Our Favorite Fall Recipes

Holiday gatherings might look a little different this year, but that doesn’t mean you can’t bring something delicious to the table! The SunCommon crew collected some of their favorite fall recipes for you to share with the ones you hold dear.

Carrot Souffle

“My favorite Thanksgiving dish!”

Prep time: 30 minutes

marlaina suncommon solar customer experience manager

Marlaina Hunter

Casserole Ingredients: 

  • 1 lb Carrots, cooked
  • 3 eggs
  • 1 teaspoon vanilla 
  • ½ cup melted butter
  • 2 tablespoons flour
  • Dash each of nutmeg and cinnamon
  • 1 teaspoon baking powder

Topping Ingredients:

  • 1 cup corn flakes cereal (crushed)
  • ½ cup brown sugar
  • 4 tablespoons softened butter
  • 1 cup chopped walnuts 


Preheat oven to 350°.  Cook carrots and puree in food processor. Add eggs and blend. Add sugar, flour, baking powder, butter, spices and blend until smooth. Pour into greased casserole dish. Combine topping ingredients and sprinkle over casserole. Bake 1 hour.

Superhero Muffins

“This one is an easy sell to the kiddos.”

Prep time: 10 minutes

Jarred Cobb

Jarred Cobb


  • 2 cups almond meal
  • 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
  • 1/2 cup chopped walnuts
  • 1/2 cup currants or raisins, optional
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 eggs, beaten
  • 1 cup grated zucchini (about 1 zucchini)
  • 1 cup grated carrot (about 2 carrots)
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup Grade B maple syrup
  • 1 teaspoon vanilla
  • Paper muffin cups


Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt. In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients, mixing until just combined. Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.

Ultimate Apple Pie

“It fills the space with the warm scent of apples and spices, and nothing says fall like apples and spices!”


Zoila Turcios

Pie Crust Ingredients: 

  • 2 ½ cups of flour
  • ¼ cup of sugar
  • ½ Tsp of salt
  • 1 cup of diced cold unsalted butter
  • ¼ cup of ice water

Pie Filling Ingredients:

  • 1 cup of unsalted butter
  • 2 Tbsp of flour
  • 1 cup of sugar
  • ¼ of water
  • 7 medium sized apples, sliced. (I use macoun and snowsweet apples) 
  • 1 ½ Tbsp of cinnamon
  • 1 Tsp of pumpkin pie spice


Pie Crust: Place all dry ingredients in a food processor, pulse until all are combined. Add in the butter, making sure not to handle butter too much to keep it from warming up. Pulse until it appears like a dry sand mixture. Slowly add the ice water, pulse one more time.
Place the dough on a board or counter, press it all until you mold it into a ball, or square, cover it and place it in the fridge for 2 hrs or overnight.

Pie Filling: In a pan, melt the butter on med-high, as it begins to zimmer, add the flour, whisk in the sugar and water, bring to a boil, lower the heat, until it becomes the consistency of honey. In a separate bowl, add the apple slices, once sauce is cooled a bit, add it to the apples, along with the cinnamon and pumpkin pie spice. Fold all ingredients together.

Then… Roll out the pie crust to your desired size, place on the pie plate, add filling, decorate it as you wish. Preheat the oven to 425°. Place pie in the oven for 15 minutes. Then, without opening the oven, lower heat to 350° and bake for an additional 45 minutes.

Cheese Bread

“This makes for the most amazing toast or soup companion. If you’re new to bread, this is also a super easy way to start.”

Prep time: 30 minutes

20180402_Patrick_Portrait_254A1003 2WEB

Patrick McCormack


  • 1/4 cup butter; softened 
  • 1-3/4 cup warm (100-115°F) water 
  • 3/4 cup gruyere or cheddar, freshly grated 
  • 1 tsp tabasco or Frank’s 
  • 1 tbsp granulated sugar 
  • 1/4 cup parmesan cheese, freshly grated
  • 5 to 6 cups all purpose flour 
  • 1 tbsp salt, or to taste 
  • 1 pack active dry yeast


Dissolve the yeast with the sugar in 1/4 cup of the warm water and allow it to proof. In a large bowl, mix 5 cups of flour and the salt. Make a well in the center and add the remaining 1-1/2 cups warm water, the butter, the Tabasco, and the yeast mixture. Stir with a wooden spoon or spatula or with your floured hands until the dough is well amalgamated. Turn out on a heavily floured board (use 1/2 cup flour) and knead for 10 to 12 minutes or until the dough is smooth, elastic, and rather satiny in texture and all the flour on the board is absorbed; add flour if you need it. Place the dough in a buttered or oiled bowl and turn to coat on all sides. Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, 1-1/2 to 2 hours or slightly more.

Punch down the dough, turn it out on a lightly floured board, and knead in the cheeses. When thoroughly blended, cut the dough in half and let rest for 10 minutes, then roll out each half into a rectangle about 11 x 6 inches and let rest for 2 or 3 minutes more. Roll each triangle up, pinching the edges as you do so, and tucking in the ends so that the loaf measures about 4-1/2 x 7-1/2 inches. Place the dough in two well buttered tins, cover, and let rise in a warm spot until the bread has reached the top of the tin, or slightly higher, or has more or less doubled in size.

Bake on the center of the middle rack of a preheated 375° oven for approximately 30 minutes, or until the loaves sound hollow when removed from the tins and rapped with the knuckles on both top and bottom. Bake directly on the oven rack, without the tins, for a few minutes to firm the crust. Cool the bread on racks before slicing.

Cranberry Bread

“This recipe was, and still is, an all-time favorite of mine growing up. It is extra special because it comes from a book my parents used to read to me when I was little: Cranberry Thanksgiving by Harry & Wende Devlin. It reminds me of the fall and is something I plan to make for my future kiddos.”

Prep time: 30 minutes

SunCommon's Lisa Borducci

Lisa Borducci


  • 2 cups flour 
  • 1 cup sugar
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda 
  • ¼ cup canola oil 
  • 1 egg
  • 1 tsp grated orange peel 
  • ¾ cup orange juice 
  • 1 ½ cup raisins 
  • 1 ½ cup chopped fresh cranberries 
  • 1 ½ cup walnuts


Preheat oven to 350° and grease a 9 x 5 x 3 loaf pan – set aside. Mix all the dry ingredients (flour, sugar, baking powder, salt, baking soda) into a large bowl. Combine canola oil, egg, orange juice, and orange peel in a separate large bowl. Pour wet ingredients into the large bowl of dry ingredients and mix thoroughly. Fold in raisins, chopped fresh cranberries and walnuts into the mixture. Pour mixture into greased loaf pan. Bake for 1 hour at 350°, or until a toothpick in center comes out clean. *BAKING TIP*  If the bread is browning on top but is still wet on the inside, cover with aluminum foil and continue to bake until the inside is dry/cooked through.

Pumpkin Brownies

“I’ve got a sweet tooth… Plus, this recipe is a super simple upgrade to your average brownies.”

Prep time: 10 minutes

Maddy Headshot

Maddy Brydges


  • Brownie mix of your choice
  • 1/2 can pumpkin (not pumpkin pie filling)
  • 6 oz cream cheese
  • 3 tablespoons sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup milk chocolate chips


Preheat your oven to whatever instructions are on the brownie mix box. 350° works well. Make the brownie mix in a separate bowl. Follow the directions on the box. Add the chocolate chips to the brownie mix. Stir them in and set the bowl and set to the side. Mix the pumpkin, cream cheese (softened), sugar, and pumpkin pie spice in another bowl. Mix until very smooth. Spray your pan with cooking spray before starting. Pour half of the brownie mix into the pan and spread out so the entire bottom of the pan is covered. Next add the pumpkin. You can either spoon the pumpkin filling onto the brownie in chunks or spread it out evenly. Cover the pumpkin with the rest of the brownie batter and smooth out the top.

Now you’re ready to bake! Since you’re adding some depth with the pumpkin mix, you’ll need to cook a bit longer than what the box mix says (~12 extra minutes for the pan I used). To check if brownies are done, dip a fork into the middle of the brownies. If the fork comes out clean, they’re done!

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