sugar, spice and everything nice for fall recipes
As fall arrives, embracing seasonal recipes does more than just bring comfort, it's a way to nourish our bodies, minds and souls. Fall recipes generally include seasonal harvests such as pumpkins, nutmeg, spices and squash. These dishes not only provide a comforting warmth as the temperature drops and illness starts spreading, but are also packed with important nutrients that support immunity and health. These fall recipes celebrate the flavors of the season while continuing to provide us with warmth and comfort.
Ingredients:
1 cup of peanut butter
½ cup brown sugar
1 egg
1 teaspoon vegan butter (or regular)
Chocolate chips (or peanut butter chips)
FALL COOKIES
Recipe:
Begin by getting a large bowl and preheat oven to 350F.
Add the peanut butter, brown sugar and egg.
Mix well until it has a doughy consistency.
Then add the butter and chocolate chips to your liking and mix until everything is fully combined.
Get a baking pan and line it with parchment paper,
Separate equal balls of cookie dough onto the baking sheet and put into the oven for 10-11 minutes or until edges are golden-brown
Let rest for 5-10 minute and enjoy the cookies!!
Recipe from Solonia Allen
PUMPKIN LOAF
Ingredients:
2 cups all purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ½ sticks of unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can of 100% pure pumpkin
Recipe:
Begin by combining the flour, salt, baking powder, baking soda and spices in a medium-sized bowl.
Whisk well.
Then get a large bowl or electric mixer and beat the butter and sugar until combined, it will look a little crumbly.
Then add the eggs one at a time, beating well after each addition.
Continue beating until light and fluffy.
Add the pumpkin and beat until combined, at this point, it will look a little curdled or grainy, this is okay!
Add the dry ingredients to the pumpkin mixture and beat on until combined.
Preheat your oven to 325 degrees and transfer the batter to loaf pans
Bake for 65-75 minutes or until a toothpick comes out clean.
Let rest and enjoy the pumpkin loafs!!
Recipe from Athena Miller (’27)
PUMPKIN MUFFINS
Ingredients:
¾ cup of unsalted butter melted and cooled for 10 minutes
½ cup of granulated sugar
¼ cup of light brown sugar
2 large eggs (lightly beaten)
1 cup of canned pumpkin puree
2 tablespoons milk
1 ½ teaspoon vanilla extract
1 ¼ cups of all-purpose flour
¾ teaspoons baking powder
¾ teaspoons baking soda
½ teaspoon salt
2 teaspoons pumpkin spice
½ teaspoon ground cinnamon
STREUSEL TOPPING
1 ¼ cup all purpose flour
½ cup light brown sugar tightly packed
⅓ cup of sugar
¾ teaspoon of ground cinnamon
6 tablespoons of salted butter
Recipe:
Start by preheating the oven to 375F and line a 12-count muffin tin with paper liners, set aside.
Get a large bowl and combine melted butter, granulated sugar and brown sugar.
Stir well.
Whisk in eggs, add pumpkin puree, milk and vanilla extract, and mix well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice and cinnamon until well combined.
Add dry ingredients to wet ingredients and gently stir until combined, making sure to not overmix.
Evenly divide the muffin batter into the prepared muffin tins.
Set aside to prepare the streusel.
Prepare streusel by whisking together flour, sugars and cinnamon.
Pour melted butter into the mixture and, using a fork, stir until crumbles form.
Do not overwork the streusel or you'll end up with a paste. It should be nice and clumpy.
Using your hands, evenly divide the streusel over the muffin batter, piling streusel over the batter and gently pressing the topping into the batter.
Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once out of the oven, allow muffins to cool in a muffin pan for 5 minutes before removing them to a cooling rack.
Enjoy the muffins!!
Recipe from Mirna Garmakani (’27)