Spiced toffee muffins and 8 more autumn bakes to try

# Why these bakes for autumn Autumn brings a run of apples, pears, plums, blackberries and squashes. The nine recipes here turn that produce into bakes that suit teatime, casual sharing or a showstopping dessert. Most play with texture contrasts — crunchy nut toppings versus soft fruit, sticky toffee against tender sponge — and include straightforward finishing touches you can do at home.

# The nine recipes at a glance

• Sticky toffee muffins: Portable spinoff of sticky toffee pudding made with dates and black treacle, finished with glossy toffee icing. Good warm with a spoonful of extra sauce.
• Soured cream & squash cake with pecan praline buttercream: Roast and purée butternut squash into the sponge, sandwich with praline buttercream and add praline shards for crunch. Aimed as a showstopper for guests.

• Spiced toffee apple cake: Cake studded with dates, mixed spice and rows of sliced red apples on top. Drizzle with melted toffee and dust with icing sugar for sharing.
• Blackberry-swirled cheesecake brownies: Dense fudgy brownies topped with creamy cheesecake and tangy blackberry sauce, finished with a marbled effect for visual impact.
• Pear crumble: Soft pears tossed with a touch of lemon, topped with a crunchy hazelnut crumble. Best served warm with custard or cream.
• Plum upside-down cake: An upside-down sponge that bakes with plums at the bottom of the tin so they turn meltingly tender and form a glossy topping when turned out.
• Best ever pumpkin pie with stem ginger cream: Pumpkin filling spiced with ginger, cinnamon and nutmeg in a ginger nut biscuit crust, served with stem ginger cream and pumpkin seed brittle.
• Caramel apple cinnamon buns: Soft dough filled with apple compote and cinnamon butter, topped with soft cheese icing and caramel drizzle.

# How to choose which to bake Choose by time and occasion. Make muffins or brownies when you want quick, shareable treats you can portion easily. Pick the souffred cream & squash cake or pumpkin pie for a dinner-party centrepiece. Choose crumbles, pie or the upside-down cake for minimal fuss but big seasonal flavour.

# Small technique notes that matter

• Roast and purée squash for a moist sponge rather than using raw grated squash.
• Spoon warm toffee sauce over muffins right after baking for better absorption.
• For fruit pies and crumbles, use firmer fruit (Bramley for tartness) and add a little lemon to balance sweetness.

# Serving and pairing ideas Serve richer bakes (toffee, caramel, pumpkin) with plain cream, soft cheese icing or custard to cut sweetness. Lighter slices like plum upside-down cake suit a simple drizzle of custard or double cream. Bring warm fruit crumbles with custard for a classic autumn pudding feel.

# Final takeaway These recipes prioritize seasonal produce and texture contrasts. They cover quick bakes and more elaborate centrepieces, giving straightforward options whether you want something to take to a gathering, to serve after dinner, or to enjoy with an afternoon tea.