Want more simple Baked Oats recipes? You should give my classic baked oats a try as well as my one pan mixed berry baked oatmeal and my Apple Pie Cinnamon Baked Oatmeal!

Hopefully you know by now what a huge fan I am of baked oats! I have so many different variations on my site and am always adding more.

I’m sharing this particular recipe as part of my holiday series of recipes and I really love how it turned out!

Lets dive right into it.

Ingredients you’ll need

• Cocoa powder
• Old-fashioned oats: The base of this recipe, providing texture and fiber. I’ve never tried this with any other kind of oats so I can’t say how well it would work.
• Milk of choice: Use whatever you have on hand—dairy, almond, oat, or soy milk all work well!
• Peppermint extract: For that classic holiday taste! be sure not to add too much as it is pretty strong!
• Maple syrup: Natural sweetness that keeps this refined sugar-free.
• Nut butter: Adds creaminess and a boost of protein—use your favorite kind OR you can use something like sunflower seed butter for a nut free option!
• Ripe banana: Acts as a natural sweetener and binder. This is what we’re using instead of an egg to keep it plant- based.
• Optional chocolate chips: Because more chocolate is always a good idea!
• Crushed peppermint: For that festive topping (and a satisfying crunch!).

Expert Tips

• Don’t overblend: A few oat pieces are okay for texture.
• Make it extra decadent: Drizzle melted chocolate on top before serving.
• Go nut-free: Swap the nut butter for sunflower seed butter.
• Meal prep win: Bake ahead, slice, and refrigerate for quick breakfasts all week.

Frequently asked questions

If You Try This Recipe

If you try this Baked Oats recipe or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

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Chocolate Peppermint Baked Oats

These Chocolate Peppermint Baked Oats taste just like a fudge brownie with a nice holiday twist that everyone will love! It comes together ALL in one blender and make for a delicious meal prepped breakfast!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 263kcal

Author Brita Britnell

Ingredients

• 2 tablespoons cocoa powder
• 1 cup old fashioned oats
• ⅔ cup milk of choice
• ½ tablespoon baking powder
• ½ teaspoon baking soda
• pinch salt
• ½ teaspoon peppermint extract
• ¼ cup maple syrup
• 3 tablespoons nut butter
• 1 ripe banana

Mix-ins

• Optional handful of chocolate chips
• For topping: crushed peppermint

Instructions

• Preheat the oven to 350 degrees F. Grease a small dish with cooking spray. My dish is about 6×9 inches but a bread pan or an 8×8 would work as well.
• In the base of a blender, combine all of the ingredients minus the toppings. Blend until smooth and few lumps remain. Pour into the prepared pan.
• Fold in the chocolate chips and sprinkle the top with crushed peppermint.
• Bake for 25-30 minutes until set on the top and a toothpick inserted in the middle comes out mostly clean. It’s ok if it’s still a little soft. Let cool slightly and enjoy!

Nutrition

Calories: 263kcal | Carbohydrates: 40g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 316mg | Potassium: 414mg | Fiber: 5g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 217mg | Iron: 2mg

The post Chocolate Peppermint Baked Oats appeared first on Food with Feeling.

Instant Pot Sweet Potatoes are quick, easy and delicious! Using your instant pot or pressure cooker to cook sweet potatoes will reduce the cook time in half compared to baking and they turn out perfectly every time with little effort.

Since sharing my guide for making Instant Pot Baked Potatoes, I figured that we should also explore sweet potatoes in the instant pot. Turns out, the whole process is exactly the same….just with a different potato!

Why you will love this recipe

• So simple: All you need to do for instant pot sweet potatoes is toss the potatoes in the pressure cooker and cook them to perfection! There are only few key ingredients needed and not many steps to follow, which makes this perfect for even beginner cooks. 
• Wonderful taste and texture: Sweet potatoes cooked in the instant pot turn out deliciously soft, sweet, and fluffy. 
• Versatile: Baked potatoes are the perfect vehicle for all of your favorite toppings! Add any seasonings and toppings that you’re craving. They taste great paired with a variety of meals or enjoy them as the main dish, stuffed with chili.

What you’ll need

There are many ways to dress up a sweet potato, but there’s really only one essential ingredient for this recipe: whole sweet potatoes! 

• Sweet potatoes: It’s best to use 4 medium or large sweet potatoes that look to be the same size. This way they will cook evenly. The outside should be somewhat smooth and evenly shaped without cuts, cracks, or blemishes. Small sweet potatoes also work well but you will need to shorten the cook time.
• Water: 1 cup of water is needed to create the steam that will build up and pressurize the cooker.
• Flaky salt & pepper: Optional, to flavor the sweet potatoes once cooked. Feel free to also add dried or fresh herbs for more flavor. You can also sprinkle on your favorite seasoning and/or spice blends.
• For serving: my favorite way to enjoy a sweet potato is simply with a little butter and cinnamon! A drizzle of honey or maple syrup also goes a long way. Yum! I also have a delicious recipe for black beans stuffed sweet potatoes that you need to try (it’s perfect loaded up with sour cream, chives or green onions and a little bit of cheese).

How to make this recipe

This is more of a how-to than an actual recipe. Once you’ve learned how to use your Instant Pot to cook sweet potatoes, it will be your go-to cooking method. Here are the simple steps:

• Prep: To make sweet potatoes in the instant pot, we’re going to start by scrubbing the potatoes clean and then poking each one about 6 times with a fork to help them vent while cooking.
• Add the water and seal: Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
• Cook: Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes). When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.

Helpful tips

• Serving option: When I’m in the mood for a simple sweet potato with brown sugar, I like to place the cooked potatoes on a baking sheet and spray them with cooking spray. Then, I broil the potatoes for about 3-4 minutes (making sure to watch carefully) to lightly crisp up the skins.
• Size of sweet potatoes: Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.
• Use the trivet: Be sure to use the trivet, so the potatoes are not sitting in the water and becoming soggy.

Frequently asked questions

Storage and make ahead

These instant pot sweet potatoes are great for meal prep! Cook a batch at the beginning of the week, so you have sweet potatoes to heat up for lunch or use in various recipes!

• Storing in the refrigerator: Place the cooked sweet potatoes in an airtight container and store in the fridge for 5-7 days.
• Freezing: Place in a freezer-safe container or bag and freeze for up to 6 months. Thaw overnight in the fridge before reheating.
• Reheating: Easily reheat in the instant pot by adding water under your trivet and cooking for 3 minutes. You can also reheat the sweet potatoes in the oven for 10 minutes at 400 degrees F and in the microwave with 30-second intervals. Be careful with the microwave method because they can become overly dry.

Sweet potato recipes

I’m a huge fan of sweet potatoes and I have so many delicious recipes to try! Just type “sweet potato” into the search bar of my blog and it’ll pull up all of my sweet potato recipes! Here are some of my favs:

• Sweet Potato Chili
• Sweet Potato Black Bean Tacos
• Vegan Sweet Potato Casserole
• Sweet Potato Pie

Here are some more basic instant pot recipes that you might like:

• Instant Pot Mashed Potatoes
• Instant Pot Baked Potatoes
• Instant Pot Basmati Rice
• Instant Pot Quinoa

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Instant Pot Sweet Potatoes

Learn how to make Instant Pot Sweet Potatoes with all my best tips! This simple guide will teach you how EASY it is to make perfect sweet potatoes that are ready in just 20 minutes to enjoy in a variety of ways!

Course instant pot

Cuisine American

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Total Time 21 minutes minutes

Servings 4 potatoes

Calories 194kcal

Author Brita Britnell

Ingredients

• 4 medium sweet potatoes
• 1 cup of water

Instructions

• Using a fork, poke each potato about 6 times.
  4 medium sweet potatoes
• Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
  1 cup of water
• Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
• Optional step: put the cooked potatoes on a baking sheet, spray with cooking spray. Broil the potatoes for about 3-4 minutes (make sure to watch carefully!) to lightly crispy up the skins. I only do this if I’m eating a simple sweet potato with brown sugar etc. Totally not a necessary step!
• ENJOY!!

Video

Notes

**Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.

Nutrition

Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 124mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

The post Instant Pot Sweet Potatoes appeared first on Food with Feeling.

Enjoy pumpkin but make it savory! Whip up this creamy pumpkin sauce in just 15 minutes! It’s rich, satisfying and so comforting! It’s creamy without needing to add any cream or cheese. This recipe is based heavily on my Butternut Squash Pasta Sauce that I posted a couple years ago. Basically, I just swapped the butternut squash out for pumpkin. Simply, blend a can of pumpkin puree with sautéed onion, garlic and sage and any dairy-free milk. You’ll have a mouthwatering, seasonal sauce for any type of pasta or gnocchi!

Reasons you should make this recipe

• So tasty: Get ready for an absolute explosion of flavor! It’s creamy and savory with just a hint of sweetness from the pumpkin.
• Quick & easy: This pumpkin pasta sauce recipe is so simple to make and it comes together with very little effort. You can have the sauce just about made while the pasta is boiling, then simply stir everything together. 
• Loved by all: Family-friendly and always a crowd-pleaser, this is a great dish to serve when you’re hosting guests! It tastes wonderful but it’s a breeze to throw together.

Ingredients you’ll need

This pumpkin pasta sauce recipe requires simple ingredients that you may already have in your kitchen. Here is everything that you’ll need:

• Olive oil: For sautéing the onion, garlic and sage.
• Onion and garlic: Sautéed for depth of flavor.
• Dried sage: The taste of sage pairs wonderfully with pumpkin! You can also use fresh sage leaves as desired!
• Pumpkin puree: The star of this recipe! You can make this sauce with either store-bought canned pumpkin puree OR with freshly roasted pumpkin (similar to what I did with the butternut squash sauce).
• Milk: I typically use unflavored almond milk but any nondairy milk will work.
• Salt & pepper: To bring out all of the delicious flavors.

Substitutions and variations

• Half and half: If you’re not worried about keeping the sauce vegan, half and half is a great substitution for the almond milk. The texture of the sauce will be thicker and slightly creamier.
• Pumpkin alternative: Try swapping the pumpkin puree with pureed butternut squash or sweet potato for a slightly different flavor.
• Freshly grated cheese: If you’d like to add some cheesiness, top with freshly grated parmesan cheese.

How to make this recipe

This pumpkin pasta sauce is perfect for busy weeknights! It’s quick and easy to get on the dinner table in a hurry and the whole family will love it! Here’s the simple process:

1. Sauté: Heat the oil or butter in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sauté for 5 minutes.
2. Blend: Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
3. Simmer: Add the sauce in the skillet used to sauté the veggies and heat until warmed through.
4. Serve: Enjoy with your favorite cooked pasta, over gnocchi, on potatoes or however else you desire!

Helpful tips

• Pumpkin: Use pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices, which will not be good in this recipe.
• Seasoning pasta: If you’ll be serving this sauce with pasta, be sure to season the water with salt before adding to the pasta to boil. A good ratio is 1 teaspoon of salt per 4 cups of water.

Frequently asked questions

Storage recommendations

• Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.
• To freeze: You can freeze the sauce in an airtight container for up to 2-3 months. Thaw in the fridge and warm in a saucepan on the stove or in the microwave. You may need to add some almond milk, broth or water to thin the sauce.

More savory pumpkin recipes

• Pumpkin Fritters
• Pumpkin Curry
• Pumpkin Goat Cheese Risotto
• Vegan Pumpkin Mac & Cheese

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Pumpkin Pasta Sauce

Incredibly creamy Pumpkin Pasta Sauce is a savory, cozy, easy-to-make, vegan sauce that's ready in minutes! Made with canned pumpkin puree, sautéed onion, garlic and sage, and tossed with your favorite pasta or gnocchi, it's so good you'll be making it all season long.

Course sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups of sauce

Calories 129kcal

Author Brita Britnell

Ingredients

• 1 tablespoon olive oil
• ½ sweet onion roughly chopped
• 5 cloves garlic roughly chopped
• ½ teaspoon dried sage
• 15 ounce can of pumpkin puree*
• 1 ¼ cup almond milk unflavored (can use other non flavored milk if desired or half and half)
• salt and pepper to taste

Instructions

• Heat the oil in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sauté for 5 minutes.
  1 tablespoon olive oil, 1/2 sweet onion, 5 cloves garlic, 1/2 teaspoon dried sage
• Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
  15 ounce can of pumpkin puree*, 1 1/4 cup almond milk, salt and pepper to taste
• Add the sauce in the skillet used to sauté the veggies and heat until warmed through.
• Serve with your favorite pasta, over gnocchi, or however else you desire!

Video

Notes

*You can also use freshly roasted chunks of pumpkin similar to in this recipe: https://foodwithfeeling.com/butternut-squash-pasta-sauce/

• Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.
• To freeze: You can freeze the sauce in an airtight container for up to 2-3 months. Thaw in the fridge and warm in a saucepan on the stove or in the microwave. You may need to add some almond milk, broth or water to thin the sauce.

Nutrition

Serving: 3cups | Calories: 129kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 378mg | Fiber: 5g | Sugar: 8g | Vitamin A: 22062IU | Vitamin C: 10mg | Calcium: 182mg | Iron: 2mg

The post Pumpkin Pasta Sauce 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

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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.

If you’re looking for more hearty and delicious soups then you NEED to give these a try: My viral Crockpot Potato Soup, this absolutely incredible Vegetarian French Onion Soup, this hearty Vegan Minestrone Soup, AND last but not least this Roasted Acorn Squash Soup.

Roasted cauliflower soup is a creamy, comforting dish that highlights the natural sweetness and nuttiness of cauliflower. A few weeks ago I shared my Beer Cheese Soup recipe on Instagram and it got well over a million views! I’m hoping y’all love this one just as much. It’s the cheer and beer free version of that soup that’s filled with lots of veggies!

There’s just something about a veggie filled creamy soup that I absolutely love. Part of it is that I can sneak so many veggies into a meal without my daughter even knowing it. Another part of it is simply that I adore soup season!

Ingredients we’re working with:

• Large head of cauliflower. The star of the soup, cauliflower blends beautifully into a creamy base, giving the soup a rich and velvety consistency.
• Whole head of garlic. It adds depth and a subtle richness to the soup.
• Carrots. Adds a natural sweetness and a touch of color.
• Celery. Contributes a light, freshness and brings an aromatic base to the flavor profile.
• Onion. When sautéed, it caramelizes slightly, releasing a depth of flavor that adds to the soup’s overall savory undertones.
• Smoked Paprika. Brings comforting, smoky warmth to the recipe.
• Broth. Helps blend the flavors together and creates the perfect consistency.
• Milk. Adds a creamy, smooth texture to the soup, making it rich without being too heavy. For an extra indulgent version, you can substitute heavy cream for an even creamier result.
• For garnish. Fresh thyme, chives, and green onion would all be delicious on this!

While I’ve never tried it, I think potato would be really good in this and make it substantially more filling. Let me know if you end up trying that!

How to make the soup

1. Start by roasting the garlic and cauliflower. Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the head in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 55-65 minutes or until very soft and browned on the top. Let cool to the touch (I suggest putting it in the fridge to cool it faster).
2. Roast the cauliflower. Meanwhile, place your cauliflower florets onto the baking sheet and toss with 1 tablespoon of olive oil + salt and pepper. Spread the florets evenly on the baking sheet and roast for 30 minutes, flipping halfway.
3. Start the soup. After tossing the cauliflower halfway through, start on the soup. Heat the remaining olive oil in a large pot over medium heat. Once hot, add in the onions and sauté for 5 minutes. Add in the carrots and celery and cook for 3 more minutes. Add in the paprika and some salt.
4. Simmer. Add in the veggie broth and bring to a simmer. Add in the roasted cauliflower as well as the roasted garlic cloves (once cool enough to touch, squeeze the garlic out of the peel with your hands. You can use a butter knife to help the ones that get stuck).

5. Blend: Once cooked, the soup gets added to a blender with the milk and blended until creamy and smooth. you can also do this using an immersion blender.

6. Finish cooking. Add the soup back to the pot to cook for a few more minutes to warm the soup through and blend the flavors!

Helpful tips

• Adjust the broth. For a thicker, creamier soup, use less broth. If you prefer a thinner consistency, add a bit more. Start with less and adjust as you blend to get your ideal texture.
• Blend carefully. For smooth creaminess, use an immersion blender right in the pot, or transfer the soup to a regular blender in batches. Be cautious blending hot liquids—blend in small amounts and hold the lid down with a kitchen towel for safety.
• Season to taste. After blending, taste and adjust the seasoning with salt and pepper, then add spices like smoked paprika, nutmeg, or a squeeze of lemon juice to brighten the flavors.
• Garnish. Top with fresh herbs like thyme, chives, or green onions for a pop of color and a fresh contrast to the creamy soup. A sprinkle of toasted nuts or seeds adds a delicious crunchy element, too.

Frequently asked questions

More simple soup recipes to love

• Butternut Squash Soup
• White Bean & Kale Soup
• Coconut Tofu Soup
• Chickpea Noodle Soup
• Vegan Corn Chowder
• Vegan Lentil Soup
• Vegan Stew

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Roasted Cauliflower Soup

This Roasted Cauliflower and Garlic Soup comes together all in one big pot and is filled with so many delicious roasted veggies! It's hearty and satisfying!

Course dinner, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 163kcal

Author Brita Britnell

Ingredients

• 1 large head cauliflower about 2 pounds, cut into bite sized pieces
• 1 head garlic
• 2 ½ tablespoons extra virgin olive oil divided
• 2 small carrots chopped
• 2 stalks celery chopped
• 1 small yellow onion diced
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 cups milk of choice I used 2%
• Optional: 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions

• Pre-heat the oven to 400° F. Prepare a large baking sheet for the cauliflower.
• Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the head in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 55-65 minutes or until very soft and browned on the top. Let cool to the touch (I suggest putting it in the fridge to cool it faster).
  1 head garlic, 2 ½ tablespoons extra virgin olive oil
• Meanwhile, place your cauliflower florets onto the baking sheet and toss with 1 tablespoon of olive oil + salt and pepper. Spread the florets evenly on the baking sheet and roast for 30 minutes, flipping halfway.
  1 large head cauliflower, 2 ½ tablespoons extra virgin olive oil, Salt and pepper to taste
• After tossing the cauliflower halfway through, start on the soup. Heat the remaining olive oil in a large pot over medium heat. Once hot, add in the onions and saute for 5 minutes. Add in the carrots and celery and cook for 3 more minutes. Add in the paprika and some salt.
  2 ½ tablespoons extra virgin olive oil, 2 small carrots, 2 stalks celery, 1 small yellow onion, 1 teaspoon smoked paprika
• Add in the veggie broth and bring to a simmer. Add in the roasted cauliflower as well as the roasted garlic cloves (once cool enough to touch, squeeze the garlic out of the peel with your hands. You can use a butter knife to help the ones that get stuck).
  4 cups vegetable broth
• Return the pot to a simmer and cook for 10 minutes, stirring a few times. Remove from the heat.
• Add in the milk. Using an immersion blender or by carefully transferring the soup to a blender, blend the soup until it’s creamy and smooth. Return to the pot over medium heat and add in the lemon juice if using. Cook for 2 more minutes and enjoy!
  2 cups milk of choice, Optional: 1 tablespoon fresh lemon juice

Notes

Store leftover roasted cauliflower soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. You can reheat it gently on the stovetop or covered in the microwave. When reheating, stir in a bit of broth or milk if it’s too thick.

Nutrition

Calories: 163kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 714mg | Potassium: 641mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3421IU | Vitamin C: 71mg | Calcium: 149mg | Iron: 1mg

The post Roasted Cauliflower Soup appeared first on Food with Feeling.

Why you’ll love this recipe

• Bursting with flavor. Caramelized apples, cinnamon and oats come together for a breakfast that’s SO incredibly tasty and satisfying.
• Comforting. Apple pie oatmeal is warm, cozy and full of hearty goodness. It’s like waking up to a big hug and totally tastes like dessert!
• Healthy. Nutrient-rich oats and fruit make this a healthy, wholesome breakfast.
• Easy. This apple oatmeal recipe comes together so easily with only a handful of ingredients.

Types of apples to use

For this recipe, you really can’t go wrong! I suggest using your favorite variety of apple. But, here are some ideas based on what I have found works best:

• Honey crisp apples
• Gala apples
• Granny smith apples for a more tart oatmeal

How to make this recipe

This warm fruity oatmeal recipe is comprised of two main parts, the apple cinnamon topping and the oatmeal. Super quick and easy to make both!

For full, printable instructions, reference the recipe card at the bottom of the post.

1. Prepare the cinnamon apples. 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. Sauté for 8 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.
2. Make the cornstarch slurry. While the apples cook, stir together the cornstarch and water in a small bowl and set aside. Turn the heat to low and stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.
3. Cook the oats. Meanwhile, make the oatmeal by bringing water to a boil in a medium saucepan. Once boiling, add in the oats and a pinch of salt. Cook for 5 minutes, stirring often until thick.
4. Serve. Divide the oatmeal between 2 bowls and top evenly with the cinnamon apples. ENJOY!

Recipe tips

This apple cinnamon oatmeal recipe is really straight-forward and easy to make, but here are a few tips, so your breakfast is perfect every time.

• Less sugar. Feel free to use less than the 2 tablespoons brown sugar. You can even sub with coconut sugar, if you’d like.
• Serving size. This recipe makes 2 medium-sized bowls of oatmeal. Feel free to double or triple the recipe, if you’re feeding a crowd or meal prepping for the week.
• I like to leave the oatmeal plain and unsweetened because the apples are plenty sweet and really flavor the oatmeal once they’re added.
• Additional toppings. Any of these extras would be delicious: chopped walnuts or pecans, ground flax, chia seeds, shredded coconut, dried cranberries or raisins, yogurt and/or a drizzle of peanut butter or almond butter.

Storing & reheating

Leftovers will keep in the refrigerator, in airtight containers, for up to about 5 days, or in the freezer for up to 3 months. Place frozen oatmeal in the refrigerator overnight to thaw.

To reheat single servings, put the oatmeal in a microwave safe bowl with a little extra milk or water. Microwave on high in 30-second increments, stirring each time, until heated through. For larger amounts, heat slowly in a saucepan on the stove with additional liquid until hot.

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Apple Cinnamon Oatmeal

Delicious Apple Cinnamon Oatmeal is filled with cozy spices and topped with caramelized bites of tender apples. This easy apple oatmeal is naturally sweetened and makes the perfect breakfast for transitioning from summer to fall! Add nuts for the ultimate treat!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 337kcal

Author Brita Britnell

Ingredients

• 1 ½ tablespoons butter or coconut oil
• 1 large apple peeled, cored and chopped into bite sized pieces
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• Pinch nutmeg
• 1 teaspoon cornstarch + 2 tablespoons of water
• 2 cups water
• 1 cup old fashioned oats
• Pinch salt

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. Cook for 8 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.
  1 1/2 tablespoons butter or coconut oil, 1 large apple
• While the apples cook, stir together the cornstarch and water in a small bowl and set aside. Turn the heat to low and stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.
  2 tablespoons brown sugar, ¼ teaspoon cinnamon, 1 teaspoon cornstarch + 2 tablespoons of water, 2 cups water, Pinch nutmeg
• Meanwhile, make the oatmeal by bringing the water to a boil in a medium saucepan. Once boiling, add in the oats and a pinch of salt. Cook for 5 minutes, stirring often until thick.
  1 cup old fashioned oats, Pinch salt
• Divide the oatmeal between 2 bowls and top evenly with the cinnamon apples. ENJOY!

Notes

Leftover oatmeal and cinnamon apples can be refrigerated for up to about 5 days or frozen for 3 months. Reheat in the microwave or on the stove, adding milk or water as needed for the right consistency.

Nutrition

Calories: 337kcal | Carbohydrates: 56g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 286mg | Fiber: 7g | Sugar: 24g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg

The post Apple Cinnamon Oatmeal 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!

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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.

My family went nuts over these Baked Vegan Donuts! They are the best addition to your breakfast or brunch menu, and you’re going to love them. They disappeared SO fast in my house, and I’ll definitely be making another batch soon!

I already have a Pumpkin Vegan Donuts recipe but really wanted to have a simple vegan donut recipe that’s wonderful all year round. These turned out better than I could have dreamed!

First, they’re made in one bowl and super simple to mix together. Second, they’re super tender and moist with a wonderful cozy flavor. Plus, they’re baked, not fried and the recipe uses simple ingredients to make these healthier than most donuts.

I coated these in a cinnamon sugar coating, which I realize largely negates the other lighter ingredients in these baked donuts. But, I’m okay with that :) Feel free to leave it off, if you’d like.

Ingredients you’ll need

This vegan donut recipe packs in the nutrients with nut butter, mashed banana and they are naturally sweetened with pure maple syrup. Here is a note on all of the ingredients needed. You’ll find full ingredient measurements in the recipe card below.

• Flour: I recommend using all-purpose or whole wheat pastry flour for a soft, tender crumb.
• Maple syrup: For the perfect amount of natural sweetness.
• Cinnamon: Provides warm flavor.
• Non-dairy milk: Any dairy-free milk will work great! I typically like to use almond milk, soy milk or oat milk.
• Baking essentials: Use both baking soda and baking powder, so these rise properly while baking.
• Nut butter: Gives these donuts a boost of healthy fats while making the texture absolutely perfect.
• Vanilla extract: Adds warmth and a hint of sweetness.
• Mashed banana: For moisture and extra natural sweetness.

Variations and substitutions

Here are some recipe swaps, so that you can customize these and use the ingredients that you like best!

• Flour: To keep these gluten free, use a 1-to-1 gluten-free all-purpose flour.
• Nut butter: Any favorite nut butter will work. I’ve made these with both peanut butter and almond butter with great results. If you have a nut allergy, try sunflower butter.
• Without banana: If you’d like to try these without the banana, I’m pretty sure pumpkin or applesauce would work great.
• Cinnamon and sugar: The cinnamon sugar coating is incredible and adds an extra layer of sweetness that I really love, but these are also great plain.

How to make this recipe

Just a few simple steps and you’re well on your way to a delicious breakfast or snack!

1. Prep: Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
2. Mix wet ingredients: In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
3. Add dry ingredients: Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, and cinnamon and mix everything together to combine.
4. Add mixture to pan: Evenly spoon the mixture into the 6 donut pan.
5. Bake: Place in oven and bake for 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
6. Toss in cinnamon and sugar: Make the cinnamon sugar coating by combining the cinnamon and sugar in a shallow bowl. Once the donuts have cooled enough to easily handle, lightly spray each one with cooking spray and then roll them in the sugar coating. ENJOY!

Helpful tips

While this vegan donut recipe is super easy and straightforward, here are a few tips, so it turns out perfect every time you make it.

• Use a ripe banana: Ripe bananas with brown spots are sweeter and softer and will result in sweeter more moist donuts.
• Adding batter to the pan: I like to put the batter into a baggie, then snip off the corner, so that it’s easier to evenly squeeze into the donut pan.
• Use cooking spray: To help the sugar stick better, I lightly spray the donuts with cooking spray and then toss them in the sugar.
• Double the recipe: I made the recipe so that it only makes 6 donuts but feel free to double the recipe if needed.

Frequently asked questions

Do baked donuts taste the same as fried?

Baked donuts are really delicious but they don’t taste exactly like fried donuts. They will also have more of a cakey texture more like a muffin or small round cake.

How do I know when donuts are done baking?

Once these have been baking for 15 minutes, check on them and if they look golden brown and set, insert a toothpick in the middle and if it comes out clean or with just a few moist crumbs they’re done.

Can I add a glaze instead of cinnamon and sugar?

Yes, mix 1 cup powdered sugar with 2 to 3 tbsp of milk and 1/2 tsp vanilla extract. Dip the cooled donuts into the glaze, allowing any excess to drip off.

Storing tips

Like most donuts, these don’t stay good for more than about a day and are best enjoyed soon after baking. Store any leftovers in an airtight container at room temperature.

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 Vegan Desserts to try:

• Easy Strawberry Shortcake
• Vegan Chocolate Chip Cookies
• Vegan Chocolate Cupcakes
• Chocolate Mug Cake
• Vegan Chocolate Cake
• Vegan Apple Pie

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Baked Vegan Donuts

These easy Baked Vegan Donuts are perfectly light, fluffy and moist! This healthier donut recipe is plant based and can be whipped up in less than 30 minutes! The cinnamon sugar coating is incredible, but optional if you want to keep these a little on the lighter side.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 donuts

Calories 250kcal

Author Brita Britnell

Ingredients

• 1 medium banana mashed
• ½ cup almond milk
• 3 tablespoons nut butter peanut butter or almond butter works
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup flour I use all-purpose but you can also use whole wheat, pastry flour, or a gluten free 1-to-1 substitute
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• pinch salt
• ½ teaspoon cinnamon

For the cinnamon sugar coating:

• Cooking spray
• ½ cup sugar
• ½ tablespoon ground cinnamon

Instructions

• Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan.
• In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
  1 medium banana, 1/2 cup almond milk, 3 tablespoons nut butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract
• Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, and cinnamon and mix everything together to combine.
  1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, pinch salt, 1/2 teaspoon cinnamon
• Evenly spoon the mixture into the 6 donut pan.
• Bake in oven for 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
• Make the cinnamon sugar coating by combining the cinnamon and sugar in a shallow bowl. Once the donuts have cooled enough to easily handle them, lightly spray each one with cooking spray and then roll them in the sugar coating. ENJOY!
  Cooking spray, 1/2 cup sugar, ½ tablespoon ground cinnamon

Video

Notes

Like most donuts, these don’t stay good for more than about a day and are best enjoyed soon after baking. Store any leftovers in an airtight container at room temperature.

Nutrition

Serving: 1donut | Calories: 250kcal | Carbohydrates: 49g | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 192mg | Potassium: 188mg | Fiber: 2g | Sugar: 28g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg

The post Baked Vegan Donuts 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:

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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.

Why you should make this recipe

• Nutritious: Loaded with fiber, protein, antioxidants, vitamins, and minerals; this tofu soup is so good for you.
• Quick and easy: Making this vegetarian tofu soup is quite easy to make and can be on the table in less than 30 minutes.
• So tasty: The blend of tofu and mushrooms in a broth made with coconut milk, red curry paste, soy sauce and lime juice really makes this soup something special.

How to make this recipe

Other than being incredibly delicious, we love that everything is cooked in one large pot for less cleanup. There are no fancy steps or special culinary techniques involved. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Sauté ginger + garlic. In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and saute for 2 minutes. Stir in the curry paste and cook for 1 additional minute.
2. Simmer the broth. Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
3. Add the mushrooms + tofu. Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
4. Finish with lime juice. Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
5. Serve. Divide into bowls, top with green onion and cilantro and enjoy!

Storage recommendations

• In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
• To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave. 

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Coconut Tofu Soup

Nourishing Coconut Tofu Soup is a mix of ginger, garlic, lemongrass, mushrooms and tofu, all simmered together in a savory broth. An easy, healthy meal that’s full of flavor and ready in less than 30 minutes!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 serves 4

Calories 393kcal

Author Brita Britnell

Ingredients

• 1 tablespoon coconut oil
• 1 inch fresh ginger peeled and grated
• 3 cloves garlic minced
• 1 tablespoon red curry paste
• 6 cups vegetable broth or other broth as desired
• 1 tablespoon maple syrup
• 1 stalk of lemongrass remove the brown outer leaves and cut into 3 long chunks as seen in the video*
• ¼ cup soy sauce
• 8 ounces shiitake mushrooms
• 2 15- ounce cans of coconut milk*
• 1 block of firm or extra firm tofu pressed and cut into bite sized pieces
• 3 tablespoons lime juice
• Cilantro and green onion for serving

Instructions

• In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 additional minute.
  1 tablespoon coconut oil, 1 inch fresh ginger, 3 cloves garlic, 1 tablespoon red curry paste
• Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
  6 cups vegetable broth, 1 tablespoon maple syrup, 1 stalk of lemongrass, ¼ cup soy sauce
• Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
  8 ounces shiitake mushrooms, 2 15- ounce cans of coconut milk*, 1 block of firm or extra firm tofu
• Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
  3 tablespoons lime juice
• Serve topped with green onion and cilantro and enjoy!
  Cilantro and green onion for serving

Video

Notes

Lemongrass – You can also use 1 tablespoon of lemongrass pasta as needed.

Coconut milk – I like full fat coconut milk in this recipe, but you can also use lite coconut milk.

Storage:

• In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
• To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave.

Nutrition

Calories: 393kcal | Carbohydrates: 21g | Protein: 13g | Fat: 32g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2305mg | Potassium: 670mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1347IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 6mg

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