Pumpkin spice, warm apples, cinnamon-maple granola and homemade lattes — you don’t need to leave home to enjoy the flavors of your favorite fall bakery.

There’s just something about the first week of fall that makes me want to turn on the oven.

The air gets a little cooler, the leaves begin to change, and suddenly everything sounds better with a little cinnamon, pumpkin spice or maple involved. This year, I decided to take that feeling one step further and turn my own kitchen into a fall bakery.

For my TV segment, I’m sharing some of the homemade treats I made to celebrate the beginning of the season — including a Crumbl-inspired cake, pumpkin spice cake, layered apple spice cake, savory sun-dried tomato and white cheddar scones, cinnamon-maple granola, pumpkin spice muffins and a homemade brown sugar espresso latte.

The idea is simple: you don’t have to go to a bakery to get that cozy fall experience. You can create it right in your own kitchen.

And, bonus, your entire house gets to smell amazing.

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Gluten Free Pumpkin Spice Cake with Cinnamon Streusel

Pumpkin spice cake is one of those recipes that immediately says fall. I wanted mine to have a little something extra, so I topped it with a buttery cinnamon streusel.

The cake is moist, warmly spiced and perfect with a cup of coffee in the morning — although I certainly wouldn’t object to serving it for dessert, either.

For the Pumpkin Spice Cake

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• 2 large eggs
• ¾ cup pumpkin purée
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup neutral oil
• 1 teaspoon vanilla extract
• ¼ cup milk or non-dairy milk

For the Streusel

• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• Pinch of kosher salt
• ½ cup unsalted butter, softened

Directions

1. Preheat the oven to 350°F. Grease and line your baking pan or loaf pan with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
3. In a separate bowl, whisk together the eggs, brown sugar, granulated sugar, oil, vanilla and milk.
4. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
5. Pour half the batter into the prepared pan.
6. Add the pumpkin pureé on top.
7. Next add the remaining batter over the pureé
8. To make the streusel, combine the flour, brown sugar, cinnamon and salt. Add the softened butter and work it together with your fingers or a fork until you have a crumbly mixture.
9. Sprinkle the streusel generously over the top of the cake.
10. Bake at 350°F until the cake is cooked through and a toothpick inserted into the center comes out clean.
11. Allow it to cool before slicing.

Fall bakery tip: Don’t be shy with the streusel. Those buttery cinnamon crumbs are what make this cake feel extra special.

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Gluten Free Layered Apple Spice Cake with Streusel

If pumpkin spice is the celebrity of fall, apples are its equally deserving co-star.

For my apple cake, I didn’t simply mix apples into the batter. I cooked the apples first and layered them into the cake, which gives you little pockets of soft, cinnamon-sugar apples throughout every slice.

Ingredients

• Gluten-free cake batter I used King Arthur’s Classic Yellow Cake
• Green apples, peeled and diced
• Brown sugar, to taste
• Pinch of kosher salt
• 1 tsp Ground cinnamon
• 1/2 tsp Ground cardamom
• 1/4 tsp Ground nutmeg
• Cinnamon streusel

Directions

1. Preheat your oven to 350°F. Grease and line a loaf pan with parchment paper.
2. Prepare your cake batter according to the directions on the box. Stir in all your spices until and set aside.
3. Peel and dice your green apples.
4. Place the apples in a skillet with brown sugar, a pinch of salt and cinnamon.
5. Cook over medium heat, stirring occasionally, until the apples become tender and soft and are coated in the cinnamon-brown-sugar mixture.
6. Pour a layer of cake batter into the bottom of your prepared loaf pan.
7. Spoon the cooked apples over the batter, spreading them into an even layer.
8. Pour another layer of cake batter over the apples, covering them completely.
9. Prepare your streusel and generously sprinkle it over the top.
10. Bake at 350°F until the cake is baked through and a toothpick inserted into the cake portion comes out clean.
11. Let the loaf cool before slicing.

The result is a tender spice cake with a beautiful layer of soft, caramelized cinnamon apples in the middle and a buttery streusel topping.

Kitchen tip: Cooking the apples first is worth the extra step. It concentrates their flavor and keeps you from ending up with crunchy apple pieces in an otherwise tender cake.

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The Streusel That Goes on Everything

If you’re making these cakes, I recommend making one big batch of this streusel. It’s the kind of topping that can turn an everyday cake into something that looks like it came straight from a bakery display case.

This is also the same streusel recipe I use for my coffee cake.

Streusel Ingredients

• 1 cup (125g) all-purpose flour
• 1 cup (180g) packed brown sugar
• 1 teaspoon ground cinnamon
• Pinch of kosher salt
• ½ cup (113g) unsalted butter, softened

Directions

Mix the flour, brown sugar, cinnamon and salt together. Add the softened butter and work the mixture together until it forms coarse, crumbly pieces.

Sprinkle over your cake before baking.

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Classic Coffee Cake with Cinnamon Streusel

Now for one of the ultimate fall bakery classics: coffee cake.

Despite its name, coffee cake doesn’t actually need coffee in the cake itself. It’s made to be enjoyed alongside your favorite cup of coffee — which, in my opinion, makes it a pretty perfect fall breakfast.

This recipe has a generous cinnamon streusel topping and a cinnamon layer running through the center.

Streusel Topping

• 1 cup (125g) all-purpose flour
• 1 cup (180g) brown sugar, packed
• 1 teaspoon ground cinnamon
• Pinch of kosher salt
• ½ cup (113g) unsalted butter, softened

Cinnamon Layer

• ¼ cup (50g) sugar
• 1 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon

Cake Batter

• 3 cups (375g) all-purpose flour
• 2 ¼ cups (450g) sugar
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (230g) sour cream or Greek yogurt I used both in this recipe
• ¼ cup extra creamy oatmilk
• 4 large eggs
• 1 tablespoon vanilla extract

Directions

1. Preheat the oven to 350°F and prepare your baking pan.
2. Make the streusel by combining the flour, brown sugar, cinnamon and salt. Add the softened butter and mix until crumbly. Set aside.
3. For the cinnamon layer, combine the sugar, flour and cinnamon in a small bowl.
4. For the cake batter, whisk together the flour, sugar, baking powder, baking soda and salt.
5. In a separate bowl, beat the softened butter until creamy. Add the sour cream, milk, eggs and vanilla and mix until combined.
6. Gradually add the dry ingredients and mix just until the batter comes together.
7. Spread half of the batter into the prepared pan.
8. Sprinkle the cinnamon-layer mixture evenly over the batter.
9. Add the remaining batter and gently spread it into an even layer.
10. Cover the top generously with the streusel.
11. Bake at 350°F until golden and baked through.
12. Allow the cake to cool before slicing.

Serve it with a hot cup of coffee and you’ve got your own little coffee-shop moment at home.

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Sun-Dried Tomato, White Cheddar & Thyme Scones

A fall bakery shouldn’t be all about sweets.

These savory scones bring together sun-dried tomatoes, sharp white cheddar and thyme for a combination that’s delicious alongside soup, a salad or a cup of coffee.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup shredded white cheddar
• ½ cup chopped sun-dried tomatoes
• ¾ cup heavy cream or whole milk
• 1 egg, beaten, for brushing

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Whisk together the flour, baking powder, salt, pepper and thyme.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the white cheddar and sun-dried tomatoes.
5. Add the cream or milk and gently mix until a dough forms.
6. Turn the dough onto a lightly floured surface and gently shape it into a thick round.
7. Cut into wedges and place on the prepared baking sheet.
8. Brush the tops with beaten egg.
9. Bake for approximately 18–22 minutes, or until golden brown.

The secret to flaky scones: Keep that butter cold and don’t overwork the dough.

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Cinnamon Maple Homemade Granola

Granola is one of my favorite things to make at home because it fills the kitchen with the smell of toasted oats, cinnamon and maple.

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup chopped nuts
• ½ cup pumpkin seeds
• 1 teaspoon cinnamon
• ½ teaspoon kosher salt
• ⅓ cup pure maple syrup
• ¼ cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• ½ cup dried cranberries or raisins

Directions

1. Preheat oven to 325°F.
2. Combine oats, nuts, pumpkin seeds, cinnamon and salt.
3. Whisk together maple syrup, melted coconut oil and vanilla.
4. Pour the maple mixture over the oats and stir well.
5. Spread onto a parchment-lined baking sheet.
6. Bake for 25–30 minutes, stirring once halfway through.
7. Let the granola cool completely before breaking it into pieces.
8. Stir in the dried fruit.

Serve it over yogurt, sprinkle it over oatmeal or simply grab a handful when you’re walking through the kitchen. No judgment.

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Pumpkin Spice Muffins

Pumpkin spice muffins are the ultimate grab-and-go fall breakfast.

These gluten-free, dairy-free muffins are made with pumpkin purée, maple syrup, olive oil and a flax egg, then finished with a crunchy crumble topping made with pumpkin seeds and walnuts. They’re easy to make, easy to freeze and perfect for having on hand when you want something homemade without pulling out all the baking equipment again.

For the Muffins

• 2 tablespoons ground flaxseed meal
• ½ cup water
• 1 can pumpkin purée
• ⅔ cup organic cane sugar
• ¼ cup maple syrup
• ¼ cup olive oil
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• ¼ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground clove
• ½ teaspoon ground nutmeg
• 2 ½ cups gluten-free flour blend with xanthan gum
• ¾ cup almond milk

For the Crumble

• 3 tablespoons organic brown sugar
• 3 ½ tablespoons gluten-free flour
• 2 tablespoons pumpkin seeds
• 2 tablespoons chopped walnuts
• 1 ¼ tablespoons olive oil
• Pinch of cinnamon
• Pinch of nutmeg

Directions

1. Preheat the oven to 350°F. Grease a muffin tin and dust it with gluten-free flour, shaking off any excess.
2. In a large bowl, whisk together the ground flaxseed meal and water to make a flax egg. Let it sit for 5 minutes to thicken.
3. Add the pumpkin purée, organic cane sugar, maple syrup, olive oil and vanilla extract. Whisk for about 1 minute.
4. Stir in the baking soda, sea salt, cinnamon, clove and nutmeg.
5. Add the almond milk and whisk until combined.
6. Add the gluten-free flour and stir just until combined. The batter should be thick, slightly wet and scoopable.
7. Fill the muffin cups to the top with batter. These muffins will not rise significantly.
8. To make the crumble, combine the brown sugar, gluten-free flour, pumpkin seeds, walnuts, olive oil, cinnamon and nutmeg.
9. Sprinkle the crumble evenly over the muffin batter.
10. Bake for 18–22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
11. Allow the muffins to cool before serving.

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Homemade Brown Sugar Espresso Latte

And what is a home bakery without the coffee?

Instead of heading out for a seasonal coffee-shop drink, make your own brown sugar espresso latte at home. It’s warm, sweet, cinnamon-y and pairs beautifully with just about everything in this fall lineup.

Brown Sugar Syrup

• ½ cup brown sugar
• ½ cup water
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract

For the Latte

• 2 shots espresso
• 1–2 tablespoons brown sugar syrup
• ¾ cup milk of your choice
• Ice, if making it iced
• Cinnamon, for serving

Directions

1. Add brown sugar, water and cinnamon to a small saucepan.
2. Heat over medium heat, stirring until the sugar dissolves.
3. Remove from heat and stir in vanilla.
4. Allow the syrup to cool.
5. Add brown sugar syrup to freshly brewed espresso and stir.
6. Add steamed milk for a hot latte, or pour over ice and add cold milk for an iced version.
7. Finish with a sprinkle of cinnamon.

Make the syrup ahead of time and keep it refrigerated so you can make a coffee-shop-style latte whenever the craving strikes.

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Your Kitchen, Your Fall Bakery

You don’t need a commercial kitchen, fancy equipment or a professional pastry chef to create a beautiful fall spread.

Start with a few simple ingredients: pumpkin, apples, cinnamon, brown sugar, maple syrup and plenty of butter.

Bake a cake. Make a batch of muffins. Put a tray of savory scones in the oven. Fill a jar with homemade granola. Then make yourself a brown sugar espresso latte and enjoy the fruits of your labor.

The real secret to turning your home into a fall bakery isn’t just the food.

It’s the experience.

It’s the smell of cinnamon coming from the oven. It’s cutting into a warm apple cake and finding that layer of soft, spiced apples in the middle. It’s sitting down with a muffin and a homemade latte on a crisp fall morning.

This season, bring the bakery home.