Hello, I love you! This, my friends, is pumpkin pistachio cranberry sweet rolls with cinnamon cream cheese icing from Sunday Morning Banana Pancakes. Holy mother of megans.
You see it’s that time of year again. Pumpkin everything! I couldn’t be happier. I am a pumpkin enthusiast. In fact, I’m trying to organize a pumpkin carving competition at work but they are like, “I don’t know if enough people will want to participate wah wah wah!” And I’m like, dudes, first of all, if I’m throwing a party, best believe people will be there. Second, only crazy people wouldn’t want to be in a pumpkin carving competition! That’s like the height of awesome! Stupid work people.
It’s vegan pumpkin mac ‘n’ cheese from vegan fling! It’s really cold out right now and feels like fall and I’m ready to eat ten pans of this and hibernate until next June SEE YA.
Damn, girl! Looking good! These are vegan pumpkin pie tarts with vanilla glaze from Lunch Box Bunch. They are calling to me! And they’re singing songs of Autumn.
Welcome to the cutest recipe video in the world! This is little Petey Rojas from Inhabitat making vegan pumpkin cupcakes. I think the video speaks for itself but holy cannoli! Talk about cute overload! Can we all have adorable children and make them make vegan cupcake videos? We could take over the world! Because cuteness makes the world go ‘round.
Pumpkin tunnel cake with lemon-ginger vegan cream cheese filling, caramel sauce, and toasted pecans from from recipe innovator/vegan chef/genius Bryanna Clark Grogan’s Vegan Feast Kitchen website.
Man, this looks like some work but it looks so damn good, I can get behind the effort. I mean, if you were to make the effort to bake it for me. I could totally get behind that. I’ll bring the sassitude! (that’s “sassy attitude!”) (SASSITUDE!)
Vegan MoFo: Pumpkin Oatmeal »
It’s motherfucking pumpkin season, folks. Every year around this time, I gorge on the sweet squash by inserting it into as many concoctions as possible. The amazing flavor and lovely color herald the fall holidays, my favorites. So when I woke up this morning with a headache brought on by far too much wine last night, I needed something sweet, bright, and comforting. Hence this pumpkin oatmeal was born:
Pumpkin Oatmeal for One
1 cup water
1/4 cup rolled oats
1/4 can pumpkin puree
1/4 tsp. vanilla
1 Tbsp. agave nectar (or maple syrup, or sugar, or whatever)
assorted pumpkin-esque spices (allspice, cloves, cinnamon, ginger, nutmeg—OR just some pumpkin pie spice)
Put water in saucepan and bring to a boil. When it’s boiling, add everything else, and reduce the heat. Cook, stirring occasionally, until it’s as runny or dry as you like. Add raisins or nuts or something if you’re nasty. Eat away your hangover.
Dina’s pumpkin cheesecake brownie cupcakes recipe! »
Remember that pumpkin cheesecake brownie cupcake from reader Dina we showed you last week? Here, let’s refresh our memories:
Yeah, that’s the stuff.
Dina was so pleased with the response, she wanted to give you guys her recipe so you can make your own, just like hers! Aren’t you lucky?
Dina says, “The brownie is a modified version of the Vegan Diner (by Julie Hasson) Ooey-Gooey Brownies. I used black cocoa and omitted the chocolate chips. The pumpkin cheesecake is where it gets dicey since I use the unwritten recipe in my head.
For the pumpkin cheesecake:
1 container cream cheese
1/2 to 3/4 container of silken tofu
1/2 to 3/4 cup pumpkin
1 cup sugar
1/4 tsp. clove
1/4 tsp. ginger
1/4 to 1/2 tsp. pumpkin pie spice
1 tsp vanilla
dash of salt
Heat oven to 350 degrees. Toss it all into a food process and blend until smooth. Pour a little brownie batter into cupcake pans and top with some cheesecake batter. Bake until the knife comes out clean from brownie batter.”
There you go: pumpkin cheesecake brownie cupcakes. Thanks again, Dina!
It’s a pumpkin cheesecake brownie cupcake, from reader Dina! She writes:
"Happy Halloween! I wanted to make a cupcake that used pumpkin but had a little more texture than a regular cupcake so the pumpkin flavor didn’t get lost. It has a black chocolate brownie on the bottom and a pumpkin cheesecake on top. It’s almost like the mullet of cupcakes—business on the top and party on the bottom! It’s not the prettiest thing but it tastes amazing."
Dina is a genius! This little monster must taste AMAZING. Also, because Laura’s really nice and knows people will freak when they see there’s no recipe, she suggests you try these Pumpkin Cheescake Brownies. Or come up with a recipe yourself and then email it to us and we’ll publish it for the entire internet of a few hundred people to see.
Yo, it’s PUMPKIN CREME BRULEE. Or, they’re calling them Pumpkin Pie Custards but I know crème brûlée when I see crème brûlée and that, my friends, is crème brûlée. Also, I don’t think I can type crème brûlée one more time without my brain not being able to understand what it is. You know?
Anyway, there’s no recipe but you can either, get it in Dreena Burton’s soon-to-be-released Let Them Eat Vegan, or steal one from the internet. Or do both! One can never have too many pumpkin crème brûlée recipes, and that, my friends, is another thing I know!
Pecan pumpkin butter from the Versatile Vegetarian Kitchen! Damn, homie, get autumn on that ass, am I right? I’m totes right.
Yes pals, it is time for all things pumpkin to jump out of the woodwork and declare, “What up, jerks? I been waiting all year for this!” I have too, Mr. Pumpkin. My favorite is pumpkin bread with a lil’ bit of Earth Balance. Bring it on! By which I mean, please mommy make it for me!
[via Finding Vegan]