Temperatures are (finally) dropping in Birmingham! Here are 3 things to bake to get in the fall spirit

Read Time 4 Minutes

Pumpkin cream cheese goodness. Photo via Sally’s Baking Addiction

If you’ve stepped foot outside this week, you may have noticed something—it’s not sweltering in Birmingham! While we may not be able to claim that it’s “chilly” quite yet, cooler weather is definitely on its way. If you’re planning on taking advantage this weekend with a hike or a picnic, bake these fall treats to bring along with you!

Maple Walnut Coffee Cake

Recipe via: Tessa Arias

100% chance of being a crowd-pleaser! Photo via Handle the Heat



  • 1/2 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup finely chopped California walnuts
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup light brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup maple syrup
  • 1/2 cup vegetable oil
  • 1/4 cup whole milk
  • 2 large eggs, beaten
  • 1 teaspoon maple extract
  • 8 ounces sour cream, at room temperature


  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons maple syrup
A hot cup of coffee encouraged, but not required. Photo via Handle the Heat


  • Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.


  • In a small bowl, combine all of the streusel ingredients with a fork until crumbly.


  • In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts.
  • In a small bowl, stir together the maple syrup, oil, milk, eggs, and maple extract.
  • Stir in the sour cream.
  • Make a well in the center of the dry ingredients, then pour in the wet ingredients.
  • Gently stir until just combined.
  • Spoon half of the batter into the prepared pan.
  • Sprinkle with half of the streusel.
  • Spread the remaining batter over the streusel.
  • Sprinkle with the remaining streusel.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

Butternut Squash Apple Muffins

Recipe via: Kathryn Doherty

Delicious and healthy (seriously). Photo via @familyfoodonthetable on Instagram



  • 1 (32 oz.) container cut butternut squash
  • 2 small red delicious or gala apples


  • 1 1/2 cups white whole wheat flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup honey
  • 2 tablespoons unsalted butter, melted (or sub canola oil)
  • 1 teaspoon vanilla
These are great for kids, too. Photo via @familyfoodonthetable on Instagram


  • Preheat the oven to 350. Line a muffin tin with paper liners. (You’ll need two tins, since this recipe makes about 14 muffins.)


  • Steam 2 1/2 heaping cups each of butternut squash and apples for about 10 minutes, or until tender.
  • Transfer to a blender or food processor and puree.
  • Measure out 2 cups of the puree mix to use for this recipe.


  • Combine flour, cinnamon, baking soda, baking powder and salt in a large bowl.
  • Make a well in the middle of the dry ingredients and add eggs, honey, butter, vanilla and the 2 cups of apple-squash puree.
  • Stir the wet mixture together in the well and then mix to combine with the dry ingredients.
  • Spoon mixture into prepared muffin tins.
  • Bake at 350 for 18-22 minutes, until a toothpick inserted in the center comes out clean.
  • Cool completely. Store on the counter for 2-3 days, in the fridge for a week or in the freezer for up to 5 months.

Pumpkin Roll

Recipe via: Sally’s Baking Addiction

Is your mouth watering yet? Mine is. Photo via Sally’s Baking Addiction



  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 2/3 cup canned pumpkin puree
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • for rolling: 3/4 cup confectioners’ sugar


  • 6 ounces block cream cheese, softened to room temperature
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 and 3/4 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
You could stop here, but why would you? Photo via Sally’s Baking Addiction


  • Preheat oven to 350°F
  • Spray a 10×15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks.
  • Line pan with parchment paper so the cake seamlessly releases
  • Spray or grease the parchment paper too


  • Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
  • In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
  • Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17-18 minutes or until the cake springs back when you poke it with a finger.
  • Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 3/4 cup of confectioners’ sugar.
  • Once the cake comes out of the oven, immediately invert it onto the towel.
  • Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
  • Allow the cake to cool completely rolled up in the towel.
  • Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the frosting.


  • In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
  • Beat in the butter until combined.
  • Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
  • Gently and slowly unroll the cake.
  • Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake.
  • Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides, that’s ok!
  • Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving.
  • Dust with more confectioners’ sugar, if desired.

What’s your favorite fall treat? Let us know on social @BhamNow

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Beth Cunningham
A Birmingham transplant who can usually be found hitting a new hiking trail or restaurant opening when she's not writing stories and snapping photos for Bham Now.
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