Yes, I can definitely suggest some vegan holiday baking recipes that incorporate seasonal flavors like pumpkin or peppermint! Whether you’re looking to impress your guests at a holiday gathering or simply enjoy some festive treats at home, these recipes are sure to delight your taste buds and get you in the holiday spirit. Let’s explore some delicious options below.
Vegan Pumpkin Pie
- Start by preheating your oven to 350°F (175°C).
- For the crust, mix together 1 1/2 cups of crushed graham crackers, 1/4 cup of melted coconut oil, and 2 tablespoons of maple syrup. Press this mixture into a pie dish.
- For the filling, blend 1 can of pumpkin puree, 1/2 cup of coconut cream, 1/2 cup of maple syrup, 2 tablespoons of cornstarch, and pumpkin pie spice to taste. Pour this mixture into the crust.
- Bake for 50-60 minutes, or until the filling is set. Let it cool before serving.
Vegan Peppermint Chocolate Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together 1 cup of flour, 1/3 cup of cocoa powder, 1/2 teaspoon of baking soda, and a pinch of salt.
- In another bowl, cream together 1/2 cup of coconut oil and 1/2 cup of coconut sugar. Add 1 teaspoon of peppermint extract.
- Gradually add the dry ingredients to the wet ingredients until a dough forms. Fold in 1/2 cup of dairy-free chocolate chips.
- Scoop dough onto the baking sheet and flatten slightly. Bake for 10-12 minutes, then let cool before enjoying.
Vegan Gingerbread Loaf
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of ground ginger.
- In another bowl, mix 1/3 cup of molasses, 1/3 cup of maple syrup, 1/4 cup of melted coconut oil, and 1/2 cup of non-dairy milk.
- Gradually add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before slicing.
Vegan Peppermint Mocha Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together 1 cup of flour, 1/3 cup of cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
- In another bowl, mix 1/2 cup of non-dairy milk, 1/3 cup of brewed coffee, 1/3 cup of maple syrup, and 1 teaspoon of peppermint extract.
- Gradually add the dry ingredients to the wet ingredients until a batter forms. Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, then let cool completely before frosting with a peppermint-flavored frosting.
Vegan Pumpkin Spice Snickerdoodles
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together 1 1/2 cups of flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, 1/2 teaspoon of pumpkin pie spice, and a pinch of salt.
- In another bowl, cream together 1/2 cup of softened coconut oil and 3/4 cup of coconut sugar. Add 1/4 cup of pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients until a dough forms. Shape the dough into balls and roll them in a mixture of coconut sugar and pumpkin pie spice.
- Place the balls on the baking sheet and flatten slightly. Bake for 10-12 minutes, then let cool before enjoying.