7 apple and pumpkin recipes to try this fall

Fall, what a great time for picking apples and pumpkins! What we also particularly love are the baking days that follow. Every year, it’s always the same: we’ve picked too many of these fruits and we don’t know what to do with them! But after sampling these delicious plant-based recipes, you might decide that you need even more apples and pumpkins in your kitchen!

Discover which one of these seven plant-based recipes will become your new favourite.

Vegan apple crumble

It might not be very original, but it’s an absolute favorite. Who doesn’t love a delicious apple crumble when you’ve come back from the orchards? This melt in your mouth recipe is probably one of the easiest to make, and it will bring back some of your sweetest childhood memories. 

Ingredients

Crumble

• 1 ½ cup of oats
• 1 ½ cup all-purpose flour
• ⅔ cup firmly packed brown sugar 
• ½ teaspoon of salt
• ½ cup of vegan butter or margarine

Filling

• 10 Cortland or McIntosh apples, peeled and cut
• ½ cup firmly packed brown sugar
• ½ teaspoon ground cinnamon

For steps to the recipe, click here.

Spiced Pumpkin Butter

This is a delicious alternative for your toast or muffins in the morning. Sweet and slightly misleading (this recipe doesn’t even contain butter!),  try it out and see if you’ve found a new favourite! 

Ingredients

• 2 cups of pumpkin purée (homemade or canned)
• ½ tbsp pumpkin pie spice
• ½ cup of dates
• ½ cup of water
• 3 tablespoons of maple syrup
• ½ teaspoon of vanilla extract
• 1 tablespoon of apple cider vinegar
• 1 pinch of salt

For steps to the recipe, click here.

Apple cake

This cake is beyond delicious! Its soft texture and just-sweet-enough flavour are what we love most of all. Make this recipe with your favourite people on a rainy Sunday afternoon this fall.

Ingredients

Crumble

• 1 teaspoon of buckwheat flour
• 3 tablespoons of maple syrup
• ½ cup walnuts

Cake

• 2 large apples, peeled and cut
• ¼ cup of rice flour
• ¼ cup of sugar
• 2 eggs
• 75 ml of plant-based milk of your choice
• 1 tablespoon of almond puree
• ½ teaspoon ground cinnamon

For steps to the recipe, click here. 

Pumpkin and chocolate cookies

What tastes more like fall than pumpkin and spices? These delicious chocolate pumpkin cookies are not only comforting, they’re also good for you. Low in fat and made with natural ingredients, they make a really great snack.

Ingredients

• 1 tablespoon of ground flax seeds
• 3 tablespoons of lukewarm water
• ¼ cup unsweetened applesauce (you can also make it yourself)
• ¼ cup canola oil
• 1 cup of pumpkin puree (fresh or canned)
• ½ cup of sugar
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of baking soda
• 1 teaspoon of vegetable milk of your choice
• 2 teaspoons of organic cinnamon
• 1 teaspoon Jamaican allspice or allspice
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 cup vegan chocolate chips

For steps to the recipe, click here.

Apple donuts

You certainly can’t spotlight apple and pumpkin recipes without incorporating delicious, homemade donuts! For a quick, well-made dessert that requires very few ingredients, this one will be your new best friend.

Ingredients

• 1 cup of wheat flour
• 1 cup of powdered sugar
• 100 ml of vegetable milk of your choice
• 4 medium apples, peeled and cut
• 1 teaspoon ground cinnamon
• Oil for frying

For steps to the recipe, click here.

Apple pie

The famous apple pie, a post-picking classic! In this recipe, a smaller version is proposed: mini tarts to avoid waste (and to possibly avoid eating the whole pie in one day!). In addition to being very cute, these little 4-inch-wide wonders are absolutely delectable.

Ingredients

• 250g of pie crust
• ½ cup unsweetened applesauce (you can also make it yourself)
• ¼ teaspoon ground cinnamon
• 2 small apples, sliced
• 1 tablespoon of brown sugar

For steps to the recipe, click here.

Pumpkin squares

The ultimate snack for young and old alike! Comfort is found in the variety of spices these pumpkin squares contain. They are wonderfully tender and absolutely delicious; we could eat them morning, noon and night. The challenge is trying to make these squares last more than a day!  

The ingredients

• 60 ml of plant-based milk
• 60 ml of maple syrup
• 80 ml of melted vegetable butter
• 1 cup of pumpkin puree (homemade or market)
• 2 tablespoons of flax seeds mixed with 4 tablespoons of water
• 1 cup whole wheat flour
• ½ teaspoon of baking powder
• ¼ teaspoon of baking soda
• ½ teaspoon ground ginger
• ¼ teaspoon of nutmeg
• ¼ teaspoon of cardamom
• 1 pinch of salt
• ¼ cup of pumpkin seeds

For steps to the recipe, click here.