Well October is pumpkin season and even though it’s almost over I still can never get enough of the best flavor of fall—pumpkin!
I’m all about pumpkins, pumpkins and more pumpkins. When the air gets crisp I’m itching to go to the pumpkin patch, pick pumpkins, carve pumpkins, and enjoy both the outsides and insides of those pumpkins. It’s always on the top of my fall bucket list.
The humble pumpkin has so much to offer. They are the ultimate autumn comfort food so to get your pumpkin fix this season, try these recipes!
GLUTEN-FREE, DAIRY-FREE PUMPKIN CHOCOLATE CHIP MUFFINS
A staple from my childhood, like for real I probably ate one of these for breakfast every morning from ages 7 to 18.
I know pumpkin’s like the official flavor of fall, but these are some of my favorite muffins year round.
And they are so simple to make. Basically throw everything into a bowl and mix. They are hearty enough to keep you full. The occasional chocolate chip will soothe your sweet tooth. And they freeze well. Ninety-nine percent of the time I double this recipe just to have extras to freeze.
GLUTEN-FREE, VEGAN PUMPKIN SPICE SOFT PRETZEL BITES
Wow, that is a mouthful! And I mean a mouthful in the length of the name and a literal mouthful as in my mouth is currently stuffed with these little bites of deliciousness!
Brushed with melted vegan butter substitute and tossed with a pumpkin spice-sugar mixture, aka bursting with comforting autumn flavors like cinnamon, nutmeg, ginger, allspice, and cloves. Each bite is sugared, spiced, and pumpkin-y nice!
GLUTEN-FREE, DAIRY-FREE PUMPKIN PIE CAKE BARS
Can’t decide on what dessert to bring to your next holiday party? Get the best of everything with this easy, layered sweet treat. It’s part cake, part bars, part pie, and 100% delicious!
Each bar explodes with the creaminess you anticipate and love from pumpkin pie, supported by a dense, moist layer of yellow cake, and topped with crunchy, crumbled cake-y goodness. The colors and flavors scream “IT’S FALL!” What more can you ask for in a crowd-pleasing dessert?
GLUTEN-FREE, VEGAN PUMPKIN PIE SPICE MIX
Once October rolls around it’s socially acceptable to eat pumpkin-spiced everything, and it’s beyond simple to mix up your own pumpkin spice mix.
Add it to sweet treats like pancakes and apple pie filling, to savory dishes like roasted vegetables and pasta, or to snacks like popcorn and smoothies.
GLUTEN-FREE, VEGAN PUMPKIN SEEDS
Your pumpkins are carved, now what to do with the seeds? Roast them of course!
In October, pumpkins are king so enjoy some toasty, seasoned pumpkin seeds after Jack-O-Lantern carving this weekend.
Pumpkin seeds may be small, but they pack a big, nutritious punch! They are rich in magnesium, zinc, healthy fats, iron and more. Plus they make a great snack and can be used on everything from salads to muffins.
GLUTEN-FREE, DAIRY-FREE GIANT PUMPKIN SPICE COOKIES
October is National Cookie Month, did you know? Yes it’s quite a tasty month.
These pumpkin spice babies are thick and cakey! Some cookies are better thin and crispy, while other kinds are better moist and chewy. For these giant pumpkin spice cookies we’ve found thick and cakes to be the winning texture. Dense enough to appreciate the light frosting, and crumbly enough to prove it was enjoyable!
- Did you have any favorite pumpkin recipes growing up?
- What do you plan on making after carving pumpkins this weekend?
- Should we add savory recipes to this list as well?
- What should we make next?
Let me know if you make any of these this weekend, or anytime, I'd love to hear and see what you think of them. Tag #heystudioist on IG, DM me @studioist, or message me at firstname.lastname@example.org.