Vegan Pumpkin Spice Muffins

Simply put, this aromatic recipe embodies all things fall, which just so happens to be my favorite season! These tender, fluffy muffins are filled with autumn spices, studded with pecans, and topped with a sweet crunch.

Vegan Pumpkin Spice Muffins
Yield: 15 muffins

Ingredients

• 1 cup pureed pumpkin (or squash)
• 1/2 cup almond milk
• 1/2 cup avocado oil
• 2 tsp vanilla
• 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup chopped pecans (or walnuts)

Directions

1. Preheat oven to 375°F.
2. In stand mixer fitted with paddle attachment, thoroughly mix pumpkin, almond milk, avocado oil, and vanilla.
3. Add flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, and salt to wet ingredients. Mix just until combined.
4. Fold in pecans.
5. Line muffin tins with paper liners and fill each 2/3 full. Sprinkle 1/2 tsp of brown sugar on top of each muffin.
6. Bake 16-20 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans to wire rack.
7. Serve warm. Spread with plant-based butter and/or drizzle with maple syrup, if desired. Enjoy!

Recipe adapted from Apple of My Eye.

German Chocolate Cake

My grandma used to bake the best German chocolate cake ever! Given our dietary restrictions, I adjusted her recipe to make it gluten free. I think she would be proud. :) I will be celebrating her, along with my birthday (it's tomorrow), this year!

German Chocolate Cake
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups plus 3 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 4 oz German chocolate
• 1/2 cup boiling water
• 1 cup (2 sticks) butter, room temperature
• 2 cups sugar
• 4 egg yolks, room temperature
• 1 tsp vanilla
• 1 cup buttermilk*
• 4 egg whites, room temperature

Frosting:

• 2 (12 oz) cans evaporated milk
• 3 cups sugar
• 1 1/2 cups (3 sticks) butter, room temperature
• 8 egg yolks, room temperature
• 3 tsp vanilla
• 14 oz bag sweetened shredded coconut
• 3 cups finely chopped pecans

*Buttermilk substitute: 1 Tbsp lemon juice plus enough (almond) milk to measure 1 cup, stir & let stand 5 minutes.

Directions

1. Preheat oven to 350°F.
2. Grease bottoms and sides of three round cake pans with Crisco. Line bottoms with wax paper rounds and lightly flour sides.
3. Sift together flour, cornstarch, baking soda, and salt.
4. Melt chocolate in boiling water; let cool.
5. In stand mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Add flour mixture alternately with buttermilk until smooth.
6. In stand mixer fitted with whisk attachment and fresh bowl, beat egg whites on high speed until stiff, about 3 minutes. Fold lightly into cake batter.
7. Divide batter evenly between prepared pans. Bake 25-30 minutes, or until toothpick inserted in center comes out clean.
8. Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard wax paper. Cool completely before frosting.
9. While cakes are cooling, prepare frosting. Stir together evaporated milk, sugar, butter, yolks, and vanilla in large saucepan. Stirring constantly, cook on medium heat about 30 minutes, or until thick and golden brown. Remove from heat.
10. Stir in coconut and pecans. Cool to spreading consistency in refrigerator, uncovered, for about an hour.
11. To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.
12. Store covered in refrigerator. Cake ages well!

Note: Cake is best prepared one day in advance to allow frosting to set.

Vegan Pecan Pie Bars

This handheld version of traditional pecan pie is the perfect after-dinner treat at Thanksgiving, or any other fall holiday gathering!

Vegan Pecan Pie Bars
Yield: 8x8 pan

Ingredients
Crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup pure maple syrup
• 1/3 cup coconut oil, measured solid & then melted
• 1 tsp vanilla
• 1/4 tsp salt

Filling:

• 1/3 cup coconut oil, measured solid
• 1/4 cup maple syrup
• 2/3 cup brown sugar
• 1 tsp vanilla
• 1 Tbsp almond milk
• 2 cups pecans, coarsely chopped

Directions

1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. In small bowl, mix together all crust ingredients until well combined. Press into bottom of prepared pan. Bake 15-17 minutes, or until slightly golden brown. Let crust cool while filling is being prepared.
3. Meanwhile, in small saucepan over medium-high heat, bring coconut oil, maple syrup, brown sugar, and vanilla to a boil, stirring constantly. Once boiling, continue stirring and let bubble for one minute. Remove from heat. Stir in almond milk and pecans. Pour filling over crust and bake 20-22 minutes. Remove pan from oven and place on wire rack.
4. Let cool completely before cutting into bars.
5. When ready to serve, top individual bars with dairy free vanilla ice cream and/or coconut whipped cream, if desired. (The bars are also delicious on their own.) Enjoy!

Recipe adapted from Erin Lives Whole.

Cinnamon Rhubarb Bread

This super-moist quick bread balances the tartness of rhubarb with the sweetness of brown sugar and is studded with pecans for a nice little crunch. Enjoy a slice for breakfast or as an afternoon snack. It makes a great gift, too!

Cinnamon Rhubarb Bread
Yield: 1 loaf

Ingredients

• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 cup brown sugar
• 1/4 cup coconut oil
• 1/4 cup applesauce (or 2 oz tub of Gerber 1st Foods Prunes)
• 1/2 Tbsp lemon juice plus enough almond milk to measure 1/2 cup, stir & let stand 5 minutes
• 1 tsp vanilla
• 1 egg, room temperature
• 2 cups diced rhubarb
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350°F. Grease 8x4-inch loaf pan; set aside.
2. In large bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
3. In stand mixer fitted with paddle attachment, cream brown sugar, coconut oil, and applesauce (or prunes). Stir in milk mixture, vanilla, and egg. Add dry ingredients and combine thoroughly.
4. Fold in rhubarb and pecans.
5. Pour batter into prepared loaf pan. Bake 50-55 minutes, or until toothpick inserted into center comes out dry.
6. Cool for 10 minutes and then remove bread from pan to wire rack to cool completely before slicing.

Recipe adapted from Today.

Spiced Bacon Pecan Sweet Potatoes

This dish fully embodies the saying, "Sugar and Spice, and Everything Nice!" The sugary maple syrup paired with the sweetness of the potatoes contrasts nicely with the heat provided by the chili powder and cayenne pepper.

As we approach the holiday season, this savory recipe is the perfect side dish for family get-togethers at Thanksgiving and/or Christmas. It also makes for a quick and easy weeknight dinner!

Spiced Bacon Pecan Sweet Potatoes
Yield: 6-8 side dish servings

Ingredients
3 large sweet potatoes, peeled and cubed
1/2 cup cooked bacon crumbles
1/2 cup chopped pecans
1/4 cup pure maple syrup
1 tsp chili powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne pepper (optional)

Directions
1. Preheat oven to 400°F.
2. Lightly grease rimmed baking pan with nonstick cooking spray. Arrange potato cubes in single layer. Bake 20-25 minutes, until potatoes are tender and begin to darken in color.
3. Scoop potatoes from pan into large bowl. Add bacon and pecans. Drizzle with maple syrup and sprinkle all spices on top. Gently stir to evenly distribute all ingredients.
4. Serve warm.

Recipe adapted from Danielle Walker's Against All Grain.

{Triple Layer} Carrot Cake with Cream Cheese Frosting

When frost threatens to kill all of your husband's hard work in growing carrots over the summer, you spend the afternoon picking, washing, peeling, and shredding carrots to make carrot cake!

The original recipe makes a beautiful three-layer cake that is a show-stopper for any holiday event (think Christmas or Easter). But somehow I managed to get called for jury duty the entire month of October, so being pressed for time, I cut the recipe in half to make a 9x13 pan which requires less hands-on work but tastes equally as delicious. I have included both versions of the recipe below in case you aren't much of a math whiz!

Carrot Cake with Cream Cheese Frosting
Yield: 9x13 pan

Ingredients
Cake:

• 1 cup sugar
• 3/4 cup sour cream
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups finely grated/shredded peeled carrots
• 1/4 cup chopped pecans
• 1/4 cup raisins

Frosting:

• 8 oz package cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease 9x13 pan with nonstick cooking spray.
2. Using stand mixer fitted with paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pan.
6. Bake 30 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pan.
7. Cool completely on wire rack.
8. Once cake has cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy. Spread frosting evenly over top of cake.
9. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Tripe Layer Carrot Cake with Cream Cheese Frosting
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups sugar
• 1 1/2 cups sour cream
• 4 large eggs, room temperature
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 cups finely grated/shredded peeled carrots
• 1/2 cup chopped pecans
• 1/2 cup raisins

Frosting:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 4 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Using stand mixer with fitted paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pans, dividing equally.
6. Bake 45 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pans.
7. Cool in pans for 15 minutes, then turn out from pans, remove parchment paper, and cool completely on wire racks. (Cakes can be made 1 day in advance, simply wrap cooled cakes tightly in plastic wrap and store at room temperature.)
8. Once cakes are cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy.
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Magic Cookie Bars

This classic dessert is transformed into a gluten free version of the original recipe by replacing the graham cracker crust with an almond flour base.

Magic Cookie Bars
Yield: 9x13 pan

Ingredients
1 stick of butter, melted
1 1/2 cups almond flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 1/2 cups sweetened shredded coconut
1/2 cup pecan chips
14 oz can sweetened condensed milk

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray.
2. Stir together butter, almond flour, and both sugars until thoroughly combined. Press crust mixture into bottom of prepared pan.
3. Sprinkle chocolate chips over crust in pan, followed by butterscotch chips, coconut, and pecans.
4. Drizzle sweetened condensed milk evenly over top.
5. Bake 20-25 minutes, or until lightly browned on top.
6. Cool completely in pan on wire rack before cutting into bars. Enjoy!

Coconut Pecan Cream Cake

What better way to celebrate Easter than with an extravagant three-tiered cake! Packed with coconut and pecans on the inside, this delicious dessert is enrobed with cream cheese frosting and is sure to impress your holiday guests.

Coconut Pecan Cream Cake
Yield: 3-layer cake

Ingredients
Cake:
 8 Tbsp unsalted butter, softened
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 tsp baking soda
 1/2 tsp salt
 1 cup sour cream
 1 tsp vanilla
 1/2 cup coconut oil
 2 cups sugar
 5 eggs, separated
 1 1/4 cups unsweetened shredded coconut
 1 cup finely chopped pecans

Frosting:
 2 (8 oz) packages cream cheese, softened
 8 Tbsp unsalted butter, softened
 6 cups powdered sugar
 2 tsp vanilla

Directions
Make the Cake:
 1. Preheat oven to 350°F. Coat three 8" cake pans with nonstick cooking spray, line bottom of pans with wax paper, and spray again; set pans aside.
 2. Whisk flour, baking soda, and salt in bowl. Whisk sour cream and vanilla in separate bowl.
 3. Cream butter, coconut oil, and sugar in bowl of stand mixer fitted with paddle attachment until fluffy, 2–3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5–10 seconds.
 4. Whip egg whites in fresh bowl until stiff peaks form. Fold egg whites, coconut, and pecans into batter. Divide batter evenly between prepared pans and smooth top with spatula.
 5. Bake cakes 20–22 minutes, or until toothpick inserted in center comes out clean. Let cakes cool for 20 minutes in pans; invert onto wire racks, remove wax paper from bottoms, and let cool completely.

Make the Frosting:
 1. Using stand mixer, beat cream cheese and butter until smooth.
 2. With motor running, slowly add sugar and vanilla; beat until smooth.
 3. To assemble, place one cake layer on cake stand and spread with frosting; top with another cake layer and spread with frosting. Top with remaining cake layer. Cover top and sides with remaining frosting. (Optional: Sprinkle top/sides with additional coconut and/or pecans.)
 4. Chill cake at least 1 hour, or overnight, until frosting is firm.

Recipe adapted from Saveur.

Chickpea Flour Banana Bread

I know what you're thinking... another banana bread recipe?! If you take a look around my blog, you're sure to find variations of this classic quick bread, but this version is something different to add to your rotation.

Chickpea flour has a faintly nutty flavor when baked, which enhances the natural, tropical sweetness of the ripe bananas. Complement these two main ingredients by selecting your fat and sweetener of choice. For added texture, choose one (or both!) of the optional mix-ins: pecans or chocolate chips. This recipe is very versatile depending on what you have available in your pantry!

Chickpea Flour Banana Bread
Yield: 1 loaf

Ingredients
1 1/2 cups chickpea flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs, room temperature
1 1/2 cups mashed very ripe bananas (about 3 large bananas)
3 Tbsp brown sugar
2 Tbsp melted virgin coconut oil
2 tsp vanilla

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. In large bowl, whisk together flour, baking powder, cinnamon, and salt.
4. In medium bowl, combine eggs, bananas, brown sugar, coconut oil, and vanilla until well blended.
5. Add banana mixture to flour mixture and stir until just blended. Spread batter evenly in prepared pan.
6. Bake 35-40 minutes, until top is golden brown and toothpick inserted in center comes out clean.
7. Let bread cool in pan on wire rack for 10 minutes. Then remove bread from pan and transfer to rack to cool completely.

Notes
• Fat: Coconut oil can be replaced with vegetable oil, melted butter, or ghee.
• Sweetener: Brown sugar can be replaced with honey, maple syrup, or coconut sugar.
• Banana Nut Bread: Add 1/2 cup pecan chips (as seen in photo).
• Chocolate Chip Banana Bread: Omit cinnamon and add 1/2 cup miniature semisweet chocolate chips.
• Banana Muffins: Divide batter among 18 greased muffin cups and bake 10-15 minutes.
• Storage: Store cooled bread, wrapped in foil or plastic wrap, in refrigerator for up to 5 days. Alternatively, wrap bread in plastic wrap and then foil, completely enclosing loaf, and freeze up to 3 months. Let thaw at room temperature for 4-6 hours before serving.

Recipe adapted from Power Hungry.

Brussels Sprouts, Butternut Squash, Cranberries & Pecans

This beautiful side dish is bursting with complementary colors, textures, and flavors!
 • Colors: orange squash, green sprouts, red cranberries
 • Textures: crispy sprouts, tender squash, chewy cranberries, crunchy pecans
 • Flavors: sweet syrup, salty sprouts, cinnamon squash, tart cranberries, nutty pecans

Roasted Brussels Sprouts, Butternut Squash, Cranberries & Pecans
Yield: serving size varies

Ingredients
1 lb Brussels sprouts, sliced in half
1 small butternut squash (peeled, seeded, cubed)
3 Tbsp olive oil
1/4 tsp salt
1 tsp cinnamon
1/2 cup dried cranberries
1/2 cup pecan chips
2 Tbsp pure maple syrup

Directions
1. Preheat oven to 400°F. Coat rimmed baking pan with nonstick cooking spray.
2. Place Brussels sprouts, cut side down, on one half of pan and butternut squash cubes on other half of pan.
3. Drizzle olive oil over top of all veggies in pan.
4. Sprinkle salt over sprouts and cinnamon over squash.
5. Bake in preheated oven for 20-25 minutes, until veggies are browned.
6. Let cool in pan for 10 minutes, then put sprouts and squash in large bowl. Add cranberries, pecans, and maple syrup. Toss to coat.
7. Serve immediately and enjoy!

Recipe adapted from Julia's Album.

No Bake Cranberry Coconut Energy Bites

I love a portable, easy to grab-and-go snack that keeps me feeling satisfied. These energy bites do just that! There are only 7 simple ingredients in these little protein-packed balls of goodness. This recipe highlights a fruit and nut combination sweetened with maple syrup. (For a more indulgent chocolate-filled bite sweetened with honey, check out my other post.)

No Bake Cranberry Coconut Energy Bites
Yield: 16-26 bites

Ingredients
1/2 cup dried cranberries, chopped
1/4 cup pecans, finely chopped
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup shredded coconut
1/4 cup ground flaxseed
3/4 cup peanut butter
1/4 cup pure maple syrup

Directions
1. In large bowl, mix together cranberries, pecans, oats, coconut, and flax.
2. Add peanut butter and maple syrup. Using sturdy spatula, stir and fold together until well incorporated.
3. Scoop about 2 tablespoons of mixture into your hands. Roll and press into bites. If mixture is too dry, add a bit more peanut butter or maple syrup. If mixture is too wet, add a bit more coconut or oats. You want a slightly sticky dough texture.
4. Store in an airtight container for up to 2 weeks. Enjoy!

Recipe adapted from Beaming Baker.

Chocolate Chip Baked Oatmeal Bars

This recipe is perfect for an indulgent breakfast, satisfying snack, or after-dinner treat!

At first glance, these remind me of magic cookie bars because of all the coconut, chocolate chips, and pecans on top.

A cross-section of the bars reveals a thick, moist, and chewy base below all that crunchy, nutty topping.

I was skeptical that these bars would be sweet enough from the maple syrup and chocolate chips alone, but I needn't have been! All of the flavors balanced beautifully. The best part is, you can feel good about eating these indulgent bars knowing they are chock-full of oats and other healthy ingredients!

Chocolate Chip Baked Oatmeal Bars
Yield: 8x8 pan

Ingredients
1 ripe banana, mashed
2 Tbsp ground flaxseed
2/3 cup creamy peanut butter
1 tsp vanilla
1/4 cup pure maple syrup
3 Tbsp milk (I use almond milk)
1 tsp baking powder
1/4 tsp salt
2 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1/2 cup milk chocolate chips plus 1/4 cup to sprinkle on top
1/2 cup shredded coconut
1/4 cup chopped pecans

Directions
1. Preheat oven to 350°F. Coat 8x8 pan with nonstick spray; set aside.
2. In large bowl, mash ripe banana. Add flaxseed and peanut butter. Mix until combined.
3. Add vanilla, maple syrup, milk, salt, and baking powder. Mix until combined thoroughly.
4. Stir in oats. Fold in 1/2 cup chocolate chips.
5. Pour mixture into pan, spread evenly.
6. Top with coconut, 1/4 cup chocolate chips, and chopped pecans.
7. Bake 15-20 minutes, until coconut starts to brown.
8. Store in refrigerator for up to 7 days (if they last that long!).

Recipe adapted from Redesigned Recipes.

Almond Flour Banana Bread

With the holidays coming up, I thought it would be fun to share a recipe that is meant for just that...sharing! These mini loaves of banana bread are a break from the traditional loaf by using almond flour as the the base and honey as the sweetener with some seasonal spices that make it taste festive.

Disclaimer: When making this recipe, don't judge a book by its cover! I was skeptical on how the bread would taste based on the dark exterior. I went so far as to make my husband try it first (while still not touching it myself!). I broke down a couple days later and gave it a taste. I was pleasantly surprised by how moist and delicious it was!

Almond Flour Banana Bread
Yield: 4 mini loaves

Ingredients
2 1/2 cups Bob's Red Mill Almond Flour
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
3 eggs
1/2 cup honey
1/4 cup sour cream
3 ripe bananas, mashed
1 tsp vanilla
1/4 cup pecans, chopped

Directions
1. Preheat oven to 350°F. Grease four mini loaf pans with Crisco.
2. In large bowl, mix together dry ingredients: almond flour, cinnamon, nutmeg, salt, and baking soda.
3. In medium size bowl, whisk eggs. Add honey, sour cream, mashed bananas, and vanilla. Whisk together until combined.
4. Stir wet ingredients into dry ingredients until combined. Fold in chopped pecans.
5. Pour batter into prepared loaf pans. Bake for 35 minutes, or until center is firm. Allow to cool. Run knife along edge of each loaf and remove from pans.
6. Slice and enjoy!

Notes
• For muffins, line 18 cups with paper liners. Cook for 20 minutes.

Recipe adapted from Live Simply.