5 Baked Goods To Make for Breakfast This Fall

The secret to making breakfast baked goods during the fall months is enlisting plenty of seasonal ingredients, including fruit. We’re talking apples, pears, and warming spices. These flavors make every morning just a little brighter, so check out these fall breakfasts you can bake at home. Sounds like a delicious way to wake up.

1. Apple Pie Breakfast Cake

Apple pie breakfast cake

Apple pie breakfast cake | iStock.com

First is a recipe for breakfast from How Sweet It Is. It yields two portions of apple pie breakfast cake to be served in ramekins, complete with a drizzle of glaze. If you’d rather eat your dessert for breakfast, this is the morning meal for you. The two cakes bake for 30 to 35 minutes, so you can pull this one off even at the last minute.


  • ¼ cup butter
  • ¼ cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • ⅓ cup plain Greek yogurt
  • ⅓ cup whole wheat pastry flour
  • ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • a pinch each of nutmeg, ground ginger, & ground cardamom
  • 1 medium apple, peeled and diced into cubes


  • ½ tablespoon flour
  • 1 tablespoon brown sugar
  • ¼ teaspoon cinnamon
  • Pinch salt
  • 2 teaspoons melted butter


  • 3 to 4 tablespoons confectioners’ sugar
  • Milk, as needed

Directions: Preheat oven to 350 degrees Fahrenheit. Cream butter and sugar together. Add egg and mix until combined. Stir in vanilla and yogurt. Mix dry ingredients together, then add to batter and stir until just combined. Fold in apple pieces.

For topping, combine all ingredients in a small bowl with your fingers.

Spray 2 ramekins with nonstick cooking spray, then fill with the batter, dividing evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Make glaze by adding milk to confectioners’ sugar until you have a consistency thin enough to drizzle. Use a fork to drizzle over each cake.

2. Chai Spice Coffee Cake

Ginger spice coffee cake

Ginger spice coffee cake | iStock.com

Wake up the right way with this chai spice coffee cake for breakfast. The recipe comes from The Little Epicurean and it yields a cake you and your breakfast guests can enjoy. Bursting with chai spices, including ginger, cardamom, and cloves, this cake is light and moist, yet full of flavor. It’s the perfect treat to pair with coffee or tea for a morning meal or snack.


Streusel topping

  • 3 tablespoons light brown sugar, packed
  • ⅓ cup granulated sugar
  • 1 cup pecans, lightly toasted, chopped
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, room temperature


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamon
  • 1½ cup granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla paste
  • ½ cup sour cream
  • Confectioners’ sugar

Directions: Whisk together first nine ingredients for streusel. Using a fork, cut in butter until mixture is coarse and crumbly. Set aside until ready to use.

Preheat oven to 350 degrees Fahrenheit. Butter a bundt pan and then lightly flour it. Set aside. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and cardamon to combine.

Using a stand or hand mixer, cream together butter and sugar until smooth. Add eggs one at a time. Mix in vanilla paste, then add sour cream and mix until incorporated. Add flour mixture in two additions. Mix until combined. Transfer half of batter to prepared bundt pan. Add half of streusel pan and swirl into batter using a knife or fork. Pour in remaining batter, then add remaining streusel, pressing gently to adhere.

Bake for 55 to 65 minutes until top of cake is rich golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool briefly in pan, then invert onto a wire rack to cool completely. Dust with confectioners’ sugar before serving.

3. Pear and Chai Breakfast Cake

Source: iStock

Pears | iStock.com

Here’s another breakfast cake from Better Homes and Gardens that features chai flavor. Unlike the aforementioned cake, however, this one enlists actual chai tea. The great thing about this cake is the slow cooker does all the work for you, and the resulting breakfast (or dessert) is so moist that no frosting or glaze is needed.


  • Nonstick cooking spray
  • medium pears, peeled, halved, cored, and sliced
  • ½ cup packed brown sugar
  • ¼ cup butter, softened
  • tablespoons chopped crystallized ginger or 2 teaspoons grated fresh ginger
  • ¾ cup packed brown sugar
  • ½ cup butter, softened
  • egg
  • ½ cup light-colored molasses
  • cups all-purpose flour
  • teaspoon baking soda
  • teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup warm strong-brewed chai
  • Greek yogurt (optional)
  • Ground nutmeg (optional)

Directions: Generously coat a 4- to 5-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. Add pears to cooker. In a small saucepan combine the ½ cup brown sugar, the ¼ cup butter, and the ginger. Cook and stir over medium-high heat until the butter melts and sugar dissolves. Pour mixture over pears; stir to coat.

In a large bowl beat the ¾ cup brown sugar and the 1/2 cup butter with an electric mixer on medium speed until thoroughly mixed. Beat in egg. Beat in molasses.

In a medium bowl combine flour, baking soda, cinnamon, baking powder, and salt. Add half of the flour mixture to butter mixture, beating on low until combined. Add chai; mix slightly. Add the remaining flour mixture and beat until combined. Spread mixture evenly over pears in cooker.

Place a clean dish towel over top of slow cooker then top cooker with lid. Cook on high-heat setting for 2 to 2-¼ hours or until a toothpick inserted in center of the cake layer comes out clean. If possible, carefully rotate crockery liner halfway through cooking time to ensure even cooking.

Remove crockery liner from cooker, if possible, or turn off cooker. Cool on a wire rack for 5 minutes. Remove lid and towel. To unmold cake, run a butter knife around edge of crockery liner. Place a large plate over the crockery liner. Using pot holders, carefully invert cake onto plate. Serve cake warm or at room temperature. If desired, top each serving with yogurt and sprinkle with nutmeg.

4. Pumpkin Monkey Bread

Pumpkin monkey bread

Pumpkin monkey bread | iStock.com

Eating monkey break for breakfast is the biggest favor you can do yourself in the morning. Give the classic a fall spin by making it with pumpkin purée with this recipe from Well Plated by Erin. While you can always take a shortcut by making monkey bread with packaged biscuit dough, mastering it from scratch yields the tastiest results. Get ready for an indulgent, fall-flavored morning.



  • ¼ cup unsalted butter
  • ⅔ cup 2% or whole milk
  • 1 cup pumpkin purée
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 large egg
  • 1 large egg yolk
  • 2¼ teaspoons (1 package) instant yeast
  • 2½ cups white-whole wheat flour
  • 2½ cups all-purpose flour

Cinnamon-sugar coating

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • ¾ cup packed brown sugar
  • ½ teaspoon pure vanilla extract

Cream cheese glaze and topping

  • 3 ounces cream cheese, softened
  • 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon pure vanilla extract
  • Toasted chopped pecans

Directions: First, prepare the dough. Cut the butter into large pieces. Place the milk and butter in a microwave-safe bowl and heat on high until butter is almost completely melted. Set aside.

On medium speed, beat the pumpkin , brown sugar, granulated sugar, cinnamon, salt, nutmeg, ginger, and cloves in a standing mixer with the paddle attachment. Pour in the milk mixture and beat to combine. In a small bowl, lightly beat together the egg and yolk, then add to the flour mixture. Add the yeast and mix to combine.

After reducing the mixer speed to low, add the white whole-wheat flour. Mix for 5 minutes, and then add the all-purpose flour and mix until fully incorporated. Next, lightly coat a large, clean bowl with cooking spray. Place dough in the bowl and coat all sides with the oil.  Cover tightly with plastic wrap and let the dough rise until doubled in size, about 60 to 90 minutes.

Next, make the cinnamon-sugar coating by placing the granulated sugar, cinnamon, nutmeg, and cloves in a large plastic bag. Seal tightly and shake to combine.

Coat a 10- to 12-cup bundt pan with cooking spray. Gently press the dough down with your fist to allow the air to release. Pinch off pieces of dough and roll them into small balls. After you’ve rolled 8 balls, place the balls in the bag of sugar and spices, seal, then shake to coat. Arrange the dough balls at the bottom of the prepared pan. Repeat with remaining dough. Cover the balls in the bundt pan with plastic wrap and let rise at room temperature until nearly doubled. This will take 45 minutes to an 1 hour.

Preheat the oven to 350 degrees Fahrenheit and place a rack in the center of the oven. To finish the coating, melt the 6 tablespoons butter and brown sugar together in a small saucepan over medium heat. Stir in the vanilla extract. Uncover the bundt pan and pour the melted butter and brown sugar over the dough. Bake the monkey bread for 30 to 35 minutes. Let the monkey bread cool in the pan for 5 minutes, then invert onto a serving plate.

For the glaze, beat together the cream cheese and powdered sugar until smooth. Add the milk and vanilla and mix to combine. Pour the glaze over the monkey bread, allowing it to run over the top and down the sides, then garnish with toasted chopped pecans. Serve at once. 

5. Sour Plum Brown Butter Upside Cake

Brown butter cake

Bottom of a brown butter cake | iStock.com/jmillard37

Last is this sour plum brown butter upside cake from A Cozy Kitchen. This breakfast cake is perfect for a brunch or any lazy weekend morning. The 12-inch cake bakes for 35 to 45 minutes, and the star of the show is the sour plum topping. This one’s sure to become a regular in your fall rotation.



  • 2 cups all-purpose flour
  • 1¾ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • ½ teaspoon fine-grain sea salt
  • 4 ounces (1 stick) unsalted butter, room temperature
  • ½ white granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cups whole milk
Sour plum topping
  • 5 tablespoons unsalted butter
  • ½ cup dark brown sugar
  • ¼ teaspoon fine-grain sea salt
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon freshly grated nutmeg
  • 2 pounds sour plums, halved and pitted

Directions: Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, mix together the flour, baking powder, cinnamon, nutmeg and salt. In a separate medium bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla, then mix until the mixture is smooth. Mix in half of the flour mixture, then the milk. Add remaining dry ingredients and mix just to combine.

In a 12-inch cast iron skillet, melt the butter over medium heat, cooking for 2 to 3 minutes. Coat the sides of the cast iron skillet with the butter so the cake won’t stick. Mix in the brown sugar, salt, cardamom, and nutmeg until the sugar begins to bubble, about 1 minute. Turn off the heat and let stand for a few minutes to cool slightly. Next, arrange the plums to your liking.

Pour the batter over the plums, and spread the batter evenly. Transfer the cast-iron skillet to the oven and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Remove the cake from the oven and allow to cool for 5 to 10 minutes. Run a butter knife alongside the outside of the cake and place a plate on top of the cast iron skillet and invert. Let cool, then slice and serve.