50+ Irresistible Fall Vegan Baking Recipes for Every Occasion

As the crisp autumn air settles in and the leaves begin to change, there’s no better time to embrace the flavors of the season with some warm, comforting baking. F

all is a time for cozy sweaters, pumpkin spice lattes, and delightful treats that celebrate the harvest.

Whether you’re a seasoned baker or just starting your culinary journey, our collection of 50+ Fall Vegan Baking Recipes is here to inspire your kitchen adventures.

From spiced pumpkin breads to decadent apple desserts, these recipes are designed to capture the essence of fall while keeping your diet plant-based.

Not only do these treats deliver on flavor, but they also offer the opportunity to explore the bounty of seasonal ingredients such as apples, pumpkins, and pecans. Plus, vegan baking often focuses on healthier alternatives, so you can indulge without the guilt.

In this blog article, we’ll guide you through a variety of vegan recipes, perfect for any occasion, whether you’re preparing for a family gathering, looking for a sweet snack, or simply wanting to fill your home with the delightful aromas of fall.

Let’s dive into the world of vegan baking this autumn and discover how you can make the most of the season’s best ingredients!

50+ Irresistible Fall Vegan Baking Recipes for Every Occasion

As the leaves turn and the days grow shorter, there’s something incredibly special about the warmth that comes from baking.

With our curated list of 50+ Fall Vegan Baking Recipes, you now have a treasure trove of ideas to fill your kitchen with the delightful scents of cinnamon, nutmeg, and freshly baked treats.

Each recipe offers an opportunity to create something delicious while celebrating the vibrant flavors of fall.

Whether you choose to whip up a classic pumpkin pie, a batch of spiced apple muffins, or a comforting gingerbread loaf, these vegan baking recipes are sure to please everyone at your table.

So, gather your favorite ingredients, preheat your oven, and let the baking begin!

This fall, embrace the joy of vegan baking and share the warmth of your creations with family and friends.

Pumpkin Spice Muffins

These Pumpkin Spice Muffins are the epitome of fall baking. Packed with warm spices and made with pure pumpkin puree, they are moist, fluffy, and just the right amount of sweet. Ideal for breakfast, snacks, or even a dessert, these muffins will fill your home with the comforting aroma of cinnamon and nutmeg. Plus, they are entirely vegan, making them suitable for everyone!

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup almond milk (or any non-dairy milk)
• 1/3 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• Optional: 1/2 cup walnuts or pecans, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, vegetable oil, and vanilla extract until smooth.
3. In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If desired, fold in the chopped nuts.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

These Pumpkin Spice Muffins are a delightful addition to your fall baking repertoire. With their rich flavor and soft texture, they are sure to impress anyone who takes a bite. Enjoy them warm with a drizzle of maple syrup or a spread of vegan butter. Whether served at a cozy brunch, enjoyed as a midday snack, or shared at a gathering, these muffins will evoke the warm, inviting feelings of the autumn season.

Apple Cinnamon Oat Bars

These Apple Cinnamon Oat Bars are a wholesome treat that celebrates the flavors of fall. With chewy oats, sweet apples, and a touch of cinnamon, they make for a perfect snack or breakfast option. Easy to prepare and packed with nutritious ingredients, these bars can be enjoyed on the go or as a comforting dessert after a meal.

Ingredients:

• 2 cups rolled oats
• 1 cup applesauce
• 1/2 cup almond butter (or any nut butter)
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 large apple, diced (preferably a sweet variety like Fuji or Honeycrisp)
• Optional: 1/2 cup raisins or dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, combine the rolled oats, applesauce, almond butter, maple syrup, cinnamon, nutmeg, and salt. Stir until well mixed.
3. Fold in the diced apple and optional raisins or cranberries, ensuring they are evenly distributed.
4. Pour the mixture into the prepared baking pan and press it down firmly with a spatula.
5. Bake for 25-30 minutes, or until the edges are golden brown.
6. Allow the bars to cool in the pan for about 15 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing.

These Apple Cinnamon Oat Bars are a delightful way to enjoy the fresh flavors of fall. They are not only satisfying but also incredibly versatile—perfect for breakfast, as a snack, or even a healthy dessert. Store them in an airtight container for up to a week, and feel free to customize the recipe by adding your favorite nuts or seeds for extra crunch. Each bite of these bars is a reminder of the crisp autumn air and the bounty of harvest season.

Maple Pecan Chocolate Chip Cookies

Indulge in the perfect combination of sweet and nutty with these Maple Pecan Chocolate Chip Cookies. Rich in flavor and made with wholesome ingredients, these cookies are soft on the inside with a slight crunch on the outside. The blend of maple syrup, toasted pecans, and dairy-free chocolate chips creates a delightful treat that captures the essence of fall.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup pecans, chopped and toasted
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
5. Fold in the chopped pecans and chocolate chips.
6. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Maple Pecan Chocolate Chip Cookies are a delicious way to enjoy a classic treat with a fall twist. The combination of maple and pecans offers a unique flavor that sets them apart from ordinary cookies. They are perfect for enjoying with a warm cup of tea or coffee on a chilly autumn day. Share these cookies with friends and family at your next gathering, or keep them all to yourself—they’re simply too good to resist!

Vegan Sweet Potato Pie

This Vegan Sweet Potato Pie is a fantastic twist on the classic dessert, perfect for autumn celebrations. With a creamy filling made from sweet potatoes and warm spices, this pie offers a luscious texture and rich flavor without any dairy or eggs. It’s a show-stopping dessert that everyone, vegan or not, will enjoy. Serve it with a dollop of coconut whipped cream for a truly indulgent treat!

Ingredients:

• 2 cups sweet potato, cooked and mashed (about 2 medium sweet potatoes)
• 1/2 cup coconut milk (canned for creaminess)
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1 pre-made vegan pie crust (store-bought or homemade)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
3. Pour the sweet potato filling into the prepared vegan pie crust, smoothing the top with a spatula.
4. Bake for 45-50 minutes, or until the filling is set and slightly puffed.
5. Let the pie cool on a wire rack for at least 2 hours before serving.

This Vegan Sweet Potato Pie is a perfect centerpiece for any fall gathering, offering a delightful balance of sweetness and spices. The creamy filling and flaky crust come together to create a comforting dessert that is sure to be a hit. Whether enjoyed at Thanksgiving or a cozy dinner, this pie is a reminder of the warmth and richness of fall flavors. Pair it with coconut whipped cream or a scoop of vegan ice cream for an extra special treat.

Chai Spiced Vegan Cupcakes

These Chai Spiced Vegan Cupcakes are bursting with the warm flavors of traditional chai tea, making them an ideal treat for fall. Infused with a mix of spices such as cardamom, cinnamon, and ginger, these cupcakes are not only delicious but also incredibly fragrant. Topped with a light and fluffy vegan frosting, they make a perfect dessert for any autumn occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 cup almond milk (or any non-dairy milk)
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• Optional: vegan frosting (store-bought or homemade)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
3. In another large bowl, combine the almond milk, vegetable oil, maple syrup, and vanilla extract. Whisk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Fill each cupcake liner about two-thirds full with batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Frost with your favorite vegan frosting once cooled.

These Chai Spiced Vegan Cupcakes are a delightful way to enjoy the cozy flavors of chai tea in a sweet form. Perfect for autumn gatherings, these cupcakes not only taste amazing but also fill your kitchen with a delightful aroma while baking. Serve them at parties, or enjoy them as a special treat on a chilly evening. The combination of spices and sweetness makes them a crowd-pleaser that everyone will love!

Cranberry Almond Scones

These Cranberry Almond Scones are a delightful vegan treat that celebrates the flavors of fall. With tart cranberries and crunchy almonds, these scones are both flavorful and satisfying. They make a perfect accompaniment to tea or coffee, and their light, fluffy texture ensures that they are a hit with anyone who tries them. Ideal for breakfast or a snack, these scones are as beautiful as they are delicious.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup almond flour (or ground almonds)
• 1/4 cup coconut sugar (or brown sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup coconut oil, solid
• 1/2 cup almond milk (or any non-dairy milk)
• 1 teaspoon almond extract
• 1 cup fresh or frozen cranberries (thawed if frozen)
• 1/2 cup sliced almonds (optional, for topping)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, almond flour, coconut sugar, baking powder, and salt.
3. Cut in the solid coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the almond milk and almond extract. Gradually add this to the flour mixture, stirring until just combined. Gently fold in the cranberries.
5. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
6. Cut the dough into wedges and place them on the prepared baking sheet. Sprinkle sliced almonds on top, if using.
7. Bake for 15-20 minutes, or until the scones are lightly golden brown.
8. Allow the scones to cool on a wire rack before serving.

These Cranberry Almond Scones are a delightful addition to any fall baking lineup. Their tartness from the cranberries complements the nuttiness of the almonds, creating a balanced and satisfying flavor profile. Whether served at brunch, as a snack with your afternoon tea, or as a treat to share with friends, these scones are sure to impress. Enjoy them warm or at room temperature, and savor the taste of autumn in every bite!

Vegan Pumpkin Spice Muffins

These Vegan Pumpkin Spice Muffins are the ultimate autumn treat, capturing the essence of fall in every bite. They are moist, fluffy, and packed with warm spices that evoke memories of cozy evenings. With the goodness of pumpkin puree, these muffins are not only delicious but also a great way to enjoy the nutritional benefits of pumpkin. Perfect for breakfast or a midday snack, these muffins will have you embracing the fall season wholeheartedly.

Ingredients:

• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup almond milk (or any non-dairy milk)
• 1/3 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
• 1/4 teaspoon salt
• Optional: 1/2 cup walnuts or pecans, chopped (for added texture)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large mixing bowl, combine the pumpkin puree, almond milk, maple syrup, vegetable oil, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chopped nuts.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Pumpkin Spice Muffins are a delightful way to celebrate the flavors of fall. They are incredibly easy to make and are perfect for sharing with friends and family. The combination of pumpkin and warm spices creates a comforting treat that pairs perfectly with coffee or tea. Whether enjoyed for breakfast, as a snack, or even for dessert, these muffins are bound to become a seasonal favorite. Enjoy the cozy vibes of autumn with each scrumptious bite!

Apple Cinnamon Oatmeal Cookies

These Apple Cinnamon Oatmeal Cookies are a wholesome and delicious way to enjoy the flavors of fall. With chewy oats, sweet apples, and a hint of cinnamon, they make for a satisfying snack or dessert. These cookies are vegan, easy to make, and packed with nutritious ingredients, making them perfect for a healthy indulgence any time of day. They are also versatile, allowing you to customize them with your favorite add-ins.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour (or all-purpose flour)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted (or vegan butter)
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup apple, peeled and diced (about 1 medium apple)
• Optional: 1/2 cup raisins or chopped nuts for added texture

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the oats, flour, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced apples and optional add-ins.
5. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Apple Cinnamon Oatmeal Cookies are a wonderful treat that captures the essence of autumn. They are soft, chewy, and bursting with flavors, making them perfect for a cozy snack or a sweet addition to your dessert table. With the goodness of oats and apples, they also provide a nutritious option for satisfying your sweet tooth. Enjoy them fresh out of the oven or store them in an airtight container for later—though they may not last long once you taste them!

Maple Pecan Vegan Coffee Cake

This Maple Pecan Vegan Coffee Cake is the perfect way to enjoy a warm, comforting dessert that pairs beautifully with your favorite hot beverage. Rich and moist, this cake is enhanced with the flavors of maple and pecans, making it a delightful treat for any time of day. Whether served at brunch or as an afternoon snack, this coffee cake is a wonderful way to celebrate the flavors of fall with friends and family.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup almond flour (or finely ground pecans)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk (or any non-dairy milk)
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (plus extra for topping)
• Optional: 1 tablespoon cinnamon sugar for sprinkling on top

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, mix together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the almond milk, maple syrup, vegetable oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the chopped pecans.
5. Pour the batter into the prepared baking pan and smooth the top. Sprinkle additional pecans and cinnamon sugar (if using) over the batter.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for about 10 minutes before slicing and serving.

This Maple Pecan Vegan Coffee Cake is a delightful addition to any fall gathering or quiet afternoon at home. Its moist texture and rich flavors create a satisfying dessert that pairs perfectly with coffee or tea. The crunchy pecans add a lovely texture, while the maple syrup provides a natural sweetness that complements the cake beautifully. Serve it warm or at room temperature, and enjoy the comforting tastes of autumn in every slice!

Vegan Sweet Potato Pie

This Vegan Sweet Potato Pie is a warm, comforting dessert that highlights the natural sweetness and creaminess of sweet potatoes. Perfect for Thanksgiving or any fall gathering, this pie features a buttery, flaky crust filled with a luscious sweet potato filling flavored with cinnamon, nutmeg, and vanilla. It’s a plant-based twist on a classic favorite that everyone will love, making it an ideal dessert to share with family and friends.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup coconut oil, solid (not melted)
• 4-6 tablespoons ice water

For the filling:

• 2 cups sweet potatoes, cooked and mashed (about 2 medium sweet potatoes)
• 1/2 cup coconut milk (or any non-dairy milk)
• 1/2 cup brown sugar (or maple syrup)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 tablespoon cornstarch (or arrowroot powder)

Instructions:

1. Make the crust: In a mixing bowl, combine the flour and salt. Cut in the coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan and crimp the edges. Poke a few holes in the bottom with a fork to prevent bubbling.
3. Prepare the filling: In a large bowl, mix the mashed sweet potatoes, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and cornstarch until smooth and well combined.
4. Pour the filling into the prepared crust, smoothing the top. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted comes out clean.
5. Let the pie cool at room temperature for at least 1 hour before slicing.

This Vegan Sweet Potato Pie is a delightful way to embrace the flavors of fall. With its creamy filling and flaky crust, it’s the perfect dessert for any occasion, from family dinners to holiday gatherings. Serve it warm or chilled, with a dollop of vegan whipped cream for an extra treat. Everyone will love this deliciously rich and comforting dessert, proving that vegan baking can be indulgent and satisfying!

Vegan Chocolate Chip Pumpkin Cookies

These Vegan Chocolate Chip Pumpkin Cookies are a delicious blend of chocolatey goodness and seasonal pumpkin flavors. Soft, chewy, and slightly spiced, these cookies are perfect for satisfying your sweet tooth while celebrating the fall season. They are easy to make, and the combination of pumpkin puree and chocolate chips creates a delightful treat that can be enjoyed anytime—whether it’s for a cozy night in or a fall gathering with friends.

Ingredients:

• 1 cup pumpkin puree (canned or homemade)
• 1/3 cup coconut oil, melted (or any vegan butter)
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the vegan chocolate chips.
4. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will firm up as they cool, so don’t overbake!
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Vegan Chocolate Chip Pumpkin Cookies are a delightful treat that perfectly combines the cozy flavors of pumpkin and the sweetness of chocolate. They are incredibly easy to make, and their soft, chewy texture makes them hard to resist. Ideal for sharing with friends or enjoying at home, these cookies will fill your kitchen with the warm aromas of fall. Treat yourself and your loved ones to this scrumptious dessert that celebrates the season in the best possible way!

Vegan Cranberry Almond Bread

This Vegan Cranberry Almond Bread is a delightful addition to your fall baking repertoire. Bursting with tart cranberries and crunchy almonds, this bread is perfect for breakfast, brunch, or as a snack. The combination of sweet and tart flavors, along with a hint of almond extract, makes every slice a wonderful experience. This quick bread is easy to prepare and is sure to impress your family and friends with its beautiful presentation and delicious taste.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk (or any non-dairy milk)
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted (or any vegetable oil)
• 1 teaspoon almond extract
• 1 cup fresh or frozen cranberries (if using frozen, do not thaw)
• 1/2 cup sliced almonds (plus extra for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, and almond extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries and sliced almonds.
5. Pour the batter into the prepared loaf pan and sprinkle additional sliced almonds on top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Vegan Cranberry Almond Bread is a deliciously moist and flavorful addition to your fall baking lineup. The tartness of the cranberries combined with the nutty crunch of almonds creates a wonderful balance of flavors that will make each bite memorable. Perfect for breakfast, as an afternoon snack, or even toasted with a bit of vegan butter, this bread is versatile and satisfying. Enjoy a slice with your favorite hot beverage and share it with loved ones to create cherished autumn memories!

Vegan Maple Pecan Muffins

These Vegan Maple Pecan Muffins are the perfect blend of sweet and nutty flavors, making them an ideal breakfast treat for crisp autumn mornings. Made with wholesome ingredients like whole wheat flour and maple syrup, these muffins are moist and satisfying. The toasted pecans add a delightful crunch, while the warm spices evoke the essence of fall. Whether enjoyed fresh out of the oven or as a grab-and-go breakfast, these muffins will quickly become a favorite in your fall baking repertoire.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup maple syrup
• 1 cup almond milk (or any non-dairy milk)
• 1/3 cup coconut oil, melted
• 1/2 cup chopped pecans (plus extra for topping)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the maple syrup, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle extra pecans on top of each muffin.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These Vegan Maple Pecan Muffins are a delightful way to kick off your fall mornings. The combination of maple syrup and toasted pecans provides a beautiful harmony of flavors, while the warm spices add a comforting touch. They are easy to make, nutritious, and perfect for sharing with friends and family. Enjoy them warm, or store them for a quick breakfast on busy days. Whichever way you choose, these muffins are sure to become a seasonal staple!

Vegan Apple Cinnamon Crumble Bars

Vegan Apple Cinnamon Crumble Bars are a deliciously wholesome dessert that combines the flavors of fresh apples and warm spices with a crunchy oat crumble. These bars are easy to prepare and make a perfect treat for fall gatherings, picnics, or simply as an afternoon snack. The sweet and tart apple filling is encased in a buttery crumble topping, creating a satisfying contrast of textures that will leave everyone reaching for seconds.

Ingredients:

For the crust and crumble:

• 2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted (or vegan butter)
• 1/4 cup maple syrup

For the filling:

• 3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
• 1 tablespoon lemon juice
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch (or arrowroot powder)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Add the melted coconut oil and maple syrup, stirring until well combined. Reserve about 1 cup of the mixture for the topping.
3. Press the remaining mixture into the bottom of the prepared baking pan to form a crust.
4. In another bowl, toss the diced apples with lemon juice, brown sugar, cinnamon, and cornstarch until evenly coated. Spread the apple mixture over the crust in the baking pan.
5. Sprinkle the reserved crumble mixture evenly over the apple filling.
6. Bake for 30-35 minutes or until the top is golden brown and the apples are tender. Allow to cool in the pan before slicing into bars.

These Vegan Apple Cinnamon Crumble Bars are a celebration of fall flavors and textures. The combination of sweet apples and a crunchy oat topping makes for a comforting dessert that’s perfect for any occasion. They are easy to make and are wonderful served warm, perhaps with a scoop of vegan vanilla ice cream on top. Share them with friends and family at your next gathering, and watch them disappear as everyone enjoys the delightful taste of autumn!

Vegan Gingerbread Loaf

This Vegan Gingerbread Loaf is a delightful way to embrace the spices of fall. Richly flavored with ginger, cinnamon, and molasses, this loaf is both moist and fragrant. Perfect for breakfast or an afternoon snack, it offers a warming taste that captures the essence of the season. Whether enjoyed plain or topped with a drizzle of vegan icing, this gingerbread loaf is sure to please everyone who tries it.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 1/2 cup molasses
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted (or any vegetable oil)
• 1 cup almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix the molasses, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Vegan Gingerbread Loaf is a deliciously spiced treat that embodies the cozy flavors of fall. With its moist texture and rich aroma, it’s perfect for sharing with loved ones or enjoying during quiet moments at home. Serve it plain or dress it up with a drizzle of vegan icing for a festive touch. Regardless of how you enjoy it, this gingerbread loaf is sure to become a cherished addition to your fall baking traditions!