This Pineapple Upside-Down Cake is seriously good. I double the batter but not the topping and make it in my 12-inch cast iron skillet. It comes out looking all rustic and unimpressive, but then you flip it over and it is beautiful. I always serve it with a little bit of sweetened whipped cream.
My friend Heidi raved about this Pumpkin Spice Latte on her blog and I had to try it. We've had it several times and it is by far the best homemade Pumpkin Spice Latte recipe I've tried. (And I've tried a few...)
I adore this Pumpkin Cream Cheese Muffin recipe. I will often just whip up the muffins without the cream cheese filling, although the filling is definitely a nice touch if you're feeling super decadent. This is my go-to muffin recipe this time of year. In fact, I think I'm going to make a batch this weekend. Mmmmmm....
[This is day 6 in a 31 day series about celebrating fall. Click here for more autumn-y goodness!]