Pumpkin Powered Pastries

Despite my allergies, autumn is my favorite season. While the leaves don’t change color much and the temperature doesn’t cool down until winter, the weather becomes just cold enough to finally enjoy the outdoors. Best of all, autumn foods have the aromatic and spicy flavors I love. Warm meals and drinks roll in with the cool breezes, and, of course, pumpkin is seasonal again.

Story by Kim Hsun

Photos by Veronica Briones

But, with fall also comes school, and the trek every morning can be tough. On especially cold days, the only thing that can get me out of a warm, comfortable bed without grumbling is the prospect of a great breakfast. I promise, these two pumpkin-inspired pastries will motivate you to get your day started. Pair either dish with a cup of coffee and a cozy sweater, and you’ll be ready to enjoy the season for all it’s worth!

 

Pumpkin Chocolate Chip Muffins

My convenient favorite are these super moist muffins. Full of pumpkin and chocolate, they’re easy to grab when running out the door to eat on the bus, or walking to class. And, as an extra perk, your house will smell incredible while baking.

 

Ingredients

1 cup flour3/4 cup of oat flour1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1 tsp. ground cinnamon1 tsp. pumpkin pie spice1/2 cup brown sugar2 tbsp. of maple syrup2 large eggs1 cup pumpkin puree (Not pumpkin pie filling)1/3 cup oil1 tsp. vanilla extract1/3 cup milk1/2-3/4 cup regular or mini chocolate chips

 Makes 12 muffins.

 

Directions

Preheat oven to 350°F, and grease a muffin pan with nonstick cooking spray.Whisk together dry ingredients: flour, oats, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.In a separate bowl, whisk eggs, brown sugar, pumpkin puree, oil, vanilla and milk together.Pour the dry ingredients into the wet ingredients. Fold everything together until combined, and add the chocolate chips.Fill muffin cups about three quarters full. Bake for 20 minutes.Remove pans from the oven. Allow muffins to slightly cool, and enjoy!

 

Giant Fall Cinnamon Roll for Giant Fall Appetites

For the weekend, I like to enjoy this autumnal version of a giant cinnamon roll. It’s full of flavor with pecans, pumpkin spice and a maple glaze- and it’s vegan! The rise time is about half an hour, leaving you with a quicker, homemade dish that isn’t as time-consuming as a traditional cinnamon roll. Each bite is delightfully sweet from the maple, packed with spices and filled with crunchy pecans to satisfy your fall cravings.

 

Dough

1 packet yeast1 cup nut milk3 tbsp. coconut oilPinch of salt1 tbsp. sugar3 cups unbleached all-purpose flour

 

Filling

1/2 tsp. pumpkin spice5 tbsp. brown sugar3/4 tbsp. cinnamon1/4 cup chopped pecans3 tbsp. coconut oil

 

Maple Glaze

2 tbsp. maple syrup1 tbsp. almond milk1 cup powdered sugarDash of pumpkin spice1/4-1/2 tsp. cinnamon

Directions

Microwave the milk and coconut oil until warm and melted, about 30 seconds. Remove from heat and let cool. Wait until it is warm but not too hot.Pour mixture into a large mixing bowl and sprinkle in yeast. Let activate for 10 minutes. Then stir together with sugar and salt.Add in flour half a cup at a time, stirring slowly. Add until the dough is no longer sticky, even if you may not use all of the dough.Transfer the dough to a lightly floured surface once it becomes too difficult to stir. Knead into a ball.Coat a bowl with canola oil, and place dough in. Cover with plastic wrap and place in a warm area, like atop an oven or a warming drawer, for about 30 minutes, or until it has doubled in size.On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted coconut oil and sprinkle the sugar and spice mixture on top.Spray a 9-inch pie pan. Take a pizza cutter or knife to cut 1-1.5 inch strips.Note: It’s okay if they fall apart since you’ll be piecing them together into one giant roll.Create a roll to get the middle started, and wrap each strip around this piece until you fill the pan. See pictures for reference.Brush with remaining coconut oil and cover with plastic wrap. Set in a warm area to let rise again while the oven preheats to 350 degrees.Bake for 25-30 minutes or until slightly golden brown.Let cool for a few minutes, and drizzle glaze on top. Wait until the glaze has almost hardened for the best tasting point.Serve and enjoy!