#falltreat

Warm spices and a sweet glaze make these vegan glazed pumpkin donuts a great fall treat. Since they're baked instead of fried, they're better for you without giving up taste.

Ingredients: 1 cup pumpkin puree. 1/4 cup maple syrup. 1/4 cup plant-based milk. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon ginger. 1/4 teaspoon salt. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 cup powdered sugar. 1-2 tablespoons plant-based milk.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine pumpkin puree, maple syrup, plant-based milk, melted coconut oil, vanilla extract, spices, and salt. Mix until well combined. Add flour and baking powder to the mixture, stirring until just combined. Be careful not to overmix. Spoon the batter into a greased donut pan, filling each cavity about 3/4 full. Bake in the preheated oven for 8-10 minutes, or until a toothpick inserted into the center comes out clean. While the donuts are baking, prepare the glaze by whisking together powdered sugar and plant-based milk until smooth. Adjust the consistency by adding more milk if needed. Once the donuts are baked, remove them from the oven and let them cool for a few minutes in the pan before transferring them to a wire rack to cool completely. Dip each cooled donut into the glaze, allowing any excess to drip off. Place back on the wire rack to set. Enjoy these delicious glazed pumpkin donuts!

Prep Time: 10 minutes

Cook Time: 10 minutes

These two-ingredient pumpkin donuts are incredibly easy to make and perfect for a quick fall treat. They are moist, flavorful, and require minimal effort!

Ingredients: 1 cup pumpkin puree. 1 box of spice cake mix.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Blend the spice cake mix and pumpkin puree together thoroughly in a mixing bowl. Spoon the batter into a piping bag and fill each cavity of the donut pan about two thirds full. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes in a preheated oven. After taking them out of the oven, allow the donuts to cool in the pan for a few minutes before moving them to a wire rack to finish cooling. For added flavor, you can choose to dust the donuts with cinnamon or powdered sugar after they have cooled. Savor your tasty pumpkin donuts made with just two ingredients!

Prep Time: 10 minutes

Cook Time: 15 minutes

This creamy and flavorful dip combines the cozy flavors of pumpkin pie spice with the sweetness of chocolate chips. It's perfect for fall gatherings or anytime you're craving a festive treat.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup plain Greek yogurt. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 1/4 cup mini chocolate chips. Graham crackers or apple slices for serving.

Instructions: Blend pumpkin puree, Greek yogurt, maple syrup, vanilla extract, and pumpkin pie spice together in a medium-sized bowl. Mix everything together until it's smooth. Add mini chocolate chips and mix until they are spread out evenly. Put it in the fridge for at least 30 minutes before you serve it. You can dip graham crackers or apple slices in it.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Salted Pumpkin Fudge is a simple way to enjoy the delicious flavors of fall. This fudge is a favorite during the fall and winter because it has creamy white chocolate, pumpkin puree, and warm spices. A little flaky sea salt on top makes the sweetness and saltiness just right. If you want, you can add pecans for an extra crunch. Get together with family and friends this fall and enjoy this tasty treat!

Ingredients: 2 cups white chocolate chips. 1 cup sweetened condensed milk. 1/2 cup canned pumpkin puree. 1 teaspoon pumpkin pie spice. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 1/4 cup chopped pecans optional. Flaky sea salt for topping.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring well between each, until the mixture is smooth and fully melted. Stir in the pumpkin puree, pumpkin pie spice, salt, and vanilla extract until well combined. Fold in the chopped pecans, if using. Pour the mixture into the prepared baking pan and spread it evenly. Sprinkle flaky sea salt on top to taste. Chill in the refrigerator for at least 2 hours, or until the fudge is set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares or rectangles. Serve and enjoy! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 5 minutes

Savor the warm, comforting flavors of pumpkin spice combined with the rich, creamy goodness of white chocolate. This delightful White Chocolate Pumpkin Spice Mocha is ideal for fall or any other time you want a decadent cup of coffee.

Ingredients: 1 cup white chocolate chips. 2 cups milk. 1/2 cup brewed espresso or strong coffee. 1/4 cup canned pumpkin puree. 1 teaspoon pumpkin pie spice. Whipped cream for garnish. Ground cinnamon for garnish. Cinnamon sticks optional. Sugar to taste.

Instructions: In a saucepan, combine white chocolate chips and milk over low heat. Stir continuously until the chocolate chips are completely melted and the mixture is smooth. Add in the brewed espresso or strong coffee and canned pumpkin puree. Stir until well combined. Sprinkle in the pumpkin pie spice and sugar to taste. Adjust sweetness according to your preference. Continue to heat the mixture until it's hot but not boiling. Remove from heat. Pour the white chocolate pumpkin spice mocha into mugs or cups. Top with whipped cream and a pinch of ground cinnamon. If desired, garnish with cinnamon sticks for added flair. Serve hot and enjoy your delightful White Chocolate Pumpkin Spice Mocha!

Prep Time: 10 minutes

Cook Time: 10 minutes

With tastes of pumpkin, spices, carrots, apples, coconut, and more, these Pumpkin Morning Glory Muffins are the best fall treat. This time of year, they're great for breakfast or a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup canned pumpkin puree. 2 large eggs. 1/4 cup vegetable oil. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 cup grated carrots. 1/2 cup grated apple. 1/4 cup shredded coconut. 1/4 cup chopped walnuts. 1/4 cup raisins.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, applesauce, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, grated apple, shredded coconut, chopped walnuts, and raisins. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these delicious Pumpkin Morning Glory Muffins as a fall treat!

Prep Time: 15 minutes

Cook Time: 20 minutes