What’s a better way to get cozy and relax than to do some pumpkin-themed baking? Your family and friends will thank you, and maybe they’ll even give you a hand, too.  If you are wanting to start baking, here’s a plant-based pumpkin muffin recipe that’s not only delicious, but also sustainable so you can have a treat and save the planet, too!

Pumpkin Chocolate Chip Muffins:

Ingredients: 

1 cup canned pumpkin

1/3 cup oil

1 cup granulated sugar

1/4 cup soy milk (or milk of choice) 

1 tsp. vanilla extract

1 1/4 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup chocolate chips

1. Preheat the oven to 350.

2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. Sift in the flour, baking powder, baking soda, cinnamon and salt. Stir together with a fork – don’t use a mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

3. Fill cupcake liners two-thirds full. Bake for 22 to 24 minutes (or approx 14 mins for minis). Transfer to a wire rack and let fully cool before eating.

Recipe was borrowed from Isa Chandra Moscowitz’s book: Vegan Cupcakes Take Over The World

We don’t want anyone to feel left out, and I bet that your four-legged canine would love to join in on the pumpkin season too.  Pumpkin contains vitamins A, C and E and minerals like iron and potassium, all of which are great for dogs. A pumpkin biscuit for their health and happiness (and yours) should brighten the mood. Here’s a quick and easy pumpkin biscuit recipe.

Pumpkin Dog Biscuits: 

1/2 cup natural peanut butter or sunflower butter (make sure it contains only peanuts or sunflower seeds, nothing else)

1/2 cup canned pumpkin purée (or sub homemade)

3/4 cup oat flour (plus more for rolling)

*If you don’t have premade oat flour, you can make it yourself by blending ¾ cup rolled oats in a blender, until it reaches a flour consistency.

Preheat your oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

1. To a medium bowl add peanut butter and pumpkin purée. Mix well to thoroughly combine. Next, add oat flour and stir using a wooden spoon or spatula. You may need to knead with your hands as the mixture gets thicker. Form the dough into a rough disk. It should look and feel just like playdoh at this point.

2. Dust your work surface with oat flour and place your dough in the center of the flour. Dust the top of your disk with more oat flour. Using a rolling pin, roll the dough out so it’s 1/4-1/2 inch thick.

3. Use a 1-inch (or similar size) cookie cutter, to cut out as many dog treats as you can. Place them on the baking sheet about 1 inch apart. They won’t spread, so you don’t have to worry about placing them too close together. Re-roll the leftover dough and cut out any extra treats from the scraps that are left behind. As the recipe is written, you should have about 30 dog treats.

4. Bake on the center rack for 30-35 minutes until they are dry to the touch. Let cool on pan for 5 minutes before transferring onto a cooling rack and cooling completely before sharing with your furry friends!

5. Store in an airtight container at room temperature for up to one week, or in the freezer for up to a month.

Recipe from the Minimalist Baker website

Article by Alyssa Coffman