Every fall, I absolutely have to whip up some of this crockpot apple butter! It comes together with just a few simple ingredients to create a rich, velvety spread that will fill your home with the warm scent of cinnamon and apples.

As the apples cook down slowly in the slow cooker, they absorb the deep flavors of brown sugar, cinnamon, nutmeg and vanilla. The result is a sweet, spiced apple butter that’s perfect for spreading on toast, drizzling over pancakes, stirring into oatmeal or enjoying by the spoonful.

Why you will love this recipe

• Easy to make: Just toss the ingredients into the slow cooker and let it do all the work!
• Super flavorful: Sweet apples, cinnamon, nutmeg, and vanilla combine for a warm, comforting spread.
• Perfect for fall: The smell of apples and spices simmering all day fills your home with cozy vibes.
• No added preservatives: Homemade apple butter with simple, natural ingredients.
• Great for gifting: Makes a perfect homemade gift for friends and family.

The ingredients in this recipe are very simple:

• Fresh apples: You can use any variety that you’d like and I like to mix different kinds together when making apple butter for a more dynamic flavor.
• Brown sugar: My recipe calls for 1 1/2 cups of sugar but you can use half of that if you want a less sweet apple butter.
• Cinnamon + nutmeg: Adds warm, cozy, fall flavor everyone loves.
• Vanilla extract: Many recipes don’t call for vanilla in apple butter but I really like it. This could also be left out as desired. You could also swap it for bourbon (YUM!).
• Salt: Helps balance the sweetness and enhances the other flavors.

How to make Crockpot Apple Butter:

While this is a rather lengthy process (that will leave your house smelling AMAZING!), it’s actually very easy. Let’s go over the specifics:

Start out by peeling and dicing your apples. You’ll want to weigh out 5 pounds of diced apples (it ends up being about 5 3/4 pounds of whole apples). I’ve found that diced apples work better than slices in this recipe.

Add all of the ingredients, minus the vanilla, into your slow cooker and mix to combine. Cook on high for 1 hour and then turn the heat to LOW and cook for 10-12 hours. I typically stir it every few hours but this really isn’t necessary. So as desired, you could let it cook overnight once you’ve turned it down to low.

Once it’s almost done cooking, stir in the vanilla and let it cook with the lid off, on low, for one additional hour. This cooks off some of the moisture and thickens up the apple butter a bit. At this point, the apple butter is ready to enjoy and will be about the consistency of chunky applesauce.

I prefer to blend mine up with an immersion blender (although a regular blender will also work – just be careful with the hot liquid) to get it ultra creamy and more like traditional apple butter. Serve and ENJOY!

Helpful tips

• Make less: My recipes calls for 5 pounds of apples which admittedly makes a hefty amount of apple butter. It freezes well so I like to pop a jar in the freeze AND still have a couple of small jars leftover to give to friends. If you’d like to make less of the apple butter, you can easily cut the recipe in half and simply weigh out 2 1/2 pounds of apples.
• Use a mix of apples: A couple of different apple varieties, such as Fuji, Gala, or Honeycrisp with a tart variety like Granny Smith, brings depth of flavor. Using sweeter apples also means you may need less sugar.
• Peeling and coring: Even though you’ll blend the apples, be sure to peel and core them first. This will result in a smoother texture and prevent any bitterness from apple skins.
• Cook low and slow: For the richest, thickest apple butter, let it cook on low for 10 hours. This slow cooking process allows the flavors to deepen.

Frequently asked questions

Ways to enjoy it:

Most often, I LOVE to eat my apple butter on a piece of toast but this is also great on waffles, biscuits, pancakes and muffins!

I HIGHLY suggest mixing some into oatmeal which is so so delicious!

Storing apple butter:

Put the apple butter in airtight containers and store in the fridge for a few weeks. It also freezes well! Place it in the freezer and use within 6 months.

More apple recipes

• Easy Sautéed Cinnamon Apples
• Vegan Apple Crisp
• Easy Apple Tart
• Dutch Apple Pie

ALRIGHT that’s it for today!  As always, if you end up making this apple butter, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

Print

Crockpot Apple Butter

This Crockpot Apple Butter is SO simple to make and produces the creamiest and sweetest apple butter that you’ll ever have!

Course jam

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 20 minutes minutes

Servings 40 oz

Calories 61kcal

Author Brita Britnell

Ingredients

• 5 pounds apples peeled, cored, and rough diced** see note for varieties
• 1 ½ cups brown sugar packed
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg

Instructions

• Add the diced apples into a 6-quart or larger Crockpot. Mix in the remaining ingredients minus the vanilla: brown sugar, salt, cinnamon, and nutmeg and mix so that the apples are evenly coated.
  5 pounds apples, 1 ½ cups brown sugar, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg
• Cover and set the slow cooker to HIGH for 1 hour. Reduce the heat to LOW and cook for 10 hours. It’s not absolutely necessary, but I like to give it a good stir every 1-2 hours.
• After the 10 hours, remove the lid and stir in the vanilla. Let it cook, uncovered, for 1 additional hour to cook off some of the moisture. Remove from the heat and stir in the vanilla.
  1 teaspoon vanilla extract
• You can serve the apple butter as is OR blend it so that it's creamy. The best way to do this is using an immersion blender but a regular blender will also work (just be very careful when transferring and blending the hot apple butter!). Serve and ENJOY!

Video

Notes

**I used freshly picked Oregon apples with lots of crimson reds, Ida Red apples with a few Cortland thrown in as well. You can use a variety of different apples and you can use several different kinds of apples in one apple butter recipe. Other varieties that work well: braeburn, Cortland, Fuji, grimes golden, jonamac, liberty, and McIntosh

*this freezes well so I suggest putting a jar or 2 in the freezer for later! it also makes a great gift :)

Nutrition

Calories: 61kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.005g | Sodium: 32mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg

The post Slow Cooker Apple Butter appeared first on Food with Feeling.

These irresistible sautéed apples have been my go to for breakfast lately! I like eating them with a bowl of oatmeal or on top of waffles or pancakes. I’ve made a version of this sautéed apples recipe for a few years now but I would just be aimlessly throwing cinnamon and nutmeg and brown sugar in a pot with apple slices and hoping for the best. More often than I care to admit, the apples ended up either way too sweet or not sweet enough. This recipe totally fixes that!

I wanted this recipe to be quick and easy, and also a reasonable portion size so that you’re not left with a ton of leftover apples. If you DO want extras for later (the apples reheat very well) then you can easily double or triple the recipe. As written, the recipe makes the perfect amount for topping 2 large bowls of oatmeal.

Reasons you’ll love this recipe

• Major deliciousness: These are essentially apple pie without the crust. Combine them with vanilla ice cream or whipped cream and it’s a match made in heaven!
• Better-for-you dessert: This sautéed apples recipe is gluten free, dairy free and vegan! If you want to make it without refined sugar, use coconut sugar instead of brown sugar.
• They’re super versatile: There are so many ways to use these warmly spiced apple slices! Whether enjoyed straight out of the pan, mixed in yogurt or served over French toast, they’re always a treat!
• Great for meal prep: I like to make a big batch of these and keep them in the fridge for snacks and breakfast toppers throughout the week. I’m not much of a meal prep-er but these apples are an exception to the rule!

Ingredients you’ll need

You’re going to LOVE how simple and delicious this easy sauteed apples recipe is to make. Here’s what you’ll need:

• Butter or coconut oil: For cooking the apples.
• Apple: I like a sweeter apple that holds its shape well, like Honeycrisp apples or pink lady apples, but any variety works great in this recipe!
• Brown sugar: Makes the apples get deliciously caramelized and just sweet enough.
• Spices: Both ground cinnamon and ground nutmeg add cozy, warm flavor.
• Cornstarch: A mix cornstarch and water creates a slurry that thickens the saucy apples.

Substitutions and variations

• Apples: Use tart apples, such as Granny Smith apples, for more of a tart flavor.
• Sugar alternative: To make these refined sugar free, replace the brown sugar with coconut sugar or even monk fruit sweetener. you could also try using maple syrup or honey although I haven’t tested that yet.
• Extra add-ins: Feel free to stir in some raisins, dried or fresh cranberries or chopped pecans or walnuts for some extra texture and flavor.

Helpful tips

• Slicing the apple: I like to chop my apple into bite-sized pieces as seen in the pictures but you can also slice them into thin larger pieces.
• Peeling the apple: While peeling the apple is not completely necessary, I prefer the apple to be peeled because the texture will be more like apple pie filling. However, you can keep the skin on, if you want more texture and nutritional benefit.

Frequently asked questions

What are the best apples for sautéing?

You want an apple that will hold up to the heat, so I recommend using crisp-crunchy apples like Honeycrisp, Jazz, Pazazz, Braeburn, Jonagold, Pacific Rose, Pink Lady, Fuji, Pinata, or Granny Smith. Avoid soft, mealy, or creamy-flesh apples like Red Delicious, Gala apples, and McIntosh. They will become too mushy.

How to serve sautéed apples?

There are so many ways to enjoy these sautéed apples for nearly every meal of the day! Use them as an apple pie filling to fill puff pastry, crescent rolls or crepes. Spoon them over vanilla ice cream, cheesecake or yogurt. Use them as a topping for pancakes, waffles, or french toast. Stir them into traditional oatmeal, overnight oats, or baked oatmeal. Pile them on pork tenderloin or pork chops!

Storage recommendations

Place cooled leftovers in an airtight container and store in the fridge for up to 3-4 days. When you are ready to eat them, you can enjoy them cold (straight out of the refrigerator) or warm them up in the microwave or on the stove.

I don’t recommend freezing the apples, as they may become a little mushy when thawing.

More apple recipes

• Apple Baked Oatmeal
• Apple Pie Crescent Rolls
• Dutch Apple Pie
• Easy Apple Tart

Print

Easy Sautéed Cinnamon Apples

These Easy Sautéed Cinnamon Apples taste just like apple pie without the crust! This recipe is made in one pan, with simple ingredients in less than 15 minutes. They’re perfectly sweet and so full of flavor! Enjoy them over oatmeal or pancakes for breakfast or with ice cream for dessert.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2 servings

Calories 181kcal

Author Brita Britnell

Ingredients

• 1 ½ tablespoons butter or coconut oil
• 1 large apple peeled, cored and either sliced thinly or chopped into bite sized pieces
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• Pinch nutmeg
• ½ teaspoon cornstarch + 2 tablespoons of water

Instructions

• In a medium saucepan, melt the butter over medium heat. Once it's completely melted, add in the apples and stir until they are fully coated in the butter. Sauté for 7-10 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.
• While the apples cook, stir together the cornstarch and water in a small bowl and set aside.
• Once the apples are tender, take the pan off of the heat and immediately stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.
• Serve and ENJOY!

Notes

Place cooled leftovers in an airtight container and store in the fridge for up to 3 days. When you are ready to eat them, you can enjoy them cold (straight out of the refrigerator) or warm them up in the microwave or on the stove.

I don’t recommend freezing the apples, as they may become a little mushy when thawing.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 139mg | Fiber: 3g | Sugar: 23g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.2mg

The post Easy Sautéed Cinnamon Apples appeared first on Food with Feeling.

Meet your new favorite fall treat – moist, spiced pumpkin donuts covered in a sweet cinnamon-sugar coating! They cook in just 10 minutes for a quick and tasty fall breakfast or dessert. So good, they’ll disappear fast!

Reasons you’ll love this recipe

• Decadently delicious! These homemade pumpkin spice donuts are the best way to start your day. Packed with warm pumpkin flavor, I love them with a hot cup of coffee or tea. They are lick-your-fingers good! 
• Quick and easy to make: These come together so easily and quickly. There’s no rising time and no mixer needed! You can have these on the table in just about 20 minutes total!
• All the fall flavors: With the warm spices and major pumpkin flavor, this would be the perfect breakfast for Thanksgiving morning, or any morning that you really want to treat yourself!

Ingredients you’ll need

These soft, moist pumpkin donuts are vegan, dairy free, and absolutely irresistible. They require just a handful of simple ingredients: Here is everything you’ll need to make them:

• Flour: For fluffy, tender donuts, I like to use all-purpose flour.
• Baking staples: Since there is no yeast in this recipe, the baking soda and baking powder are what helps the donuts rise and keeps them from being dense.
• Salt: Just a pinch to enhance the flavors.
• Pumpkin pie spice: This spice mix is usually a combination of cinnamon, nutmeg, all-spice, and ginger. You can use store-bought or try my homemade pumpkin pie spice recipe!
• Maple syrup: For the perfect amount of sweetness.
• Milk: Use any milk you’d like to add moisture to the batter.
• Vanilla extract: Adds warmth and sweet flavor.
• Pumpkin puree: The pumpkin puree is a key ingredient for real pumpkin flavor! Make sure to use 100% pumpkin and not pumpkin pie filling, which has added spices and sugar.
• For the topping: Spray the donuts with cooking spray, so the delicious cinnamon and sugar coating sticks.

Variations and substitutions

• Flour: Alternatives to all-purpose flour that should work great are whole wheat pastry flour, or to make them gluten free, use a gluten-free 1:1 all-purpose flour.
• Pumpkin spice: You’ll need 1/2 teaspoon of pumpkin pie spice, if you don’t have any, you can sub with ground cinnamon or use 1/4 tsp ground cinnamon, a generous pinch of ground nutmeg, a generous pinch of ground ginger and a small pinch of ground cloves or allspice.
• Milk: While any milk will work, be sure to use a plant based milk like almond milk to keep these vegan friendly.
• Glaze: To make glazed donuts instead of cinnamon-sugar, stir together 1/2 cup powdered sugar, 1/4 tsp vanilla extract and 2-3 tsps of milk to thin. Once donuts have cooled completely on a wire rack, you can drizzle them with the glaze or dip them into the glaze.

How to make this recipe

This pumpkin donut recipe is very similar to my vegan pumpkin muffin recipe which means that it’s an easy one bowl recipe. You’re welcome. Plus, these are baked, not fried, for those who want to make homemade donuts but don’t want the hassle of frying. But not to worry, they’re just as tasty!

We’re going to start by sifting together the dry ingredients and then gently mixing the wet ingredients right into the same large bowl.

To make for an optimally smooth and pretty donut, I put my batter into a baggie, cut off one corner, and then pipe the batter into the donut pan.

One of my favorite parts about this recipe is that it only takes the donuts TEN quick minutes to bake. While the donuts cool on a wire rack, make the sugar topping. In a shallow bowl, mix together the sugar and cinnamon (or pumpkin pie spice). Once donuts have cooled a bit, lightly spray with cooking spray and then toss them into the cinnamon sugar until fully coated.

Helpful tips

• Measure your flour accurately: Whenever you are baking, it is important to measure the flour correctly to get tender and moist donuts, cupcakes, cookies, muffins or cakes. To measure it correctly, spoon the flour into the measuring cup and (without shaking the cup) use the straight edge of a butter knife to level off the flour.
• Don’t over mix the batter! Once you add the wet ingredients to the dry ingredients, don’t over mix! Gradually stir until all the ingredients are just combined. Over mixing can result in dense donuts!
• Piping donuts into the pan: To make it really easy to transfer the batter to the pan, spoon the dough into a piping bag or large zip-top bag with one corner snipped. Then, easily pipe the dough into the wells of the pan.
• Using canned pumpkin: A 15-ounce can of pumpkin puree holds nearly 2 cups, so you will have about 1 1/2 cups leftover. Use it to make a healthy pumpkin smoothie, or pumpkin oatmeal cookies. To keep it for later, transfer the leftover pumpkin puree into an airtight container and keep it refrigerated for up to one week.

Frequently asked questions

Can I make these without a donut pan?

If you want these in a donut shape, you’ll need to bake them in donut molds. However, if you don’t have a donut pan, you can make these in muffin form instead. Just make sure to bake about 5-7 minutes longer and check for doneness with a toothpick!

How do I know when the donuts are done baking?

Use a toothpick and poke it into the baked donut. If the toothpick comes out without any crumbs (or just a few) stuck to it, then the donuts are done. You can also check for doneness by gently pressing a finger on the top of one of the donuts, and if it springs back, it’s done.

Do baked pumpkin donuts taste the same as fried donuts?

Baked donuts are super tasty but they are a bit different from fried donuts. They will have more of a cake-y texture like a muffin or small round cake.

Storage recommendation

If you have leftover donuts, cover them and store them at room temperature for 1 to 2 days or in an airtight container in the fridge for up to 1 week.

Decorating idea

I’ve played around with these donuts a bit and made them into actual pumpkins. I simply added a few drops of orange food coloring to the icing and then used a pecan as the stem. This is optional but I also used some green gel icing from the store to create little stems. SO CUTE!

Donut baking pans

I have THIS donut baking pan but here are a few other options as well:

• Bellemain Non-stick pans
• Silicone Donut pans
• CopperKitchen Non-stick pans

More fall breakfast recipes

• Pumpkin Baked Oats
• Apple Baked Oatmeal
• Apple Cinnamon Oatmeal
• Vegan Pumpkin Bread

Print

Pumpkin Donuts

These Baked Pumpkin Donuts are FULLY vegan and require just a handful of simple ingredients. They can be made ALL in one bowl and are seriously the most delicious fall treat!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 donuts

Calories 200kcal

Author Brita Britnell

Ingredients

• 1 cup all purpose flour can also use pastry flour or something similar, I have not tried these with a gluten free flour except a 1-1 flour substitute
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• pinch salt
• ½ teaspoon pumpkin pie spice
• ¼ cup maple syrup
• ½ cup milk of choice
• 1 teaspoon vanilla extract
• ½ cup pumpkin puree

For the topping:

• ½ cup sugar I use cane sugar
• ½ tablespoon ground cinnamon or pumpkin pie spice
• Cooking spray

Instructions

• Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
• In a large bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  1 cup all purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, pinch salt, 1/2 teaspoon pumpkin pie spice
• Stir in the milk, maple syrup, vanilla extract, and pumpkin puree. Stir until well combined.
  ¼ cup maple syrup, ½ cup milk of choice, 1 teaspoon vanilla extract, ½ cup pumpkin puree
• Evenly divide the batter into the donut pan. You can spoon it in and shake the pan a bit to level it out OR you can pour the batter into a baggie, cut one corner, and then pipe the batter into the donut pan.
• Bake for 9-12 minutes or until a toothpick inserted in the donuts comes out clean. Mine took right at 10 minutes.
• While the donuts cool, make the sugar topping. In a shallow bowl, mix together the sugar and cinnamon/ pumpkin pie spice.
  1/2 cup sugar, ½ tablespoon ground cinnamon or pumpkin pie spice
• Once donuts have cooled a bit, lightly spray with cooking spray and then toss them into the cinnamon sugar until fully coated. ENJOY!
  Cooking spray

Video

Notes

If you have leftover donuts, cover them and store them at room temperature for 1 to 2 days or in an airtight container in the fridge for up to 1 week.

Nutrition

Calories: 200kcal | Carbohydrates: 45g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 173mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3212IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

The post Baked Pumpkin Donuts appeared first on Food with Feeling.

Reasons you’ll love these muffins

• Easy recipe with basic ingredients
• No mixer needed
• Extra soft & moist
• Delicious banana bread flavor
• Vegan & gluten-free friendly
• Very adaptable recipe—add your favorite mix-ins like chocolate chips, nuts, or blueberries

If you’re looking for more gluten-free recipes like this, check out this list of over 50 gluten free desserts!

Storage recommendations

• To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
• To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

More muffin recipes that you’ll love

• Chocolate Chip Vegan Muffins
• Carrot Cake Muffins
• Coffee Cake Banana Muffins
• Double Chocolate Vegan Muffins
• Blueberry Vegan Muffins
• Vegan Pumpkin Muffins
• Vegan Zucchini Bread Muffins

That’s all I have for today! If you end up making these muffins, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

Print

Oat Flour Muffins

These Oat Flour Muffins are perfectly moist, fluffy and come together in just one big bowl! They're made with wholesome ingredients and are fully gluten free, dairy free and vegan. The perfect healthier grab-and-go breakfast or snack that’s freezer-friendly, too.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 muffins

Calories 163kcal

Author Brita Britnell

Ingredients

• 1 medium ripe banana
• ¼ cup maple syrup
• ½ cup almond milk or other plant based milk
• 3 tablespoons nut butter I used almond butter this time but really any nut/ seed butter would work well
• 1 teaspoon vanilla extract
• ⅔ cup oat flour
• ½ teaspoon baking soda
• 1 tablespoon baking powder
• pinch salt
• ½ teaspoon cinnamon
• ½ cup mix-ins such as blueberries of chocolate chips plus more for topping if desired

Instructions

• Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).
• In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.
  1 medium ripe banana, 1/4 cup maple syrup, 1/2 cup almond milk, 3 tablespoons nut butter, 1 teaspoon vanilla extract
• Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).
  2/3 cup oat flour, 1/2 teaspoon baking soda, 1 tablespoon baking powder, pinch salt, 1/2 teaspoon cinnamon
• Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.
  1/2 cup mix-ins such as blueberries of chocolate chips
• Bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!

Video

Notes

• To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
• To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

Nutrition

Serving: 1muffin | Calories: 163kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 335mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg

The post Oat Flour Muffins appeared first on Food with Feeling.

Looking for more vegan bread recipes? You should try out my Vegan Banana Bread, Vegan Carrot Bread, and my Vegan Zucchini Bread!

Say hello to my favorite fall recipe, Vegan Pumpkin Bread! This tested-to-perfection loaf is inspired by Starbucks’ incredible pumpkin bread. It bakes up soft, moist, infused with pumpkin flavor, and so delicious that it’s bound to become a family favorite!

It’s not only an amazing breakfast treat and anytime snack, it can also double as dessert! I love to slice it thick, warm it for about 10 seconds in the microwave, top it with a scoop of vanilla ice cream and a drizzle of peanut butter. However you enjoy it, this vegan pumpkin loaf makes an incredible fall-inspired recipe!

The bread is also pretty similar to the Butternut Squash Bread that I posted a couple of years ago. Both of these vegan breads are SO flavorful, fluffy and perfectly sweet.

Ingredients you’ll need

If you’re looking to recreate the taste of Starbucks pumpkin bread at home, this vegan pumpkin bread recipe is for you! It’s made with simple pantry staples in one bowl and it bakes up super moist with the best pumpkin taste! Here is everything you’ll need to make it:

• All-purpose flour: Use regular all-purpose flour for the best fluffy results. I’ve never tried it but your best bet for making this recipe gluten free is to use a simple 1:1 gluten free all purpose flour.
• Sugars: A mix of brown sugar and granulated sugar are used for the best flavor and texture.
• Baking soda & baking powder: These are the leavening agents that will help the bread rise and make the crumb light and airy.
• Salt: A tiny bit of salt enhances all of the flavors.
• Spices: A combination of warm autumn spices: nutmeg, cinnamon and cardamom bring out all that wonderful fall flavor. You could also use pumpkin spice instead.
• Banana: Use a ripe banana with some brown spots for extra sweetness. This acts as a binding agent instead of using egg.
• Maple syrup: For extra sweetness and a hint of maple flavor.
• Water: Adds a little extra moisture to the batter for the perfect consistency. You could swap the water for a dairy-free milk such as soy milk or almond milk.
• Pumpkin puree: Gives the bread great flavor and such a moist, tender crumb.
• Pumpkin seeds: I love to add some crunchy texture on top with pepitas.
• Optional mix-ins: I love mine plain but you could any of these in: walnuts (or other nuts), chocolate chips, pepitas, candied ginger.

How to make vegan pumpkin bread

Making this pumpkin bread recipe is super easy! Simply, whisk together the dry ingredients and then add in the wet ingredients, all in one bowl, and pour into a loaf pan. Here’s the simple method:

1. Prep: Pre-heat oven to 350 degrees. Lightly grease an 8×5-inch loaf pan (you can also line it with parchment paper as desired).
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, nutmeg, cinnamon, and cardamon.
3. Add wet ingredients: Making a well in the center of the dry ingredients, add in the remaining ingredients (mashed banana, maple syrup, water, and pumpkin) and stir until just combined. Do your best not to over mix.
4. Bake: Pour the batter in the loaf pan, top with the pumpkin seeds, and bake for 55-60 minutes.
5. Serve: Let cool slightly and enjoy warm!

Helpful tips

• Use pumpkin puree: Be sure to use 100% pure canned pumpkin here. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
• Don’t over mix the batter: When you add in the wet ingredients, gently mix together with the dry mixture until just combined. If you overwork the batter, the gluten in the flour will overdevelop and the finished loaf will have a heavy and dense texture.
• Pan size: Even though, this recipe was written for a 8×5-inch loaf pan, it will work in a 9×6-inch loaf pan. The bake time may be a little less, though, so I suggest checking it earlier to make sure it doesn’t over bake.
• Double the recipe: If you have two loaf pans, double the recipe, so you have one loaf to eat right away and one to save for later. This bread freezes really well!

Frequently asked questions

Storage recommendations

• Storing at room temperature: Store leftovers in an airtight container for 2-3 days. Any longer than this, you’ll need to place it in the fridge.
• In the refrigerator: After about 2 days at room temperature, refrigerate to extend freshness. Before enjoying, you can warm slices for about 10 seconds in the microwave.
• To freeze: Once the bread has cooled completely, wrap the loaf or individual slices in plastic wrap and then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature.

See how to make the pumpkin bread here:

Print

Vegan Pumpkin Bread

This Vegan Pumpkin Bread comes together in one big bowl and tastes just like the Starbucks pumpkin loaf we all love so much!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 slices (1 loaf)

Calories 201kcal

Author Brita Britnell

Ingredients

• 1 ¾ cup all-purpose flour
• ½ cup brown sugar packed
• ½ cup white sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• pinch salt
• ½ teaspoon nutmeg
• 1 teaspoon cinnamon
• ¼ teaspoon cardamom
• 1 banana thoroughly mashed/pureed
• ¼ cup maple syrup
• 3 tablespoons water
• 1 cup pumpkin puree
• optional: 1/4 cup of pumpkin seeds

Instructions

• Pre-heat oven to 350 degrees. Lightly grease an 8×5-inch loaf pan.*
• In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, salt, nutmeg, cinnamon, and cardamon.
• Making a well in the center of the dry ingredients, add in the remaining ingredients (mashed banana, maple syrup, water, and pumpkin) and stir until just combined. Do your best not to over mix.
• Pour the batter in the loaf pan, top with the pumpkin seeds, and bake for 55-60 minutes.
• Let cool slightly and enjoy warm!

Notes

• This recipe will also work in a 9×6-inch loaf pan. The bake time may be a little different so I suggest watching it the last 5 minutes to make sure it doesn’t over bake.
• In my video I accidentally said that the recipe has coconut oil in it. It does NOT have coconut oil in it. What it has in it is just the 3 tablespoons of water that I mistook for oil when I was editing late at night :D

Nutrition

Serving: 1slice | Calories: 201kcal | Carbohydrates: 48g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 137mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3821IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg

The post Vegan Pumpkin Bread appeared first on Food with Feeling.

A Pavlova is surprisingly easy to make with just 7 ingredients. It’s made by whipping up a meringue from egg whites, sugar, vanilla, vinegar and cornstarch and that’s how you get a delicate, crisp outside layer and marshmallow soft inside. Then add the whipped cream and fruit to really take this cake to the next level. It’s an irresistible dessert that will have everyone begging for more!

Ingredients needed

This pavlova recipe only requires a handful of simple ingredients, many of which you probably have in your kitchen right now! Check out the recipe card at the bottom of the post for exact measurements.

• Egg whites: You’ll need 3 egg whites from a whole egg, not from a carton. Bring them to room temperature, so they will whip up faster and have better structure.
• Sugar: Granulated sugar will add the perfect amount of sweetness.
• Vanilla extract: Adds a bit of warmth and vanilla flavor.
• White vinegar: The acidity in the vinegar will help the egg whites hold air and form peaks.
• Cornstarch: For a crispy outside texture with a soft and chewy center.
• Whipped cream: Pile on the sweet, luscious whipped cream!
• Fresh fruit: The options are endless! I love adding blueberries, raspberries and strawberries. Add whatever you love!

Variations and substitutions

• Lemon juice: You can sub the white vinegar for an equal amount of lemon juice, if that’s what you have.
• Whipped cream: I highly recommend making my favorite whipped cream recipe. It takes even less time to prepare than the pavlova!
• Toppings: Want to jazz this up even more? You can drizzle on some caramel sauce or chocolate sauce. You can also add fruits like kiwi, mango, peaches or pomegranate!

How to make this recipe

There are a few essential steps to this dessert, but it is so worth getting it right. This might just be your new favorite sweet treat! Here’s how it all comes together:

Start by beating your egg whites in a large bowl until they’re frothy and eventually stiff. I like to do this in my stand mixer but you can also use a mixing bowl and whisk or electric mixer. Gradually pouring, begin to beat in all the sugar until it’s thoroughly incorporated.

Next, add in the vanilla, cornstarch, and vinegar and beat until well mixed.

The below picture is a good visual of what the stiff peaks should look like after mixing all of the ingredients with the egg whites.

On a parchment paper lined, insulated baking sheet, spoon the mixture into circles of your desired size. You can theoretically make this one giant pavlova the size of a cake or, as we did, you can make them 5-7 inch wide circles. Make a well in the center of each pavlova. This is where the whipped cream goodness and fruit will sit later.

Simply bake for an hour and then let the sit in the turned off oven, with the door cracked a bit, for another hour. Letting them rest in the oven like this, I was told, is to prevent them from cracking too much.

Once completely cool and just before serving, top with whipped cream and fresh berries or another favorite fruit and enjoy!

Frequently asked questions

What is a pavlova?

Pavlova is a meringue-based dessert that can either be made into one large cake or mini cakes, like in this recipe. It originated in either Australia or New Zealand in the early 20th century and was named after the Russian ballerina Anna Pavlova.

What does a pavlova taste like?

A pavlova has a texture that is light and crisp on the outside with a slightly chewy middle. It tastes like a light, airy marshmallow. The added whipped cream and fruit add more depth and texture.

How should pavlova feel when cooked?

When a pavlova is done cooking, the outside will be dry to the touch and the inside should be marshmallowy.

Storage recommendations

Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.

More delicious desserts to try

• Rainbow Cookies
• Easy Fruit Dip
• Homemade Twix Bars
• Peanut Butter Bars

One last bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

Print

Pavlova

Steal the show with this gorgeous Pavlova dessert! It has a light and crispy texture on the outside with a wonderfully soft inside. Top with whipped cream and fresh berries for a sweet treat that’s perfect for any occasion or celebration! 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6

Calories

Author Brita Britnell

Ingredients

• 3 egg whites room temperature
• ¾ cup sugar
• ½ teaspoon vanilla extract
• ½ teaspoon white vinegar
• 1 teaspoon cornstarch
• Whipped Cream amount depends on your preferences but I’d say about 1.5 cups
• Fruit of your choice again, amount depends on your preferences

Instructions

• Pre-heat the oven to 250 degrees F.
• Beat your egg whites in a large bowl until they’re frothy and form very soft peaks.
• Gradually pouring, begin to beat in all of the sugar and continue beating until the mixture forms hard peaks.
• Add in the vanilla, cornstarch, and vinegar and beat until just combined.
• On a parchment lined, insulated baking sheet, spoon the mixture into circles of your desired size (~5-7 inches round). Make a well in the center of each pavlova.
• Bake for one hour and 15 minutes. Once done, turn the oven off and let the pavlova sit in the oven with the door cracked open for about another hour. This is to prevent them from cracking.
• Finish by topping with whipped cream and fruit and ENJOY!

Notes

Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.

The post Pavlova appeared first on Food with Feeling.

These are a great treat and something you’ll find yourself making on repeat!

Listen, I love a good candy bar as much as the next girl! I’m always raiding my daughter’s candy bucket after every single holiday and I almost always go straight for the Twix bars (or snickers!).

And while I love eating a classic Twix, there’s just something really fun and satisfying about making a healthier version at home. I’m not telling you to stop eating the store bought ones, trust me! HOWEVER, I have no doubt that you’ll love this lightened up version as well!

Just….trust me! ;)

These homemade candy bars are:

• Gluten free
• Vegan (if made with maple syrup instead of honey)
• SUPER simple to make
• Healthier than the original
• Easily stored in the fridge or freezer making them last longer for easy snacking

Ingredients we’re working with:

The shortbread cookie is made out of almond flour to keep them gluten free with a little bit of maple syrup for sweetness and butter to bake them up to perfection.

The “caramel” filling is made out of almond butter (or other nut butter of choice) mixed together with maple syrup, a bit of almond flour and vanilla

Finally, once the bars are assembled, they tossed in a simple chocolate +coconut oil mixture to give them that classic candy bar look and taste that we all love!

I drizzled mine with a little ebut of the leftover chocolate to give them a more pretty look but that step is totally optional!

i’m really excited to see you all making these bars!

One Last Bite

I love to see your delicious creations and share the tastiest feedback. So when you make these delicious Homemade Twix, please remember to tag me on Instagram @foodwithfeeling! 

I can’t wait to see what you cook up!

Print

Homemade Twix Bars

These Homemade Twix Bars are so fun and easy to make plus they’re a healthier alternative to one of everyone’s favorite candy bars!

Course homemade candy

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 16 bars

Calories

Author Brita Britnell

Ingredients

For the shortbread:

• 1 ½ cups of almond flour packed (200g)
• 3 tablespoons of butter melted
• 1 ½ tablespoons of maple syrup
• ½ teaspoon of vanilla
• ¼ teaspoon of salt

For the caramel filling:

• 1 cup of creamy almond butter or other nut/ seed butter
• ⅓ cup of maple syrup or honey
• 1 teaspoon of vanilla
• ¼ cup of almond flour

For the chocolate coating:

• 1 cup of chocolate chips I used dark chocolate
• 1 ½ tablespoons of coconut oil

Instructions

• Pre-heat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper (don’t skip this step as it makes getting the shortbread SO much easier to get out of the pan without it breaking).
• In a large bowl, mix together the shortbread ingredients: almond flour, melted butter, maple syrup, vanilla, and salt. Mix until thoroughly combined and then press it firmly into the prepared pan. Bake for 10-12 minutes until the shortbread is browned along the edges. Let cool while you make the filling.
• Make the filling by combining all of the ingredients: almond butter, maple syrup, vanilla, and almond flour. Once fully mixed together, spread it on top of the shortbread. Place in the freezer to set for at least an hour.
• After an hour in the fridge, prepare the chocolate layer by combining the chocolate and coconut oil in a shallow bowl. Microwave in 30 second increments until fully melted.
• Remove the twix from the freezer and remove from the pan. Place them on a cutting board and cut them into 16 bars. I did this by cutting the block in half one way and then cut them 8 even times the other way (see video for reference!).
• Dip each bar into the chocolate so that its fully covered. Tap it gently on the side to get rid of any excess chocolate. Place them on a parchment lined tray. Repeat with the remaining bars. Place in the freezer until the chocolate hardens (about 10 minutes). Optional: drizzle each bar with the remaining chocolate to make them even prettier! ENJOY!

Video

Notes

I tried making these no bake but it didn’t turn out how I’d like. I definitely suggest baking the shortbread as my recipes suggests!

The post Homemade Twix Bars appeared first on Food with Feeling.

Remember when I first started my food blog (have you been around that long!?) and I constantly talked about how much baking scared me. Well I’ve come a long way over the past 5 years because I’ve been working on (and honestly enjoying) SO MANY great baking recipes lately. 3 of the next 4 recipes coming to the blog are baked goods. #notsorry

This vegan chocolate chip cookie recipe is one that I have been working on for quite a while. Chocolate chip cookies are SO CLASSIC and I knew that I needed to totally nail the recipe if I was going to do it.

I’m happy to say that after MANY (many) batches, I have created the BEST Vegan Chocolate Chip Cookies recipe and I’m so excited to finally be sharing it with you!

Hopefully you are familiar with my approach to vegan baked goods by now: take a classic recipe and change as little as possible to get it vegan and delicious. That’s exactly what I did with this vegan chocolate chip cookies recipe.

THIS cookie recipe from Pinch of Yum has always been a favorite of ours. I used that recipe as a starting point and then worked backwards to make it vegan. The butter and the egg is the issue. I simply swapped out the butter for a vegan butter.

After a bit of testing, I discovered that I could leave the egg out completely and still get a totally delicious cookie! I did add in a bit of plant-based milk to to get the consistency of the batter where it needed to be. I’m always so pleased when I can get a DELICIOUS final result without needing to change things too much.

Because these are eggless cookies, the final result does look a little different. They don’t brown up quite as well and they do not spread very much. I promise that they still taste AMAZING though!

But since they don’t spread, it’s necessary to kind of flatten them out a bit before baking.

Which chocolate is vegan?

Not all store bought chocolate chips are vegan so you’re going to want to read the labels first to be sure.

I love dark chocolate in these cookies! Enjoy Life is a great dairy free option and I typically find other various brands depending on the store that I go to.

PETA has a great article where they rounded up all of the best vegan chocolate chips!

Ingredients we’re working with:

Besides the fact that these cookies are fully vegan, they’re pretty run of the mill when it comes to the ingredients. Nothing weird or hard to find, promise! Let’s quickly go over everything:

• Flour– I used all-purpose flour in this recipe. If you’re wanting to make these gluten-free, your best bet is to use a gluten-free 1-1 flour. I have not tested these with oat flour or almond flour or anything like that and I’m not sure how well it would work.
• Brown Sugar– I tested this so many different ways trying out different combos of white and brown sugar. In the end, I settled on ALL brown sugar for optimal look AND taste for the BEST vegan chocolate chip cookies.
• Cornstarch– In place of the egg, I’m using cornstarch. It helps give the cookies a nice shape and acts a bit as a binding agent. I originally tried this out with my vegan sugar cookies and LOVED how it turned out.
• Plant-based milk– the original recipe called for almond milk but I’ve since tested it with oat milk and soy milk and both turned out great!
• Vegan butter– Similarly, I’ve tested these cookies with so many different kinds of vegan butter. They’ve all gotten so much better over the best couple of years but I still have my favorites. The Country Crock plant butter is my absolute FAVORITE but I also like the Melt brand as well as Miyoko’s.
• Vanilla
• Chocolate chips PLUS chunks– please just trust me on this: chocolate chips AND chocolate chunks are a TOTAL game changer when it comes to these cookies. Seriously do it! Those big pockets of chocolate that the chunks provide are just SO so gooood.

How to make Vegan Chocolate Chip Cookies:

I first started testing this recipe in a way that required the dough to rest or chill for an extended period of time. LUCKILY I was able to re-work the recipe so that it all comes together in ONE bowl and can be whipped together (from start to finish) in just 30 minutes. The BEST kind of baking recipes are one bowl and FAST!

While you can mix these cookies by hand, I consistently get much better results when I use a stand or hand mixer.

1. First, the softened butter gets creamed together with the brown sugar.

2. Then the vanilla and almond milk are mixed in. until just combined.

3-4. Then all of the dry ingredients get mixed right into the same bowl and mixed together until just combined.

5-6. Finally the chocolate chips get folded in and the batter is ready to go!

7-8. Roll the dough into balls as you would with the regular cookies and place them on the prepared baking sheet. I press the cookies down just a little so that they’re flat (see video for reference). These don’t spread quite like regular cookies so this helps them get the right shape. Now just bake and they’re DONE.

PLEASE let me know if you try these easy vegan chocolate chip cookies and how you like them! While I was testing the recipe, I ended up making these more times than I want to admit :) And we ate ALL OF THEM! No one in the house complained about it.

More vegan desserts you’ll LOVE:

• Vegan Zucchini Bread
• Vegan Crinkle Cookies
• Chocolate Chip Pumpkin Cookies
• Vegan Sugar Cookies
• Edible Cookie Dough
• Chocolate Mug Cake

See how to make these vegan cookies here:

Print

Vegan Chocolate Chip Cookies

Easy Vegan Chocolate Chip Cookies- these cookies are SO SIMPLE to make and no one will even know that they’re vegan!

Course cookies

Cuisine American

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 15 cookies

Calories

Author Brita Britnell

Ingredients

• 8 tablespoons of room temperature vegan butter
• ¾ cup of light brown sugar
• 1 teaspoon of vanilla
• ¼ cup of plant based milk I’ve tested this with almond milk, oat milk, and soy milk- all were great!
• 2 cups of all purpose flour
• 1 teaspoon of baking soda
• ½ teaspoons of baking powder
• 1 ½ teaspoon of cornstarch
• ½ teaspoon of salt
• ¾ cup of dairy free chocolate chips and/ or chunks
• Optional for sprinkling: flaky sea salt

Instructions

• Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.*
• In a large bowl or in the bowl of a stand mixer using the paddle attachment, cream together the butter and brown sugar. Once fully combined, scrape down the sides, add in the milk and vanilla and mix until just combined. The mixture will look a little curdled but it’s okay!
• Add in the remaining ingredients minus the chocolate and stir until just combined. Fold in the chocolate chips and chunks until mixed in. The dough will be sticky but should not stick to your hands when you go to roll it in a ball. If it’s too sticky, mix in a little extra flour.
• Taking 1 1/2-2 tablespoons of the dough, roll it into a ball and place them on the prepared baking sheet about 2 inches apart. They will not spread as much as regular cookies so I use my fingers to flatten them down just a little bit so they’re no longer in balls.
• Bake for 9-12 minutes (if you made larger cookies, they’ll need closer to the 12 minutes to be done) or until the cookies are slightly browned on the bottom. They’ll seem a tad underdone when you first take them out but are perfect at this point! Let cool as long as you can and ENJOY!

Video

Notes

Vegan Butter: if your butter is not at room temperature you can microwave it to softened it but try not to melt it all of the way

My all time favorite vegan butter is the Country Crock Plant Butter but I’ve tried these cookies with a few different dairy-free butters and they all worked well!

Baking Tray: I’ve tested these so many different ways and found that a light colored baking tray lined with parchment paper results in the best cookies. A darker tray will work but the cookies will likely end up more browned on the bottom.

The post The BEST Vegan Chocolate Chip Cookies appeared first on Food with Feeling.

Want more yummy vegan baked goods? I suggest trying out my Vegan Chocolate Chip Cookies, these AMAZING Peanut Butter bars, my PERFECT Vegan Sugar Cookies, and my Chewy Vegan Oatmeal Cookies!

**This recipe post was updated on April 24, 2023 with new photos and text but the recipe itself is the same!**

Hopefully by now you now how much I LOVE these muffins. They’re simple to make and the flavor is incredible! I’ve shared various versions of them over the years including these Vegan Blueberry Muffins and these Carrot Cake Vegan Muffins (which are going crazy on my blog right now!).

I always get tagged in SO MANY Instagram posts and stories (especially on the weekends) of y’all making these muffins and it makes me so happy :D

Since the photos were so old and really didn’t do the recipe justice, I figured that it was time for a nice little refresh.

Why you’ll love these muffins:

• they’re fluffy and moist
• SO SO easy to throw together requiring just ONE bowl to stir everything together
• easily customizable: you can swap out the chocolate chips for fruit, nuts, seeds, or whatever floats your boat :) You can also swap out the peanut butter for any other nut or seed butter that you wish.
• make for amazing leftovers! Seriously- I often double the recipe so that we can have them for breakfast for a good few days.
• they’re made with simple ingredients that you probably have in your pantry RIGHT NOW

Ingredient’s we’re using

• Flour– I pretty much always make these with all purpose flour. I often get asked how you can make these muffins gluten free and my best advice is to use a gluten-free flour blend. I have tried these with oat flour and while they’re didn’t end up quite as light and fluffy, they DID still taste delicious.
  I have NOT tried these with whole wheat flour so i can’t say how well that would work.
• Maple syrup– this sweetens the muffins while keep the ingredients plant based with natural ingredients.
• Non-dairy Milk– I most often use almond milk or soy milk BUT you can really use any plant-based milk that you have on hand! I’ve tried these with a lite coconut milk and oat milk before as well.
• Peanut Butter– love love love peanut butter in these but I often get asked what can be used in it’s place. Honestly, really any kind of nut or seed butter would work well in this recipe. Actually, I keep meaning to try these out with tahini but haven’t done it yet. Sounds so good! The MAIN THING you need to know is that this works best with a drippy nut/ seed butter. You do not want to use something like jif as it’s too thick. If that’s all you have on hand, try mixing in a tablespoon of coconut oil into the batter to thin it up a bit.
• Banana– you do taste the banana in these muffins but it’s not overwhelming. Similar to with banana bread, it’s best if you use a ripe banana. And if you’re looking for a substitute, you can swap the banana for apple sauce.
• Chocolate Chips– as I’ve already mentioned, you can swap the 1/2 cup of chocolate chips with 1/2 cup of fruit such as fresh blueberries (frozen blueberries work great here!) or raspberries or you can swap it with nuts, seeds, or whatever your little heart desires!

How to make them

One thing I really love about this recipe is how INCREDIBLY easy they are! Let’s briefly go over it:

1. Pre-heat the oven and line your muffin pan with liners OR spray with cooking spray.
2. In a large bowl, sift or whisk together all of the dry ingredients.
3. To the SAME bowl, add in the wet ingredients and stir until just combined. Fold in the chocolate chips.
4. From here, simply pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean.

How to store leftovers

As I mentioned, these muffins make for AMAZING leftovers. So, you might be wondering the best way to store them. If you’re planning to eat them all within 48 hours then you can store them in an air tight container on the counter.

BUT if you want them to last a bit longer, I suggest storing them in an air tight container in the fridge. When ready to eat, you can heat them up in the oven or microwave (because who wants a cold muffin!?).

More Vegan Muffin Recipes that you’ll enjoy:

• Carrot Cake Muffins
• Double Chocolate Vegan Muffins
• Blueberry Vegan Muffins
• Vegan Pumpkin Muffins
• Vegan Zucchini Bread Muffins

Print

Chocolate Chip Vegan Muffins

ONE BOWL easy and delicious VEGAN muffins!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 6

Calories 259kcal

Author Brita Britnell

Ingredients

• 1 cup flour I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• pinch salt
• ½ teaspoon cinnamon
• ¼ cup maple syrup
• ½ cup almond milk
• 3 tablespoons nut butter I used peanut butter this time but have also made these with almond butter
• 1 teaspoon vanilla extract
• 1 medium banana mashed
• ½ cup of non dairy chocolate chips- I used mini chocolate chips*

Instructions

• Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
• Sift together the flour, baking soda, baking powder, salt, and cinnamon.
• Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
• Gently stir in the chocolate chips.
• Evenly spoon the mixture into the 6 muffin cups.
• Top with a few more chocolate chips if desired.
• Bake in oven for 20-25 minutes or until golden brown.
• Let cool slightly and ENJOY!!

Video

Notes

*you can make these gluten free by using oat flour OR a gluten free 1-1 flour but I have not tried these with almond or coconut flour

*the chocolate chips can be swapped for an even amount of something else such as fruit, nuts, etc. Get creative and have fun!

Nutrition

Calories: 259kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 191mg | Potassium: 227mg | Fiber: 2g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg

The post Chocolate Chip Vegan Muffins appeared first on Food with Feeling.

It’s FINALLY here- this PERFECT Vegan Sugar Cookies recipe. This is one of the recipes that I worked with Courtney to create and I LOVE how they turned out. Courtney is a blogger at Courtney Made and works at one of my favorite bakeries in Nashville, Baked on 8th. I’m super excited to have her helping me out with some of my vegan baked goods and know that you’re going to love all of them as much as I already do.

Courtney made the most delicious sugar cookies for Jemma’s birthday and I told her that I wanted these cookies to be as close to those as possible. One of the keys to this recipe that makes it so delicious: almond extract. I am obsessed with how delicious almond extract is in cookies and highly recommend adding it to these cookies.

Easy sugar cookies

One of the other things that I love about this recipe: it’s surprisingly easy. Yes, it does require that you roll it out which always feels a little bit extra to me. However, the rolling and cutting process can be done quickly with little effort.

These cookies taste AMAZING on their own but they’re always fun iced, especially for the holidays.

I haven’t had time to make a video for this recipe yet, but that will be coming very soon, so that you can see exactly how to make these vegan sugar cookies. I always find it helpful to see how to whip together any baked good! This is my absolute favorite go-to vegan sugar cookie recipe, I’ve made these cookies many times and they always come out perfect!

Ingredients for vegan sugar cookies

This is a classic sugar cookie recipe. The ingredients are simple and easy to find. It’s the ratio of ingredients that make these cookies perfectly soft and tender.

• Vegan butter. Adds flavor, structure, and buttery goodness in each bite. Make sure it’s softened to room temperature before beginning. See tips, below, for more info on my favorite vegan butter.
• Sugar. Granulated sugar is the traditional sweetener for sugar cookies.
• Milk. A small amount of milk is needed and you can use any variety. I typically use almond milk.
• Extracts. We’re using almond and vanilla extract to give these cookies the most wonderful sweet flavor.
• Flour. Use all-purpose flour for the best results. I have not tried other flours for this cookie recipe.
• Cornstarch. Helps create a softer, thicker cookie.
• Baking powder. To help these gems bake up properly.

The best vegan butter for sugar cookies:

I’ve been experimenting a lot lately with vegan butters and I must say: the options have gotten SO MUCH better over the past couple years! Not only are there so many different vegan butters on the market, now, but the formulas of the ones available are so good.

Here are the vegan butters that I’ve been working with for baking lately:

• Country Crock Plant Butter (I’ve been using the avocado oil one mostly) this is BY FAR my favorite vegan butter!
• Miyokos Classic French Butter Sticks (love these but they’re quite salty and not my favorite for baking)
• Earth Balance Vegan Butter Sticks (not as bad as Miyokos but still quite salty)
• Melt Organic Butter (these are new to me and I’ve only used it a few times but I really like them!)

How to make Easy Vegan Sugar Cookies:

I highly suggest using a standmixer for these cookies but it’s not absolutely necessary. If you don’t have one, you can cream together the butter and sugar using a hand mixer for the same amount of time.

1. To start out, mix together the dry ingredients and set aside.
2. In a large bowl or stand mixer, cream together the vegan butter and sugar. You’ll want to do this for about 2 minutes, so that the mixture is fully combined and has turned a lighter creamy color.
3. Mix in the almond milk and the extracts and then slowly mix in the dry ingredients. Do NOT overmix! Once the dough comes together, it’s ready.
4. Now, roll the dough out on a floured surface and cut into your desired shapes.
5. Place the cookies onto your prepared baking sheet and place them in the fridge for 10 minutes. This step is ABSOLUTELY necessary in order for the cookies to hold their form and not spread. This is especially important when cutting them into fun shapes besides just circles.
6. After they’re chilled, simply pop them in the oven to bake for about 10 minutes and ENJOY!

Tips

There are so many tips and tricks when it comes to making sugar cookies, but follow the suggestions below and you’re sure to have the BEST vegan sugar cookies of your life!

• Chill the cookie dough. It’s SUPER important to chill the cookies before you bake them, so you’ll end up with perfect cut-out shapes.
• You can make these cookies your own by using fun cookie cutters and you can even use gel food coloring to tint the frosting. Don’t forget the sprinkles!
• Add the sprinkles to your cookies just after frosting them, so the sprinkles will stick before the frosting has time to dry.
• We made a simple royal icing for these cookies but a buttercream would be great as well!
• To keep sugar cookies soft it is important to not over-bake them. The cookies are done baking when just slightly golden brown around the edges. Don’t bake them any longer than that, or they’ll get crispy. Also, be sure to store the cookies in a covered container to keep a soft texture.

Storage and freezing

• Freezing cookie dough. This cookie dough recipe freezes beautifully. I love having cookie dough already mixed up, so I can bake a special treat whenever the craving hits. You can freeze the entire portion of the cookie dough or freeze in small portions. Place the cookie dough in a freezer-safe baggie and freeze for up to 3 months.
• Thawing dough. When you’re ready to bake cookies, remove the dough from the freezer and let it thaw in the refrigerator or at room temperature until it’s soft enough to roll out, then follow the recipe as directed.
• Bake from frozen. Baking from frozen will work just fine. After cutting the sugar cookies into shapes, place them on a cookie sheet lined with parchment paper and chill in the freezer for 30 minutes. When the cookies are firm, transfer them to a freezer-safe baggie or container for up to 3 months. When you’re ready to bake, you don’t need to thaw cookies, just follow baking instructions. You may need to add a minute or two of cook time.
• Make ahead cookie dough. If you are wanting to prep just several days ahead, you can keep cookie dough in an airtight container in the refrigerator for up to 5 days.
• Freezing baked cookies. Baked sugar cookies freeze very well. Once cookies have cooled completely, store them in a freezer-safe container or baggie and freeze the cookies for up to 3 months.
• Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie, at room temperature, for about 1 week, but I can’t imagine them lasting that long! If cookies are iced, place them in an airtight container with parchment paper between layers so the icing will stay intact.

More vegan cookies to try

• Chocolate Peppermint Cookies
• Vegan Oatmeal Cookies
• Vegan Chocolate Chip Cookies
• PB&J Thumbprint Cookies
• Vegan Peanut Butter Cookies
• Cinnamon Roll Cookies
• Vegan Gingerbread Cookies
• Chocolate Crinkle Cookies
• Vegan Monster Cookies

This is the only vegan sugar cookie recipe you need! The cookies are tender and flavorful, and they hold their shape perfectly. Sugar cookies are so easy to dress up for the holidays and make a festive and delicious addition to any cookie plate.

I’m so excited to see you all making this vegan sugar cookie recipe. If you do make them, PLEASE PLEASE snap a photo and tag me on instagram @foodwithfeeling!

Print

Vegan Sugar Cookies

Easy and delicious Vegan Sugar Cookies!!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 18 cookies

Calories

Author Brita Britnell

Ingredients

Cookie Ingredients:

• ½ cup 1 stick vegan butter, room temperature
• ½ cup granulated sugar
• 3 tablespoons almond milk or any milk alternative
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups all purpose flour + more for rolling out.
• 2 tablespoons cornstarch
• ½ teaspoon baking powder
• ¼ tsp salt

Icing Ingredients:

• 1 cup vegan powdered sugar
• 1 tbsp + 1 tsp almond milk or any milk alternative
• 1 tsp vanilla extract
• Optional: vegan gel food dye

Instructions

• Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
• Mix the flour, cornstarch, baking powder, and salt together in a bowl and set aside.
• Beat the softened vegan butter and sugar together in a stand mixer or using an electric handheld mixer for 2 minutes or until it comes together. Scrape the sides of the bowl and beat again for another minute, until light and fluffy. Add in the almond milk and extracts and mix until combined.
• Slowly combine the dry with the wet and beat until a dough has formed – about 2-3 minutes of mixing. Do not overmix – once the dough comes together, it’s ready.
• Move the dough to a floured surface. Roll the dough out to ¼ inch in thickness. Use a cookie cutter to cut out your cookies and carefully transfer them to a parchment lined cookie sheet, 1 inch between each cookie. Continue to re-roll the dough and cut out cookies until you have used all the dough.
• Place the sheet in the fridge for 10 minutes. This step is crucial for the cookies to maintain their shape or design. Bake straight from the fridge for 10-12 minutes, until slightly golden around the edges. Remove and allow to cool.
• Whisk together the ingredients for the icing and dip the cooled sugar cookies in the icing. Top with vegan sprinkles if desired!

The post Vegan Sugar Cookies appeared first on Food with Feeling.