All the following vegan pumpkin recipes contain pumpkin pureé. If you want to make it by yourself instead of buying, check out this blog.
RELATED: The Best Vegan Pumpkin Pie Recipe
3 Must-Try Vegan Pumpkin Recipes
Vegan Pumpkin Focaccia Bread
Our first recipe is a great crowd pleaser.
- Active dry yeast: 1 ¼ teaspoon
- White spelt flour: 4 cups
- Warm water (about 110°F): ¾ cup
- Unsweetened pumpkin pureé (canned or handmade): 1 ½ cups
- Pure maple syrup: 2 teaspoons
- Extra virgin olive oil: 3 tablespoons extra virgin olive oil
- Small sliced red onion: 1
- Chopped fresh rosemary: 2 tablespoons
- Fine-grain sea salt: 1 ¼ teaspoon
- First, mix yeast, maple syrup, and warm water. Then let it sit for 5 minutes until you see foam floating on the surface.
- Meanwhile, spread some flour on your cooking board. Get 2 bowls and grease one with olive oil.
- In an ungreased bowl, add the spelt flour and make a hole in the center to add yeast mixture, pumpkin pureé, sea salt, and olive oil (1 tablespoon). Stir the mixture until well combined.
- Next, move the dough to the flour-dust board and knead for 2-3 minutes until it is smooth and springy. In this step, you can add more flour if needed. The dough is ready when it can hold its shape and spring back when you press.
- When it’s ready, ball the dough and put it in the greased bowl. Use a clean kitchen towel to cover the bowl. Keep it in a warm place to rise. The goal is double in size. While waiting, spread the parchment paper on the baking sheet.
- Next, punch down the dough and take it into a well-floured surface. Keep kneading for 15 – 20 seconds and place it on the baking sheet.
- Form the dough into a rectangle, about 6 to 12 inches in size. Next, poke several holes in the dough with your pointer.
- Next, brush a thin olive oil layer on the top of the dough and sprinkle sliced red onion, rosemary, and salt.
- Let the focaccia rise for 45 more minutes with loose parchment paper coved. Meanwhile, preheat the oven to 350°F.
- After that, bake the focaccia for 28 to 35 minutes until it’s crisp and the bottom turns golden brown.
Vegan Pumpkin Muffins
This next recipe may cost you 10-15 minutes more than usual, but it’s well worth the wait.
- Flaxseed meal: 1 ½ tablespoon
- Water: 4 tablespoons
- Mashed ripe banana: 2 tablespoons
- Pumpkin pureé (canned or handmade): ¾ cup
- Muscovado (or organic brown) sugar: ⅔ cup
- Maple syrup: ¼ cup
- Olive oil: ¼ cup
- Vanilla extract: 1 tablespoon
- Baking soda: 2 tablespoons
- Sea salt: ⅓ tablespoon
- Ground cinnamon: ½ tablespoon
- Pumpkin pie spice: 1 ¼ tablespoon
- Water: ½ cup
- Almond meal: ½ cup almond meal
- Gluten-free rolled oats: ¾ cup
- Gluten-free flour blend: 1 cup
( For crumble top)
- Muscovado sugar: 3 tablespoons
- gluten-free flour blend: 3 ½ tablespoons
- Roughly chopped pecans (can be pepitas or walnuts): 2 tablespoons
- Coconut oil: 1 ¼ tablespoon
- First, preheat the oven to 350°F.
- Then grease the muffin tin with olive oil, then dust the gluten-free flour.
- Make a flax “egg” by mixing flaxseed meal and water. Then let it sit for 5 minutes.
- After that, add banana in and mash till it’s smooth.
- Then add pumpkin pureé, muscovado sugar, maple syrup, vanilla extract, and olive oil. Whisk for 1 minute.
- Next, add baking soda, cinnamon, salt, pumpkin pie spice, and continue whisking.
- Finally, add gluten-free flour, almond meal, and gluten-free oats to stir. When the batter gets thick and scoopable, divide it into the muffin tin.
- Mix the crumble ingredients in a bowl and mash until crumbly. We call this mixture, “streusel.” Then put it on top of the muffins.
- Next, bake those muffins for 27-32 minutes. When they turn to the color of golden brown, you know they’re ready.
- After talking the muffins out of the oven, let them cool for 5 minutes, then remove them into a nice plate. It’s better to enjoy them while they’re still warm.
Vegan Pumpkin Cookies with Maple Glaze
Make a jar of vegan pumpkin cookies for this holiday season. Get a warm tea to sip with this delicious vegan pumpkin cookie recipe.
- Pumpkin pureé (canned or handmade): ⅓ cup
- Gluten-free flour: 1 ½ cups
- Vegan butter: ½ cup
- White sugar: ½ cup
- Brown sugar: ¼ cup
- Vanilla Extract: 1 tablespoon
- Cinnamon: 1 tablespoon
- Nutmeg: ⅓ tablespoon
- Salt: ¼ tablespoon
- Baking powder: ½ tablespoon
- Baking soda: ½ tablespoon
(For the maple glaze)
- Powdered sugar: 1 cup
- Maple syrup: 2 tablespoons
- Soy milk: 2 tablespoons
- Vanilla extract: 1 tablespoon
- First, mix vegan butter, brown and white sugar in a mixer for 30 seconds. Add pumpkin purée and vanilla and continue mixing.
- Remove the mixture into a bowl and add cinnamon, nutmeg, salt, gluten-free flour, baking soda, and powder. Use your hands to mix until well combined.
- After preheating the oven to 350°F, line the baking tray with parchment. Next, scoop the cookie dough (about 20 cookies) onto the baking tray and flatten with a fork.
- Then bake for 15 minutes.
- After taking out from the oven, let the cookies cool for a bit. Meanwhile, you can prepare the maple glaze.
- For the maple glaze, mix the soy milk, maple syrup, powdered sugar, and vanilla in a bowl.
- To serve, drizzle the maple glaze over the cookies.
Now you have 3 more amazing vegan pumpkin recipes to add to your list. Enjoy them all.
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