chocolate chip pumpkin muffins ~vegan~

I’m sorry for all the pumpkin recipes, but I just love it!

  Plus, I only have a few months of peak pumpkin season to get in all my favorite pumpkin recipes!


Pumpkin is rich in carotenes, which have been shown to protect against cancer and heart disease.  Pumpkin consumption has also been linked to decreased risk of developing type 2 diabetes.  It’s a great substitute for oil and butter in baked goods.  Instead, add pumpkin puree to retain moisture without all the fat.

chocolate chip pumpkin muffins ~vegan~

Chocolate Chip Pumpkin Muffins

2 cups whole wheat pastry flour

1/2 cup coconut palm sugar or white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 cup almond milk or soy milk

1 tablespoon grapeseed oil or vegetable oil

1/4 cup maple syrup

3/4 cup pumpkin puree

1/3 cup raisins

1/3 cup vegan mini-chocolate chips

chocolate chip pumpkin muffins ~vegan~

-Preheat oven to 350 degrees and line or grease a muffin tin.

-Mix together the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl.

-In a separate bowl, use a hand held mixer to combine the almond milk, grapeseed oil, maple syrup and pumpkin puree.

-Pour the wet ingredients into the dry ingredients and combine until smooth.

-Mix in chocolate chips and raisins.

-Spoon batter into muffin tins and bake for 20-25 minutes or until tops are golden brown.

chocolate chip pumpin muffins ~vegan~

pumpkin pie overnight oats

I know I’m probably jumping the gun a bit, but bring on the pumpkin!

Now that there is a little chill in the air at night, I’m getting excited about the fall!  I know we still have a few weeks of summer left to enjoy and I’m going to soak in the warmth while I can, but it’s not going to stop me from sharing one of my favorite overnight oats recipes!

I love all the flavors the fall brings like apples, pumpkin and spices!  The combination of ginger, cinnamon and nutmeg make these oats taste just like pumpkin pie!  And, who doesn’t want to start their day off with pie?

pumpkin pie overnight oats ~vegan, gluten free, dairy free~

Pumpkin Pie Overnight Oats

(makes 2 servings)

1/2 cup old fashioned oats

1 1/2 cups almond milk

1/4 cup pumpkin

2 tablespoons maple syrup

2 tablespoons chia seeds

1/8 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon nutmeg

-Combine all ingredients in a bowl and whisk together.

-Cover and place in the refrigerator overnight.

-Top with pecans and enjoy!

chocolate pumpkin chia seed cookies

I hope everyone had a great weekend!  These cookies made mine a bit sweeter!

chocolate pumpkin chia seed cookies ~vegan, gluten-free~

A little pure maple syrup and a few vegan mini-chocolate chips make these cookies irresistible!  They are the perfect evening treat to have with a cup of tea.  Ok, I’m not going to lie, I had them for breakfast too!  Next time to make them a healthier breakfast treat I will substitute the chocolate chips with walnuts…but for now I will have chocolate with my breakfast :)

chocolate pumpkin chia seed cookies ~vegan, gluten-free~

Chocolate Pumpkin Chia Seed Cookies

1 1/2 tablespoons chia seeds

1/4 cup almond milk

1 cup pumpkin

3/4 cup GF old fashioned oats

1/4 cup shredded coconut, unsweetened

2 tablespoons maple syrup

1 tablespoon coconut oil (melted)

1/4 cup mini-chocolate chips (vegan)

1/4 cup raisins

1/2 teaspoon cinnamon

-Preheat oven to 350 degrees, line 2 cookie sheets with parchment paper and set aside.

-In a small bowl, combine chia seeds and almond milk.  Set aside for 10 minutes or until a gel is formed.

-In a large bowl, combine chia/almond milk mixture with the rest of the ingredients.  Stir until all ingredients are well incorporated.

-Using a tablespoon, scoop dough onto parchment paper.

-Cook for 15 minutes or until tops are lightly golden, remove from oven, cool and enjoy!

chocolate pumpkin chia seed cookies ~vegan, gluten-free~