#pumpkineverything

This Keto Turkey Pumpkin Chili is a hearty and tasty meal that is great for cold days. This meal is great for people on a ketogenic diet because it is high in protein and fiber.

Ingredients: 1 lb ground turkey. 1 small onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz pumpkin puree. 1 can 14.5 oz diced tomatoes. 1 cup chicken broth. 2 tbsp tomato paste. 1 tbsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, avocado slices, chopped cilantro.

Instructions: Over medium-low heat, brown the ground turkey in a large pot or Dutch oven until it is no longer pink. Cut up some onion, garlic, and bell pepper and add them to the pot. Make sure the vegetables are soft. Chicken broth, tomato paste, chili powder, cumin, paprika, salt, and pepper should all be added slowly. Turn down the heat and let the chili simmer for a while. Stir it every now and then for about 20 to 25 minutes. Check the seasoning and make changes if needed. If you want, you can serve it hot with shredded cheese, sour cream, avocado slices, or chopped cilantro on top.

Prep Time: 10 minutes

Cook Time: 30 minutes

Delicious vegan pumpkin cinnamon rolls perfect for a cozy breakfast or dessert. These fluffy rolls are filled with pumpkin spice goodness and topped with a creamy pumpkin spice glaze.

Ingredients: For the dough:. 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 3/4 cup canned pumpkin puree. 1/4 cup unsweetened almond milk. 2 tablespoons coconut oil, melted. For the filling:. 1/4 cup brown sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 tablespoons vegan butter, melted. For the glaze:. 1 cup powdered sugar. 2 tablespoons canned pumpkin puree. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1-2 tablespoons unsweetened almond milk.

Instructions: Preheat the oven to 375F 190C and grease a baking dish. In a large bowl, mix together flour, sugar, baking powder, and salt. In another bowl, combine pumpkin puree, almond milk, and melted coconut oil. Add wet ingredients to the dry ingredients and mix until a dough forms. On a floured surface, roll out the dough into a rectangle. Brush the dough with melted vegan butter. Mix brown sugar, cinnamon, nutmeg, and cloves, then sprinkle over the dough. Starting from one end, roll the dough into a log. Slice the log into 8-10 pieces and place them in the prepared baking dish. Bake for 20-25 minutes or until golden brown. While the rolls are baking, prepare the glaze by whisking together powdered sugar, pumpkin puree, spices, and almond milk until smooth. Once the rolls are done, let them cool slightly before drizzling with the glaze. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Delicious vegan pumpkin cinnamon rolls perfect for a cozy breakfast or dessert. These fluffy rolls are filled with pumpkin spice goodness and topped with a creamy pumpkin spice glaze.

Ingredients: For the dough:. 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 3/4 cup canned pumpkin puree. 1/4 cup unsweetened almond milk. 2 tablespoons coconut oil, melted. For the filling:. 1/4 cup brown sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 tablespoons vegan butter, melted. For the glaze:. 1 cup powdered sugar. 2 tablespoons canned pumpkin puree. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1-2 tablespoons unsweetened almond milk.

Instructions: Preheat the oven to 375F 190C and grease a baking dish. In a large bowl, mix together flour, sugar, baking powder, and salt. In another bowl, combine pumpkin puree, almond milk, and melted coconut oil. Add wet ingredients to the dry ingredients and mix until a dough forms. On a floured surface, roll out the dough into a rectangle. Brush the dough with melted vegan butter. Mix brown sugar, cinnamon, nutmeg, and cloves, then sprinkle over the dough. Starting from one end, roll the dough into a log. Slice the log into 8-10 pieces and place them in the prepared baking dish. Bake for 20-25 minutes or until golden brown. While the rolls are baking, prepare the glaze by whisking together powdered sugar, pumpkin puree, spices, and almond milk until smooth. Once the rolls are done, let them cool slightly before drizzling with the glaze. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Delicious vegan pumpkin cinnamon rolls perfect for a cozy breakfast or dessert. These fluffy rolls are filled with pumpkin spice goodness and topped with a creamy pumpkin spice glaze.

Ingredients: For the dough:. 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 3/4 cup canned pumpkin puree. 1/4 cup unsweetened almond milk. 2 tablespoons coconut oil, melted. For the filling:. 1/4 cup brown sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 tablespoons vegan butter, melted. For the glaze:. 1 cup powdered sugar. 2 tablespoons canned pumpkin puree. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1-2 tablespoons unsweetened almond milk.

Instructions: Preheat the oven to 375F 190C and grease a baking dish. In a large bowl, mix together flour, sugar, baking powder, and salt. In another bowl, combine pumpkin puree, almond milk, and melted coconut oil. Add wet ingredients to the dry ingredients and mix until a dough forms. On a floured surface, roll out the dough into a rectangle. Brush the dough with melted vegan butter. Mix brown sugar, cinnamon, nutmeg, and cloves, then sprinkle over the dough. Starting from one end, roll the dough into a log. Slice the log into 8-10 pieces and place them in the prepared baking dish. Bake for 20-25 minutes or until golden brown. While the rolls are baking, prepare the glaze by whisking together powdered sugar, pumpkin puree, spices, and almond milk until smooth. Once the rolls are done, let them cool slightly before drizzling with the glaze. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes