Fall flavor meets clean vegan nutrition! In this video, I’ll show you how to make three high-protein vegan pumpkin recipes that are dairy-free, egg-free, oil-free, and low-fat — all with the rich taste of pumpkin spice.

These recipes are perfect for meal prep, healthy snacking, or cozy autumn breakfasts and desserts. Whether you’re working on fitness goals or just craving a wholesome seasonal treat, one of these recipes is for you! Each recipe is naturally sweetened, full of plant-based protein, and made without refined oils or processed ingredients. Perfect for fall baking season!

Timestamps:
0:00-0:14 Introduction
0:15-2:20 Fluffy Pumpkin Cookies (or Muffins!)
2:21-2:36 Pumpkin Cookie/Muffin Nutrition
2:37-4:03 Creamy Pumpkin Pie Chia Seed Pudding
4:04-4:14 Pumpkin Pie Chia Seed Pudding Nutrition
4:15-6:33 Soft & Moist Vegan Pumpkin Bread
6:34-6:44 Pumpkin Bread Nutrition
6:45-7:06 Closing

DIRECTIONS
Muffins, Cookies, Bread: Preheat oven to 350F/176 C

MUFFINS/COOKIES
Combine in mixing bowl:
-3/4 cup unsweetened vanilla almond yogurt
-1.5 cups Stevia/sweetener
-Egg substitute: 3 tbsp flax seed meal + 9 tbsp water
-1 can pumpkin puree (15oz)
-1 cup each: wheat, white, vital wheat gluten flour
-2 tbsp baking powder
-1 tsp salt
-1.33 tbsp cinnamon
-1 tsp nutmeg
-1/2 tsp ginger

Mix well. Either drop cookies on a baking sheet OR use muffin tins/silicon molds to make muffins. Makes 25 cookies OR 12-13 pumpkin muffins.

Bake 12-15 minutes.

PUMPKIN PIE CHIA SEED PUDDING
Combine in mixing bowl:
-1 can pumpkin puree (15oz)
-1.5 cups soy milk
-1/2 cup Stevia/sweetener
-1 tbsp cinnamon
-1 tsp nutmeg
-1/2 tsp all spice
-3/4 cup chia seeds

Mix well, and distribute evenly among six containers. Refrigerate for one hour. Remove from fridge and break up seed clumps. Return to fridge for several hours or overnight. Top with crunchy topping of your choice with vegan whipped topping.

PUMPKIN BREAD
Combine in mixing bowl:
-Egg substitute of 4 tbsp flax seed meal + 12 tbsp water
-1/2 cup unsweetened vanilla almond yogurt
-1 cup soy milk
-1 can pumpkin puree (15oz)
-3 cups Stevia/sweetener
-1.25 cups wheat flour
-1.25 cups white flour
-1 cup vital wheat gluten flour
-1.5 tsp baking powder
-1.5 tsp baking soda
-1 tsp salt
-1-2 tbsp cinnamon
-1 tsp nutmeg
-1 tsp cloves
-1/2 tsp all spice

Divid evenly into two lined loaf tins. Bake 1 hour – or until each loaf passes the toothpick test. Cool for at least 30 minutes.

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Welcome to Lesson Planned Kitchen. Today we have a compilation of three fall treats. Pumpkin pie chia seed pudding, pumpkin bread that’s high in protein, as well as a pumpkin cookie recipe that also doubles as muffins. Let’s go ahead and get started. To make the cookies or muffins, preheat your oven to 350° F or 176 C. And in a large bowl, put in your oil substitute, which is 3/4 cup or 191 gram of unsweetened almond yogurt. To that, you’ll add 1 and 1/2 cups of stevia. And you’re going to blend these together with a mixer until they’re well combined. Next, you’ll add in an egg substitute, which is 3 tbsp of flax seed meal with 9 tbsp of water and one can of pumpkin puree. Again, blend it until very well combined. For the pumpkin muffins, combine 1 cup wheat flour, 1 cup white flour, and 1 cup vital wheat gluten flour. If you want to make cookies, just keep it all allpurpose white flour. Our lebanine agent is 2 tbsp of baking powder. We’ll also add in 1 teaspoon of salt. And finally, our seasonings. 1 and a3 tablespoons of cinnamon, a teaspoon of nutmeg, as well as 1/2 teaspoon ginger. [Music] I knew when I saw this silicone mold that I needed to make pumpkin muffins. Each of these is actually the equivalent of two cookies. You’ll want to bake your muffins or cookies for 12 to 15 minutes in the preheated oven. And the results are pretty darn cute. They are very much like a muffin top mixed with pumpkin bread. So very soft and squishy. And then the cookies themselves are a little bit firmer. You can see they don’t have quite as much height or rise to them. Now, if you wanted to make something fun for like the kids and decorating, you could definitely use icing. In my case here, I used molasses just to test it out. In a standard 25 cookie bake, each cookie is about 70 calories with nearly 6 g of protein, not a lot of sugar, and very little fat. Each pumpkin muffin would be double this. This decadent pumpkin pie chia seed pudding is going to be something that you wish you had learned how to make sooner. In a large bowl, combine one can of pumpkin puree with 1 and 1/2 cups of soy milk. For our seasonings, we’re going to put in a/2 cup of stevia with 1 tbsp of cinnamon, 1 teaspoon of nutmeg, and 1/2 teaspoon of allspice. To make it all come together, you’ll want 12 tablespoons of chia seeds, which is roughly 3/4 cup. You’ll blend that all together. And it’s not going to look quite so good at the beginning, but I promise it all comes together once it has set in the fridge. You’ll want to evenly divide this between six servings. And then cover it and let it sit in the fridge for at least 1 hour. After that hour has passed, you’re going to want to take it out and break up any of the clumps before letting it sit for a few more hours or overnight. [Music] When you’re ready to serve, pick a crunchy topping like granola. I chose textured vegetable protein. And then a little extra seasoning. I chose cinnamon. And of course, we can’t forget the whipped topping. And since we’re vegan, we’re going to use cocoa whip, which is pretty low in sugar and calories and tastes great. [Music] This works suitably as a hefty snack or dessert with nearly 13 g of protein, a little under 300 calories, and a lot of fiber. And as we move into the atomnel months, it’s perfect time for pumpkin bread. Once more, preheat your oven to 350° F or 176° C. Create your egg substitute. Toast in 4 tablespoon of flax seed meal with 12 tbsp of water. Mix it up and set it to the side for about 5 minutes. In a large mixing bowl, combine a/2 cup of unsweetened vanilla almond yogurt with a cup of soy milk. And then again, you’re going to want that can of pumpkin puree. [Music] Stir in the egg substitute until it’s well combined. [Music] I was shocked when I discovered how much sugar was in this family recipe. So, I put in three cups of stevia. And for the flour mixture, we’re doing 1 and 1/4 cups of wheat flour, 1 and 1/4 cups of white flour, and 1 cup of vital wheat gluten flour. For our lemoning, we’re going to have 1 and 1/2 tesps baking powder and baking soda. And to bring out the flavor, another teaspoon of salt. For seasoning, you’ll want 1 to 2 tbsp of cinnamon, two if you’re looking for more of a spice loaf, 1 teaspoon of nutmeg, 1 tsp of cloves, and a half teaspoon of allspice. [Music] After you’ve combined all the ingredients, this recipe yields two loaves, which is perfect to keep one at home and take one somewhere to share. Each loaf can be divided into 12 separate servings. [Music] Bake the loaves for 1 hour in the oven or until each loaf passes the toothpick test. [Music] This vegan pumpkin loaf is soft and chewy and perfect for the health conscious. looking at about 15 gram of protein, under 200 calories, very little sugar, very little fat, and quite a bit of fiber. Whether you choose to make the pumpkin loaf, the chia seed pudding, or the pumpkin muffins, your next fall recipe is going to be great. Thank you so much for watching. If you enjoyed these videos and recipes, be sure to give it a like. Consider sharing it with friends and family. More recipes at lessonplankkitchen.com and here on YouTube.

Dining and Cooking