it’s great! OR you could try my other favorite pumpkin bread recipe: Gluten-Free Pumpkin Bean Bread or make these Gluten-Free Pumpkin Yogurt Bars.

Pumpkin Bread Healthy

This may not be the very best pumpkin bread healthy recipe you can find, it’s certainly not the worst. When I make it, I reduce the sugar from 2/3 cup to 1/2 cup. You can also experiment with replacing some of the butter with oil or Greek yogurt. I also always use white whole wheat flour vs regular white flour.

Pumpkin Bread Dairy Free

To make this bread dairy-free just swap the melted butter for 1/3 cup oil. Or try these Dairy-Free Pumpkin Bars!

Recipe for Easy Pumpkin Bread Pudding

I don’t have a recipe for pumpkin bread pudding specifically, but I do have this Instant Pot Gingerbread Bread Pudding (with an oven option) and you could easily add some pumpkin and take away the molasses and ginger!

Need more perfect pumpkin recipes?

Try these:

Pumpkin Energy Balls

These Pumpkin Energy Balls are packed with fiber, protein and healthy fats for energy. The perfect addition to a quick lunch or to serve for an afternoon snack.

Grab the recipe!

20 Easy Pumpkin Dessert Recipes {That Are Not Pumpkin Pie}

Love pumpkin but not pumpkin pie? Here are 20 delicious ways to use pumpkin for dessert!

Grab the recipe!

30 Healthy Pumpkin Recipes

Everything from baked pumpkin recipes to savory recipes and even ideas for adding pumpkin to breakfast!

Grab the recipe!

Pumpkin Yogurt Dip

This Pumpkin Yogurt Dip recipe is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers.

Grab the recipe!

Now, who wants a slice of this bread?

Enjoy!
–Lindsay–

Almond Flour Butter Cookies

Lindsay — Sun, 20 Nov 2022 05:00:00 +0000

These Almond Flour Butter Cookies are made with just five simple ingredients and are so easy to make! The gluten-free recipe makes one dozen cookies – the perfect addition to your holiday cookie trays!

Originally published 11/18. Updated 11/22.

Hi friends!

I just couldn’t wait any longer to share these almond flour cookies recipe with you. These are egg-free, gluten-free Almond Flour Butter Cookies! Aren’t they just so festive for the holidays? These cookies would be the perfect addition to your holiday cookie trays this season.

They’re so easy to make, require just 5 ingredients….plus some chocolate and sprinkles to make them festive if you want to…and the recipe makes only a dozen, so you can make a batch and still have room to whip up all your other holiday favorites as well.

If you need more ideas for homemade holiday treats to give as gifts, check out this post:

Homemade Edible Christmas Gift Ideas

Best Almond Flour Cookies

This post was originally sponsored by Bob’s Red Mill. I love their Superfine Almond Flour because it is perfect for low-carb baking, which is helpful for my husband who has Type 1 diabetes. These almond flour cookies took a few tests but they turned out great!

Almond Flour Chocolate Chip Cookies

If you’re looking for a more traditional chocolate chip cookie recipe made with almond flour, this probably isn’t the one for you. These cookies are very tender and trying to mix in chocolate chip cookies might cause them to fall apart.

But you can still get your chocolate fix by melting some chocolate chips and drizzling them on top or even dipping the cookies into the melted chocolate! My go-to chocolate chip cookie that uses almond flour are these Chewy Gluten-Free Chocolate Chip Cookies.

Cookies with Almond Flour

There’s no shortage of other recipes for cookies with almond flour. Add some of these to your baking list:

Almond Flour Cookies via Well Plated
Almond Flour Cookies with Chocolate Chips via Eating Bird Food
Almond Flour Peanut Butter Cookies via Dessert For Two
Almond Flour Chocolate Cookies by The Almond Eater

And these cookies don’t have to be exclusive to the holidays! You can enjoy them year-round with a chocolate drizzle or just plain!

This recipe calls for softened butter and I’ve found in my testing that whatever your definition of softened is will impact how much these cookies spread so yours might come out the same size as mine or a little smaller.

Recipe for Almond Flour Butter Cookies

Almond Flour Butter Cookies

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

Author: Lindsay
Yield: one dozen cookies

Ingredients

4 Tablespoons unsalted butter, softened to room temp
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 cup Bob’s Red Mill Superfine Almond Flour
1/4 teaspoon baking powder
pinch of salt
optional: chocolate chips and sprinkles for decorating

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Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, beat softened butter, brown sugar and vanilla using an electric mixer for one minute.
Add almond flour, baking powder and salt and mix just until a crumbly dough forms.
Press dough firmly into a Tablespoon and place onto a baking tray.
Flatten each cookie using the tines of a fork to make a criss-cross pattern.
Bake at 350 degrees F for 9-10 minutes. Let sit for at least 10 minutes on baking tray before transferring to a cooling rack. These cookies are fragile.
Let cool completely, then drizzle with melted chocolate chips and sprinkles if desired.

Notes

How soft your butter is will impact how much your cookies spread out. I’ve found it works best to let the butter come to soft at room temperature on it’s own versus microwaving to soften.

See what I mean? So so easy and delicious.

Almond Flour Butter Cookies FAQs

What is blanched almond flour?

Blanched just means the skin has been removed from the almonds. This can change the texture of the almond flour vs leaving the skin on.

Is this an almond flour shortbread cookie?

These are butter cookies, not shortbread cookies. The main difference between the two is that butter cookies typically have more sugar while shortbread cookies typically have a higher fat content.

What is the best almond flour?

This will depend on who you ask but my favorite is Bob’s Red Mill Superfine Almond Flour. I also like Blue Diamond Almond Flour.

What is the secret to baking with almond flour?

A few helpful tips include:

Use eggs as the leavening agent to help make almond flour baked goods not so dense.
Don’t overmix.
Consider lowering the oven temp by 25 degrees F when substituting almond flour.

Why do my almond flour cookies fall apart?

It’s often best to use almond flour in recipes specifically created for almond flour. Almond flour has more fat, protein and moisture than wheat flour and this can lead to baked goods being crumbly and falling apart. In general, some kind of extra binding ingredient is needed. It helps to let the baked goods cool completely before handling.

Can you bake with almond flour just like regular flour?

This depends on the recipe. In many recipes you can substitute in a 1:1 ratio, some you may use 3/4 cup almond flour for every 1 cup flour. However, almond flour is gluten-free and does not bind as well as regular wheat-based flour. You may need to add additional eggs to act as a binder.

Almond Flour Christmas Cookies

Almond Flour Cookies

Looking for more almond flour cookies to try? Here are a few:

The Best Almond Flour Sugar Cookies

With soft middles and crispy edges, these are the perfect gluten-free cookie for rolling out to cut with cookie cutters.

Grab the recipe!

Almond Flour Crescent Cookies

A healthy, gluten-free twist on a classic crescent cookie!

Grab the recipe!

Almond Flour Cookies

Soft, chewy and naturally gluten-free, these cookies are packed with chocolate chips and totally irresistible!

Grab the recipe!

Keto Shortbread Almond Flour Cookies

A low carb shortbread cookie that’s made with just 4 ingredients@!

Grab the recipe!

3 Ingredient Almond Flour Peanut Butter Cookies

Naturally vegan and gluten-free, all you need are 3 ingredients to make these cookies!

Grab the recipe!

Be sure to let me know if you try these! I’d love to hear what you think!!

Enjoy!
–Lindsay–

Cranberry Sweet Potato Muffins

Lindsay — Mon, 03 May 2021 04:00:00 +0000

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. Make them with fresh cranberries, Craisins or chocolate chips!

*Originally published 12/2016. Updated 5/2021*

Hi friends!

Allow me to introduce you to these Cranberry Sweet Potato Muffins. I first made these muffins back in 2016. It was right after Thanksgiving so I had tons of fresh cranberries I was looking to use up. Then I even added a little drizzled glaze to be fancy. But let’s be honest. With 3 little kids running around now, fancy muffins rarely happen anymore. But regular muffins do!

And when it comes down to it, these are really just basic sweet potato muffins. Yes, you can add cranberries- fresh or dried Craisins…but if you’re not a cranberry fan, feel free to skip them and add some chocolate chips instead!

Cranberry Sweet Potato Muffins

Here’s what you need:

Cooked sweet potato – I just stab one with a knife a few times and microwave 5-6 minutes. You can also use canned sweet potato.
Eggs
Vanilla Extract & cinnamon – for flavor
Brown sugar – White sugar works too.
Milk – cows milk or plant-based milk of choice
Oil- I use avocado oil
Flour – I use white whole wheat flour
Cranberries or chocolate chips – fresh cranberries, Craisins or chocolate chips

To make an optional glaze you can combine powdered sugar with a little milk and drizzle over the top! This works really well during the holiday season when you’re tired of cookies, especially if you use fresh red cranberries! So pretty.

Here’s the recipe:

Cranberry Sweet Potato Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. Use fresh or dried cranberries or swap chocolate chips

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12 muffins

Ingredients

3/4 cup cooked, mashed sweet potato
2 eggs
1 tsp vanilla extract
1/2 cup brown sugar (increase to 2/3 cup for sweeter muffin)
2/3 cup milk (cow or plant-based)
1/4 cup oil (i use avocado)
1 tsp cinnamon
1 tsp baking soda
1.5 cups flour (i used white whole wheat)
1 cup fresh or frozen cranberries (or 1/3 – 1/2 cup Craisins or chocolate chips)

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Instructions

Combine sweet potato, eggs, vanilla, brown sugar, milk, oil and cinnamon in a large bowl and mix until well mixed.
Add flour and baking soda and stir until just combined.
Mix in fresh cranberries or chocolate chips.
Scoop into lined muffin tins and bake at 375 for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely.

Hope you guys enjoy these! Here’s how they look with fresh cranberries and glaze:

Either way they’re delicious!

Enjoy!
–Lindsay–