Easy autumn-inspired baking recipes to try at home

This week (14 to 20 October 2020) brings with it National Baking Week, which coincides perfectly with autumn. It’s the perfect time to wrap up, stay cosy and bake sweet treats inspired by the season.

With Halloween and Bonfire Night on their way, these recipes are perfect to try this autumn.

Spiced pumpkin cake

Spiced pumpkin is a favourite flavour at this time of year, popping up in everything from hot drinks to sweet treats.

Ingredients

500g pumpkin or butternut squash flesh (peeled weight), grated4 eggs, beaten200g butter, melted300g light muscovado sugar3 tsp mixed spice2 tsp bicarbonate of soda175g sultanasHalf tsp saltZest of 1 orange1 tbsp orange juice

Method

Heat the oven to 180C/fan, 160C/gas 4. Line a 30 x 20cm baking tin with baking parchment.

Next, put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir together.

Beat the eggs into the melted butter, stir in both the orange zest and juice, and then mix with the dry ingredients.

Then, stir in the pumpkin before pouring the batter into the tin.

Bake in the oven for 30 mins or until golden and springy to touch.

Pecan pie

Pecan pie is traditionally served at Thanksgiving dinners in North America, and is a warming dessert during the autumn months.

This BBC Good Food New England Pecan Pie recipe requires:

Flour, for dusting500g pack sweet shortcrust pastry75g butter, softened100g golden caster sugar175g golden syrup175g maple syrup3 eggs, beatenHalf tsp vanilla extract300g pecan halvesDouble cream, whipped, to serve (optional)

Method

On a lightly floured surface, roll out the pastry. Then, use the pastry to line a 23cm tart tin. Keep any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins or until firm.

Next, heat the oven to 190C/170C fan/gas mark 5.

Then, line the pastry case with baking parchment, fill with baking beans and bake for 15 to 20 minutes until the sides are set.

Remove the beans and parchment and then return the tin to the oven for five to 10 minutes until the pastry is golden and the base is set, before leaving to cool.

Increase the oven to 200C/190C fan/gas 6, and use an electric whisk to beat the butter and sugar together until light and fluffy. Continue whisking as you pour in both of the syrups.

Add the eggs gradually, before pouring in the salt and the vanilla, then whisk until combined.

Stir in the pecans, before pouring the mixture into the tart case. Bake for 10 minutes.

Then, turn the heat down to 160C/140C fan/gas 3 and continue baking for 30 to 35 minutes until the pie is golden brown and the filling wobbles a little in the centre when shaken.

Leave to cool in the tin, before serving with whipped cream.

Vegan cranberry orange muffins

If you’re searching for a plant-based sweet treat, then these Cranberry Orange Muffins from The Simple Veganista could be right up your street.

Ingredients

240g flour96g sugar (pure cane, coconut or date)2 teaspoons baking powderHalf teaspoon baking sodapinch of salt250ml orange juice125g unsweetened applesauce200g cranberries (fresh or frozen)1 tablespoon orange zest

Method

Preheat the oven to 180C or gas mark 4. Next, line a muffin tin with parchment liners or lightly grease with oil.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Next, add the orange juice and applesauce, mix well until just combined, and then gently fold in the cranberries and orange zest.

Spoon the batter into the muffin tin holes, filling to the rim. You can also top with a few cranberries and a sprinkle of sugar if you wish.

Bake for 30 minutes, leave to cool down and then enjoy.

Apple crumble

Enjoy a warming crumble this autumn, with this Jamie Oliver apple crumble recipe.

Ingredients

Filling:

400g cooking apples50g caster sugar

Crumble: