This post contains affiliate links. We will be compensated for purchases you make at no additional cost to you. Thanks for your support!

    Lindsey and Maddy's birthdays are one day after the other.  For Lindsey's birthday, I made a pumpkin roll, because she is Lindsey.  The lover of all things pumpkin.  I don't think we have shared that recipe with you yet, so that is something we will have to do!  For Maddy's birthday, I needed to come up with something vegan that says fall birthday.  So, I did!  These Vegan Caramel Apple Cupcakes are super delicious!  I know she will love them. 

    Before I give you the recipe, here are a few tips: 

• You may use regular, unsweetened applesauce in the cake.  Or you may use cinnamon applesauce.  They both taste great and not only does the applesauce flavor the cake, but it is an egg substitute and replaces some of the fat! 
• I was out of vegan butter at my house, so I used shortening for the cake and the frosting.  It worked great!  But if you have vegan butter, it would work just as well. 
• The frosting can be tricky.  It came out perfectly on my practice recipe, but then for the real thing, I put in a little too much coconut milk and had to add powdered sugar.  It didn't hold its shape as well, which was sad for my pictures, but it still tasted delicious. 
• If you don't have any canned pie filling, you could simply dice up some apples and toss them with sugar and cinnamon and saute them in a skillet with butter and a tiny bit of lemon juice before adding to the top of the cupcake.  
• I used vegan Coco Caramels that I melted to make the vegan drizzle.  They do have a distinctive coconut taste, so if you don't like that, you could try a different vegan version of caramel sauce. 

    After making the cupcakes, let them cool then top them with these 3 steps: 
​

Now, here is the recipe! 
​

     The nice thing about these cupcakes is that they are moist and they taste like Fall.  No one will ever guess that they are vegan! I know Maddy will love them! 

This post contains affiliate links. We will be compensated for purchases you make at no additional cost to you. Thanks for your support!

I've been trying to come up with a good gluten free, vegan cookie recipe for a friend of mine that has PCOS. I wanted them to be easy to make and, of course, delicious. Through lots of trial and error, I've come up with the vegan, gluten-free pumpkin chocolate cookies!

Personally, I think these are absolutely what I was going for! They are soft and the texture is very similar to regular cookies (I'm usually not a huge fan of the texture of gluten-free cookies! Sorry!).

​Check out the recipe below and be sure to read the tips I've included as well! I hope you enjoy!
​

​Vegan Gluten-Free Pumpkin Chocolate Cookies

• Be sure to use a non-dairy milk such as soy, oat, or rice to make this recipe nut-free as well!
• My favorite gluten-free flour to use is Bob's Red Mill Gluten Free 1-to-1 Baking Flour. I find it provides the best texture.
• It's best to not add in all of the dry mixture at once as powder will fly everywhere once you turn your beaters on. If you are mixing by hand, you can add it all at once, but if you're using electric beaters, this will save you from a huge mess!
• This is what your cookies should look like on the cookie sheet prior to baking:
• 
  

• In that picture, you can also see I added some oil to my baking sheet, even though it is nonstick. This is optional and will not affect the taste of the cookies. Be sure to do this if you don't have a nonstick pan!

​

These vegan, gluten-free pumpkin chocolate cookies are soft, fall apart in your mouth, chocolatey goodness. The pumpkin flavor isn't too strong and instead is a nice compliment to the chocolate. They're perfect for this fall season and heading into winter! They would even make the perfect dessert to bring to Thanksgiving to accommodate a loved one who may have allergies. 

If you try out this recipe, be sure to let us know what you think! Comment below or tag us on social media (we are @3winksdesign on most platforms). 
​

• Vegan Chocolate Chocolate Chip Cookies
• Bakery Style Pumpkin Chocolate Chip Cookies
• Gluten-Free Pumpkin Chocolate Chip Cookies​​
• 
  

This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. Thank you for your support!

Lindsey here to tell you about these cute little pumpkin pies I made.
I think that if I could tell you the top two things we are known for the first would be the Original Hot Cocoa Bomb, which we created YEARS before Costco started selling their imitation. The second thing would be pie! This started off with my mom showing you how to make our basic pie crust.

Since then we've only shown you some of the most amazing pies around:

Like the best apple pie ever (I'm biased towards my mom's and don't really like anyone else's.)

​This award winning Dream Pie Alicia makes. (It is so creamy and DELICIOUS!)

​And of course, because I am me, my favorite pumpkin pie!

We love pie so much we put some of our favorite and best recipes in a book, and are letting you have it! In our Etsy shop we still have our For the Love of Pie Book up for sale. With Thanksgiving swiftly approaching you're going to want this book for all of your pie needs!

​Well, since we love pie so much, when I saw this mini pie pan at a Pampered Chef party, I knew I just had to have it!

It was so cute! I bought it with these little pie cutter rings to make perfectly shaped mini pie crusts!

I found a few mini pie pans on Amazon for you to get your own. Like this mini pie pan! It makes twelve little pies, and comes with it's own cutting tools! Or you can get these cute individual mini pie plates. Don't you love the scalloped edges? So cute!

Once you have your mini pie pans or tins, you can make any type of mini pie that you want! You could make my mom's delicious pecan pie! Or get your For the Love of Pie e book and make all kinds of mini pies, and then put them together in a cute pie charcuterie board! Here is the pie charcuterie board​ my mom put together last year for my birthday party!

​I made mini pumpkin pies. I also bought little pie boxes to package them up!

 If you want to make these mini pumpkin pies, use my pumpkin pie recipe found in the For the Love of Pie book. I adjusted the baking times like this: 450 degrees for 7 minutes, then 350 degrees for 20 minutes. You could even spruce your little pies up with cute little leaf designs! My recipe made 12 mini pies! You could just make mini pies for Thanksgiving and have dessert be a pie charcuterie board! Everyone would get their own little pie! I can see now how beautiful that table would look! Hop on over to our Etsy shop to get yourself ready for Thanksgiving with our pie book and have fun with it! I think I'm going to go make some more mini pies, maybe this time a fruit pie!

I am back with another pumpkin recipe! Instead of cookies I'm showing you how to make delicious pumpkin butter to spread on your toast or bagels. My daughter has been enjoying pumpkin butter with her peanut butter sandwiches!

This pumpkin butter is really easy to make and is so delicious.

Now, I canned my pumpkin butter, but I want to give a disclaimer about canning pumpkin butter.

If you get on to the website for the National Center for Home Food Preservation they discourage canning pumpkin puree, and only using pressure canning for cubed pumpkin. They say the problem is that due to pumpkin's low acidity you can't keep it from going bad. However, I have read on other sites that as long as the internal temperature of the pumpkin butter reaches 248 degrees Fahrenheit you'll be ok.  But, that is hard to gauge when the jar is sealed.  It is important to make sure that pumpkin butter is acidic enough to can, so if you are going to can it, increase the bottled lemon juice to 1/2 a cup.  You can use litmus paper to make sure that the pumpkin butter has a ph balance of 5.4 or lower. Then, can it at 10 lbs. of pressure for 60 min. for pints and 90 min. for quarts.

I actually canned AND froze mine because I made a lot of pumpkin butter and want to give jars to people so I canned them and then froze them so that when I gift the pumpkin butter later I can advise them of what I've done, while ensuring the pumpkin butter's safety when I give it as a gift.

Ok, so this pumpkin butter recipe is for the crock pot. It is so easy. You dump your ingredients in, stir them together, set it for about 3 hours on high, and then stir it up. Then your pumpkin butter will be ready for canning (or freezing!)

Pumpkin butter is the perfect fall jam. It goes great on everything. Mix some pumpkin butter into your oatmeal in the morning. Then enjoy it with a cup of hot chocolate, preferably our pumpkin spice hot cocoa bomb. Doesn't that just sound like the best fall morning?
​