The Fall season finally feels like it’s starting up and with it many people are switching to fall clothes, food, and vibes. For many people, this change of seasons means bundling up, getting cozy, and eating some yummy fall food. So, here’s some fan favorite fall food to get into the autumn mood.

The first food up is by Sophomore Sydney Gates, and her fall comfort food is her homemade pumpkin bread. Says Gates, “When I think of fall foods I think of spices and pumpkins and warm baked goods which are just the best. What I really love are fall drinks, I love a good pumpkin spice latte from Starbucks but I still think freshly baked goods are yummy”. 

Her recipe is as follows:

Preheat the oven to 350 degrees F, then line the bottom of two 8 by 4  inch loaf pans with a piece of parchment paper and photo and spray them with cooking spray. Next, add 2 cups of granulated sugar and ½ a cup of softened butter. Mix until well combined then add in 3 large eggs, 15 ounces canned pumpkin puree, and 2 teaspoons vanilla extract and mix. In a separate bowl mix together 2 3/4 cups all-purpose flour, ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt, ¾ teaspoons cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon nutmeg. Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Finish by folding in however many chocolate chips you want. After, pour the batter into the prepared pans then bake at 350 degrees for 45-55 minutes then let it cool for a few minutes before transferring to a wire rack to cool completely, and you’re done!

The second recommendation is by Sophomore Ruthie Preston. One autumn food she’s been meaning to try is Pumpkin Chai Latte Cupcakes. “For me fall is a time to get cozy for winter. Baking foods makes everything feel warm and toasty, also I love chai so I’m really excited to try this recipe!” says Preston. And who wouldn’t agree with her, when Pumpkin Chai Latte cupcakes just sound so mouth wateringly good.

Here’s the recipe: 

Preheat oven to 350 degrees F then take a cupcake pan and line it with cupcake wrappers. Then mix two teaspoons ground cinnamon, ½ teaspoons ground nutmeg, ½ teaspoons ground cloves, ¼ ground ginger, ½ pumpkin pie spice to make the spice mix. Then combine half of the spice mix with ⅓ cup of sugar and set it aside for later. For the batter mix 1 ½ cups cake flour, 1 can (15oz) pumpkin puree, ½ melted unsalted butter, ½ brown sugar, ¼ granulated sugar, 2 teaspoon vanilla extract, 2 eggs, ½ cup milk, ¼ baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and the half of the spice mix without sugar. After mixing thoroughly pour the batter mix into the lined cupcake pan and bake at 350 degrees for 20-23 minutes. Once removed from the oven and cooled, coat the top of the cupcakes with the sugar-spice mix then on top pipe with cream cheese frosting and enjoy!