Vegan Pumpkin Spice Monkey Bread

It’s fall y’all, well maybe not here in Florida. We don’t actually get fall. We get summer, a little bit cooler summer, a month of “ summer winter”, and back to summer.

That being said, I tend to force the feeling in our house, and pretend there are actually leaves falling in crispy fall air by baking up all things autumn. That includes all things pumpkin.

I have attempted monkey bread several times with epic failure and then I discover my error was the dough. I had made all previous attempts with a biscuit type dough instead of a simple yeast dough. So I took our artisan bread dough recipe and jazzed it up a little, and it was like instant monkey magic.

I know there seems to be a lot of ingredients in this bread but most are staples in my house anyways. You will use almost one full can of pumpkin puree. This recipe seems complicated at first, but it’s not.

The hardest, or most time consuming part is rolling all the little dough balls, but if you have kids, this is your chance to have them help you in the kitchen. My kids love helping with this!

This bread is perfect to take to a pot luck or party because you literally just pull pieces off, no cutting required! Its sweet, nutty, gooey, and most importantly, it taste like fall! Even if you live in a place that doesn’t really offer you all of the seasons! So if you love monkey bread and fall flavors, this recipe is a must try! Pumpkin spice for life!

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INGREDIENTS:

• 6 cups all purpose flour

• 1/2 cup plus 2 tablespoons pumpkin puree

• 1 and 1/3 cup water

• 1/3 cup sugar

• 4 teaspoons active dry yeast

• 1 teaspoon salt

• 2 teaspoon cinnamon

• 2 teaspoons pumpkin pie spice ( or you can add 1/2 teaspoon each nutmeg, allspice, ginger, and clove)

• 2 teaspoons vanilla extract

Coating For Dough

• 3 tablespoons vegan butter

• 2 tablespoons pumpkin puree

• 2 tablespoons maple syrup or agave

• 3/4 cups sugar

• 1-2 teaspoons cinnamon

• 1/2 cup chopped pecans or walnuts

Glaze

• 2 tablespoons pumpkin puree

• 2 cups powdered sugar

• 1 teaspoons cinnamon

• teaspoon milk if you need to thin the mixture out some

INSTRUCTIONS:

1. In the bowl of stand mixer, add all of the ingredients for the dough. If you do not have a stand mixer, add all of the ingredients to a large bowl.

2. Use a spoon to mix the ingredients together, well. If using a stand mixer, attach the dough hook and let the mixer run on medium speed for a few minutes to knead the dough. If mixing by hand, make sure are the ingredients are mixed well, then knead the dough by hand for several minutes on a clean floured surface. If you dough seems too dry and is not coming together you can add a few extra tablespoons of water, if it seems too sticky, add a few tablespoons of four.

3. Place the dough in a lightly greased bowl and cover with plastic wrap or a kitchen towel. Place the dough in a warm place and allow it to double in size. This take about an hour.

4. Coat an angle food cake, fluted pan ( a round cake pan with a hole in the middle. Not a bunt pan. you want smooth sides) with some vegan butter.

5. Melt 3 tablespoons of butter, then add 2 tablespoons pumpkin puree, and 2 tablespoon maple syrup . Mix well. In a shallow dish combine the 3/4 cups of sugar and 1- 2 teaspoons of cinnamon. Once dough has risen pinch of pieces and roll golf ball size balls with the dough. Coat each ball in the butter, pumpkin mixture then roll them in the sugar and cinnamon. Place balls into the pan in a single layer. Sprinkle 1/4 cup of the chopped nuts over the first layer of dough, then repeat another layer of dough balls and cover with remaining nuts. You should have two layers of dough balls stacked into the pan.

6. Cover the cake pan with a kitchen towel and allow the dough to rise once more. This should only take about half and hour.

7. Preheat oven to 350 degrees. Place the pan on the center rack of the oven and bake for 30-35 minutes or until a cake tester or skewer inserted into the center of the bread comes out clean.

8. Let the monkey bread cool for about 10 minutes on a wire cooling rack, then run a knife carefully around the edges. Flip the pan carefully onto a plate. Mix up the ingredients for the glaze and drizzle over the monkey bread. Serve warm or at room temperature.

9. Store leftovers in an airtight container at room temperature or in the fridge.

If you like this recipe, try these:

Pumpkin Butter

Pumpkin Spice Vegan Pop-Tarts

Pumpkin Spice Cashew Creamer

Vegan pumpkin spice monkey bread

Vegan Cincinnati Pumpkin Chili

I grew up in the south, so Cincinnati chili is not something I had ever even heard of until I was a teenager.

It seemed very odd to me to be topping pasta with chili and cheese, and I could not get behind this idea. That was until I was an adult and a friend served it to me. I HAD BEEN SO WRONG.

Not only does it work, but it’s delicious. I hate to admit it, but obviously we don’t know everything here in the south, because we didn’t know about this magic!

Also, don’t worry about the pumpkin in this Cincinnati chili recipe. It just makes it a little less acidic since we are using less tomato than usual. It adds a thickness we need, and along with the cauliflower and beans, makes for a super healthy and hearty chili!

So if you are from the south and have never had Cincinnati chili either, just do it. I promise we will not revoke your southern card!

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Ingredients:

• 1 package spaghetti noodles (regular or gluten free)

• 2 cups vegan cheddar shreds (I use Follow Your Heart)

• 1/2 diced yellow onion

• I batch pumpkin chili

Pumpkin Chili

• I 15 oz can of pumpkin puree

• 1 14.5 oz can diced tomatos

• 1 15 oz can of black beans

• 1 15 oz can of red kidney beans

• 1 small head of cauliflower

• 1/2 yellow onion

• 1 4 oz can green chilis

• 1 cup water

• 1 teaspoon Vegetable Better Than Bouillon

• 2 teaspoons cumin powder

• 1-2 teaspoons chili powder

• 1/4 cup dark cocoa powder

• 1 teaspoon apple cider vinegar

• 1 teaspoon salt

• pepper to taste

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Instructions:

1. Wash and finley chop the head of cauliflower. You can also take larger pieces and toss them in your food processor, pulsing a few times until its all chopped up.

2. Dice the onion. Half will be used in the chil,i and the other half will be used to top the chili once it’s done.

3. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil to the pot. Once oil is hot, add 1/2 of the onion and all of the cauliflower. Cook for a few minutes, until onions become translucent.

4. Drain and rinse the beans and add along with the remaining chili ingredients to the pot. Reduce heat to low and let simmer for 35 to 40 minutes, stirring occasionally.

5. While the chili is cooking, cook the noodles according to package instructions.

6. Once chili and noodles are done, serve by topping noodles with the chili, cheese and 1/2 of the diced onions.

7. The chili will freeze really well, so if you have any leftovers, just pop them in a gallon size freezer bag, and freezer for up to a month. You can quickly thaw it later for an even quicker Cincinnati chili weeknight dinner!

Serves 6

Pumpkin Spice Vegan Cheese Ball

Sweet vegan cheese ball you say?!? Well I say yes!

Even though most cheese balls are savory does not mean you can’t make them sweet.

The base is the same, the spices are just different. So why not think outside of the box and make some sweet versions for your next cheese board.

A sweet cheese ball is perfect for spreading on fruit, cookies, or sweet biscuits.

My all time favorite fall flavor is pumpkin spice and that includes in the form of a creamy sweet vegan cheese ball.

This cheese ball has the right amount of pumpkin pie spice, maple sweetness and of course pumpkin puree! We also gave it a little drizzle of maple icing because why not!

If you are serving a cheese board, or just need a quick fall dessert or snack, give this one a whirl. If you love all things pumpkin spice, I think you will LOVE this cheese ball.

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INGREDIENTS:

• 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

• 1/2 cup refined coconut oil

• 1/4 cup canned pumpkin or pumpkin puree

• 1 teaspoon vanilla extract

• 3 tablespoons maple syrup or maple butter

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1 teaspoon pumpkin pie spice

• A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

• 1/4 cup powdered sugar

• 1/2 teaspoon pumpkin pie spice

• A few drops of maple syrup to thin out the icing

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INSTRUCTIONS:

1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

   Serve with fruit or graham crackers

Pumpkin Spice Vegan Pop-Tarts

I LOVE pop tarts! Love them. Over the years I have tried several variations of dough and filling.

I settled on this dough because the little bit of extra butter gives them a nice flakey crust, somewhere between a pop tart, and a toaster strudel.

I make all kinds of pop-tarts, but around September I am all in for all things pumpkin spice. I know, I know, she’s so “basic” or whatever the kids are saying these days. But y’all, I love pumpkin everything. Pumpkin pie being my all time fave, and these are a close second and an acceptable breakfast pie, if you will.

If you are in the “I hate all things pumpkin camp” I am baffled BUT accept your personal taste and can offer you other vegan pop- tart flavors on the site. I have chocolate, strawberry, and even lemon lavender. Something for maybe everyone?!

Just know that however you deiced to make them, they are surprising easy to make, and so good that you will probably want to just go ahead and make a double batch!

We have a family of 6 so these do not last!!! They keep well and will reheat nicely, too.

So if you have never made a homemade vegan pop-tart before, nows the time!

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INGREDIENTS:

• 1 cup whole wheat flour

• 1 cup all purpose flour

• 3/4 cup vegan butter

• a pinch of salt

• 3 - 4 tablespoons ice water

• 3 tablespoons Pumpkin Butter

• 1/4 cup powdered sugar

• a drizzle of maple syrup

• 1/4 teaspoon pumpkin pie spice

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INSTRUCTIONS:

1. Preheat oven to 350.

2. Add both cups of flour, butter, and salt to a food processor and pulse until well combined.

3. Add in the water, one tablespoon at a time until a soft dough has formed.

4. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife and save the scrap dough.

5. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop tart needs 2 rectangles. Roll out any scrap dough and repeat the process.

6. Scoop a teaspoon of pumpkin butter onto a rectangle, and smear it around a bit in the middle, carefully to not get too close to the edges.

7. Top the pumpkin butter covered piece of dough with another rectangle of dough, and use a fork to press, and seal the edges. (for step by step pictures of the process, check out our Strawberry Pop-Tart recipe)

8. Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.

9. While pop tarts are baking, mix together the powdered sugar with just a few drops of maple syrup, just enough to thin it out. Add the pumpkin pie spice and stir. If it is too thin, you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.

10. Once pop tarts have cooled a bit, spread the icing and serve.

Yields 8 pop tarts.

Pumpkin Spice Vegan Cream Cheese

Once October hits (ok, ok, we all know its more like September) the pumpkin spice craze is upon us.

I am guilty of loving all things pumpkin and cream cheese is no exception.

Just the right amount of pumpkin spice and sweet maple syrup make this cream cheese a fall favorite, and staple in this house.

If you are not into bagels ( we may need to have a chat, because I truly just can’t understand anything but an intense love for any bread) then you can always spread some of this magic on some apple slices or graham crackers.

You could eat it right out of the bowl with a spoon and I wouldn’t judge you! If you do love bagels as much as I do, then check out our easy homemade bagel recipe.

I really can not think of a better breakfast this fall than a homemade cinnamon bagel with this delicious cream cheese all over it.

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INGREDIENTS:

• 1 cup unsalted cashews

• 3 tablespoons canned pumpkin

• 1/4 cup coconut cream ( from a can of full fat coconut milk)

• 2 tablespoons refined coconut oil

• 1 teaspoon lemon juice

• 2 teaspoons pumpkin pie spice

• pinch of salt

• 2 tablespoons maple syrup

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INSTRUCTIONS:

1. Soak cashews overnight, or cover with water and microwave for three minutes. Drain water.

2. Refrigerate one can of full fat coconut milk for a few hours. Once it is good and cold, the cream will separate from the liquid in the can. Open and use 1/4 cup of just the cream.

3. Add cashews, coconut cream, and remaining ingredients in a high speed blender or food processor.

4. Blend until the nuts are completely broken down, and the mixture is creamy smooth.

5. Put the cream cheese in a shallow bowl, or a few ramekins, and refrigerate for several hours until the cream cheese sets.

If you like this recipe, try these:

Pumpkin Spice Vegan Cheese Ball

Pumpkin Butter

Pumpkin Spice Cashew Creamer

easy vegan cashew pumpkin spice cream cheese

Savory Pumpkin Maple Soup with Smoky Tofu Scallops

I love soup in the fall and winter.

I especially love all things pumpkin but have never been a fan of sweet soups.

This soup is savory with a little kick of maple just compliment the pumpkin, without being overly sweet.

The tofu scallops are a nice smoky touch and add some protein to make this soup a more filling and satisfying meal.

Serve with a side of crusty bread and you are all set for a quick, easy and delicious dinner! And those kinds of dinners are always my favorite!

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INGREDIENTS:

Soup

• 2 cans organic pumpkin

• 1 medium onion diced

• 2 teaspoons garlic

• 4 cups vegetable broth

• 2 teaspoon thyme

• 1 teaspoon salt

• 1/ 2 teaspoon pepper

• 1 teaspoon liquid smoke

• 2 teaspoons maple syrup

Tofu scallops

• 1 block extra organic tofu

• 1/4 cup coconut aminos

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 tablespoon maple syrup

• 1 teaspoon liquid smoke

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COOKING INSTRUCTIONS:

Soup

1. In a large pot or dutch oven, add a few teaspoons of oil and heat.

2. Add diced onions, and minced garlic, and cook until onions become translucent.

3. Add onion and garlic to a blender or food processor, along with the pumpkin, and 2 cups of the vegetable stock. Process until completely smooth.

4. Add mixture back to the pot with the rest of the ingredients, and remaining 2 cups of broth.

5. Stir well, and let soup simmer for 20 minutes.

6. Serve topped with tofu scallops.

Tofu scallops

1. Wrap tofu in a clean kitchen towel, or a few paper towels. Place a few books on top of the tofu for 15 minutes to remove excess liquid.

2. Mix aminos, garlic, salt, maple syrup, and liquid smoke in a 9x13 or other large shallow dish.

3. Cut block of tofu in half length wise. If you have a a small circle cutter, begin cutting circles resembling scallops from the the two pieces of tofu. You will have scrap pieces left over. Save them, and toss in marinade as well. They will still taste good, just wont look as nice as the circles. You could also use the scraps for something else later.

4. If you do not have a circle cutter, you can just cut 1 inch by 1 inch cubes from the tofu.

5. Place tofu in the marinade, and let sit covered in the fridge for at least one hour.

6. When tofu is ready, heat a large skillet over medium heat, adding a few teaspoons of oil.

7. Add tofu pieces and some of the marinade to the pan. Cook until each side begins to brown and the scallops get a crispy edge.

8. Add finished scallops to the pumpkin soup, and serve while hot.

If you like this recipe, try these:

Vegan Beer Cheese and Potato Soup

Smoky Tomato Bisque Soup

Jackfruit and Orzo Soup