Type what you have

Ingredients

• ✓ brown sugar
• white sugar
• cinnamon
• biscuit dough
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
2. 2 Mix white sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full.
3. 3 Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin.
4. 4 Bake in the preheated oven until dough is cooked through, about 20 minutes.

By Jennifer Lovato Barkdull

Ingredients

• ✓ brown sugar
• cooking spray
• margarine
• heavy cream
• biscuit dough
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
2. 2 Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
3. 3 Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
4. 4 Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

By duboo

Ingredients

• ✓ brown sugar
• pumpkin
• salt
• whole wheat flour
• vegetable oil
• vegetable oil

Instructions

1. 1 Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
2. 2 Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
3. 3 Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.

By RADHIKA GHATAGE

Ingredients

• ✓ brown sugar
• baking spray
• baking mix
• sugar
• pumpkin pie spice
• pumpkin ale
• pepita

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with baking spray.
2. 2 Stir baking mix, white sugar, brown sugar, and pumpkin pie spice together in a bowl. Add beer and stir until smooth. Pour batter into the prepared loaf pan and sprinkle the top with pepitas.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Corey Williams

Ingredients

• ✓ brown sugar
• cooking spray
• coffee
• egg
• coconut oil
• coconut flour
• coconut

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
2. 2 Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups.
3. 3 Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

By Marla McGregor Hernandez

Ingredients

• ✓ brown sugar
• cooking spray
• white sugar
• cinnamon
• apple
• bread dough
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside.
3. 3 Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.
5. 5 Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.

By Jennifer Rowe

Ingredients

• ✓ brown sugar
• cooking spray
• all-purpose flour
• cinnamon
• banana
• coconut oil
• coffee
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease an 8x4-inch loaf pan with cooking spray.
2. 2 Mix flour, brown sugar, and cinnamon together in a large bowl.
3. 3 Mash bananas to the consistency of oatmeal. Mix in coconut oil, coffee, and vanilla extract. Pour over flour mixture; stir together with a wooden spoon. Pour batter into the greased pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool for 20 minutes before slicing.

By adventureswithmolly

Ingredients

• ✓ brown sugar
• milk chocolate protein powder
• cooking spray
• milk
• egg
• canola oil
• vanilla extract
• baking mix
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners; coat liners with cooking spray.
2. 2 Mix chocolate drink powder into the milk. Stir until smooth.
3. 3 Beat brown sugar, egg, oil, and vanilla extract together until well mixed.
4. 4 Add chocolate milk to egg mixture and stir to combine. Add baking mix and mix well. Fold in chocolate chips. Spoon batter evenly into muffin cups, filling nearly to the top.
5. 5 Bake until a toothpick comes out with only moist crumbs attached, 15 to 18 minutes.

By JARRIE

Ingredients

• ✓ brown sugar
• all-purpose flour
• baking powder
• cinnamon
• salt
• banana
• applesauce
• olive oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 8-cup muffin tin or line cups with paper liners.
2. 2 Combine gluten-free flour, sugar, baking powder, cinnamon, and salt in a large bowl.
3. 3 Mix bananas, applesauce, olive oil, and vanilla extract in a separate bowl. Add banana mixture to flour mixture; mix well until smooth and creamy.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 40 minutes.

By ness71

Ingredients

• ✓ brown sugar
• water
• active dry yeast
• pumpkin
• butter
• egg
• salt
• all-purpose flour
• butter

Instructions

1. 1 Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in pumpkin, melted butter, eggs, sugar, and salt. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet; cover with a damp cloth and let rise until doubled in volume.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake rolls in preheated oven until golden brown, about 15 to 20 minutes.

By Katy

Ingredients

• ✓ brown sugar
• sweet potato
• salt
• buttermilk
• self-rising flour
• butter
• butter
• butter
• pomegranate molasses
• pomegranate juice
• pomegranate seed

Instructions

1. 1 Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
2. 2 Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
3. 3 Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
4. 4 Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
5. 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
6. 6 Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
7. 7 Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
8. 8 Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

By John Mitzewich

Ingredients

• ✓ brown sugar
• active dry yeast
• salt
• water
• all-purpose flour
• bread flour
• water
• baking soda
• butter
• kosher salt

Instructions

1. 1 Dissolve yeast, brown sugar, and salt in 1 ½ cups warm water in a large bowl. Stir in flour; knead dough on a lightly floured surface until smooth and elastic, about 8 minutes. Place dough in a greased bowl and turn to coat the dough. Cover and let rise until doubled in size, about 1 hour.
2. 2 Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. 3 After dough has risen, cut into 12 pieces. Roll each piece into a 3-foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. 4 Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
5. 5 Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

By Jeannie Yee

Ingredients

• ✓ brown sugar
• cooking spray
• white sugar
• caramel instant pudding mix
• cinnamon
• biscuit dough
• bacon
• butter
• maple syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan with cooking spray.
2. 2 Mix white sugar, pudding mix, and cinnamon together in a 1-gallon resealable plastic bag. Add the quartered biscuits and shake until well coated. Toss in the bacon and shake well to distribute. Transfer biscuits to the prepared tube pan. Save the sugar-cinnamon mixture left in the bottom of the bag.
3. 3 Melt butter in a small saucepan over medium heat. Stir in dark brown sugar, maple syrup, and salt. Bring mixture to a boil and carefully stir until it begins to foam, about 1 minute. Pour the saved sugar-cinnamon mixture into the saucepan and stir until dissolved, 2 to 3 minutes. Pour the melted sugar mixture over the biscuits in the tube pan.
4. 4 Bake in the preheated oven until the biscuits are puffed up and cooked through, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate.

By Culinary Envy

Ingredients

• ✓ brown sugar
• water
• milk powder
• salt
• molasses
• butter
• whole wheat flour
• bread flour
• rye flour
• caraway seed
• active dry yeast

Instructions

1. 1 Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.

By BramptonMommyof2

Ingredients

• ✓ brown sugar
• water
• bread flour
• active dry yeast
• sugar
• bread flour
• oat
• whole wheat flour
• vegetable oil
• salt

Instructions

1. 1 Pour warm water into a large bowl. Whisk in 4 teaspoons bread flour, yeast, and white sugar until thoroughly combined and sugar has dissolved. Let stand until yeast starts to form creamy bubbles, about 5 minutes.
2. 2 Combine 3 1/2 cups bread flour, oats, whole wheat flour, brown sugar, oil, and salt in a large food processor fitted with the dough blade. Start the processor and slowly add enough of the yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
3. 3 Transfer dough to an oiled bowl and turn until coated. Cover with a damp cloth and let rise until doubled in volume, about 1 hour. Punch down the dough, then divide in half. Form each piece into a loaf; pinch the seams and ends closed.
4. 4 Grease two 4x8-inch loaf pans. Place the loaves into the pans, seam-side down. Let rise until dough is one inch above the top of the pans, about 1 more hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until the tops are browned, about 35 minutes. Let bread cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling.

By George R Kasica

Ingredients

• ✓ brown sugar
• water
• milk
• vanilla extract
• white sugar
• cardamom
• coriander
• vegetable oil
• salt
• bread flour
• yeast

Instructions

1. 1 Place water, milk, vanilla, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour flour on top and sprinkle with yeast. Set the bread machine to the Dough cycle; turn on the machine.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
3. 3 When the Dough cycle is complete, remove dough from the machine, punch down if necessary, form into a loaf, and place into the prepared loaf pan, seam-side down. Cover and let rise until doubled, 20 to 30 minutes.
4. 4 Bake in the preheated oven until loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to a wire rack to cool completely.

By sclmlw

Ingredients

• ✓ brown sugar
• cooking spray
• sweet potato
• biscuit mix
• milk
• zucchini
• egg
• margarine
• cinnamon
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
2. 2 Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
3. 3 Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

By Sheryl Carnes

Ingredients

• ✓ brown sugar
• dinner roll
• cooking spray
• white sugar
• cinnamon
• butter
• apple
• raisin
• cream cheese
• confectioners sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
3. 3 Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
4. 4 Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
5. 5 Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.
7. 7 Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

By Culinary Envy

Ingredients

• ✓ brown sugar
• cooking spray
• vegan butter
• coconut sugar
• banana
• applesauce
• all-purpose flour
• baking soda
• baking powder
• salt
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.
2. 2 Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.
3. 3 Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.

By Hrdlicka

Ingredients

• ✓ brown sugar
• pumpkin
• egg
• all-purpose flour
• white sugar
• pumpkin pie spice
• baking soda
• cream cheese
• white sugar
• egg
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
2. 2 Beat pumpkin purée and 3 eggs in the bowl of a stand mixer until smooth.
3. 3 Whisk 1½ cups flour, brown sugar, ½ cup white sugar, pumpkin spice, and baking soda together in a bowl; beat into pumpkin mixture until smooth. Set aside.
4. 4 Combine cream cheese, ¼ cup sugar, 1 egg, and 2 teaspoons flour in a bowl until smooth.
5. 5 Divide ½ pumpkin mixture among prepared mini loaf pans. Divide cream cheese mixture between pans; divide remaining ½ pumpkin mixture over top.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool before serving, 10 to 15 minutes.

By sladeslady

Ingredients

• ✓ brown sugar
• all-purpose flour
• pumpkin puree
• vegetable oil
• coconut milk
• white sugar
• baking soda
• cinnamon
• salt
• nutmeg
• walnut
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
2. 2 Combine flour, brown sugar, pumpkin purée, oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg in a bowl; fold in walnuts and coconut flakes until evenly distributed. Divide batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour and 15 minutes. Set pans on a wire rack, tightly cover pans with aluminum foil, and allow to steam for 10 minutes. Remove the foil and turn out loaves onto the wire rack. Tent lightly with the foil; cool completely.

By Kevin Ryan

Ingredients

• ✓ brown sugar
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• salt
• egg
• milk
• vegetable oil
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
2. 2 Mix flour, white sugar, brown sugar, baking powder, and salt together in a large bowl.
3. 3 Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix egg mixture into flour mixture until incorporated. Fold in mini chocolate chips.
4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 10 minutes. Cool briefly in the tin before transferring muffins to a wire rack to cool completely.

By MW

Ingredients

• ✓ brown sugar
• milk
• butter
• egg
• bread flour
• white sugar
• yeast
• salt
• vegetable oil
• cinnamon
• butter

Instructions

1. 1 Heat milk and 1/3 cup butter in a microwave-safe container in the microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
2. 2 Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
3. 3 Mix together 3 cups flour, sugar, yeast, and salt in a large bowl until well combined. Add to milk mixture and beat on low speed using the dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
4. 4 Add remaining 1 cup flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
5. 5 Pour oil over dough and turn to coat. Cover and let rest at room temperature for 10 minutes.
6. 6 Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a 1/4-inch-thick rectangle.
7. 7 Mix together brown sugar and cinnamon in a small bowl until well combined. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
8. 8 Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, 30 to 40 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

By Juanwi

Ingredients

• ✓ brown sugar
• wheat bran
• milk
• all-purpose flour
• white sugar
• baking powder
• salt
• cinnamon
• grapeseed oil
• egg
• molasses
• orange
• cranberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2. 2 Combine bran and brown sugar in a large bowl.
3. 3 Pour milk into a microwave-safe glass measuring cup. Microwave until almost boiling, about 1 minute. Pour hot milk over bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
4. 4 Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl.
5. 5 Beat oil, eggs, molasses, and orange zest into bran mixture. Mix in dry ingredients until just combined. Sprinkle cranberries on top, then fold in with a spatula. Divide batter among the prepared muffin cups.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By LauraF

Ingredients

• ✓ brown sugar
• sugar
• egg
• vegetable oil
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• salt
• zucchini
• apple
• walnut

Instructions

1. 1 Gather all the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Whisk white sugar, brown sugar, eggs, oil, and vanilla extract together in a bowl until well blended. Combine flour, cinnamon, baking soda, and salt in a separate bowl.
3. 3 Stir flour mixture into sugar mixture until well combined. Fold in zucchini, apple, and walnuts until evenly distributed.
4. 4 Divide batter between the prepared pans.
5. 5 Bake in the preheated oven until centers of loaves spring back when pressed lightly, about 1 hour. Cool loaves in the pans for 10 minutes before removing from the pans; transfer to a wire rack to cool completely.

By Rose Putman

Ingredients

• ✓ brown sugar
• raisin
• whole wheat flour
• pumpkin pie spice
• baking powder
• baking soda
• salt
• pumpkin puree
• vegetable oil
• honey
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Place raisins in a cup; add hot water to cover. Set aside to plump, 3 to 5 minutes.
3. 3 Whisk whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl; make a well in the center. Add pumpkin purée, oil, honey, and eggs to the well; mix well.
4. 4 Drain excess water from raisins. Stir raisins and walnuts into batter. Spoon batter into the prepared muffin cups, filling each ⅔ full.
5. 5 Bake in the preheated oven until tops spring back when lightly touched, about 18 minutes. Cool.

By Colleen Moir

Ingredients

• ✓ brown sugar
• ✓ brown sugar
• vanilla yogurt
• butter
• vegetable oil
• egg
• all-purpose flour
• baking soda
• salt
• rhubarb
• cinnamon
• nutmeg
• almond
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin, or line with paper liners.
2. 2 Stir yogurt, 2 tablespoons of melted butter, oil, and egg together in a medium bowl. Stir flour, 3/4 cup of brown sugar, baking soda, and salt in a medium bowl. Pour butter mixture into flour mixture; mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
3. 3 Stir 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter together in a small bowl. Spoon on top of each muffin, and press down lightly.
4. 4 Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool in the pan for about 15 minutes before removing.

By Freya

Ingredients

• ✓ brown sugar
• cooking spray
• plum
• flour
• sugar
• margarine
• vanilla extract
• egg
• all-purpose flour
• salt
• baking soda
• yogurt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
2. 2 Sprinkle plums with 1 tablespoon of flour in a medium bowl; toss to coat. Set aside.
3. 3 Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs. Sift 1 1/2 cups flour, salt, and baking soda into a separate bowl. Stir into sugar-egg mixture, alternating with yogurt until smooth. Fold in plums. Pour batter into the prepared loaf pan. Sprinkle brown sugar on top.
4. 4 Bake in the preheated oven until a toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Remove from oven; let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

By 3dogsinthekitchen

Ingredients

• ✓ brown sugar
• cooking spray
• all-purpose flour
• rolled oat
• baking powder
• ground ginger
• salt
• milk
• cooking oil
• egg
• pear
• walnut
• oat bran

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
2. 2 Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
3. 3 Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

By CJ

Ingredients

• ✓ brown sugar
• milk
• egg
• butter
• bread flour
• white sugar
• salt
• yeast
• walnut
• cinnamon
• butter
• confectioners' sugar

Instructions

1. 1 Place milk, eggs, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.
2. 2 Transfer dough to a floured work surface. Punch dough to deflate and let rest for 10 minutes.
3. 3 Meanwhile, make the filling: Mix walnuts, brown sugar, and cinnamon together in a bowl.
4. 4 Divide dough in half; roll each half into a 9x14-inch rectangle. Spread each rectangle with 1 tablespoon butter and sprinkle with 1/2 of the walnut mixture. Starting at the shorter end, roll each rectangle over filling and pinch seams to close.
5. 5 Grease two 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with the seams facing down. Cover and let rise until nearly doubled in volume, about 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until tops are golden brown and loaves sound hollow when tapped, about 30 minutes, covering with foil the last 10 minutes if they brown too quickly.
8. 8 Remove from the oven and let cool in the pans for 10 minutes before removing to a wire rack to finish cooling. Dust loaves with confectioners' sugar.

By MN Nice