Ingredients:
4 oz whole-wheat pasta
3/4 cup low sodium vegetable broth
3/4 cup canned pure pumpkin
1 to 2 tbsp minced fresh sage
1/8 tsp pumpkin pie spice
pinch of dried oregano
pinch of red pepper flakes (optional)
salt and pepper, to taste
vegan Parmesan for garnish (optional)

Directions:

1. Cook pasta according to package instructions.

2. Meanwhile, combine remaining ingredients together in a small saucepan and heat over low until thoroughly warm, about 5 minutes.

3. Taste, adding more sage if desired plus salt and pepper to taste.
 
4. Cover and let sauce rest for 5 to 10 minutes, allowing the flavor to merge and sauce to thicken slightly.
 
5. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper, if needed.

6. Garnish with vegan Parmesan if desired.

onegreenplanet.org

Serves 4-5 (leftovers can be refrigerated or frozen)

Ingredients:
Oatmeal:
1 cup steel cup oats
4 cups water
1 tsp salt
1 cup rolled oats (optional - would thicken it up a bit)

Once oatmeal is cooked and fluffy, fold in:
1 cup pumpkin puree (if using canned, add this when oats are still simmering so that it melts easily)
1/2 cup apple sauce (helps to sweeten naturally - sub with mashed banana or fave sweetener)
1-3 tsp pumpkin pie spice
1-3 Tbsp flax seeds
1/2 cup mixed nuts (walnuts, pecans, hazelnuts..)
sweeten to taste (maple or agave syrup, organic sugar, your choice)
non-dairy milk to loosen oats
vegan buttery spread (as desired)

Serving - Add over top:
1/2 cup Pumpkin Cream per bowl of oats (more/less)

Garnish:
1 Tbsp chopped walnuts
1/2 tsp flax seeds
1 tsp vegan omega oil blend (Vega used)
splash of brain boost Silk soy milk
1/2 tsp vegan buttery spread

Pumpkin Cream:
3/4 cup canned pumpkin
1/2 cup soy milk (add more based on how thick or thin you'd like it)
1 Tbsp vegan buttery spread or virgin coconut oil + pinch of salt
dash of pumpkin pie spice
sweeten to taste (1-2 Tbsp maple or agave syrup)

Directions:

1. Bring your water to boiling in a large pot. Add in the steel cut oats, salt, spices and rolled oats. Bring to boiling and cover with lid. Reduce to a simmer and cook until tender - usually 35 minutes or so.

2. When oats are cooked, remove lid and stir in the fold in ingredients. Continue simmering on very low heat to make sure everything melts together nicely.

3. Blend your pumpkin cream in a blender. I advise you to sweeten and salt to taste. You want a rich buttery flavor, mildly sweet. Remember you can always drizzle more maple or agave syrup over top - or add some raw or organic brown sugar to sweeten.

4. To serve, scoop the oats in a bowl and carve a little donut hole in center. Pour a nice puddle of the pumpkin cream in the hole. The hole oats should warm the cream just enough. Add as much pumpkin cream as you like and garnish as desired as well.

lunchboxbunch.com

Ingredients:
dry:
1 3/4 cup white flour, organic
1 tsp salt
2 tsp pumpkin pie spice
1 cup raw demerara sugar
1 Tbsp baking powder
1/4 cup dried cranberries

wet:
1/4 cup fresh orange juice + 1/2 tsp zest
1/2 cup water + 1 Tbsp flax seeds
1/3 cup oil (The Girls Gone Green love using virgin coconut oil)
1/2 tsp almond extract (optional)
1/8 tsp vanilla extract
1 cup pumpkin puree, unsweetened

Add-in's optional:
* 1/4 cup pumpkin seeds
* 1/4 cup chopped nuts
* 2 Tbsp rolled oats

Directions:

1. Preheat oven to 350 degrees.

2. Combine the flax seeds with the water, stir well, and set aside for five minutes to thicken.

3. Combine the dry ingredients. Fold in the wet. Fold and stir until mixture is smoothed. It will be a soft, pourable, silky and thick texture - not liquid.

4. Pour into greased loaf pan.

5. Bake at 350 degrees for about 40 minutes - or until toothpick test comes out clean. Let cool at least
ten-twenty minutes before slicing. Serve warm or chill in fridge for up to about 3 days. Will freeze well.

note: if baking as muffins bake for about 17-22 minutes.

lunchboxbunch.com

Ingredients:
2 Cups Flour
1 Cup Brown Sugar
2 teaspoons Pumpkin Pie Spice
1 1/4 teaspoon Cinnamon
1/2 teaspoon Salt
1 1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 Tbsp Arrowroot Powder 
1 Cup Almond Milk 
1/4 Cup Applesauce 
1 teaspoon Vanilla Extract 
3/4 teaspoon Apple Cider Vinegar 
6 Tablespoons Earth Balance
1 Can Pumpkin Puree 
Baking Spray

Directions:

1. Heat oven to 400.

2. In a large bowl, blend Flour, Sugar, Pumpkin Pie Spice, Cinnamon, Salt, Baking Powder, Baking Soda and  Arrowroot. Then add remaining ingredients except Baking Spray of course and blend with an electric hand held mixer until smooth.

3. Once your dough is thoroughly mixed and has formed a paste, spoon your dough into either a pastry bag or a cupcake decorating gun and attach the largest tip.

4. Spray your mini donut pan. Fill your doughnut rings 1/2 way with dough.

5. Bake for 4 to 6 minutes or until the tops of the donuts spring back when you touch them. Keep in mind the bottom of the doughnut will be more golden than the top and there might be little air bubbles in the there but you can kinda hide them with the glaze. Put them on a wire rack to cool. Meanwhile, make the Apple Glaze.
 
Apple Glaze:
Ingredients:
1 Cup Powdered Sugar
1 Tablespoon Almond Milk
1-2 teaspoons Apple Juice
1/2 teaspoon Vanilla Extract

Directions:

1. In a small bowl, whisk all the ingredients except Apple Juice until blended.

2. Then add the first teaspoon of Apple Juice and blend with the whisk. The Sugar will start to dissolve. Keep whisking the glaze to break up any clumps. If the glaze seems took thick add a tiny bit more Apple Juice till you like the constancy. Remember you want to be able to brush the glaze over your donuts but not so liquified to the point it won’t dry to create a nice “shell”. 

3. Then brush the glaze over your donuts or dip our donuts in the glaze and let dry on a wire rack.

meettheshannons.com

Ingredients:
1/4 cup chia seeds
1 cup almond (or skim) milk
1/4 cup canned pumpkin
1 tablespoon agave nectar
1/2 teaspoon cinnamon
1 pinch nutmeg




Directions:
1. Combine all ingredients in a bowl.

2. Cover and refrigerate for at least 3 hours, or up to overnight.

Greatist.com

Ingredients:
1/3 cup warmed almond milk
2 (1/4 oz each) packets dry active yeast
3/4 cup granulated sugar
3 tbsp olive oil
1 tsp vanilla extract
2/3 cup pumpkin puree

Flour Mix:
1/4 cup brown rice flour
1/2 cup sorghum flour
3/4 cup tapioca flour
1/2 cup corn starch
2 tsp baking powder
1/2 baking soda
2 tsp xanthan gum
1/2 sea salt

Filling:
5 tbsp softened Earth Balance margarine (soy free)
1/4 cup packed brown sugar
4 tsp cinnamon

Icing:
1/4 cup pumpkin puree
2 tbsp Earth Balance, soy free
3-4 cups confectioner’s sugar

Directions:

1. Proof yeast in warm milk until foamy.

2. In large mixing bowl combine proofed yeast and almond milk with granulated sugar, olive oil, vanilla extract and pumpkin puree.

3. In separate bowl combine ingredients for flour mix. Gradually combine flour mix into wet ingredients until a very sticky elastic dough is formed, scraping down sides as necessary. 

4. Turn dough ball out onto a piece of plastic wrap.

5. Cover with another piece of plastic and roll dough out until you have achieved about a 12 x 16″ rectangle of dough.  The thinner the better, but don’t go too thin.

6. Gently spread 5 tbsp softened margarine in an even layer on top of dough, and then sprinkle with cinnamon/sugar filling mix.

7. Starting with the shortest side, roll the dough up using the Saran Wrap like a magical guide. Try your best to keep the dough taught and the plastic wrap from getting embedded in the dough. 

8. Using a sharp, thick, clean knife, slice the rolls one by one and carefully place them into an 8″ greased cake pan, leaving about an inch between each roll.

9. Cover loosely with cloth and let rise in warm area for 50 minutes.

10. Once the rolls have risen completely. Bake in preheated oven at 350 °F for 30 minutes.

Manifestvegan.com