Creamy pumpkin sage pasta made in one pan with canned pumpkin, fresh sage, and simple ingredients. A cozy vegan main dish and easy fall recipe to use up leftover pumpkin purée.

This creamy roasted butternut squash soup with apple is my easiest holiday starter. Roasting pre-cut squash, onion, and Granny Smith apple builds deep flavor, then coconut milk makes it silky and rich—no heavy cream need

Fluffy one-bowl vegan cranberry orange muffins with fresh cranberries, bright orange zest, and plant-based milk. Dairy-free, egg-free, bakery-style domes, and ready in about 30 minutes—perfect for the holiday season or an easy afternoon snack.

Easy vegan cornbread—moist, tall rise, dairy-free & egg-free. Bakes in a square pan (no cast-iron skillet) and finishes with glossy maple butter.

Soft, bakery-style vegan cinnamon rolls with a cinnamon sugar swirl. Includes small-batch instructions and overnight or freezer prep options.

Soft, fluffy, and packed with fall flavor—these healthy pumpkin protein muffins are vegan, high protein, and perfect for breakfast, snack, or meal prep. Made with canned pumpkin, warm spices, and vanilla protein powder. Meal prep friendly, dairy-free, and easy to make in one bowl

Cozy fall flavors meet everyday baking in this moist and tender Vegan Pumpkin Banana Bread. Made with real pumpkin purée and overripe bananas, this easy quick bread is perfectly spiced, dairy-free, egg-free, and better than Starbucks.

Craving French toast that’s totally vegan and delicious? This plant-based version is perfectly custardy, can be made ahead, and is loaded with cozy cinnamon sugar flavor—no eggs or dairy required!

Moist and tender pumpkin coffee cake with crumb topping—made vegan with flax eggs, pumpkin purée, and warm pumpkin spice flavor. The perfect fall dessert or breakfast!

With all of the flavors I want for the holidays, these overnight oats taste decadent but are actually vegan, nut free, gluten free (optional*) and refined sugar free.

Cornbread Donuts! Perfect for breakfast with vegan butter and for lunch or dinner with your favorite soups and chilis, there isn’t much these baked donuts can’t do.

This is one of those recipes that looks way harder to make than it is! Easily thrown together with Autumn pantry staples, you can dress it down for a mid-week dinner or up as main dish on your Holiday table.