Too soon? Nah. Plump pumpkins are lining the entrance to my grocery store, and I’ve already turned on the heater and broken in my new riding boots. To celebrate, I thought I’d round up all twelve of my pumpkin recipes, from muffins and scones to soup and pasta. I have quite a few more pumpkin ideas for you this fall, so stay tuned!
All but two of these recipes (the soup and pasta) make use of canned pumpkin. I’ve tried making my own pumpkin purée, and you’re welcome to do so, but I’ve found that canned pumpkin offers a more reliable flavor and texture. It’s also a whole lot easier.
Gluten free and vegan
Super creamy pumpkin soup made with real roasted pumpkin! I think it would turn out well with canned pumpkin, too, so please let me know if you give that a try.
Crispy spiced pumpkin waffles made with oat flour, so they’re gluten free! If you haven’t worked with oat flour before, it’s super easy to make yourself with old-fashioned oats in your blender.
Vegan option (use almond milk and flax eggs)
These pumpkin muffins have been a mega hit with readers. Feel free to add chopped pecans or chocolate chips or anything else that strikes your fancy.
Gluten free and vegan
Here’s a creamy chai latte made with real pumpkin purée, spices and almond milk! It’s a Starbucks-style treat that you can feel good about.
More pumpkin and oat goodness—these pancakes are hearty and fluffy at the same time.
Oh boy, these are my favorite. Using coconut oil in place of butter is a vegan option that turns out great.
7) Pumpkin Pecan Polvorones (Mexican Wedding Cookies)
These bite-sized pumpkin polvorones are the perfect treat to satisfy your pumpkin craving.
Lightened-up alfredo with creamy pumpkin! I roasted my own pumpkin for this one, but you can use canned pumpkin instead, if you’d prefer.
Easily gluten free and easily vegan
Pumpkin bread made with honey or maple syrup, whole wheat flour and coconut oil. I can’t get enough.
More pumpkin pancakes! These are super fluffy, to the point that they’re almost almost muffin-y. Delicious.
Pardon the photo for this one. It’s from way back. These cookies taste like a treat and have some redeeming qualities, including whole wheat flour and turbinado sugar instead of more refined sugar.
Vegan, if you use maple syrup
Sounds strange, doesn’t it? I based this one off a pumpkin pineapple cocktail I ordered at a restaurant and it is delicious, I promise!
More resources you might appreciate: 13 make-ahead breakfast recipes, 16 recipes that pack well for lunch and 14 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!