Fall Vanilla Spice Sugar
A warm, vanilla-forward finishing sugar with cozy fall spices that makes everyday baking simple and delicious.
What it is: a vanilla-and-spice sugar blended for fall baking. What it tastes like: warm, gently sweet, and aromatic with a soft vanilla finish. How to use: sprinkle over toast or oatmeal, finish coffee or cider, or fold into muffins, quick breads, and apple bakes.
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Your Shortcut to Fall Flavor
Simple ways to use Fall Vanilla Spice Sugar every day.
Apples: Sprinkle over sliced apples before baking or roasting for a warm, caramelized finish.
Pumpkin: Stir into pumpkin bread, muffins, or pancakes for instant fall flavor.
Breakfast: Finish oatmeal, toast, waffles, or pancakes with a quick sprinkle.
Coffee & Drinks: Use as a finishing sugar on lattes, cider, or hot chocolate.
Baking: Fold into fall cookies, quick breads, or pie toppings.
Finishing: Sprinkle over pastries, fruit, or warm baked goods right before serving.
Recipes Using Fall Vanilla Spice Sugar
A collection of cozy recipes you can make right now.
Easy Fall Vanilla Spice Sugar Apple Crisp
A no-fuss, crowd-pleasing crisp you can bake any weeknight.
Ingredients
- 4 cups sliced apples
- 3 tbsp Fall Vanilla Spice Sugar (divided)
- 1/2 cup rolled oats
- 1/3 cup flour (or gluten-free blend)
- 1/4 cup cold butter, cubed
- Pinch of salt
Instructions
- Toss apples with 1 tbsp Fall Vanilla Spice Sugar and a pinch of salt. Spread in a small baking dish.
- In a bowl, combine oats, flour, 2 tbsp Fall Vanilla Spice Sugar, and butter. Rub together until crumbly.
- Sprinkle topping over apples. Bake at 350°F for 30-35 minutes until bubbling and golden. Serve warm.
Pumpkin Spice Breakfast Muffins
Cozy grab-and-go muffins that make mornings feel like the Blue Ridge in October.
Ingredients
- 1 1/2 cups flour (or gluten-free blend)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup milk (or dairy-free)
- 1/3 cup oil or melted butter
- 1/2 cup Fall Vanilla Spice Sugar (plus extra for topping)
Instructions
- Whisk dry ingredients. In another bowl, whisk wet ingredients.
- Fold together until just combined. Portion into a lined muffin tin. Sprinkle tops with Fall Vanilla Spice Sugar.
- Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.
Apple Cinnamon Sourdough Toast
Comforting toast with a crisp-sweet finish.
Ingredients
- 2 slices sourdough bread
- 1 tbsp butter, softened
- 1 small apple, thinly sliced
- 2-3 tsp Fall Vanilla Spice Sugar
Instructions
- Toast or griddle sourdough with butter until golden.
- Layer apple slices on top and sprinkle generously with Fall Vanilla Spice Sugar.
- Return to pan for 1-2 minutes to warm and lightly caramelize. Serve immediately.
Mountain Morning Oatmeal
A warm bowl for crisp, early starts.
Ingredients
- 1 cup rolled oats + water or milk to cook
- Pinch of salt
- 1 banana or apple slices (optional)
- 1-2 tsp Fall Vanilla Spice Sugar, to finish
Instructions
- Cook oats to your preferred texture.
- Top with fruit if you like, then finish with Fall Vanilla Spice Sugar.
- Stir and enjoy while warm.
Sourdough Apple Cinnamon Rolls with Fall Vanilla Spice Sugar
Soft, tangy rolls with a cinnamon-sugar swirl and crisp-sweet finish.
Ingredients
- Dough: 120g active starter, 240g warm milk, 60g melted butter, 60g sugar, 8g salt, 420–450g bread flour.
- Filling: 2 tbsp softened butter, 1 small apple (diced), 60g Fall Vanilla Spice Sugar.
- Finish: 2–3 tsp Fall Vanilla Spice Sugar.
Instructions
- Mix dough, rest 20 min, knead smooth.
- Bulk rise until puffy (2–3 hrs, warm).
- Roll 12×16 in, spread butter, sprinkle sugar + apple.
- Roll up, slice 9, pan.
- Proof until pillowy; bake 375°F 22–25 min. Brush with butter, finish with Fall Vanilla Spice Sugar.
Sourdough Pumpkin Bread with Fall Vanilla Spice Sugar
A tender, lightly spiced loaf perfect for slicing and toasting.
Ingredients
- Wet: 240g pumpkin puree, 2 eggs, 120g oil, 100g sourdough starter (active or discard).
- Dry: 250g all‑purpose flour, 8g baking powder, 4g baking soda, 6g fine salt, 120g Fall Vanilla Spice Sugar.
Instructions
- Whisk wet and dry separately, combine just until mixed.
- Bake in a greased 8.5×4.5 in pan at 350°F for 50–60 min; sprinkle top with 1–2 tsp Fall Vanilla Spice Sugar in last 10 min.
Sourdough Discard Apple Muffins with Fall Vanilla Spice Sugar
Quick, cozy muffins that make good use of discard.
Ingredients
- Wet: 200g sourdough discard, 1 egg, 120g milk, 60g oil.
- Dry: 200g flour, 8g baking powder, 3g baking soda, 4g salt, 100g diced apple, 90g Fall Vanilla Spice Sugar.
Instructions
- Fold wet into dry.
- Portion into 12 cups, top with extra Fall Vanilla Spice Sugar. Bake 375°F for 16–18 min.
Sourdough + Fall Vanilla Spice Sugar
Fall Vanilla Spice Sugar was designed to complement Clear Creek Sourdough starters and your favorite sourdough bakes.
• Sourdough Apple Cinnamon Rolls
• Sourdough Pumpkin Bread
• Sourdough Apple Fritter Bread
• Sourdough Discard Apple Muffins
Already have a Clear Creek starter?
Fall Sugar was made to play nicely with your favorite sourdough bakes. Try it in cinnamon rolls, muffins, discard recipes, sweet breads, and more.
Made for sourdough bakers.
Fall Vanilla Spice Sugar was created to bring warm vanilla and fall spice to your favorite sourdough bakes—from cinnamon rolls and sweet breads to discard recipes.
New to sourdough? Start here.
Bring a little Clear Creek into your kitchen with our traditional sourdough starter.
Inspired by Fall in the Blue Ridge
There’s something about fall in the mountains—the crisp mornings, apple season, pumpkins at the farm stands, and the smell of something baking in the kitchen.
Fall Vanilla Spice Sugar was created to bring a little of that feeling home.
