7 No-Egg Fall Recipes for Kids

Pumpkin Spice Muffins

Pumpkin Spice Muffins are a delightful autumn treat that kids will love! These moist and flavorful muffins are perfect for breakfast or a snack and are made without eggs, making them a great option for those with dietary restrictions. The combination of pumpkin puree and warm spices like cinnamon and nutmeg create a comforting dish that brings the essence of fall into your kitchen.

Ingredients	Quantity
All-purpose flour	2 cups
Pumpkin puree	1 cup
Brown sugar	3/4 cup
Baking powder	2 tsp
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Salt	1/2 tsp
Vegetable oil	1/3 cup
Vanilla extract	1 tsp
Milk (dairy or non-dairy)	1 cup

Cooking Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the pumpkin puree, brown sugar, vegetable oil, vanilla extract, and milk until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

The Original Pro Chopper – TikTok’s favorite veggie slicer and one of the top-rated kitchen gadgets of the season! Simple to use, set up, and...

Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies are a delicious and wholesome treat that kids will adore! These soft and chewy cookies are packed with the flavors of fresh apples, warming cinnamon, and hearty oats, all while being made without eggs. They make a perfect snack or dessert for the fall season, and are a great way to incorporate some fruit into your child’s diet.

Ingredients	Quantity
Rolled oats	2 cups
All-purpose flour	1 cup
Brown sugar	3/4 cup
Baking soda	1 tsp
Ground cinnamon	1 tsp
Salt	1/2 tsp
Vegetable oil	1/3 cup
Apples (peeled and diced)	1 cup
Vanilla extract	1 tsp
Milk (dairy or non-dairy)	1/4 cup

Cooking Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, flour, brown sugar, baking soda, cinnamon, and salt.
In another bowl, mix the vegetable oil, diced apples, vanilla extract, and milk until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
Bake for 12-15 minutes or until the edges start to turn golden.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get fresh shredded cheese, cutting the food...

Maple-Glazed Sweet Potato Wedges

Maple-Glazed Sweet Potato Wedges are a delightful and nutritious side dish perfect for the fall season. These flavorful wedges are roasted to perfection and drizzled with a sweet maple glaze, making them a hit with kids and adults alike. They are not only visually appealing, but they also provide a great opportunity to sneak in some healthy veggies into your child’s diet!

Ingredients	Quantity
Sweet potatoes	2 large
Olive oil	2 tbsp
Maple syrup	2 tbsp
Ground cinnamon	1 tsp
Salt	1/2 tsp
Black pepper	1/4 tsp

Cooking Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and peel the sweet potatoes, then cut them into wedges.
In a large mixing bowl, toss the sweet potato wedges with olive oil, maple syrup, cinnamon, salt, and black pepper until evenly coated.
Spread the wedges in a single layer on the prepared baking sheet.
Bake for 25-30 minutes, turning halfway through, until golden and tender.
Remove from the oven and let cool slightly before serving. Enjoy!

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage methods. Never worry about spoilage ever...

Caramelized Pear and Brie Quesadillas

Caramelized Pear and Brie Quesadillas are a delightful fall treat that combines the sweetness of caramelized pears with the creamy richness of Brie cheese. Perfect as a quick snack or a fun lunch, these quesadillas are both delicious and easy for kids to help prepare. They make for a fantastic way to enjoy the flavors of the season while introducing kids to different textures and tastes.

Ingredients	Quantity
Flour tortillas	4 large
Brie cheese	8 ounces
Pears	2 medium
Brown sugar	2 tbsp
Butter	2 tbsp
Cinnamon	1/2 tsp
Honey (optional)	For drizzling

Cooking Instructions

Slice the pears into thin wedges.
In a skillet, melt the butter over medium heat and add the pear slices. Sprinkle with brown sugar and cinnamon.
Cook for about 5-7 minutes, stirring occasionally, until the pears are tender and caramelized.
Place a tortilla in a separate skillet over medium heat. Layer with Brie cheese and a portion of the caramelized pears, then top with another tortilla.
Cook for 2-3 minutes on each side until the tortilla is golden and the cheese melts. Repeat with remaining tortillas.
Slice the quesadillas into wedges and drizzle with honey before serving. Enjoy!

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup is a warm and comforting dish that embodies the flavors of fall. This creamy, velvety soup is perfect for chilly days and is an excellent way for kids to enjoy butternut squash, packed with vitamins and nutrients. With a hint of spices and a natural sweetness from the squash, this dish is sure to please even the pickiest of eaters.

Ingredients	Quantity
Butternut squash	1 large
Olive oil	2 tbsp
Onion	1 medium
Garlic	2 cloves
Vegetable broth	4 cups
Ground cumin	1 tsp
Ground cinnamon	1/2 tsp
Salt	To taste
Pepper	To taste
Cream (optional)	For garnish

Cooking Instructions

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and place on a baking sheet with olive oil. Roast for 30-40 minutes until tender.
In a large pot, heat oil over medium heat. Add chopped onion and minced garlic, sauté until soft.
Scoop the roasted squash into the pot, add vegetable broth, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Serve warm, garnished with cream if desired. Enjoy!

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

100% Leak-proof: Guaranteed no-spill seal and secure latches

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread is a delightful fall treat that brings together the rich flavors of pumpkin and warm spices, perfect for breakfast or a sweet snack. This moist bread, studded with melty chocolate chips, is a surefire way to warm up your home on a cool autumn day. Kids will love the chocolatey goodness, and it’s a great way to sneak in some pumpkin, which is full of fiber and vitamins.

Ingredients	Quantity
All-purpose flour	2 cups
Canned pumpkin puree	1 cup
Sugar	1 cup
Brown sugar	1/2 cup
Vegetable oil	1/2 cup
Eggs (substituted with a flax mixture)	1/4 cup flax meal + 1 cup water (for 1 egg)
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Salt	1/2 tsp
Chocolate chips	1 cup

Cooking Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix the canned pumpkin, sugar, brown sugar, and vegetable oil until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean.
Allow cooling for a few minutes before transferring to a wire rack. Slice and enjoy!

Sale

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units (oz/lb:oz/fl'oz/g/mL), tare function, and includes 2 AAA...

Autumn Harvest Fruit Salad

Autumn Harvest Fruit Salad is a colorful and refreshing dish that showcases the bounty of fall fruits. This no-egg recipe is perfect for kids, combining sweet apples, juicy pears, and tangy cranberries, all tossed together in a light dressing. It’s not only a delicious way to celebrate the season but also a great way for kids to enjoy their fruits.

Ingredients	Quantity
Apples	2, diced
Pears	2, diced
Dried cranberries	1 cup
Grapes	1 cup, halved
Walnuts (optional)	1/2 cup, chopped
Honey	2 tablespoons
Lemon juice	1 tablespoon
Cinnamon	1/2 teaspoon

Cooking Instructions

In a large bowl, combine the diced apples, pears, grapes, and dried cranberries.
In a small bowl, whisk together the honey, lemon juice, and cinnamon until well combined.
Pour the dressing over the fruit and gently toss to coat.
If using, sprinkle chopped walnuts over the top and give it another gentle toss.
Serve immediately or chill for 30 minutes before serving to allow flavors to meld. Enjoy!