Vegan Gingerbread Blender Muffins

Vegan Gingerbread Blender Muffins / Gluten & Oil-Free

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Take the stress out of holiday baking with these delicious moist, cakey, and warmly spiced Vegan Gingerbread Blender Muffins. They’re gluten-free, oil-free, and made with wholesome ingredients you can feel good about eating.

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This is a sponsored post written by me on behalf of O3 Superfoods. The opinions, text, and recipe are my own creation. Thank you so much for creating the ultimate flax butter and for the support!

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Christmas is less than 2 weeks away! Wasn’t it just Thanksgiving and is anyone else slightly panicked?! When thinking about how I’m going to feed a houseful without cooking from dawn to dusk, I rely on a no-fail recipe…and my freezer.

Say “hello” to Vegan Gingerbread Blender Muffins! Just like my Vegan Pumpkin Spice Blender Muffins, these babies are cakey, super moist, and loaded with warm holiday spices. They’re also secretly healthy made with flax butter. Flax butter is a great option for folks with nut allergies and works beautifully in any recipe that calls for nut butter or seed butter. Flax butter makes these muffins especially moist.  

These irresistible muffins are also freezer-friendly, so you can whip up a batch, stash them in the freezer, and pull them out for a cozy festive breakfast. You’ll feel like a hero in your own story and maybe be able to sleep in!

Ready to make the most delicious and healthy gingerbread muffins?

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Keep scrolling for tips on gluten-free baking and making your own tulip-style muffin cups!

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Here’s my tips and tricks for creating fantastic gluten-free vegan blender muffins:

1. Measure accurately

It’s important, in gluten-free baking, to get your wet to dry ingredient ratio correct for a moist, but not gummy, texture. To do this, I recommend using a kitchen scale to measure the oats. I place my blender container right on the scale before measuring. If you don’t have a kitchen scale, trust your equipment, and measure as carefully as you can.

2. Minimal blending time

Oats become gummy when mixed with a liquid and blended for a long time. (think oatmeal) You can blend dry oats for as long as you need to make oat flour. But, once the wet ingredients are added, blend just long enough to combine them. (about 15 seconds) The blender needs a little help to get started, so use a soft spatula to reach into the corners of the container and pull the dry ingredients into the wet ingredients before turning on the motor.

3. Muffin cups

There’s nothing more disappointing than losing half of your muffin to the muffin cup. Using parchment paper to make your own tulip-style cups or using non-stick muffin cups will keep you and your muffins whole and happy. See how I make homemade muffin cups below.

4. Baking time

It’s so helpful to see if your oven is at the right temperature before baking. If you have a new oven, the digital display should be accurate. If you have an old oven (like me!) an oven thermometer is truly a baker’s best friend. Just be sure to pre-heat your oven to the correct temperature before sliding the muffins in. Bake 6 jumbo muffins, as in this recipe, for 30 minutes. Bake regular-sized muffins for 20 minutes. You’ll know they’re done when a toothpick inserted into the middle comes out clean.

5. Cooling time

After removing the muffins from the oven, pluck them out of their tins and place them on a wire rack to cool. Do not let them cool in the tins. This is because condensation will form in the bottom of the tin as they cool, making the muffins soggy.

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How to make your own tulip-style muffin cups

For jumbo muffin cups

Cut a 5” square piece of parchment paper. Fold the paper in half and then in half again, so there is a plus sign on the square. This helps you find the middle. Press the paper into the muffin tin with the middle of the square in the middle of the cup. Using your fingers, mold the paper into the shape of the tin. The paper will fold and wrinkle as you go creating “petals” that stick out of the tin like a tulip. Make 6 cups for a jumbo muffin tin.

For standard muffin cups

Cut a 4” square piece of parchment paper and then follow the same instructions as for jumbo muffin cups. Make 12 cups for 2 standard muffin tins.

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These Vegan Pumpkin Spice Blender Muffins are:

• Cakey and moist

• Healthy

• Perfectly spiced

• Jumbo-sized

• Gluten & oil-free

• Easy to make

• Festive

I can’t wait to surprise my family with these deliciously spiced, festive muffins and I hope you enjoy the recipe for the holidays too!

Keep scrolling for step-by-step instructions with photos!

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Ingredients for Vegan Gingerbread Blender Muffins

Dry Ingredients:

• 2 cups (180 grams) of regular rolled oats (gluten-free if needed)

• ¼ cup of date sugar

• 2 teaspoons of baking powder

• 2 teaspoons of ginger root powder

• 1 teaspoon of cinnamon

• ½ teaspoon of fine sea salt

• ¼ teaspoon of nutmeg

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Wet Ingredients:

• 1 cup of very ripe banana pulp

• ½ cup (4oz.) of blackstrap molasses, unsulphured

• ¼ cup (2oz.) of O3 Superfoods Flax Butter (see note)

• 2 teaspoons of vanilla

Note: If you don’t have flax butter on hand, use almond butter.

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How to make Gingerbread Blender Muffins

Steps 1-2:

1. Pre-heat oven to 375 F / 190 C, gas mark 5. Next, line 6 jumbo muffin cups with parchment paper (see blog post for tips on how to do this) or non-stick muffin liners.

2. Add all of the dry ingredients to a blender container, securely attach the lid, and blend at medium to high speed (depending on how powerful your blender is) for about 30 seconds, or until the oats have turned into a coarse flour. You will have to stop a few times and shake the oat flour mixture so it can re-settle over the blade.

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Steps 3-4:

3. Mash up 2 very ripe bananas and measure out 1 cup. Add the bananas and the rest of the wet ingredients to the flour mixture. Using a soft spatula, give the mixture a stir, reaching down into the corners of the blender container, to help the wet and dry ingredients blend efficiently.

3. Securely attach the lid and blend for about 15 seconds only on medium speed, blending until the ingredients are just combined and smooth. You may have to stop and scrape down the sides of the container or use a tamper to push the batter towards the blade. Minimal blending time prevents the oats from becoming gummy.

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Step 5:

5. Scoop 1/3 cup of batter into each of the 6 jumbo muffin cups. Round out the tops with any leftover batter. Place in the middle of your pre-heated oven and bake for 30 minutes. You’ll know they are done when a toothpick inserted into the muffin comes out clean. For standard-sized muffins, scoop ¼ cup of batter into each cup, and bake for 20 minutes.

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Step 6:

6. Pluck the muffins out of the tin and transfer them to a wire rack. Sprinkle with powdered sugar (or date sugar) for a festive touch! Let cool 15 minutes before eating for best texture

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Storage

Store completely cooled muffins in an airtight container for up to 5 days or individually wrapped in the freezer for 3 months.

More gluten-free baking recipes to warm up your kitchen!

Vegan Pumpkin Spice Blender Muffins

Gluten-Free Cinnamon Currant Scones

Vegan Strawberry Shortcake

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If you like this Vegan Gingerbread Blender Muffins recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Yield: 6 jumbo muffins

Author: Carol Clayton

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Vegan Gingerbread Blender Muffins / Gluten & Oil-Free

Take the stress out of holiday baking with these deliciously moist, cakey, and warmly spiced Vegan Gingerbread Blender Muffins. They’re gluten-free, oil-free, and made with wholesome ingredients you can feel good about eating.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients US Metric

Dry Ingredients

• 2 cups (180 grams) of regular rolled oats (gluten-free if needed)
• ¼ cup of date sugar
• 2 teaspoons of baking powder
• 2 teaspoons of ginger root powder
• 1 teaspoon of cinnamon
• ½ teaspoon of fine sea salt
• ¼ teaspoon of nutmeg

Wet Ingredients

• 1 cup of very ripe banana pulp
• ½ cup (4oz.) of blackstrap molasses, unsulphured
• ¼ cup (2oz.) of O3 Superfoods Flax Butter (see note)
• 2 teaspoons of vanilla

Instructions

1. Pre-heat oven to 375 F / 190 C, gas mark 5. Next, line 6 jumbo muffin cups with parchment paper (see blog post for tips on how to do this) or non-stick muffin liners.
2. Add all of the dry ingredients to a blender container, securely attach the lid, and blend on medium to high speed (depending on how powerful your blender is) for about 30 seconds, or until the oats have turned into a coarse flour. You will have to stop a few times and shake the oat flour mixture so it can re-settle over the blade.
3. Mash up 2 very ripe bananas and measure out 1 cup. Add the bananas and the rest of the wet ingredients to the flour mixture. Using a soft spatula, give the mixture a stir, reaching down into the corners of the blender container, to help the wet and dry ingredients blend efficiently.
4. Securely attach the lid and blend for about 15 seconds only on medium speed, blending until the ingredients are just combined and smooth. You may have to stop and scrape down the sides of the container or use a tamper to push the batter towards the blade. Minimal blending time prevents the oats from becoming gummy.
5. Scoop 1/3 cup of batter into each of the 6 jumbo muffin cups. Round out the tops with any leftover batter. Place in the middle of your pre-heated oven and bake for 30 minutes. You’ll know they are done when a toothpick inserted into the muffin comes out clean. For standard-sized muffins, scoop ¼ cup of batter into each cup, and bake for 20 minutes.
6. Pluck the muffins out of the tin and transfer them to a wire rack. Sprinkle with powdered sugar (or date sugar) for a festive touch! Let cool 15 minutes before eating for best texture

Notes:

If you don’t have flax butter on hand, use almond butter.

Storage:

Store completely cooled muffins in an airtight container for up to 5 days or individually wrapped in the freezer for 3 months.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

291.71

Fat (grams)

5.89

Sat. Fat (grams)

0.69

Carbs (grams)

56.16

Fiber (grams)

6.38

Net carbs

49.78

Sugar (grams)

31.25

Protein (grams)

5.67

Sodium (milligrams)

355.89

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

No Bake Vegan Pumpkin Pie with Gluten Free Crust

No-Bake Vegan Pumpkin Pie with Gluten-Free Crust

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Save space in your oven this holiday season with a luxurious No-Bake Vegan Pumpkin Pie! It’s silky smooth from coconut cream and made with a gluten-free crust that tastes just like a cookie. This pie is SO tempting and delicious no one will guess that it’s vegan!

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Every year my son would ask for a pumpkin pie on his birthday instead of a cake. This became such a tradition that I even mailed him a pie (that actually arrived in one piece!) to his college dorm. This first pumpkin pie of the season signaled the kickoff for fall baking, and I became pretty attached to my traditional Libby’s pumpkin pie recipe with eggs and dairy.

Well, after testing both baked and unbaked vegan pies, I’m ecstatic to share this No Bake Vegan Pumpkin Pie recipe with you! It’s rich and silky from coconut cream with just the right amount of sweetness, and all the spices you’ve come to love in a pumpkin pie. It even has a gluten-free crust with a touch of chocolate cause…pumpkin and chocolate are sooo good!

The secret ingredient for a flawless no-bake vegan pumpkin pie is…

Agar Powder:

What is it?

Agar is a naturally gelatinous powder derived from marine red algae. It works just like regular gelatin but is made from plants instead of boiled animal parts. It’s tasteless and dissolves quickly in liquid. It’s important to use agar power and not agar flakes in this recipe.

How much do I use?

A little goes a long way. For that classic baked pumpkin pie texture, you only need ½ teaspoon of agar powder to get the pie to set up and have that “just right” custard texture. I tested 2 teaspoons which made for an overly firm, almost chewy, pie. Then I tested 1 teaspoon which was still a little firm, and then, finally, ½ teaspoon which set up perfectly and had the best melt-in-your-mouth feel. On my first try I actually forgot to add the agar powder and ended up with a pumpkin smoothie (lol) instead of a pumpkin pie, so you definitely need the agar powder!

How long does it take to set?

If you transfer your pie straight to the fridge, it will take about an hour (or a little longer) to set up. But the hot filling can slosh onto the crust during the transfer, so I usually let mine sit on the counter to cool first and then transfer it to the fridge to finish setting up. I find this pie tastes more flavorful and creamier at room temperature.

Why this recipe works:

The crust is made in a food processor:

Nothing this delicious could be more trouble-free. Skip the rolling pin and worry about creating a perfectly flakey crust. Just toss your dry ingredients into a food processor (not a blender) and pulse until you have a coarse flour. Then add your wet ingredients and dates and process until it all sticks together. Pat into a tart/pie pan and you’re good to go!

Uses the whole can of pumpkin and coconut cream:

This recipe saves space and waste in the fridge, from partially used cans, by using the whole can of pumpkin puree and coconut cream. Scoop the cream needed for the crust out of the can first and then use the rest for the filling.

The filling is cooked on the stovetop:

Heat the filling to just below boiling on the stovetop, to activate the agar powder, simmer for 2 minutes, stir in the vanilla, and pour into the crust. This simple pie sets up in the fridge, leaving your oven open for all your other holiday baking needs.

My son loves this pumpkin pie just as much as his old fav. It tastes decadent and luxurious but is so much simpler to make than a baked pie with a rolled crust and is healthier too! This pie will definitely be on our Thanksgiving table, and I hope you give it a try too!

Keep scrolling for step-by-step instructions with photos!

Ingredients for the gluten-free crust:

• 1½ cups (135 grams) of gluten-free rolled oats

• ½ cup (65 grams) of pecans

• 2 tablespoons of cocoa powder

• ¼ teaspoon of fine sea salt

• 2 tablespoons of coconut cream, melted and pourable (scoop out 2T from the can you are going to use for the filling) (see note on coconut cream)

• 2 tablespoons of maple syrup

• 1½ cups (220 grams) of medjool dates, pitted (about 12 large dates)

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How to make the gluten-free crust:

Steps 1-2:

1. Line the bottom of a 9.5” x 1.5” tart pan or a 9.5” deep-dish pie pan with parchment paper. Do this by using the bottom of the pan as a template to draw and then cut a circle the same size as the pan. Lightly rub the sides with oil or line them with strips of parchment for a no-oil option. 

2. Combine the rolled oats, pecans, cocoa powder, and salt in a food processor and pulse until coarsely ground.

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Step 3:

3. Pour the melted coconut cream and maple syrup over the oat mixture and add in the dates. Process until the mixture begins to clump together and can form a ball when pressed between your fingers.

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Steps 4-5:

4. Using your hands, spread the dough evenly over the bottom and sides of the tart/pie pan. Continue to press the dough until it is nice and smooth and evenly covers the pan.

5. Place in the freezer to set while you make the filling.

Recipe recycle! This is the same irresistible crust from my Dark Vegan Chocolate Tart. The hint of chocolate pairs so nicely with creamy pumpkin.

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Ingredients for the no-bake vegan pumpkin pie filling:

• 1 (15 oz.) can (1½+ cups / 425 grams) of pumpkin puree (not pumpkin pie filling)

• 1 (13.66 fl. oz.) can (1½ cups / 403 ml.) of coconut cream (use the whole can minus the 2T used for the crust) (see note on coconut cream)

• 1/3 cup (2.7 oz.) of maple syrup

• ½ teaspoon of agar powder (not agar flakes)

• 1 teaspoon of cinnamon

• ½ teaspoon of ginger

• ¼ teaspoon of cloves

• ¼ teaspoon of fine sea salt

• 1 teaspoon of vanilla

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How to make the no-bake vegan pumpkin pie filling:

Step 1:

1. In a 3-quart saucepan, with the heat off, whisk together the pumpkin puree, stirred coconut cream, maple syrup, agar powder, spices, and salt until completely smooth.

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Step 2:

2. Turn the heat on to medium-high and gently stir with a soft spatula until the mixture reaches at least 185 F / 85 C. This can take around 10 minutes depending on your burner. You’ll know you’re at the right temperature when little bubbles barely begin to rise up from the bottom of the pan. The mixture will also look thinner and darker in color. Continue to simmer, while stirring, for 2 minutes more, turning the heat down to medium, if the filling starts to boil.

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Step 3:

3. Remove from the heat and stir in the vanilla. Pour into prepared pie crust, smoothing out any bubbles that have formed on the surface. Carefully transfer to the fridge to set or let it sit on the counter to cool and then refrigerate. (This will take about an hour or more.)

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Step 4:

4. Serve at room temperature with coconut whipped cream and a grating of fresh nutmeg!

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Storage:

Store in the fridge, covered, for 5 days or in the freezer for a month.

Notes:

Coconut Cream: The easiest way to use coconut cream is to buy a can (13.66 oz. / 403 ml.) of coconut cream. This is thicker than canned coconut milk.

You can also 1½ cups coconut cream from 2 cans (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the cans in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. Let the cream come to room temperature before blending it into the pie filling.

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Other tempting holiday desserts to try!

Vegan Dark Chocolate Tart

Vegan Pumpkin Spice Blender Muffins

Easy Vegan Panna Cotta with Fresh Berries

If you like this No Bake Vegan Pumpkin Pie with Gluten Free Crust recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Yield: 8 Slices

Author: Carol Clayton

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No-Bake Vegan Pumpkin Pie with Gluten Free Crust

Save space in your oven this holiday season with a luxurious No Bake Vegan Pumpkin Pie! It’s silky smooth from coconut cream and made with a gluten-free crust that tastes just like a cookie. This pie is SO tempting and delicious no one will guess that it’s vegan!

Prep time: 20 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 35 M

Ingredients US Metric

For the gluten-free crust:

• 1½ cups (135 grams) of gluten-free rolled oats
• ½ cup (65 grams) of pecans
• 2 tablespoons of cocoa powder
• ¼ teaspoon of fine sea salt
• 2 tablespoons of coconut cream, melted and pourable (scoop out 2T from the can you are going to use for the filling) (see note on coconut cream)
• 2 tablespoons of maple syrup
• 1½ cups (220 grams) of medjool dates, pitted (about 12 large dates)

For the no-bake vegan pumpkin pie filling:

• 1 (15 oz.) can (1½+ cups / 425 grams) of pumpkin puree (not pumpkin pie filling)
• 1 (13.66 fl. oz.) can (1½ cups / 403 ml.) of coconut cream (use the whole can minus the 2T used for the crust) (see note on coconut cream)
• 1/3 cup (2.7 oz.) of maple syrup
• ½ teaspoon of agar powder (not agar flakes)
• 1 teaspoon of cinnamon
• ½ teaspoon of ginger
• ¼ teaspoon of cloves
• ¼ teaspoon of fine sea salt
• 1 teaspoon of vanilla

Instructions

How to make the gluten-free crust:

1. Line the bottom of a 9.5” x 1.5” tart pan or a 9.5” deep dish pie pan with parchment paper. Do this by using the bottom of the pan as a template to draw and then cut a circle the same size as the pan. Lightly rub the sides with oil or line them with strips of parchment for a no-oil option.
2. Combine rolled oats, pecans, cocoa powder and salt in a food processor and pulse until coarsely ground.
3. Pour the melted coconut cream and maple syrup over the oat mixture and add in the dates. Process until the mixture begins to clump together and can form a ball when pressed between your fingers.
4. Using your hands, spread the dough evenly over the bottom and sides of the tart/pie pan. Continue to press the dough until it is nice and smooth and evenly covers the pan.
5. Place in the freezer to set while you make the filling.

How to make the no-bake vegan pumpkin pie filling:

1. In a 3-quart saucepan, with the heat off, whisk together the pumpkin puree, stirred coconut cream, maple syrup, agar powder, spices, and salt until completely smooth.
2. Turn the heat on to medium-high and gently stir with a soft spatula until the mixture reaches at least 185 F / 85 C. This can take around 10 minutes depending on your burner. You’ll know you’re at the right temperature when little bubbles barely begin to rise up from the bottom of the pan. The mixture will also look thinner and darker in color. Continue to simmer, while stirring, for 2 minutes more, turning the heat down to medium, if the filling starts to boil.
3. Remove from the heat and stir in the vanilla. Pour into prepared pie crust, smoothing out any bubbles that have formed on the surface. Carefully transfer to the fridge to set or let it sit on the counter to cool and then refrigerate. (This will take about an hour or more.)
4. Serve at room temperature with coconut whipped cream and a grating of fresh nutmeg!

Notes:

Storage:

Store in the fridge, covered, for 5 days or in the freezer for a month.

Coconut Cream: The easiest way to use coconut cream is to buy a can (13.66 oz. / 403 ml.) of coconut cream. This is thicker than canned coconut milk.

You can also 1½ cups coconut cream from 2 cans (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the cans in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. Let the cream come to room temperature before blending it into the pie filling.

For step-by-step instructions, with photos, see blog post!

Nutrition Facts

Calories

542.25

Fat (grams)

17.38

Sat. Fat (grams)

11.42

Carbs (grams)

97.84

Fiber (grams)

7.14

Net carbs

90.70

Sugar (grams)

77.40

Protein (grams)

5.04

Sodium (milligrams)

163.71

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Pumpkin Spice Nice Cream

Pumpkin Spice Nice Cream

Jump To Recipe

Decadent enough to be served for dessert yet healthy enough to be eaten for breakfast, this Pumpkin Spice Nice Cream will be your new favorite fall treat. It’s fluffy and creamy just like soft-serve ice cream with all the cozy spices of the season!

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Pumpkin Spice Nice Cream

Hello pumpkin spice, it’s nice to see you again…

I was cleaning out the fridge last weekend and came across a partially finished can of pumpkin puree which seems to be a thing around Thanksgiving. Remembering how fluffy pumpkin makes Vegan Pumpkin Spice Blender Muffins I added it to my peanut butter nice cream, along with the classic seasonal spices, and ahhhhh, ended up with Pumpkin Spice Nice Cream! Being a confessed nice cream-o-holic this is now my favorite way to use up leftover pumpkin.

Pumpkin Spice Nice Cream

Nice cream, which is just blended frozen over-ripe bananas is pretty much the easiest and healthiest dessert you can make in 5 minutes. There’re just a few things to keep in mind when making this delightful frozen concoction.

Pumpkin Spice Nice Cream

Tips for making perfect nice cream

Bananas:

The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. You can often find them on the discount produce shelf.

To freeze bananas, peel them and freeze them whole. This keeps them from sticking together. They are easy to slice even when frozen solid. I usually freeze 4 bananas per container, which will make 1 batch of nice cream. Frozen bananas will keep their flavor for about 6 months.

Click here to read all about freezing bananas for nice cream.

Pumpkin Spice Nice Cream

Blender Basics:

1. Thaw a tiny bit: Let your frozen bananas sit on the counter to thaw a bit while you gather your other ingredients or microwave them for 10-20 seconds. They should still be frozen but thawed just enough to dent slightly if squeezed. This allows the blender to grab onto the banana, achieving the creamiest result. Cut the bananas into chunks.

2. Add smushy ingredients first: Add soft ingredients to the blender container first. This includes extracts, nut butter, and pumpkin Then add the frozen bananas and a pinch of salt.

3. Blend: Secure the lid on the blender container and blend, starting at low speed and working your way up to medium. This can take up to a minute or more, depending on your blender. Be careful not to over blend as the friction of the blades creates heat which will melt your nice cream.

4. Serve or freeze: Scoop your nice cream into bowls or cones to eat right away. If a thicker consistency is desired, put it in the freezer to harden. If freezing for later, let thaw until scoopable

Pumpkin Spice Nice Cream

What blender should I use?

You can make nice cream with almost any blender. I use a Vitamix E 320 which is a basic but powerful model. My favorite part is the tamper which allows you to push the food around without taking off the lid and scraping down the container. It will overheat though, if I don’t thaw my bananas sightly or add a soft ingredient like pumpkin.

If you have a basic, less powerful blender, thaw your bananas until you can make a dent in them with your fingers, but they are still frozen. You will need to stop and scrape the container a few times but nice cream is always worth the effort. If the nice cream looks too soft, put it in the freezer to firm up.

Pumpkin Spice Nice Cream

Why you’ll love Pumpkin Spice Nice Cream:

• Fluffy just like soft-serve ice cream

• Sweet and creamy

• Full of pumpkin spice flavor

• Quick and easy to make

• Healthy, made from bananas and pumpkin

To take your nice cream from breakfast to dessert, dress it up with Vegan Caramel Sauce and sprinkle with chopped pecans!

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Pumpkin Spice Nice Cream Ingredients

• 4 large over-ripe bananas, peeled, frozen, and sliced (you can use 5 medium bananas or 6 small bananas)

• ½ cup (113 grams) of pumpkin puree

• ¼ cup (2 oz.) of creamy peanut butter

• 1 teaspoon of vanilla

• 1 teaspoon of ground cinnamon

• ½ teaspoon of ground cloves

• ¼ teaspoon of ground nutmeg

• A pinch of fine sea salt

Makes 4 single scoop servings or 2 generous servings.

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How to Make Pumpkin Spice Nice Cream

Steps 1-2:

1. Thaw your frozen bananas just a little bit. You can do this by letting them sit on the counter or by putting them in the microwave for 10 seconds at a time. They should still be frozen but just soft enough to dent slightly if squeezed. (see blog post for tips)

2. Add the bananas to a blender container along with the pumpkin puree, peanut butter, vanilla, spices, and salt.

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Steps 3-4:

3. Securely attach the lid to the container and start blending at low speed, using the tamper (with a Vitamix) to push the bananas toward the blade, or stop to scrape down the sides with a spatula as necessary. When the bananas begin to look creamy, increase to medium speed and blend until fluffy.

4. Top with vegan caramel sauce, chopped pecans, and enjoy as a scrumptious dairy-free dessert!

For more delicious nice cream recipes click here.

And don’t forget the Vegan Carmel Sauce!

Pumpkin Spice Nice Cream

If you like this Pumpkin Spice Nice Cream recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Pumpkin Spice Nice Cream

Yield: 4 single scoop servings

Author: Carol Clayton

Print

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Pumpkin Spice Nice Cream

Decadent enough to be served for dessert yet healthy enough to be eaten for breakfast, this Pumpkin Spice Nice Cream will be your new favorite fall treat. It’s fluffy and creamy just like soft-serve ice cream with all the cozy spices of the season!

Prep time: 10 MinTotal time: 10 Min

Ingredients US Metric Both

• 4 large over-ripe bananas, peeled, frozen, and sliced (you can use 5 medium bananas or 6 small bananas)
• ½ cup (113 grams) of pumpkin puree
• ¼ cup (2 oz.) of creamy peanut butter
• 1 teaspoon of vanilla
• 1 teaspoon of ground cinnamon
• ½ teaspoon of ground cloves
• ¼ teaspoon of ground nutmeg
• A pinch of fine sea salt

Instructions

1. Thaw your frozen bananas just a little bit. You can do this by letting them sit on the counter or by putting them in the microwave for 10 seconds at a time. They should still be frozen but just soft enough to dent slightly if squeezed. (see blog post for tips)
2. Add the bananas to a blender container along with the pumpkin puree, peanut butter, vanilla, spices, and salt.
3. Securely attach the lid to the container and start blending at low speed, using the tamper (with a Vitamix) to push the bananas toward the blade, or stop to scrape down the sides with a spatula as necessary. When the bananas begin to look creamy, increase to medium speed and blend until fluffy.
4. Top with vegan caramel sauce, chopped pecans, and enjoy as a scrumptious dairy-free dessert!

Notes:

For step-by-step instructions, with photos, see blog post!

Nutrition Facts

Calories

232.44

Fat (grams)

8.62

Sat. Fat (grams)

1.78

Carbs (grams)

38.31

Fiber (grams)

5.81

Net carbs

32.50

Sugar (grams)

18.85

Protein (grams)

5.40

Sodium (milligrams)

113.61

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Vegan Pumpkin Spice Blender Muffins

Vegan Pumpkin Spice Blender Muffins / Gluten & Oil-Free

Jump To Recipe

Skip the bowl! These irresistible Vegan Pumpkin Spice Blender Muffins can be made in a blender! They’re moist, cakey with just the right amount of spicy sweetness, and made with wholesome ingredients you can feel good about eating.

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Vegan Pumpkin Spice Blender Muffins

This is a sponsored post written by me on behalf of Royal Craft Wood. The opinions, text, and recipe are my own creation. Thank you so much for creating the beautiful bamboo cutting boards shown in this post and for the support!

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Let’s face it, gluten-free baking can be a little intimidating. Deciding on which flour to use, how much liquid to add, and cooking time, can feel more like a college-level science experiment than a fun kitchen project. Add vegan and oil-free into the equation and it’s hard to know where to start.

Vegan Pumpkin Spice Blender Muffins

Well today I’m putting the fun back into gluten-free baking with these oh-so-easy Vegan Pumpkin Spice Blender Muffins. All the mixing can be done in the blender container, so there’s no need to use a bowl.

The blender magically turns oats into wholesome oat flour and whizzes all of the dry ingredients together. Plop the wet ingredients in, do an initial stir by hand, and let the blender finish off the mixing. Fold in your nuts and cacao nibs, scoop into jumbo muffin cups, and bake! It really is that easy to make perfectly scrumptious vegan pumpkin spice muffins every time.

Vegan Pumpkin Spice Blender Muffins on Royal Craft Wood Bamboo Cutting Boards

Keep scrolling for handy tips and step-by-step instructions with photos!

Vegan Pumpkin Spice Blender Muffins

Here’s my tips and tricks for creating fantastic gluten-free vegan blender muffins:

1. Measure accurately: It’s important, in gluten-free baking, to get your wet to dry ingredient ratio correct for a moist, but not gummy, texture. To do this, I recommend using a kitchen scale to measure the oats and pumpkin. I place my blender container right on the scale before measuring. If you don’t have a kitchen scale, trust your equipment, and measure as carefully as you can.

2. Minimal blending time: Oats become gummy when mixed with a liquid and blended for a long time. (think oatmeal) You can blend dry oats for as long as you need to make oat flour. But, once the wet ingredients are added, blend just long enough to combine them. (about 15 seconds) The blender needs a little help to get started, so use a soft spatula to reach into the corners of the container and pull the dry ingredients into the wet ingredients before turning on the motor.

Blend wet and dry ingredients until just combined.

3. Muffin cups: There’s nothing more disappointing than losing half of your muffin to the muffin cup. Using parchment paper to make your own tulip-style cups or using non-stick muffin cups will keep you and your muffins whole and happy. See how I make homemade muffin cups below.

4. Baking time: It’s so helpful to see if your oven is at the right temperature before baking. If you have a new oven, the digital display should be accurate. If you have an old oven (like me!) an oven thermometer is truly a baker’s best friend. Just be sure to pre-heat your oven to the correct temperature before sliding the muffins in. Bake 6 jumbo muffins, as in this recipe, for 30 minutes. Bake regular-sized muffins for 20 minutes. You’ll know they’re done when a toothpick inserted into the middle comes out clean.

Jumbo Vegan Pumpkin Spice Blender Muffins

5. Cooling time: After removing the muffins from the oven, pluck them out of their tins and place them on a wire rack to cool. Do not let them cool in the tins. This is because condensation will form in the bottom of the tin as they cool, making the muffins soggy.

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How to make your own tulip-style muffin cups

Homemade Tulip-Style Muffin Cups

For jumbo muffin cups:

Cut a 5” square piece of parchment paper. Fold the paper in half and then in half again, so there is a plus sign on the square. This helps you find the middle. Press the paper into the muffin tin with the middle of the square in the middle of the cup. Using your fingers, mold the paper into the shape of the tin. The paper will fold and wrinkle as you go creating “petals” that stick out of the tin like a tulip. Make 6 cups for a jumbo muffin tin.

Homemade Tulip-Style Muffin Cups

For standard muffin cups:

Cut a 4” square piece of parchment paper and then follow the same instructions as for jumbo muffin cups. Make 12 cups for 2 standard muffin tins.

Vegan Pumpkin Spice Blender Muffins

These Vegan Pumpkin Spice Blender Muffins are:

• Cakey and moist

• Healthy

• Perfectly spiced

• Jumbo sized

• Gluten & oil-free

• Easy to make

• Festive

Aren’t these bamboo cutting boards gorgeous?

Are you ready to have the most fun in the kitchen since Charley Brown and The Great Pumpkin? Me too! Let’s turn that oven on, grab a blender, and let the magic begin!

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Ingredients for Vegan Pumpkin Spice Blender Muffins

Dry Ingredients:

2 cups (180 grams) of rolled oats

1 tablespoon of cinnamon

2 teaspoon of ground ginger

2 teaspoons of baking powder

¾ teaspoon of baking soda

½ teaspoon of cloves

½ teaspoon of fine sea salt (or kosher salt)

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Wet ingredients:

1 cup (250 grams) of pumpkin puree (not pumpkin pie filling)

½ cup (4 oz.) of maple syrup

¼ cup (2oz.) of peanut butter (swap almond butter for peanut allergies)

¼ cup (2oz.) of oat milk

2 teaspoons of apple cider vinegar

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Mix Ins:

1/3 cup (40 grams) of chopped walnuts

3 tablespoons of cacao nibs

Makes 6 jumbo muffins or 12 regular sized muffins. Click on the ingredients in bold to see what I use in this recipe.

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How to make Vegan Pumpkin Spice Blender Muffins

Steps 1-2:

1. Pre-heat oven to 375 F / 190 C, gas mark 5. Next, line 6 jumbo muffin cups with parchment paper (see blog post for tips on how to do this) or non-stick muffin liners.

2. Add all of the dry ingredients to a blender container, securely attach the lid, and blend at medium to high speed (depending on how powerful your blender is) for about 30 seconds, or until the oats have turned into a coarse flour. You will have to stop a few times and shake the oat flour mixture so it can re-settle over the blade.

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Steps 3-4:

3. Add all of the wet ingredients to the flour mixture. Using a soft spatula, give the mixture a stir, reaching down into the corners of the blender container, to help the wet and dry ingredients blend efficiently.

4. Securely attach the lid and blend for about 15 seconds only on medium speed, blending until the ingredients are just combined and smooth. You may have to stop and scrape down the sides of the container or use a tamper to push the batter towards the blade. Minimal blending time prevents the oats from becoming gummy.

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Step 5:

5. Fold in the walnuts and cacao nibs with a spatula by hand.

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Step 6:

6. Scoop ½ cup of batter into each of the 6 jumbo muffin cups. Round out the tops with any leftover batter. Place in the middle of your pre-heated oven and bake for 30 minutes. You’ll know they are done when a toothpick inserted into the muffin comes out clean. For standard-sized muffins, scoop ¼ cup of batter into each cup, and bake for 20 minutes.

Step 7:

7. Pluck the muffins out of the tin and transfer to a wire rack. Sprinkle with powdered sugar (or date sugar) for a festive touch! Let cool 15 minutes before eating for best texture.

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Storage: Store completely cooled muffins in an airtight container for up to 5 days or in the freezer for 3 months.

Note: If you are using homemade roasted pumpkin puree, which is thicker than canned pumpkin puree, you may need to add 2-3 additional tablespoons of oat milk to the wet ingredients.

Vegan Pumpkin Spice Blender Muffins

More fun and easy gluten-free baking recipes!

Gluten-Free Cinnamon Currant Scones

Vegan Strawberry Shortcake

Chocolate Chunk Cookies

Vegan Pumpkin Spice Blender Muffins

If you like this Vegan Pumpkin Spice Blender Muffins recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Yield: 6 Jumbo Muffins or 12 Regular Sized Muffins

Author: Carol Clayton

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Vegan Pumpkin Spice Blender Muffins / Gluten & Oil-Free

Skip the bowl! These irresistible Vegan Pumpkin Spice Blender Muffins can be made in a blender! They’re moist, cakey with just the right amount of spicy sweetness, and made with wholesome ingredients you can feel good about eating.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients US Metric Both

Dry Ingredients:

• 2 cups (180 grams) of rolled oats
• 1 tablespoon of cinnamon
• 2 teaspoon of ground ginger
• 2 teaspoons of baking powder
• ¾ teaspoon of baking soda
• ½ teaspoon of cloves
• ½ teaspoon of fine sea salt (or kosher salt)

Wet ingredients:

• 1 cup (250 grams) of pumpkin puree (not pumpkin pie filling)
• ½ cup (4 oz.) of maple syrup
• ¼ cup (2oz.) of peanut butter (swap almond butter for peanut allergies)
• ¼ cup (2oz.) of oat milk
• 2 teaspoons of apple cider vinegar

Mix Ins:

• 1/3 cup (40 grams) of chopped walnuts
• 3 tablespoons of cacao nibs

Instructions

1. Pre-heat oven to 375 F / 190 C, gas mark 5. Next, line 6 jumbo muffin cups with parchment paper (see blog post for tips on how to do this) or non-stick muffin liners.
2. Add all of the dry ingredients to a blender container, securely attach the lid, and blend at medium to high speed (depending on how powerful your blender is) for about 30 seconds, or until the oats have turned into a coarse flour. You will have to stop a few times and shake the oat flour mixture so it can re-settle over the blade.
3. Add all of the wet ingredients to the flour mixture. Using a soft spatula, give the mixture a stir, reaching down into the corners of the blender container, to help the wet and dry ingredients blend efficiently.
4. Securely attach the lid and blend for about 15 seconds only on medium speed, blending until the ingredients are just combined and smooth. You may have to stop and scrape down the sides of the container or use a tamper to push the batter towards the blade. Minimal blending time prevents the oats from becoming gummy.
5. Fold in the walnuts and cacao nibs with a spatula by hand.
6. Scoop ½ cup of batter into each of the 6 jumbo muffin cups. Round out the tops with any leftover batter. Place in the middle of your pre-heated oven and bake for 30 minutes. You’ll know they are done when a toothpick inserted into the muffin comes out clean. For standard-sized muffins, scoop ¼ cup of batter into each cup, and bake for 20 minutes.
7. Pluck the muffins out of the tin and transfer to a wire rack. Sprinkle with powdered sugar (or date sugar) for a festive touch! Let cool 15 minutes before eating for best texture.

Notes:

Storage: Store completely cooled muffins in an airtight container for up to 5 days or in the freezer for 3 months.

Note: If you are using homemade roasted pumpkin puree, which is thicker than canned pumpkin puree, you may need to add 2-3 additional tablespoons of oat milk to the wet ingredients.

See blog post for how to make homemade muffin cups and step-by-step instructions with photos!

Nutrition Facts

Calories

334.53

Fat (grams)

14.03

Sat. Fat (grams)

3.28

Carbs (grams)

47.71

Fiber (grams)

6.63

Net carbs

41.09

Sugar (grams)

19.69

Protein (grams)

8.23

Sodium (milligrams)

556.63

Cholesterol (grams)

0.09

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

These calculations are for 6 jumbo-sized muffins.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Vegan Pumpkin Spice Blender Muffins

Easy Vegan Caramel Apples

Easy Vegan Caramel Apples

Jump To Recipe

These easy vegan caramel apples are the perfect fuss-free way to celebrate the fall holidays. Rich, buttery, and decadent, they’re made dairy-free with sweetened condensed coconut milk, coconut sugar, and corn starch. No candy thermometer or time spent reducing required!

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Easy Vegan Caramel Apples

Hello caramel apples, I’ve missed you and your rich, toasted buttery sweet/tart decadence. I used to get a caramel apple every year, without fail, at the county fair. It marked the coming of fall and all things fun and festive that were just around the corner. I haven’t had this seasonal treat in 5 years, but I’m happy to report that streak ended this year with this delicious, fun, and easy vegan caramel apple recipe.

Making Easy Vegan Caramel Apples

Traditional caramel is made with butter and cream. This vegan caramel recipe uses sweetened condensed coconut milk which makes for a dairy-free sauce that is sweet, rich, buttery, and already reduced, saving you loads of time stirring over a pot. Another fool-proof time saver is corn starch. When activated with heat, it quickly thickens the sauce and creates that classic creamy caramel texture. Even when cooled, the silky brown sauce remains soft and chewy on the outside of the apple without sticking to your teeth!

This is such a festive recipe to make when autumn apples are falling from the trees and many colorful varieties are available and price friendly. You can let your creative juices flow and garnish the apples with your favorite toppings. I’m a sucker for crushed peanuts but dip your caramel apples in whatever makes your heart happy.

Keep scrolling for helpful tips and step-by-step instructions with photos!

Easy Vegan Caramel Apples

Why this recipe works

Sweetened condensed coconut milk  Sweetened condensed coconut milk (which comes in a can) is already reduced and sweet, letting you skip the reducing process that is required in most vegan caramel sauce recipes. Because it is sweetened, you only need ¼ cup of coconut sugar, which makes for a perfectly sweet, totally silky, and richly brown caramel sauce. But, can you taste the coconut? Nope! I’ve taste-tested this recipe on my dairy-loving friends who had no idea it was made with coconut milk.

Coconut sugar Similar in taste to brown sugar, coconut sugar has a deep, toasty richness to it which creates a warm caramel flavor and color.

Cornstarch This is a caramel maker’s best friend. Cornstarch eliminates the need for a candy thermometer. When mixed with a liquid and activated with heat, it creates a silky smooth, drizzle able consistency that can be cooled and reheated without “breaking” or separating.

Wax-free, chilled apples Most store-bought apples are coated in wax to make them pretty and shiny. The waxy exterior keeps the caramel from sticking to the outside of the apple. I’ve found that fresh-from-the-tree apples also have a natural waxy protective coating. To remove the wax, wash your apples in hot water and dry them carefully. Then insert the sharp end of a craft stick through the core and put them in the fridge to chill. Cold apples help the caramel sauce stick to the exterior.

Easily re-heatable and versatile One handy feature of this easy vegan caramel sauce is that you can re-heat it in the microwave or on the stovetop. This is great if you want to make the sauce ahead of time and dip your apples later. If the caramel becomes too thick while you’re dipping, simply heat it in the microwave, 10 seconds at a time, stirring in between, until it is smooth and silky.

Easy Vegan Caramel Sauce

Apples are just the beginning! You can dip anything from fruit to pretzels in this delicious caramel sauce. Drizzle it over dairy-free ice cream, scones, or simply enjoy straight from the spoon!

If you like this easy vegan caramel apple recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

A huge shout out to Hidden Penny Farm for growing the delicious and beautiful Gravenstein apples that I used in these photos!

Gravenstein Apples From Hidden Penny Farm

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Ingredients for Easy Vegan Caramel Apples

Ingredients

o   1 can (7.4 oz. / 210 grams) of Sweetened Condensed Coconut Milk

o   ¼ cup (45 grams) of coconut sugar

o   1 tablespoon (9 grams) of cornstarch

o   ½ teaspoon of vanilla extract

o   ¼ teaspoon of fine sea salt or kosher salt

o   6-8 tart apples, medium in size, wax-free and chilled

o   Crushed peanuts for garnish (optional)

o   Craft sticks with a pointy end (I used wooden party forks in the photos)

Makes ¾ cup of caramel sauce for 6-8 apples. You will have some left-over caramel sauce. Click on the ingredients in bold to see what I use in this recipe.

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Method for making Easy Vegan Caramel Apples

Caramel Sauce Steps 1-2:

1. Scoop the sweetened condensed coconut milk into a small saucepan along with the coconut sugar and corn starch. Whisk until combined. Turn the heat on to medium-high and gently stir until the coconut milk melts and the sugar dissolves. This will take about 2 minutes.

2. While gently stirring, bring the mixture to a boil. It will become a bubbling frothy mass. (see photo) Reduce the heat to medium-low and continue to simmer for 5 minutes to activate the cornstarch. (see note)

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Caramel Sauce Step 3:

3. Remove from the heat and stir in the vanilla and salt. Scrape the caramel sauce into a small heat proof bowl that is deep enough to dip an apple in. Set aside to cool while you prepare your apples. When the caramel is tepid and cool enough to drizzle from a spoon, in a thick ribbon, it’s ready for dipping. This may take an hour or more at room temperature. To speed this process up, chill the caramel in the fridge. If the caramel becomes too thick, heat it in the microwave, 10 seconds at a time, stirring in between, until it is smooth and silky.

Easy Vegan Caramel Sauce

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Preparing the Apples

Step 1:

1. Wash your apples in hot water to remove the wax from the outside. Using the textured side of a kitchen sponge helps with this. This step is important to keep the caramel from sliding off the apple. Carefully dry the apples.

Step 2:

2. Place the apples sitting upright on a cutting board and insert the sharp end of a craft stick all the way through the core of each apple. Your apples may sit at a tilt, but you can push the stick vertically down so that it is straight even if your apples are at a slight angle. Chill them in the fridge while the caramel cools.

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For the Caramel Apples

Steps 1-2:

1. Holding onto the craft stick, dip your chilled apple into the caramel, letting the excess sauce drip back into the bowl. Scrape any excess caramel off the bottom of the apple with a knife. Repeat this step for a thicker coating of caramel.

2. Then dip the bottom of the apple in a bowl of crushed peanuts, if desired, and place it on a sheet of parchment paper. Store in the fridge where the caramel will cool and set.

Enjoy as a fun holiday treat or any time of the year you’re craving caramel apples!

Note: To make caramel sauce that is pourable at room temperature for ice cream etc., reduce the cooking time from 5 minutes to 3.

Easy Vegan Caramel Apples

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Other delicious plant-based desserts to try!

Vegan Dark Chocolate Tart

Easy Vegan Panna Cotta with Berries

Gluten-Free Cinnamon Currant Scones

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Printable Recipe Card:

Yield: 8 apples plus extra sauce

Author: Carol Clayton

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Easy Vegan Caramel Apples

These easy vegan caramel apples are the perfect fuss-free way to celebrate the fall holidays. Rich, buttery, and decadent, they’re made dairy-free with sweetened condensed coconut milk, coconut sugar, and corn starch. No candy thermometer or time spent reducing required!

Prep time: 20 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 1 can (7.4 oz. / 210 grams) of Sweetened Condensed Coconut Milk
• ¼ cup (45 grams) of coconut sugar
• 1 tablespoon (9 grams) of cornstarch
• ½ teaspoon of vanilla extract
• ¼ teaspoon of fine sea salt or kosher salt
• 6-8 tart apples, medium in size, wax-free and chilled
• Crushed peanuts for garnish (optional)
• Craft sticks with a pointy end (I used wooden party forks in the photos)

Instructions

Method For the Caramel Sauce

1. Scoop the sweetened condensed coconut milk into a small saucepan along with the coconut sugar and corn starch. Whisk until combined. Turn the heat on to medium-high and gently stir until the coconut milk melts and the sugar dissolves. This will take about 2 minutes.
2. While gently stirring, bring the mixture to a boil. It will become a bubbling frothy mass. Reduce the heat to medium-low and continue to simmer for 5 minutes to activate the cornstarch.
3. Remove from the heat and stir in the vanilla and salt. Scrape the caramel sauce into a small heat-proof bowl that is deep enough to dip an apple in. Set aside to cool while you prepare your apples. When the caramel is tepid and cool enough to drizzle from a spoon, in a thick ribbon, it’s ready for dipping. This may take an hour or more at room temperature. To speed this process up, chill the caramel in the fridge. If the caramel becomes too thick, heat it in the microwave, 10 seconds at a time, stirring in between, until it is smooth and silky.

Preparing the Apples

1. Wash your apples in hot water to remove the wax from the outside. Using the textured side of a kitchen sponge helps with this. This step is important to keep the caramel from sliding off the apple. Carefully dry the apples.
2. Place the apples sitting upright on a cutting board and insert the sharp end of a craft stick all the way through the core of each apple. Your apples may sit at a tilt, but you can push the stick vertically down so that it is straight even if your apples are at a slight angle. Chill them in the fridge while the caramel cools.

Method For the Caramel Apples

1. Holding onto the craft stick, dip your chilled apple into the caramel, letting the excess sauce drip back into the bowl. Scrape any excess caramel off the bottom of the apple with a knife. Repeat this step for a thicker coating of caramel.
2. Then dip the bottom of the apple in a bowl of crushed peanuts, if desired, and place it on a sheet of parchment paper. Store in the fridge where the caramel will cool and set.

Notes:

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

188.12

Fat (grams)

0.18

Sat. Fat (grams)

6.13

Carbs (grams)

19.93

Fiber (grams)

2.68

Net carbs

28.25

Sugar (grams)

26.17

Protein (grams)

2.17

Sodium (milligrams)

40.37

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Gluten-Free Cinnamon Currant Scones

Gluten-Free Cinnamon Currant Scones (Vegan & Oil-Free)

Jump To Recipe

Rich, flakey, melt-in-your-mouth cinnamon currant scones are biscuit meets cake only better. This gluten & oil-free recipe has just the right texture from fluffy date sugar and buttery coconut cream. Gently spiced with cinnamon, these vegan scones are a must-try for your weekend baking plans!

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Gluten-Free Cinnamon Currant Scones

Oh holy scone, how I love you. My adoration for this easy-to-make pastry runs deep. That slightly crusty exterior and fluffy, flakey interior, dotted with sweet, plump currants, is guaranteed to make you smile. In fact, I love these vegan cinnamon currant scones so much, we make them every year for Christmas breakfast!

Seriously though, don’t wait for the next holiday to enjoy these. You can whip these beauties up in just over half an hour. They’re lightly sweet making them ideal for breakfast or an afternoon pick-me-up enjoyed with a cup of tea and a good book. Each bite is fluffy, flakey, and satisfying.  

Keep scrolling for tips and tricks to making the perfect gluten-free vegan scones!

Gluten-Free Cinnamon Currant Scones

Why this recipe works

Gluten-Free Flour I use a one-to-one gluten-free baking flour in this recipe. It does a good job of replacing wheat-based flour. I find that gluten-free flour has a slight metallic taste so I’ve balanced that with warm cinnamon and vanilla. Use a kitchen scale to measure your ingredients, if you have one. This helps get the right dry to wet ingredient ratio for best texture.

Date Sugar This is a key ingredient to making light and fluffy scones. Date sugar is just finely chopped dry dates and is one of the healthiest sweeteners out there. Its powdery and slightly dry texture helps create the perfect wet to dry ingredient ratio which prevents gumminess. I’ve found that granulated sugar melts while cooking, resulting in gummy scones.

Coconut Cream The secret to creating oil-free scones, is coconut cream. When chilled and solid, it behaves similar to vegan butter in this recipe, resulting in soft, light, flakey scones. To get coconut cream, place a can (13.5 oz. / 398 ml.) of full-fat coconut milk in the fridge for 24 hours. The coconut cream will become solid and separate from the liquid in the can. Open the can and scoop out the solid cream, saving the liquid for another use. You can also purchase a can of pure coconut cream (13.66 oz. / 403 ml.) and set it in the fridge overnight to solidify.

Gluten-Free Cinnamon Currant Scones

These plant-based scones are lightly sweet. If you like a sweeter scone there are 3 ways to sweeten them up without changing the dry to wet ratio of the ingredients.

1. Use sweetened almond milk.

2. Sprinkle the dough with date sugar instead of flour if it feels sticky.

3. Sprinkle cinnamon sugar over the unbaked scones instead of plain cinnamon.

Ready to bake up some vegan joy?... Steep some tea, grab a friend, and let’s get our hands dirty!

A big thank you to Let’s Date for sponsoring this post and for making the delicious and healthy date sugar that I use in this recipe!

Gluten-Free Cinnamon Currant Scones made with Date Sugar by Let’s Date

If you like this gluten-free cinnamon currant scones recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

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Ingredients for Gluten-Free Cinnamon Currant Scones

Ingredients for Gluten-Free Cinnamon Currant Scones

o   1½ tablespoons (10 grams) of ground flaxseed whisked with 2 tablespoons of water

o   2½ cups (313 grams) of gluten-free baking flour

o   ½ cup (72 grams) of date sugar (see note)

o   4 teaspoons of baking powder

o   1 teaspoon of fine sea salt

o   2 teaspoons of cinnamon (plus more for sprinkling)

o   ¾ cup (6 oz. / 150 grams) of coconut cream, chilled and solid (see note)

o   1 cup (145 grams) of currants

o   ¾ cup (6 oz.) of almond milk (plus extra for brushing the tops)

o   2 teaspoons of vanilla

Makes 8 scones. Click on the ingredients in bold to learn more and to see what I use in this recipe.

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Method for making Gluten-Free Cinnamon Currant Scones

Steps 1-4:

1. Pre-heat oven to 425 F  (220 C / gas mark 7) and line a sheet pan or a cookie tray with parchment paper.

2. Create a flax egg by whisking the ground flaxseed (also called flax meal) with 2 tablespoons of water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.

3. Add the flour to a large mixing bowl. I recommend using a kitchen scale to get the exact amount. This helps the dough from becoming too wet or too dry. If you don’t have a kitchen scale, use the scoop and level method. This is where you spoon the flour into a measuring cup and level the top with the flat end of a knife.

4.  Add the rest of the dry ingredients: sugar, baking powder, salt, and cinnamon to the flour and whisk until well blended.

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Step 5:

5. Cut the chilled coconut cream into the dry ingredients, using a pastry cutter or two knives, scissor style. This is similar to making pie crust, where you want a coarse, crumbly texture, leaving some chunks the size of peas. Stir in the currants.

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Step 6:

6. In a small bowl, whisk the wet ingredients together: flax egg, almond milk, and vanilla.  Sprinkle over the dry ingredients, a little bit at a time, gradually working the liquid into the flour mixture with a fork until moistened. Once combined, use your hands to gently gather the dough into a ball.

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Step 7:

7. Place the dough on a lightly floured surface and, using your hands, pat into a round disk that is 8” across and ¾“ thick. If the dough seems a bit sticky, sprinkle with a little bit of flour. Cut the disk into 8 equal-sized triangular pieces, just like cutting a pie.

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Step 8:

8. Use a spatula to carefully transfer the scones to the parchment-lined baking sheet. Brush the tops with almond milk and sprinkle with cinnamon or cinnamon sugar.

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Step 9:

9. Bake for 20 minutes. Let rest for 5 minutes and serve warm or let cool completely and store in an airtight container.

Enjoy as a mouthwatering breakfast or an afternoon snack with your favorite cuppa!

Gluten-Free Cinnamon Currant Scones made with Date Sugar by Let’s Date

Notes:

Date Sugar: I highly recommend using date sugar (which is finely chopped dry dates) in this recipe. Its powdery and slightly dry texture helps create light and flakey scones while preventing gumminess. Regular sugar melts while cooking and will result in gummy scones. My favorite date sugar is by Let’s Date.

Coconut Cream: You can use the coconut cream from a can (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the can in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. You can also use canned coconut cream (13.66 oz. / 403 ml.) (thicker than coconut milk) which has been chilled and is solid. Coconut cream is replacing butter in this recipe, so it needs to be in a solid form for nice flakey scones.

Gluten-Free Cinnamon Currant Scones

Other gluten-free baking recipes to fall in love with!

Vegan Strawberry Shortcake

Berry Rhubarb Crisp

Chocolate Chunk Cookies

 Printable Recipe Card:

Yield: 8 Scones

Author: Carol Clayton

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Gluten-Free Cinnamon Currant Scones (Vegan & Oil-Free)

Rich, flakey, melt-in-your-mouth cinnamon currant scones are biscuit meets cake only better. This gluten & oil-free recipe has just the right texture from fluffy date sugar and buttery coconut cream. Gently spiced with cinnamon, these vegan scones are a must-try for your weekend baking plans!

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 1½ tablespoons (10 grams) of ground flaxseed whisked with 2 tablespoons of water
• 2½ cups (313 grams) of gluten-free baking flour
• ½ cup (72 grams) of date sugar (see note)
• 4 teaspoons of baking powder
• 1 teaspoon of fine sea salt
• 2 teaspoons of cinnamon (plus more for sprinkling)
• ¾ cup (6 oz. / 150 grams) of coconut cream, chilled and solid (see note)
• 1 cup (145 grams) of currants
• ¾ cup (6 oz.) of almond milk (plus extra for brushing the tops)
• 2 teaspoons of vanilla

Instructions

1. Pre-heat oven to 425 F (220 C / gas mark 7) and line a sheet pan or a cookie tray with parchment paper.
2. Create a flax egg by whisking the ground flaxseed (also called flax meal) with 2 tablespoons of water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.
3. Add the flour to a large mixing bowl. I recommend using a kitchen scale to get the exact amount. This helps the dough from becoming too wet or too dry. If you don’t have a kitchen scale, use the scoop and level method. This is where you spoon the flour into a measuring cup and level the top with the flat end of a knife
4. Add the rest of the dry ingredients: sugar, baking powder, salt, and cinnamon to the flour and whisk until well blended.
5. Cut the chilled coconut cream into the dry ingredients, using a pastry cutter or two knives, scissor style. This is similar to making pie crust, where you want a coarse, crumbly texture, leaving some chunks the size of peas. Stir in the currants.
6. In a small bowl, whisk the wet ingredients together: flax egg, almond milk, and vanilla. Sprinkle over the dry ingredients, a little bit at a time, gradually working the liquid into the flour mixture with a fork until moistened. Once combined, use your hands to gently gather the dough into a ball.
7. Place the dough on a lightly floured surface and, using your hands, pat into a round disk that is 8” across and ¾“ thick. If the dough seems a bit sticky, sprinkle with a little bit of flour. Cut the disk into 8 equal-sized triangular pieces, just like cutting a pie.
8. Use a spatula to carefully transfer the scones to the parchment-lined baking sheet. Brush the tops with almond milk and sprinkle with cinnamon or cinnamon sugar.
9. Bake for 20 minutes. Let rest for 5 minutes and serve warm or let cool completely and store in an airtight container.

Notes:

Date Sugar: I highly recommend using date sugar (which is finely chopped dry dates) in this recipe. Its powdery and slightly dry texture helps create light and flakey scones while preventing gumminess. Regular sugar melts while cooking and will result in gummy scones.

Coconut Cream: You can use the coconut cream from a can (13.5 oz. / 398 ml.) of full-fat coconut milk (the kind that comes in a can not a carton). To separate the cream from the liquid, put the can in the fridge for 24 hours, to allow the cream to separate and become solid. Then scoop out the hard cream, saving the liquid for another use. You can also use canned coconut cream (13.66 oz. / 403 ml.) (thicker than coconut milk) which has been chilled and is solid. Coconut cream is replacing butter in this recipe, so it needs to be in a solid form for nice flakey scones.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

344.07

Fat (grams)

5.71

Sat. Fat (grams)

4.42

Carbs (grams)

69.14

Fiber (grams)

3.07

Net carbs

66.07

Sugar (grams)

36.08

Protein (grams)

5.46

Sodium (milligrams)

524.47

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Gluten-Free Cinnamon Currant Scones