6 Fall Baked Goods to Meal Prep This Season

Fall’s crisp air and cozy vibes practically beg for warm, comforting baked goods. But who has time for baking every day? Enter meal prepping – your secret weapon for enjoying delicious fall treats without the daily fuss. Let’s explore six unique baked goods perfect for meal prep, ensuring you have a taste of fall ready whenever cravings strike.

1. Pumpkin Spice Overnight Oats with Maple Pecan Crumble

Overnight oats are a meal prep staple, and this fall-inspired twist will make your mornings extra special. The pumpkin spice adds warmth, while the maple pecan crumble provides a delightful crunch.

Ingredients

• 1/2 cup rolled oats
• 1/2 cup milk (any kind)
• 1/4 cup pumpkin puree
• 1/4 cup plain yogurt
• 1 tablespoon chia seeds
• 1 teaspoon maple syrup
• 1/2 teaspoon pumpkin pie spice

For the Crumble:

• 1/4 cup pecans, chopped
• 1/4 cup rolled oats
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions

1. In a mason jar or container, combine oats, milk, pumpkin puree, yogurt, chia seeds, maple syrup, and pumpkin pie spice. Stir well.
2. In a separate bowl, combine the crumble ingredients and mix until well combined.
3. Sprinkle the crumble over the oat mixture.
4. Cover and refrigerate overnight or for at least 4 hours.

Meal Prep Tip: Prepare multiple jars at once for grab-and-go breakfasts throughout the week. This recipe requires no baking and is ready to enjoy straight from the fridge, making it a perfect make-ahead breakfast.

2. Spiced Apple & Cranberry Muffins with Streusel Topping

These muffins capture the essence of fall with the sweetness of apples and tartness of cranberries. The streusel topping adds a delightful texture and extra flavor.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsweetened applesauce  
• 1/4 cup vegetable oil
• 1 egg
• 1/2 cup milk
• 1 cup chopped apples
• 1/2 cup dried cranberries

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup cold butter, cut into small pieces
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together applesauce, oil, egg, and milk.
4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in chopped apples and cranberries.
6. Make the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
7. Divide batter evenly among muffin cups. Top with streusel topping.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Meal Prep Tip: Bake a big batch and store them in an airtight container at room temperature for up to 3 days or freeze for longer. These muffins are a delightful grab-and-go breakfast or snack, and they freeze beautifully for later enjoyment.

3. Savory Sweet Potato & Kale Frittata Muffins

These frittata muffins offer a savory twist on meal-prepped baked goods. They’re packed with nutrients and protein, making them a satisfying breakfast or snack option.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups chopped kale
• 1 medium sweet potato, peeled and grated
• 6 large eggs
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Grease a muffin tin.
2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened.
3. Add kale and cook until wilted.
4. Stir in grated sweet potato and cook for 2-3 minutes more.
5. In a bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper.
6. Stir in the cooked vegetables.
7. Divide mixture evenly among muffin cups.
8. Bake for 20-25 minutes or until set.

Meal Prep Tip: Store these muffins in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving. These savory muffins are a protein-packed option that can be enjoyed hot or cold, making them ideal for busy mornings.

4. Chewy Pumpkin Chocolate Chip Cookies

No fall baking list is complete without cookies! These chewy pumpkin chocolate chip cookies are a delightful fall dessert that’s perfect for sharing or enjoying solo.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flours, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in egg, pumpkin puree, and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Stir in chocolate chips.
7. Drop by rounded tablespoons onto prepared baking sheets.
8. Bake for 10-12 minutes or until edges are lightly golden.
9. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Meal Prep Tip: Bake a big batch and store them in an airtight container at room temperature for up to 5 days. You can also freeze the dough for freshly baked cookies whenever you want. These cookies are a classic treat that can be enjoyed throughout the week. The dough freezes well, so you can bake a few at a time as needed.

5. Pear & Almond Crumble Bars

These crumble bars combine the sweetness of pears with the nutty crunch of almonds. They’re a delightful balance of flavors and textures, perfect for an afternoon snack.

Ingredients

For the Crust & Crumble:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold butter, cut into small pieces

For the Filling:

• 3 ripe but firm pears, peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8 inch baking pan.
2. Make the crust and crumble: In a large bowl, combine flour, oats, almond flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
3. Press half of the crumble mixture into the prepared pan to form the crust.
4. Make the filling: In a bowl, combine sliced pears, granulated sugar, lemon juice, and cinnamon. Toss to coat.
5. Arrange pear mixture over the crust.
6. Crumble remaining crumble mixture over the pears.
7. Bake for 30-35 minutes or until golden brown and bubbly.
8. Let cool completely before cutting into bars.

Meal Prep Tip: Store these bars in an airtight container at room temperature for up to 3 days. These bars are a convenient and satisfying snack that can be enjoyed throughout the week. They travel well, making them perfect for packed lunches or on-the-go snacking.

6. Cranberry Orange Scones with White Chocolate Drizzle

These scones offer a festive fall flavor combination with the tartness of cranberries and the brightness of orange zest. The white chocolate drizzle adds a touch of sweetness.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold butter, cut into small pieces
• 1/2 cup dried cranberries
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 1/4 cup milk

For the White Chocolate Drizzle:

• 1/4 cup white chocolate chips
• 1 teaspoon vegetable oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  
3. Cut in butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
4. Stir in cranberries and orange zest.
5. In a separate bowl, whisk together orange juice and milk.
6. Gradually add wet ingredients to dry ingredients, stirring until just combined. Do not overmix.
7. Turn dough out onto a lightly floured surface and knead a few times until it comes together.
8. Pat dough into a 1-inch thick disk. Cut into 8 wedges.
9. Place scones on prepared baking sheet.
10. Bake for 15-18 minutes or until golden brown.
11. Make the white chocolate drizzle: In a microwave-safe bowl, melt white chocolate chips and vegetable oil in 30-second intervals, stirring until smooth.
12. Drizzle melted white chocolate over cooled scones.

Meal Prep Tip: Bake a batch of scones and store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer. These scones are a delightful breakfast or snack option that can be enjoyed throughout the week. They’re perfect for pairing with a cup of coffee or tea.

Final Thoughts

Meal prepping your fall baked goods is a fantastic way to infuse your weeks with seasonal flavors and comforting aromas without the daily baking hassle. These six unique recipes offer a delightful variety of tastes and textures, ensuring there’s something for everyone to enjoy. From wholesome breakfasts to sweet treats, these make-ahead options will make your fall days a little brighter and more delicious. 

Nathaniel Lee

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.