As the weather changes and we start lighting fireplaces, and putting on cozy sweaters, many people find themselves in the house perhaps with nothing to do. When faced with boredom, I often like to fill my time with cooking and baking. For those who want something to do on a fall day, here are some recipes to make you feel more cozy.

Pumpkin Muffins (Niles West Culinary Classes)

There is nothing more that screams fall than pumpkin-flavored treats. Whether pumpkin-spice lattes, pumpkin pie, or pumpkin butter, the fruit is a key part of fall.

• Ingredients:

1. 1 1/2 cups pumpkin puree
2. 1/2 cup granulated white sugar
3. 1/2 cup brown sugar
4. 1/2 cup vegetable oil
5. 1/4 cup milk of choice
6. 2 eggs
7. 2 teaspoons vanilla extract
8. 1 3/4 all-purpose flour
9. 1 tsp baking soda
10. 1/2 tsp baking powder
11. 2 tsp ground cinnamon
12. 1/2 tsp ground nutmeg
13. 1/4 tsp ground cloves
14. 1/2 tsp salt

• Instructions:

1. Preheat oven to 375 degrees F.
2. Line 12 muffin tins with muffin liners
3. Combine the wet ingredients in a large bowl (pumpkin puree, white and brown sugars, oil, milk, eggs and vanilla extract). Mix well with a rubber spatula.
4. In a separate bowl (to prevent over-mixing), combine dry ingredients (flour, baking powder, baking soda and spices). Mix with a whisk
5. Combine the mixed dry ingredients with the wet ingredients, and stir with a rubber spatula until well combined
6. Fill prepared muffin tins 2/3 of the way with the batter
7. Bake for 18-20. Test the muffins with a toothpick to see if they are ready. It should come out mostly clean.
8. Let cool and then serve!

Butternut Squash Soup (NYT Cooking)

If you’re feeling under the weather or simply want to enjoy a delectable hot soup, butternut squash soup is the way to go!

• Ingredients:

1. 1 medium butternut squash, halved lengthwise and seeded
2. 2 tbsp olive oil (more to drizzle)
3. Salt
4. 1 medium white onion, sliced
5. 4 garlic cloves, peeled and minced
6. 1/4 tsp cinnamon
7. 1/8 tsp ground nutmeg
8. 1/2 tsp ground ginger
9. 1/4 tsp ground black pepper
10. 4 cups vegetable stick
11. 1 tbsp unseasoned rice vinegar
12. 1 tbsp honey/dark brown sugar (optional)

• Instructions:

1. Preheat oven to 425 degrees
2. Rub 1 tsp of oil onto the flesh side of the squash and season with salt. Bake for about 50 minutes or until soft.
3. Heat the rest of the oil on medium heat in a large stock pot. Add in the onion and garlic. Stir frequently until slight browning.
4. Add in the cooked squash with a spoon. After, add in the ginger and spices and stir until fragrant. Add the vegetable stock and stir on medium-high. Bring to a boil and reduce the heat to simmer for 10 minutes, uncovered, and stir occasionally.
5. Blend the cooked soup mixture into a puree consistency or until smooth. Add a choice of sweetener or salt if desired. Thin with water if needed and keep warm over low heat until ready to serve.
6. Serve (Add in a drizzle of oil or black pepper if desired)

Apple Crisp (The Chunky Chef)

While an apple a day may not keep the doctor away, this apple crumble recipe is sure to have you in the spirit for the fall season.

• Ingredients:

1. 6 large apples (peeled and sliced)
2. 2 tbsp granulated sugar
3. 1 3/4 tsp ground cinnamon
4. 1 1/2 tsp lemon juice
5. 1 cup light brown sugar
6. 3/4 cup old-fashioned oats
7. 3/4 cup all-purpose flour
8. pinch of salt
9. 1/2 cup of cold unsalted butter (diced into small cubes)

• Instructions:

1. Preheat over to 350 degrees and butter and 8×8 baking dish. Set aside.
2. In a large mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of cinnamon, and lemon juice. Stir and transfer into a prepped baking dish.
3. In a separate bowl, combine brown sugar, oats, flour, the rest of the cinnamon, butter, and salt. Cut the butter into smaller pieces in the oat mixture until a crumb-like consistency forms.
4. Add the oat mixture to the baking dish. Bake for 40-50 minutes or until bubbly and golden brown.
5. Plate and enjoy!