Baked Pumpkin Cinnamon Sugar Donuts
Just because Halloween is over doesn't mean pumpkin has to go away! I like to allow my pumpkin obsession to continue t's take over until Thanksgiving, and then its straight Christmas cookies and peppermint hot cocoa from there. Today, I'm sharing my new favorite recipe with you guys for these easy baked pumpkin donuts rolled in cinnamon sugar. They literally are SO EASY to make that I thought I must be doing it wrong. From start to finish this was maybe a half-hour project, and I was so happy with how they came out. They so remind me of getting fresh donuts at apple farms when I was a little girl. They're SO GOOD! Alex came home the day I made them and literally ate FOUR. Out of a SIX donut test batch. I love him though, and I think that just goes to show how gosh darn irresistible these little guys are! These are the kind of donuts that give you street cred for being such a great cook. And you'll be like "Oh these easy things? I whipped these up lickety split!" and feel like a badass. So grab a donut pan and come bake with us!
INGREDIENTS
1 1/4 cup all purpose (AP) Flour 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup packed brown sugar 1/2 cup unsweetened almond milk 1/3 cup pumpkin pureé 2 tablespoons coconut oil, melted 1 teaspoon vanilla 1/4 cup melted coconut oil or vegan butter 1 cup organic sugar 1 tablespoon cinnamon DIRECTIONS Preheat oven to 350 degrees and grease a donut pan. In a large mixing bowl combine flour, pumpkin pie spice, baking powder and salt. In a separate mixing bowl whisk together brown sugar, almond milk, pumpkin purée, coconut oil and vanilla. Mix the dry ingredients into the wet ingredients about 1/2 cup at a time, stirring to combine. Batter should be a little thick, not pourable. Once mixed, use a spoon to place batter into the donut pan, distributing the batter evenly between each donut mold. Bake for 10-12 minutes, until an inserted toothpick comes clean and donuts spring back lightly when pressed. Cool on a wire rack. While the donuts cool, pour the 1/4 cup melted coconut oil or butter into a shallow bowl. In a separate shallow bowl, mix together the sugar + cinnamon. When the donuts have cooled, dip one side lightly into the oil or butter, then dip it into the cinnamon sugar mixture, shaking off the excess. Flip the donut over and repeat the process, trying to coat the edges as well so that when you cinnamon sugar the other side the whole donut becomes covered in the cinnamon sugar mixture. Repeat this process with all the donuts before moving them to a wire rack or stuffing them in your mouth. Donuts are best served fresh, but if you have leftovers you'd like to save my best recommendation is to line a ziplock bag with paper towels, place the donuts (not touching) into the bag, and put them in the fridge overnight. If left on the counter the oil could make them soggy overnight. Makes 6 donuts. NOTES If you don't have a donut pan, you can try to arrange the dough into donut shapes on a parchment-lined baking sheet. They won't look exactly the same and might be a little wonky, but still delicious! If you don't have any pumpkin pie spice on hand (available at most grocery stores in the spices section), you can substitute with a mixture of cinnamon, ginger, nutmeg, allspice and cloves. If you have some freshly roasted pumpkin go ahead and use that. If not, canned pumpkin purée works great, too! Whole Wheat flour works here too, but it does result in a slightly denser donut. 
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Pumpkin Chocolate Chip Cookies
I'm gonna get really real with you for a second: these are fucking delicious cookies, but they're packed with butter and sugar. Again, SERIOUSLY SCRUMPTIOUS, but not seriously healthy. Just maybe don't eat 6 per sitting? I'm not even apologizing, just a warning for the haters. I usually eat a very healthy diet and rarely sugar splurge, but I'm on my period and I wanted chocolate and sugar and these cookies are heavenly and dreamy and amazing and you will love them. Everyone will! These are 'impress your mother-in-law' cookies. These are celebrating your birthday cookies. They're follow with a glass of champagne cookies. They're decadent and rich and insanely delicious. If you're on a diet, these are not for you. If you wanna have a fall-flavored mouthgasm, then these are definitely for you. Your choice. But let's be honest, with an intro like that, don't you wanna bake up a batch? We'll do it together, share the guilt. Let's eat!
INGREDIENTS 2 1/2 cups all purpose flour 1 tablespoon pumpkin spice 1 teaspoon baking soda 1 teaspoon sea salt 1 cup coconut oil or vegan butter, melted 1 cup organic sugar 1/2 cup pumpkin purée 3 tablespoons ground flax 1 teaspoon vanilla 3/4 cup chocolate chips DIRECTIONS Preheat the oven to 350 degrees. In a medium-sized bowl, mix together flour, pumpkin spice, baking soda and sea salt. Set aside. In a larger mixing bowl whisk melted coconut oil or butter, sugar, pumpkin purée, ground flax and vanilla. Pour wet ingredients into dry ingredients and stir until completely combined, or process in a food processor with the dough blade. Fold in the chocolate chips until they're evenly distributed in the dough, then use a spoon or cookie dough scoop to place 1-inch balls of dough onto a greased or parchment lined cookie sheet. Bake for 8-10 minutes, or until cookies become golden. Let cool on a wire rack, then enjoy! Cookies last in the fridge about a week and in the freezer indefinitely. Makes about 36 2-inch cookies. NOTES You can safely sub in 1/2 of the AP flour for whole wheat flour, if you prefer, but you will get a denser cookie. Frozen cookies can be defrosted by being placed onto a plate and left on the counter for about 2 hours or microwaving for a few seconds at a time. You could definitely sub in applesauce or a healthier replacement for some of the oil if you wanted, but I would recommend only subbing in about half the amount to maintain the cookies texture.
Pumpkin Zucchini Bread
Here we go again, tempting you with pumpkin baked goods! But hey, you can't really blame us. Pumpkin season is short and it's just now starting to feel like fall over here in LA! We've got a short amount of time and all kinds of deliciousness to stuff into it. We hadn't made the announcement official on our personal pages until last week and I'm SUPER excited to share with you guys that about this time next year, we'll be coming out with our very own published COOKBOOK! Yup. And it's gonna be awesome. We'll start posting teasers of what we're working on and what you can expect all over social media so keep an eye out for fun sneak-peeks + behind-the-scenes goodies. In the meantime, its still pumpkin season and we've got all kind of baked goods to enjoy, so let's talk about this bread. Its stuffed full of zucchini and pumpkin so its basically just a vegetable. Or at least, that's what I told myself after eating 3 slices yesterday. We're really trying to cut back on the amount of sugar we're eating lately too, so like our recipe for Pumpkin Oatmeal Cookies, this recipe has about half the amount of sugar you'll find in a traditional zucchini or banana bread recipe. The pumpkin adds some sweetness and helps keep it moist, and if nuts are your thing I bet a sprinkle of walnuts before you tossed it in the oven would be kind of amazing. Either way, we think you're gonna like it. Let's bake!
INGREDIENTS
3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 tablespoon pumpkin pie spice 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup unsweetened almond milk + 1 teaspoon apple cider vinegar 1/2 cup coconut oil, melted 1/2 cup organic pumpkin purée 3 tablespoons ground flax 1/2 cup sugar 1/2 cup brown sugar 1 1/2 teaspoons vanilla 2 cups zucchini, grated DIRECTIONS Preheat oven to 350 degrees F. Line or grease an 8x4 in. loaf pan and set aside. In a large bowl whisk together flours, baking soda, baking powder, salt and spices. Set aside. Pour almond milk and vinegar into a glass measuring cup and set aside to curdle while you mix up your wet ingredients. To do that, grab a medium sized bowl and whisk together the coconut oil, pumpkin, ground flax, sugars, and vanilla. Pour in the curdled milk mixture and stir to combine. Pour the wet mixture into the dry mixture and mix well to combine. Using a large wooden spoon, fold in the grated zucchini. Feel free to use your hands to evenly distribute the zucchini into the batter. Pour the batter into the prepared pan and pop it in the oven. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Allow bread to cool at least 20 minutes before moving to a wire rack to cool completely. Slice + enjoy! Bread will last in an airtight container on the counter for up to a week. Makes 1 loaf.
Pumpkin Oatmeal Cookies
PUMPKIN SEASON HAS ARRIVED! I'm sure you've noticed, since everywhere you look there are pumpkin recipes, pumpkin-flavored foods, tiny pumpkins + gourds for sale, and of course, PSL's. I like pumpkin just as much as the next gal, but I prefer mine to be not SO sweet. Too much sweet pumpkin flavored crap before November and I'm burnt out. That's why it's become Mid-October and we're just now getting around to pumpkin-themed foods over here! These cookies are perfectly fluffy and moist, and have an almost muffin-like texture. They're soft, chewy, and packed with oats and pumpkin spice. Plus, we cut the sugar way down so you can eat like six instead of one. (That's how that works, right?) They're easy to whip up and perfect for serving at parties or just binge-eating while you watch Hocus Pocus. They're also about to become your new favorite oatmeal cookie. Let's bake!
INGREDIENTS
1 tablespoon ground flax 3 tablespoons warm water 3/4 cup all-purpose flour 3/4 cup whole wheat flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1 cup pumpkin purée 1/3 cup melted coconut oil 1/4 cup sugar 1/4 cup brown sugar 3 tablespoons water 1 1/2 teaspoons vanilla 1 1/2 cups oats DIRECTIONS Preheat oven to 350 degrees. In a small bowl combine ground flax and warm water and stir to combine. Set aside to gelatinize. In a large bowl, mix together flours, baking soda, baking powder, salt and spices. In a separate, smaller bowl, whisk together pumpkin purée, melted coconut oil, sugar, brown sugar, water and vanilla. Add gelatinized flax mixture and stir to combine. Pour the wet ingredients into the bowl of dry ingredients, using a wooden spoon to mix the two into a thick batter. Pour in the oats and mix together until dough forms. Use a cookie dough scoop or spoon to place 1 inch balls of dough onto a greased or parchment paper-lined cookie sheet. Bake for 10-12 minutes, until bottoms are golden and cookies are cooked through. Let cool, and enjoy! Makes about 24 cookies. NOTES *Instead of 3/4 cup of AP and WW flours, you could try using 1 1/2 cups of either one. I haven't tried this recipe with GF flour. *Your flax egg will come together faster with warmer water. *We used a 1 in. cookie dough scoop to measure ours out and got about 24 cookies. For a smaller batch of larger cookies simply use more dough per cookie. *Leftover cookies can be left on the counter in an airtight container about 3 days, in the fridge for about a week, and in the freezer indefinitely.
Glowing Pumpkin Juice
And our pumpkin obsession CONTINUES! This time though, we're still recovering from our slight overindulgence in our super sweet layered Pumpkin Chocolate Fudge. This beautiful, saffron colored juice did just the trick. Packed with citrus and seasonal pumpkin, this juice will brighten your day...and your skin! The beta carotene in the pumpkin is a powerful antioxidant crucial for normal skin cell development healthy skin tone. The Vitamin C found in the oranges, apples, and lemons not only builds a strong immune system and helps blemishes heal properly but also helps firm & tone skin, prevent free-radical damage, protects skin cells, and prevents signs of aging (like wrinkles!). And the mango? Delicious, yes, but also packed with beta carotene and Vitamin A- giving you that extra soft, smooth skin you CRAVE in this cool fall weather. Plus, what could be easier than cutting up your fruits and letting the juicer do all the work? Except when it comes to washing the damn thing, but that's a whole different story...so let's drink!
INGREDIENTS:
1 small pumpkin, skinned, deseeded, and cubed (about 2 cups) 4 oranges, peeled 2 apples, cored 2 lemons, peeled 1 mango, peeled & pitted DIRECTIONS: Prep all fruits by washing, peeling (if necessary), and cutting them. Throw into your juicer a few pieces at a time, being sure to juice the stubborn pumpkin on 'HIGH'. Juice completely into a large container. Serve in two smaller containers, or refrigerate leftovers for up to 3 days. Enjoy!
Pumpkin Chocolate Freezer Fudge
Yep, more pumpkin. We told you it was coming! But this one is more of a treat yo' self kinda recipe. When I was growing up, we always picked apples and pumpkin at Bailey's, the family-owned orchard down the street. Mrs. Bailey would always make the richest, most amazing chocolate & peanut butter fudge, and it was a tradition to get a square before we left the orchard. I know it was full of sugar, but it was heaven. I can still taste it.
Now as an adult, and one who watches my sugar intake at that, fudge isn't something we make often. But with this crazy hot weather we're still having in Souther California, I was CRAVING some fall. That being said, we all deserve a treat, and being freezer fudge, its easy to eat just a piece of week and preserve the goodness for months to come. Plus, I'm a SUCKER for pumpkin/ chocolate combos, and the velvety, rich pumpkin layer compliments the dark chocolate beautifully. So today, instead of trick-or-treat, we say TREAT YO' SELF! I think even Mrs. Bailey would approve.
INGREDIENTS:
Chocolate Fudge Layer: 1/4 cup vegan butter or coconut oil 4 ounces dairy-free dark chocolate 2 1/2 cups confectioners sugar 1 tablespoon boiling water Pumpkin Fudge Layer: 1/4 cup vegan butter or coconut oil 2 ounces cashew butter (or nut butter of your choice) 2 ounces pumpkin purée 1/2 teaspoon vanilla 2 1/2 cups confectioners sugar 1 tablespoon boiling water DIRECTIONS: Chocolate Fudge Layer: Using the double-boiler method (a bowl placed in in a saucepan of boiling water WITHOUT touching the water), heat the butter and chocolate together until melted, stirring occasionally. Remove the bowl from the pan and stir in half of the confectioners sugar. Add a tablespoon of the boiling water from your pan to the mixture, and stir to remove any lumps. Add in the remaining confectioners sugar and stir like a madwoman (or madman!) until the mixture is smooth. Press into a waxed-paper lined 8x8 baking dish and set aside while you make the pumpkin layer. Pumpkin Fudge Layer: Using the double-boiler method (a bowl placed in in a saucepan of boiling water WITHOUT touching the water), heat the butter, cashew butter, pumpkin purée, and vanilla together until melted, stirring occasionally. Remove the bowl from the pan and stir in half of the confectioners sugar. Add a tablespoon of the boiling water from your pan to the mixture, and stir to remove any lumps. Add in the remaining confectioners sugar and stir like crazy again until the mixture is completely smooth. Pour the mixture over the chocolate layer, then tap the baking dish gently on the counter to smooth and remove any bubbles. Place the baking dish in the freezer to set, for at least 3 hours. When ready, remove the fudge from the baking dish by pulling the waxed paper out. Place block of fudge onto a flat surface, like a sitting board, and use a large fat knife to cut into 1-in. squares. Store uneaten fudge in the freezer indefinitely. Enjoy!
Pumpkin Spiced Steamer
Pumpkin spice latté season has ARRIVED! As the weather gets cooler and cozier (pretty much everywhere except Southern California), the lines at Starbucks are getting longer and vegans everywhere wish they could take part. WHY STARBUCKS, WHY must you put dairy in your pumpkin spice mixture?! Trust me, we vegans love our pumpkin. You'd make a lot of money off of us if you made 'em vegan! But since you don't, we'll find our own, far healthier ways to enjoy delicious seasonal drinks. In our house though, we're just not coffee drinkers. We love tea, and occasional caffeine, but for the most part we're more of a 'chai latté' kinda couple. Keepin' it low key, ya know?
So THIS is how we get our fix. A frothy, foamy, sweet, pumpkin-y cup of steamed dairy-free milk blended with cinnamon, nutmeg, and ginger. It's fall, all wrapped up in a mug. Topped with a spoonful of coconut whip would be lovely, but this drink stands just fine on its own. Its the perfect fall drink for those avoiding caffeine or who just want a kid-friendly version. We know you're going to love it. And in case you forgot, it's GREAT PUMPKIN WEEK here on the site, so check the sidebar to keep up with all the pumpkin recipes!
INGREDIENTS:
16 ounces cold, dairy-free milk (we prefer coconut!) 3 tablespoons pumpkin purée 2 tablespoons maple syrup 1/2 teaspoon vanilla extract 1/8 teaspoon ground ginger 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon pumpkin pie spice (optional, just enhances the pumpkin flavor!) DIRECTIONS: In a saucepan, heat your milk on low to medium heat. Whisk in the pumpkin purée, maple syrup, vanilla, and spices. Heat to desired temperature, stirring occasionally. If you have a milk frother (we have an attachment on our hand mixer), pour the milk into a large mug -or two smaller ones- and froth milk on high to create a thick foam. If you don't have a milk frother, pour the hot mixture into a high speed blender and blend 20-30 seconds, until a thick foam is created. Pour into mugs, and enjoy! Leftovers can be refrigerated and reheated later.
Spiced Pumpkin Bread with Maple Vanilla Icing
Prepare yourselves: the weathers getting cooler and it's about to get all kinds of pumpkin up in here. After walking the aisles of Trader Joe's last week and seeing pumpkin-themed snacks EVERYWHERE, I was inspired. Last year at this time I was so sick of pumpkin. I'm not even sure we posted one pumpkin recipe on this site last fall. Lame, right?
This year, lucky (or maybe unlucky?) for you, I've jumped back on the pumpkin bandwagon. HARD. The next couple of weeks will be filled with pumpkin treats both sweet and savory...but mostly sweet. I promise not to overdo it. And I promise you will find at least one pumpkin goodie to love. In fact, we're calling it 'GREAT PUMPKIN WEEK' here this week. Use the handy pumpkin on the homepage sidebar to explore ALL of our pumpkin-filled recipes! Now, let's BAKE!
INGREDIENTS:
Spiced Pumpkin Bread 1- 15 oz. can pumpkin purée (about 1.5 cups) 1/3 cup softened coconut oil 1/2 cup organic sugar 1/2 cup non-dairy milk 1 teaspoon vanilla extract 1 teaspoon apple cider vinegar 2 cups whole wheat OR gluten-free flour blend 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 tsp ground cinnamon 1/8 tsp ground ginger Maple Vanilla Icing 1.5 cups raw cashews, soaked 3 tablespoons maple syrup 1.5 teaspoons vanilla extract 1/4 - 1/3 cup water DIRECTIONS: Preheat oven to 350 degrees. In a large mixing bowl, combine coconut oil, sugar, milk, vanilla, & vinegar. Let sit for 3-5 minutes. While you wait, grab a second mixing bowl & combine the flour, baking soda, baking powder, salt, cinnamon, and ginger. Once the wet ingredients are ready (slightly bubbly), slowly add in the dry ingredients and stir to combine. Once the two are completely combined and a batter has formed, add the pumpkin purée. Stir to combine. Pour batter into a greased, lined or non-stick loaf pan. [We used a non-stick pan with a little parchment paper, for easy removal.] Bake for 45-60 minutes, depending on your oven. Bread is finished when a toothpick comes clean. Remove from the oven and let cool at least 30 minutes before transferring to a wire cooling rack. While bread cools, whip us icing by combining soaked cashews, maple syrup, vanilla, and water in a food processor or high speed blender. Fill a piping bag or ziploc bag with a corner cut off with icing mixture and pipe icing over cooled loaf. Loaf lasts well on the counter or in the fridge for about a week, or can be frozen indefinitely. Enjoy!
Triple Chocolate Pumpkin Swirl Brownies
Fall is here! If you couldn't tell by the pop-up Costume Stores and the crazy amounts of fake fall leaves in store windows, I'm sure you could tell as soon as you logged on. Because today, we're talking about fall heaven. We're talking about the reason I pull myself out of the warm layers of comforter to make the chilly late night walk to the fridge: we're talking about fudgy, triple chocolate, pumpkin swirl brownies.
They make me think of words like rich, ooey-gooey, and decadent.
And those are words I love. I also love chocolate, which is why we used bars of dark chocolate, cacao chunks, and rich cacao butter to make these brownies a trifecta of chocolatey heaven. You're gonna love 'em.
The pumpkin was a brilliant addition. I mean it!
It adds a soft, gooey pumpkin layer to an already sweet, fudgy bottom layer. The combination creates an almost cheesecake-like brownie that will make an appearance at Halloween, Thanksgiving, and daylight savings day too.
brownie ingredients:
1 cup whole wheat flour 1/2 cup turbinado sugar 1/2 teaspoon sea salt 1/3 cup cacao nibs* 1/3 cup dark chocolate bar, broken into small pieces* 1/3 cup cacao butter* 6 tablespoons vegan butter 1 teaspoon vanilla 2 flax eggs (2 tablespoons flax, 6 tablespoons water)** pumpkin swirl topping ingredients: 1 15 ounce can of pumpkin puree*** 1/4 cup unsweetened applesauce 1 1/2 tablespoons pumpkin pie spice *As you may have noticed, three 1/3 cup measurements makes for 1 cup of chocolate in this recipe. If you don't have cacao nibs or butter and want to use only dark chocolate, please do. If you want to sub it all out for cacao nibs, you may also do that. I just loved the three chocolatey flavors all together, and highly recommend it! **To make a flax 'egg', mix 2 tablespoons ground flax with 6 tablespoons water in a small bowl. Let sit for about 5 minutes, until the mixture turns slightly gelatinous. This recipe calls for two flax eggs, so simply double the original mixture. ***Just make sure you're buying 100% pumpkin puree. Pumpkin pie mix is a very different product and while it would probably be delicious, we won't be using it here.
directions:
Preheat oven to 350 degrees and prepare a 9x7 inch pan. In a medium sized bowl, mix together the dry ingredients: flour, sugar, and salt. Set it aside. Using the double boiler method, melt cacao nibs, cacao butter, dark chocolate, butter, and vanilla until they become the consistency of warm chocolate fudge sauce, sort of like chocolate gravy...yum! Once the chocolate mixture is melted and well combined, add it to the dry ingredients, stirring to combine. Add flax eggs and stir again. Pour the resulting brownie batter into the 9x7 inch pan. In a bowl, whisk together the can of pumpkin, unsweetened applesauce, and pumpkin pie spice. Pour it evenly over the brownie batter, using a butter knife or toothpick to gently swirl some of the pumpkin topping into the chocolate batter. Bake for 45-50 minutes, until the pumpkin is slightly browned and a toothpick comes out clean. Let brownies cool for 20-30 minutes before enjoying them so the chocolate and pumpkin layers can set. When they are cool, try them with a giant scoop of coconut ice cream...or with two forks on the couch while you watch parks and recreation. Enjoy!
Pumpkin Oat Muffins
Don't these look scrumptious? Trust me, they are. We had some leftover pumpkin puree and some browning bananas to use up and came up with these little buggers. The fruit keeps the muffins moist and flavorful, while the muesli topping adds just a little crunch and texture. Ready to start your day off the right (and delicious) way? Read on my veggie friends!
Ingredients:
2 ripe bananas 1/4 cup brown sugar 1/4 cup coconut oil 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2/3 cup pumpkin puree muesli & cinnamon for topping
Directions:
Preheat oven to 350 degrees. Grease or line muffin tins (makes 12). Mash bananas thoroughly in mixing bowl. Add sugar and coconut oil and stir until combined. In a separate bowl, combine cinnamon, salt, flour, baking powder and baking soda. Add entire bowl of dry ingredients to wet ingredients and whisk together several times, until just combined. Add pumpkin puree to mixture and stir again, being careful not to over-mix. Spoon batter into prepared muffin tins, filling about 3/4 of the way. Sprinkle with muesli and cinnamon and pop 'em in the oven! Bake for about 20 minutes, or until inserted toothpick comes out clean. Makes 12 muffins! Looking for something equally as pumpkin-y but with a little more sweet? We have a delicious recipe for Pumpkin Bread Cookies you should check out.
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