Monthly Vegan Dessert Recipes

Monthly Vegan Dessert Recipes

I thought I would post about my two new monthly vegan dessert attempts. February was the month of muffins. For those of you that think muffins are healthy, I hate to break it to you but they are just glorified pieces of cake that you don't feel guilty about eating in the morning! I should be guilty as the photo in this post is props to TGIF's pumpkin muffins (recipe below) because we devoured ours before getting any sort of wannabe food photography shot! 

The first was a delicious Chai Spiced Ginger  muffin from the Pure & Beautiful Vegan Cooking Cookbook by Kathleen Henry. I am still loving her cookbook and use it weekly, thanks to one of my nearest and dearest friends for gifting it to me this Christmas! I love how this recipe is simple and if you're anything like me in the kitchen you have looked at the recipe and... altered it, simplified it, changed it completely, etc due to lacking ingredients and this recipe still tastes great! Check out all my * for what I accidentally forgot, didn't have on hand, etc. Also a big shout out to @keepingitreal_vegan for giving me the confidence boost to make my own vegan sour cream! 

Give it a try! 


Flax Egg (1 tbsp of ground flax & 2 tbsp of cold water)

Dry Ingredients

2 cups of all purpose flour

2 Tbsp of baking powder

1 tsp of cinnamon 

1 tsp ground ginger

1 tsp ground cardamom

1/2 tsp salt

pinch of nutmeg

dash of black pepper *

1/2 cup of crystallized ginger, chopped small *

1/2 cup of old-fashioned rolled oats

Wet Ingredients 

1/3 cup vegan stick butter, melted and cooled slightly *

1 cup vegan granulated sugar *

1 (12 oz) tub of vegan sour cream *

1/2 tsp of Vanilla 

Whisk the flaxseed and water together in a small bowl. Place in the fridge until ready to use. Preheat the oven to 350 degrees F.

In a large bowl, whisk together the flour through and including the black pepper. Stir in the ginger and oats. Set aside. 

In a large electric mixing bowl, beat the butter and sugar at medium speed. Addie the flax egg mixture, sour cream and vanilla; beat until well combined. 

Slowly beat the dry mixture into the we mixture at a low speed until just combined. If there are sprays of flour, that's okay; be careful to not over mix the batter. It should be very thick. 

Evenly distribute the batter into a regular muffin pan coated with a nonstick cooking spray. Bake for 30 mins rotating the pan hallway through, until the tops and edges are lightly golden brown. cool completely and store in an airtight container.

*hmmm.. never saw that dash of black pepper the first time I read through it! ha! 

* didn't have any crystallized ginger on hand! I'm sure it's delicious!

* Didn't have any vegan butter so I used Coconut oil

*hmm... not sure what vegan sugar is but I just used regular ol' sugar

*First time I made the muffins I used regular ol plain yogurt. The vegan attempt I made the vegan sour cream. It consisted a lot of expensive nuts and labour and potentially additional unnecessary calories to an already glorified piece of cake. I would like to find an alternative, although not difficult to make it was just one more step. 

The second muffin recipe I made was inspired by Farmer John, from Eagle Creek Farms and the delicious pumpkin we got this month in our winter CSA share. I found a delicious recipe on Pinterest from TGIF - This Grandma is Fun ... which I found as a hilarious blog name. I hope one day I am as hip as these grandmas blogging and baking. I only altered it a weeeeee bit because I wanted to make it plant based and sometimes I feel like coconut oil is too expensive hahaha so I just use plain ol' canola oil. 


  • 1¾ cups all purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 flax eggs
  • 1 (15 oz) can pure pumpkin puree
  • ½ cup canola oil
  • 1 tablespoon almond milk milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
  2. In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
  3. In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
  4. Using an ice cream scoop, scoop the batter into the prepared muffin pan.
  5. Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.
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