Not a fan of apple cider? Don't worry. That's not the only fall ingredient used to make tasty coffee cakes. To create a coffee cake that you're sure everyone will love, make this Pumpkin Coffee Cake. Made with earthy spices, pumpkin puree and Unbleached White All-Purpose Flour, it's a rich and tender dessert-like breakfast that is perfect for fall.
The perfect combination of sweet and savory, delicious and soft-baked sweet potatoes are filled with crispy homemade granola, which puts this recipe at the top of our fall favorites list. To top things off, everything is blanketed in delicious maple tahini butter. Enjoy a Granola Stuffed Sweet Potatoe as a heart breakfast recipe, or make it in the evening to enjoy as an entree.
Thanks to our Gluten Free Biscuit and Baking Mix, making a batch of these Gluten Free Pumpkin Scones is a breeze! We've added fresh pumpkin puree, pumpkin spices and candied ginger for a fall-inspired twist on traditional scones. While this recipe calls for half a container of baking mix, if you're serving guests or plan on bringing this treat to an autumn brunch, you'll want to double the recipe. To make these scones dairy-free, be sure to use a non-dairy butter replacement and a plant-based milk alternative.
A fall twist on our favorite Gluten Free Baked Old Fashioned Donuts, these Gluten Free Apple Cider Donuts are everything you've been searching for and more. Made with apple cider, fresh nutmeg, and cinnamon, once the donuts are baked, they are then rolled into a sweet cinnamon-sugar mixture. It's the perfect way to bring the warm flavors of autumn into your home and mouth!
The next time you're tasked with making an autumn-inspired breakfast recipe, choose one of the dishes from the list above. Loaded with seasonal fruits and spices, we're confident they won't' disappoint. From everyone at Bob's Red Mill, happy fall baking!
Have a favorite fall-inspired breakfast recipe that you'd like to share? We'd love to hear more about it. Let us know what you're baking this season in the comments below.
