Great 😊 I will try with grand kids next visit . We visited pumpkins 🎃 farm have lot to use . When they come home they love to cook with me with love 💕 and amazing smile .

This recipe is the perfect autumnal treat.

![vegan spiced pumpkin muffin](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/gh6nwikj3xf2mm59jxw3/1632963975.jpg/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Spiced Pumpkin Muffin Recipe by Yuliya Mihaylova**

#### Fall has come and just like that, it’s officially pumpkin season. Wherever you are in the world, muffins are always a welcome treat. So why not combine both into one recipe? 
 

#### These muffins are soft and moist from the use of pumpkin and can surprise anybody once you tell them that it’s actually vegan. This recipe is perfect for your afternoon coffee or tea, or just as a quick and delicious dessert.

#### **See also:** [Blueberry Walnut Muffins Vegan Recipe](https://www.abillion.com/articles/blueberry-walnut-muffins)

Difficulty: Easy` `  
Prep time: 15-20 minutes` `  
Baking time: 25 minutes` `  
Total time: 45 minutes` `  
` `  
` `  
**Ingredients**` `  
` `  
250 grams of flour` `  
150 grams of brown sugar` `  
50 grams of white sugar` `  
1 tsp. baking soda` `  
1 tsp. baking powder` `  
1/2 tsp. salt` `  
1 tsp. ground cinnamon` `  
1/2 tsp. ground ginger` `  
1 pinch ground nutmeg` `  
340 grams pumpkin puree` `  
1 tsp.. pure vanilla extract` `  
60 ml. melted coconut butter` `  
1 tsp. vinegar` `  
1 tbsp. ground flax seeds + 3 tbsp. water` `  
nuts of choice - pumpkin seeds, brazil nuts, walnuts` `  
` `  
` `  
**Method**` ` 
  
You can use canned pumpkin puree or make it on your own.` `  
` `  
To make the pumpkin puree, peel, cut and deseed the pumpkin into cubes and bake it at 180°C for about 30 minutes. Use a fork to squish the pumpkin into puree and set it aside for it to cool down.` `  
` `  
In a big bowl mix all the dry ingredients well.` `  
` `  
Prep the flax egg — in a small bowl, mix the flax seeds and the water and stir together. In about five minutes, they will gel up and act as egg in the recipe, to keep the muffins together.` `  
` `  
Melt the coconut butter (you can replace it with any other flavorless oil), add it to the pumpkin, together with the vanilla, the vinegar and the flax egg and mix.` `  
` `  
Pour the pumpkin mix to the dry ingredients and stir — a little before you are ready, add your nuts of choice (I added pumpkin seeds and brazil nuts), and mix again. Do not over mix — as soon as you do not see dry flour, stop.` `  
` `  
Preheat your oven at 180°C.` `  
` `  
Divide the mixture between 12 muffin cases, filling each 3/4 of the way full, as they will rise.` `  
` `  
If you wish, put some additional nuts on top for decoration.` `  
` `  
Bake for 25 minutes (no fan).` `  
` `  
Store cooled muffins in an airtight container lined with paper towels at room temperature.` `  
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/zqot2bwit5zkjs9cyfvs/1632970016.png/w=700)](https://www.flouredfingers.com/)


![vegan spiced pumpkin muffin](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/gh6nwikj3xf2mm59jxw3/1632963975.jpg/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Spiced Pumpkin Muffin Recipe by Yuliya Mihaylova**

#### Fall has come and just like that, it’s officially pumpkin season. Wherever you are in the world, muffins are always a welcome treat. So why not combine both into one recipe? 
 

#### These muffins are soft and moist from the use of pumpkin and can surprise anybody once you tell them that it’s actually vegan. This recipe is perfect for your afternoon coffee or tea, or just as a quick and delicious dessert.

#### **See also:** [Blueberry Walnut Muffins Vegan Recipe](https://www.abillion.com/articles/blueberry-walnut-muffins)

Difficulty: Easy` `  
Prep time: 15-20 minutes` `  
Baking time: 25 minutes` `  
Total time: 45 minutes` `  
` `  
` `  
**Ingredients**` `  
` `  
250 grams of flour` `  
150 grams of brown sugar` `  
50 grams of white sugar` `  
1 tsp. baking soda` `  
1 tsp. baking powder` `  
1/2 tsp. salt` `  
1 tsp. ground cinnamon` `  
1/2 tsp. ground ginger` `  
1 pinch ground nutmeg` `  
340 grams pumpkin puree` `  
1 tsp.. pure vanilla extract` `  
60 ml. melted coconut butter` `  
1 tsp. vinegar` `  
1 tbsp. ground flax seeds + 3 tbsp. water` `  
nuts of choice - pumpkin seeds, brazil nuts, walnuts` `  
` `  
` `  
**Method**` ` 
  
You can use canned pumpkin puree or make it on your own.` `  
` `  
To make the pumpkin puree, peel, cut and deseed the pumpkin into cubes and bake it at 180°C for about 30 minutes. Use a fork to squish the pumpkin into puree and set it aside for it to cool down.` `  
` `  
In a big bowl mix all the dry ingredients well.` `  
` `  
Prep the flax egg — in a small bowl, mix the flax seeds and the water and stir together. In about five minutes, they will gel up and act as egg in the recipe, to keep the muffins together.` `  
` `  
Melt the coconut butter (you can replace it with any other flavorless oil), add it to the pumpkin, together with the vanilla, the vinegar and the flax egg and mix.` `  
` `  
Pour the pumpkin mix to the dry ingredients and stir — a little before you are ready, add your nuts of choice (I added pumpkin seeds and brazil nuts), and mix again. Do not over mix — as soon as you do not see dry flour, stop.` `  
` `  
Preheat your oven at 180°C.` `  
` `  
Divide the mixture between 12 muffin cases, filling each 3/4 of the way full, as they will rise.` `  
` `  
If you wish, put some additional nuts on top for decoration.` `  
` `  
Bake for 25 minutes (no fan).` `  
` `  
Store cooled muffins in an airtight container lined with paper towels at room temperature.` `  
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/zqot2bwit5zkjs9cyfvs/1632970016.png/w=700)](https://www.flouredfingers.com/)


Make this vegan spiced pumpkin muffin recipe your October treat

This is nice. Though it requires a lot of preparation still, especially for the cashew sauce. Can modify accordingly.

Made it tonight, yummie, a lot of pasta though? I halved it. 🧡

Healthy and simple cashew cream salad for a day out

![Summer Pasta Salad](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/vz2wjge3nlkebe0xanqk/1631058647.png/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Summer Pasta Salad Recipe by Yuliya Mihaylova**

#### For those times you’re looking to make a meal that does not require any cooking or very little of it, this fresh salad is the perfect choice.

#### Despite the extensive list of ingredients, this is extremely easy and quick to make. This recipe is very customizable, so feel free to add or remove the ingredients according to your preferences. Still, I highly recommend this colorful combo as the ingredients compliment each other and result in a delicious dish.

Makes: 4 Servings` `  
Prep Time: 10 mins` `  
Cooking Time: 15 mins` `  
` `  
**Ingredients**` `  
500g whole grain penne pasta` `  
1 can sweet corn` `  
2 big handfuls baby spinach` `  
10-15 cherry tomatoes` `   
10-15 green olives` `   
50g raw cashew` `  
50g raw pumpkin seeds` `  
1 tbsp hemp seeds` `  
` `  
**Cashew Cream Sauce**` `  
100g raw cashew` `  
Juice from 1/2 lemon` `  
100ml soy milk` `  
2 tbsp nutritional yeast` `   
2 cloves garlic` `  
1 medium ripe avocado` `   
Salt and Pepper to taste` `  
` `  
**Method**` `  
Pre-soak the cashews in advance. If you have the time, it is best to soak them overnight or at least 8 hours in cold water. If you do not have that time, soak in hot water for 1 hour and cover the bowl completely.` `  
` `  
Once the cashews are ready, transfer them to a powerful blender. Add the soy milk, lemon juice, nutritional yeast, garlic cloves and salt and pepper to taste. Blend on high for 1-2 minutes or until everything is well blended. If the sauce is too thick, add more soy milk until you achieve a smooth consistency.` `  
` `  
Once the sauce is smooth, add the peeled, ripe avocado into the blender and blend it with the sauce. Give it a quick taste and add more salt, pepper or milk to suit your liking. At this point, it should have the same consistency as mayonnaise. Then, keep the sauce in your fridge to thicken and chill until the rest of the ingredients are ready.` `  
` `  
Next, boil the pasta according to the package instructions. Once fully cooked, drain well and leave aside to cool.` `  
` `  
In the meantime, chop the cherry tomatoes, the olives and the spinach to your preferred size and drain the can of sweet corn.` `  
` `  
This one is optional, but I highly recommend it: Lightly toast some cashews and pumpkin seeds on a dry pan at medium heat for 5 minutes or until they become lightly golden. Make sure to keep an eye on these as they burn easily.` `  
` `  
Once everything is ready, mix in all the ingredients, except the toasted cashew nuts and pumpkin seeds, in a big bowl. Add a few tablespoons of the chilled cashew sauce and mix well. Before serving, sprinkle the toasted cashew nuts and pumpkin seeds on top of the salad. I recommend topping the salad with some help seeds too. Enjoy!` `  
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/xpuke5gtymrsgc2zacnk/1631058792.png/w=700)](https://www.flouredfingers.com/)

Summer Pasta Salad

This veganised recipe produces a simple version of the classic lemon cheesecake. The smooth and silky taste is sure to impress vegans and non-vegans alike.

![Vegan Blueberry & Lemon Cheesecake](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/lhdemhn1b7oqvilyqcp3/1625501099.png/w=700)
Photo: [@flouredfingers_ ](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Vegan Blueberry and Lemon Cheesecake Recipe by Yuliya Mihaylova**

#### Cheesecake was one of those desserts I was certain would never be as good as the non-vegan versions, but I proved myself wrong - everything is possible, if you want it bad enough.

#### This cheesecake is every bit as good as the traditional kind – it has that slightly sweet taste, combined with the creamy cheese, a slight hint of lemon and topped with a vibrant purple blueberry preserve. You simply have to try making this for yourself.

*   Makes: 1 18cm Cake
*   Prep Time: 90 mins

#### **Ingredients:**

#### **Crust**
*   200 grams of plain vegan cookies (sweetened)
*   90 grams of melted vegan butter or coconut butter

#### **Cheesecake filling**
*   350 grams of silken tofu
*   200 grams of vegan cream cheese
*   150 grams of fine or powdered sugar
*   2 tsp of cornstarch
*   2 tsp of lemon juice
*   Zest of one lemon
*   1 tsp of vanilla extract
*   Homemade blueberry jam

#### **For the cookie crust**
*   Put the cookies in a food processor and blend them until they look like fine sand. Melt your vegan butter completely, add it to your cookies and mix well so that all cookies are well covered.
*   Transfer the cookie mix to a tall tin with a removable base (I used a tin that is 18cm in diameter and 7cm tall) and press the mix firmly and evenly on the bottom and sides of the tin. Place it in the fridge to set, while you make the cheesecake filling.

#### **For the cheesecake filling**
*   Start by placing the silken tofu and the vegan cream cheese in a big bowl and blend it with an emergent blender on medium speed until you reach a silky smooth consistency with no lumps.
*   Add in the powdered sugar, lemon zest, lemon juice and the vanilla extract. Sift the cornstarch into the mixture and mix very well to avoid any large lumps.

#### **Method:**
*   Preheat your oven at 190°C.
*   Pour your cheesecake filling over the chilled cookie base and gently tap it on the counter. This will ensure that the filling spreads across the base evenly and helps air bubbles escape to ensure a smoothly baked top.
*   Bake at 190°C for 20 minutes, then reduce the heat to 120°C and bake for an additional 35-40 minutes. Do note that the time required to bake the cheesecake may differ according to your oven setting. Keep an eye on the oven to avoid burning the cake.
*   Once done, the mid-section of the cheesecake should still wobble slightly when you move it.
*   Take it out of the oven and leave it to cool completely at room temperature. After it has cooled completely, put the cheesecake in the refrigerator for at least 2-3 hours, ideally overnight.
*   Cut into even slices, cover the top with some blueberry jam (mine is homemade by my parents) and enjoy this creamy and delicious vegan cheesecake. 
*   Enjoy!

[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/zkcxbraribc6dtrhoroe/1625501679.png/w=700)](https://www.flouredfingers.com/)

Simple Blueberry and Lemon Cheesecake

looks DIVINE 😻 can’t wait to try making it 😋

Looks really good! I’m getting hungry 😋🥰

This look so delicious! I’m gonna try it !

Yuuuuuuumy!! Thx you Chef 👨‍🍳🤤

An animal-free and healthier version of this well-loved dish.

![vegan butter chicken](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/um2xvfpcaaedncxluk4j/1632205201.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Vegan Butter Chicken Recipe by Chef Cynthia Louise**

#### Butter chicken is a ubiquitous dish in Indian restaurants the world over. It’s well-loved for being creamy and tangy -- best eaten with rice or flatbreads.

#### This healthier vegan butter ‘chicken’ recipe is made with potato and carrots in place of chicken. It can also be made with tofu, chickpeas and vegan alternative proteins such as [Like Chicken by Like Meat](https://www.abillion.com/products/like-meat-like-chicken-10028215).

#### To substitute the heavy cream, raw cashews are used, which imparts a slight nutty lift to the overall recipe.

Makes: 4-6 Servings` `  
Total Time: 20 minutes` `  
` `  
**Ingredients**` `  
1 cup raw cashews` `  
500ml water` `  
2 tomatoes, roughly chopped` `  
1 red chili, roughly chopped (Optional)` `   
⅓ cup organic tomato paste` `   
Coconut oil, for frying` `  
1 onion, thinly sliced` `  
4 garlic cloves, finely chopped` `  
2 tbsp sweet paprika` `  
1 cinnamon stick` `  
½ tsp cinnamon powder` `  
1 tsp fennel seeds` `  
6 whole cardamom pods, crushed` `  
½ tsp cayenne pepper` `  
2 tbsp maple syrup` `  
2 tbsp coriander powder` `  
Salt and black pepper, to taste` `  
3 large carrots, cut into bite-size chunks, steamed` `  
3 large potatoes, cut into bite-size chunks, steamed` `  
` `  
**Method**` `  
Add the cashews, water, tomatoes, chili, and tomato paste to your blender. Blend until completely smooth and creamy. Set aside.` `  
` `  
Heat a medium-sized pan over high heat and pour in some coconut oil. Add the onions, garlic, and spices and season with salt and pepper.` `  
` `  
Cook over medium heat for 5 minutes stirring continuously to avoid burning. Reduce the heat to low and cook for 5 more minutes.` `    
` `  
Stir in the creamy cashew sauce and cook for 20 minutes, stirring constantly.` `    
` `  
Add your steamed veggies and allow to cook for 30 more minutes over low heat. Keep stirring to prevent the sauce from sticking to the bottom.` `    
` `  
When the cooking time is up, turn off the heat and allow it to rest before serving.` `    
` `  
Serve with over steamed rice or quinoa.` `    
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/u1shhibtubgnjsho1do5/1632205144.png/w=700)](https://chefcynthialouise.com/)

Make this vegan spiced pumpkin muffin recipe your October treat

Spiced Pumpkin Muffin Recipe by Yuliya Mihaylova

Fall has come and just like that, it’s officially pumpkin season. Wherever you are in the world, muffins are always a welcome treat. So why not combine both into one recipe?

These muffins are soft and moist from the use of pumpkin and can surprise anybody once you tell them that it’s actually vegan. This recipe is perfect for your afternoon coffee or tea, or just as a quick and delicious dessert.

See also: Blueberry Walnut Muffins Vegan Recipe

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