vegan pumpkin recipes

This is seriously the best vegan pumpkin bread you&#x27;ll ever eat! It&#x27;s perfectly spiced, moist and easy to make in 1 bowl. Better than Starbucks, this will become one of your favorite Fall recipes!

The Best Vegan Pumpkin Bread

flaxseeds

water

pumpkin puree

brown sugar

canola oil

soy milk

all purpose flour

baking soda

baking powder

salt

cinnamon

nutmeg

cloves

pepitas

Preheat the oven to 350 degrees F and grease a loaf pan.

In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.

In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.

Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.

Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.

Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

<em>Fluffy, Gluten-Free, and made with only 8 ingredients, this Vegan Pumpkin Bread is sure to be a hit! Perfect for a delicious Fall breakfast, snack, or healthy dessert.</em>

Vegan Pumpkin Bread (Fluffy &amp; Gluten-Free!)

tbsp Ground Flax OR

flour

tsp Baking Soda (not Powder)*

tbsp Pumpkin Pie Spice

Salt

Pumpkin Puree

Coconut Sugar

Butter

Lemon

Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.

In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.

Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”.  Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved &#8211; the batter will be thick.

Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.

Bake at 350F for 60-65 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before slicing and store any leftovers in a container at room temperature for up to one week.

I just made this bread and it was fantastic! I used black chia seeds, almond butter, and added 1/4 cup more pumpkin purée. It was absolutely delicious. I topped it with some pumpkin seeds and served it with vegan butter. My non-vegan family loved it. 

The only thing I didn’t do right was grind the oats to a fine texture. It made the bread have a little bite to it, but the oats were soft and the bread still turned out. Great recipe!

The bread tastes great, but it didn't rise at all and is a very flattish loaf. Is there something I did wrong that I could fix next time? Thanks!!
P.S. Eating the summer corn chowder as I write this and it is delicious and great for meal prepping!

The may be the issue, baking soda as the recipe is written vs baking powder?

This came out SO WELL. I accidentally didn't grind my oats quite fine enough (don't be impatient!) so there was a little more 'oaty', but even then it was SO FLUFFY. I absolutely loved it and I'll be making it again. Thank you!

I made this last night and am so blown away! This is my first foray into gluten free baking and to be honest the simplicity of the recipe made me unsure how it would turn out but everything about this bread is amazing. I will say mine didn't rise either (maybe my baking soda is too old?) but I didn't mind at all, the texture and flavor are still on point. Thank you for this recipe!!

Yummy, baked it earlier today and ate most of it. Outside is nice dark pumpkin color but inside is dark green. Any thoughts, Cautlin? Could it be sunflower butter used in this loaf? Why would it turn dark green? Otherwise i like it alot!

Made this again and again, so good! I also subbed oat flour with almond flour and it turned out amazing! I think the fat from almond flour made it fluffier and more moist delicious pumpkin bread! 
Thanks for this recipe!

Just made this and it was amazing!! Thank you for sharing this recipe with us, I will definitely have to save it to make again!

I made this recipe this morning and it is amazing! My baking soda wasn’t fresh so it didn’t rise the way it’s supposed to but I don’t even care. It’s so good! I made this for my family, but i don’t want to share lol.

I made this bread last night. Delicious! I thought it was a bit over-spiced, but it mellowed overnight. Next time I will grind the oats finer and let the flax egg sit longer. The final texture was pretty crumbly. I used tahini for my nut butter and that worked very well. Great recipe Caitlin and I shared your recipe with a number of co-workers who were very happy with the taste and the moisture.

Soooo good!! I love how it isn't super sweet. It's the perfect balance to be either a dessert, breakfast, or snack! I used almond butter that is more on the runny side, so my bread is a little more moist in the center- but I honestly love it! I heat it up for 30 seconds in the microwave and take it on the go for breakfast. Thank you so much for this recipe!

Dear Caitlin, Wha an amazing recipe yet again, thank you so much! I will for sure test it this weekend! I have one (annoying) ''can I sub'' question though: I am fresh out of oats but do have a jar full of buckwheat groats. My gut is telling me that grinding these up and using them as a replacement may work just fine - obviously, the taste will be different, perhaps slightly nuttier, but as a buckwheat lover I don't foresee any problems there. What are your thoughts on this? Yay or nay? Do the oats add another quality to the recipe that I am missing if I replace em with buckwheat? Thank you!!!

This recipe is sooo amazing!! As someone with celiac disease, it's hard to find good gluten free recipes and I am always envious of all the gluten eaters- especially around the holidays. What I love most about your recipes (this one and the banana bread recipe specifically) is that they are all ingredients I already have in my pantry and is so simple (not a combination of a ton of expensive flours, gums, starches, etc.). I wish I could give this more than 5 stars, I love it so much!! Thank you!

Made this bread this morning and it is DELICIOUS! But what else would you expect from Caitlin? ;) Used Tahini for my nut/seed butter and it turned out wonderfully (note no Tahini taste came through in the finished product). Texture was amazing—fluffy yet moist. Mine didn't rise a ton either, maybe since my baking soda was old, but it was fluffy and amazing nonetheless. Thank you for another stellar recipe, Caitlin! You are so appreciated. :)

This bread is delicious! Not short on taste in any aspect. I used Pepperwood Organics tahini for the nut butter and it was delicious. 
A note on oat flour, I have baked with it many times and it certainly does not have the rise of other flours, my loaves often end up a bit flat. However, I made sure to cool this loaf for a super long time (~1 1/2-2 hours) as recommended and I am sure this helped the rise. I also baked in a 9 x 5 silicone bread pan, so I am sure if I used the pan size that Caitlin recommended it would have come out even better! , Even with my modifications, it ended up very fluffy, a great texture! 
Great job Caitlin!

i whipped this up in the AM so we could have it for dessert with my folks! we were stuffed after dinner, but i sliced up the bread and we alllllll got down! no complaints. everyone loved how fluffy it was. after making your banana bread a few times, i knew this one would be a winner too. thanks for not complicating a recipe like this.

Made this bread yesterday for my new plant-based nutrition support group and they all loved it.

made this as an after school snack after i got home from class this morning and it was delicious with my lunch! had it with some apple sauce on top and it was incredible. LOVED THIS

Made this tonight to see if I should make it for thanksgiving. Definitely a winner! I used sunflower seed butter and added pumpkin seeds inside.

I’m baking this for the second time right now and I’ve made the GF banana bread a few times too. I’m a die hard gluten loving carb queen, but I LOVE these Pat based recipes! I used tahini as the butter for this one and it adds an amazing depth of flavor!

Made this yesterday (testing it out for Thanksgiving) and it’s delicious. I used walnut butter made in my food processor. Thanks for the recipe Caitlin! Love you!!

Your bread should be the first one listed on google. This is perfection. This is hands down the best pumpkin bread that has been wheat free and egg free I have baked!! Like wow!! I am in heaven. I didn’t use lemon juice ( allergic). I cooled my bread in the fridge for an hour. I cut into it and it was perfect. My kids ate 2 pieces each. They begged for me to make more tomorrow. My thoughts...I will but I am not sharing. Hehe ???? I can’t wait to try your zucchini and banana bread. I am happy I found your vegan bake good blog! In our home we are paleo eaters besides black-beans &amp; vegan bake good recipe family. We have lots of allergies. We eat meat, fish, rice, oats, rye,lots of veggies, almonds and fruit. And now your pastry goods. Thank you. Super happy your blog exist

Great recipe! I added about 1/3 cup of vegan chocolate chips for an extra bit of sweetness. Will definitely be making again! ????

So glad I found this it’s so easy and amazing thank you so much! Now to make the zucchini and banana breads

The recipe was AMAZING !!!!!!
I exchanged some items..
Instead of Pumpkins...Fresh Cooked Sweet Potatoes 
Instead of Nut Butter...1Cup of Ground Walnuts + 1/8 cup of Earth Balance Plant-Based Butter
Added 1 Teaspoon Vanilla Extract

These healthy pumpkin cookies are completely dairy-free and egg-free and are loaded with fiber, beta carotene, and have zero cholesterol. They can be ready in only about 25-minutes!

Healthy Pumpkin Cookies

whole wheat pastry flour

unrefind sugar, (I use sucanat)

teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

pumpkin, (15 oz can plain pumpkin)

black strap molasses

vanilla almond milk

1 teaspoon vanilla extract

raisins

walnuts, (optional)

Begin by preheating the oven to 350°F. Then, line...

Begin by preheating the oven to 350°F. Then, line a large cookie sheet with parchment paper or use a silicone non-stick baking mat.

In a large bowl, mix together all dry...

In a large bowl, mix together all dry ingredients–flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate smaller bowl, combine the pumpkin,...

In a separate smaller bowl, combine the pumpkin, molasses, vanilla, and almond milk.  When purchasing the canned pumpkin, make sure that it is 100% pure pumpkin without any added sugars or other ingredients.

Whisk those wet ingredients together well and then...

Whisk those wet ingredients together well and then pour the mixture into the larger bowl with the dry ingredients.

This is where you can also add raisins...

This is where you can also add raisins and chopped or crushed walnuts if desired. Stir well to combine all of the ingredients making sure there are no dry floury spots in the batter.

Next, drop the batter by the tablespoonful onto...

Next, drop the batter by the tablespoonful onto the baking sheet lined with parchment paper or a baking mat. Bake for 15-20 minutes or until lightly browned.

https://mediavine-res.cloudinary.com/video/upload/dupfvpkb6r7uwhd2ofzd.mp4

You don’t have to be plant-based to enjoy these oil-free vegan dessert recipes. Anyone, and I do mean anybody–vegan, vegetarian, omnivore–will love these family favorites!

Oil-Free Vegan Desserts

This Creamy Pumpkin Risotto is cozy, hearty, and BIG on Fall flavor! The perfect fancy (but easy) vegan and gluten-free meal.

Creamy Vegan Pumpkin Risotto

(1.4 L) low-sodium vegetable broth (store-bought

extra virgin olive oil

shallot,

garlic,

sliced,

(380 g) Arborio rice

Salt and black pepper,

pumpkin

Make the Broth

Carefully add the vegetable broth and pumpkin to a medium-to-large pot, then whisk until evenly combined. Bring to a low simmer over medium-low heat while you prep the rest of the ingredients; the broth should remain at this temperature when adding to the risotto.

Pan-Fry the Sage (Optional): Add the olive oil to a large pan over medium-high heat; if you do not wish to fry additional sage for garnish, skip to step 3. Otherwise, add 4 &#8211; 6 whole sage leaves to the oil once warm; pan-fry for 45-60 seconds, until the leaves darken and start to brown only slightly. Remove and place on a paper towel-lined plate; set aside until serving. Keep the oil in the pan, to continue making the risotto.

Sauté Aromatics: 

Add the shallot, garlic, and sage to the pan and cook for 2-3 minutes, until the onion is translucent and the garlic starts to brown. Then, add the nutmeg and arborio rice to the pan and mix well. Toast the arborio rice for 2-3 minutes, until the rice becomes more translucent. Toasting the rice adds more flavor to the final dish.

Deglaze

add the white wine to the pan to deglaze it, scraping off any burnt bits (a.k.a. flavor!) from the bottom of the pan into the wine. Simmer for 3-5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.

Make the Risotto

Start by adding 3/4 cup (180 mL) of the warmed pumpkin broth to the pan with the rice. Reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth. Repeat this process with the remaining broth.

Quality Check

Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.

Make it Cheesy

Once the Risotto has cooked, turn the heat off and stir in the grated vegan parmesan; season with salt and pepper to taste, if desired.

Serve: 

Serve warm; I recommend topping each plate with a small drizzle of olive oil, extra sprinkle of parmesan, pumpkin seeds, and a pan-fried sage leaf. Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth.

This is absolutely fantastic! Throughly enjoyed by my entire family. Awesome fall recipe!

I love this recipe!
It is super simple to make in my Thermomix with freshly roasted and pureed pumpkin. I have made it twice now for friends and family and it's a hit!
Thank you!

Was amazing! Made for my whole family and they loved it!

https://content.jwplatform.com/videos/SB9eiYVp.mp4

Dairy-Free Pumpkin Risotto

Vegan Pumpkin Muffins

gluten-free 1-to-1 baking flour

tsp baking powder

tsp baking soda

tbsp pumpkin spice

coconut sugar sugar

maple syrup

tbsp flaxseed

pumpkin olive oil

tsp vanilla extract

vegan chocolate chips

Prep oven

Preheat the oven to 375F. Line 2 cupcake tins with cupcake liners.


Add dry ingredients to bowl

Add the flour, baking soda, baking powder, spices, and coconut sugar to a large bowl and whisk together.


Prep the flaxseed egg

Prepare the flaxseed eggs and pour it into the dry ingredients, along with the olive oil/applesauce, pumpkin puree, maple syrup, and vanilla extract. Mix together until smooth.

Add chocolate chips

Gently fold in chocolate chips and mix together until well combined.

Scoop batter

Use a cookie scoop or ice cream scoop to scoop batter into each muffin liner about 3/4 of the way full.

Bake

Bake the muffins for 22-24 minutes, or until the toothpick comes out clean.


Store and enjoy

Store in an airtight container in the fridge for up to 7 days or freeze for up to a month.

You&#039;ll love these healthy vegan pumpkin muffins. They&#039;re moist and tender and generously spiced. Perfect for breakfast, snacks, AND dessert! Also gluten-free and made without oil, soy, or coconut. Use seed butter instead of almond butter and omit the walnuts to make them nut-free.

oat flour ((2 ¼ cups))

pumpkin spice blend

fine sea salt

applesauce

non-dairy milk

runny almond butter butter

apple cider vinegar

vanilla extract

walnuts

chocolate chips (Check

Preheat

Preheat oven to 370 degrees F, and locate a standard muffin pan.

In a medium-size bowl whisk together the dry ingredients. In a large mixing bowl whisk together the wet ingredients. Pour dry into wet, and whisk to create a batter.

Combine

If using walnuts and/or chocolate chips, fold those in now, reserving a palmful of each for the tops of the muffins. Divide the batter evenly among the muffin pan, using approximately ⅓ cup batter per muffin. Decorate the tops with more chocolate chips and/or walnut pieces, if desired.

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Tip: if you included chocolate chips, these are especially amazing when the muffins are still warm and the chocolate is melty!

These muffins are addictive! My husband does not like any kind of squash and he asked me to make more! Bravo!

Delicious!!!! Hands down the best muffins!!!! Big hit for entire family! Now I am going to look for more muffins recipes by The Quiet Kitchen. Thank you soooo much!!!

The best muffins ever! I’ve gotten everyone addicted to these. Great for breakfast, snack, dessert etc! And they are healthy :)

What to do when you have one cup of pumpkin left from another recipe? Make these muffins!  They're excellent! Flavour and texture are perfect. I used cashew butter and added raisins and walnuts. The recipe made 24 mini (or bite-size) muffins and 6 full size muffins. Will definitely make again.

Thank you! Made these, and they are so moist and delicious. I didn't have apple sauce, so I used one ripe banana instead. So good!

I made these muffins last night. They are delicious. I especially appreciated the easy to follow recipe and that I had most of the ingredients already. I added chocolate chips to 4, cranberry and sunflower seeds to 2 and the rest plain; all delicious with just the right sweetness. This first batch was my tester. I plan to make another batch next week to share with friends.

I have made 4 batches of these muffins in the last 7 days  because they are so yummy &amp; go fast in our house of 4. They are quick &amp; easy to whip up with just 1 kind of gluten free  flour (that I can make at home with rolled oats). I love that they are sweetened with maple syrup &amp; have no oil. The muffins are super moist &amp; just the right sweetness. More please!

I made these muffins tonight and they were delicious!  I used my homemade apple butter in place of apple sauce and added a couple of Tbls of molasses and less maple syrup and used pecans instead of walnuts. I made oat flour from whole oats in my little coffee grinder but next time I think I won't grind the oat to such a fine flour.  I love the recipe and how versatile it is to accommodate my preferences and still come out 5 star!

I ate two before they were completely cooled and unfrosted, which tells you how delicious they were. I love baking with oat flour since it's so healthy, however more times than not, the recipes are dense and too moist (but still edible). This recipe came out perfect ... per hubby "wow, these taste like normal muffins" :)  Thank you!

Top 6 vegan pumpkin recipes recipes from across the web

The most viewed vegan pumpkin recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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The Best Vegan Pumpkin Bread

Vegan Pumpkin Bread (Fluffy & G...

Healthy Pumpkin Cookies

Creamy Vegan Pumpkin Risotto

Vegan Pumpkin Muffins

Top 6 vegan pumpkin recipes recipes from across the web

The most viewed vegan pumpkin recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Pumpkin Bread

Vegan Pumpkin Bread (Fluffy &amp; G...

Healthy Pumpkin Cookies

Creamy Vegan Pumpkin Risotto

Vegan Pumpkin Muffins

The most viewed vegan pumpkin recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Vegan Pumpkin Bread (Fluffy & G...