1,184 brown sugar recipes

Power breakfast blueberry muffins that have a protein and fiber boost.

Sweet butternut squash soup with apples, carrots, brown sugar, and a hint of cinnamon, finished with skim milk for a low-fat creamy texture. The cozy fall soup that tastes like autumn in a bowl.

This mouth-watering fruit crisp helps you transform your seasonal fresh fruits into a delicious dessert. You can use apples, pears, or stone-fruits like peaches and apricots.

Banana ginger bran muffins with ground and crystallized ginger, oat bran, ripe banana, and a tart lemon glaze. A double-ginger muffin with whole wheat flour and high fiber.

Easy holiday cranberry sweet and sour meatballs for your slow cooker.

Pleasure's Pumpkin Pie: a lighter Thanksgiving pie made with whipped egg whites and skim evaporated milk, packed with cinnamon, ginger, nutmeg, and allspice for classic fall warmth.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

Whole wheat apple pancakes blend half whole-wheat and half white flour with milk, eggs, and grated fresh apples for a hearty, fiber-rich breakfast pancake. Ready in 20 minutes.

A generous blueberry lemon crisp loaded with over 6 cups of berries under a buttery brown sugar crumble. Baked low and gentle for a jammy filling with a crunchy, golden top.

Low-fat berry muffins studded with fresh raspberries and warm cinnamon, finished with a tart lemon glaze. A lighter breakfast bake with crisp tops and tender, fruit-flecked crumb.

Double apple muffins use both apple juice and chopped fresh apple in a brown-sugar batter, then finish with cinnamon sugar tops. Tender, fruit-loaded breakfast muffins ready in 35 minutes.

A rich and delectable dessert that will warm you and your tastebuds up!

Soft, protein-rich peanut butter bread baked in a bread machine with just 5 ingredients. Chunky peanut butter gives every slice a nutty, toasty flavor kids and adults both love.

Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.