I don’t know about you, but once October hits, all I want to do is buy way too many apples, put on an old playlist, and bake something that makes the whole house smell good.

Baking in the fall just feels different—less like a chore, more like a little luxury. I picked up the habit from my grandmother, who taught me how to measure flour with my hands and that a good cake can fix almost any mood.

Now, even with work and mom life and a calendar that rarely slows down, I carve out time to bake something special, just for the ritual of it.

This year, I set a tiny challenge for myself: try one new apple dessert a month. I wanted to break out of my routine and—let’s be honest—give myself an excuse to use my pink KitchenAid and all those cute aprons I keep collecting.

Along the way, I’ve found some viral gems, rediscovered a few family favorites, and honestly made my friends and family very happy taste-testers.

If you’re also craving a fall baking reset, or just want an excuse to pause and do something for you this season, these are the recipes I’d actually share with my best friend or favorite cousin.

Some are simple, some a little extra, but all of them are worth making at least once before the year’s over.

1. Apple Pie Cupcakes with Cinnamon Cream Cheese Icing

There’s something deeply comforting about the smell of baked apples and cinnamon—especially when it comes from cupcakes that look as good as they taste.

This recipe started as a nod to the apple pies I baked with my grandmother, but now it’s my favorite “let’s impress everyone without stress” dessert.

These cupcakes are all about layers: a fluffy, buttery base, real apple pie filling, a cinnamon cream cheese swirl, a little crumble, and a caramel drizzle that takes everything over the top.

They are just as perfect for a brunch with friends as they are for a Tuesday night self-care moment (with a side of good vanilla ice cream).

Apple Pie Cupcakes with Cinnamon Cream Cheese Icing Recipe

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Ingredients

Cupcake Batter:

1¾ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
½ cup 1 stick unsalted butter, softened
2 large eggs
½ cup buttermilk or ½ cup milk + 1½ tsp lemon juice
1½ tsp vanilla extract

Apple Pie Filling:

2 large apples peeled, cored, diced small
2 Tbsp unsalted butter
2 Tbsp sugar
2 Tbsp brown sugar
1 tsp lemon juice
1 tsp cinnamon
Pinch nutmeg optional
Pinch salt
1½ tsp cornstarch or arrowroot mixed with 1 Tbsp cold water

Cinnamon Cream Cheese Icing:

8 oz full-fat cream cheese cold
4 Tbsp ½ stick unsalted butter, softened
2 cups powdered sugar sifted
1½ tsp cinnamon
1 tsp vanilla extract
1 –2 tsp cornstarch or arrowroot, optional for extra stability
Pinch salt

Crumble Topping:

½ cup all-purpose flour
⅓ cup brown sugar
⅓ cup oats optional
½ tsp cinnamon
Pinch salt
6 Tbsp cold unsalted butter diced
⅓ cup chopped pecans optional

Caramel Drizzle:

½ cup sugar
2 Tbsp unsalted butter
¼ cup heavy cream
Pinch of salt
Optional: Flaky salt vanilla ice cream

Instructions

Bake the Cupcakes:

Preheat oven to 350°F. Line a 12-cup muffin tin. Whisk flour, baking powder, baking soda, and salt. In a separate bowl, beat butter and sugar until fluffy. Beat in eggs and vanilla. Add dry mix and buttermilk in batches, mixing until just combined. Fill liners 2/3 full. Bake 18–22 min until golden. Cool 10 min.

Make the Crumble:

Mix flour, brown sugar, oats, cinnamon, and salt. Cut in cold butter until crumbly. Add pecans if using. Bake on a tray at 350°F for 12–15 min, stirring once, until golden. Cool.

Cook Apple Filling:

Melt butter in a skillet. Add apples, sugars, lemon juice, cinnamon, nutmeg, and salt. Cook 5–7 min until apples are soft. Stir in cornstarch slurry; cook until thick and glossy. Set aside to cool.

Core & Fill Cupcakes:

Use a spoon or melon baller to scoop a small center from each cupcake. Spoon about 1 Tbsp apple filling into each cupcake.

Chill Before Icing:

Put filled cupcakes in fridge 10 min so icing won’t melt.

Cinnamon Cream Cheese Icing:

Beat cold cream cheese and softened butter until smooth. Gradually beat in powdered sugar, cinnamon, vanilla, salt, and 1 tsp cornstarch (add another if you want it firmer). If too soft, chill 10 min. Pipe or spread icing on each cupcake.

Make Caramel Drizzle:

In a dry saucepan, heat sugar over medium, swirling, until melted and deep amber. Quickly add butter and stir until melted (it will bubble). Add cream and pinch of salt, stirring until smooth. Cool until thick but pourable.

Decorate & Serve:

Spoon a little extra apple filling on top of the icing if you like. Sprinkle with crumble. Drizzle caramel over icing. Top with flaky salt and serve with vanilla ice cream.

Notes

Pro Tips:

No buttermilk? Mix ½ cup milk + 1½ tsp lemon juice, let sit 2 min.

No fancy tools? Use a zip-top bag with tip cut off to pipe icing or caramel.

Caramel thickens as it cools—warm gently if it firms up too much.

2. Caramel Sugar Cookie Apple Pie Cups

Inspired by thesweetmonkey on TikTok

The best part about fall baking? Sometimes you want that “wow, you made this?” moment—without a ton of extra work. These caramel sugar cookie apple pie cups deliver exactly that.

The base is a soft brown sugar cookie (no rolling pins, no dough drama), pressed into muffin cups so you get crispy edges and a chewy center. The apple pie filling is spiced, warm, and slightly gooey, and everything gets finished with a buttery crumble and a caramel drizzle.

I love this recipe because it’s the kind of thing you can bring to a brunch, serve at a party, or just bake with your kids on a random Saturday afternoon. You don’t need any fancy equipment, and clean-up is blissfully minimal.

If you want something individually portioned and “Instagram cute,” but still a little rustic, you’ll love these.

Pro tip: These are excellent warm, but don’t sleep on them cold straight from the fridge.

Watch the original on TikTok:

@_thesweetmonkey_
Apple Pie Cookie Cup! Must save 🍏🍎😋 This one is so easy! It’s an apple spice brown sugar cookie with homemade apple pie filling! You can make 24 minis which take 12 minutes to bake or about 10 standard cookie cups which take about 22 minutes to bake! Cookie dough: * 1 stick butter (1/2 cup), melted * 1 cup brown sugar * 1 egg * 1/2 tsp vanilla extract * 1 1/3 cup flour * 1 tsp baking powder * 1/4 tsp salt * 1 tsp apple pie spice or nutmeg * 1 tsp cinnamon Apples: * 3 apples, diced * 1/4 cup brown sugar * 1 tbsp lemon juice * 1 tsp cinnamon * 1/2 tsp apple pie spice * 1/2 tsp vanilla extract Crumble: * 1/4 cup brown sugar * 3 tbsp flour, heat treated * 3-4 tbsp butter, softened Drizzle: * 1/2 cup powder sugar * 3-4 tbsp milk or heavy cream * Combine together in a small bowl Instructions: * Preheat oven to 350 degrees F. Grease a muffin pan. Make 10 muffin cups or 24 mini cups. Heat treat your “crumble topping” flour on a baking sheet for 5 minutes. * Combine brown sugar and butter and whisk together. Add egg and vanilla extract. * Combine dry ingredients into a bowl and fold into wet ingredients. * Scoop cookie dough into muffin pan and press down to make a cavity. Bake for 22 minutes for larger cups and 12 minutes for minis. Remove from oven to cool and make apples + crumble. You will have to press center down again when you take cookies cups out with an ice-cream scooper or back of a tablespoon, that is fine! They will look soft it’s ok. * In a sauce pan combine apples, brown sugar, apple pie spice, cinnamon, vanilla extract and lemon juice and let simmer, stirring frequently till thickens and softens. About 5-8 minutes. * Make crumble by combining brown sugar, flour and softened butter with a fork. * Scoop apples into center of cookie cup, add crumble and add a little drizzle! #apple #apples #applepie #applerecipes #cookiedough #brownsugar #spice #icing #drizzle #applecrisp #applecrumble #crisp #crumble #bakedapples #easyrecipe #applerecipes #cookiecup #saturday #heckyes #breakfast #snack #morning #cupofjoy
♬ What A Feeling – Flashdance

Caramel Sugar Cookie Apple Pie Cups Recipe

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Ingredients

For the Cookie Dough:

1 stick unsalted butter ½ cup, melted
1 cup brown sugar
1 egg
½ tsp vanilla extract
1⅓ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp apple pie spice or nutmeg
1 tsp cinnamon

For the Apple Filling:

3 apples diced
¼ cup brown sugar
1 tbsp lemon juice
1 tsp cinnamon
½ tsp apple pie spice
½ tsp vanilla extract

For the Crumble:

¼ cup brown sugar
3 tbsp all-purpose flour heat-treated*
3 –4 tbsp unsalted butter softened

For the Drizzle:

½ cup powdered sugar
3 –4 tbsp milk or heavy cream
*To heat treat flour: Bake it at 350°F for 5 minutes before using in crumble.

Instructions

Prep:

Preheat oven to 350°F. Grease a muffin pan—makes 10 standard or 24 minis.
Tip: Heat treat your crumble topping flour on a baking sheet for 5 minutes and let cool.

Make the Cookie Dough:

In a bowl, whisk together melted butter and brown sugar until smooth.
Add egg and vanilla extract.
In a separate bowl, combine flour, baking powder, salt, apple pie spice, and cinnamon.
Fold dry ingredients into wet ingredients until a dough forms.
Shape & Bake:
Scoop dough into muffin pan and press down in the center to make a cavity.
Bake for 22 minutes for large cups (12 for minis).
When done, press the center down again with a spoon or ice cream scoop—they’ll look soft, and that’s perfect!

Make Apple Filling:

In a saucepan, combine diced apples, brown sugar, lemon juice, cinnamon, apple pie spice, and vanilla.
Simmer over medium, stirring often, for 5–8 minutes until apples are soft and syrupy.

Make the Crumble:

Combine brown sugar, cooled flour, and softened butter with a fork until crumbly.

Assemble:

Spoon apple filling into cookie cups, sprinkle with crumble, and finish with a simple glaze (whisk powdered sugar and milk together in a bowl).

Serve:

Serve warm for that just-baked effect, or store in the fridge and enjoy cold with coffee.

Notes

Tips & Notes:

Swap in pears for a twist, or use a mix of apples for more depth.

Add a pinch of sea salt to the drizzle for a little extra contrast.

Store leftovers in an airtight container for up to 3 days.

3. Apple Crumble Muffins

Inspired by Recipe Pioneer

Every fall, I end up making at least one batch of muffins “just to have something quick for breakfast,” and these always disappear first. They’re classic, simple, and taste like the sort of thing you’d hope to find at a cozy bakery with really good coffee.

The best part? It’s a one-bowl recipe—so you’re not left with a ton of cleanup, and you can absolutely let your kids help (or just get them to eat one on the way to school). These are soft, cinnamon-forward, and loaded with real apple pieces. The crumble on top is non-negotiable and adds just the right bit of texture.

Pro tip: Make a double batch and freeze half. Just reheat in the microwave for 20 seconds and you have a “fresh” muffin any morning you need it.

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Ingredients

Muffins:

1½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup 1 stick unsalted butter, melted
2 large eggs
½ cup milk
1 tsp vanilla extract
1½ cups diced apples about 2 small apples, peeled & cored

Crumble Topping:

½ cup all-purpose flour
¼ cup light brown sugar
½ tsp cinnamon
4 tbsp unsalted butter cold & cubed

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, milk, and vanilla; whisk until combined.
Add flour, baking powder, baking soda, salt, and cinnamon. Stir until just mixed. Gently fold in diced apples.
Divide the batter evenly among muffin cups.
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until you get pea-sized crumbles. Sprinkle evenly over the muffin batter.
Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool slightly, then enjoy warm.

Notes

Tips & Variations:

Try adding chopped walnuts or pecans to the crumble for crunch.

Use a mix of apple varieties for more flavor depth.

These freeze beautifully; just wrap individually and thaw overnight or microwave to reheat.

4. Apple Crumb Cake

Inspired by Mad About Food

When I want something classic (and low-key impressive) for brunch or a cozy afternoon, apple crumb cake is usually my move. It’s the kind of bake that feels old-school and unfussy but always gets compliments.

This cake is soft but sturdy, loaded with apple chunks, and topped with a buttery cinnamon crumb that gets perfectly golden in the oven. It’s as good with your first coffee of the day as it is with a scoop of vanilla ice cream at night.

I like making it in an 8×8 pan for thick slices, but it also works in a round cake pan if that’s what you have.

Pro tip: If you want to dress it up, add a drizzle of simple glaze or even a little warm caramel. But honestly, it’s perfect as-is.

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Ingredients

For the Cake:

1½ cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ cup milk
¼ cup unsalted butter melted
1 large egg
1 tsp vanilla extract
1½ cups apples peeled and diced (about 2 medium apples)

For the Crumb Topping:

½ cup all-purpose flour
⅓ cup light brown sugar
½ tsp cinnamon
¼ cup unsalted butter cold and cubed

Instructions

Preheat oven to 350°F. Grease or line an 8×8-inch baking pan.
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. In another bowl, combine milk, melted butter, egg, and vanilla.
Pour the wet ingredients into the dry and mix until just combined. Fold in diced apples.
Spread the batter evenly in your pan. In a small bowl, combine flour, brown sugar, and cinnamon for the crumb. Cut in the cold butter with a fork (or your fingers) until it’s crumbly. Sprinkle evenly over the cake batter.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden brown.
Let cool for 15–20 minutes before slicing. Serve warm or at room temp—amazing with coffee or ice cream.

Notes

Tips & Variations:

Swap some apples for pears for a different spin.

Add a handful of walnuts or pecans to the crumb for crunch.

Drizzle with simple glaze (powdered sugar + milk) for a bakery-style finish.

5. Salted Caramel Brown Butter Cake

Inspired by @mersgoodeats on TikTok

I’m convinced brown butter is the grown-up secret to taking any baked good from good to “whoa, did you buy this?” This cake brings everything you want in a fall dessert: a soft, flavorful crumb from the brown butter, salted caramel that soaks into every bite, and a cinnamon cream cheese frosting that feels a little extra in the best way.

I first found this recipe scrolling TikTok and immediately saved it. It’s impressive enough for a dinner party but easy enough to make on a weeknight when you need a baking project that just feels like fall. And yes, it’s just as good straight from the fridge the next day.

Check out the original TikTok by @mersgoodeats

@mersgoodeats
Salted caramel brown butter cake Everything I could ever need in a cake and more! Try it and tag me! d’EATS -1 & 3/4 cup all purpose flour -1 tsp baking soda -1/2 tsp baking powder -1/4 tsp salt -1/2 cup browned unsalted butter -1/2 cup granulated sugar -1/2 cup brown sugar -2 eggs -1 tsp vanilla extract -1 cup whole milk -1/3 cup plain greek yogurt Salted caramel -1/2 cup brown sugar -4 tbsp unsalted butter -1/2 cup heavy cream -1 tsp vanilla extract -pinch salt Frosting -8oz soft cream cheese -8 tbsp soft unsalted butter -2 cups confectioners sugar -1 tsp vanilla extract -1/2 tsp cinnamon How to: Start by adding your butter to a small skillet on medium heat. Allow your butter to melt and brown stirring occasionally. This takes about 5-7 minutes. Once browned remove from the heat and allow to cool for 10 minutes. Using a stand mixer, add your butter and sugar. Mix on medium speed for 2 minutes before adding in your eggs and vanilla extract. Mix again for 2 minutes and add your greek yogurt and milk. Once all your wet ingredients are combined add your dry and mix until all the dry bits are completely mixed in. Place your batter in a lined 8×8 baking dish and bake on 350F for 45-48 minutes While your cake is baking make your caramel and frosting. Once your cake completely cools, poke holes in it and add your caramel. Allow this to seep into your cake then frost and enjoy! Caramel sauce Start by adding your butter and sugar to a small sauce pan on medium heat. Allow this to melt and come together for 5 minutes. Slowly add in your heavy cream until a thick caramel forms. This only takes about 2 minutes. Remove from the heat and transfer to a clean bowl. Icing Add your butter and cream cheese to a stand mixer with a whisk attachment. Mix on high for 2 minutes before adding g your confections sugar, milk and cinnamon. Mix on high for 2 minutes. Enjoy! #fyp #foryoupage #recipe #cake #dessert
♬ Great Pumpkin Waltz – Vince Guaraldi Trio

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Ingredients

For the Cake:

1¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup browned unsalted butter
½ cup granulated sugar
½ cup brown sugar
2 eggs
1 tsp vanilla extract
1 cup whole milk
⅓ cup plain Greek yogurt

For the Salted Caramel:

½ cup brown sugar
4 tbsp unsalted butter
½ cup heavy cream
1 tsp vanilla extract
Pinch of salt

For the Frosting:

8 oz soft cream cheese
8 tbsp 1 stick unsalted butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract
½ tsp cinnamon

Instructions

Brown the Butter:

Add butter to a skillet over medium heat. Let it melt and cook, stirring occasionally, until it smells nutty and turns golden brown (about 5–7 minutes). Remove from heat and cool for 10 minutes.

Make the Cake Batter:

In a stand mixer, beat the browned butter and both sugars for 2 minutes. Add eggs and vanilla; mix 2 more minutes. Add Greek yogurt and milk, mixing to combine.
Add dry ingredients (flour, baking soda, baking powder, salt) and mix until just combined.

Bake:

Pour batter into a lined 8×8-inch pan. Bake at 350°F for 45–48 minutes, or until golden and a toothpick comes out clean. Let the cake cool completely.

Make the Salted Caramel:

While the cake bakes, melt butter and brown sugar in a small saucepan over medium heat for 5 minutes. Slowly add heavy cream, stirring until a thick caramel forms (about 2 minutes). Remove from heat and stir in vanilla and salt. Let cool.

Make the Frosting:

Beat butter and cream cheese on high for 2 minutes until fluffy. Add confectioners’ sugar, vanilla, and cinnamon; beat 2 minutes more.

Assemble:

Once the cake is cool, poke holes all over with a skewer or fork. Pour caramel sauce over the cake and let it soak in. Spread frosting on top.

Serve:

Cut into squares. Finish with extra caramel or flaky salt if you’re feeling fancy.

Notes

Tips & Notes:

The cake is excellent served cold—just cover and refrigerate.

For extra texture, sprinkle chopped toasted pecans on top.

Caramel can be made ahead and refrigerated; just warm slightly before pouring.

6. Air Fryer Apple Fritters

Inspired by A Bright Moment

Sometimes you want bakery vibes, but with zero deep frying and less mess—this is exactly where these air fryer apple fritters come in. They’re everything you want in a classic fritter: crispy edges, soft apple-studded centers, and a simple vanilla glaze that cracks just a bit when you bite in.

I love making these when I want something cozy but fast (and yes, they taste even better eaten over the sink on a busy morning). The air fryer does all the heavy lifting, so you get that old-school flavor with modern convenience. If you have extra apples on hand and want a low-effort, high-reward treat, save this one.

Watch the original TikTok by @brightmomentco »

@brightmomentco
Glazed apple fritters + a hot cappuccino = my kind of fall baking 🍎🌸 These healthier apple fritters perfect for when you’re craving a late night sweet and made in my fav @COSORI Kitchen turboblaze air fryer (code: LAUREN20) for easy clean up too! Find the full recipe on my blog at abrightmoment.com 🕺🏻 #fallbaking #applerecipes #fallrecipes
♬ Casual – Chappell Roan

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Ingredients

1¼ cups all-purpose flour
¼ cup granulated sugar
1½ tsp baking powder
½ tsp salt
1½ tsp cinnamon
⅓ cup milk
2 tbsp unsalted butter melted
1 large egg
1 tsp vanilla extract
2 apples peeled and diced small
Optional: ¼ cup raisins or chopped walnuts

Glaze:

1 cup powdered sugar
2 –3 tbsp milk
½ tsp vanilla extract

Instructions

Mix the Batter:

In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon. In another bowl, whisk milk, melted butter, egg, and vanilla.
Add wet to dry, stirring until just combined. Gently fold in diced apples (and raisins or walnuts if using).

Shape the Fritters:

Scoop ¼-cup mounds of batter onto a parchment-lined air fryer basket, spacing them out (they’ll spread a bit).

Air Fry:

Air fry at 375°F for 8–10 minutes, flipping halfway, until golden and cooked through.

Make the Glaze:

Whisk together powdered sugar, milk, and vanilla until smooth.

Finish:

Dip warm fritters in the glaze or drizzle it over the top. Let the glaze set for a few minutes, then enjoy.

Notes

Tips & Notes:

Swap apples for pears if you want a twist.

Fritters are best the day they’re made, but can be reheated in the air fryer for 1–2 minutes.

Add a sprinkle of cinnamon sugar on top for even more bakery energy.

7. Apple Cinnamon Bun Cake

Inspired by Well Made by Kiley

I know cinnamon buns get all the hype, but honestly? I love this cake more. It’s the soft, gooey center and cinnamon swirl I actually want—with a shortcut method and enough apples to feel like a real fall treat.
It bakes in a big pan, so you don’t have to mess with individual rolls or wait around for dough to rise. The apples keep every bite super moist (zero dry crumbly cake here), and the glaze settles into the swirl for that slightly sticky finish. If you want something sweet, simple, and satisfying, this is it. It’s the cake I reach for when I want all the cinnamon roll energy, minus the fuss.

Pro tip: Don’t be shy with the glaze—let it really soak in while the cake is still warm.

Watch the original TikTok by @wellmadebykiley »

@wellmadebykiley
APPLE CINNAMON BUN CAKE Soft, warming cinnamon-y apple goodness ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 16 servings): Crumb Topping: – 3/4 cup brown sugar – 1 1/4 cup all-purpose flour – 1 tsp cinnamon – 1/2 cup salted butter, melted Cake: – 1/2 cup milk of choice – 1/2 tbsp apple cider vinegar – 1 1/4 cup all-purpose flour – 1 tsp baking powder – 1 tsp cinnamon – 1/2 tsp salt – 2/3 cup granulated sugar – 1/2 cup salted butter, melted – 1/2 cup greek yogurt – 1 tsp vanilla extract Filling: – 1/2 cup brown sugar – 2 tbsp cinnamon, divided – 2 apples of choice, chopped *Recipe for the maple glaze is on this blog post on my website at wellmadebykiley.com Instructions: Preheat the oven to 350F. Grease and line an 8×8” baking pan with parchment paper; set aside. Start by preparing the crumb topping. Mix together all of the ingredients in a medium bowl with a fork, until well combined and crumbly. Cover and place into the fridge until ready to use. Make cake batter. In a small bowl, whisk together the almondmilk and apple cider vinegar. Set aside and let sit for a few minutes. In a medium bowl, whisk together the flour, baking powder, spices, and cinnamon. Set aside. Add the melted butter, yogurt, and vanilla extract to the almondmilk/ACV mixture. Whisk to combine. Add the dry ingredients to the wet, and mix until just combined. Set aside. Add the chopped apples to a large bowl, and toss with 1 tbsp of cinnamon. Then, combine the brown sugar and other 1 tbsp of cinnamon together in a small bowl. Spread half of the cake batter into the bottom of the prepared pan. Sprinkle the brown sugar/cinnamon mixture all over the surface, then top and spread with the rest of the cake batter. Scatter the cinnamon apples all over the top, and then top with the crumb topping. Bake at 350F for 55-60 mins, or until a toothpick inserted into the middle comes out clean. While cooling, make the maple glaze by whisking all of the ingredients together in a medium bowl. Drizzle the cake with the maple glaze. Slice and serve. Enjoy! #apple #applecinnamonbun #apples #applecake #applecoffeecake #coffeecake #applerecipe #fall #fallrecipe #fallbaking #fallcake #mapleglaze #maplesyrup #streusel #cinnamon #cinnamonapples #baking #cake
♬ Falling Leaves – Glenn Miller & His Orchestra

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Ingredients

Cake:

2 cups all-purpose flour
1 cup sugar
1 tbsp baking powder
½ tsp salt
2 eggs
1 cup milk
⅓ cup unsalted butter melted
2 apples peeled and diced

Cinnamon Swirl:

⅔ cup brown sugar
1½ tsp cinnamon
⅓ cup unsalted butter melted

Glaze:

1 cup powdered sugar
2 –3 tbsp milk
½ tsp vanilla extract

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Make the cake batter by whisking together flour, sugar, baking powder, and salt. In a separate bowl, beat eggs, milk, and melted butter.
Add wet ingredients to dry and stir until just combined. Fold in diced apples.
Spread the batter in your pan. Mix brown sugar, cinnamon, and melted butter. Drop spoonfuls over the batter, then swirl with a knife or spatula.
Bake 28–32 minutes, or until a toothpick comes out clean and the cake is golden.
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle generously over the warm cake.
Serve & enjoy warm for the full effect, and don’t skip leftovers—they’re just as good the next day.

Notes

Tips & Notes:

For crunch, add pecans or walnuts to the cinnamon swirl.

Mix in pears with the apples for a fun twist.

8. Caramel Apple Snickerdoodle Cookies

Inspired by @brooklynburleww on TikTok

These are for when you want the comfort of a classic snickerdoodle but wish it was somehow gooier and a little over the top. Think soft cinnamon cookie, a spoonful of apple pie filling in the middle, plus caramel and icing on top.

They’re kind of extra, but in a fun way. Not something you’d make every week, but perfect if you want to bring “main character” energy to a fall get-together, or just want to eat something ridiculously good at home in sweats.

They taste best a little warm, with the caramel just barely set. I never regret making a batch.

Watch the TikTok:

@brooklynburleww
Replying to @CB Full recipe for my Caramel Apple Snickerdoodles🤎🍎 Ingredients: 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 2 tsp vanilla 2 3/4 cups all-purpose flour 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 4 Tbsp granulated sugar (to coat) 1 Tbsp cinnamon (to coat) Apple pie filling (check previous videos for my recipe) Icing: 1 cup powdered sugar 1 Tbsp milk Caramel: 1/2 cup Kraft caramel bits 2 Tbsp milk Preheat oven to 375° F and line a large baking sheet with parchment paper. Cream together butter and sugar. Add in eggs and vanilla and mix until fully combined. Fold in the flour, cream of tartar, baking soda, and salt until a dough forms. In separate bowl, combine the 1 Tbsp cinnamom and 4 Tbsp sugar for the coating. Using a large cookie scoop, scoop out dough and roll into a ball. Place dough ball into cinnamon sugar mixture and coat evenly. Transfer dough balls to the prepared baking sheet and place atleast 2” apart. Bake for 8-10 minutes. Then, using a tablespoon to press down, make small wells in each cookie to hold the apple filling. Fill each well with about a tablespoon of apple filling. Return the cookies to the oven for 2-3 more minutes or until edges are golden brown and filling is warm. Whisk together powdered sugar and milk for the icing. Melt caramel bits and milk together in microwave and whisk until fully combined. Drizzle each cookie with icing and caramel sauce and enjoy! * Yields about 14 large cookies. #caramelapplesnickerdoodle #caramelapplecookies #applepiecookies #fallbaking #easydessertrecipe #fallcookierecipe
♬ I Can’t Believe You’re In Love With Me – Artie Shaw

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Ingredients

1 cup unsalted butter softened
1½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
2¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
4 Tbsp granulated sugar for coating
1 Tbsp cinnamon for coating
Apple pie filling homemade or store-bought

Icing:

1 cup powdered sugar
1 Tbsp milk

Caramel:

½ cup Kraft caramel bits
2 Tbsp milk

Instructions

Preheat oven to 375°F. Line a large baking sheet with parchment.
Make the Dough: Cream together butter and sugar until fluffy. Mix in eggs and vanilla. Add flour, cream of tartar, baking soda, and salt; mix until just combined.
Coat in Cinnamon Sugar: Mix 4 Tbsp sugar and 1 Tbsp cinnamon in a small bowl. Scoop out dough, roll into balls, and coat each in the cinnamon sugar mixture.
Place dough balls 2” apart on your sheet. Bake for 8–10 minutes.
Pull them out and, while still soft, use a tablespoon to gently press a well in the center. Fill each well with about a tablespoon of apple pie filling. Return to oven for 2–3 more minutes, until edges are golden.
Make Icing & Caramel: Whisk powdered sugar and milk for the icing. For caramel, microwave caramel bits and milk in 30-second bursts, stirring until smooth.
Finish: Drizzle the icing and caramel over each cookie. Let them set up a bit… or just eat while they’re gooey.

Notes

Tips:

Homemade apple pie filling is best, but canned totally works.

Sprinkle a little flaky salt on top of the caramel for extra contrast.

Store leftovers (if any) in an airtight container at room temp for 2–3 days.

If you make any of these, let me know—or tag the original creator, because they deserve the hype!

My only real advice: don’t wait for a special occasion to bake something good for yourself (or for someone else). Sometimes the best fall days are the ones where you just… light a candle, put on a playlist, and pull a tray of something warm out of the oven.

Print your favorites, send this post to a friend who needs new fall baking ideas, and pin a few recipes to try later. You never know which one will end up being “the one” people ask you to bring again next year.

FAQs

What are the best apples for baking?
Honeycrisp, Granny Smith, and Fuji are always solid. Use a mix for more flavor.

Can I make these ahead of time?
Most of these can be made a day or two in advance. For cookies and cake, just store tightly covered. Muffins and fritters are best the day they’re made but reheat well.

Do you have to peel the apples?
Not always, but the texture is better if you do—especially in the cupcakes and cakes.

Can these recipes be made gluten-free or dairy-free?
Yes! Use your favorite 1:1 gluten-free flour blend and plant-based butter/milk as needed.

Pin & Share

Save this post for later (you’ll want it again next fall—trust).

Pin your favorite photo to Pinterest and tag me (@alannafoxx) so I can see what you bake.

Bake something. Romanticize your routine. And if in doubt, add more glaze.

Welcome!

1. Apple Pie Cupcakes with Cinnamon Cream Cheese Icing

Apple Pie Cupcakes with Cinnamon Cream Cheese Icing

Ingredients

Cupcake Batter:

Apple Pie Filling:

Cinnamon Cream Cheese Icing:

Crumble Topping:

Caramel Drizzle:

Instructions

Bake the Cupcakes:

Make the Crumble:

Cook Apple Filling:

Core & Fill Cupcakes:

Chill Before Icing:

Cinnamon Cream Cheese Icing:

Make Caramel Drizzle:

Decorate & Serve:

Notes

2. Caramel Sugar Cookie Apple Pie Cups

Caramel Sugar Cookie Apple Pie Cups

Ingredients

For the Cookie Dough:

For the Apple Filling:

For the Crumble:

For the Drizzle:

Instructions

Prep:

Make the Cookie Dough:

Make Apple Filling:

Make the Crumble:

Assemble:

Serve:

Notes

3. Apple Crumble Muffins

Apple Crumble Muffins

Ingredients

Muffins:

Crumble Topping:

Instructions

Notes

4. Apple Crumb Cake

Apple Crumb Cake

Ingredients

For the Cake:

For the Crumb Topping:

Instructions

Notes

5. Salted Caramel Brown Butter Cake

Salted Caramel Brown Butter Cake

Ingredients

For the Cake:

For the Salted Caramel:

For the Frosting:

Instructions

Brown the Butter:

Make the Cake Batter:

Bake:

Make the Salted Caramel:

Make the Frosting:

Assemble:

Serve:

Notes

6. Air Fryer Apple Fritters

Air Fryer Apple Fritters

Ingredients

Glaze:

Instructions

Mix the Batter:

Shape the Fritters:

Air Fry:

Make the Glaze:

Finish:

Notes

7. Apple Cinnamon Bun Cake

Apple Cinnamon Bun Cake

Ingredients

Cake:

Cinnamon Swirl:

Glaze: