In anticipation for fall, I’ve worked on 2 tasty fall inspired recipes as part of a sponsored post for Collective Bias®. These recipes are easy, delicious, and quick to make.
Here’s the first one!
Fall is definitely my favorite time of year. I get beyond ecstatic when I see the fall preview start at Bath & Body Works—I am PUMPED for all things pumpkin from that point onward. And fall also reminds me of taking drives with my mom around San Antonio. She’d take me to get my most favorite French vanilla cappuccino from the local gas station, and we’d drive around killing time. We’d shop, see a $1 movie, or just explore the town. Now that I don’t live quite that close to her, these sorts of recipes help bring a bit of nostalgia into my kitchen and heart.
Candy Corn M&M’s have been one of my other fall obsessions since they came out in 2011. They have the familiar taste of candy corn with a dash of sophistication because of the white chocolate. They melt in your mouth, and they’re so sweet and satisfying.
When thinking of fall goodies, I knew I had to find a way to use some delicious candy corn M&M’s and pumpkin. It may seem like an odd combo when you first think about it, but trust me, they’re a match made in heaven.
These candy corn M&M’s pumpkin bars are so moist, and they have all the familiar flavors of a pumpkin pie with the added sweetness of the candy corn M&M’s. The result is a cake bar that is anything but dense. I cannot get enough of these cake bars. I am sort of happy I only make one 8x8 pan at a time or else I’d be gaining a ton of weight. I think this fall recipe is perfect for potlucks, football games, or simply as a way to spruce up weeknight dinners.
But enough of my jibber jabber, you probably want the darn recipe already, right? Well here it is!
Candy Corn M&M’s Pumpkin Bars
Servings: 9 • Size: 1 cake bar
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour (or just use another 1/2 cup of regular flour)
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup dark brown sugar
- 1 cup canned pumpkin puree
- 1/4 cup 2% milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 cup of Candy Corn M&M’s
-Preheat oven to 350 degrees and spray an 8x8 pan with non-stick spray.
-Combine all dry ingredients in a bowl. In a separate bowl, whisk together eggs, brown sugar, and pumpkin until well mixed. Add in the milk, butter, and vanilla extract. Pour wet ingredients into dry ingredients, toss in the M&M’s and mix together.
-Pour it all into the greased 8x8 pan. Bake in the oven for about 15-20 minutes, or until toothpick inserted in the center comes out clean. Let cool for 30 minutes, cut into 9 cake bars, and enjoy!
The Candy Corn M&M’s are marbled throughout the bars, and they just melt when you take a bite. It’s the perfect amount of sweetness.
Each bite tastes better than the last. Ohmygosh.
And of course, you need a fall-esque drink to go along with these babies. How about some pumpkin spiced apple cider topped with homemade whipped cream? Yes. Definitely yes.
I LOVE apple cider, especially when topped with whipped cream and a drizzle of caramel. It is warm, tasty, comforting, and whipping this cider up will make your entire house smell absolutely divine. It’s so easy, too, thanks to Mott’s 100% Apple Juice. Tart, yet sweet, and just perfect for fall baking and ciders. And topped with my homemade whipped cream? Well, let’s say you’ll never need to spend money on fancy coffeehouse ciders again.
Pumpkin Spiced Apple Cider w/Homemade Whipped Cream
Servings: 8 • Size: 8 oz./1 cup
- 64 oz. Mott’s 100% Apple Juice
- 4 sticks of cinnamon
- 4 tsp pumpkin pie spice
Homemade Whipped Cream (Optional)
- 2 cups of heavy whipping cream
- 4 tbsp powdered sugar (or Splenda for baking)
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
Directions for the Cider:
-In a heavy saucepan, pour in the Mott’s 100% Apple Juice, cinnamon sticks, and pumpkin pie spice. Bring it up to a boil using a whisk to constantly mix the cider. Once it comes up to a boil, remove from heat and allow to cool for a few minutes before serving. You could also put into a crockpot to keep warm, if needed.
-In a glass bowl, pour in your heavy whipping cream, powdered sugar, and spices and mix with a hand mixer until soft peaks start to form. Taste, and add more sugar/spices if needed or desired.
I know that this cider has a lot of pumpkin pie spice in it, but that’s what makes it so good. Some sips you swear you taste pumpkin pie, and then the next sip you taste apple pie. Delish! Topped with the homemade whipped cream it’s just out of this world delicious. If you really want to make it gourmet, add in a drizzle of caramel. This recipe is also easily halved or quartered if you want to make it on demand.
Mmm. I’m enjoying these a lot lately while blogging or watching football.
I hope the Candy Corn M&M’s Pumpkin Bars and the Mott’s Pumpkin Spiced Apple Cider recipes will help get you in the fall spirit! I encourage you to create lots of wonderful memories this fall now that the weather is cooling off a bit. Take time to de-stress, enjoy life, and be with those you love.
What are your favorite fall/seasonal treats? I’d love to know!
And if you’d like to get more ideas and inspiration from M&M’s or Mott’s, make sure to follow them on social media (I do!):
For more great ideas visit the Fall Baking and Entertaining Pinterest Board.