Baked Good recipe collection

Spice muffins with cinnamon, cloves, and nutmeg topped with butter and cinnamon sugar. Use applesauce, plums, apricots, pears, or squash for variety.

Vegan pumpkin cookies are dairy-free, egg-free, and packed with raisins and nuts. Soft, cake-like, warmly spiced with cinnamon, and held together by mashed pumpkin instead of butter or eggs.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Vegetarian mincemeat with fresh pears, mixed dried fruit, candied peel, glace cherries, dates, almonds, citrus zest, and whiskey. A meat-free version of the British holiday classic.

Chocolate mint cookies loaded with cocoa, mint extract, and mint chocolate chips for double-mint impact. A low-and-slow bake gives soft, fudgy centers with crackled tops.

Sunshine ice cream pie with layers of vanilla ice cream and orange sherbet on a graham cracker crust, topped with mandarin oranges and toasted coconut. No-bake summer dessert.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Vinson's pecan pie is a classic Southern double-batch recipe with whole pecans, Karo corn syrup heated to blend smooth, eggs, and vanilla. Makes 2 pies for holiday tables.

Small-batch walnut brownies baked in a loaf pan with cocoa powder, one egg, and vegetable shortening. Dense, fudgy, and scaled for two to four people instead of a crowd.

Walnut cake with a whisper of fresh rosemary, served with berries and a lighter vanilla cream made from drained yogurt and whipped cream. A tender Bundt cake that's unexpectedly savory-sweet.

Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.

Buttery walnut cookies made with toasted ground walnuts, piped and baked low and slow until pale golden, then dusted with powdered sugar. Tender, crumbly, and freezer-friendly.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.

Mexican wedding cookies (polvorones) made with butter, finely chopped pecans, vanilla, and a hint of cinnamon, rolled in powdered sugar while still warm. Tender, crumbly, and melt-in-your-mouth.

Wheat-free shortbread cookies made with rice flour, barley flour, and rice syrup. Just 4 ingredients for a crisp, buttery-style cookie that's dairy-free and vegan-friendly too.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.