Inspired by a favorite bakery from our years in Stevens Point, these buttery maple oat scones are finished with a coffee maple glaze. A cozy bake to enjoy with your morning coffee or share around the table.

My favorite fall cookie, with a pumpkin twist! These brown butter pumpkin snickerdoodles combine warm pumpkin spice and a cinnamon-sugar coating, with an easy pumpkin-blotting trick to remove extra moisture.

A tender apple streusel coffee cake baked in a cast iron skillet, with cinnamon, ginger, cardamom, and a buttery crumb topping. Perfect for sharing over coffee.

Buttery pumpkin scones with just enough fall spice and a sweet maple icing. A cozy homemade bake for slow mornings, coffee with a friend, or your next fall brunch.

These apple cinnamon English muffins have little pieces of fresh apple and a cinnamon sugar swirl tucked inside. Brown them in a skillet, finish them in the oven, then fork-split and toast one with butter for a cozy fall breakfast.

I’ve made this pumpkin bread every fall for nearly 15 years. It uses a full can of pumpkin and bakes into one big, moist loaf with a crisp cinnamon-sugar top. I use half butter and half oil for flavor and softness, with easy options to make it gluten-free or dairy-free.

These Apple Cinnamon Streusel Scones are crisp and golden outside, soft and tender inside, and filled with tart Granny Smith apples and buttery cinnamon streusel. They’re everything you want in a cozy fall bake.

These soft and fluffy maple oat muffins are made with pure maple syrup and old-fashioned oats, then topped with a buttery maple-oat streusel. They’re a cozy, easy-to-make breakfast treat filled with warm maple flavor.

Soft, warmly spiced pumpkin muffins filled with tangy cream cheese and finished with a buttery cinnamon streusel. Made with both butter and oil, they’re flavorful, tender, and perfectly moist.