27 Easy Fall Breakfast Dessert Recipes for Busy Mornings

Autumn is the perfect season to indulge in warm, cozy, and flavorful breakfasts that feel like a treat.

From pumpkin-spiced muffins to caramel apple danishes, fall breakfast desserts bring together the comforting flavors of the season: cinnamon, nutmeg, apples, pears, pumpkin, maple, and pecans.

Whether you’re hosting a weekend brunch, treating yourself to a cozy morning, or looking for easy make-ahead options, these 27 fall breakfast dessert recipes are sure to inspire your kitchen.

With options ranging from quick muffins and scones to decadent cakes and pastries, there’s something for everyone to enjoy this autumn.

27 Easy Fall Breakfast Dessert Recipes for Busy Mornings

Fall is the season for comfort, warmth, and delicious flavors, and there’s no better way to celebrate than with a sweet breakfast treat.

These 27 fall breakfast dessert recipes bring the best of the season to your table, from soft pumpkin muffins to caramel apple pastries and spiced scones.

Whether you’re enjoying a quiet morning with a cup of coffee or sharing a festive brunch with friends and family, these recipes will make every autumn morning feel special.

Embrace the flavors of the season and let your kitchen be filled with the cozy aroma of fall!

Pumpkin Spice Pancakes with Maple Glaze

Start your fall mornings with these fluffy pumpkin spice pancakes that bring the cozy flavors of autumn to your breakfast table.

Infused with warm spices and topped with a sweet maple glaze, they’re perfect for a leisurely weekend brunch or a special treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 1 cup pumpkin puree
• 1 cup milk
• 2 large eggs
• ¼ cup melted butter
• ¼ cup brown sugar
• 1 tsp vanilla extract
• Maple glaze: ½ cup powdered sugar, 2 tbsp maple syrup, 1–2 tbsp milk

Instructions:

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
2. In another bowl, combine pumpkin puree, milk, eggs, melted butter, brown sugar, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
5. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook another 2 minutes until golden brown.
6. For the maple glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over warm pancakes before serving.

These pumpkin spice pancakes are soft, fragrant, and perfectly sweetened, making them a delightful fall breakfast dessert that feels indulgent yet comforting.

Caramel Apple Baked Oatmeal Cups

These individual baked oatmeal cups combine tender oats, spiced apples, and a drizzle of caramel for a sweet breakfast treat that doubles as a dessert.

They are portable, satisfying, and perfect for a chilly autumn morning.

Ingredients:

• 2 cups rolled oats
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup milk
• 2 large eggs
• ¼ cup maple syrup
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup diced apples (peeled)
• ¼ cup caramel sauce, plus extra for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, mix oats, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together milk, eggs, maple syrup, melted butter, and vanilla.
4. Stir wet ingredients into dry ingredients until combined. Fold in diced apples.
5. Divide the mixture evenly into the muffin cups and bake for 25–30 minutes until set and lightly golden.
6. Allow to cool slightly, then drizzle with caramel sauce before serving.

These baked oatmeal cups are a delightful combination of cozy spices, sweet caramel, and soft baked apples, perfect for enjoying a little indulgence at breakfast.

Maple Pecan Sweet Potato Waffles

Sweet potatoes and toasted pecans create rich, autumnal flavors in these waffles.

Finished with a maple syrup drizzle, these waffles are an irresistible breakfast dessert for crisp fall mornings.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup mashed cooked sweet potato
• 2 large eggs
• ½ cup milk
• ¼ cup melted butter
• ¼ cup brown sugar
• ½ tsp vanilla extract
• ½ cup chopped pecans, toasted
• Maple syrup, for serving

Instructions:

1. Preheat your waffle iron and lightly grease it.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine mashed sweet potato, eggs, milk, melted butter, brown sugar, and vanilla extract until smooth.
4. Gently fold dry ingredients into wet ingredients. Stir in toasted pecans.
5. Pour batter into the preheated waffle iron and cook according to manufacturer’s instructions until golden and crisp.
6. Serve immediately with a generous drizzle of maple syrup.

These maple pecan sweet potato waffles are crisp on the outside, tender on the inside, and full of the flavors of fall.

They are a perfect balance of breakfast and dessert in every bite.

Cinnamon Swirl Pumpkin Coffee Cake

This pumpkin coffee cake is a moist, spiced treat perfect for fall mornings or a breakfast dessert.

Layers of cinnamon-sugar swirl through tender pumpkin-infused cake, finished with a crumbly streusel topping for the ultimate autumn indulgence.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Cinnamon Swirl:

• ¼ cup brown sugar
• 1 tsp cinnamon
• 1 tbsp melted butter

Streusel Topping:

• ¼ cup flour
• 2 tbsp brown sugar
• 1 tbsp butter, melted
• ¼ tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, combine pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
4. Stir dry ingredients into wet until just combined.
5. Mix the cinnamon swirl ingredients and fold lightly into the batter, creating a swirl effect.
6. Combine streusel ingredients and sprinkle over the top of the batter.
7. Bake for 35–40 minutes or until a toothpick comes out clean. Cool slightly before serving.

This cinnamon swirl pumpkin coffee cake is tender, moist, and packed with warm fall spices.

Every bite is a comforting mix of pumpkin, cinnamon, and crumbly sweetness

Apple-Cranberry Hand Pies

These hand pies combine tart cranberries and sweet cinnamon-spiced apples in a flaky pastry shell.

They are perfect for a grab-and-go breakfast dessert that feels festive and cozy for the fall season.

Ingredients:

• 2 cups all-purpose flour
• ½ tsp salt
• ¾ cup cold butter, cubed
• 4–6 tbsp ice water
• 2 cups peeled, diced apples
• ½ cup fresh or frozen cranberries
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)
• Sugar for sprinkling

Instructions:

1. In a food processor, pulse flour and salt, then add butter until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Chill for 30 minutes.
2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. In a bowl, mix apples, cranberries, brown sugar, cinnamon, nutmeg, and lemon juice.
4. Roll dough to ¼-inch thickness and cut into 4-inch circles.
5. Spoon apple-cranberry filling onto half of each circle. Fold over and seal edges with a fork. Brush with egg wash and sprinkle sugar on top.
6. Bake for 20–25 minutes until golden brown. Cool slightly before serving.

These apple-cranberry hand pies are crisp, fruity, and lightly spiced—a perfect handheld fall breakfast dessert that’s both festive and comforting.

Maple Pecan Sticky Buns

Soft, sweet, and buttery sticky buns with a rich maple glaze and toasted pecans make this breakfast dessert a standout fall treat.

Perfect for a cozy morning with coffee or tea.

Ingredients:
Dough:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 2 ¼ tsp active dry yeast
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup melted butter
• 1 large egg

Filling:

• ½ cup brown sugar
• 2 tsp cinnamon
• ¼ cup softened butter
• ½ cup chopped pecans

Maple Glaze:

• ½ cup butter
• ½ cup brown sugar
• ¼ cup maple syrup
• ¼ cup chopped pecans

Instructions:

1. In a bowl, combine warm milk and yeast; let sit 5 minutes. Mix in sugar, butter, egg, and salt, then gradually add flour to form a soft dough. Knead 5–7 minutes, cover, and let rise until doubled.
2. Preheat oven to 350°F (175°C).
3. Roll dough into a rectangle. Spread softened butter, sprinkle brown sugar, cinnamon, and pecans. Roll tightly and cut into 12 rolls.
4. Prepare maple glaze: melt butter, brown sugar, and maple syrup; stir in pecans. Pour into a greased baking pan. Place rolls on top.
5. Bake 25–30 minutes until golden brown. Cool slightly before inverting onto a plate to coat with glaze.

These maple pecan sticky buns are buttery, gooey, and perfectly spiced, making them an indulgent fall breakfast dessert that’s irresistible to share—or not!

Pear Almond Galette

This rustic pear almond galette is a beautiful fall breakfast dessert, combining tender, flaky pastry with sweet, spiced pears and a nutty almond cream filling.

It’s elegant yet simple enough for a weekend treat.

Ingredients:

• 1 ¼ cups all-purpose flour
• ¼ tsp salt
• ½ cup cold butter, cubed
• 3–4 tbsp ice water
• 2 ripe pears, peeled, cored, and sliced
• ¼ cup almond flour
• ¼ cup sugar
• 2 tbsp butter, softened
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp sugar for sprinkling

Instructions:

1. Preheat oven to 375°F (190°C).
2. Make the pastry by mixing flour and salt; cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Chill 30 minutes.
3. In a bowl, mix almond flour, sugar, butter, and vanilla to form almond cream.
4. Roll dough into a 12-inch circle. Spread almond cream in the center, leaving a 2-inch border. Arrange pear slices on top, fold edges over the filling. Brush crust with egg wash and sprinkle sugar.
5. Bake 35–40 minutes until golden. Cool slightly before serving.

The pear almond galette is a harmonious mix of nutty, sweet, and buttery flavors—perfect for a sophisticated fall breakfast dessert.

Pumpkin Cream Cheese Danish

Flaky puff pastry meets creamy pumpkin filling in this simple yet indulgent Danish.

It’s spiced with cinnamon and nutmeg, making it a quintessential fall breakfast dessert.

Ingredients:

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• ½ cup pumpkin puree
• ¼ cup sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a bowl, mix cream cheese, pumpkin, sugar, cinnamon, nutmeg, and vanilla until smooth.
3. Roll out puff pastry and cut into 4 squares. Spoon pumpkin mixture onto the center of each. Fold edges slightly over filling. Brush with egg wash.
4. Bake 15–20 minutes until puffed and golden. Cool slightly before serving.

These pumpkin cream cheese Danishes are light, flaky, and creamy—a deliciously festive fall breakfast dessert.

Apple Cinnamon Breakfast Crisp

A warm apple cinnamon breakfast crisp is an easy, comforting fall dessert.

It combines tender baked apples with a crunchy oat topping, perfect for a cozy morning.

Ingredients:

• 4 cups peeled, sliced apples
• 2 tbsp sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp lemon juice
• 1 cup rolled oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup melted butter
• ¼ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish.
2. Toss apples with sugar, cinnamon, nutmeg, and lemon juice; place in dish.
3. In a bowl, mix oats, brown sugar, cinnamon, butter, and pecans. Sprinkle over apples.
4. Bake 30–35 minutes until topping is golden and apples are tender. Serve warm.

This apple cinnamon crisp is a comforting, lightly sweet breakfast dessert that captures the flavors of fall in every bite.

Maple Pumpkin Muffins

Soft, spiced pumpkin muffins with a sweet maple glaze make a quick and indulgent fall breakfast dessert.

They’re perfect for morning coffee or brunch gatherings.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup vegetable oil
• ½ cup brown sugar
• 1 cup pumpkin puree
• 2 large eggs
• ½ tsp vanilla extract
• Maple glaze: ½ cup powdered sugar + 2 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix oil, brown sugar, pumpkin, eggs, and vanilla. Fold in dry ingredients until combined.
4. Divide batter among muffin cups and bake 18–20 minutes. Cool slightly.
5. Drizzle with maple glaze before serving.

These maple pumpkin muffins are moist, lightly spiced, and perfectly sweetened—ideal for a simple yet festive fall breakfast dessert.

Chai-Spiced Baked Donuts

Baked donuts infused with chai spices are a warm and aromatic fall breakfast dessert.

They’re tender, lightly sweet, and perfect with a cup of coffee or tea.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground cloves
• 1 cup buttermilk
• 1 large egg
• ¼ cup melted butter
• Glaze: ½ cup powdered sugar + 2 tbsp milk + ½ tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C). Grease a donut pan.
2. In a bowl, mix flour, sugar, baking powder, baking soda, salt, and spices.
3. In another bowl, whisk buttermilk, egg, and butter. Fold wet ingredients into dry until just combined.
4. Fill donut pan about ¾ full and bake 12–15 minutes. Cool slightly.
5. Mix glaze ingredients and drizzle over warm donuts.

Chai-spiced baked donuts are fragrant, tender, and lightly sweet—a perfect autumn breakfast dessert that pairs beautifully with morning coffee.

Brown Butter Pecan Scones

These scones feature nutty brown butter, toasted pecans, and a tender crumb.

Lightly sweet and aromatic, they make an indulgent fall breakfast dessert.

Ingredients:

• 2 cups all-purpose flour
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter
• ½ cup chopped toasted pecans
• ½ cup heavy cream
• 1 tsp vanilla extract
• Optional glaze: ½ cup powdered sugar + 2 tsp milk

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Brown butter in a small pan until golden and nutty. Cool slightly.
3. In a bowl, mix flour, sugar, baking powder, and salt. Stir in brown butter and pecans until mixture resembles coarse crumbs.
4. Add cream and vanilla; mix to form a soft dough. Pat into a circle and cut into wedges.
5. Bake 18–20 minutes until golden. Cool slightly; drizzle with glaze if desired.

Brown butter pecan scones are rich, nutty, and perfectly tender—an elegant and indulgent fall breakfast dessert.

Spiced Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are creamy, spiced, and perfectly sweet.

With a buttery graham cracker crust and a pumpkin cream cheese filling, they make an indulgent fall breakfast dessert.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup butter, melted
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• ¾ cup sugar
• 2 large eggs
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
2. Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of the pan.
3. Beat cream cheese until smooth. Add pumpkin, sugar, eggs, spices, and vanilla; mix until combined.
4. Pour filling over crust and bake 35–40 minutes until set. Cool completely, then refrigerate 2 hours before slicing.

These spiced pumpkin cheesecake bars are rich, creamy, and perfectly spiced—a decadent fall breakfast dessert that feels like a treat.

Caramel Apple Strudel

Flaky pastry wrapped around sweet, spiced apples and drizzled with caramel makes this strudel a show-stopping fall breakfast dessert.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups peeled, diced apples
• ¼ cup sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp butter
• ½ cup caramel sauce
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Sauté apples with butter, sugar, cinnamon, and nutmeg for 5 minutes until tender. Cool slightly.
3. Roll out puff pastry, place apple mixture in center, fold edges over, and seal. Brush with egg wash.
4. Bake 20–25 minutes until golden. Drizzle with caramel before serving.

This caramel apple strudel combines flaky pastry with tender, spiced apples and rich caramel, making it a delightful fall breakfast dessert.

Maple Pecan Sticky Waffles

Crispy waffles topped with toasted pecans and maple syrup create a breakfast dessert that’s perfect for fall mornings.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 ¾ cups milk
• ¼ cup melted butter
• ½ tsp vanilla extract
• ½ cup chopped toasted pecans
• Maple syrup for serving

Instructions:

1. Preheat waffle iron and grease lightly.
2. In a bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, beat eggs, milk, butter, and vanilla. Fold wet ingredients into dry until smooth.
4. Stir in toasted pecans. Cook in waffle iron until golden and crisp. Serve with maple syrup.

These maple pecan waffles are crisp, nutty, and indulgently sweet—a perfect fall breakfast dessert.

Cinnamon Apple Turnovers

Flaky puff pastry envelopes cinnamon-spiced apples in these turnovers, making them an easy and festive fall breakfast dessert.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups peeled, diced apples
• ¼ cup sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 egg, beaten for egg wash
• Optional: powdered sugar for dusting

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Toss apples with sugar, cinnamon, and lemon juice.
3. Cut puff pastry into 4 squares, place apple mixture in center, fold over, and seal edges. Brush with egg wash.
4. Bake 15–20 minutes until golden. Dust with powdered sugar before serving.

Cinnamon apple turnovers are crisp, tender, and perfectly spiced—a simple yet festive fall breakfast dessert.

Pumpkin Spice Granola Cups with Yogurt

Crunchy pumpkin spice granola cups filled with creamy yogurt and a drizzle of honey make a fun, autumn-inspired breakfast dessert.

Ingredients:

• 2 cups rolled oats
• ½ cup pumpkin puree
• ¼ cup honey
• 2 tbsp coconut oil, melted
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ cup chopped pecans
• 1 cup yogurt
• Honey for drizzle

Instructions:

1. Preheat oven to 325°F (160°C). Grease a muffin tin.
2. Mix oats, pumpkin puree, honey, coconut oil, spices, and pecans. Press mixture into muffin cups to form cups.
3. Bake 20–25 minutes until golden. Cool completely.
4. Fill with yogurt and drizzle with honey before serving.

Pumpkin spice granola cups are crunchy, creamy, and lightly spiced—a fun and wholesome fall breakfast dessert.

Caramel Pear Upside-Down Cake

Tender cake baked over caramelized pears makes this upside-down cake a sweet and elegant fall breakfast dessert.

Ingredients:

• 3 ripe pears, peeled, cored, and sliced
• ½ cup brown sugar
• ¼ cup butter
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ½ cup sugar
• ½ cup butter, softened
• 2 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Melt butter and brown sugar in a 9-inch pan; arrange pear slices on top.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat butter and sugar until fluffy. Add eggs, sour cream, and vanilla. Fold in dry ingredients.
4. Pour batter over pears and bake 35–40 minutes. Cool 10 minutes and invert onto a plate.

Caramel pear upside-down cake is moist, fruity, and caramelized—a stunning fall breakfast dessert that impresses every time.

Pumpkin Cinnamon Roll Bake

This pumpkin cinnamon roll bake is a warm, gooey breakfast dessert perfect for fall mornings.

Soft cinnamon rolls are infused with pumpkin puree and spices, baked together, and topped with a sweet glaze.

Ingredients:

• 1 package refrigerated cinnamon rolls (with icing)
• ½ cup pumpkin puree
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves
• ½ cup brown sugar
• ¼ cup chopped pecans (optional)
• ¼ cup cream cheese (optional, for glaze)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a bowl, mix pumpkin puree, cinnamon, nutmeg, ginger, cloves, and brown sugar.
3. Cut cinnamon rolls into quarters and toss with pumpkin mixture. Arrange in dish. Sprinkle pecans on top.
4. Bake 25–30 minutes until golden and cooked through.
5. Drizzle with icing and optional cream cheese glaze before serving.

This pumpkin cinnamon roll bake is moist, spicy, and indulgent—a perfect centerpiece for a cozy fall breakfast dessert.

Caramel Pecan Apple Cake

A tender, spiced apple cake topped with caramel and toasted pecans creates a rich, autumnal breakfast dessert that feels special yet homey.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups peeled, diced apples
• ½ cup chopped pecans
• ½ cup caramel sauce

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat brown sugar, oil, eggs, and vanilla until smooth. Fold in dry ingredients, apples, and pecans.
4. Pour into pan and bake 35–40 minutes. Cool slightly. Drizzle caramel over top before serving.

Caramel pecan apple cake is moist, warmly spiced, and full of fall flavors—ideal for a sweet breakfast treat.

Sweet Potato Pancakes with Brown Butter Maple Syrup

Sweet potato pancakes are soft and flavorful, enhanced with warm spices and topped with nutty brown butter maple syrup for a decadent fall breakfast dessert.

Ingredients:

• 1 cup mashed sweet potato
• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• 1 cup milk
• 2 large eggs
• ¼ cup melted butter
• Brown butter maple syrup: ¼ cup butter, ½ cup maple syrup

Instructions:

1. In a bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, combine sweet potato, milk, eggs, and melted butter. Fold in dry ingredients.
3. Heat a skillet over medium and cook pancakes 2–3 minutes per side until golden.
4. Make syrup by melting butter until browned, then stir in maple syrup. Serve over pancakes.

Sweet potato pancakes with brown butter maple syrup are soft, spiced, and indulgent—a perfect fall breakfast dessert.

Apple Streusel Coffee Cake

Tender apple-studded coffee cake topped with a crunchy cinnamon streusel is perfect for autumn mornings or as a breakfast dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla
• ½ cup sour cream
• 2 cups peeled, chopped apples
• Streusel: ½ cup flour, ¼ cup brown sugar, ¼ cup butter, 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Beat butter and sugar until fluffy. Add eggs and vanilla. Mix in flour, baking powder, baking soda, salt, and sour cream. Fold in apples.
3. Pour into pan. Mix streusel ingredients and sprinkle over batter.
4. Bake 40–45 minutes until golden. Cool slightly before serving.

Apple streusel coffee cake is soft, tender, and topped with a sweet, crunchy layer—an ideal autumn breakfast dessert.

Pear Ginger Upside-Down Muffins

Moist muffins with caramelized pears and a touch of ginger are a delightful fall breakfast dessert.

Ingredients:

• 2 ripe pears, peeled, cored, and sliced
• ¼ cup butter
• ¼ cup brown sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground ginger
• ½ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a muffin tin.
2. Melt butter and mix with brown sugar; divide among muffin cups. Top with pear slices.
3. In a bowl, mix flour, baking powder, baking soda, salt, ginger, and sugar. In another bowl, beat oil, eggs, and vanilla. Combine with dry ingredients.
4. Spoon batter over pears in muffin cups. Bake 20–25 minutes until golden. Cool slightly before serving.

Pear ginger upside-down muffins are tender, lightly spiced, and beautifully caramelized—a perfect fall breakfast dessert.

Cinnamon Maple Popovers

Light, airy popovers flavored with cinnamon and topped with a maple glaze make a simple yet elegant fall breakfast dessert.

Ingredients:

• 1 cup all-purpose flour
• 1 cup milk
• 3 large eggs
• 2 tbsp sugar
• ½ tsp salt
• 1 tsp cinnamon
• 2 tbsp melted butter
• Maple glaze: ½ cup powdered sugar + 2 tbsp maple syrup + 1–2 tsp milk

Instructions:

1. Preheat oven to 425°F (220°C) and grease a popover pan.
2. In a bowl, whisk flour, sugar, salt, and cinnamon. In another, beat eggs and milk. Gradually fold wet into dry, then stir in melted butter.
3. Pour batter into prepared pan, filling ¾ full. Bake 20 minutes, reduce heat to 375°F (190°C), bake 10 more minutes until golden and puffed.
4. Cool slightly and drizzle with maple glaze.

Cinnamon maple popovers are light, fluffy, and lightly sweet—a charming and delicious fall breakfast dessert.

Pumpkin Streusel Muffins

These pumpkin streusel muffins are moist, tender, and topped with a buttery cinnamon crumble.

They are perfect for a cozy fall breakfast dessert or a grab-and-go treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup vegetable oil
• ½ cup brown sugar
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

Streusel Topping:

• ¼ cup flour
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 2 tbsp butter, melted

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together oil, brown sugar, pumpkin puree, eggs, and vanilla. Fold in dry ingredients.
4. Divide batter among muffin cups. Mix streusel ingredients and sprinkle on top.
5. Bake 20–25 minutes until a toothpick comes out clean. Cool slightly before serving.

Pumpkin streusel muffins are soft, flavorful, and perfectly spiced—a fall breakfast dessert that feels indulgent yet comforting.

Apple Caramel Danish Braids

Flaky puff pastry is filled with cinnamon-spiced apples and drizzled with caramel to create a visually stunning and delicious fall breakfast dessert.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups peeled, diced apples
• ¼ cup sugar
• 1 tsp cinnamon
• 1 tbsp butter
• ½ cup caramel sauce
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Sauté apples with butter, sugar, and cinnamon until slightly softened. Cool.
3. Roll puff pastry into a rectangle. Spread apple mixture down the center. Cut strips along the sides and fold over in a braid pattern. Brush with egg wash.
4. Bake 20–25 minutes until golden. Drizzle with caramel before serving.

Apple caramel Danish braids are tender, flaky, and packed with sweet fall flavors, making them a show-stopping breakfast dessert.

Maple Pecan Pumpkin Scones

These pumpkin scones are tender and buttery with warm spices, toasted pecans, and a sweet maple glaze—perfect for an autumn morning treat.

Ingredients:

• 2 cups all-purpose flour
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ cup cold butter, cubed
• ½ cup pumpkin puree
• ½ cup heavy cream
• ½ cup chopped toasted pecans
• Maple glaze: ½ cup powdered sugar + 2 tbsp maple syrup + 1–2 tsp milk

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a bowl, mix flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs.
3. Add pumpkin puree and cream; stir to form dough. Fold in pecans. Pat into a circle and cut into wedges.
4. Bake 18–20 minutes until golden. Drizzle with maple glaze before serving.

Maple pecan pumpkin scones are nutty, tender, and lightly spiced—a perfect fall breakfast dessert to enjoy with coffee or tea.