In spite the 100-degree weather here in Southern California, I’m welcoming October and willing the arrival of Fall by baking Vegan Pumpkin Pie Bites. Even this Summer-lovin’ beach girl is way over the heat and desperate for cooler temps. Think maybe it has something to do with the extra pounds I’m packing and raging pregnancy hormones?!
I was inspired by this recipe on averiecooks.com and set out to bake pumpkin bread, but the super-soft, almost fudge-like texture of the loaf I pulled out of the oven dictated otherwise. So, now we’ve got Pumpkin Pie Bites!
The flavor in these bad boys is ridiculous! I love all the Fall spices — cinnamon, allspice, cloves, nutmeg, and pumpkin pie spice. They’re not too sugary sweet, and as far as dessert goes, not too damaging. Pumpkin is a vegetable. Vegetables are nutritious. So this is basically health food 😉
- 3/4 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup coconut oil, melted
- 1/4 cup unsweetened vanilla almond or soy milk, room temp
- 2 tablespoons molasses
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon allspice
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- pinch salt
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 Tbs rolled oats
- 1 Tbs chopped pecans
- Preheat oven to 375-degrees and grease a 9x5-inch loaf pan. In a large mixing bowl, combine all ingredients through salt, and whisk to combine.
- In a separate bowl, combine the flour and baking powder. Stir the flour-baking powder mixture into the larger mixing bowl with the rest of the ingredients and mix until just combined.
- Pour batter into the greased pan.
- Sprinkle oats and pecans on top. Bake in the oven for about 45 minutes.
- Remove from oven. Allow to cool in the pan, and then transfer to wire rack to cool further.
- Once completely cool, cut into cubes, and store in an airtight container... not before test-tasting a few first, of course!