Vegan Pumpkin Spice Muffins
Vegan pumpkin spice muffins are the perfect treat to welcome the fall season. These moist and flavorful muffins are infused with warm spices and the comforting taste of pumpkin, making them a delicious dessert or snack that anyone, vegan or not, can enjoy. They are easy to make and can be paired with a cozy cup of coffee or tea.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Pumpkin puree | 1 cup |
| Coconut sugar | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Pumpkin spice | 1 tbsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Almond milk | ½ cup |
| Coconut oil (melted) | ⅓ cup |
| Maple syrup | ¼ cup |
| Vanilla extract | 1 tsp |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with liner cups.
- In a mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, pumpkin spice, ground cinnamon, and salt.
- In another bowl, combine the pumpkin puree, almond milk, melted coconut oil, maple syrup, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped walnuts.
- Divide the batter evenly among the muffin liners and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely. Enjoy!
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Caramel Apple Crumble Bars
Caramel apple crumble bars are a delightful and satisfying dessert perfect for fall. These bars feature a buttery oat crumble base topped with juicy, spiced apples, and a rich vegan caramel sauce that brings everything together. They are simple to make and are sure to be a hit at gatherings or as a cozy treat at home.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Rolled oats | 1 cup |
| Brown sugar | ½ cup |
| Coconut oil (melted) | ½ cup |
| Ground cinnamon | 1 tsp |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Apples (peeled and diced) | 3 cups |
| Lemon juice | 1 tbsp |
| Vegan caramel sauce | 1 cup |
| Chopped pecans (optional) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a large mixing bowl, combine the flour, rolled oats, brown sugar, melted coconut oil, ground cinnamon, baking powder, and salt, mixing until crumbly.
- Reserve about 1 cup of the mixture for topping, then press the remaining mixture into the bottom of the prepared baking dish to form a crust.
- In a separate bowl, toss the diced apples with lemon juice and spread them evenly over the crust.
- Drizzle the vegan caramel sauce over the apples and sprinkle the reserved crumble mix and chopped pecans on top.
- Bake for 30-35 minutes until the topping is golden and the apples are tender.
- Allow to cool before slicing into bars and serving. Enjoy!
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Maple Glazed Donuts
Maple glazed donuts are a delightful vegan treat that embody the essence of fall with their warm spices and the sweet, rich flavor of maple syrup. Soft and fluffy, these donuts are baked rather than fried, making them a healthier option without sacrificing taste. Topped with a luscious maple glaze, they’re perfect for enjoying with a cup of coffee on a cozy autumn morning or as an indulgent snack any time of day.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tbsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Maple syrup | ¾ cup |
| Almond milk | ½ cup |
| Coconut oil (melted) | ¼ cup |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the maple syrup, almond milk, melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Pour the batter into the prepared donut pan, filling each cavity about halfway.
- Bake for 10-12 minutes until the donuts are golden and spring back when touched.
- Allow cooling briefly before transferring to a wire rack to cool completely.
- For the glaze, whisk together maple syrup and a bit of powdered sugar until smooth and drizzle over the cooled donuts. Enjoy!
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Spiced Pear Cake
Spiced pear cake is a delectable vegan dessert that captures the warm flavors of fall through the use of fresh pears and aromatic spices. This moist and tender cake is perfect for celebrating the season, whether served as a cozy dessert after dinner or enjoyed with a cup of tea during the afternoon. Its delightful combination of spices and sweetness makes it an irresistible treat that will impress family and friends alike.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | ½ tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Brown sugar | ¾ cup |
| Almond milk | ¾ cup |
| Applesauce | ½ cup |
| Vanilla extract | 1 tsp |
| Fresh pears, diced | 2 medium |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, combine the brown sugar, almond milk, applesauce, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in the diced pears and chopped walnuts (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature. Enjoy!
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Vegan Chocolate Pecan Pie
Vegan chocolate pecan pie is a rich and indulgent dessert that combines the classic flavors of pecan pie with the added luxury of chocolate. This dairy-free and egg-free version offers all the sweetness and nuttiness of the traditional recipe while ensuring it’s suitable for those following a vegan lifestyle. Perfect for holiday gatherings or cozy autumn evenings, this pie will satisfy any sweet tooth.
| Ingredients | Quantity |
|---|---|
| Vegan pie crust | 1 (9-inch) |
| Pecans | 1 ½ cups |
| Dark chocolate chips | 1 cup |
| Maple syrup | ¾ cup |
| Coconut sugar | ¼ cup |
| Ground flaxseed | 2 tbsp |
| Water | 6 tbsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and place the pie crust in a 9-inch pie pan.
- In a small bowl, whisk together ground flaxseed and water to create a flax egg; let it sit for 5 minutes.
- In another bowl, melt the dark chocolate chips in the microwave or over a double boiler until smooth.
- Combine melted chocolate with maple syrup, coconut sugar, vanilla extract, and salt in a large bowl; mix well.
- Stir in the flax egg and combine until smooth.
- Fold in the pecans and pour the mixture into the prepared pie crust.
- Bake for 30-35 minutes, or until the filling is set and slightly firm to the touch.
- Allow the pie to cool completely before slicing and serving. Enjoy your delicious vegan chocolate pecan pie!
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Autumn Harvest Cookie Sandwiches
Autumn Harvest Cookie Sandwiches are a delightful treat perfect for the fall season. These soft and chewy cookies, infused with flavors of pumpkin and warm spices, are sandwiched around a creamy vegan frosting, creating a delicious dessert that is sure to impress at any gathering or cozy night in. With a combination of seasonal ingredients, these cookie sandwiches celebrate the essence of autumn.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Ground ginger | ½ tsp |
| Salt | ¼ tsp |
| Coconut oil (melted) | ½ cup |
| Brown sugar | 1 cup |
| Maple syrup | ¼ cup |
| Pumpkin puree | 1 cup |
| Vanilla extract | 1 tsp |
| Non-dairy cream cheese | 8 oz |
| Powdered sugar | 2 cups |
| Non-dairy milk | 2-4 tbsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, combine melted coconut oil, brown sugar, maple syrup, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them out evenly. Bake for 10-12 minutes.
- Allow cookies to cool completely on a wire rack.
- For the filling, beat together non-dairy cream cheese, powdered sugar, and non-dairy milk until smooth and creamy.
- Spread a generous amount of the cream mixture onto the flat side of one cookie, then top with another cookie to form a sandwich.
- Enjoy your Autumn Harvest Cookie Sandwiches with a warm cup of cider or tea!
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Cinnamon Roasted Butternut Squash Brownies
Cinnamon Roasted Butternut Squash Brownies are a decadent and uniquely flavored vegan dessert that perfectly captures the essence of fall. These fudgy brownies are made rich with roasted butternut squash and fragrant cinnamon, offering a delightful twist that brings warmth and comfort to your dessert table. Perfect for any autumn gathering, these brownies are sure to become a seasonal favorite!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Cocoa powder | ½ cup |
| Cinnamon | 1 tsp |
| Baking soda | ½ tsp |
| Baking powder | ½ tsp |
| Salt | ¼ tsp |
| Brown sugar | 1 cup |
| Maple syrup | ½ cup |
| Non-dairy milk | ¼ cup |
| Coconut oil (melted) | ⅓ cup |
| Roasted butternut squash | 1 cup (mashed) |
| Vanilla extract | 1 tsp |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a bowl, whisk together flour, cocoa powder, cinnamon, baking soda, baking powder, and salt.
- In another bowl, mix together brown sugar, maple syrup, non-dairy milk, melted coconut oil, roasted butternut squash, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in chopped walnuts if using.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Let cool before slicing into squares and enjoy your delicious Cinnamon Roasted Butternut Squash Brownies!
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Vegan Sweet Potato Cheesecake
Vegan Sweet Potato Cheesecake is a creamy and decadent dessert that combines the rich flavors of sweet potatoes with a delightful vegan cheesecake filling. This autumn-inspired dessert is both comforting and satisfying, making it perfect for those crisp fall evenings and seasonal celebrations. With a buttery crust and a smooth filling, this cheesecake will impress both vegans and non-vegans alike!
| Ingredients | Quantity |
|---|---|
| Vegan graham cracker crumbs | 1 ½ cups |
| Coconut oil (melted) | ⅓ cup |
| Brown sugar | ¼ cup |
| Sweet potato (cooked and mashed) | 1 cup |
| Full-fat coconut milk | 1 cup |
| Maple syrup | ½ cup |
| Nutritional yeast | ¼ cup |
| Cornstarch | 3 tbsp |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Optional toppings (e.g., pecans, coconut whipped cream) | As desired |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted coconut oil, and brown sugar to create the crust. Press the mixture into the bottom of the prepared pan.
- In another bowl, blend the cooked sweet potato, coconut milk, maple syrup, nutritional yeast, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
- Pour the sweet potato filling over the crust in the springform pan and spread evenly.
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool before refrigerating for at least 4 hours, preferably overnight, for it to set completely.
- Slice, serve, and enjoy your delicious Vegan Sweet Potato Cheesecake!
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Cranberry Orange Scones
Cranberry Orange Scones are delightful treats bursting with fall flavors. These tender and flaky scones are infused with the bright zest of oranges and tart cranberries, making them a perfect accompaniment to a warm cup of tea or coffee during the cozy autumn months. Whether enjoyed for breakfast or as an afternoon snack, these vegan scones are sure to satisfy your sweet cravings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Coconut sugar | ¼ cup |
| Baking powder | 1 tbsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Vegan butter (cold) | ½ cup |
| Fresh orange juice | ¼ cup |
| Zest of 1 orange | 1 tbsp |
| Almond milk (or any plant-based milk) | ½ cup |
| Dried cranberries | 1 cup |
| Optional: extra sugar for sprinkling | As desired |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
- Cut in the cold vegan butter until the mixture resembles coarse crumbs.
- Stir in the orange juice, orange zest, and almond milk until just combined. Fold in the dried cranberries.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat into a circle about 1-inch thick.
- Cut into wedges or use a biscuit cutter to cut out scones and place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until the scones are golden brown. Allow to cool slightly before serving. Enjoy!
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Chai Spiced Oatmeal Cookies
Chai Spiced Oatmeal Cookies are the perfect fusion of warmth and sweetness, combining the comforting flavors of chai spices with hearty oats. These vegan cookies are soft, chewy, and packed with aromatic spices like cinnamon, ginger, and cardamom, making them a delightful treat for cozy fall evenings or any time you crave a touch of spice.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| All-purpose flour | 1 cup |
| Coconut sugar | ¾ cup |
| Baking soda | 1 tsp |
| Ground cinnamon | 2 tsp |
| Ground ginger | 1 tsp |
| Ground cardamom | ½ tsp |
| Ground cloves | ¼ tsp |
| Salt | ¼ tsp |
| Unsweetened applesauce | ½ cup |
| Maple syrup | ¼ cup |
| Coconut oil (melted) | ⅓ cup |
| Vanilla extract | 1 tsp |
| Chopped nuts or chocolate chips (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the rolled oats, flour, baking soda, spices, and salt.
- In another bowl, whisk together the applesauce, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just mixed. Fold in nuts or chocolate chips if desired.
- Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Pumpkin Ice Cream Sundaes
Pumpkin Ice Cream Sundaes are a delightful and creamy vegan dessert that truly embodies the flavors of fall. This indulgent treat combines smooth pumpkin ice cream with a variety of toppings, making it a perfect way to enjoy seasonal ingredients while satisfying your sweet tooth. Whether it’s for a cozy night in or a festive gathering, these sundaes are sure to impress!
| Ingredients | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup |
| Coconut cream | 1 can (13.5 oz) |
| Maple syrup | ¾ cup |
| Pumpkin spice | 1 tsp |
| Vanilla extract | 1 tsp |
| Sea salt | ¼ tsp |
| Vegan sugar cookies (crumbled) | 1 cup |
| Chopped nuts | ½ cup |
| Vegan chocolate sauce | ½ cup |
| Non-dairy whipped cream (optional) | For topping |
Cooking Steps:
- In a mixing bowl, combine canned pumpkin puree, coconut cream, maple syrup, pumpkin spice, vanilla extract, and sea salt. Blend until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, freeze the mixture in a container, stirring every 30 minutes until firm.
- Once the ice cream is ready, scoop it into bowls or glasses.
- Top with crumbled vegan sugar cookies, chopped nuts, and a drizzle of vegan chocolate sauce.
- Add a dollop of non-dairy whipped cream if desired and enjoy!
