Archives for posts with tag: pumpkin

Okay, so I know pumpkin is a fall flavor yadda yadda.. but me and Michael love pumpkin flavored everything all the time. Here is a favorite recipe that we sometime use for vegan pumpkin pancakes that I would seriously recommend! IMG_0799

A stack of delicious pancakes and my all time favorite mug!

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We tossed chocolate chips into some of these and it was awesome. As the original recipe states, they’d also be great with some dried cranberries. Great for a weekend breakfast.

My friends and I had a “Friendsgiving” over the weekend, and along with the vegan green bean casserole from our last post, I brought these mini cheesecakes. The base is a cinnamon cheesecake with a ginger cookie crumb crust, topped with pumpkin pie filling as “frosting”. I followed this recipe. It’s pretty time consuming, but it’s a DELICIOUS little bite of fall. I love anything/everything cinnamon, and I figured cheese cake, cinnamon, pumpkin — what else could I possibly want?! The only thing that didn’t seem quite right was the crust. It was way too oily. I would suggest doing 1 1/3 cup of the cookie crumbs, or using a little less butter.

I hope you have a wonderful & tasty day tomorrow! ❤

// Laura Jude //

This was the first time I’ve made cinnamon rolls from scratch, and let me tell you, it was a total success. They were deeelicious, and the recipe was really easy to follow. I followed this recipe. The only adaptation I made was using pumpkin pie spice instead of nutmeg & cloves.

As you can see, they were HUGE and super rich, but they were soso good. I recommend making the dough the night before and letting it rise in the fridge because the whole process is pretty time consuming. BUT I love anything pumpkin, and these are such a wonderful fall flavored treat, I will definitely be making them again! These would be amazing while watching the parade on Thanksgiving morning. ;]

// Laura Jude //

THESE muffins are one of my favorite fall treats. My boyfriend absolutely LOVES when I make them, and my friends and family always eat them right up. They are definitely VERY SWEET, but also very delicious. I created the recipe combining a few pumpkin muffin recipes from allrecipes.com , and one for cinnamon coffee cake muffins my mom always makes. This version is not vegan, but I very often make them vegan by using earth balance and Ener-G egg replacer, and they are JUST as good, sometimes better. If you don’t have Ener-G just use your favorite egg substitute! I’ve found the most effective, easy egg substitute for baking is — 2tbs water, 1tbs oil & 2tsp baking powder [mix & then add].

// INGREDIENTS //
2.5 cups all-purpose flour
2 cups sugar
1 tbs pumpkin pie spice
1 tsp baking soda
1/2 tsp salt

2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil

// FILLING //
2/3 cup brown sugar
4 tbs flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
3 tbs melted butter

// TOPPING //
1/4 cup sugar
3 tbs all-purpose flour
1/2 tsp ground cinnamon
2.5 tbs butter or margarine

 

// DIRECTIONS //

+ In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda & salt.
+ In another bowl, combine eggs, pumpkin & oil; stir into dry ingredients just until moistened.
+ Place one small spoonful of the batter in each cup. Use the spoon to make sure the entire bottom of each cup is covered.
+ In another bowl, melt butter for filling. Stir in sugar. Cut in flour & spices. The filling should be moist, coarse crumbs.
+ Add filling. I just sprinkled it in with my fingers, until a layer forms, adding at least enough to cover batter in each. The more you add, the sweeter they will be.
+ Add one more spoonful of batter to cover filling. Cups should be about 2/3 of way full. This batter is very heavy so if they are TOO full they won’t rise very well.
+ For topping, combine sugar, flour & cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each muffin.

Bake @350 for 30-35 minutes, let cool & enjoy!

For a little added decadence/to up the cuteness factor, drizzle on some cream cheese frosting!

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