Vegan Mofo Pumpkin Recipe Roundup

Hey Mofos! I don't have any food pictures to share with you today. My dear friend Katie brought me some apple galettes she made from Veganomicon and I wanted to take a picture of them to post but...then I ate them all. So in the meantime - here are some recipes that I would love to make!

Oh Lady Cakes' pumpkin spice granola and her raw pumpkin pie

Oh She Glow's pumpkin gingerbread smoothie - which I will be making for breakfast tomorrow and her maple baked bean cornbread casserole AND her pumpkin gingerbread with spiced buttercream

Vegan Dad's pumpkin pull apart rolls

Anchor and Feathers' pumpkin syrup

Vanessa K Rees' pumpkin pancakes

Healthy Happy Life's 5 ingredient pumpkin pie which I made for Thanksgiving last year and my Grandma said she liked it better than normal pumpkin pie!

Daily Green's pumpkin sage pate

Manifest Vegan's pumpkin alfredo

Until I get to make all of these goodies I will be longingly thinking of pumpkin patch adventures and keeping a snuff box of pumpkin spices close by for frequent sniffs.

Vegan Pecan Pumpkin Muffins

Mama Lori was kind enough to make these little treats for me the other morning. USUALLY I'm not a big fan of having bumps in my muffins unless its of the chocolate variety. But, to my surprise and delight (I get excited about my tastes maturing) I really enjoyed these. And I enjoyed them even more the next day when they had developed that slightly tacky texture on top. You know the texture I'm talking about? No?



She presented the muffins to me in this delightful and very familiar little tin. I picked this tin of cookies or biscuits as they are called out for Lori while we were in Paris. I've talked about La Cure Gourmande in previous posts. Love their design work.

Makes 12
1 1/2 cup sugar
1/2 cup oil
2 eggs (egg replacer plus water)
1 cup canned pumpkin
1 3/4 cup flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/2 to 1 tsp cloves
1/2 to 1 tsp cinnamon
1/2 tsp allspice
1/3 cup water
chopped pecans

1. Prepare the vegan egg replacer according to the package. Set aside. Preheat the oven to 350 F.
2. Mix together the flour, baking soda and powder, salt, and spices in a medium bowl and set aside.
3. In a large bowl beat together the sugar, oil and eggs. Add the water. Add the dry mix.
4. Fold in the chopped pecans and pour into muffin tins.
5. Bake until golden brown and a toothpick inserted in the center comes out clean.
6. Serve with pumpkin butter or a bit of maple syrup!

Chocolate Chip Pumpkin Bread

So I must have an obsession with chocolate chip cake/breads now. This one in particular I have made like 5 times already this year but while I wait for more bananas to ripen I thought I would make this. Its super easy, just like the other one, and if you like pumpkin flavored things you will love this. If I remember correctly I got this from Bread and Honey's blog, so props to those girls.

Pumpkin Pound Cake with Chocolate Chips
makes 2 loaves

2 cups sugar
1/2 cup veg or canola oil
1/2 cup applesauce
3 eggs
1 can pumpkin puree
3 cups all purpose flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips (im not going to lie...i poured a whole bag in..fatty fatty)

1. Preheat the oven to 350 degrees and lightly grease 2 loaf pans

2. In a large bowl combine sugar, oil applesauce, eggs, and pumpkin

3. In a medium bowl stir together flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt

4. Stir dry ingredients into the wet until just mixed. Stir in the chocolate chips.

5. Spoon into the loaf pans and bake for 50-55 min.

6. Let cool 10 min before removing from the pan