Tis’ the season for all things pumpkin! Traditional cupcakes get a healthy, vegan makeover with the added improvement of being PUMPKIN flavored! Naturally sweetened, whole grain, and so light n’ fluffy! A crowd pleaser for vegans and non-vegans alike.
It’s not often that I get excited about a cookbook.
Sure I’ve got my fair share of them. However, I don’t actively go out looking for new ones to buy or pre-ordering them from my favorite chefs. This isn’t because I have anything against them, it’s just I REALLY like making up my own recipes and let’s face it, new books (especially cooking ones!) can be expensive. This 20-something doesn’t have the room or the budget for lots of heavy, dense cookbooks lying around, ya know?
Like I said, above…it’s not often I get excited for a cookbook. The one I want to share with you today totally breaks that pattern.
Recently, I had the pleasure of receiving a copy of Angela Liddon’s new cookbook Oh She Glows Every Day. If you’re unfamiliar with Ang, she’s the MASTERMIND behind the plant-based blog Oh She Glows. OSG was one of the FIRST blogs I EVER started reading so it’s got a very special place in my heart. It’s one of the few blogs I can say I’ve been following from the very beginning and have read every post of.
When Angela first got word that she’d be publishing her first cookbook a few years ago, I was so excited for her. Not only are her recipes incredibly creative and delicious, but they’re also all vegan and use the best of the best healthy ingredients! Got love food that tastes good and IS good for you.
I was ecstatic when I got to review her first book and even more excited about this second one! You see, OSG Every Day is exactly what it seems from the title. Easy, accessible recipes that are budget friendly, not overwhelming or complicated, and use simple, everyday ingredients that any one would be familiar with! The simple chef in me loves this.
Sometimes you just want to go back to basics with a dish or treat. You don’t want hard-to-find ingredients or time-consuming methods. Angela keeps that in mind with this book and does an amazing job of providing breakfast, lunch, dinner, snack, AND dessert options that fit that bill!
The book has over 100 family friendly, plant-based recipes as well as useful info on pantry essentials, tips on modifying recipes to suit your dietary needs, and absolutely STUNNING photography!
Some of the recipes that immediately jumped out at me were Green Orange Creamsicle Smoothie, Mocha Empower Glo Bars (her signature snack bars!), Rainbow Quinoa Bowl, Ultimate Green Taco Wraps, and the Peanut Butter Lover’s Tart! But beyond all else (maybe because it’s finally fall!) the High-Rise Pumpkin Cupcakes
called screamed my name!
So much in fact, that I knew they had to be the first thing I made from the book. The problem was, I didn’t have all the ingredients (not because they were hard to come, just hadn’t gone shopping for the week yet). Well, being the foodie that I am, I made some modifications, made do with the ingredients I had stocked, and ended up with an AMAZING cupcake recipe inspired by one of the best out there!
My Vegan Gluten-Free Pumpkin Spice Cupcakes are a testament to the versatility of Angela’s recipes. The ones she has included in this book are so reliable and delicious that even if you have to adapt them slightly, you still come out with something incredible!
That was certainly the case with these cupcakes…
- 2¼ cups oat flour
- ½ cup coconut sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1.5 tsp nutmeg
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ tsp allspice
- 1 tsp pure vanilla bean powder
- ¾ cup pumpkin puree
- 1 cup soy milk
- 2 tbsp maple syrup
- ¼ cup canola oil
- vegan buttercream for frosting
- Preheat oven to 350. Whisk together dry ingredients in a large mixing bowl. In a separate bowl, mix wet ingredients until combined. Fold wet ingredients in to dry ingredients and stir until just combined. Scoop batter into 12 cupcake tins and fill about ¾ of the way full. Bake for 25-30 minutes or until a knife comes out cleanly from the center of the cupcakes. Let cool on a wire rack for at least 10-15 minutes before frosting!
Soft, fluffy, HUGE. These cupcakes are utter perfection. The pumpkin spice flavor and sweetness level are on point! They’re like everything you crave about the fall season in one convenient little (or really BIG!) treat.
I swapped in oat flour for spelt (making them gluten-free), used coconut sugar (making them naturally sweetened), and used soy milk instead of almond (making them nut-free). Simple swaps, subtle changes, equally good results.
Needless to say, I am a huge fan of the new OSG Every Day cookbook. And I know you will be too! One of you will even have a chance to drool over the recipes themselves because I am giving away a copy to one lucky reader! Enter below to get your cook/bake on…
BIG thanks to Angela for allowing me to join her virtual book tour and be one of the first to review her new book! It truly is her best work yet and I am so happy that I have a copy to cook my way thru. Here’s to healthy, plant-based recipes that EVERYONE and ANYONE can make EVERY DAY!
What’s your favorite pumpkin spice treat for fall?
Do you have any of Angela’s cookbooks?
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