Recipes We’re FALLing For

Spaghetti Squash Lasagna (recipe shown later in the article)

Spaghetti Squash Lasagna (recipe shown later in the article)

Mia Kitaeff, Arts & Entertainment Contributing Writer

Calling all seasonal bakers and fall lovers! The Gallery’s got you covered with a few of the most festive treats and savory eats. Fall-stapled flavors can be very comforting as the weather gets colder, and baking offers a cozy indoor activity. During the fall months,  pumpkin spice, apple, cinnamon, and butternut squash flood the grocery stores, as well as social media. So when you’re in the mood for an autumn aliment, finding a recipe can be very challenging, especially when there are so many options  online.  Here are three fall favorite and foolproof recipes to get you into the spirit.  Be sure to leave a comment to share your success or offer suggestions – what’s your favorite fall flavor?

Pumpkin Muffins with Crumb Topping

Pumpkin Muffins (recipe shown in article)When you’re craving the perfect fall breakfast, these pumpkin muffins have a perfect fluffy texture and just the right amount of sweetness. These pastries are easy to make, and even easier to enjoy. 


  1. Preheat to 350°
  2. Add 1 egg, one 15 ounce can of pumpkin puree, ¼ cup of vegetable oil, ¼ cup of milk, and 1 tablespoon of vanilla to a medium bowl and mix;, then set aside.
  3. In a separate bowl, add 1 ¾ cups of flour, ¾ cup of granulated sugar, a dash of cinnamon, one pinch of salt, and 2 teaspoons of baking powder, then whisk until fully incorporated.
  4. Add the wet ingredients into the dry ingredients and mix until completely combined.
  5. To make the crumb topping, add ½ cup of granulated sugar, ¼ cup of flour, a dash of cinnamon, and 4 tablespoons of softened butter cut into cubes to a bowl, and mix with your hands (I find that using your hands works the best).
  6. Pour the muffin mixture into a paper-lined muffin tin and top with streusel. 
  7. This next part is optional, but it takes these muffins to the next level! Add half a teaspoon of cream cheese to the top of each muffin and push to even it out. 
  8. Bake for 30-35 minutes, and enjoy!

Spaghetti Squash Lasagna

This dish, at its core, is lasagna without the noodles. However, with its layered ricotta, creamed spinach, and tomato sauce, this lasagna is perfect for any get together, or just a family dinner. 


  • 1 medium sized spaghetti squash
  • 2-3 tbsp olive oil
  • Your favorite jar of tomato sauce
  • 2-3 garlic cloves
  • 1 tbsp tomato paste
  • 1 package of frozen creamed spinach
  • 1 small spanish onion
  • 15 oz container of ricotta cheese
  • 1 egg
  • Low fat part skim mozzarella cheese
  • ½ cup grated parmesan.


  1. Cook the squash first: Cut the spaghetti squash in half and scrape out the seeds. Place face down on a baking sheet and drizzle with olive oil, salt, and pepper. Stab holes in the top with a fork, and bake at 400 degrees for 40 minutes. Let cool completely. 
  2. Once cool, scrape out the insides of the squash into a medium bowl and set aside. Heat olive oil in a large pan, add finely chopped garlic and onion, and let cook for 3-5 minutes (or until onion is transparent). Then add the tomato paste, and let it brown. Add ¼ teaspoon of dry oregano and basil to the mixture, and then add the spaghetti squash. Mix thoroughly. Turn off the heat once this is done and set aside. 
  3. Empty the ricotta into a separate bowl and add the egg, beaten, and mix together. Add one tablespoon of parmesan and ¼ cup of mozzarella. Add salt and pepper, to taste. While this is being mixed, defrost your frozen spinach. 
  4. Prepare a 9 x 13 pan with a bottom layer of tomato sauce, then a layer of the squash mixture, then some ricotta, and some of the spinach and mozzarella, and add more layers until you run out of ingredients. Sprinkle mozzarella and parmesan on the very top. Cover with tin foil and let the pan sit for 30-45 minutes. 
  5. Preheat the oven to 375° and cook the lasagna for 30-45 minutes, covered. Once done, uncover it and cook it again under the broiler for a few minutes, making sure to keep your eye on it. Let it cool for 10 minutes and serve. 

Pumpkin Blondies 

Fun fact: these blondies are extremely versatile; you can put anything you want in them. If you’ve ever seen the sprinkle blondies at one of NYCMS’s bake sales, this is the very same recipe!


  • 8 tablespoons unsalted butter (melted and cooled)
  • 1⁄2 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups flour
  • 7.5 ounces of pumpkin puree
  • Any cookie, chocolate chip or sprinkle you like. 
  • Optional: cream cheese. 


  1. Preheat oven to 350°
  2. Melt butter and cool completely. In a large bowl, combine the brown sugar, granulated sugar, and melted butter with an electric mixer. Add in eggs and vanilla, and mix until completely combined.
  3. Whisk in flour, baking soda, and salt. 
  4. Add in and mix with the pumpkin puree. Mix in any chocolate, cookies, or sprinkles (I recommend dark chocolate chips.)
  5. Pour batter into a square baking dish lined with parchment paper and spread evenly. Add any desired toppings. For this recipe, I swirled a few dollops of cream cheese into the top and also added pieces of chocolate babka, but you can use anything you’d like.
  6. Bake for 25-30 minutes and enjoy.
  7. ***If you would like the simple blondie recipe that you sometimes see at the bake sales, leave the pumpkin out, and for toppings use milk chocolate, semisweet chocolate, white chocolate chips,  rainbow sprinkles, and chopped oreos. 

Stay safe, stay creative, and stay cooking during this fall season!