Tento příspěvek je dostupný i v Češtině

This Homemade Pumpkin Maple Granola is crunchy, sweet, full of autumn flavor and so easy to make. Made with pumpkin puree along with oats, pecans, maple syrup, pumpkin seeds, pumpkin spice, and coconut oil. Vegan. Gluten-free option.

THIS PUMPKIN MAPLE GRANOLA IS

• vegan
• gluten-free (if using certificate gluten-free oats)
• dairy-free
• refined sugar-free
• healthy
• sweet
• crunchy
• spiced
• naturally sweetened with maple syrup
• made with 8 ingredients
• quick and easy to make
• perfect for breakfast or snack

WHAT YOU NEED TO MAKE PUMPKIN MAPLE GRANOLA

You need the following ingredients to make this granola (the exact measurements are in the recipe card below):

• Rolled oats – Also known as old-fashioned oats. For GF granola, use certificate gluten-free rolled oats.
• Pecans – Use whole or chopped pecans. You can use any nuts of your choice, such as cashews, almonds, walnuts, or hazelnuts.
• Pumpkin seeds
• Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
• Sea salt – balances the sweetness.
• Pumpkin puree – I recommend using thicker pumpkin puree. If the puree is too watery, it may take longer to bake, or the granola may be less crunchy.
• Maple syrup – helps to stick the granola together.
• Coconut oil – You can use any oil of your choice.

Equipment you need:

• Baking tray
• Parchment paper
• Mixing bowl
• Spatula or wooden spoon

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX

Making homemade pumpkin spice is easy. All you need is to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE THE BEST HOMEMADE PUMPKIN MAPLE GRANOLA

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.

2. Step: Prepare the granola

To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.

3. Step: Bake the granola

Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.

Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).

HOW TO SERVE PUMPKIN MAPLE GRANOLA

5 ways to enjoy homemade granola:

• plant-based milk
• vegan yogurt
• on top of porridge, smoothie, fruit salad
• mix into muffin or cake batter
• on its own as a snack

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE GRANOLA?

First, make sure the granola has cooled completely. Then store the granola in an airtight container at room temperature.

HOW LONG DOES HOMEMADE PUMPKIN MAPLE GRANOLA LAST?

Homemade granola will last for up to 1 month in an airtight container at room temperature.

CAN YOU FREEZE HOMEMADE GRANOLA?

Yes, you can freeze homemade granola. Once the granola has cooled, pack it in an airtight container and place it into a freezer. It will last for about 3 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Maple Pecan Granola
• Pumpkin Pecan Coffee Cake
• Chocolate Chip Oatmeal Bars
• Pumpkin Bread
• Pecan Pie Bars
• Pumpkin Cupcakes

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

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HOMEMADE PUMPKIN MAPLE GRANOLA

This Homemade Pumpkin Maple Granola is crunchy, sweet, full of autumn flavor and so easy to make. Made with pumpkin puree along with oats, pecans, maple syrup, pumpkin seeds, pumpkin spice, and coconut oil. Vegan, gluten-free option.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 18 servings (about 3 cups)

Calories 119kcal

Author Plantiful Bakery

Ingredients

• 1 ½ cup (150g) rolled oats*
• 1 cup (115g) pecans
• ¼ cup (35g) pumpkin seeds
• ½ tbsp pumpkin spice
• pinch salt
• 1/3 cup (75g) pumpkin puree
• 1/3 cup (80g) maple syrup
• 3 tbsp (41g) coconut oil, melted

Instructions

• Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.
• To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.
• Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.
• Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).
• Enjoy with plant-based milk, yogurt, or on top of oatmeal!

Notes

Notes

* Gluten-free option: For GF granola, use certificate gluten-free rolled oats.

Storing:

Store the granola in an airtight container at room temperature for up to 1 month.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 27g (1/4 cup) | Calories: 119kcal

Nutrition Facts

Serving: ¼ cup (27g) / Calories: 119kcal / Total Fat: 8,2g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 10,2g / Fiber: 1,7g / Sugar: 3,2g / Protein: 2,3g / Sodium: 10mg / Potassium: 81mg / Iron: 0,7mg

Příspěvek HOMEMADE PUMPKIN MAPLE GRANOLA se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

Vegan Pumpkin Gnocchi with Sage and Garlic Butter Sauce. They are soft on the inside, golden-brown and crispy on the outside, flavorful, and easy to make with just a few simple ingredients. Best served with white pepper and cashew parmesan cheese. The recipe includes step-by-step photos on how to make these delicious gnocchi at home. Dairy-free, eggless.

THESE PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE ARE

• vegan
• dairy-free
• egg-free
• flavorful
• soft on the inside
• crispy and golden-brown on the outside
• so delicious
• easy to make
• made with simple ingredients
• the ultimate autumn comfort food

WHAT YOU NEED TO MAKE PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

You need the following ingredients to make pumpkin gnocchi (the exact measurements are in the recipe card below):

• Potatoes – Use Yukon gold or russet potatoes.
• Pumpkin – I used Hokkaido pumpkin (Red Kuri squash) for this recipe, but you can experiment with other types of pumpkin and squashes. Make sure the pumpkin is ripe, or else the puree could be watery, and the dough would need much more flour to not be sticky.
• Flour – Use all-purpose flour or plain spelt flour. Some flours absorb liquid differently, so you may need to add more flour than the recipe calls for.
• Salt – I recommend using Ravaneō N°15 Flower of Salt.
• Pepper – I recommend using Ravaneō N°03 White Kampot Pepper – it gives it a powerful taste with earthy tones and an herbal aroma.
• Nutmeg – Adds fall flavor. It is an optional ingredient.
• Vegan butter – Use your favorite plant-based butter.
• Sage – Fresh sage leaves are the best to use for this recipe. However, dry sage will work as well. Sage is super easy to grow at home and can be used in many different meals.
• Garlic – adds delicious flavor to the dish.

HOW TO MAKE HOMEMADE CASHEW PARMESAN CHEESE

Check out this recipe:

EASY HOMEMADE VEGAN PARMESAN CHEESE

Making this Homemade Vegan Parmesan Cheese is so easy! It’s flavorful and cheesy. You will need only four ingredients and a food processor or blender. And it's done in less than 5 minutes!

Check out this recipe

HOW TO MAKE VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Boil potatoes

In a pot, boil the whole potatoes with their skin on for about 20-35 minutes or until they are easily pierced with a fork. Peel the potatoes while they’re still hot and then mash them with a potato masher or fork. Set aside to cool down to room temperature.

2. Step: Make pumpkin puree

Add the peeled pumpkin into a pot and boil for about 15-20 minutes or until fork-tender. Drain (make sure there’s no water left) and set aside to cool down to room temperature. Then mash with a fork into a puree.

3. Step: Make pumpkin gnocchi

To a large bowl, add mashed potatoes, pumpkin puree, flour, salt, white pepper, and a pinch of ground nutmeg. Mix everything together with a wooden spoon, then knead the dough with your hands to form a smooth dough. Don’t overmix the dough. Add more flour if the dough is too sticky.

Cut the dough into 4-8 pieces, then roll each piece into a rope and cut it into small gnocchi pieces with a sharp knife. Lightly dust work surface with flour between each rope as needed.

You can boil the gnocchi as is or make ridges on them. To make the ridges, place lightly floured gnocchi on the top of the fork rolling it down with your thumb. Repeat with the rest of the dough. Place the gnocchi on a lightly floured cutting board so they won’t stick together.

Note: You can refrigerate the gnocchi dough or freeze the gnocchi pieces for later.

4. Step: Boil the gnocchi

Bring a large pot of salted water to a boil. Add in the gnocchi and boil until they float to the top (stir to prevent them from sticking). Remove with a slotted spoon and set aside.

5. Step: Make sage and garlic butter sauce

Place a medium-size pan over medium heat, add in vegan butter and let it melt. Add in sage leaves and cook until fragrant. Add minced garlic and stir a few times. Finally, add in cooked pumpkin gnocchi, season with salt and pepper, and let them cook in the butter sauce until golden brown and crispy.

Serve with fresh white pepper and vegan parmesan cheese. Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PUMPKIN GNOCCHI DOUGH?

Store the pumpkin gnocchi dough wrapped in aluminum foil in the fridge for up to 5 days.

HOW TO STORE PUMPKIN GNOCCHI LEFTOVERS?

First, make sure the leftover gnocchi have cooled down completely. Then store in an airtight container in the fridge for up to 3 days.

CAN YOU FREEZE HOMEMADE PUMPKIN GNOCCHI?

You can freeze uncooked gnocchi for up to 2 months. Store them in a plastic ziplock bag or an airtight container. When ready to eat, put them directly in boiling water and boil for a few minutes until they rise on the surface.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Pumpkin Alfredo Sauce
• Roasted Pumpkin Soup
• Roasted Garlic Potato Soup
• Homemade Vegan Parmesan Cheese
• Lentil Bolognese Sauce
• Pizza Babka

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

Vegan Pumpkin Gnocchi with Sage and Garlic Butter Sauce. They are soft on the inside, golden-brown and crispy on the outside, flavorful, and easy to make with just a few simple ingredients. Best served with white pepper and cashew parmesan cheese. Dairy-free, eggless.

Course Dinner, Lunch, Main Course

Cuisine Italian

Diet Vegan

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 2 servings

Calories 798kcal

Author Plantiful Bakery

Ingredients

Pumpkin Gnocchi:

• 220 g Yukon gold potatoes or russet potatoes
• 200 g fresh Hokkaido pumpkin peeled and cut into large pieces
• 270 g all-purpose flour + extra for flouring
• ¾ tsp salt
• white pepper to taste
• pinch ground nutmeg

Sage and Garlic Butter Sauce:

• 60 g vegan butter
• 15 fresh sage leaves
• 2 garlic cloves minced
• salt to taste
• white pepper to taste

Instructions

Potatoes

• In a pot, boil the whole potatoes with their skin on for about 20-35 minutes or until they are easily pierced with a fork. Peel the potatoes while they're still hot and then mash them with a potato masher or fork. Set aside to cool down to room temperature.

Pumpkin

• Add the peeled pumpkin into a pot and boil for about 15-20 minutes or until fork-tender. Drain (make sure there's no water left) and set aside to cool down to room temperature. Then mash with a fork into a puree.

Pumpkin Gnocchi

• To a large bowl, add mashed potatoes, pumpkin puree, flour, salt, white pepper, and a pinch of ground nutmeg. Mix everything together with a wooden spoon, then knead the dough with your hands to form a smooth dough. Don't overmix the dough. Add more flour if the dough is too sticky.
• Cut the dough into 4-8 pieces, then roll each piece into a rope and cut it into small gnocchi pieces with a sharp knife. Lightly dust work surface with flour between each rope as needed.
• You can boil the gnocchi as is or make ridges on them. To make the ridges, place lightly floured gnocchi on the top of the fork rolling it down with your thumb. Repeat with the rest of the dough. Place the gnocchi on a lightly floured cutting board so they won't stick together.
• Bring a large pot of salted water to a boil. Add in the gnocchi and boil until they float to the top (stir to prevent them from sticking). Remove with a slotted spoon and set aside.

Sage & Garlic Butter Sauce

• Place a medium-size pan over medium heat, add in vegan butter and let it melt. Add in sage leaves and cook until fragrant. Add minced garlic and stir a few times. Finally, add in cooked pumpkin gnocchi, season with salt and pepper, and let them cook in the butter sauce until golden brown and crispy.
• Serve with fresh white pepper and vegan parmesan cheese. Enjoy!

Notes

Storing:

Store the pumpkin gnocchi dough wrapped in aluminum foil in the fridge for up to 5 days.

To refrigerate any leftovers (cooked gnocchi with sauce), first, make sure the gnocchi have cooled down completely. Then store in an airtight container in the fridge for up to 3 days.

You can also freeze uncooked gnocchi for up to 2 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1serving | Calories: 798kcal

Nutrition Facts

Serving: 1 / Calories: 798kcal / Total Fat: 23,6g / Saturated Fat: 11,3g / Cholesterol: 0mg / Total Carbohydrate: 126,6g / Fiber: 6,6g / Sugar: 5,3g / Protein: 16,9g / Sodium: 975mg / Potassium: 721mg / Iron: 8,0mg

Příspěvek VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE se objevil jako první na Plantiful Bakery.

THIS PUMPKIN PECAN COFFEE CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• spicy
• flavorful
• so delicious
• topped with a sweet glaze
• easy to make
• perfect autumn dessert

WHAT YOU NEED TO MAKE PUMPKIN PECAN COFFEE CAKE

You need the following ingredients to make this coffee cake (the exact measurements are in the recipe card below):

• Brown sugar – You can also use coconut sugar.
• Pecans – Chop the pecans into small chunks. You can substitute them for walnuts.
• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
• Baking powder and baking soda
• Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
• Salt – balances the sweetness.
• Granulated sugar – keeps the cake lighter in color.
• Sunflower oil – improves the texture and makes the cake moist. You can also use canola oil or any oil neural in flavor.
• Pumpkin puree – makes the cake super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
• Vegan sour cream – adds moisture to the batter and makes the cake moist. Make sure it is at room temperature. You can substitute it for coconut yogurt.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

• Square baking pan – 9×9 inches (23×23 cm)
• Parchment paper
• 2 medium-size bowl
• Large bowl
• Fork
• Whisk
• Sifter
• Silicon spatula
• Cooling rack

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is super easy. All you need to do is to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE THE BEST VEGAN PUMPKIN PECAN COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Make Pumpkin Spice Sugar Swirl

Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

3. Step: Make pecan streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

4. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

5. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

6. Step: Layer the cake

Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

7. Step: Bake the cake

Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

8. Step: Drizzle with glaze and serve

For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PUMPKIN COFFEE CAKE?

Store the pumpkin coffee cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES VEGAN PUMPKIN PECAN COFFEE CAKE LAST?

Pumpkin coffee cake will last for about 3-4 days at room temperature or for up to a week in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN COFFEE CAKE?

To freeze the coffee cake, place it in an airtight container or plastic zip-lock bag and store it in the freezer for up to 3 months. To defrost, let it thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Cinnamon Coffee Cake
• Raspberry Coffee Cake
• Pumpkin Bread
• Pumpkin Cupcakes
• Apple Cinnamon Muffins

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

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VEGAN PUMPKIN PECAN COFFEE CAKE

This Vegan Pumpkin Pecan Coffee Cake with brown sugar pecan streusel topping and sweet glaze is the perfect autumn dessert. It’s soft, moist, flavorful, and so easy to make. Dairy-free, eggless.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9 squares

Calories 337kcal

Author Plantiful Bakery

Ingredients

Pumpkin Spice Sugar Swirl:

• 3 tbsp brown sugar
• ½ tbsp all-purpose flour
• 1 tsp pumpkin spice

Pecan Streusel Topping:

• ⅓ cup (45g) all-purpose flour
• ¼ cup (50g) brown sugar
• ½ cup (60g) chopped pecans
• 1 tsp pumpkin spice
• pinch salt
• 2 tbsp (28g) vegan butter, cold

Pumpkin Cake:

• 200 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin spice
• pinch salt
• 100 g granulated sugar
• 50 g (1/4 cup) sunflower oil
• 120 g (1/2 cup) pumpkin puree, room temperature
• 100 g vegan sour cream, room temperature or coconut yogurt
• 3 tbsp unsweetened almond milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice

Glaze:

• 50 g powdered sugar
• 2-3 tsp unsweetened almond milk or any plant-based milk

Instructions

Preheat the oven and prepare the baking pan

• Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside

Make Pumpkin Spice Sugar Swirl

• Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

Make pecan streusel topping

• In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

Combine dry ingredients

• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

Make the cake batter

• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Layer the cake

• Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

Bake the cake

• Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Drizzle with glaze and serve

• For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
• Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.
• Serve and enjoy!

Notes

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container for up to 3-4 days at room temperature or up to a week in the fridge. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1square | Calories: 337kcal

Nutrition Facts

Serving: 1 square / Calories: 337kcal / Total Fat: 14,6g / Saturated Fat: 3,8g / Cholesterol: 0mg / Total Carbohydrate: 49,8g / Fiber: 1,9g / Sugar: 26,4g / Protein: 3,7g / Sodium: 237mg / Iron: 1,7mg

Příspěvek VEGAN PUMPKIN PECAN COFFEE CAKE se objevil jako první na Plantiful Bakery.

THESE PUMPKIN CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• spicy
• rich
• so delicious
• easy to make
• topped with vegan maple pumpkin frosting
• perfect autumn treat

WHAT YOU NEED TO MAKE PUMPKIN CUPCAKES

You need the following ingredients to make these cupcakes (the exact measurements are in the recipe card below):

• Unsweetened oat milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda
• Pumpkin spices – cinnamon, nutmeg, ginger, all-spice, and cloves. You can also use store-bought pumpkin spice mix.
• Salt – balances the sweetness.
• Sugar – Use coconut or organic cane sugar. It gives the cupcakes caramel flavor.
• Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
• Pumpkin puree – adds moisture to a batter and makes the cupcakes super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
• Unsalted vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
• Maple syrup
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

• Cupcake (muffin) pan
• 12 cupcake liners
• Medium size bowl
• Two large bowls
• Whisk
• Sifter
• Silicon spatula
• Cooling rack
• Hand mixer (or stand mixer) – to make the frosting
• Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN PUMPKIN CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.

4. Step: Make cupcake batter

To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

6. Step: Make maple pumpkin frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.

7. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE PUMPKIN CUPCAKES THE DAY BEFORE FROSTING?

Yes, you can make the cupcake sponge the day before. Store them in an airtight container in a cool place and frost them the next day.

HOW TO STORE PUMPKIN CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PUMPKIN CUPCAKES LAST?

Pumpkin cupcakes will last for about 4-5 days in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Blackberry Chocolate Cupcakes
• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Lotus Biscoff Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Pumpkin Bread

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN PUMPKIN CUPCAKES

These Vegan Pumpkin Cupcakes are fluffy, moist, spicy, and easy to make. They are topped with maple pumpkin buttercream frosting. A perfect autumn treat! Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 429kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

• 250 ml (1 cup) unsweetened oat milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar or lemon juice
• 200 g all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon*
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• pinch ground all-spice
• pinch ground cloves
• pinch sea salt
• 120 g (⅔ cup) coconut sugar (or organic cane sugar)
• 72 g (⅓ cup) sunflower oil (or canola oil)
• 120 g (½ cup) pumpkin puree, room temperature

Maple Pumpkin Frosting:

• 300 g unsalted vegan butter, softened **
• 180 g powdered sugar
• 120 g (½ cup) pumpkin puree, room temperature
• 6 tbsp maple syrup
• 2 tbsp unsweetened oat milk, room temperature (or any plant-based milk)
• ¼ tsp ground vanilla or 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

Instructions

Preheat the oven and prepare the pan

• Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

• To unsweetened oat milk, add apple cider vinegar. Mix and set aside.

Combine dry ingredients

• In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.

Make cupcake batter

• To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

Bake the cupcakes

• Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
• Transfer to a cooling rack and allow to cool completely before frosting.

Make maple pumpkin frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.

Assemble the cupcakes

• Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.
• Serve immediately or store in the fridge in an airtight container.

Notes

* Spices: You can use 2 tsp pumpkin spice instead.

** Vegan butter: Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cupcake | Calories: 429kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 429kcal / Total Fat: 25,2g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 49,5g / Fiber: 1,6g / Sugar: 31,6g / Protein: 2,4g / Sodium: 182mg / Iron: 1,3mg

Příspěvek VEGAN PUMPKIN CUPCAKES se objevil jako první na Plantiful Bakery.

THE BEST PUMPKIN ALFREDO SAUCE RECIPE:

I am a huge fan of creamy pasta sauces, and this one is of the best I ever had! It may seem complicated to make your vegan parmesan cheese, but it really isn’t. And you will have enough left to make a few more dishes with it (or put it on top of everything as I do).

This Pumpkin Alfredo Sauce is so easy to whip together. And it goes so well with the sautéed mushrooms and spinach – you must try it! It’s the best comfort food.

THIS PUMPKIN ALFREDO SAUCE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• creamy
• rich
• garlicky
• healthy
• flavorful
• easy to make
• so delicious
• made with homemade vegan parmesan
• loaded with pumpkin
• perfect for pasta

WHAT YOU NEED TO MAKE VEGAN ALFREDO SAUCE:

You need the following ingredients to make this Vegan Alfredo Sauce:

• Vegan butter – Feel free to use oil, such as sunflower oil, olive oil, or coconut oil.
• Fresh garlic – Garlic adds a strong flavor to the Pumpkin Alfredo.
• Soy cream – Use any plant-based cooking cream such as oat, cashew, or rice. You can also use coconut milk, but this will add a coconut flavor to the Alfredo sauce. If you don’t have any cream, plant-based milk can work too, but the result will be less creamy.
• Pumpkin puree – The pumpkin acts as a thickener in this sauce. I used homemade pumpkin puree, made from boiled orange Hokkaido pumpkin (also known as red kuri pumpkin). Use any sweet pumpkin/winter squash of your choice to make the pure or use canned pumpkin puree.
• Sea salt
• Black pepper
• Vegan parmesan cheese – You can read below how to make super easy 3-ingredient homemade vegan parmesan cheese.

Equipment you need:

• A saucepan
• Wooden spoon

HOW TO MAKE EASY HOMEMADE VEGAN PARMESAN CHEESE:

Making homemade vegan parmesan cheese is so easy! You will need only three ingredients and a food processor or blender.

• 100 g raw cashews
• 27 g nutritional yeast (= 6 tbsp)
• ¾ tsp sea salt

Put everything into the food processor/blender end pulse until ground and combined. Store in a glass container with a lid at room temperature or in the fridge.

SERVINGS IDEAS:

This Pumpkin Alfredo sauce is best to serve with pasta – fettuccine, linguine, penne. You can also eat it with crackers, tortilla chips, fries, roasted potatoes, roasted vegetables.

I like to serve mine with pasta and sautéed mushrooms and spinach.

What you need for sauteed mushrooms with spinach:

• 1 tbsp olive oil
• 60 g mushrooms (meadow mushrooms) =cca 1 cup
• sea salt
• black pepper
• 20 g baby spinach (=1 cup)

How to make sauteed mushrooms with spinach:

Heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 2 minutes. Then it’s ready to serve on a pasta dish.

HOW TO MAKE THE BEST VEGAN PUMPKIN ALFREDO WITH SAUTEED MUSHROOMS AND SPINACH:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make vegan parmesan cheese

Put raw cashews, nutritional yeast, and sea salt into food-processor/blender end pulse until ground and combined.

2. Step: Cook the pasta – If serving with the pasta

Cook the pasta in salted water according to the instructions on the package. Cook until al dente.

3. Step: Saute garlic in vegan butter

Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and saute for about 30 seconds until soft (be careful not to burn the garlic).

4. Step: Add the rest of the ingredients and let cook

Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

5. Step: Saute mushrooms and spinach – OPTIONAL

Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 1-2 minutes.

6. Step: Add cooked pasta

Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.

Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

FREQUENTLY ASKED QUESTIONS:

CAN I USE MILK INSTEAD OF CREAM IN PUMPKIN ALFREDO SAUCE?

Yes. If you don’t have any cream, you can use plant-based milk, but the result will be less creamy. I recommend using vegan cooking cream (soy or oat). Or you can also make your homemade cashew cream by blending soaked raw cashews with a little bit of water. Coconut milk is all right, but it will add a coconut flavor to the Alfredo sauce.

HOW TO STORE VEGAN PUMPKIN ALFREDO SAUCE?

Store the Pumpkin Alfredo sauce in a covered container in the fridge. It will last for about 5 days.

CAN I FREEZE PUMPKIN ALFREDO SAUCE?

Yes, make a large batch and freeze it. Store the Pumpkin Alfredo sauce in a covered container in the freezer (after completely cooled) for up to 3-4 months.

MORE PUMPKIN RECIPES:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Bread
• Healthy Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PUMPKIN ALFREDO SAUCE

This Vegan Pumpkin Alfredo Sauce is a creamy, rich, and flavorful sauce made with pumpkin puree and homemade vegan parmesan. It is the ultimate fall recipe perfect for pasta. And it is done in less than 15 minutes.

Course Main Course

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 servings

Calories 526kcal

Author Plantiful Bakery

Ingredients

Vegan parmesan cheese:

• 100 grams raw cashews, unsalted
• 27 grams (=6 tablespoons) nutritional yeast
• 3/4 teaspoon sea salt

Alfredo sauce:

• 24 grams (=2 tablespoons) vegan butter **
• 4 cloves garlic
• 300 ml soy cream ***
• 200 grams pumpkin puree
• sea salt
• black pepper
• 56 grams (=1/2 cup) vegan parmesan cheese + extra on top

Serving suggestion:

Sautéed mushrooms with spinach:

• 1 tablespoon olive oil
• 60 grams (=approx. 1 cup) meadow mushrooms
• sea salt
• black pepper
• 30 grams (=1 cup) baby spinach

Pasta:

• 160 grams dry fettuccine or linguine pasta
• water
• sea salt

Instructions

Make vegan parmesan cheese

• Put raw cashews, nutritional yeast, and sea salt into food-processor/blender and pulse until ground and combined.

Cook the pasta

• If serving with the pasta - cook the pasta in salted water according to the instructions on the package. Cook until al dente.

Make the pumpkin alfredo sauce

• Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and sauté for about 30 seconds until soft (be careful not to burn the garlic).
• Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

Sauté mushrooms and spinach - OPTIONAL

• Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot lit to the pan and let cook for about 1-2 minutes.

Add the pasta and serve

• Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.
• Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

Notes

*The time is counted only for the pumpkin alfredo sauce.

** You can substitute for oil.

*** Use any plant-based cream (oat, cashew, rice).

Nutrition Facts

Amount per 1 serving / Calories: 526kcal / Total Fat: 45,4g / Saturated Fat: 8,1g / Cholesterol: 0mg / Sodium: 119mg / Total Carbohydrate: 22g / Fiber: 5,4g / Sugar: 6,9g / Protein: 10,2g / Calcium: 51mg / Iron: 4mg / Potassium: 474mg

(Nutrition Facts are calculated only for the sauce.)

Nutrition

Calories: 526kcal

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EASY CREAMY ROASTED PUMPKIN SOUP:

You’ll need only 10 simple ingredients that you may already have on hand, to make this delicious creamy roasted pumpkin soup. And apart from the roasting, it only takes a few minutes to prepare it.

I don’t know about you, but once the autumn season starts, I want to cook and bake almost everything with pumpkin, and this creamy roasted pumpkin soup is one of the best autumnal recipes. I make it all the time because it’s just so yummy. Seriously, there is nothing better than a big bowl of creamy pumpkin soup on a cold day. It’s the ultimate comfort food.

What I like about this recipe is that you don’t need any cream because the pumpkin is naturally creamy and thick, which makes the recipe simpler. Another great thing is that you can make the pumpkin soup ahead, keep it in the fridge, and enjoy it for the next few days.

BENEFITS OF PUMPKIN SOUP

Besides the fact that it’s such a delicious and comforting soup, pumpkin has many health benefits. It’s rich in vitamins such as vitamin A or C, it also provides calcium or potassium, and it’s rich in fiber.

THIS CREAMY ROASTED PUMPKIN SOUP IS:

• dairy-free
• soy-free
• gluten-free
• egg-free
• vegan
• creamy
• smooth
• flavorful
• healthy
• nourishing
• comforting
• made without cream
• easy to make
• so delicious
• perfect autumn/winter soup

WHAT YOU NEED TO MAKE CREAMY ROASTED PUMPKIN SOUP:

You need the following ingredients to make this Creamy Roasted Pumpkin Soup:

• orange Hokkaido pumpkin (or red kuri squash) – I love using Hokkaido pumpkin in many recipes because it’s sweet and has a super creamy consistency. You don’t need to peel the skin, because it softens during roasting. However, if you will use another type of sweet pumpkin with the tough outer skin, you may need to peel it off before baking.
• Yellow onion – This adds a little bit of sharp flavor to the pumpkin soup.
• Fresh Garlic – To add more depth of flavor. Onion and garlic are secrets ingredients that add extra flavor, don’t skip them.
• Olive oil – I prefer to use olive oil for roasting vegetables because it adds a nice flavor, but feel free to use another oil.
• Black Pepper – Which adds a little dash of heat to the pumpkin soup.
• Marjoram – This herb adds savory flavor. You can use thyme or oregano instead.
• Sea salt – It’s a savory dish after all.
• Vegetable broth – Use homemade vegetable broth or made some from vegetable bouillon cubes or powder mixed with boiled water. Broth makes the pumpkin soup tastier, but you can use boiled water as well.
• Nutritional yeast – This is an optional addition, but I came to the point where I add nutritional yeast to almost everything, and I think it works so well with this soup.
• Lemon juice – Lemon juice will balance the sweet pumpkin flavor.
• Favorite toppings – I used oat cream (you can also use soy, rice, or coconut cream), chopped parsley (fresh or frozen), and pumpkin seeds. Homemade croutons are great as well with this soup.

Equipment you need:

• Baking pan
• Parchment paper
• High-speed blender – I recommend using a high-speed blender since it makes the pumpkin soup super smooth and blends the skin really well. Still, you can use a hand blender. Just add the roasted pumpkin and vegetable to the pot, add the rest ingredients, boil for about 5 minutes, let cool slightly, and then blend until completely smooth.
• Larger pot

HOW TO MAKE THE BEST CREAMY ROASTED PUMPKIN SOUP:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Creamy Roasted Pumpkin Soup is easy and comes with 5 simple steps:

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 200°C. Line your baking pan with parchment paper. Set aside.

2. Step: Prepare pumpkin, onion, garlic

Cut the top of the pumpkin and then carefully halve the pumpkin (if you don’t use Hokkaido pumpkin or you don’t have a high-speed blender, you may need to peel off the skin because it can be harsh and not as easy to blend). Hallow out all the seeds using a spoon (if you feel extra, keep the seeds and roast them for the topping). Slice the pumpkin, cut into larger cubes, and place them onto the baking pan.

Peel the yellow onion and cut it into quarters. Peel 3 cloves of garlic. Place cut onion and peeled garlic to the pan with pumpkin and drizzle with olive oil. Then season with black pepper and marjoram. Toss everything until it’s all coated.

3. Step: Roast in the oven

Roast for about 35 minutes in the preheated oven until the pumpkin is soft. The baking time will differ depending on how big cubes of pumpkin you cut. If you use another type of pumpkin or squash, it may need more time to soften.

4. Step: Blend everything into a soup

Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. It may take only a few minutes, depending on the blender you are using. If needed, add more vegetable broth or boiled water. Taste and add more salt or seasoning if necessary.

5. Step: Heat the soup

Pour the soup into a pot, bring to boil, and simmer for about 5 minutes to combine the flavors.  

Serve with your favorite toppings/garnish and enjoy!

HOW TO GARNISH PUMPKIN SOUP

Serve with a swirl of vegan cream (I like to use oat or soy cream because it neutral in flavor, but you can use coconut cream as well). Garnish the pumpkin soup with chopped fresh parsley or chives, and pumpkin seeds – if you feel a little extra, use roasted pumpkin seeds. It also goes well with homemade croutons, a slice of fresh bread, or a baguette.

HOW LONG DOES PUMPKIN SOUP LAST IN FRIDGE?

Store your cooled pumpkin soup in the fridge in a covered container. It will last for about 4 days. You can also freeze the soup for 2 to 3 months. Then just warm the soup on the stove in a pot and enjoy!

MORE PUMPKIN RECIPES:

• Pumpkin Alfredo Sauce
• Vegan Pumpkin Bread
• Healthy Vegan Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CREAMY ROASTED PUMPKIN SOUP RECIPE (VEGAN)

This Roasted Pumpkin Soup is a perfect recipe for cold autumn and winter days. It is super creamy, flavorful, and easy to make. It’ll become your new favorite soup.

Course Soup

Cuisine Western

Diet Vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 2 servings

Calories 287kcal

Author Plantiful Bakery

Ingredients

• 600 grams orange Hokkaido pumpkin (red kuri squash), cut into cubes (=approx. 1 kg whole pumpkin)
• 100 grams yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper
• 2 teaspoons dried marjoram (or thyme, oregano)
• 500-600 ml vegetable broth
• 1/2 tablespoon lemon juice
• 3/4 teaspoon sea salt
• 1 tablespoon nutritional yeast

Instructions

• Preheat the oven to 200°C. Line the baking pan with parchment paper. Set aside.
• Cut the top of the pumpkin and then carefully halve the pumpkin*. Hallow out all the seeds using a spoon. Slice the pumpkin, cut into cubes, and place them onto the baking pan.
• Peel the yellow onion and cut it into quarters. Peel 3 cloves of garlic. Place cut onion and peeled garlic to the pan with pumpkin and drizzle with olive oil. Season it all with black pepper and marjoram. Toss everything until it's all coated.
• Roast for about 35 minutes, until the pumpkin is soft**.
• Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. If needed, add more vegetable broth or boiled water. Taste and add more salt or seasoning if necessary.  
• Pour the soup into a pot, bring to boil, and simmer for about 5 minutes to combine the flavors.
• Serve with your favorite toppings.

Notes

*If using another type of pumpkin, you may need to peel the skin off before baking.

**The baking time will differ depending on how big cubes of pumpkin you cut. If you use another type of pumpkin or squash, it may need more time to soften.

*** If you want to use a hand blender, just add the roasted pumpkin and vegetable to the pot, add the rest ingredients. Boil for about 5 minutes. Let cool slightly, and then blend until completely smooth.

*** The nutrition facts are calculated without toppings.

Nutrition Facts

Serving: 1 bowl / Calories: 287kcal / Total Fat: 14,4g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 567mg / Total Carbohydrate: 36,4g / Fiber: 7,1g / Sugar: 14,9g / Protein: 6,7g / Vitamin D: 0mcg / Calcium: 116mg / Iron: 3mg / Potassium: 216mg

Nutrition

Calories: 287kcal

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Příspěvek CREAMY ROASTED PUMPKIN SOUP RECIPE (VEGAN) se objevil jako první na Plantiful Bakery.

HOMEMADE HEALTHY PUMPKIN SPICE LATTE:

Make this favorite fall drink at your home with 6 simple ingredients in just a few minutes! This PSL is spicy, healthy, and naturally sweetened with maple syrup. And it’s so much cheaper than buying it at a coffee shop.

THIS PUMPKIN SPICE LATTE IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• healthy
• naturally sweetened
• tasty
• easy to make
• made with pumpkin puree
• loaded with autumn spiced flavors
• fall coffee recipe

WHAT YOU NEED TO MAKE HEALTHY PUMPKIN SPICE LATTE AT HOME:

You need the following ingredients to make this Vegan Pumpkin Spice Latte:

• Unsweetened almond milk – Almond milk adds a nice nutty flavor, but any plant-based milk works for this recipe.
• Pumpkin puree – I’m using homemade pumpkin puree. You can substitute for canned pumpkin. Read how I make my homemade pumpkin puree below.
• Maple syrup – A dash of maple syrup is perfect in pumpkin spice latte. Use any syrup of choice. Stevia also works well.
• Pumpkin spice mix – It wouldn’t be a pumpkin spice latte without the fall spice flavors. Read below how I make my homemade pumpkin spice mix.
• Ground cinnamon – For more cinnamon flavor. You can skip this if you like.
• Brewed Coffee – Use 60 ml (=1/4 cup) of your favorite brewed coffee. You can also use one shot of espresso and add more milk.

Equipment you need:

• Frothing jug/milk jug (or any mug instead)
• Mini electric whisk
• Mug

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is easy. You’ll need to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE HOMEMADE PUMPKIN PUREE:

Homemade pumpkin puree is usually made either by roasting the pumpkin or boiling it or steaming it and then blend into a puree. Roasting the pumpkin will add better flavor to the puree. But I often choose to cook the pumpkin in water. It’s up to you how you make it.

How to make pumpkin puree:

Cut the top of the pumpkin (I use orange Hokkaido pumpkin/red kuri squash) and then carefully halve the pumpkin. Hallow out all the seeds using a spoon. Take off the skin by using a sharp knife. Slice the pumpkin, cut into large cubes.

Put the pumpkin into a pot, cover with water, bring to boil, and let simmer for about 20-30 minutes until soft, depending on how big cubes you cut.

Drain the water (you can keep it for some recipes), and let the pumpkin cool down for at least 5 minutes.

Then add the pumpkin to the blender and blend until smooth (use blender tamper to push down the pumpkin to make it easier to blend). If the consistency is too thick, add some boiled water or water from the cooked pumpkin.

Store the pumpkin puree in a mason jar or container with a lid in the fridge after it cools down. It will last for about 5 days.

HOW TO MAKE HOMEMADE PUMPKIN SPICE LATTE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Pumpkin Spice Latte is super easy:

To frothing jug, add warm unsweetened almond milk, pumpkin puree, maple syrup, pumpkin spice mix, and ground cinnamon. Whisk everything until combined using mini electric whisk *. It should create foam on the top.

To a mug, pour your favorite brewed coffee. Then add the pumpkin milk mix.

Garnish with a sprinkle of ground cinnamon or pumpkin spice mix. Or top with vegan whipped cream!

Stir and enjoy!

*if you don’t have a mini whisk, you can add all the ingredients to the blender and blend until combined

WHAT TYPE OF PLANT MILK IS BEST FOR HOMEMADE PUMPKIN SPICE LATTE?

Any plant-based milk works for this recipe, so it’s your choice based on what you like the most. I usually use almond milk because it adds a nutty flavor to it, which I like, or soy milk, which has a neutral taste (at least to me). Coconut milk will make the latte creamier but won’t be the best option if you want to make the milk foam. For creating the best milk foam, I recommend using barista plant-based milk (usually oat, almond, and soy-based).

MORE PUMPKIN RECIPES:

• Easy Vegan Pumpkin Bread
• Vegan Pumpkin Alfredo Sauce
• Creamy Roasted Pumpkin Soup

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOMEMADE PUMPKIN SPICE LATTE RECIPE (VEGAN + EASY)

Making Pumpkin Spice Latte at home is so easy! This healthy version is vegan, made with pumpkin puree, almond milk, coffee, and pumpkin spices. Ready to be enjoyed in just 5 minutes!

Course Drinks

Cuisine American

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 84kcal

Author Plantiful Bakery

Ingredients

• 150 ml unsweetened almond milk, warm (= approx. 2/3 cup)
• 1 tablespoon pumpkin puree (=16 g)
• 1 tablespoon maple syrup (=15 ml)
• 1/8 teaspoon pumpkin spice
• 1/8 teaspoon ground cinnamon
• 1/4 cup brewed coffee (=60 ml) or a shot of espresso

Instructions

• To frothing jug, add warm unsweetened almond milk, pumpkin puree, maple syrup, pumpkin spice mix, and ground cinnamon. Whisk everything until combined using mini electric whisk *, it should create foam on the top.
• To a mug, pour your favorite brewed coffee. Then add the pumpkin milk mix.
• Garnish with a sprinkle of ground cinnamon or pumpkin spice mix.
• Stir and enjoy!

Notes

*if you don’t have a mini whisk you can add all the ingredients to the blender and blend until combined

Nutrition Facts

Serving: 1 mug / Calories: 84kcal / Total Fat: 2,3g / Saturated Fat: 0,2g / Cholesterol: 0mg / Sodium: 118mg / Total Carbohydrate: 16g / Fiber: 1,1g / Sugar: 12,4g / Protein: 0,9g / Vitamin D: 1mcg / Calcium: 209mg / Iron: 1mg / Potassium: 219mg

Nutrition

Calories: 84kcal

Příspěvek HOMEMADE PUMPKIN SPICE LATTE RECIPE (VEGAN + EASY) se objevil jako první na Plantiful Bakery.

EASY VEGAN PUMPKIN BREAD:

I love baking with pumpkin. It always adds moisture, softness, pumpkin flavor, and beautiful yellow color to the baked good.

This quick pumpkin bread, packed with pumpkin spice flavors, is a simple fall recipe. It may seem basic but it’s so delicious, and I’m here for it. It’s the best pumpkin bread I’ve ever had. I always enjoy a slice with a cup of coffee while watching the autumn rain run down the window.

It is one of those recipes you shouldn’t miss to make in Fall!

THIS BANANA BREAD IS:

• dairy-free
• egg-free
• soy-free
• vegan
• moist
• fluffy
• soft
• sweet
• delicious
• easy to make
• done without mixer
• loaded with autumn spiced flavors
• perfect fall recipe

WHAT YOU NEED TO MAKE THE BEST VEGAN PUMPKIN BREAD:

You need the following ingredients to make this Vegan Pumpkin Bread:

• Flax egg – For egg substitutes, we are using flax-egg by combining ground flaxseeds with water. Make sure to let it sit for at least 5 minutes to thicken.
• Vegan buttermilk – Make super easy vegan buttermilk by combining almond milk with apple cider vinegar (or lemon juice). Use any plant milk you have. Just keep in mind, some plant milk (such as soy milk) can thicken, so you may need to add more of it.
• Light brown sugar – Adds a bit of caramel flavor.
• Pumpkin puree – I’m using homemade pumpkin puree (from boiled Hokkaido pumpkin). You can substitute for canned pumpkin, but it can differ in consistency (moisture), so you may need to add a bit of milk if too thick or more flour if too wet.
• Sunflower oil – Oil adds moisture to the bread. You can use any vegetable oil, neutral in flavor, instead.
• All-purpose flour – Makes the bread super soft. You can use whole wheat flour instead, but it will change the taste and the texture of the pumpkin bread. You can also use half all-purpose flour and half whole wheat flour for better results.
• Baking powder and baking soda – Leavening agents that help the bread rise. For activating the baking soda, we’re using apple cider vinegar.
• Sea salt – helps to bring out all those natural flavors.
• Pumpkin spice mix – It wouldn’t be pumpkin bread without the fall spice flavors. Read below how I make my homemade pumpkin spice mix.
• Ground cinnamon – For more cinnamon flavor. You can substitute for a more pumpkin spice mix.

Equipment you need:

• loaf pan – I used a 25cm loaf pan (about 10 inches)
• parchment paper
• 2 small bowls – for flax-egg and vegan buttermilk
• a large bowl
• hand whisk
• spatula
• sifter (optional) – for sifting the flour to make the pumpkin bread fluffier

OPTIONAL ADD-INS:

This pumpkin bread is delicious as it is, but if you feel a little extra, you can add:

• chocolate chips/chunks
• roasted pecans or any nuts
• cranberries
• pumpkin seeds

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is easy. You’ll need to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE VEGAN PUMPKIN BREAD:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Pumpkin Bread is easy and comes with 6 simple steps:

1. Step: Preheat oven and prepare the pan

Preheat the oven to 180°C. Lightly grease a loaf pan (I use a 25cm/10in loaf pan) with a little bit of oil. You can use sunflower oil; however, I think coconut oil or vegan butter works the best. Then line the pan with a strip of parchment paper on the longer side (you can secure the parchment paper on the sides of the loaf pan with binder paper clips). It will prevent pumpkin bread from sticking to the pan.

2. Step: Make a flax egg

Make the flax egg by combining a tablespoon of ground flaxseeds with 2 tablespoons of water. Make sure to let it sit for at least 5 minutes to thicken.

3. Step: Make vegan buttermilk

Add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.

4. Step: Make the batter

Make sure to accurately measure all of the ingredients to avoid your bread to be different than mine.

In a large bowl, combine light brown sugar, pumpkin puree, and sunflower oil. Mix well with a hand whisk. Add flax egg and vegan buttermilk and mix again. Next, add all-purpose flour (to avoid lumps, sift the flour through a sifter), baking powder, baking soda, a pinch of salt, pumpkin spice mix, and cinnamon. Mix until just combined. Don’t overmix the batter.

Pour the batter into the prepared pan (make sure to put all the batter) and evenly spread it to the side with a spatula.

5. Step: Bake the pumpkin bread

Bake in preheated oven for 30-35 minutes, until a toothpick, inserted into the middle, comes out clean. Otherwise, bake for 5 – 10 minutes longer because all ovens vary.

6. Step: Cool completely

Make sure to let your pumpkin bread cool completely before serving. If your loaf is still warm, it may be harder to cut.

WHAT TO EAT WITH PUMPKIN BREAD?

• nut butter or peanut butter (PB is always my favorite!)
• vegan butter
• vegan Nutella
• jam
• vegan cream cheese
• date caramel sauce

HOW TO STORE PUMPKIN BREAD:

Store your pumpkin loaf in a covered container (it will help to keep the moisture) at room temperature.

HOW TO FREEZE PUMPKIN BREAD:

Place sliced pumpkin loaf in a container or zip-lock plastic bag and store it in the freezer. Then just let the bread thaw before eating.

HOW LONG DOES PUMPKIN BREAD LAST?

The pumpkin bread will last up to 4 days at room temperature and up to 3 months in the freezer.

If you want to enjoy your pumpkin bread during the whole week, store it in the fridge.

MORE PUMPKIN RECIPES:

• Vegan Pumpkin Alfredo Sauce
• Creamy Roasted Pumpkin Soup
• Healthy Pumpkin Spiced Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PUMPKIN BREAD RECIPE (EASY)

This Pumpkin Bread is a perfect fall treat. It’s moist, soft, spicy, and super easy to make. You’ll love this delicious classic dessert in the vegan version.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 14 slices

Calories 126kcal

Author Plantiful Bakery

Ingredients

• 1 tablespoon ground flaxseed (=6 g)
• 2 tablespoons water (=30 ml)
• 3 tablespoons unsweetened almond milk (=40 ml)
• 1 tablespoon apple cider vinegar* (=15 ml)
• 120 grams light brown sugar
• 200 grams pumpkin puree
• 3 tablespoons sunflower oil (=40 g) + extra for greasing
• 220 grams all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch sea salt
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon

Instructions

• Preheat the oven to 180°C. Lightly grease a loaf pan** with a little bit of oil (or vegan butter). Then line the pan with a strip of parchment paper on the longer side. Set aside.
• Make the flax egg by combining a tablespoon of ground flaxseeds with 2 tablespoons of water. Let it sit for at least 5 minutes to thicken.
• To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
• In a large bowl, combine light brown sugar, pumpkin puree, and sunflower oil. Mix well with a hand whisk. Add flax egg and vegan buttermilk and mix again. Next, sift all-purpose flour, baking powder, baking soda, a pinch of salt, pumpkin spice mix, and cinnamon. Mix until just combined. Don’t overmix the batter.
• Pour the batter into the prepared pan and evenly spread it to the side with a spatula.
• Bake in preheated oven for 30-35 minutes, until a toothpick, inserted into the middle, comes out clean. Otherwise, bake for 5 - 10 minutes longer.
• Make sure to let your pumpkin bread cool completely before serving.

Notes

* Lemon juice works as well.

** I used a 25cm loaf pan.

Nutrition Facts

Serving: 1 slice / Calories: 126kcal / Total Fat: 3,4g / Saturated Fat: 0,4g / Cholesterol: 0mg / Sodium: 7mg / Total Carbohydrate: 22,2g / Fiber: 1,1g / Sugar: 8,8g / Protein: 1,9g / Calcium: 50mg / Iron: 1mg / Potassium: 137mg

Nutrition

Calories: 126kcal

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