15 Best Fall Recipes for a Perfect Sunday Brunch

When the crisp autumn air sets in, there’s nothing better than a fall-inspired brunch to celebrate the season. From warm baked goods to hearty main dishes, a perfect fall brunch combines cozy comfort with delicious flavors. This collection of simple yet flavorful recipes will turn your Sunday into a special occasion. Gather your friends and family, and treat them to a brunch full of autumn’s best ingredients.

Pumpkin Spice Pancakes

These fluffy pumpkin spice pancakes are perfect for a cozy fall brunch. Start by whisking together 1 cup of flour, 1 tablespoon of baking powder, 2 teaspoons of pumpkin pie spice, and a pinch of salt in a bowl. In another bowl, mix ¾ cup of milk, ½ cup of pumpkin puree, 1 egg, and 1 tablespoon of melted butter. Combine the wet and dry ingredients until smooth. Heat a pan over medium heat and pour in the batter in small circles. Cook until bubbles form, then flip and cook until golden. Serve with warm maple syrup and a sprinkle of cinnamon.

Apple Cinnamon French Toast

This apple cinnamon French toast brings all the cozy flavors of fall to your brunch table. Whisk together 4 eggs, 1 cup of milk, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract in a shallow dish. Dip thick slices of bread into the mixture, soaking both sides. Heat a skillet with butter and cook each slice until golden brown. While cooking the toast, sauté thinly sliced apples with 2 tablespoons of butter, 2 tablespoons of brown sugar, and a dash of cinnamon. Serve the French toast topped with the warm apple mixture and a drizzle of maple syrup.

Maple-Glazed Sausage Links

For a savory addition to your brunch, try these maple-glazed sausage links. Start by cooking 12 breakfast sausage links in a skillet over medium heat until browned on all sides. In a small bowl, mix ¼ cup of maple syrup, 1 tablespoon of Dijon mustard, and 1 teaspoon of apple cider vinegar. Once the sausages are cooked, pour the maple glaze over them, stirring occasionally until the sauce thickens and coats the sausages. Serve hot with a side of scrambled eggs or pancakes for a hearty fall meal.

Butternut Squash Frittata

This savory butternut squash frittata is an excellent choice for a fall brunch. Begin by roasting 2 cups of diced butternut squash in olive oil and salt at 400°F for 25 minutes until tender. In a large oven-safe skillet, sauté 1 small onion and 2 cloves of garlic until softened. Add the roasted squash to the pan. In a bowl, whisk 8 eggs with ¼ cup of milk, salt, and pepper. Pour the egg mixture over the vegetables and cook until the edges are set. Transfer the skillet to the oven and bake for 10 minutes until the frittata is fully cooked. Serve warm, garnished with fresh herbs.

Spiced Pear Muffins

Spiced pear muffins make a sweet and spiced addition to any fall brunch. Preheat your oven to 350°F and line a muffin tin with paper liners. In a large bowl, combine 1½ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. In another bowl, whisk together ½ cup of sugar, ½ cup of melted butter, 2 eggs, and 1 teaspoon of vanilla extract. Fold in 1½ cups of diced pears. Spoon the batter into the muffin cups and bake for 20-25 minutes until golden brown. Enjoy warm with a dollop of whipped butter.

Caramelized Onion and Goat Cheese Tart

This caramelized onion and goat cheese tart adds an elegant touch to any fall brunch. Start by preheating the oven to 375°F and rolling out a sheet of puff pastry onto a baking sheet. In a pan, slowly cook 3 large sliced onions in 2 tablespoons of butter over medium heat until caramelized, about 20 minutes. Spread the onions evenly over the puff pastry and crumble 4 ounces of goat cheese on top. Sprinkle with thyme and bake for 15-20 minutes until the pastry is golden and crispy. Slice and serve warm.

Sweet Potato Hash

Sweet potato hash is a hearty, flavorful dish that’s perfect for fall brunch. Dice 2 large sweet potatoes and toss them with olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes until crispy. In a large skillet, cook 1 diced onion, 1 red bell pepper, and 2 cloves of minced garlic until softened. Add the roasted sweet potatoes to the pan and stir to combine. For an extra touch, fry eggs in the same skillet and serve the hash topped with a fried egg and fresh herbs.

Cranberry Orange Scones

These cranberry orange scones are buttery, flaky, and bursting with fall flavors. Preheat your oven to 400°F and line a baking sheet with parchment paper. In a bowl, mix 2 cups of flour, 1 tablespoon of baking powder, ¼ cup of sugar, and a pinch of salt. Cut in ½ cup of cold butter until the mixture resembles coarse crumbs. Stir in ½ cup of dried cranberries and the zest of 1 orange. Slowly add ¾ cup of heavy cream and mix until just combined. Form the dough into a circle, cut into wedges, and bake for 15-20 minutes until golden. Serve warm with clotted cream or butter.

Pecan Pancake Bake

This pecan pancake bake is a delicious fall twist on a breakfast classic. Preheat your oven to 350°F and grease a 9×13 baking dish. Prepare a pancake batter using 2 cups of flour, 2 teaspoons of baking powder, 2 eggs, 1½ cups of milk, and 1 teaspoon of vanilla. Stir in 1 cup of chopped pecans. Pour the batter into the baking dish and bake for 25-30 minutes until set and golden. While the bake is in the oven, make a maple syrup glaze by combining ½ cup of maple syrup with 1 tablespoon of butter in a small saucepan. Drizzle the glaze over the pancake bake and serve warm.

Cinnamon Baked Apples

Cinnamon baked apples are a sweet and simple fall treat that’s perfect for brunch. Core 4 large apples and place them in a baking dish. In a small bowl, mix ¼ cup of brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and 2 tablespoons of butter. Stuff the apples with the sugar mixture and top with a sprinkle of oats for added texture. Bake at 375°F for 30-35 minutes until the apples are tender. Serve with a scoop of vanilla yogurt or ice cream.

Sausage and Apple Stuffed Acorn Squash

Sausage and apple stuffed acorn squash is a hearty fall brunch recipe that combines savory and sweet. Cut 2 acorn squashes in half and scoop out the seeds. Place them cut side up on a baking sheet and roast at 400°F for 40 minutes. While the squash roasts, brown ½ pound of sausage in a skillet and mix with 1 diced apple, ¼ cup of breadcrumbs, and a handful of fresh sage. Stuff the squash halves with the sausage mixture and bake for an additional 15 minutes. Serve warm, garnished with a drizzle of maple syrup.

Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins are a fall favorite that everyone will love at brunch. Preheat your oven to 350°F and line a muffin tin with paper liners. In a bowl, whisk together 1¾ cups of flour, 1 teaspoon of baking soda, 1 tablespoon of pumpkin pie spice, and a pinch of salt. In another bowl, mix 1 cup of pumpkin puree, 2 eggs, ½ cup of sugar, and ⅓ cup of melted butter. For the cream cheese filling, blend 4 ounces of cream cheese with 2 tablespoons of sugar. Fill each muffin cup halfway with batter, add a dollop of cream cheese, and top with more batter. Bake for 20-25 minutes until golden and delicious.

Cinnamon Swirl Coffee Cake

This cinnamon swirl coffee cake is the ultimate fall brunch treat. Preheat your oven to 350°F and grease a bundt pan. In a bowl, mix 2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon. In a separate bowl, beat 1 cup of sugar, ½ cup of butter, and 2 eggs until light and fluffy. Gradually add 1 cup of milk and the dry ingredients. Pour half of the batter into the pan, sprinkle with a mixture of ½ cup of brown sugar and 1 tablespoon of cinnamon, then pour the remaining batter on top. Bake for 40-45 minutes until golden. Serve warm with a dusting of powdered sugar.

Maple Roasted Brussels Sprouts

For a savory fall side, try maple roasted Brussels sprouts. Preheat your oven to 400°F and trim 1 pound of Brussels sprouts, cutting larger ones in half. Toss them in a bowl with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy and caramelized. For extra flavor, toss with cooked bacon pieces before serving. This dish adds a warm, sweet, and savory touch to your brunch table.

Pear and Walnut Salad

This pear and walnut salad is a light and refreshing addition to a fall brunch. In a large bowl, toss mixed greens with thinly sliced pears, ½ cup of crumbled blue cheese, and ¼ cup of toasted walnuts. In a small jar, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, and a pinch of salt. Drizzle the dressing over the salad and toss to combine. Serve as a starter or a side to balance out the richer brunch dishes.

This article originally appeared on RetailShout.

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