#pumpkinspicegoodness

These Pumpkin Muffins are a perfect fall treat. They're moist, flavorful, and packed with pumpkin spice goodness. Whether for breakfast or a snack, they're sure to satisfy your pumpkin cravings.

Ingredients: 1 3/4 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1 cup canned pumpkin puree. 2 large eggs. 1/2 cup vegetable oil. 1/4 cup milk. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 375F 190C. In a large mixing bowl, combine the flour, sugar, baking soda, salt, and all the spices. In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Line a muffin tin with paper liners or grease the cups. Fill each cup 2/3 full with the muffin batter. 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 tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious homemade pumpkin muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy this tasty pumpkin bread that only needs one bowl to make. It's great for people on a keto, gluten-free, or vegan diet. It's tasty, moist, and full of pumpkin spice goodness!

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/2 cup pumpkin puree. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. You can use coconut oil to grease or line a loaf pan. Coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt should all be mixed together in a large bowl. Melt the coconut oil and add it to the dry ingredients. Then add the maple syrup and vanilla extract. Mix everything together well. Place the batter in the loaf pan that has been prepared and smooth the top. After the oven is hot, bake it for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Cool the pumpkin bread in the pan for 10 minutes, then move it to a wire rack to cool all the way down before cutting it.

Prep Time: 10 minutes

Cook Time: 40 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

These homemade vegan pecan pumpkin pie donuts are the perfect combination of cozy autumn flavors. They are moist, tender, and bursting with pumpkin spice goodness. Plus, they are gluten-free, making them suitable for those with dietary restrictions.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup pumpkin puree. 1/4 cup maple syrup. 1/4 cup almond milk. 2 tablespoons coconut oil, melted. 1 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup chopped pecans.

Instructions: Start by heating the oven to 350F 175C. Use coconut oil to grease a donut pan or a silicone donut mold. Whisk the pumpkin puree, maple syrup, almond milk, and melted coconut oil together in a bowl. Mix in the baking powder, cinnamon, nutmeg, ginger, and salt along with the gluten-free flour. Mix everything together well. Add the chopped pecans to the batter and mix them in well. Put enough batter into each donut mold to fill it about three quarters of the way to the top. After the oven is hot, bake the donuts for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. When it's cool, you can drizzle it with a glaze made of powdered sugar and almond milk, or you can just dust it with powdered sugar. As a tasty fall treat, try these vegan pecan pumpkin pie donuts that you make yourself.

Prep Time: 15 minutes

Cook Time: 15 minutes