Fall Breakfast/Dessert Recipes

Well, we’re in our second week of October and i’m officially baking allllll the things. Priority given to anything with pumpkin or apple in it. #AmIRight

 

My favorite is either getting up an hour early to bake in the quiet as the sun rises and I sip on hot coffee (can i get an amen?!), or either baking while the girls nap in the afternoon. I’ve scouted out several pumpkin & apple recipes from my favorite mom bloggers and have been baking a few times each week. Cooking/baking has become an outlet for me, and I love having my kitchen smell like fall.

 

In all truth, I’m not crazy about strong pumpkin flavors, but the below recipes are juuuuuust right.

 

 

 

 

Mini Pumpkin Creme Pies

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These are perfect for feeding a crowd and so cuteeee! I didn’t have all the individual spices that it calls for, so just subbed in pumpkin pie spice and it was perfect.

Recipe from Andrea over at Momfessionals blog here.

 

Pumpkin Spice Coffee Cake

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This paired with a cup of coffee is the epitome of a fall breakfast. Seriously, mmmm.

Recipe from Shay over at Mix And Match Mama blog here.

 

Apple Breakfast Cobbler

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I made this for breakfast this morning and it’s seriously the quickest & easiest recipe ever. Big hit at my house. I actually cut the recipe in half and it still made enough for 2 days worth of breakfasts for my family of 4.

Recipe from Shay over at Mix And Match Mama blog here.

 

Apple Spice Monkey Bread

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This recipe is my own… I adapted it from a more complicated recipe that I saw, and this simple version is just delicious. One of my family’s favorites.

4 small tubes of refrigerated biscuit dough, cut into quarters

1/3 cup sugar

1 TB cinnamon

2/3 stick of butter

1 apple, peeled and either chopped/grated

-Spray a Bundt pan with Pam, and preheat oven to 350 degrees.

-Mix cinnamon and sugar together in a ziplock bag, and drop quartered pieces of dough into the bag too. Toss together inside the ziplock bag until the dough is covered in the cinnamon sugar.

-Drop dough into the Bundt pan, while mixing apple pieces in throughout.

-Cut butter into pats and lay across top of dough.

-Bake for about 40-45 minutes, or until top is just beginning to brown and the biscuit pieces are fluffy and risen.

*My family mostly ate this for breakfast, but you could easily turn this into a dessert by adding a simple powdered sugar/milk glaze.

 

 

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