1. Pumpkin spice latte: chosen by freshman Hannah Hilton

“I get them every Thursday morning before I go to school for the Jags for Joplin meeting because they’re so awesome.” Beginning at $3.79 at Starbucks.

2. Candy corn: chosen by freshman Max Talley

“I eat candy corn around Halloween. I also like the pumpkin-shaped candy corn…when you see something colorful, don’t you just want to eat it?” Brach’s brand, $1.79 at grocery and convenience stores

3. Caramel apples: chosen by junior Jayce Knowles

“I love going to the Rocky Mountain Chocolate Factory at the Legends and getting the caramel apples with blue, green and brown M&Ms.” Beginning at $4.50 at the Rocky Mountain Chocolate Factory located at the Legends at Village West

4. Apple cider: chosen by sophomore Erin Sackett

“I recently have been drinking it with every meal because I think it tastes a lot better than pop. It’s so sweet but also a little bitter which makes the perfect combination and it makes me happy.” Louisburg Cider Mill brand, $5.98 for a jug.

5. Apple pie muffins: JagWire pick

Combining decadent apple pie with a muffin makes this treat perfect to eat around fall. Offering the consumres the delightfulness of a seasonal pie and the convenience of a muffin, these make for a quick and easy breakfast option.

Ingredients:

2 1/4 cups all-purpose flour

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp kosher salt

1 egg

1 cup buttermilk, or 1 cup milk plus 1 tbsp lemon juice (allow to sit for five minutes)

1 tsp vanilla extraact

1 1/2 cups packed brown sugar

2 cups peeled and chopped Granny Smith apples

For the topping:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

1/4 cup rolled oats

1 tsp ground cinnamon

3 tbsp butter, melted

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Line 12 cup muffin cups with paper liners. Set aside.

2. In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.

3. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.

4. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.

5. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.

6. Cool on wire rack. Store at room temperature.

Recipe from: www.mybakingaddiction.com

6. Pumpkin pancakes: chosen by senior Leah Rettig

“Last night, I had pumpkin pancakes. It was delicious, with hot maple syrup, its the best. I probably have them maybe two times a week lately. Kind of gross, but I like them because pumpkin makes me happy. So does IHOP. That’s my two favorite things in the world combined.” Beginning at $3.99 at IHOP.

7. Chunky pecan pie bars: JagWire pick

These bars are a mix of pecans and chocolate that make for an excellent autumn treat.

For the crust:

1 1/2 cups all-purpose flour

1/2 cup butter, softened

1/4 cup packed brown sugar

Filling:

3 eggs

3/4 cup corn syrup

3/4 cup sugar

2 tbsp butter, melted

1 tsp vanilla extract

1 3/4 cups coarsely chopped semisweet chocolate

1 1/2 cups chopped pecans

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-13-by-2-inch baking pan.

2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature.

Recipe from: www.browneyedbaker.com