Apart from the crisp weather, beautiful colors in nature and a new season in fashion, fall offers an array of delicious food choices. So if you’re planning a fall wedding, your guests are in luck! Not only can you create a seasonal menu,

you can let the foodie fun continue with edible favors to thank your loved ones with. We’ve selected 10 tempting DIY treats that you can make for your guests.

1. Whipped Cinnamon Pumpkin Honey Butter

If you ever wanted autumn in a spreadable form, then you have finally found it. This butter has all of the flavors of fall and will be delicious spread on warm bagels and rolls. Just imagine how excited your guests will be to receive this packaged in mini jars. You can find out how to make it yourself over at The Kitchen McCabe.

2. Apple Cider Donuts

The donut of the season! Wrapping these in personalized brown paper bags is the ideal treat for the end of the reception. You can find the recipe for this delicious baked donut here.

3. Pumpkin Spice Latte Syrup 

It seems that the beginning of fall is no longer signalled by the changing leaves but by the arrival of the Pumpkin Spice Latte. Thanks to this DIY by House of Earnest, you can save your guests the endless trips to the coffee shop. Make a huge batch of syrup in advance then bottle them up as favors.

4. Candy Apples

Candy apples are the ultimate nostalgic treat for fall. Evoking memories of trick or treating and carnivals; they are also a fun project that your guests will love. We show you how to make them here.

5. Spiced Pumpkin Seed Brittle

With the abundance of pumpkin recipes that you’ll be indulging in, this brittle by Honestly Yum will help you use up any leftover seeds. You can box these up in cardboard boxes with stamped initials on the front.

6. Creamy Caramels

If you’re having a candy bar these soft caramels will make a great addition. A seasonal candy bar with brittle, bark, fudge and chocolate are great favors for your guests to take home with them. Find out how to make the caramels here on IW.

7. Candy Cashews

We’ve cooked up an addictive recipe for candy cashews. You can present them in jars or paper cones with a handmade label.

8. Caramel Corn

Yammie’s Noshery have a truly delectable recipe for crunchy caramel corn. Serve these up at the end of the night in paper bags, ideal for your guests to munch on the way home.

9. Boiled Apple Cider Syrup 

We can’t think of a better way to thank your guests than this inspired syrup by Reading My Tea Leaves. This boiled apple cider syrup will see your guests through the season. If you want to make this yourself, recruit some helpers and make a large batch well in advance!

10. Trail Mix 

Trail mix is so good and so simple to make, making it a wonderful favor. Use this recipe by Will Cook For Friends for inspiration. You can prepare jars of the mix in advance to give to your guests or opt for a pick and mix bar of ingredients for your guests to create their own!

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These adorable Jack O’ Lantern Orange Fruit Cups would be perfect for a fall wedding! They’re healthy, inexpensive, and a cinch to make!

To make these Jack O’ Lantern Orange Fruit Cups, you will need:

• an orange
• blackberries
• raspberries
• other fruit of your choice
• a knife

Gather your washed fruit.

Cut the top off of your orange. We used a big and juicy naval orange.

We cut the bottom of the orange too, so that the orange wouldn’t topple over. Don’t cut too much off or the juice will run out of the bottom.

Cut out small triangles for eyes.

Cut a small triangle for the nose and make a smiley mouth.

Use your knife to cut the orange away from the peel. We also cut it into four sections.

Scoop out sections of orange. Keep the sections to add to your fruit bowl.

This is how it should look when the orange has been removed.

Add fruit.

How’s that for an easy and adorable fall wedding treat?

Today’s couple, Niccola and Lewis, both work for NGOs in Africa, and witness poverty and struggle on a daily basis. Because of this, holding a large and lavish wedding didn’t feel right for them. Preferring a small and intimate affair instead, the couple were wed in a simple ceremony by the lake on the bride’s mother’s island in Georgian Bay while their immediate family (and dogs) looked on, and their two photographers, Jennifer and Hugh, captured every beautiful and emotional moment.

Niccola, 27  & Lewis, 36 

Dolphin Island in Nares Inlet, Georgian Bay, Canada

Wedding Date: September 1, 2013

Number of Guests: 14 (including bride & groom) + two photographers! 16 total

Wedding Cost: $5,000

Wedding Ceremony Location: Bride’s mother’s Island in Georgian Bay

Wedding Reception Location: In the main cottage

Why did you have an intimate wedding?

It was for a multitude of reasons. I have loved big weddings of my friends, but always knew I would have a small one. Part of it is my not having enough interest to plan a large wedding, part of it is not being convinced it would be a good use of our resources. My husband and I both work for NGO’s in Africa. We see, on a daily basis, poverty, disease, and struggle. We are so humbled by what we have and how lucky we are, I would have difficulty in justifying having a lavish wedding. It is not in our personalities. The irony of this though, is that Africans have HUGE weddings. It is the event of a lifetime, and no expense is spared.

What are some of the challenges that you faced planning an intimate wedding?

Very few, which was one of the highlights. We definitely underestimated how much time-intensive cooking would be required (it was a two day affair). It was more than we realized, and definitely added stress to the cooks (my brothers and mum) that we didn’t anticipate.

Was it difficult to pare down the guest list?

Once we made the decision that it was only going to be immediate family members and their significant others, it became incredibly easy.

Did you have any ‘issues’ with the small guest list from friends and family? If so, how did you address them?

We did. Friends were of course very understanding because it was so clear-cut; just family. However, we had to stick to just immediate family because the island can only sleep so many people.

What were the highlights of the ceremony?

There were too many to count. It was held at my favorite place on earth – at the front of my mum’s island, where the horizon and water stretch out as far as the eye can see. The gentle lapping of waves, combined with the occasional call of loons and seagulls creates an atmosphere I’ve never been able to match anywhere else in the world. There was nowhere else I would have rather been. I was barefoot, the dogs were running around hunting in puddles, and the most important people to me in the world were at my side – my parents, my brothers, and my husband. I started crying the moment it started, but so did everyone else. It was beautiful and such a happy time.

What were the highlights of the reception?

Our ‘reception’ was so casual. We all walked back from the front of the island to the main cottage, signed our marriage certificates, took communion, and then had champagne and hors d’oeuvres (foie gras on toasted baguette). We all just hung out in the late afternoon sun, incredibly happy, talking. It was perfect.

What was the best thing about having an intimate wedding?

It was incredibly relaxed, with much less pressure to ‘make sure everyone is happy’ the way one worries at bigger events. You are able to spend time with everyone, and truly celebrate with everyone. People are more comfortable showing emotions and sharing stories.

What advice do you have for couples who are considering an intimate wedding?

Stand your ground – there will probably be people who wished it would be a bigger wedding. Have fun with the menu – small weddings allow you to put more thought into what you eat, as you don’t need to worry as much about the cost of each plate per head. If you plan on doing the cooking in-house, make sure you have a plan. It is very hard for one stove to produce a meal for more than 12 people without food going cold. Because you are probably doing everything yourself, make sure you have a few people ready to run errands at the last minute – there will be things you forgot (for us, it was ice).

Vendors:

Floral: The flowers were picked wild on the island by my brother’s girlfriend Sasha, who has a masters degree in botany. She made beautiful arrangements, including my bouquet and small wildflowers on the sweetgrass head piece I wore.

Food: The food was a collaborative effort, everyone helped in giving ideas on the menu and picking things up, and my brothers and my mum – who are fabulous cooks – prepared everything by hand. We focused on sourcing all of the food locally, from biodynamic organic farmers. For the wedding dinner we had local wild mushroom soup to start, followed by asparagus wrapped in prosciutto, with filet mignon, wild rice, roasted greens. All of the meat came from Marlon’s Meats, a fantastic organic butcher in Toronto.

Cake: The cake was a 3 tier lemon cake from Dufflet, served with local berries we picked up at the farmer’s market.

Photography: Jennifer Moher and Hugh Whitaker.

Despite what they say about everything being bigger in Texas, Allison and Cameron decided to keep things small when it came to their wedding day in the Lone Star State. With just their children, their families, and their closest friends in attendance, the couple exchanged their vows in a heartfelt outdoor ceremony before celebrating with a fun-filled barn reception. And while they may have gone small with the guest list, like true Texans, they went big on everything else!

Special thanks to Allison Jeffers for sharing their special day with us.

Allison, 25 & Cameron, 37

Sisterdale, TX

Wedding Date: June 27, 2014

Number of Guests: 20

Wedding Cost: $17,000

Wedding Ceremony Location: Sisterdale Dancehall, Sisterdale, TX

Wedding Reception Location: Sisterdale Dancehall, Sisterdale, TX