Coffee Cake, Muffins & Breads Archives - Noble Pig

Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Cathy Pollak — Mon, 05 Oct 2026 14:38:52 +0000

Butternut squash cinnamon rolls with cream cheese glaze have squash purée worked into the dough, making them golden and helping them stay soft. I use cinnamon and nutmeg to fill the spirals, and spread cream cheese glaze over the rolls while they’re still warm.

Butternut Squash Cinnamon Rolls Made with Squash Purée

I’ve put butternut squash into lots of things, but cinnamon roll dough was never an obvious destination. Once I tried it, the part that surprised me was how little the finished rolls tasted like squash. It became much more about what the purée did to the dough than making a cinnamon roll that was screaming butternut squash.

There’s a half cup of squash purée in the dough, and it’s enough to get the golden color and softness I wanted without adding so much moisture that the dough became difficult to manage. That was the real test. Using purée meant I had to pay attention to the dough as I kneaded it, since homemade squash carries more water than canned and flour, no matter how much I want it to, doesn’t absorb the same amount every time.

The filling is where natural cinnamon roll can run the program, with brown sugar, cinnamon and nutmeg, and cream cheese glaze added while the rolls are still warm. Once the dough was right, I didn’t see any reason to make the rest of the cinnamon roll prove there was squash in it.

The Decisions Behind This Recipe

A half cup of butternut squash purée was enough to change the color and softness of the dough without adding so much moisture that I had to compensate with lots of extra flour. I wanted what the squash did for the dough without making the dough harder to knead, roll and shape.
Canned and homemade squash purée can both be used, but homemade purée can have more water. That was something I had to account for instead of assuming the flour measurement would work the same every time. If the dough is too sticky, I add flour a tablespoon at a time until it’s soft and slightly tacky.
I use one whole egg plus an extra yolk in the dough, something I do in lots of recipes when I want the extra fat from the yolk without adding another egg white. I get more tenderness from the extra yolk without adding more egg white to a dough that already has squash purée in it.
Cinnamon and nutmeg stayed in the filling instead of me adding a whole fall spice lineup to the dough. I didn’t want every part of these rolls to taste like something different was going on. The squash stays in the dough, and the brown sugar and spices stay in the filling. It’s a very tidy spiral system.
For the first 10 to 15 minutes out of the oven, I loosely cover the rolls. It traps some of the steam while they cool, which keeps the tops softer instead of letting them dry out right away. It’s worth doing.

Ingredients

All-purpose flour – The amount you need can vary slightly depending on the moisture in your squash purée. Keep extra nearby in case the dough is still sticky during kneading.
Butternut squash purée – Canned or homemade both work. If you make your own, roast the squash before puréeing it instead of boiling it so you aren’t adding unnecessary water to the dough.
Instant yeast – I use rapid-rise or instant yeast, which can go directly into the flour. There’s no need to dissolve it in the warm milk first.
Granulated sugar – There’s only ¼ cup in the dough. Most of the sweetness comes later from the brown sugar filling and cream cheese glaze.
Whole milk – Warm it to about 100–110°F (38–43°C). It should be warm, not hot.
Egg and egg yolk – I use one whole egg plus an extra yolk for the additional fat without adding another egg white.
Unsalted butter – Softened butter goes into the dough, filling and cream cheese glaze, so you’ll want it at room temperature before you begin.
Salt – I use it in both the dough and the brown sugar filling.
Brown sugar – This is the sugar for the filling and gets spread over the softened butter before the dough is rolled. If you’re out, make a batch of my homemade brown sugar.
Cinnamon and nutmeg – I kept both in the filling instead of adding spices to the squash dough.
Cream cheese – Use full-fat block cream cheese for the glaze and let it soften first.
Confectioners’ sugar – Sweetens and gives the cream cheese glaze its consistency.
Milk or cream – Start with one tablespoon and add the second only if you want a thinner cream cheese glaze.
Vanilla extract or vanilla paste – Either is fine in the cream cheese glaze.
Toasted walnuts or pecans and maple syrup – Both are optional for serving over the glazed cinnamon rolls.

How to Make Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the dough)
Stir the flour, sugar, instant yeast and salt together, then add the warm milk, butternut squash purée, egg, egg yolk and softened butter. Knead the dough for 8 to 10 minutes, until it’s smooth, elastic and slightly tacky. This is where I get a feel for the dough instead of automatically adding more flour. If it’s still truly sticky as I knead, I add flour one tablespoon at a time. Transfer the dough to a greased bowl, cover and let it rise for 60 to 90 minutes, or until doubled in size.
Step Two (make the filling)
Stir together the brown sugar, cinnamon, nutmeg and salt. Make sure the butter is soft enough to spread easily because trying to smear cold butter over soft dough is how you become irritated with a cinnamon roll.
Step Three (roll and shape the cinnamon rolls)
Roll the dough into a 16 x 12-inch (41 x 30 cm) rectangle. Spread the softened butter over the dough, then sprinkle the brown sugar mixture evenly over the top. Roll it up from one long side and cut into 12 rolls. Arrange them in a greased 9 x 13-inch (23 x 33 cm) baking dish, cover and let them rise for 30 to 45 minutes, until they look puffy.
Step Four (bake the cinnamon rolls)
Bake at 350°F (175°C) for 22 to 28 minutes, until the rolls are golden and baked through. If the tops are getting too brown before the centers are done, loosely cover the pan with foil. Once they’re out of the oven, loosely cover the pan for 10 to 15 minutes. I know covering something I spent 25 minutes browning sounds backward, but trapping some of the steam keeps the tops softer as they cool.
Step Five (make the cream cheese glaze)
Beat the softened cream cheese and butter with the confectioners’ sugar, vanilla and one tablespoon of milk or cream until smooth. Add the second tablespoon only if you want the glaze thinner. Spread it over the cinnamon rolls while they’re still warm, then add toasted walnuts or pecans and a drizzle of maple syrup if you’re using them.

Recipe Tips

When you roll the dough into the rectangle, try to keep the thickness fairly even from one end to the other. It doesn’t need to be a perfect 16 x 12-inch rectangle with ruler-straight sides, but an even thickness gives you rolls that are closer in size once everything is rolled and cut.
Before cutting the log, I mark it into halves, then quarters, then divide each quarter into three. This is much easier than eyeballing 12 slices and discovering near the end that my cinnamon roll math has failed me.
Give the rolls enough room to rise after shaping. I’m looking for them to get visibly fuller and puffy, with some of the space between the rolls beginning to close. A cool kitchen may put you toward the longer end of the 30 to 45 minute range.
I never judge the bake by the tops alone. Cinnamon rolls can look golden before the dough in the center of the pan is finished, so check one of the center rolls before taking the pan out of the oven.
Wait until the rolls have had their 10 to 15 minutes under the loose cover before adding the cream cheese glaze. They’ll still be warm enough to soften the glaze, but you won’t lose as much of it down into a very hot pan.

Storage, Freezing and Reheating

Once the cream cheese glaze is on the cinnamon rolls, I store leftovers covered in the refrigerator for up to 5 days. If I know ahead of time that some rolls won’t be eaten right away, I leave those unglazed and keep them covered at room temperature for up to 2 days.
For longer storage, freeze the baked cinnamon rolls without the cream cheese glaze. Once they’re cool, wrap them well and freeze for up to 2 months. Thaw them before reheating and make the glaze when you’re ready to serve them.
For one cinnamon roll, I usually reheat it in the microwave for about 15 seconds, adding a few more seconds if needed. For several unglazed rolls, cover them loosely with foil and warm them in a low oven until heated through.

FAQs

Can I use canned butternut squash purée?
Yes. Canned butternut squash purée saves you from roasting and puréeing a squash first. Make sure you’re buying plain butternut squash purée without added sugar or spices.
Can I make my own butternut squash purée?
Yes. I like roasting the squash instead of boiling it because boiling introduces more water. Mash or purée the roasted flesh until smooth, let it cool completely and measure the ½ cup you need for the dough.
Can I make butternut squash cinnamon rolls overnight?
Yes. Assemble and cut the cinnamon rolls, arrange them in the baking dish and cover the pan before the second rise. Refrigerate overnight, then take the pan out in the morning and give the rolls about 45 to 60 minutes at room temperature to get puffy before baking. A cold kitchen may require more time.
Can I use pumpkin purée instead of butternut squash purée?
Yes, as long as you use plain pumpkin purée and not pumpkin pie filling. Pumpkin purée can have a different moisture level than butternut squash, so pay attention to the dough as you knead and add extra flour only if you need it.
Can I make these without a stand mixer?
Yes. Mix the dough with a sturdy wooden spoon until it becomes difficult to stir, then turn it onto a lightly floured surface and knead by hand. The same dough cue applies whether you use your hands or a mixer: you’re looking for smooth, elastic dough that remains slightly tacky.

From My Kitchen Notes

Small observations from the margins.

A measurement can get me close, but I still have to be aware of what’s in front of me.
More has not always been the answer when something feels difficult to take care of.
I’ve figured out there’s a difference between waiting and waiting for a change I can really see.
Dividing something evenly is easier when I stop guessing and make a few marks first.
Softness is something I now protect after the warmth is gone.
I don’t need something to be obvious for me to know it changed things.
I’ve gotten better at noticing when something needs more from me and when it needs to be left alone.

Since the Cream Cheese Is Already Out

Strawberry Sweet Rolls – Strawberry filling, cream cheese glaze.
Lemon Buns with Lemon Cream Cheese Icing – Lemon buns, cream cheese icing.
Strawberry Cream Cheese Danishes – Puff pastry, cream cheese, strawberry jam.
Berry Cream Cheese Muffins – Fresh berries, cream cheese pieces.
Berry Pecan French Toast Casserole – Croissants, berries, pecans, cream cheese.

This post may contain affiliate links. Please read my disclosure policy.

Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Butternut Squash Cinnamon Rolls have squash purée mixed into the dough, a brown sugar filling with cinnamon and nutmeg, and cream cheese glaze spread over the warm rolls.

Course Breakfast, Brunch

Cuisine American

Keyword butternut squash cinnamon rolls, butternut squash sweet rolls, cinnamon rolls with cream cheese glaze, squash cinnamon rolls

Prep Time 45

Cook Time 25

Rise Time 2

Total Time 3 10

Servings rolls

Calories 367kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. For mixing and kneading the dough. You can also knead by hand.
mixing bowls For the dough, filling and cream cheese glaze.
rolling pin For rolling the dough into a 16 x 12-inch (41 x 30 cm) rectangle.
baking pan 9x13 (33x23) For baking 12 cinnamon rolls.

Ingredients

Dough:

3¾ cup (450 g) all-purpose flour plus more as needed
¼ cup (50 g) granulated sugar
2¼ tsps (1 packet / 7 grams) instant rapid rise yeast
1 tsp (6 g) table salt
¾ cup (180 ml) warm whole milk warmed to 100–110°F (38–43°C)
½ cup (120 g) butternut squash purée roasted and mashed or canned
1 large egg room temperature
1 egg yolk room temperature
5 tbsps (70 g) unsalted butter softened

Filling:

½ cup (100 g) light brown sugar
2 tsps (5 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
¼ tsp (1.5 g) table salt
4 tbsps (55 g) unsalted butter softened

Cream Cheese Glaze:

4 oz (113 g) full-fat cream cheese softened
2 tbsps (28 g) unsalted butter softened
¾ cup (90 g) confectioners' sugar
½ tsp (2.5 ml) vanilla extract or vanilla bean paste
1-2 tbsps (15-30 ml) whole milk or cream

Optional Garnish:

chopped toasted walnuts or pecans
maple syrup

Instructions

In the bowl of a stand mixer fitted with the dough hook, stir together the all-purpose flour, granulated sugar, instant yeast and salt. Add the warm whole milk, butternut squash purée, egg, egg yolk and softened butter. Mix on low speed until a shaggy dough forms.
3¾ cup (450 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2¼ tsps (1 packet / 7 grams) instant rapid rise yeast, 1 tsp (6 g) table salt, ¾ cup (180 ml) warm whole milk, ½ cup (120 g) butternut squash purée, 1 large egg, 1 egg yolk, 5 tbsps (70 g) unsalted butter
Knead on medium-low speed for 8–10 minutes, until the dough is smooth, elastic and slightly tacky. If the dough remains sticky as it kneads, add additional flour 1 tablespoon at a time, allowing each addition to incorporate before adding more.
Transfer the dough to a lightly greased bowl, cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
Stir together the brown sugar, cinnamon, nutmeg and salt in a small bowl. Set aside with the softened butter.
½ cup (100 g) light brown sugar, 2 tsps (5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, ¼ tsp (1.5 g) table salt
Grease a 9 x 13-inch (23 x 33 cm) baking dish. Turn the risen dough onto a lightly floured surface and roll into a 16 x 12-inch (41 x 30 cm) rectangle.
Spread the softened butter evenly over the dough, then sprinkle the brown sugar mixture evenly over the butter. Beginning with one long side, roll the dough into a log. Cut into 12 even rolls and arrange them in the prepared baking dish. Cover and let rise for 30–45 minutes, or until visibly puffy.
4 tbsps (55 g) unsalted butter
Preheat the oven to 350°F (175°C).
Bake for 22–28 minutes, until golden and baked through in the center. If the tops are browning before the center rolls are done, loosely cover the baking dish with foil for the remainder of the baking time.
Remove from the oven and loosely cover the baking dish for 10–15 minutes to trap some of the steam while the rolls cool.
Beat the softened cream cheese and butter until smooth. Add the confectioners’ sugar, vanilla and 1 tablespoon (15 ml) whole milk or cream and beat until smooth. Add the remaining milk or cream as needed for a thinner glaze.
4 oz (113 g) full-fat cream cheese, 2 tbsps (28 g) unsalted butter, ¾ cup (90 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract, 1-2 tbsps (15-30 ml) whole milk
Spread the cream cheese glaze over the warm cinnamon rolls. Garnish with toasted walnuts or pecans and maple syrup, if desired.
chopped toasted walnuts, maple syrup

Notes

Homemade butternut squash purée can contain more moisture than canned. Add additional flour only as needed during kneading.
For overnight cinnamon rolls, cover and refrigerate the shaped rolls before the second rise. Let them stand at room temperature for 45–60 minutes, or until puffy, before baking.
Freeze baked cinnamon rolls without the cream cheese glaze for up to 2 months.
Optional walnuts, pecans and maple syrup are not included in the nutritional calculation.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Butternut Squash Cinnamon Rolls? I’d love to hear how they turned out — leave a comment below and let me know.

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The post Butternut Squash Cinnamon Rolls with Cream Cheese Glaze appeared first on Noble Pig.

Applesauce Fritters

Cathy Pollak — Thu, 01 Oct 2026 15:50:09 +0000

These small applesauce fritters are fried until golden, then rolled warm in cinnamon sugar. There are no chopped apples in the batter, so you get apple flavor without pieces of fruit interfering with how the fritters cook.

Cinnamon Sugar Applesauce Fritters with Maple Caramel Dip

Apple slices are fine and vanilla ice cream is always going to be part of my life. But once I had the maple caramel dip figured out, I needed something warm and fried to go with it. That’s how I ended up making these applesauce fritters specifically for the maple caramel dip.

These are not the huge, irregular apple fritters with chunks of fruit inside them. I made them into smaller, round fritters with applesauce in the batter, then rolled them warm in cinnamon sugar. That makes them easier to eat and, obviously, more dangerous. It’s easy to pick one up, take a bite and not have a drippy apple trying to escape from it. The bigger problem is that they’re small enough to make it very easy to lose track of how many I’ve had.

And honestly, they’re good without anything else. I like the cinnamon sugar, but if you want less sugar, you can leave it off. The inside is soft, with applesauce, cinnamon and nutmeg, and that’s enough of a payoff for me. But the warm maple caramel is really the end-all, and I already had it sitting there. I’m only human.

The Decisions Behind This Recipe

Making these with applesauce was not an afterthought. I wanted apple flavor throughout the batter, but without the fruit chunks because they change how the fritters fry.
I know a full cup of unsweetened applesauce seems like a lot for a batch of small fritters, but it’s where the apple flavor and most of the moisture come from. Unsweetened applesauce also let me decide how sweet the fritters were going to be instead of letting whatever was added to the jar make the decision for me.
The batter is supposed to be thick. When I drop a scoop into the oil, I want it to stay in a round mound instead of spreading out as soon as it hits the oil. Applesauce can vary from brand to brand, so the batter may need a small adjustment before you fry the whole batch. That’s why I make one test fritter first instead of assuming every jar of applesauce is going to act exactly the same.
I kept the fritters tablespoon-size so the centers cooked by the time the outsides were golden. Bigger fritters sound good until you cut one open and find out the middle needed more time. These are small enough to cook through, and also small enough that you can eat three while deciding whether you like them.
The cinnamon sugar and maple caramel are doing different things. Rolling the warm fritters in cinnamon sugar gives you a finished fritter without needing a glaze. The maple caramel dip is here because I made it for these too, and because there’s nothing wrong with dipping a cinnamon-sugar fritter into warm maple caramel when it’s sitting right in front of you.

Ingredients

All-purpose flour – Standard all-purpose flour is what I use. Measure it carefully, because the batter is already meant to be thick.
Baking powder and baking soda – Both help the fritters puff while they fry.
Fine salt – It distributes easily through the batter. There isn’t much of it, but the fritters need it.
Ground cinnamon and nutmeg – Cinnamon is the main spice, with nutmeg behind it. I want them to taste like apples and cinnamon, without the full spice drawer in the bowl.
Granulated sugar – There are only two tablespoons in the batter. They get more sweetness later from cinnamon sugar or maple caramel dip, depending on how you decide to handle yourself.
Large egg – One is enough to help bind the batter without adding more liquid than I need.
Unsweetened applesauce – Different brands can be thicker or looser, which is why I want you to look at the batter and fry a test fritter before committing to the whole batch.
Milk – This loosens the applesauce batter enough to make it scoopable. You can also add a small amount if your applesauce makes the batter too firm.
Vanilla extract – There are two teaspoons in the batter, so you’re going to notice it.
Unsalted butter – Melt it first and let it cool for a minute before adding it. I don’t need the butter hot enough to start cooking the egg before the batter is even mixed.
Canola or peanut oil – Use a neutral, high-heat oil for frying. The amount is going to depend on your pot. You want two to three inches of oil, not a certain number of cups.
Cinnamon sugar – Optional, but stir it together before you start frying. Once the fritters are coming out of the oil, you’ll want it ready.
Maple caramel dip – Optional for serving, although you know how I feel about it.

How to Make Applesauce Fritters

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the dry ingredients)
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar together in a medium bowl. Give it a good whisk so the leaveners and spices are evenly distributed through the flour. Nobody needs one fritter that got all the cinnamon.
Step Two (mix the wet ingredients)
In a separate bowl, whisk the egg, applesauce, milk, vanilla and melted butter until everything is well mixed. Pour the wet ingredients into the dry ingredients and stir until the flour disappears. Stop there. The batter should be thick, and a few lumps are better than stirring the life out of it.
Step Three (heat the oil)
Pour 2–3 inches of oil into a heavy, deep pot and heat it to 350°F. Keep an eye on the temperature while you fry because every batch of batter cools the oil down a little. Let it come back to temperature before adding more fritters, unless greasy fritters are suddenly what we’re doing.
Step Four (make a test fritter)
Drop one tablespoon-size scoop of batter into the oil and fry for 2–3 minutes, turning as needed, until it’s deep golden brown. Take it out and break it open. This is your chance to see what the batter is doing before the rest of the fritters get involved. If it spreads too much, stir 1–2 tablespoons of flour into the batter. If the batter seems too firm, stir in a small amount of milk or applesauce.
Step Five (fry the fritters)
Carefully drop tablespoon-size portions of batter into the hot oil, working in small batches so the oil stays close to 350°F. Fry for 2–3 minutes, turning them as needed so they brown evenly and cook through the center. Keep them small. A bigger fritter may look finished on the outside while the middle has different plans.
Step Six (finish and serve)
Transfer the fritters to a paper-towel-lined tray to drain. If you’re using cinnamon sugar, roll them in it while they’re still warm so the sugar sticks. Serve them warm on their own or with maple caramel dip for dipping. If the caramel is already sitting there, I think we both know which direction this is going.

Recipe Tips

Make the test fritter, then break it open before you decide the batter is ready. The center should be cooked through, not wet or gummy. That one fritter can save you from discovering a problem after you’ve fried the whole bowl.
Have everything sitting out before you start frying, including the cinnamon sugar, a tray for the cooked fritters, your scoop and whatever you’re using to turn them. Once the oil is hot, it’s not a great time to remember you have no idea where the paper towels went.
Don’t add chopped apple to this batter. Fresh apple adds more moisture, and any pieces exposed to the hot oil can make it spit and splatter.
If you don’t have a frying thermometer, drop a small amount of batter into the oil. It should sink briefly, rise within a second or two, and bubble steadily as it fries. If it browns almost immediately, the oil is too hot. If it sits there with weak bubbling, give the oil more time to heat.
Roll the fritters in cinnamon sugar while they’re warm. Once they cool down, the sugar has less interest in staying put.

Storage and Reheating

Applesauce fritters are best the day they’re fried, preferably while they’re still warm enough to make the cinnamon sugar smell ridiculous.
If you have leftovers, let them cool completely and keep them in an airtight container at room temperature for up to one day. Warm them in a 350°F oven until heated through and the outside has picked up some of its texture again.

FAQs

Can I use sweetened applesauce?
You can, but the fritters will be sweeter. I prefer unsweetened applesauce because if they’re getting rolled in cinnamon sugar and dunked in maple caramel dip, I want to keep the sweetness in the batter on the down low.
Can I add chopped apple?
Technically yes, but don’t. The applesauce is already providing the apple flavor and moisture, and chopped apple changes how the fritters cook in hot oil. If you want the big apple-piece experience, these aren’t the fritters for you.
Why are my fritters greasy?
The oil was probably too cool, the pot was crowded, or the next batch went in before the oil returned to 350°F. Give the oil time between batches and fry only a few at once. You can keep the fried batches warm in a low oven while you finish the rest.
Can I make the batter ahead of time?
I wouldn’t. Once the wet and dry ingredients are mixed, fry the batter soon after. This is not one of those recipes that improves by sitting around.
Do I have to roll them in cinnamon sugar?
No. They’re good plain, and maple caramel dip is another way to finish them. But the warm cinnamon sugar is very good, so I would at least make the bowl and see what you like. I always do both.
What can I serve with applesauce fritters?
Maple caramel dip was made for these. Vanilla ice cream would also be good if you’re serving the fritters as dessert instead of eating them over the counter while the oil cools.
Can I reuse the frying oil?
Yes. Let the oil cool completely, then strain out any crumbs and store it in a sealed container in a cool, dark place. I’d reuse oil from these for other sweet foods, like frying the shells for my cherry cheesecake tacos, so you don’t end up frying dessert in oil that tastes like last night’s dinner. If it smells off, smokes at a lower temperature than it did before, or looks unusually dark, it’s done.

From My Kitchen Notes

Small observations from the margins.

I can learn a lot from one small test before I hand over the whole idea.
Lots of things can look finished before they are.
I don’t make something bigger because I can.
If it spreads too easily, I know what to do.
Some additions look good on paper and make a complete mess once they’re hot.
I like knowing the middle is right before I start celebrating the outside.
I don’t need it to last forever. But it needs to be good while it’s here.
I have more respect for something that knows when it’s done instead of trying to be perfect.

A Reason to Keep the Cinnamon Sugar Out

Air Fryer Cinnamon Sugar Donut Holes – Air-fried donut holes, buttery cinnamon sugar.
Apple Pie Samosas – Apple pie filling, buttery phyllo, cinnamon sugar.
Sweet Potato Muffins – Sweet potato, warm spices, cinnamon sugar.
Apple Snickerdoodles – Honeycrisp apples, chewy cookies, cinnamon sugar.
Eggnog Snickerdoodles – Eggnog, cinnamon, nutmeg, optional glaze.

This post may contain affiliate links. Please read my disclosure policy.

Applesauce Fritters

These Applesauce Fritters are made with unsweetened applesauce instead of chopped apples, then fried in small portions until golden. Roll them warm in cinnamon sugar or serve with Maple Caramel Dip for dipping.

Course Brunch, Dessert

Cuisine American

Keyword apple fritters, applesauce fritters, cinnamon sugar fritters, fried apple fritters

Prep Time 10

Cook Time 20

Total Time 30

Servings to 24 fritters

Calories 66kcal

Author Cathy Pollak

Equipment

Dutch Oven or other heavy, deep pot. Choose one with enough room above the oil to safely contain bubbling and splattering.
thermometer for frying The easiest way to maintain the oil at 350°F (175°C).
small cookie scoop Helps keep the fritters close to tablespoon-size so they cook evenly.
slotted spoon or spider strainer. For safely removing the fritters from the hot oil.
wire rack with rimmed baking sheet Useful for holding the fritters after frying.
paper towels For draining excess oil.

Ingredients

Applesauce Fritters:

1½ cups (180 g) all-purpose flour
2 tsps (8 g) baking powder
¼ tsp (1 g) baking soda
½ tsp (3 g) table salt
1 tsp (2.5 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
2 tbsps (25 g) granulated sugar
1 large egg
1 cup (245 g) unsweetened applesauce
¼ cup (60 ml) milk
2 tsps (10 ml) vanilla extract
1 tbsp (14 g) unsalted butter melted
canola oil or peanut oil for frying

Optional Cinnamon Sugar:

1 cup (200 g) granulated sugar
2 tsps (5 g) ground cinnamon

For Serving:

Maple Caramel Dip optional

Instructions

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and granulated sugar in a medium bowl.
1½ cups (180 g) all-purpose flour, 2 tsps (8 g) baking powder, ¼ tsp (1 g) baking soda, ½ tsp (3 g) table salt, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, 2 tbsps (25 g) granulated sugar
In a separate bowl, whisk together the egg, unsweetened applesauce, milk, vanilla extract and melted butter until well combined.
1 large egg, 1 cup (245 g) unsweetened applesauce, ¼ cup (60 ml) milk, 2 tsps (10 ml) vanilla extract, 1 tbsp (14 g) unsalted butter
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter should be thick enough to hold together when dropped from a spoon or scoop.
Pour 2–3 inches (5–7.5 cm) of oil into a heavy, deep pot and heat to 350°F (175°C).
canola oil
Fry one test fritter before cooking the full batch. Drop a tablespoon-size portion of batter into the hot oil and fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. If the batter spreads too much, stir 1–2 tablespoons of additional flour into the batter. If the batter is too firm, stir in a small amount of milk or applesauce.
Working in small batches, carefully drop tablespoon-size portions of batter into the oil. Fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. Maintain the oil temperature as close to 350°F (175°C) as possible between batches.
Transfer the fritters to a paper-towel-lined tray to drain. If using the cinnamon sugar, roll the fritters in it while they are still warm.
1 cup (200 g) granulated sugar, 2 tsps (5 g) ground cinnamon
Serve the applesauce fritters warm, with Maple Caramel Dip for dipping if desired.
Maple Caramel Dip

Notes

Applesauce varies by brand. The batter should be thick enough to hold together when dropped from a spoon or scoop.
Fry one test fritter before cooking the full batch. Add 1–2 tablespoons (8-16 g) flour if the batter spreads too much, or a small amount of milk or applesauce if it’s too firm.
Keep the fritters tablespoon-size and maintain the oil at 350°F (175°C) for even cooking.
Fry in small batches, allowing the oil to return to temperature between batches.
The optional cinnamon sugar and Maple Caramel Dip are not included in the nutritional calculation. Nutrition includes an estimated amount of oil absorbed during frying; actual absorption will vary.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Applesauce Fritters? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Applesauce Fritters appeared first on Noble Pig.

Apple Cider Streusel Muffins

Cathy Pollak — Thu, 24 Sep 2026 16:09:16 +0000

These apple cider streusel muffins get their concentrated apple flavor from reduced fresh cider, with cider-donut spices in the batter, a brown sugar cinnamon ribbon inside and buttery cinnamon streusel on top.

Apple Cider Muffins with a Brown Sugar Cinnamon Ribbon

These apple cider streusel muffins remind me of the time right before harvest here in Oregon when the grapes are taking their sweet time. There’s this funny, very anticipatory stretch where, as winemakers, we were completely ready to start the vintage, but nothing was ready to be picked. It was the equivalent of our own Super Bowl. So instead of waiting around for the sugars to get where we needed them, we’d make cider. Fresh and hard.

Every winery that’s been around long enough has one, if not several, old basket presses hanging around. Everybody would bring apples. We all had trees loaded with them, and we’d spend a weekend washing, grinding and pressing fruit while mostly drinking beer and talking about grapes. Which is very winemaker behavior. We were making hard cider while being wound up about the wine we were about to make, drinking only beer and complaining about the ensuing eighteen-hour days before harvest had even started. It was peak networking. And we loved it.

I had my own cider formula by then. I used sixty percent sweet apples, usually Honeycrisp, twenty-five percent sharp apples, usually Granny Smith and McIntosh, and fifteen percent bitter apples, which for me meant crab apples because I have a tree full of them. Everybody had their own formula, but that was mine.

Making cider is also a complete mess. I think it’s worse than winemaking. There’s apple pulp everywhere, sticky pomace, heavy equipment, and the old basket presses take muscle once you start cranking them down. Winemaking has a way of making you physically strong whether you planned on it or not, so that was never a problem.

And this is why these apple cider muffins make me laugh. I know precisely what went into making the two cups of cider I use for these muffins, and then I stand over the stove and reduce almost all of it away until I’m left with three tablespoons. It does feel slightly criminal.

But I wanted these to taste like cider, not chopped apples or applesauce with some cider in the vicinity, and the only way I could get enough cider flavor into the batter without throwing off the ratio of liquid to dry ingredients was to concentrate the cider first.

So this is where my life has ended up, from winemaker to hard-cider maker, now reducing two cups of fresh cider into 45 grams for muffins like somebody’s very sweet aunt. I guess it’s fine.

The Decisions Behind This Recipe

The cider reduction is really where this recipe started. Two cups of fresh cider sounds like a lot when only three tablespoons end up in the batter, but regular cider adds a lot of water with it. I wanted enough cider in the muffin to taste it, and there was no way I was going to pour two cups into a muffin batter and then spend the rest of the recipe trying to undo what I had done. Reducing 480 grams down to 45 grams gave me the concentrated cider flavor I wanted and got rid of most of the water I didn’t.
There are no chopped apples, applesauce or apple butter in these on purpose. I kept wanting to add one of them during testing because that would have been the obvious way to make the muffins taste more apple-y, but every time I thought about it, I came back to the same idea. I wanted an apple cider muffin. Once I started adding other forms of apple, the cider stopped being the defining flavor.
I also didn’t want to keep adding more cinnamon and brown sugar to the batter. There’s already cinnamon in there with nutmeg, allspice and cloves, and at some point adding more makes the muffin taste uniformly spiced. The brown sugar cinnamon ribbon gave me somewhere else to put a stronger concentration of both, so you get the darker, sweeter stripe through the middle instead of the batter being in charge of everything.
The spice mixture in the batter is borrowed from the idea of an apple cider doughnut. Cinnamon is very present, with freshly grated nutmeg, allspice and cloves. I held back on the supporting spices because I wanted the reduced cider to come through. This can become an apple spice muffin very quickly if the fall spice cabinet is unleashed.
I used melted butter and neutral oil because I wanted the benefit of each. Butter gives me flavor that oil doesn’t, while the oil keeps the muffin softer after it cools. I split the fat between the two, which gives me a muffin that is still worth eating the next morning.
The streusel is doing something different from the cinnamon ribbon, even though they share some of the same flavors. The ribbon adds a concentrated brown sugar-cinnamon middle. The streusel adds weight and texture on top, plus another place for cinnamon to be without putting more of it into the batter. And I leave the streusel pieces big because tiny sandy streusel doesn’t fit my personality.
The 15-minute rest and the two oven temperatures came later, once I had the flavor where I wanted it. Letting the batter sit gives the flour time to hydrate before baking, and then I start the muffins at 425°F for five minutes before dropping the oven to 350°F without opening the door. That first blast of heat helps push the muffin tops upward, and the lower temperature finishes the centers without the streusel getting darker and darker.

Ingredients

Fresh apple cider – This is the apple in the recipe, so I use fresh cider, not apple juice. Cider has more apple character to begin with, which is important when two cups are getting reduced all the way down to three tablespoons.
All-purpose flour – You’ll use it in both the muffin batter and the streusel.
Granulated sugar and light brown sugar – Granulated sugar sweetens the muffin batter, while the brown sugar is reserved for the cinnamon ribbon and streusel. I like light brown sugar because it adds molasses flavor without making either one too dark. If you’re out, make a batch of my homemade brown sugar.
Buttermilk – This adds moisture and acidity to the batter, and the acidity works with the baking soda. Full-fat buttermilk is what I use when I can get it. If not, 2 percent is fine.
Unsalted butter and neutral oil – Both go into the batter, while the butter also goes into the streusel. I use a neutral oil like canola or vegetable because I don’t want to taste it competing with the cider and spices.
Eggs – Two large eggs add richness to the batter. I use them at room temperature so they mix more easily with the rest of the wet ingredients.
Cinnamon, nutmeg, allspice and cloves – Cinnamon is in the batter, the brown sugar ribbon and the streusel. Nutmeg, allspice and cloves stay in the batter and give it a cider-doughnut spice profile. Freshly grated nutmeg is my preference, but pre-ground is fine.
Vanilla extract – This goes into both the batter and the streusel. It’s a small amount in each, but I notice when it isn’t there.
Baking powder and baking soda – I use both because the batter has buttermilk and I want enough lift for a muffin with a cinnamon ribbon and a serious amount of streusel.
Kosher salt – Necessary for the batter and streusel. I use Diamond Crystal kosher salt, so adjust if you’re using a denser brand.

How to Make Apple Cider Streusel Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (reduce the apple cider)
Pour the apple cider into a small saucepan and keep it at a steady simmer until 2 cups have cooked all the way down to 45 grams, or 3 tablespoons. Start weighing it once it begins looking properly reduced because the last stretch moves much faster than you think, and there is a very short distance between almost there and damn it. Transfer the reduction to a small bowl and let it cool completely before it goes anywhere near the batter.
Step Two (make the cinnamon ribbon and streusel)
Stir together the brown sugar and cinnamon for the ribbon and set it aside. In another bowl, mix the brown sugar, flour, cinnamon and salt for the streusel, then add the melted butter and vanilla and work it around with a fork until crumbs form. I press some of it together with my fingers because I want chunks on top, not cinnamon-colored sand pretending to be streusel.
Step Three (mix the batter)
Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves in one bowl. In a larger bowl, whisk the eggs and sugar until they’re well combined and slightly lighter in color, then add the buttermilk, cooled cider reduction, oil, melted butter and vanilla. Fold in the dry ingredients until the flour disappears and stop there, because this isn’t where you keep going.
Step Four (let the batter rest)
Cover the batter and leave it alone for 15 minutes while the oven preheats to 425°F. That rest gives the flour time to hydrate before baking, and once the 15 minutes are up, don’t reward your patience by stirring the life back out of it.
Step Five (add the cinnamon ribbon and streusel)
Divide about 40% of the batter among the muffin cups, then sprinkle 1 teaspoon of cinnamon sugar over each one. Go back with another teaspoon, use the bowl of the spoon to make a small well in the center, and fill that well with the second teaspoon of cinnamon sugar. Divide the remaining batter among the muffin cups, covering the cinnamon sugar, then top each one with about 1 tablespoon of streusel, pressing a few of the bigger pieces in lightly so they don’t launch themselves across the oven later.
Step Six (bake and cool)
Bake at 425°F for 5 minutes, then lower the oven to 350°F without opening the door because you don’t want to interrupt the muffin tops while they’re trying to get tall. Bake for another 10–12 minutes, until the centers register 195–200°F, then let the muffins cool in the pan for about 10 minutes before moving them to a wire rack.

Recipe Tips

Weigh your empty saucepan before you start reducing the cider and write down that weight. Toward the end of the reduction, put the saucepan with the cider still in it on the scale. Subtract the weight of the empty saucepan from the total weight of the saucepan plus cider. The number you’re left with is the weight of the cider. When that number reaches 45 grams, you’re done.
Really pay attention near the end of the cider reduction. The first part takes its sweet time and then it doesn’t. Once most of the water is gone, the weight starts dropping much faster, so this is not the part to wander away. If I go a gram or two under 45, I’m not starting over, but I wouldn’t deliberately reduce it much farther because eventually you’re moving from concentrated cider toward syrup.
Let the cider reduction cool completely. It shouldn’t be warm enough to affect the eggs or melted butter when it goes into the batter, but it shouldn’t be refrigerator-cold either. Cool room temperature is ideal.
Stop mixing as soon as the flour disappears, making sure there are no dry spots hiding at the bottom. After the 15-minute rest, leave the batter alone and portion it as it is. One last vigorous stir defeats part of what you accomplished by leaving it alone in the first place.
Make the streusel pieces big. I press some of the mixture together first and then break it apart before putting it on the muffins. Fine streusel disappears into the top, and I want to still know it’s there when the muffin is baked.
Use the internal temperature if you have a thermometer. I pull these at 195–200°F in the center. The streusel makes it harder to judge the muffin by color alone, and waiting for the top to look “more done” is an easy way to overbake the center.

Storage and Reheating

These are best the day they’re baked, when the muffin is soft and the streusel still has the most texture. Let them cool completely before storing them because trapped steam will soften the topping much faster than time will.
Keep the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, although the cold will make the muffins firmer.
To bring a refrigerated muffin back to life, I prefer a 300°F oven for about 5–8 minutes. For one muffin and no patience, 10–15 seconds in the microwave takes the chill off, although the streusel will stay softer.
For freezing, let the muffins cool completely, freeze them in a single layer until firm, then transfer them to a freezer container or bag so the streusel doesn’t get crushed. They’ll keep well for up to 3 months. Thaw at room temperature, or warm a thawed muffin at 300°F for about 5–8 minutes. You can also reheat one from frozen at 300°F for roughly 12–15 minutes.

FAQs

Can I use apple juice instead of apple cider?
You can, but it won’t give you the same muffin. Fresh apple cider has more apple character before it’s reduced, so there’s more there to concentrate. Apple juice will still reduce, but the finished flavor will be milder and won’t have the same cider character.
Do I really need to reduce the apple cider?
Yes. Forty-five grams of unreduced cider is not the same thing as starting with 480 grams and cooking it down to 45. Most of the water leaves during reduction while the apple flavor becomes concentrated. Adding enough regular cider to get the same flavor would add too much liquid to the batter, while 3 tablespoons of unreduced cider wouldn’t have nearly enough cider flavor.
Can I make the apple cider reduction ahead of time?
Yes. Reduce the cider to 45 grams, cool it completely and refrigerate it in a covered container for up to one day. Let it sit out long enough to lose the refrigerator chill before mixing the batter.
Why don’t these apple cider muffins have apples in them?
I wanted them to taste like apple cider, not like apple muffins that have a splash of cider. Chopped apples, applesauce and apple butter all add their own flavor and texture, and once I started adding those, I stopped tasting the cider the way I wanted to.
Can I skip the cinnamon sugar ribbon?
You can, but don’t. The batter already has cinnamon and the other cider-doughnut spices, but the ribbon gives you a much stronger concentration of brown sugar and cinnamon in the middle. Without it, the muffin is fine, but it loses one of its best features.
Why do you bake the muffins at two temperatures?
The first 5 minutes at 425°F give the muffin tops a stronger initial push upward. Lowering the oven to 350°F lets the centers finish baking without keeping that much heat on the streusel for the entire bake.
Can I make these without buttermilk?
I wouldn’t replace the buttermilk with plain milk cup for cup because its acidity works with the baking soda in the batter. If you need a substitute, use one that mimics cultured buttermilk instead of removing that acidity from the recipe.

From My Kitchen Notes

Small observations from the margins.

Sometimes what’s left behind becomes stronger after most of it has been reduced away.
I prefer some things concentrated instead of spread across everything else.
You can remove a lot and still end up with what’s most important.
Clarity happens when there’s less water in the way.
Intensity is easier to live with when it has a destination.
Separation can make the difference between disappearing and being noticed.
The middle doesn’t have to explain itself to the ends.
Sometimes the part you almost lose is the one that finally becomes obvious.

When Streusel Is Part of the Reason

Honey Butter Muffins – Honey, butter, crunchy streusel topping.
German Plum Cake with Streusel – Fresh plums, yeasted cake, buttery streusel.
Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
Amish Apple Fritter Bread – Tender apples, cinnamon swirl, streusel, sweet glaze.
Pumpkin Buttermilk Muffins – Pumpkin, buttermilk, warm spices, buttery streusel.

This post may contain affiliate links. Please read my disclosure policy.

Apple Cider Streusel Muffins

Apple Cider Streusel Muffins are made with fresh cider reduced for concentrated apple flavor, a brown sugar cinnamon ribbon, cider-doughnut spices and a buttery cinnamon streusel topping.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword apple cider muffins, apple cider streusel muffins, cinnamon streusel muffins, fall muffins, reduced apple cider

Prep Time 50

Cook Time 17

Total Time 1 7

Servings muffins

Calories 460kcal

Author Cathy Pollak

Equipment

12-Count Muffin Tin Holds the full batch and gives the muffins room to rise during the initial high-temperature bake.
muffin liners Make the muffins easier to remove from the pan while protecting the sides and streusel during serving and storage.
Saucepan or light-colored small skillet. Used to reduce the apple cider from 480 grams to 45 grams.
kitchen scale Useful for determining when the cider has reached the correct final weight.
mixing bowls Separate bowls are useful for the cinnamon sugar, streusel, dry ingredients and wet ingredients.
whisk Thoroughly distributes the dry ingredients and mixes the wet ingredients.
rubber spatula Folds the dry ingredients into the wet ingredients without unnecessarily working the batter.
measuring cups and spoons Measure the spices and are also used to create the wells for the cinnamon sugar ribbon.
cooling rack Allows air to circulate around the muffins as they finish cooling.
instant-read thermometer Gives a reliable doneness check; the centers should register 195–200°F (91–93°C).

Ingredients

Apple Cider Reduction:

2 cups (480 g) fresh apple cider

Cinnamon Sugar Ribbon:

⅓ cup (67 g) packed light brown sugar
2¼ tsps (6 g) ground cinnamon

Cinnamon Streusel:

⅓ cup (67 g) packed light brown sugar
½ cup (65 g) all-purpose flour
½ tsp (1 g) ground cinnamon
¼ tsp (1 g) kosher salt
4 tbsps (56 g) unsalted butter melted
1 tsp (5 ml) vanilla extract

Apple Cider Muffin Batter:

3 cups (375 g) all-purpose flour
2½ tsps (10 g) baking powder
½ tsp (2 g) baking soda
1 tsp (3g) kosher salt
2 tsps (5 g) ground cinnamon
½ tsp (1 g) freshly grated nutmeg
⅛ tsp (0.25 g) ground allspice
⅛ tsp (0.25 g) ground cloves
2 large eggs room temperature
1 cup (200 g) granulated sugar
¾ cup (180 ml) plus 1 tbsp (15 ml) buttermilk room temperature
3 tbsps (45 g) cooled apple cider reduction
¼ cup (60 ml) neutral oil
¼ cup (60 g) unsalted butter melted and slightly cooled
1½ tsps (7.5 ml) vanilla extract

Instructions

Pour the apple cider into a small saucepan and bring to a simmer over medium heat. Adjust the heat as needed to maintain a steady simmer and cook until the cider has reduced to 45 grams (3 tablespoons). Weigh the cider periodically as it becomes more concentrated, since the reduction will happen more quickly near the end. Transfer to a small bowl and cool completely.
2 cups (480 g) fresh apple cider
Combine the light brown sugar and cinnamon for the cinnamon sugar ribbon in a small bowl. Set aside.
⅓ cup (67 g) packed light brown sugar, 2¼ tsps (6 g) ground cinnamon
Combine the light brown sugar, flour, cinnamon, and salt for the streusel in a medium bowl. Add the melted butter and vanilla extract and stir with a fork until evenly moistened and crumbs form. Press some of the mixture together with your fingers to form larger pieces. Set aside.
⅓ cup (67 g) packed light brown sugar, ½ cup (65 g) all-purpose flour, ½ tsp (1 g) ground cinnamon, ¼ tsp (1 g) kosher salt, 4 tbsps (56 g) unsalted butter, 1 tsp (5 ml) vanilla extract
Line a standard 12-cup muffin pan with paper liners.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
3 cups (375 g) all-purpose flour, 2½ tsps (10 g) baking powder, ½ tsp (2 g) baking soda, 1 tsp (3g) kosher salt, 2 tsps (5 g) ground cinnamon, ½ tsp (1 g) freshly grated nutmeg, ⅛ tsp (0.25 g) ground allspice, ⅛ tsp (0.25 g) ground cloves
Whisk the eggs and granulated sugar in a large bowl until thoroughly combined and slightly pale. Add the buttermilk, 45 grams (3 tablespoons) cooled apple cider reduction, neutral oil, melted butter, and vanilla extract. Whisk until smooth and thoroughly combined.
2 large eggs, 1 cup (200 g) granulated sugar, ¾ cup (180 ml) plus 1 tbsp (15 ml) buttermilk, 3 tbsps (45 g) cooled apple cider reduction, ¼ cup (60 ml) neutral oil, ¼ cup (60 g) unsalted butter, 1½ tsps (7.5 ml) vanilla extract
Add the dry ingredients to the wet ingredients and fold with a rubber spatula until no dry flour remains. Do not overmix.
Cover the batter and let it rest for 15 minutes. While the batter rests, preheat the oven to 425°F (218°C).
Divide approximately 40% of the muffin batter evenly among the 12 prepared muffin cups.
Sprinkle 1 teaspoon of the cinnamon sugar mixture evenly over the batter in each muffin cup. Using the bowl of the teaspoon, make a well in the center of the batter, then add another teaspoon of cinnamon sugar to each well.
Divide the remaining muffin batter evenly among the muffin cups, covering the cinnamon sugar ribbon.
Break the streusel into large crumbs with a fork. Cover each muffin with approximately 1 tablespoon of streusel, lightly pressing the crumbs into the batter to help them adhere.
Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 10–12 minutes, until the muffins are golden and the center of each muffin reaches 195–200°F (91–93°C).
Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Reducing the apple cider is essential to the flavor of these muffins. Two cups (480 g) of fresh cider are concentrated to 3 tablespoons (45 g), removing much of the water while retaining enough cider flavor for the muffin batter.
For an easier way to track the reduction, weigh the empty saucepan before adding the cider and note its weight. As the cider approaches its final weight, place the saucepan on the scale and subtract the weight of the empty pan to determine how much cider remains.
Watch the cider carefully toward the end of cooking. Once much of the water has evaporated, the reduction progresses considerably more quickly.
Cool the cider reduction completely before adding it to the muffin batter. It can be prepared a day or more in advance and refrigerated; allow it to come closer to room temperature before mixing the batter.
The 15-minute batter rest allows the flour to hydrate before baking. Avoid vigorously stirring the batter again after the rest.
The initial 5 minutes at 425°F (218°C) encourage the muffins to rise quickly. Reduce the oven temperature to 350°F (177°C) without opening the oven door so they can continue baking without losing the accumulated heat.
Freshly grated nutmeg gives the batter a stronger aromatic flavor, but pre-ground nutmeg can be substituted.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Apple Cider Streusel Muffins? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Cider Streusel Muffins appeared first on Noble Pig.

Lemon Blueberry Cornbread

Cathy Pollak — Thu, 30 Jul 2026 16:28:22 +0000

Lemon blueberry cornbread is tender from buttermilk, packed with fresh blueberries, and flavored with the zest of two lemons. It’s sweet enough for breakfast with butter and honey, but don’t count it out next to fried chicken or barbecue.

Lemon Blueberry Cornbread with Buttermilk and Fresh Blueberries

Cornbread hasn’t always been a savory-only thing for me. I’ve baked chocolate chips into it lots of times, and every summer I find another way to pair corn with blueberries. They’re a favorite together in salad, and blueberry corn ice cream is a flavor I’ve never quite gotten over. I first had it at a state fair, which is a very normal place to learn that corn belongs in ice cream.

So blueberries in cornbread feel like a natural progression to me. The lemon is here because I love lemon with blueberries, and if I was going to have this with coffee, I wanted it to at least feel like breakfast had been considered.

I baked it in a round pan, scattered more blueberries over the top, and added enough sugar to the surface to give it some crunch. I used regular sugar, but sparkling sugar on top would be even better. Once it came out of the oven, it looked like a cake, which was not an accident. Cornbread for breakfast should at least look presentable.

It’s still cornbread, though, and that’s the best part. Serve it for brunch with butter and honey, then bring the leftovers back out with fried chicken at dinner. Some recipes are more useful when you don’t make them pick a side.

What Makes This Recipe Different

I wanted blueberries and lemon, and still wanted this to taste like cornbread. I went down a rabbit hole trying different cornmeal grinds, before settling on a medium-grind. I also stopped the sugar at one-third cup, which is enough for breakfast without making it too sweet for dinner.
Most of the lemon flavor comes from the zest of two whole lemons, not a heroic amount of juice that would make the batter sour or throw off the texture. The zest gave me all the lemon flavor I wanted without changing the batter.
I used both butter and oil because I wanted the cornbread to stay tender more than one day. The butter adds its usual richness and the oil keeps it from drying out while it’s sitting on the counter.
Saving a few blueberries for the top is mostly about how it looks. I like seeing them there, because the outside of something should tell the truth about what’s happening inside. Between the sugar on top and the round pan, it ends up looking very brunch-y without losing its cornbread credentials.

Ingredients

All-purpose flour – This gives the batter enough support to hold the blueberries without making the cornbread dense. An extra tablespoon coats the berries so they’re less likely to sink.
Medium-grind yellow cornmeal – This keeps plenty of corn texture without becoming gritty.
Granulated sugar – One-third cup in the batter is enough, then another teaspoon goes over the top for a little crunch.
Baking powder and baking soda – The two work together to give the cornbread some height. The baking soda reacts with the buttermilk and lemon juice, which is why it’s here instead of relying on baking powder alone.
Kosher salt – Blueberries, lemon, corn, and sugar all taste better once salt gets involved.
Eggs – They hold everything together and help the cornbread slice neatly once it has cooled.
Buttermilk – This keeps the cornbread tender and gives the baking soda the acidity it needs. It also adds tang, which is good with the lemon and blueberries.
Unsalted butter – Adds buttery flavor. Let is cool slightly after melting so it blends easily with the other wet ingredients.
Neutral vegetable oil – The oil keeps the cornbread moist after the first day. Butter makes it taste good, oil helps it stay that way.
Fresh lemons – Most of the lemon flavor comes from the zest. The juice adds acidity and reinforces the lemon without making the batter sour.
Vanilla extract – Enough to make the blueberries feel more breakfasty. It will not taste like vanilla cornbread.
Fresh blueberries – Most go into the batter and a handful stays out for the top. This way there are blueberries all through the slices. Frozen blueberries can be used, but add them straight from the freezer so they don’t turn the batter purple.

How to Make Lemon Blueberry Cornbread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the pan and dry ingredients)
Preheat your oven to 400°F (200°C) and grease an 8-inch round baking pan or a 9-inch cast iron skillet. Before you get going, set aside a small handful of blueberries and a teaspoon of sugar for the top so you don’t accidentally use everything in the batter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt.
Step Two (mix the wet ingredients)
In a separate bowl or large measuring vessel, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla. Let the butter cool for a few minutes first so it doesn’t start cooking the eggs, because that’s not the kind of breakfast we’re making.
Step Three (finish the batter)
Pour the wet ingredients into the dry ingredients and stir until you no longer see any dry flour. The batter will look lumpy, and this is where you stop stirring. Toss the blueberries with the tablespoon of flour, then fold them into the batter with a spatula. The flour helps keep the berries more evenly distributed instead of letting them head straight for the bottom.
Step Four (bake)
Spread the batter into the prepared pan, then scatter the reserved blueberries over the top and sprinkle on the reserved sugar. Bake for 22 to 28 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Don’t wait for it to come out completely dry. That’s how good cornbread becomes regrettable cornbread.
Step Five (cool and serve)
Let the cornbread cool in the pan for at least 15 minutes before slicing. I know it’s sitting there looking like breakfast, but give it a few minutes. It will cut much more neatly and still be warm when you serve it.

Recipe Tips

Once the wet and dry ingredients come together, stir only until you can no longer see any dry flour. The batter is supposed to look lumpy, and trying to smooth it out will give you a tougher cornbread.
The batter will be thick, so take a minute to spread it evenly before adding the reserved blueberries and sugar.
Start checking the cornbread at 22 minutes, especially if you’re using cast iron, since the pan you choose can change the baking time. The toothpick can have a few crumbs attached, but it shouldn’t come out with wet batter.

Storage

Let the cornbread cool completely, then cover the pan or move the slices to an airtight container. It will keep at room temperature for up to two days. The oil helps it stay moist, although the sugar on top will lose some of its crunch as it sits.
For longer storage, refrigerate it for up to five days. I like bringing a slice back to life in the microwave for about 10 to 15 seconds rather than eating it cold. You can also split and toast a slice in a skillet with a little butter, which is a very good breakfast the next day.
To freeze it, wrap individual slices and place them in a freezer-safe container or bag for up to three months. Thaw them at room temperature or warm them directly from frozen in the microwave.

FAQs

Is lemon blueberry cornbread very sweet?
No. It has enough sugar to work for breakfast or brunch, but it still tastes like cornbread rather than a blueberry muffin. Add honey or lemon curd at the table when you want it sweeter.
Can I use frozen blueberries?
Yes. Add them while they’re still frozen and expect the batter to pick up some purple streaks. They may also add a couple of minutes to the baking time.
Can I bake this in a cast iron skillet?
Yes. Use a 9-inch cast iron skillet. Grease it before adding the batter, and begin checking the cornbread at the early end of the baking range since cast iron holds heat differently than a cake pan.
Can I make lemon blueberry cornbread muffins?
Yes. Divide the batter among greased or lined muffin cups and bake at 400°F. Begin checking them around 15 minutes. The exact yield will depend on how full you fill the cups.
Can I use regular milk instead of buttermilk?
Buttermilk is better because its acidity works with the baking soda and gives the cornbread a softer texture. In a pinch, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough whole milk to make 1 cup. Let it sit for about five minutes before using.
Can I make it sweeter?
Yes. Increase the sugar in the batter to ½ cup if you want it closer to breakfast cake. I wouldn’t go much higher because the extra sugar starts to overpower the lemon and blueberries.
What should I serve with lemon blueberry cornbread?
For breakfast or brunch, serve it warm with butter, honey, jam, or lemon curd. At dinner, it is especially good with fried or baked chicken, barbecue, or anything salty enough to appreciate what the blueberries are doing.

From My Kitchen Notes

Small observations from the margins.

Some things make sense together before anyone thinks to put them in the same place.
Corn and blueberries have met before. This time they stayed for coffee.
Lemon can make everything easier to understand without becoming the main thing.
Sweetness doesn’t make something unserious.
Cornmeal remembers what it is, even after you add fruit, lemon, and enough sugar to confuse it.
The blueberries on top aren’t doing anything different than the ones inside. They’re just easier to see and the reason you keep cutting another slice.
There’s a difference between being present and becoming part of the meal.
A recipe can have more than one place at the table. People usually do too.
What belongs together doesn’tt always arrive at the same time.
I’ve stopped assuming time improves everything. Sometimes it only gives a pattern more years to be noticed.
You can keep saving something for later until later becomes the only place it exists.
Leftovers have always been proof that something can come back later and still belong.
Not everything that does well in two worlds should live between them forever.
A recipe survives being called the wrong thing all the time. The people arguing about it usually don’t.

More Recipes with Lemon and Blueberries

Lemon Blueberry Sour Cream Bundt Cake – Sour cream, blueberries, lemon glaze.
Blueberry Lemon Cake – Sheet cake, homemade blueberry glaze.
Lemon Blueberry Crumble Bars – Oat streusel, creamy lemon filling.
Lemon Cornmeal Cake – Blueberry sauce, lemon glaze.
Lemon Ricotta Pancakes – Homemade blueberry sauce, ricotta.
Lemon Blueberry Cake Mix Cookies – White chocolate, lemon glaze.

This post may contain affiliate links. Please read my disclosure policy.

Lemon Blueberry Cornbread

Tender buttermilk lemon blueberry cornbread filled with fresh blueberries and flavored with the zest of two lemons. Sweet enough for breakfast with butter and honey, but just as good with fried chicken or barbecue.

Course Breakfast, Brunch, Side Dish

Cuisine American

Keyword blueberry cornbread, buttermilk cornbread, cast iron cornbread, lemon blueberry cornbread, sweet cornbread

Prep Time 15

Cook Time 25

Cooling: 15

Total Time 55

Servings to 12 slices

Calories 215kcal

Author Cathy Pollak

Equipment

cake pan 8-inch round or 9-inch (23 cm) cast iron skillet - For baking the cornbread.
mixing bowls (large and medium or a large measuring jug) For making the batter.
whisk For a smooth batter.
rubber spatula For smoothing.

Ingredients

Dry Ingredients:

1 cup (125 g) all-purpose flour
1 cup (150 g) medium-grind yellow cornmeal
⅓ cup (67 g) granulated sugar
2 tsps (8 g) baking powder
½ tsp (2 g) baking soda
¾ tsp (4 g) kosher salt

Wet Ingredients:

2 large eggs
1 cup (240 ml) buttermilk
⅓ cup (75 g) unsalted butter melted and slightly cooled
2 tbsps (30 ml) vegetable oil or canola oil
finely grated zest of two lemons
2 tbsps (30 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract

Blueberries:

1½ cups (225 g) fresh blueberries
1 tbsp (8 g) all-purpose flour

For the Top:

a small handful of fresh blueberries
1 tsp (8 g) granulated sugar (reserved from the intial measuremnt)

Instructions

Preheat the oven to 400°F (200°C). Lightly grease an 8-inch (20 cm) round baking pan or a 9-inch (23 cm) cast iron skillet. Reserve a small handful of blueberries and 1 teaspoon of the granulated sugar for the top.
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt in a large mixing bowl until evenly combined.
1 cup (125 g) all-purpose flour, 1 cup (150 g) medium-grind yellow cornmeal, ⅓ cup (67 g) granulated sugar, 2 tsps (8 g) baking powder, ½ tsp (2 g) baking soda, ¾ tsp (4 g) kosher salt
In a separate bowl or large measuring jug, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
2 large eggs, 1 cup (240 ml) buttermilk, ⅓ cup (75 g) unsalted butter, 2 tbsps (30 ml) vegetable oil, finely grated zest of two lemons, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. The batter should look slightly lumpy. Overmixing can produce a tougher cornbread.
Toss the blueberries with the tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula. The flour helps keep the blueberries evenly distributed throughout the cornbread as it bakes.
1½ cups (225 g) fresh blueberries, 1 tbsp (8 g) all-purpose flour
Spread the batter evenly into the prepared pan. Scatter the reserved blueberries over the top and sprinkle with the reserved teaspoon of sugar.
a small handful of fresh blueberries, 1 tsp (8 g) granulated sugar
Bake for 22 to 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cornbread cool in the pan for at least 15 minutes before slicing and serving. This short cooling time allows the crumb to finish setting for cleaner slices.

Notes

Medium-grind yellow cornmeal keeps the cornbread a tender with enough texture to remind you it's still cornbread.
Fresh blueberries work best, but frozen blueberries can be used straight from the freezer without thawing.
Most of the lemon flavor comes from the zest, so don't skip it.
Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 3 months.

If you’re making this Lemon Blueberry Cornbread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Lemon Blueberry Cornbread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Blueberry Cornbread appeared first on Noble Pig.

Brown Butter Peach Coffee Cake Muffins

Cathy Pollak — Sun, 12 Jul 2026 15:53:58 +0000

My brown butter peach coffee cake muffins are made with fresh peaches, brown butter, a cinnamon streusel, and vanilla glaze. When I come home from the farmers market, a few of those peaches almost always end up in these muffins.

Fresh Peach Muffins with Cinnamon Streusel and Vanilla Glaze

I affectionately refer to summer as “over the sink fruit eating season” because it is. If the juice isn’t running down to my elbows, why am I eating it? And peaches are the queen bee of summer because nothing else can compete. I already love peach muffins, but they always felt like they were missing something. The brown butter fixed that immediately. The cinnamon streusel was what turned them into coffee cake muffins, and a drizzle of vanilla glaze with a sprinkling of coarse sugar convinced me never to leave them plain again.

And here’s the truth, I can be a little insufferable about peaches, and I blame it entirely on my childhood. Every summer, someone from work sent my dad a couple of boxes of Georgia peaches. They came in these big brown corrugated boxes, and every peach was nested in its own paper cradle. I remember thinking they looked so important. They ruined me for average peaches.

Grocery store peaches and I have never really worked things out. They sit on the counter forever while I keep checking on them, hoping today’s the day, and then somehow they’re still crunchy around the pit and never fully ripen. Every year I convince myself maybe this batch will be different. Every year I have the same conversation with them.

Farmers market peaches are a wildly different story. Around here, the white peaches are first, followed by the yellow ones. Because they’re grown just a few miles away, they’re picked when they’re ripe instead of when they’re ready to survive a trip across the country. The first bite tells me everything.

When I was growing up, we’d make cobblers once in a while, but most of the Georgia peaches never made it into a baking recipe. I’d stand on a chair over the sink eating them, or my mom would put whipped cream on them for dessert. There didn’t need to be anything else. They were already perfect.

So, every year I wait. When the farmers market peaches arrive, I start making a mental list of everything I want to make before the season is gone again. Some become jam. Most never make it past my kitchen counter. And this year, many of them became these brown butter peach coffee cake muffins.

Because when a peach is good enough, it doesn’t need a lot. Brown butter, cinnamon, and a crumbly streusel are more than enough to let the peaches be the reason you made the recipe in the first place.

What Makes These Different

Peach muffins are good on their own, but I wanted these to have even more flavor. Brown butter took care of that without changing what I liked about them. The peaches are still the reason I make these muffins.
I wanted these to feel more like coffee cake than a regular muffin. That’s when the cinnamon streusel came in. The coarse sugar and vanilla glaze followed, and I wouldn’t leave either one off now.
Peaches that are perfect for eating aren’t always the peaches I bake with. For these muffins, I’d rather they still have a little firmness because they stay in pieces while they bake.
I refrigerate the streusel while I make the batter. It doesn’t take long for the butter to firm back up, and that’s what keeps the crumbs from melting into one flat layer.
One thing I like about these muffins is that the peaches still taste like peaches. The brown butter gives them more flavor, but it never gets in the way.

Ingredients

Unsalted butter – Browning it adds the nutty flavor I wanted. I pour it into another bowl as soon as I see the golden flecks on the bottom of the pan so it stops cooking.
Vegetable oil – Brown butter has the flavor, while oil keeps the muffins soft for days instead of drying out after the first afternoon.
Granulated sugar and light brown sugar – Granulated sugar sweetens the muffins, while brown sugar gives the streusel a richer flavor that goes well with cinnamon.
Greek yogurt – Makes a thick batter that supports the peaches and keeps everything tender.
Vanilla extract and almond extract – Vanilla is expected, and the almond extract is optional, but it has a way of making peaches taste even more like peaches without making the muffins taste like almonds.
Fresh peaches – Ripe but still slightly firm because they stay in pieces as the muffins bake instead of disappearing into the batter. Tossing them with flour also helps keep them evenly distributed.
All-purpose flour – Forms the batter, the streusel, and helps the peaches stay suspended throughout the muffins.
Baking powder, baking soda, and salt – They give the muffins a good rise and keep the batter baking evenly.
Ground cinnamon – Adds warmth to the streusel and the batter without taking over the peach flavor.
Coarse sugar – I usually call it sparkling sugar. It adds crunch across the tops and gives the muffins one more texture.
Heavy cream and confectioners’ sugar – Whisked together into a vanilla glaze that finishes the muffins.

How to Make Brown Butter Peach Coffee Cake Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (brown the butter and make the streusel)
Start by browning the butter over medium heat. I don’t watch the clock. I watch the foam. Once it begins to clear and I see golden flecks on the bottom of the pan, I pour the butter into a heatproof bowl so it doesn’t keep cooking. While it cools, stir together the streusel ingredients until large crumbs form, then refrigerate it. Cold streusel keeps its craggy texture instead of melting into the tops of the muffins.
Step Two (prepare the peaches and mix the batter)
Dice the peaches into bite-sized pieces, pat them dry if they’re especially juicy, then toss them with flour. That keeps excess moisture in check and helps the peaches stay evenly distributed throughout the batter. Whisk together the cooled brown butter, oil, eggs, sugar, and salt, then whisk in the Greek yogurt, vanilla, and almond extract if you’re using it.
Step Three (finish the batter)
Fold the flour, baking powder, baking soda, and cinnamon into the wet ingredients until a few streaks of flour remain. Then stop. Overmixing makes dense muffins. Fold in the peaches. The batter will be thick, and that’s exactly what you want because it keeps the peaches from sinking to the bottom.
Step Four (fill and top the muffins)
Divide the batter evenly among the muffin liners, filling each almost to the top. Scatter the cinnamon streusel over each muffin, then gently press a few of the larger crumbs into the batter so they stay put while the muffins bake. Finish with a sprinkle of coarse sugar.
Step Five (bake the muffins)
Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking until the tops are golden brown and a toothpick comes out clean or with a few moist crumbs attached. Let the muffins cool in the pan for 5 to 10 minutes before moving them to a wire rack.
Step Six (glaze)
After the muffins have cooled for 15 to 20 minutes, whisk together the confectioners’ sugar, heavy cream, and vanilla until smooth, then drizzle it over the tops. Warm muffins absorb the glaze. Letting them cool first keeps it where it belongs, across the streusel instead of inside it. Serve warm or at room temperature.

Recipe Tips

Brown the butter by watching the foam instead of the clock. Once the foam pulls back and you see golden specks on the bottom of the pan, pour it into another bowl right away because it will keep cooking in the hot pan.
Choose peaches that are ripe but still have some bite. Very soft peaches release more juice and fall apart while the muffins bake.
Chill the streusel before using it. Cold butter holds the crumbs together longer in the oven, so you end up with larger cinnamon streusel pieces across the tops.
Keep the oven door closed when you lower the temperature. That burst of heat at the beginning is what helps give the muffins their tall tops.
Wait 15 to 20 minutes before glazing. Slightly cooled muffins keep the glaze on top of the streusel instead of soaking it in.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 5 days. A quick 10 to 15 seconds in the microwave brings the muffins back to life.
Freeze the muffins individually for up to 3 months. Thaw at room temperature or warm briefly in the microwave. The glaze softens after freezing, but the muffins still taste fantastic.

FAQs

Can I use frozen peaches?
Yes. Thaw them completely, drain off any excess liquid, and pat them dry before tossing them with flour. Extra moisture changes the texture of the batter.
Do I have to use the almond extract?
No. The muffins are delicious without it. I like adding it because it makes the peaches taste very peachy.
Why did my streusel melt into the muffins?
The butter was probably too warm or the streusel wasn’t chilled before baking. Cold streusel holds its crumbly texture much better in the oven.
Can I skip the glaze?
Yes. You’ll end up with more of a classic peach streusel muffin than a coffee cake muffin, and they’re still delicious.
Can I use white or yellow peaches?
Either one works well. I tested these with white peaches because they were the first ripe peaches at my farmers market, but yellow peaches are just as good. Use whichever looks best that day.

From My Kitchen Notes

Small observations from the margins.

I’ve decided not everything improves because I waited longer. It improves because I waited for the right thing.
Time isn’t what changes everything. Timing does.
Waiting can be easier when you know what you’re waiting for.
There comes a point when hope stops being a substitute for ripeness.
I’ve already spent enough time waiting for things that were never going to sweeten.
Some seasons are too short to spend on disappointment.
I don’t lower my standards because something is seasonal.
When things only exist for a few weeks, they become unforgettable.
There are things worth planning around.
Every year gives me another chance to recognize what I missed the year before.
Warmth doesn’t always ruin something. It’s usually how the sweetness makes itself known.
The first bite confirms what you already suspected.
Some of the best things come in already knowing who need to be.
Not everything needs more. Sometimes it needs something that understands it.
The best ingredients make room for each other.
There’s a big difference between being ready and being available.
It can be disappointing when things never become what I hoped they would. Moving on is growth.
It’s funny how quickly certainty arrives when it’s real.
There are ingredients that make a recipe. Then there are the ones that explain why it exists at all. Knowing the difference saves a lot of time.

More Fresh Fruit Baking Recipes

Peach Cobbler Bundt Cake – bourbon caramel and fresh peaches
Lemon Blackberry Bundt Cake – lemon soak, blackberry glaze
Blackberry Crumble Bars – buttery oat crumble topping
Fresh Cherry Berry Crisp – cherries and tart raspberries
Chocolate Cherry Cupcakes – real cherry buttercream frosting

This post may contain affiliate links. Please read my disclosure policy.

Brown Butter Peach Coffee Cake Muffins

Brown Butter Peach Coffee Cake Muffins are filled with fresh peaches and topped with cinnamon streusel, coarse sugar, and vanilla glaze. Browning the butter adds a nutty flavor that works especially well with peaches.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword brown butter muffins, brown butter peach coffee cake muffins, fresh peach muffins, peach coffee cake muffins, peach muffins with vanilla glaze, peach streusel muffins, summer peach muffins

Prep Time 25

Cook Time 20

Cooling: 20

Total Time 1 5

Servings muffins

Calories 420kcal

Author Cathy Pollak

Equipment

Saucepan (small) Browns the butter.
mixing bowls (large and two small). For the batter and the streusel.
whisk Mixes the wet ingredients.
rubber spatula Folds the batter without overmixing.
2 12-Count Muffin Tin Baking every other well helps encourage taller muffin tops.
muffin liners Prevents sticking.
cooling rack Cools the muffins before glazing.

Ingredients

Muffins:

¼ cup (57 g) unsalted butter
1¼ cups (190 g) diced fresh peaches white or yellow
1 tsp (3 g) all-purpose flour for tossing the peaches
¼ cup (60 ml) vegetable oil (melted coconut oil would also work, but it will add flavor)
2 large eggs room temperature
¾ cup (150 g) granulated sugar
½ tsp (3 g) table salt
1 cup (245 g) full-fat Greek yogurt
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) almond extract optional
2 cups (240 g) all-purpose flour
2 tsps ( 8 g) baking powder
½ tsp (3 g) baking soda
½ tsp (1 g) ground cinnamon
coarse white sugar for topping

Cinnamon Streusel:

½ cup (60 g) all-purpose flour
⅓ cup (67 g) light brown sugar
½ tsp (1 g) ground cinnamon
pinch of salt
4 tbsps (57 g) unsalted butter melted

Vanilla Glaze:

1 cup (120 g) confectioners' sugar
3 tbsps (45 ml) heavy cream
½ tsp (2.5 ml) vanilla extract

Instructions

Preheat the oven to 425°F (220°C). Line two standard 12-cup muffin pans with 6 paper liners each, filling every other well to encourage taller muffin tops. If you only have one muffin pan, bake all 12 muffins together. The muffins will still turn out well, but the tops may not rise quite as high.
Place the butter in a small saucepan over medium heat. Cook until it melts, foams, and the milk solids turn deep golden brown, swirling the pan occasionally. As soon as the butter smells nutty and you see browned bits on the bottom of the pan, pour it into a heatproof bowl to stop the cooking. Let cool for 10 to 15 minutes.
¼ cup (57 g) unsalted butter
While the butter cools, stir together the streusel flour, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and mix with a fork until large crumbs form. Refrigerate until ready to use.
½ cup (60 g) all-purpose flour, ⅓ cup (67 g) light brown sugar, ½ tsp (1 g) ground cinnamon, pinch of salt, 4 tbsps (57 g) unsalted butter
Wash, dry, and dice the peaches into small bite-sized pieces. Pat them dry if they're especially juicy, then toss with 1 teaspoon (3 g) all-purpose flour to absorb excess surface moisture and help keep the peaches evenly distributed throughout the batter.
1¼ cups (190 g) diced fresh peaches , 1 tsp (3 g) all-purpose flour
In a large bowl, whisk together the cooled brown butter, vegetable oil, eggs, granulated sugar, and salt until smooth. Whisk in the Greek yogurt, vanilla extract, and almond extract, if using.
¼ cup (60 ml) vegetable oil, 2 large eggs, ¾ cup (150 g) granulated sugar, ½ tsp (3 g) table salt, 1 cup (245 g) full-fat Greek yogurt, 1 tsp (5 ml) vanilla extract, ¼ tsp (1 ml) almond extract
Add the flour, baking powder, baking soda, and cinnamon. Fold gently with a rubber spatula just until a few streaks of flour remain. Avoid overmixing, which can make the muffins dense. Fold in the peaches until evenly distributed. The batter will be thick.
2 cups (240 g) all-purpose flour, 2 tsps ( 8 g) baking powder, ½ tsp (3 g) baking soda, ½ tsp (1 g) ground cinnamon
Divide the batter evenly among the prepared muffin liners, filling each almost to the top. Generously sprinkle the streusel over each muffin, gently pressing a few of the larger crumbs into the batter so they stay in place while baking. Finish with a sprinkle of coarse sugar.
coarse white sugar
Bake for 5 minutes at 425°F (220°C). Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack.
Once the muffins have cooled for 15 to 20 minutes, whisk together the confectioners' sugar, heavy cream, and vanilla extract until smooth. Drizzle over the muffins. Waiting until they've cooled slightly helps the glaze stay on top instead of soaking into the streusel.
1 cup (120 g) confectioners' sugar, 3 tbsps (45 ml) heavy cream, ½ tsp (2.5 ml) vanilla extract

Notes

Browning the butter adds a rich, nutty flavor that pairs especially well with fresh peaches. Pour it into another bowl as soon as it's browned so it doesn't continue cooking.
Slightly firm peaches work better than very ripe peaches because they hold together during baking.
Pat especially juicy peaches dry before tossing them with flour to help prevent excess moisture in the batter.
Refrigerating the streusel helps keep the crumbs larger instead of melting into the tops of the muffins.
Fold the batter gently and stop mixing while a few streaks of flour remain to keep the muffins tender.
Press a few of the larger streusel crumbs lightly into the batter so they stay in place while baking.
Waiting until the muffins have cooled slightly before glazing helps the vanilla glaze stay on top of the streusel.

If you’re making these Brown Butter Peach Coffee Cake Muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Brown Butter Peach Coffee Cake Muffins? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Brown Butter Peach Coffee Cake Muffins appeared first on Noble Pig.

Strawberry Cream Cheese Danishes

Cathy Pollak — Tue, 24 Mar 2026 20:03:57 +0000

Strawberry cream cheese danishes made with puff pastry so you get flaky layers without making dough from scratch. Cream cheese in the center, strawberry jam on top, and a quick glaze to finish.

Strawberry Cream Cheese Danishes, and the RV Jalopy

Strawberry cream cheese danishes are the kind of handheld treat that look like you did more than you did. We can thank puff pastry, cream cheese, and jam for that. They come out golden and flaky, like they didn’t come from your kitchen. They’re simple, and for whatever reason, they were always part of our Easter brunch. The only real American-type dessert next to all the Polish ones on that morning.

My mom made them every year. They were always strawberry and there was always a lot of them. That part was normal.

So, when I was in second grade and in Brownies, the younger version of Girl Scouts, little vests and badges, my mom had signed up to handle the snacks for our Easter party. The theme wasn’t just Easter, it was bring something your family makes for Easter. As with any kid group at that age, snack time was serious, and the holiday version had a lot more pressure tied to it.

I told everyone, “My mom’s bringing strawberry cream cheese danishes.” I had already decided this was what I wanted her to bring. She knew. She signed up for it, so, this wasn’t last-minute, it was the plan.

Which, honestly, should have made me nervous. Because this woman was late to absolutely everything and continuously forgetting something, especially carpool and events. There was always this uneasy feeling of: will she even show up at a reasonable time or at all?

So, I’m at the meeting, and it’s getting close to snack time and of course, she’s not there.

More time goes by and still nothing. I’m standing there thinking, she forgot. Of course she forgot. And there were no phones to check where she was. There was just waiting and hoping she, and especially me, hadn’t promised something that wasn’t coming. Not having snack at this party would be a doomsday scenario at that age.

So now we’re all out on the playground, right before snack, and this RV pulls up.

Not like a normal RV either. This thing looked like it had already lived several lives. It had faded paint, was almost lopsided, and it was the kind of vehicle where you’re not totally sure it’s going to start again once it stops. And in the front are these two guys who are just… full-on hippies, like two absolute 70s outlaws.

All of us outside just kind of stopped. And I’m like, oh my God. The door swings open and my mom steps out in her polka dot dress, heels, pearl necklace through a set of beads she has to part to get down the stairs, like she just came out of a different life. In that moment, I couldn’t imagine what was happening.

She was not a spontaneous, carefree person. And this being private school, well, the contrast of what was going on here was obvious and out of place.

There she was holding a tray of danishes.

Behind her, the two hippies are also climbing out of the RV. Long hair, scruffy, headbands, striped bell bottoms, loose puffy shirts, fringe, the whole thing and smelling like something strong and unfamiliar, which I now know exactly what that smell was. And they were carrying the rest of the danishes, and several gallons of red punch, like this was just part of their afternoon and they had just accomplished something great.

And she goes, “I made it! My car broke down so I hitchhiked. I’m going to need a ride home.” Like that explained everything.

And the other moms are like, “You hitchhiked?” And she’s like, “What else was I supposed to do? I wasn’t going to not bring them.”

And I’m just standing there, staring at her, staring at them, not even sure what emotion I’m supposed to pick. Relief? Mortification? All of it at the same time.

And then everyone just moved on. They brought the danishes inside, the plates came out and the Easter party started. No one really cared how they got there, except me.

I couldn’t wait to tell my dad when he got home. “Mom hitchhiked to school in a scary RV with these weird looking guys.” And he just goes, “What?” And she tells him the whole story and he goes, “That was a genius, problem-solving move.” And I was like… wait, what? Here I thought it was the most mortifying moment of my life, and my dad was like, efficient, no notes. Looking back at everything now, this tracks for them.

Ultimately the danishes were good, they always were. Flaky, a little messy in the middle, strawberry jam on top, the cream cheese acting like a barrier, holding everything in place so it didn’t fall apart. They really are the kind of thing that looks like you spent more time on them than you did, which is probably why they work so well for holidays and weekend brunches.

I still find myself making them the same way now, while thinking about my mom arriving out of a bead curtain in a Breaking Bad level RV, with hippies in suede vests, because that visual has never left me.

I’m still using the same shortcut every time, frozen, store-bought, puff pastry with cream cheese and jam. Don’t forget to keep the pastry cold so it puffs, and don’t overfill the centers or it spills everywhere. If they’re not deeply golden, they’re not done.

They really don’t require much time, which in this case worked out.

How Puff Pastry Turns Into a Proper Danish

Puff pastry needs to stay cold or it just stops cooperating. The layers either puff up or they don’t. You’ll see it.
Cream cheese keeps the middle from going off in a different direction and holds it in place.
The strawberry jam stays put. Fresh fruit would do whatever it wants.
Too much filling and it runs off like it has an errand to run. Once it spreads, it’s already too late.
If it looks done but isn’t golden, it’s not. The edges should be crisp, the center softer. That’s when it’s right. If it goes too far, it doesn’t come back.
There’s a version of this where it works, and a version where it absolutely doesn’t. You’ll know which one you made.
Not everything improves when you add more to it. You don’t get to fix it after it goes in. And you’ll know when it didn’t work.
Keep in mind, puff pastry is low effort, not no effort.

Ingredients

Puff pastry – frozen puff pastry, thawed but still cold, this is where it either works or it doesn’t.
Block cream cheese – full-fat and softened, this keeps the center from getting out of control.
Granulated sugar – enough to sweeten the tangy cream cheese.
Vanilla extract – just enough to notice.
Strawberry jam – stays right where you put it.
Egg – brushed on the edges so they bake up golden.
Confectioners’ sugar – for the glaze, because that’s how this ends.
Milk – enough to loosen the glaze into something you can drizzle.

How to Make Strawberry Cream Cheese Danishes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the pastry ready)
Roll one sheet of puff pastry out just enough to smooth it, then cut it into 4 squares. Get them onto a lined baking sheet and keep them cold while you’re working. Keep the second sheet in the fridge so it stays cold until you need it.
Step Two (shape them)
Take each corner and fold it in slightly so it stays. You’re not locking anything down, just giving the middle somewhere to sit that isn’t everywhere else.
Step Three (mix the filling)
Stir the cream cheese, sugar, and vanilla until it’s completely smooth. If you leave it lumpy, it will stay lumpy. That’s how that works.
Step Four (fill them)
Spoon the cream cheese into the center and spread it a little, but don’t take it all the way out. Add the jam on top and move it around just enough so it looks like you meant to do it that way.
Step Five (bake them)
Brush the edges with egg and bake at 400°F until they’re actually golden. Not pale, not “close enough.” If you take them out too early, you’ll regret it in about five minutes. While the first batch is in the oven, pull the second sheet from the fridge, roll it out, cut, shape, and fill the remaining danishes.
Step Six (finish them)
Let them cool for a few minutes, then move them to a rack. Mix the glaze and drizzle it once they’ve cooled down a bit so it doesn’t just disappear. Bake and finish the second batch the same way.

Recipe Tips

If your pastry cracks when you unfold it, it’s still too cold. Let it sit for a minute, not ten.
Uneven squares bake uneven. It’s not a mystery.
The middle will look slightly underdone when you pull them. That’s fine. It finishes as it sits.
If the jam slides to one side, leave it. Trying to fix it makes it worse.
The bottoms tell you more than the tops. If they’re not golden, they’re not ready.
Let them cool a little before glazing or it just melts off and disappears.
These are best the same day, but no one waits.

Storage

Leave them out at room temp for a day if they last that long. They’re better fresh, but no one plans that far ahead.
After that, put them in the fridge, but they lose a little of what made them good.
If you want them warm again, use the oven. The microwave works, but it changes things.
The glaze holds up fine. Everything else is what changes.
You can freeze them, but it’s better to do it before glazing. Thaw and warm in the oven to bring them back.

FAQs

Can I use fresh strawberries instead of jam?
You can, but they let off too much liquid and everything underneath pays for it.
Why did my cream cheese filling crack?
It got overbaked or wasn’t mixed smooth to begin with. It still tastes the same, it just looks like you hurried through it.
Why did the centers puff up instead of staying flat?
You didn’t give the filling enough room, or the pastry pushed back. It happens.
Can I assemble these ahead of time?
You can, but keep them cold. If they sit out too long before baking, they won’t come out the same.
Why are the bottoms darker than the tops?
That’s the oven doing its thing. As long as they’re not burnt, you’re fine.
Can I use a different jam?
Yes. Just pick one that isn’t too runny.
Do I have to use the glaze?
No, but it finishes it. Without it, something feels missing.
Why do some look better than others?
Because they are. It’s out of your control.
Can I fix them if they come out wrong?
Not really. You just eat them and remember next time.

From My Kitchen Notes

Just a few notes on the absurdities.

Some things only come together when someone follows through all the way.
There’s a point where too much filling stops being better and just becomes a mess.
Our Easter table was never just one dessert. It was babka, poppy seed roll (makowiec), and Russian honey cake (medovik). These danishes were the only ones that didn’t feel like they came from somewhere else.
Not everything needs a lot of effort. Some things just need follow-through.
You can’t force something to hold if it wasn’t set up right from the beginning.
If these danishes go too far, they don’t come back the same. Same goes for things in life.
You can overwork something without realizing it until it’s too late.
My mom stepped out of that RV like she just parked at Whole Foods. Iconic.
There are things you don’t question when you’re younger that you see clearly later.
Not everything that matters is explained while it’s happening.
I’m definitely someone who can sit with something completely absurd and still function like it’s not a problem at all.
Puff pastry is melodramatic once it gets warm. It just gives up.
My mom getting into an RV with two hippies was not on my bingo card for second grade.
If you press the corners too hard, it stops being what it’s supposed to be.
My parents were very much commit-to-the-plan, no matter how insane it looks from the outside. My mom hitchhikes with hippies to deliver danishes. My dad boards a 747 mid-kidney-stone drama like it’s a scheduling issue. I told that whole story over in my blueberry cheesecake poke cake recipe. In both instances, I was the only one who thought something was wrong. This reinforced the family baseline of “this is normal to them.”
My childhood was full of unpredictable logistics and high-stakes moments treated like normal errands. No one stopped when things got hard. They just rerouted. I use that now, but with predictable outcomes and zero chaos.
I’m the result of growing up where things could “go off script” and “follow-through” lived in the same house. There was never a dull moment.
There’s a difference between something almost arriving and something that actually does. Sometimes I accept it. Sometimes I don’t.

More Puff Pastry, Same Rules

Almond Cruffins – croissant layers baked in muffin form.
Puff Pastry Apple Tarts with Almond and Cinnamon – thin slices baked into open tarts.
Sausage, Egg, and Cheese Breakfast Pastries – savory filling wrapped in puff pastry.
Prosciutto and Fontina Stuffed Puff Pastry – hot and cheesy appetizer.

This post may contain affiliate links. Please read my disclosure policy.

Strawberry Cream Cheese Danishes

An easy strawberry danish recipe using puff pastry, a cream cheese filling, and strawberry jam. Baked until golden and finished with a simple glaze.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword cream cheese danish, easy strawberry danish, puff pastry danish, strawberry cream cheese danishes, strawberry danish recipe, strawberry pastry recipe

Prep Time 20

Cook Time 22

Total Time 42

Servings

Calories 310kcal

Author Cathy Pollak

Equipment

2 baking sheet (parchment lined) Allows space for 4 danishes at a time to bake evenly.
mixing bowls For cream cheese filling and glaze.
pastry brush Applies egg wash evenly.
cooling rack Keeps bottoms from softening while cooling.

Ingredients

Danishes:

2 sheets (1 box) store-bought frozen puff pastry thawed overnight in the fridge, divided

Cream Cheese Filling:

8 oz (226 g) full-fat, block cream cheese softened
⅓ cup (67 g) granulated sugar
1 tsp (5 ml) vanilla extract

Topping:

½ cup (160 g) strawberry jam
1 large egg

Glaze:

1 cup (120 g) confectioners' sugar
1-2 tbsps (15-30 ml) milk
½ tsp (2.5 ml) vanilla extract

Instructions

Roll one sheet of thawed puff pastry out on a lightly floured surface and gently smooth the seams. Cut into 4 equal squares and transfer to a parchment-lined baking sheet, spacing them slightly apart.
2 sheets (1 box) store-bought frozen puff pastry
Fold each corner of the squares slightly toward the center, pressing gently so they adhere while leaving the center open to create a border for the filling.
In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and fully combined.
8 oz (226 g) full-fat, block cream cheese, ⅓ cup (67 g) granulated sugar, 1 tsp (5 ml) vanilla extract
Spoon 1 to 2 tablespoons of the cream cheese mixture into the center of each pastry and spread slightly, keeping a border around the edges.
Top the cream cheese with a small spoonful of strawberry jam and gently spread it over the surface.
½ cup (160 g) strawberry jam
Beat the egg in a small bowl and lightly brush it over the exposed edges of each pastry.
1 large egg
Bake at 400°F (200°C) for 18 to 22 minutes, or until the pastries are deeply golden and fully puffed.
While the first batch bakes, keep the second sheet of puff pastry refrigerated so it stays cold.
Once the first batch is in the oven, roll out the second sheet, cut into 4 squares, shape, and fill in the same way.
Allow the baked danishes to cool on the pan for 5 to 10 minutes, then transfer to a wire rack to cool slightly.
Whisk together the confectioners' sugar, milk, and vanilla extract until smooth and drizzleable, then drizzle over the slightly cooled danishes before serving.
1 cup (120 g) confectioners' sugar, 1-2 tbsps (15-30 ml) milk, ½ tsp (2.5 ml) vanilla extract

Notes

Work with one sheet at a time to keep the puff pastry cold.
Keep the second sheet refrigerated until ready to use.
Do not overfill or the centers may spill during baking.
Bake until fully golden to ensure the interior layers are cooked through.
Use full-fat cream cheese for the best texture.

If you’re making these Strawberry Cream Cheese Danishes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Strawberry Cream Cheese Danishes? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Strawberry Cream Cheese Danishes appeared first on Noble Pig.

Pumpkin Buttermilk Muffins

Cathy Pollak — Tue, 28 Oct 2025 14:45:11 +0000

Pumpkin buttermilk muffins with spiced, buttery streusel baked on top until just right. The buttermilk adds lift and a mellow tang that makes every bite better than the last. Trust.

Pumpkin Buttermilk Muffins: Dessert With a Morning Alibi

Let’s be honest, muffins pretend to be a practical breakfast solution. It’s a subtle gaslight, but really they’re dessert with better branding. They’re cake dressed as business casual, cupcakes without the frosting, and the “healthy” ones taste like whole wheat hockey pucks, heavy on the bran dust and regret.

My pumpkin buttermilk muffins remind you why all the lies work. Buttermilk adds a tang and lift that plays right into the pumpkin’s richness, while the streusel topping doesn’t let you forget what lane you’re in: indulgent. The result is simple. Muffins that taste like the reason we all play along with the disguise in the first place. I think you’ll love them as much as I do.

Why I Love This Recipe

Nutmeg and ginger spotlight with a cinnamon snub.
Streusel isn’t an afterthought, it’s the strategy.
Thick batter = bakery dome flex. Not too high, but enough.

Ingredients

What you’ll need to make these tender buttermilk pumpkin muffins with a sweet, crunchy armor of streusel.

All-purpose flour – the base behind the rise.
Baking powder, baking soda, salt – the lift and the edge in one.
Nutmeg and ginger – spice with purpose.
Butter – flavor insurance that makes it cake-adjacent.
Granulated sugar – makes it dessert. if you want that deeper brown sugar flavor instead, my pumpkin brown sugar muffins do exactly that.
Eggs – the binding contract.
Pumpkin purée – the reason we’re here.
Buttermilk – tang, tenderness, and dome power.
Vanilla extract – background.
Pumpkin pie spice – streusel spice.

How to Make Pumpkin Buttermilk Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep and dry mix)
Preheat the oven to 350°F (177°C) and line a muffin tin with paper liners. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger. Getting the dry mix ready first makes sure everything bakes evenly later.
Step Two (cream and combine)
Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth. The batter should look thick and creamy.
Step Three (mix and fill)
Add the dry ingredients and mix just until combined. The batter will be thick, which is what gives those tall muffin tops. Spoon it into the liners, filling each about two-thirds full.
Step Four (make the streusel)
Combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Rub it together with your fingers until it feels like damp sand with a few small clumps. Scatter the streusel evenly over each muffin.
Step Five (bake and cool)
Bake for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 10 minutes, then move to a wire rack. They’re great warm, but even better once they’ve settled.

Recipe Tips

These tips keep homemade pumpkin muffins tall, tender, and full of flavor.

Room-temperature butter mixes faster and traps more air for that fluffy texture.
Don’t skimp on the butter-sugar whip time. Three minutes of mixing makes all the difference.
Don’t overmix once the dry ingredients go in. A few streaks of flour are better than tough muffins.
Cold butter in the streusel is non-negotiable. It’s what makes the crunchy, buttery clumps.
Streusel ingredients can be doubled if you want more. if you like that kind of thick, buttery crunch baked over a cake instead of muffins, my pumpkin crumb coffee cake is the one.
Bake on the center rack so the tops rise evenly and the streusel doesn’t brown too fast.
Let them rest for ten minutes before lifting out of the tin. They set as they cool.

Storage

Here’s what to do with any extra pumpkin muffins.

Keep them covered at room temperature for 2 to 3 days; they’ll stay tender.
For longer storage, stash them in the fridge. They’ll firm up a bit, but a quick microwave blast brings them back.
Freeze in a single layer, then bag once solid. They’ll hold for up to 2 months.
Thaw on the counter or warm straight from frozen if you’re impatient like me.

FAQs

Can I use regular milk instead of buttermilk?
You can, but the texture and flavor won’t be the same and the exaact reason I also use buttermilk in my pumpkin brown sugar crunch ice cream – the tang effect. Also, buttermilk reacts with the baking soda to give these muffins their lift and subtle tang. If you’re out, make some by stirring a teaspoon of lemon juice or vinegar into regular milk and letting it sit for about 5 minutes. It’s not quite the same, but it works in a pinch.
Can I add cinnamon or other spices?
You can. I skip cinnamon here so the nutmeg and ginger stay in charge, but if you want that full pumpkin spice flavor, add a little. A pinch of clove or allspice fits too, as long as it doesn’t drown out the pumpkin or buttermilk.
Why is my streusel melting instead of staying crunchy?
That happens when the butter gets too soft. Keep it cold and rub it in until the mix feels like damp sand with a few little clumps. If you’re nervous about it, make the streusel first and stash it in the fridge while you mix the batter.
Can I double the recipe?
Yes. The batter handles it fine, just mix gently once the flour goes in so it stays thick and airy. If you’re baking two pans, switch their spots halfway through so everything rises and browns evenly.

If you’re into these but want to switch things up, my sweet potato muffins with cinnamon sugar coating have the same soft middle and spiced edge, just in a different key.

Pumpkin Season, Continued

Pumpkin season never really ends around here.

Two-Ingredient Pumpkin Cake – shortcut recipe with apple cider glaze.
Lightened-Up Pumpkin Bread – honey and walnuts are the move.
Pumpkin Cake Donuts – cake in donut form.

This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Buttermilk Muffins

Soft, spiced pumpkin muffins made with tangy buttermilk and a buttery streusel topping. The batter bakes into tall, tender muffins that taste like cake pretending to be breakfast.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword brown sugar pumpkin muffins, buttermilk pumpkin muffins, fall muffin recipe, pumpkin buttermilk muffins, pumpkin muffin recipe with buttermilk, pumpkin muffins with streusel, Streuseled Pumpkin Buttermilk Muffins

Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings muffins

Calories 227kcal

Author Cathy Pollak

Equipment

2 12-Count Muffin Tin Standard size for baking.
mixing bowls One for dry, one for wet ingredients.
hand mixer or stand mixer. For creaming the butter and sugar.
paper liners keeps muffins from sticking.

Ingredients

Muffins:

3 cups (375 g) all-purpose flour
1 tbsp (14 g) baking powder
1 tsp (5 g) baking soda
¼ tsp (1 g) table salt
¼ tsp (0.5 g) ground nutmeg
⅛ tsp (0.25 g) ground ginger
½ cup (113 g) butter
1 cup (200 g) granulated sugar
2 large eggs
1 can (15 oz / 425 g) pumpkin puree
¼ cup (60 ml) buttermilk
½ tsp (2.5 ml) vanilla extract

Streusel:

½ cup (100 g) granulated sugar
¼ cup (30 g) all-purpose flour
1 tsp (3 g) pumpkin pie spice
3 tbsps (42 g) cold butter cut into small pieces

Instructions

Preheat the oven to 350°F (177°C) and line muffin tins with paper liners.
Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger in a medium bowl to evenly distribute the leavening and spices.
3 cups (375 g) all-purpose flour, 1 tbsp (14 g) baking powder, 1 tsp (5 g) baking soda, ¼ tsp (1 g) table salt, ¼ tsp (0.5 g) ground nutmeg, ⅛ tsp (0.25 g) ground ginger
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. That air you build in now helps the muffins rise. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth.
½ cup (113 g) butter, 1 cup (200 g) granulated sugar, 2 large eggs, 1 can (15 oz / 425 g) pumpkin puree, ¼ cup (60 ml) buttermilk, ½ tsp (2.5 ml) vanilla extract
Add the dry ingredients to the wet and mix just until combined. Overmixing knocks out the air you’ve already built, so stop as soon as the batter looks uniform. The batter should be thick, which gives the muffins their bakery-style domes.
Spoon the batter into the muffin cups, filling each about two-thirds full.
For the streusel, combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Use your fingers to rub the butter into the dry ingredients until the texture feels like damp sand with a few clumps. Sprinkle it evenly over each muffin.
½ cup (100 g) granulated sugar, ¼ cup (30 g) all-purpose flour, 1 tsp (3 g) pumpkin pie spice, 3 tbsps (42 g) cold butter
Bake on the center rack for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack. They’re great warm, but the texture settles as they cool.

Notes

Buttermilk and pumpkin purée balance each other. One brings tang, the other richness.
The batter will be thick before baking. That’s what gives it lift, not what slows it down.
Muffin height depends on not overfilling. Two-thirds full is the sweet spot.
Mixing the streusel by hand gives the best texture. A food processor makes it too fine.

If you’re making these pumpkin buttermilk muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Pumpkin Buttermilk Muffins? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Buttermilk Muffins appeared first on Noble Pig.

Pumpkin Brown Sugar Muffins

Cathy Pollak — Fri, 24 Oct 2025 13:19:00 +0000

Pumpkin brown sugar muffins turn pumpkin spice and molasses-y brown sugar into a seriously good muffin. They’re soft in the middle, golden on top, and the walnut crumble shows up as the perfect topping.

The Thing About Pumpkin Brown Sugar Muffins

I’m just going to say it: pumpkin burns for brown sugar. They’re the hot and heavy pairing that makes these pumpkin brown sugar muffins taste like they should have their own mixtape. Brown sugar doesn’t just sweeten, it melts into pumpkin and drags those earthy notes up where plain sugar leaves them behind. Stir it in and the batter turns caramel orange and smells like you just lit a candle called October.

Then comes the walnut crumble, heavy on the brown sugar again, and suddenly the deal’s sealed. It bakes into a toasty crown that makes the pumpkin spice show off a little. These are the pumpkin muffins you want to wake up for, the ones that make you forget pumpkin started out as a vegetable.

Why I Love This Recipe

It’s pumpkin, with grown up flavor.
Brown sugar and pumpkin have an undeniable chemistry.
Perfect morning bite, even better for late night kitchen raids.
Made for cold air, strong coffee, and sharing.

Ingredients

Pumpkin and brown sugar carry the flavor, everything else is just a supporting role.

All-Purpose Flour – Holds the crumble and crumb together.
Baking Powder + Baking Soda – The rise team.
Pumpkin Pie Spice – Keeps the fall vibe.
Butter – Soft in the mix, flavor on top.
Granulated Sugar – Adds sweetness.
Brown Sugar – Pumpkin’s everything with a molasses edge. If you’re after something a little lighter with tang, check out my pumpkin buttermilk muffins. Both are packed with brown sugar for that deep caramel flavor. You can also make it fresh with my how to make brown sugar guide.
Eggs – The binder.
100% Pure Pumpkin – The real stuff, no pie mix.
Walnuts – The chunky, crunchy crown jewels on top.

How to Make Pumpkin Brown Sugar Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the crumble)
Toss the flour, brown sugar, walnuts, melted butter, and pumpkin pie spice in a bowl until it clumps together. Nothing fancy. Set it aside while you get to the good part.
Step Two (mix the dry stuff)
Whisk the flour, baking powder, baking soda, and pumpkin pie spice so everything’s evenly spread. A quick whisk now means no uneven rise later.
Step Three (cream the base)
Beat the butter with both sugars until it looks pale and whipped. This step builds air into the batter, which keeps the muffins soft and light.
Step Four (bring it together)
Add the eggs, then the pumpkin, scraping down the bowl so everything mixes evenly. Add the dry ingredients and stop once the batter looks smooth. Overmixing knocks out the air you just built.
Step Five (fill and top)
Scoop about ½ cup (120 ml) of batter into each cup, just shy of the rim. Too full and they’ll bake right over. Use paper liners if you want larger muffins or easier cleanup. Add the crumble on top and press it lightly so it sticks.
Step Six (bake and cool)
Bake at 350°F (180°C) for 25 to 30 minutes, until the tops are golden and a toothpick comes out clean. Let them rest in the pan for a bit before moving them to a rack so the crumble sets and stays crisp.

Recipe Tips

Even these simple brown sugar pumpkin muffins have a few rules of play.

Room-temperature butter makes all the difference when creaming with the sugars. Cold butter won’t whip right and you’ll lose that soft texture.
Don’t overmix the batter once you add the flour mixture. Stop right when it comes together.
Let the muffins cool in the pan before lifting. The crumble sets as it rests.
Walnuts toast as they bake, no need to pre-toast.
Paper liners help if you’re going for larger muffins or just want an easier cleanup.
I haven’t done it, but I think browning the butter for the crumble would add some serious depth.
If you love how brown sugar melts into everything here, my brown sugar apple cinnamon cake does the same thing with butter and apples.

Storage and Freezing

Pumpkin and brown sugar don’t lose their spark. Even days later, a warm reheat pulls it right back.

Keep muffins in an airtight container at room temperature for 2 to 3 days.
For longer storage, refrigerate up to a week. Rewarm before eating.
Freeze in a single layer, then move to a freezer bag. They’ll hold for about 2 months.
Thaw at room temperature or give them a quick oven reheat to bring the crumble back to life.

FAQs

Can I use dark brown sugar instead of light?
Yes. It gives a stronger molasses flavor and a darker color. Dark brown sugar also adds a bit more moisture, so you might need to bake the muffins a minute or two longer. If that deeper flavor is your thing, try it in my pumpkin crumb coffee cake where dark brown sugar does its best work. I also use dark brown sugar in my pumpkin brown sugar crunch ice cream recipe, where the darker sugar flavor is key.
What if I don’t have walnuts?
Pecans work, or you can leave the nuts out completely. The crumble still bakes crisp from the butter and brown sugar. If you skip the nuts, sprinkle a little coarse sugar on top before baking for texture.
Why use both white and brown sugar?
Brown sugar is pumpkin’s match, white sugar keeps the texture light.
Can I use pumpkin pie mix instead of pure pumpkin?
No. Pumpkin pie mix already has sugar and spice, which throws off the balance of the batter. Stick with 100% pure pumpkin so the brown sugar and spice mix come through clean.
How do I keep the muffins soft after a day or two?
Cream the butter and sugar until it’s pale and fluffy before adding anything else. That step builds the texture that lasts. Once cooled, store them airtight so moisture doesn’t settle on the topping.

More Pumpkin Recipes Worth Firing Up The Oven For

If you’re still in a brown sugar and pumpkin mood, these keep it going.

Air Fryer Pumpkin Donut Holes – brown sugar, pumpkin purée, spice trifecta.
Pumpkin Cake Donuts – cake mix, pumpkin purée, easy magic.
Pumpkin Caramel Bars With Bacon – brown sugar meets bacon fat.

This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Brown Sugar Muffins

Soft, golden pumpkin brown sugar muffins made with real pumpkin purée and warm spice. Each one’s topped with a brown sugar–walnut crumble that bakes into a crisp crown. Simple ingredients, deep flavor, and a texture that stays soft for days.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword brown sugar pumpkin muffins, easy pumpkin brown sugar muffins, fall muffin recipe, pumpkin brown sugar muffins, pumpkin muffins from scratch, pumpkin muffins with walnut crumble, pumpkin spice muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 279kcal

Author Cathy Pollak

Equipment

2 12-Count Muffin Tin For even baking.
hand mixer For creaming butter and sugar.
mixing bowls Medium and large sizes for wet and dry ingredients.
cooling rack Lets the crumble set and muffin bottoms cool.

Ingredients

cooking spray

Walnut Crumble Topping:

¼ cups (30 g) all-purpose flour
3 tbsps (42 g) butter melted
¼ cup (50 g) packed light brown sugar
½ cup (60 g) chopped walnuts
½ tsp (0.5 g) pumpkin pie spice

Pumpkin Batter:

2 cups (240 g) all-purpose flour
½ tsp (2.5 g) baking powder
1 tsp (5 g) baking soda
1 tbsp (5 g) pumpkin pie spice
¾ cup (170 g) butter softened
¾ cup (150 g) granulated sugar
¾ cup (150g) packed light brown sugar
2 large eggs room temperature
15 oz (425 g) pumpkin puree

Instructions

Preheat the oven to 350°F (180°C) and spray two standard muffin tins with nonstick spray.
cooking spray
To make the crumble, combine the flour, melted butter, brown sugar, chopped walnuts, and pumpkin pie spice in a small bowl. Mix until the butter is fully absorbed and the mixture forms clumps that hold together when pressed. Set aside while you make the batter.
¼ cups (30 g) all-purpose flour, 3 tbsps (42 g) butter, ¼ cup (50 g) packed light brown sugar, ½ cup (60 g) chopped walnuts, ½ tsp (0.5 g) pumpkin pie spice
In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. This step helps distribute the leavening evenly.
2 cups (240 g) all-purpose flour, ½ tsp (2.5 g) baking powder, 1 tsp (5 g) baking soda, 1 tbsp (5 g) pumpkin pie spice
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about three minutes. Creaming properly here gives the muffins lift and structure.
¾ cup (170 g) butter, ¾ cup (150 g) granulated sugar, ¾ cup (150g) packed light brown sugar
Add the eggs one at a time, mixing just until each is incorporated. Scrape down the sides of the bowl, then mix in the pumpkin until smooth and consistent.
2 large eggs, 15 oz (425 g) pumpkin puree
Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until no streaks of flour remain. Stop as soon as the batter comes together to keep the muffins tender.
Scoop just under a ½ cup (120 ml) of batter into each prepared muffin cavity, filling them just below the top. Avoid overfilling, as the batter will rise and can bake over the edge. If you prefer, line the tins with paper liners, which work well for larger muffins. Evenly divide the crumble mixture over each muffin, pressing it lightly so it adheres. If any cavities remain empty, fill them halfway with water to promote even baking.
Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 15 to 20 minutes before transferring them to a wire rack. The crumble sets as they cool, so let them rest before removing.

Notes

Use 100% pure pumpkin, not pumpkin pie mix. Pie mix already has sugar and spice that throw off the texture and flavor balance.
Creaming softened butter with the sugars is worth the extra minute. It traps air that gives the muffins a light, even crumb.
Dark pans bake faster, so start checking at 25 minutes and look for golden edges and a clean toothpick.
If the crumble looks too dry, stir in a teaspoon of melted butter until it clumps and holds together.

If you’re making these pumpkin brown sugar muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Pumpkin Brown Sugar Muffins? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Brown Sugar Muffins appeared first on Noble Pig.

Orange Knot Rolls

Cathy Pollak — Sun, 12 Oct 2025 18:48:25 +0000

Orange knot rolls are soft, buttery, and brushed with a bright citrus glaze. The orange zest cuts through the sweetness and gives them a bakery-fresh feel.

Meet My Sunshine-Soaked Orange Knot Rolls

The minute the weather turns gray, I start chasing citrus. These orange knot rolls are my loophole – soft, buttery dough tied into twists that show off all the zest and get drowned in glaze. These sweet rolls do smell like sunshine and arrive at the table with enough gloss to make plain cinnamon rolls a little envious.

These orange rolls don’t need a special occasion, they are one. Brunch, coffee, dessert, doesn’t matter. They are the kind of recipe that feels like a holiday tradition but doesn’t need to wait for the calendar to give you permission.

Why I Love This Recipe

Orange knots are way less complicated than cinnamon rolls.
Sunshine disguised as carbs and tangled in butter.
The orange glaze is the bridge between enjoying a plain roll and a full-blown obsession-desire.

Ingredients

Simple ingredients for these orange bread knots, but they don’t play small.

All-purpose flour – the structure so they hold their knot.
Instant yeast – the perfect rise without babysitting. I use it in my Parker House rolls and homemade slider buns for the same reason.
Warm milk – helps activate the yeast and keeps the dough soft.
Butter – adds richness.
Sugar – sweetens the dough.
Eggs – for color, elastic texture and shine.
Orange zest – pure citrus flavor.
Orange juice – runs through both dough and glaze.
Salt – necessary.
Confectioners’ sugar – the glaze maker.

How to Make Orange Knot Rolls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the dough)
Mix up the usual suspects: flour, yeast, milk, butter, sugar, eggs, orange zest, orange juice, and salt. Let the stand mixer do the work (just like i do in my easy round challah 8-strand recipe) or get in there by hand until it’s smooth and stretchy. Cover it and walk away until it doubles in size.
Step Two (shape and rise again)
This recipe uses a version of my sweet roll dough, like the one in my strawberry sweet rolls, but made with fresh orange juice and zest for a citrus-forward flavor. Punch it down, roll it out, and cut into strips. Tie each one into a loose knot and set them on a parchment-lined sheet. Give them a short rise until they puff a little.
Step Three (egg wash and bake)
Whisk an egg with a splash of water and brush it over the tops. Bake at 375°F (190°C) until golden and shiny, about 15–18 minutes. Cool them just enough that the glaze won’t slide right off.
Step Four (glaze them)
Whisk together confectioners’ sugar, orange zest, and orange juice. Drizzle or brush the glaze over the still-warm rolls so it sinks into the folds. That bright orange zest and juice glaze is the same kind of thick glaze I use for my orange glazed dried cranberry loaf.

Recipe Tips

A few small things make these orange knots come out bakery-perfect every time.

Use room-temperature eggs and butter – they blend more evenly into the dough and keep it smooth.
Check the dough consistency – it should be soft, slightly tacky, and elastic.
Glaze the knots while they’re still a little warm – it soaks in better and sets with that glossy finish.
Rotate the pans halfway through baking – home ovens love to play favorites with hot spots.

Storage and Freezer

These orange knots hang in there longer than you’d think, whether you’re saving extras or baking ahead.

Room temp storage – Keep the cooled, glazed knots in an airtight container for up to 2 days. They stay soft and buttery without needing the fridge.
Refrigeration – If you’re stretching them out longer, stash the rolls in the fridge for up to 4 days. Warm them in a 325°F (165°C) oven for 5–7 minutes, then brush on a little fresh glaze.
Freezing – Wrap the knots individually in plastic, then slide them into a freezer bag for up to 2 months.
Unbaked – Thaw overnight in the fridge, let them proof for about 30 minutes at room temp, then bake.
Baked and glazed – Thaw at room temperature, then rewarm in a 325°F (165°C) oven for 5–7 minutes.

FAQs

Can I make orange knot rolls ahead of time?
Yes. Shape the knots, cover them, and stick them in the fridge overnight. Let them sit out for about 30 minutes to proof before baking. It’s the best move if you’re prepping for a brunch or want fresh orange breakfast rolls without doing everything in one morning.
Can I use frozen dough or canned biscuits?
Frozen Rhodes rolls or canned biscuits totally work if you’re after a quick version. You’ll lose a bit of that homemade flavor, but once you brush on the orange glaze, they’ll still taste pretty great.
Can I use bottled orange juice instead of fresh?
You can, but fresh orange juice gives these rolls that real citrus flavor. Bottled juice can taste a little one-note, so if that’s what you’ve got, add extra zest to keep the flavor bright.
Why are my orange rolls dense instead of fluffy?
That’s usually a sign the dough didn’t rise long enough or your yeast wasn’t fresh. Make sure the milk is warm, not hot, and that your yeast is fresh. The dough should feel soft and slightly tacky before you leave it to rise.
How do I prevent the bottoms from burning?
Use parchment paper or a silicone liner and bake on the center rack. Rotate the sheet halfway through baking to keep the color even and the bottoms from getting too dark.
Can I add other flavors to the orange glaze?
A splash of vanilla for an orange creamsicle flavor or almond extract works great, and using a little lemon juice instead of orange gives the glaze a nice edge like the lemon glaze on my lemon buns with lemon cream cheese icing.

Bake Your Way Through Citrus Season

If you’re chasing zest and sugar this time of year, keep going with these recipes.

Orange Creamsicle Poke Cake – soft, zesty layers.
Dreamy Orange Cupcakes with Whipped Orange Frosting – pure citrus fluff.
Lemon Muffins with Lime-Scented Sugar – lemony batter, zesty lime-sugar topping.
Best Lime Bars – sharp, buttery citrus.

This post may contain affiliate links. Please read my disclosure policy.

Orange Knot Rolls

Soft, buttery orange knot rolls brushed with a glossy citrus glaze made from real orange juice and zest. The dough is rich, slightly sweet, and baked until golden.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword citrus sweet rolls recipe, enriched dough, holiday rolls, instant yeast dinner rolls, orange bread knots, orange knot rolls, orange rolls with glaze, orange sweet rolls, stand mixer dough, yeast roll recipe

Prep Time 20

Cook Time 15

Rise Time 2

Total Time 2 35

Servings to 14 knots

Calories 310kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook for easy kneading.
mixing bowls For dough, egg wash and glaze.
baking sheet Lined with parchment paper.
pastry brush For egg wash and glaze.
cooling rack For cooling rolls evenly.
Zester To zest the oranges.
rolling pin To roll out the dough.

Ingredients

Dough:

6 cups (720 g) all-purpose flour
2¼ tsp (1 packet / 7 g) RapidRise yeast
1 cup (245 g) warm whole milk (100–110°F / 37–43°C)
½ cup (113 g) unsalted butter softened
½ cup (100 g) granulated sugar
2 large eggs room temperature
2 tsps (4 g) orange zest
¼ cup (60 ml) fresh orange juice
½ tsp (3 g) table salt

Egg Wash:

1 large egg
2 tbsps (30 ml) water

Orange Glaze:

1 cup (120 g) confectioners' sugar
2 tsp (4 g) orange zest
2 tbsp (30 ml) fresh orange juice

Instructions

To make the dough, combine the flour, instant yeast, warm milk, butter, sugar, eggs, orange zest, orange juice, and salt in a large bowl or stand mixer. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes, until the dough is smooth and elastic. If mixing by hand, stir with a wooden spoon until a dough forms, then knead on a lightly floured surface for 8–10 minutes. Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot until doubled in size, about 1 hour.
6 cups (720 g) all-purpose flour, 2¼ tsp (1 packet / 7 g) RapidRise yeast, 1 cup (245 g) warm whole milk, ½ cup (113 g) unsalted butter, ½ cup (100 g) granulated sugar, 2 large eggs, 2 tsps (4 g) orange zest, ¼ cup (60 ml) fresh orange juice, ½ tsp (3 g) table salt
If the dough is too wet, add flour one tablespoon (15 ml) at a time. If it’s too dry, add milk one tablespoon (15 ml) at a time.
Punch down the dough and turn it onto a lightly floured surface. Divide it in half and roll each half into a 12 x 7-inch (30 x 18 cm) rectangle. Cut each rectangle into 1-inch (2.5 cm) strips. Tie each strip loosely into a knot and place them on a parchment-lined baking sheet, spacing them apart. Cover loosely and let rise for 20–30 minutes, until slightly puffy.
In a small bowl, whisk together one egg and two tablespoons (30 ml) water. Brush the mixture gently over each knot.
1 large egg, 2 tbsps (30 ml) water
Preheat the oven to 375°F (190°C). Bake the knots for 15–18 minutes, until golden brown. Transfer to a wire rack and let cool for 5–10 minutes before glazing.
For the glaze, whisk together confectioners’ sugar, orange zest, and orange juice until smooth. Drizzle or brush the glaze over the slightly cooled knots before serving.
1 cup (120 g) confectioners' sugar, 2 tsp (4 g) orange zest, 2 tbsp (30 ml) fresh orange juice

Notes

If the dough feels too wet, add flour 1 tbsp (8 g) at a time. If it feels too dry, add milk 1 tbsp (15 ml) at a time.
Use fresh orange juice for the best flavor. Bottled juice works but can taste flat unless you add extra zest.
Glaze while the rolls are still slightly warm so it soaks in and sets with a glossy finish.
You’ll need about 2-3 medium oranges for this recipe - enough to get the zest and juice for both the dough and the glaze.
Freeze baked or unbaked knots individually wrapped for up to 2 months.
Use a pizza cutter to slice your dough into strips. A long knife also works.

If you’re making these orange knot rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Orange Knot Rolls? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Orange Knot Rolls appeared first on Noble Pig.

Lightened-Up Pumpkin Bread

Cathy Pollak — Fri, 26 Sep 2025 13:33:32 +0000

A pumpkin loaf recipe that skips the calorie overload. Honey, olive oil, and walnuts keep it soft, flavorful, and lighter than most pumpkin breads.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

This lightened-up pumpkin bread stays soft, golden and pulls off the trick of being about half the calories without tasting like it gave anything up. Honey and olive oil keep it tender, the spices give it the required fall-kissed vibe. Every slice makes you feel like you got away with something.

The caveat is, you’ll bake it once and then three more times because suddenly morning coffee feels incomplete without it. Toast it, smear it or eat it plain standing at the counter – either way this pumpkin bread holds its ground every time.

Why I Love This Recipe

Half the calories, still makes you forget it’s “lighter.”
Spiced just enough to feel reckless with your coffee.
This pumpkin loaf dares you to take another bite again…and again.

Ingredients

What goes into this lightened-up pumpkin bread:

Whole wheat + all-purpose flour – hearty and soft.
Pumpkin puree – pure pumpkin flavor.
Honey – sweet and moist.
Olive oil – keeps it tender.
Eggs – hold it together.
Brown sugar Splenda – lighter sweetness.
Walnuts – crunchy bites.
Pepitas – toasted top.
Spices – cinnamon, nutmeg, ginger, allspice, cloves.
Baking soda, baking powder, salt – lift and balance.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the pan and oven)
Heat the oven to 350°F (175°C) and grab an 8×4-inch (20×10 cm) loaf pan. I like to give it a spray of cooking oil and line it with parchment so I can lift the loaf right out after baking.
Step Two (mix the dry stuff)
In a big bowl, whisk together the flours, baking soda, baking powder, spices, and salt. Using both whole wheat and all-purpose makes this a lighter pumpkin bread that still bakes up soft.
Step Three (blend the wet ingredients)
Add the eggs, pumpkin puree, honey, olive oil, and brown sugar Splenda right into the bowl. A quick blend gives you a smooth, pumpkin-colored batter that smells like fall already.
Step Four (add the crunch)
Fold in the walnuts so it becomes a true pumpkin walnut bread with little bites of texture in every slice. If you like a nutty topping, my pumpkin brown sugar muffins bake walnuts right into a crumble topping that’s hard to resist.
Step Five (top and bake)
Pour the batter into the prepared pan and scatter pepitas across the top. Bake for about 40–45 minutes, until a toothpick in the center comes out clean.
Step Six (cool and enjoy)
Let the loaf cool in the pan for 10 minutes, then move it to a rack. Slice it once it’s cooled down, or tear off a warm piece if you can’t wait.

Recipe Tips

Here’s how to make this lighter pumpkin bread your own without losing the point of the recipe:

Use pecans instead of walnuts, or leave out the nuts completely for a nut-free version.
For an even lower calorie pumpkin bread, leave out the honey. It still bakes up slightly sweet with the same soft texture. For another lighter dessert, my two-ingredient pumpkin cake is about as simple as it gets, but skip the glaze if you want to keep the calories lower.
Don’t substitute the brown sugar Splenda. It’s the piece that really keeps this pumpkin bread on the lighter side if that’s important to you.

Storage & Leftovers

Here’s how to keep this lighter pumpkin bread tasting fresh after it comes out of the oven:

Counter: Once cooled, wrap tightly or keep in an airtight container. Good for 2–3 days at room temperature.
Fridge: Keeps well for up to a week if you prefer it chilled.
Freezer: Slice the loaf, wrap each piece, and store in a freezer bag. Thaws quickly on the counter or in the toaster.

Freezing works especially well with this lower calorie pumpkin bread since it keeps the texture soft even after thawing.

FAQs

Can I make this into whole wheat pumpkin bread only?
Yes, you can use all whole wheat flour, but the loaf will bake up denser and less tender than the lighter blend.
Is this really a lower calorie pumpkin bread compared to regular recipes?
Most pumpkin breads hover around 400–500 calories a slice. This one lands closer to 237 per slice, so you’re looking at about half the calories without losing flavor.
Can I bake this pumpkin bread with honey only, no Splenda?
You can, but it won’t qualify as a lightened-up loaf. Honey adds flavor, but the brown sugar Splenda is what keeps the calories in check. If you ever want to take a break from the lighter side, my pumpkin buttermilk muffins are rich and buttery with a streusel top.
What other add-ins work besides walnuts?
Pecans, chocolate chips, or dried cranberries all work here, but keep in mind extras make it richer than the lighter pumpkin walnut bread. This bread keeps things light, but if you want the indulgent version, my pumpkin crumb coffee cake goes all out with a thick, buttery crumble topping.

More Pumpkin Recipes to Try

If you’re in a pumpkin mood, these belong on your list:

Pumpkin Icebox Cake – cool and creamy.
Mini Pumpkin Pies – small but rich.
Pumpkin Cake Donuts – sugar-dusted rings.
Pumpkin Tiramisu – pumpkin meets espresso.

This post may contain affiliate links. Please read my disclosure policy.

Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread is made with honey, olive oil, and walnuts for a soft, spiced loaf that’s about half the calories of classic pumpkin bread.

Course Breakfast, Dessert

Cuisine American

Keyword lightened up pumpkin bread, lower calorie pumpkin bread, pumpkin bread with honey, pumpkin walnut bread, reduced calorie pumpkin bread, whole wheat pumpkin bread

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 237kcal

Author Cathy Pollak

Equipment

loaf pan 8x4 (20x10 cm) The right size for a tall loaf.
mixing bowls Large enough for all ingredients.
hand mixer or whisk. To blend the batter.
parchment paper Makes it easy to lift out the loaf.

Ingredients

cooking spray
¾ cup (90 g) whole wheat flour
⅔ cup (83 g) all-purpose flour
1 tsp (4 g) baking soda
1 tsp (4 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (1 g) ground nutmeg
¼ tsp (0.5 g) ground ginger
¼ tsp (0.5 g) ground allspice
¼ tsp (0.5 g) ground cloves
¼ tsp (1.5 g) table salt
2 large eggs
1 cup (245 g) pumpkin puree
⅓ cup (113 g) clover honey
⅓ cup (80 ml) extra virgin olive oil
¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
1 cup (120 g) chopped walnuts
2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

Preheat the oven to 350°F (175°C). Spray an 8x4-inch (20x10 cm) loaf pan with cooking spray and line with parchment paper for easy removal.
cooking spray
In a large bowl, mix together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
Add the eggs, pumpkin puree, honey, olive oil, and brown sugar Splenda. Blend until smooth.
2 large eggs, 1 cup (245 g) pumpkin puree, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
Stir in the chopped walnuts.
1 cup (120 g) chopped walnuts
Pour the batter into the prepared loaf pan. Sprinkle the pepitas over the top.
2 tbsps (18 g) pepitas (pumpkin) seeds
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a nut-free version, leave out the walnuts and pepitas.
To cut calories further, leave out the honey. The loaf will still bake with a hint of sweetness and a soft texture.
Stick to brown sugar Splenda for this recipe. Substitutions won’t give the same lightened-up result.

If you’re making this lightened-up pumkin bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lightened-Up Pumpkin Bread appeared first on Noble Pig.