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Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts

PUMPKIN CORNBREAD (GLUTEN-FREE OPTION)

Pumpkin Cornbread – Moist and tender homemade pumpkin cornbread with a slight sweetness and subtle pumpkin flavor. A delicious seasonal twist on cornbread. It can also be made gluten-free, if necessary.


Hi there! I’m keeping it short and sweet today. We have a busy day filled with football, Halloween costume prep, and a pumpkin carving party. I hope you have fun plans too!

INGREDIENTS
1 cup all purpose flour OR gluten-free flour see note
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs beaten
1 cup canned pumpkin puree not pumpkin pie filling
1/2 cup honey or pure maple syrup
1/4 cup canola oil or melted coconut oil
1/4 cup milk
INSTRUCTIONS

  • Preheat oven to 350°F. Grease a 9x9 square baking pan.
  • In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and pie spice.
  • In a separate bowl whisk eggs, pumpkin puree, honey or syrup, oil, and milk until combined. Pour the wet ingredients into the dry ingredients and stir until combined.
  • Pour the batter into the prepared pan and bake for approximately 30 minutes (begin checking it at 25 minutes). A toothpick inserted into the center should come out clean. Serve warm with butter and honey.


For full intruction please see: celebratingsweets.com

BEST EVER PUMPKIN MUFFINS

So just to clarify, by BEST EVER, I mean best that I have ever tasted. I know it’s pretty presumptuous of me to title any recipe of mine BEST EVER, and I’m sorry if you make a really good pumpkin muffin as well.


I’m not saying yours isn’t the best, but I can’t really know because I’ve never tasted yours, okay? Don’t want to step on any toes here, I just want you to know how amazing these muffins really are!

I’m pretty careful about adding that BEST EVER on to any of my recipe titles because I want to save it for when something really deserves it. I get so many comments from LLK friends who’ve made them saying they totally agree with my BEST EVER claim too!

INGREDIENTS
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract.
INSTRUCTIONS

  • Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
  • Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  • In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
  • It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
  • Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.


For full intruction please see: lovelylittlekitchen.com

VEGAN PUMPKIN COOKIES WITH MAPLE GLAZE

These vegan pumpkin cookies were such a success I was actually shocked!

I had been trying ALL day to make some vegan pumpkin oatmeal cookies, but really could not get it right (will have to circle back to that one day!).


But I was determined to put together a winning recipe for pumpkin cookies and I was just not going to call it a day until I did!

And then it suddenly occurred to me, well why don’t I just try some straight up pumpkin cookies and forget the oatmeal part altogether?

And that’s when these happened. It was about 11pm by that time and I have never been so happy to succeed at a cookie!

INGREDIENTS
For the Pumpkin Cookies:

1/2 cup (112g) Vegan Butter
1/2 cup (100g) White Sugar
1/4 cup (50g) Brown Sugar
1 tsp Vanilla Extract
1/3 cup (75g) Pumpkin Purée (Canned or Fresh)
1 and 1/2 cups (190g) All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
For the Maple Glaze:

1 cup (120g) Powdered Sugar
2 Tbsp Maple Syrup
2 Tbsp Soy Milk
1 tsp Vanilla Extract
INSTRUCTIONS

  • Add the vegan butter, white sugar and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée.
  • Then add in the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix in by hand (don’t use the electric mixer for this part).
  • It will make a thick cookie dough that is a bit wet, a little too wet to roll with your hands.
  • Preheat the oven to 350°F (180°C).
  • Scoop the cookie dough in roughly 2 Tbsp sized scoops out onto a parchment lined baking tray, aiming for around 20 cookies. Flatten with a fork.
  • Bake for 15 minutes. When you remove them from the oven they will be very soft. Let them cool on the tray before moving them.
  • Prepare your maple glaze by mixing up the powdered sugar, maple syrup, soy milk and vanilla in a bowl.
  • When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.


For full intruction please see: ovingitvegan.com

1-BOWL VEGAN PUMPKIN ROLL (GF)

What would Thanksgiving be without dessert (or any holiday for that matter)?


I’ve created so many pies for the blog (Vegan Gluten Free Pumpkin Pie, Pumpkin Spiced Apple Pie, Peanut Butter Cup Pie, Chocolate Peanut Butter Mousse Pie, Chocolate Silk Pie, etc.) that I figured it was due time for an alternative.

Not to worry – it’s still pumpkin and it’s still delicious! Say hello to my latest creation/addiction: 1-Bowl Vegan Pumpkin Roll!

Ingredients

CAKE
3 Tbsp mashed ripe banana
1/3 cup aquafaba* (the liquid left behind in a can of cooked chickpeas)
2/3 cup packed muscovado sugar (plus 1 Tbsp as original recipe is written // or sub organic brown sugar or coconut sugar)
3 Tbsp maple syrup
3 Tbsp olive oil, grape seed oil, or melted coconut oil*
1 tsp vanilla extract
3/4 cup pumpkin purée
2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 heaping tsp ground cinnamon
1 1/2 tsp pumpkin pie spice*
2/3 cup water
1/2 cup almond FLOUR (not meal // you can sub almond meal, though I didn't test it and can't guarantee the results)
1/2 cup gluten-free rolled oats
3/4 cup gluten-free flour blend (plus 2 Tbsp as original recipe is written)
CREAM CHEESE FILLING
1 batch Coconut Whipped Cream (as original recipe is written, made from 1 14-oz. coconut cream or 2 14-oz cans full fat coconut milk // ~ 1 1/2 cups coconut whipped cream total)
1 8-oz. container vegan cream cheese (I like Trader Joe's and Toffuti brand // any excess liquid drained)
1/4 - 3/4 cup organic powdered sugar, plus more to taste

Instructions

  • Preheat oven to 350 degrees F (176 C) and line an 11x17-inch baking sheet with parchment paper, making sure the edges are completely covered. It's important to use a baking sheet that's close to these dimensions or the cake will be too thick or thin to roll (amount as original recipe is written // adjust size/number of baking sheets if altering batch size).
  • Add banana to a large mixing bowl and mash. Then add aquafaba and whisk to combine. Next add muscovado sugar, maple syrup, oil, vanilla, and pumpkin purée and whisk to combine.
  • Next add baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
  • Add almond flour, gluten-free oats, and gluten-free flour blend, and stir until just combined (see photo). The batter should be thick and pourable. Taste and adjust flavor as needed, adding more pumpkin pie spice for pumpkin flavor, or muscovado sugar for sweetness.
  • Transfer batter to the parchment-lined baking sheet and spread into an even layer. It should be about 1/2-inch thick. Bake for 20-24 minutes or until the top is golden brown and the cake springs back to the touch.
  • Let cool for 5 minutes. Then gently roll the cake from short end to short end, rolling the parchment paper up inside the cake and using it as a guide. Be very careful with this step and try to handle the cake as little as possible. Let cool to room temperature (otherwise the filling will melt).
  • While the cake is cooling, quickly rinse your mixing bowl and add your chilled coconut cream. Whip using a hand mixer or whisk attachment until light and fluffy. Then sweeten to taste with powdered sugar. This should yield about 1 1/2 cups coconut whipped cream (amount as original recipe is written // adjust if altering batch size).
  • Next, add vegan cream cheese and beat to combine. Then add more organic powdered sugar to taste. I added another 1/4 cup (32 g) total (amount as original recipe is written // adjust if altering batch size). Cover and place in the refrigerator to chill.


For full intruction please see: minimalistbaker.com

PUMPKIN SPICE OATMEAL COOKIES RECIPE

Healthy pumpkin spice cookies with no sugar and made from oatmeal. Suitable for wheat-free, vegan, nut free and general healthy diets. Low in sugar and can be sweetened with applesauce.

This recipe takes a few minutes of prep work and the baking is virtually foolproof.


The perfect on the go breakfast for a cold autumn morning. Loaded with vitamins and minerals from bananas, pumpkin, turmeric, ginger and cinnamon. Adjust the spices to suit your tastes and top with your favourite frosting for more indulgence, see below for some frosting ideas.

INGREDIENTS
2 Bananas
1½ cups / 150g Oats
4 tbsp Cooked Pumpkin
½ tsp Cinnamon
¼ tsp Ginger
¼ tsp Five Spice
¼ tsp Turmeric
pinch of Black Pepper
METHOD

  • Preheat oven to 350F / 180C.
  • Grind the oats in a coffee grinder or small bullet blender.
  • Mash the bananas and pumpkin together.
  • Mix everything together to make your cookie dough.
  • Spoon on the cookie dough onto a non-stick surface.
  • Bake for about 20 mins until golden.
  • Eat straight away or they can be stored in the fridge for about 3 days.


For full intruction please see: www.nestandglow.com

HEALTHY PUMPKIN SPICE COOKIES

These sweet, Vegan Pumpkin Spice Cookies are wonderfully delicious and bursting with Fall flavors! They are also super low in calories with only 57 per cookie. They’re also super healthy –  sugar-free, oil-free, low-carb and gluten-free optional. They are the perfect anytime treat!


I still had a few cans of pumpkin purée left over in my pantry from the holidays, which is the reason I’ve been on a bit of a pumpkin kick recently (see my Quick Pumpkin Pudding post from a few days ago).These sweet, healthy pumpkin spice cookies are wonderfully delicious, and they are only 57 calories each!

Ingredients: makes 12 servings
1/2 can (15oz) pumpkin purée
1/4 cup applesauce
2 Tbsp water
1 cup whole wheat flour (or white whole wheat flour or gluten-free all purpose flour)
1/2 cup gluten-free quick oats
1/2 cup Lakanto granulated sweetener* (use discount code “Annie” for 20% off!)
1/2 Tbsp baking powder
1 tsp pumpkin spice
1/2 tsp vanilla extract
1/4 tsp salt​
*Or other granulated sweetener of choice
Method:
1. Preheat oven to 375°F.
2. Add all ingredients to large mixing bowl, and mix until thoroughly combined. Add more water, one tablespoon at a time, until entire mixture is moist.
3. Spray cookie sheet with non-stick cooking spray.
4. Scoop out cookie dough balls, place on cookie sheet, and flatten. These cookies don’t expand much, so you only need to leave about an inch between them.
5. Bake for 12 minutes.

For full intruction please see: www.vegannie.com

VEGAN PUMPKIN BREAD (FLUFFY & GLUTEN-FREE!)

Fluffy, Gluten-Free, and made with only 8 ingredients, this Vegan Pumpkin Bread is sure to be a hit! Perfect for a delicious Fall breakfast, snack, or healthy dessert.


It’s Fall, y’all. Which mostly means that it’s now socially acceptable to include Pumpkin in anything and everything. This Fluffy Vegan Pumpkin Bread is Gluten Free, Oil Free, and made with only 8 plant-based ingredients. Shall we?

To be honest, I am very excited for Fall this year. It’s always been my favorite season, even though my birthday is in the Summer. There’s just something magical about those crisp leaves, fresh air, and changing leaves that makes my heart skip a beat.

INGREDIENTS
2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
2 ¼ cup Quick or Rolled Oats, blended into a fine flour
2 tsp Baking Soda (not Powder)*
1 tbsp Pumpkin Pie Spice
1/2 tsp Salt
1 cup Pumpkin Puree
2/3 cup Coconut Sugar
1/4 cup Nut or Seed Butter
Juice of 1/2 Lemon

INSTRUCTIONS

  • Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
  • In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
  • Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”.  Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick.
  • Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.


For full intruction please see: frommybowl.com
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