Our Favorite Fall Recipes
It's the season for baking! Whether you're hosting a bake sale, party or potluck, these fun and easy recipes will delight your community. Try them all! For more baked goods and beyond, check out our recipe page.
Pumpkin Chocolate Muffins
The perfect fall treat! Fairly traded chocolate chips deliciously complement a classic pumpkin spice flavor.
- 1 2/3 cups flour
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 15oz pureed pumpkin
- 2 eggs
- 1/2 cup butter - melted
- 1 cup Equal Exchange Organic Chocolate Chips
- Preheat oven to 350F.
- Grease muffin pan(s) or line with muffin papers.
- Mix flour, sugars, baking soda, baking powder, and salt in a large bowl.
- In another bowl, break eggs and add pumpkin and butter. Stir rapidly until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in. Do not over mix.
- Scoop into pan and bake 20-25 minutes. They should still seem a little underdone when removed from the oven - test with a toothpick.
Halloween Chocolate Cupcakes
Yummy, spooky and fun to make! Our baking cocoa gives these cupcakes a rich chocolate taste.
For the cupcakes:
- 1 c. Equal Exchange Organic Baking Cocoa
- 2 1/3 c. all-purpose flour
- 1 2/3 c. brown sugar
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 c. chocolate chips
- 3 large eggs
- 1 1/2 c. milk
- 1 Tbsp. vanilla extract
- 1 Tbsp. vinegar, cider or white
- 1/2 c. vegetable oil
For the frosting:
- 6 Tbsp. unsalted butter, softened
- 1/3 c. vegetable shortening
- 1/8 tsp. salt
- 4 to 5 c. glazing sugar or confectioners' sugar
- 2 tsp. vanilla extract, Pure Vanilla Plus, or a mixture of both
- 1/4 to 1/3 c. milk
- Natural Food Dye
- Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, oil, and vinegar. Stir this mixture into the dry ingredients, mixing until everything is well combined.
- Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full.
- Bake the cupcakes for 20 to 22 minutes, or until a cake tester or toothpick inserted in the center of one of the middle cupcakes comes out clean.
- Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan, and transfer to a rack to cool. Store cooled cupcakes airtight.
- Beat together the butter, shortening, and salt.
- Add the sugar, vanilla, and ¼ c. milk, and beat until fluffy. Add additional milk if the frosting seems too stiff to spread.
- Split frosting into two separate bowls and color as desired.
Adapted from King Arthur Flour
Favorite Chocolate Chip Cookies
We found our favorite recipe for this classic treat and made it even better by adding organic chocolate chips from small farmers!
- 2/3 c. light brown sugar, firmly packed
- 2/3 c. granulated sugar
- 1/2 c. unsalted butter
- 1/2 c. vegetable shortening
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract, optional
- 1 tsp. vinegar, cider or white
- 1 tsp. baking soda
- 1 large egg
- 2 c. King Arthur Unbleached All-purpose Flour
- 2 c. Equal Exchange Organic Bittersweet Chocolate Chips (70%) or Semisweet Chocolate Chips (55%)
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to thoroughly combine ingredients.
- Mix in the flour, then the chocolate chips.
- Use a spoon to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread while baking.
- Bake the cookies for 11 to 12 minutes, until edges are chestnut brown and tops are light golden brown. Remove from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.
Adapted from King Arthur Flour's Chocolate Chip Cookies recipe.
Sinful Dark Chocolate Brownies
Our fairly traded chocolate chips and baking cocoa combine to make these decadent, fudgy brownies.
- 1/3 cup Equal Exchange Organic Extra Virgin Olive Oil
- 1/2 cup Equal Exchange Organic Bittersweet Chocolate Chips (70%)
- 1/2 cup maple syrup
- 1/4 cup agave nectar
- 2/3 cup whole wheat pastry flour
- 1/4 cup Equal Exchange Organic Baking Cocoa
- 2 organic eggs
- 1/2 teaspoon pure vanilla extract
- 1 pinch sea salt
- Preheat oven to 325F.
- Grease an 8 x 8 inch baking pan with oil and lightly dust with flour.
- In a saucepan, heat the oil and chocolate over low heat, stirring constantly until fully melted.
- Remove from heat. Stir in the remaining ingredients.
- Pour batter into pan and bake for 30-35 minutes. Let cool before cutting.
Makes 9 brownies.
Contributed by Carol Wasserman, Chappaqua, NY