These baked pumpkin donuts are incredibly soft, moist, and full of warm autumn flavor. Made with real pumpkin puree and cozy cinnamon spice, they come together in one bowl with no eggs, no milk, and no butter. Each donut is rolled in a brown sugar and cinnamon coating right after baking for an irresistible crunch…
These vegan gluten-free pumpkin cupcakes bake up in the air fryer for a quicker, lighter result. Soft, moist, and warmly spiced with cinnamon, they use pumpkin puree and gluten-free flour so everyone can enjoy them: vegan, eggless, dairy-free, and gluten-free all at once. The air fryer bakes them in just about 15 minutes, and the…
These vegan gluten-free pumpkin chocolate pancakes are a cozy, indulgent twist on the classic breakfast stack. Pumpkin puree, cocoa powder, and cinnamon combine in a thick, fluffy batter that is completely eggless, dairy-free, and gluten-free. They cook up beautifully in the pan with a rich autumn flavor in every bite. A great way to sneak…
This vegan chocolate pumpkin loaf is moist, rich, and packed with the warm flavors of cinnamon, nutmeg, and real pumpkin puree. The pumpkin keeps the crumb incredibly tender and moist for days, while the cocoa gives it a deep chocolatey depth. Chocolate chunks baked on top and throughout make it extra indulgent. No eggs, no…
These vegan chocolate pumpkin cupcakes are a gorgeous marble of vanilla pumpkin and rich chocolate batter in one, making them perfect for fall and Halloween baking. The pumpkin puree adds incredible moisture and a subtle earthiness that pairs beautifully with the cocoa. No eggs, no dairy. Decorate them as ghost cupcakes with fondant for a…
These pumpkin scones are soft on the inside, slightly crunchy on the outside, and made with real canned pumpkin puree, brown sugar, cinnamon, fresh ginger, and chocolate chips. Perfectly spiced and not overly sweet, they make an ideal fall breakfast or afternoon snack. Made with cold butter and a whole egg for a rich, tender,…