1 cup Trader Joe’s Cashew cultured beverage in plain (vegan buttermilk)

1/2 cup pumpkin puree

1 large egg or 1 flax egg

1 tsp vanilla extract

1-1/2 Tbsp Maple Syrup

1 Tbsp coconut oil, melted

1-1/4 cups white whole wheat flour

1-1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

1/2 tsp salt ( I use sea salt)


1. Preheat a griddle pan on your stovetop over medium heat.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, spices and salt.

3. In a separate bowl, whisk together the buttermilk, syrup pumpkin puree, eggs and vanilla.

4. Drizzle in the oil as you continue to whisk.

5. Pour the wet ingredients over the dry and stir until almost completely combined. Your batter should still be lumpy.

6. Spray the griddle with nonstick cooking spray and pour about 1/4 cup of batter per pancake onto the griddle, leaving space between each, and cook until bubbles begin to form, flip and cook until golden.

Yields: About 11 Pancakes

Calories: 100 Calories per pancake

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Rating: 5.0/5 (2 votes cast)

Baked Pumpkin Spice Donut Holes

November 21st, 2017 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)


• 1-3/4 cups white whole wheat flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1 tsp. cinnamon

• 1 tsp. pumpkin pie spice

• 1/2 cup Avocado oil

• 1/2 cup dark brown sugar, packed

• 1 egg

• 3/4 Cup Organic pumpkin puree

• 1/2 cup milk of choice (must be unsweetened if using plant based)

• 1 tsp. vanilla extract


Preheat oven to 350 degrees and grease a mini muffin pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.

In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix dry ingredient into the wet until no lumps remain.

Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch. Makes 30 donuts.

**Original recipe adapted from Old House to New Home.

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Rating: 5.0/5 (2 votes cast)

Pumpkin Chocolate Chip Cookies

November 14th, 2015 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

Yields: 33 cookies


1 cup pumpkin puree

1 cup sugar of choice

1/4 cup avocado oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla

1 large egg

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon 1% milk or almond milk

1 cup dark chocolate chunks or chips (I did half mini semi sweet chocolate chips and half dark chocolate chunks)


Heat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet with cooking spray if you don’t have parchment paper).
In the bowl of a stand mixer with paddle attachment combine pumpkin, sugar, oil, applesauce, vanilla and egg. Mix until well combined.

In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. In another small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well until incorporated. 

Add in the chocolate chips and stir until evenly combined.

Using a small cookie scoop(medium scoop is equal to 1 tablespoon), drop mounds of the cookie dough on the prepared cookie sheets.

Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.

** Original Recipe was adapted from A Family Feast




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Rating: 5.0/5 (2 votes cast)

It’s Pumpkin season!!!!! I mean who doesn’t love the warm flavors of everything Pumpkin?…..from pumpkin spice lattes, to pumpkin pies, pancakes, scones, cookies…..oh I can just go on forever listing the yummiest edibles with this star ingredient. Fortunately, I have put together this recipe last minute for my fellow Phi Upsilon Omicron members at Queens College. Turned out to be a success! 

They’re very moist and chewy in texture. Just the perfect little morsels of yumminess! Give this recipe a try today! Be sure to tag me in your posts and let me know what you think of the recipe. Happy Baking!


Yeild: about 30 mini muffins

Serving size: 1 muffin

-2 & 1/4 cups Rolled Oats (I used Trader Joe’s Organic Toasted Old Fashioned Rolled Oats)

-1 cup pumpkin puree (I use organic)
-1/2 cup pure maple syrup

-2 Large eggs

-1 Tbsp vanilla extract
-3 Tbsp Coconut Oil (melted)
-1/4 cup unsweetened almond milk or Ripple Vanilla Milk (also Unsweetened)
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 tsp cinnamon or pumpkin pie spice
-1/4 tsp nutmeg

-1/2 cup mini dark chocolate chips (or whichever you like) + plus more for topping
-cooking spray for muffin tins (I use TJ’s Coconut Oil Spray)

-24 mini muffin tin 


Preheat the oven to 350°F and then grease with cooking spray or line a muffin tin for first 24 muffins. You will need to reuse the tin again for remaining batter. 

Place the oats in the food processor and blend for about 30 seconds, or until you get smaller crumbs of the oats to resemble whole wheat flour. Next, add the remaining ingredients except the chocolate chips. Blend until smooth and combined. Fold in your chocolate chips. 

Using a small cookie scoop or 1 Tbsp measuring spoonful fill muffin tin.  Top with more chocolate chips. Bake in the oven for 12-15 minutes, until light golden brown. Insert tester until it comes out clean. Let cool 10 min before transferring onto cooling rack. Enjoy.


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Rating: 5.0/5 (2 votes cast)