October 30, 2013

Pumpkin Spice Scones

Is anyone one feeling pumpkin overload? No? Me neither. Another day, another pumpkin recipe and honestly I couldn't be happier. That's what Autumn is about, right? Consuming mass amounts of pumpkin. At least I know I'm not lacking in Vitamin A this season.

I actually came up with this recipe while writing my cookbook, but thought it was so good I had to share it with all of you. The scones aren't overly sweet, but have that classic pumpkin + cinnamon taste that everyone loves!

I've been spreading coconut butter on mine! If you haven't tried making your own coconut butter, you have to! It's super simple and much cheaper than buying store bought! Feel free to top them with whatever you want - I just hope you love them as much as I did!

*Makes 9 Scones*


2 cups all purpose flour
1 tbsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup vegetable shortening
1/3 cup sugar
1/3 cup pumpkin puree
1/4 cup applesauce
1/4 cup non-dairy milk
1 tsp vanilla

Preheat your oven to 350 degrees F.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Add in the pumpkin, applesauce, and vanilla and beat together until combined - then add in the dry ingredients and non-dairy milk. Mix all of the ingredients until dough forms.

On a lightly floured surface, roll the dough out until it's 1-2 inches thick. Use a biscuit cutter to cut out medium sized rounds of dough. Place on a greased cookie sheet and sprinkle liberally with a cinnamon and sugar blend.

Bake in a preheated oven for 15-17 minutes until the scones are cooked through and golden brown.

October 20, 2013

Pumpkin Spice Muffins

I hope you're enjoying all these crisp Autumn days as much as I am. It's still very much Pumpkin season over here in Minnesota. The leaves are falling by the bucket loads and I can seriously feel Winter around the corner. Hopefully you all caught my last recipe. Those Pumpkin Snickerdoodle Cookies were AMAZING. There's something about pumpkin + cinnamon and nutmeg that makes everything all better. And be forewarned - I have more pumpkin recipes around the corner! There's definitely more where this came from.

I found this recipe while searching through all of my Grandma's old recipes and ended up using it as inspiration for these muffins. When I finished making the recipe - it turned out to be A LOT of batter. So be warned...this is a large recipe. I ended up making 1 loaf of pumpkin bread and 1 dozen muffins with this batter. But don't worry, that just means there's more pumpkin goodness to enjoy. I shared my extra muffins with my family and they absolutely loved them!


3/4 cup light oil
2 cups sugar
1 cup brown sugar
3/4 cup applesauce
2 cups pumpkin puree
1 teaspoon vanilla
3 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon nutmeg
2/3 cup water

Preheat oven to 325 degrees F.

In a large bowl, cream together the oil, sugar, and brown sugar until fluffy. Add in the applesauce, pumpkin, and vanilla. Beat again until all of the wet ingredients are combined. Set aside.

In a separate large bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Once sifted, pour the dry ingredients into the wet batter in 3 stages alternating with the water.

Grease a standard loaf pan and pour the batter in about 2/3 of the way full. Bake in a preheated oven for 1 hour - 1 hour and 10 minutes until the bread is cooked all the way through. Allow to cool completely before serving.

With the leftover batter, scoop into a greased and lined muffin pan to about 2/3 of the way full. Bake in a preheated oven for 30-32 minutes until the muffins are cooked through.

October 11, 2013

Pumpkin Snickerdoodle Cookies

Hello friends! Sorry about the lack of recipe updates! I've been VERY hard at work with some other projects and I've really neglected the blog. One of those projects I'm very happy to announce today...

I'M WRITING A COOKBOOK!! I can't wait for you all to see it. It's titled Super Sweet Vegan Treats and it's all completely desserts! I'm hoping to have it released by mid-November so you guys can get it before Thanksgiving and it will be sold exclusively through Amazon.com! I've been coming up with some amazing recipes for the book - and this is one of them. With the seasons changing and the pumpkin eating in full swing - I knew I couldn't wait to share it with all of you. Plus...I missed you all.

You can never have too many pumpkin recipes! Am I right? I made these cookies for my Dad's birthday. He's going to school for surgical technology (something I could never do!) and he brought them to one of his classes! Luckily everyone loved them - and I know you will too!

*Makes about 2 dozen cookies*


2 1/4 cups all purpose flour
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon all spice
1/4 teaspoon salt
1/2 cup vegetable shortening
1/2 cup sugar
1/4 cup brown sugar
1/3 cup pumpkin
2 tablespoons applesauce
1 teaspoon vanilla

In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, all spice, and salt. Set aside.

In a large bowl, cream together the shortening, sugar, brown sugar, pumpkin, applesauce, and vanilla. Add in the dry ingredients and beat well with a mixer until dough forms.

Cover dough with plastic wrap and chill for at least 1 hour. Preheat oven to 350 degrees F.

Roll the chilled dough out onto a floured surface to about 1 inch thickness. Cut dough into small to medium sized circles and place on a greased cookie sheet. Top each circle with cinnamon and sugar.

Bake in a preheated oven for 10-12 minutes until the cookies are golden brown.