Instructions

• Preheat the oven to 350 degrees fahrenheit.
• Grease and flour two loaf pans. 
• Beat eggs well, then add oil, sugar, flour, salt, baking soda, baking powder, cinnamon, and pecans. 
• Beat mixture until combined. 
• Add pumpkin and vanilla, mix thoroughly. 
• Divide batter between the two loaf pans and bake for 50-55 minutes or until a knife inserted into the center of the bread comes out clean. 
• Cool for 5-10 minutes, then flip loaves upside down onto a wire cooling rack to remove from the pans. Turn pumpkin bread back over to finish cooling on the wire rack.

Instructions

For the cake:

• Preheat the oven to 350 degrees fahrenheit. 
• Combine sugar, pumpkin, and oil. Cream together adding each of the 3 eggs, one at a time. 
• Add dry ingredients to the mixture and beat/mix until completely combined. 
• Pour into a greased 9x13 baking pan and bake for 30 minutes or until a knife inserted into the middle of the cake comes out clean. 
• Allow the cake to cool completely before icing. 

For the icing:

• Combine vanilla, powdered sugar, butter, and cream cheese. Beat until combined and fluffy. 
• Spread icing onto cake, then top with chopped pecans, if desired. 

Instructions

• Preheat the oven to 350 degrees fahrenheit.
• Grease and lightly flour a 13x9 baking pan. 
• Whisk dry ingredients into a large bowl, then set aside. 
• Cream butter and sugar, then add eggs one at a time, mixing between each egg addition. 
• Mix in vanilla, then begin adding the dry mixture a little at a time. Alternate adding a bit of the dry mixture, then a little of the milk, mixing each time until all of the milk and dry mixture has been added and thoroughly mixed. 
• Pour into the prepared baking pan and bake for approximately 40 minutes or until a knife inserted into the center of the cake comes out clean. 
• Best served with a dollop of chilled whipped cream.

Instructions

For the scones

• Preheat the oven to 400 degrees fahrenheit, then line a baking sheet with parchment paper. 
• In a medium sized bowl, whisk together pumpkin, egg, heavy cream, molasses, and vanilla, then set aside.
• Add flour, dark brown sugar, baking powder, baking soda, salt, and spices to a food processor. Process for approximately 20 seconds to combine. 
• Add cold butter, cut into ½ inch chunks, to the food processor and pulse until the mixture resembles coarse meal. 
• Add pumpkin mixture and pulse just until the mixture “comes together.” (The dough will be sticky and you will still see pea-sized chunks of butter within the dough.)
• Lightly flour your countertop or working surface. Dump dough onto the floured surface and sprinkle dough with a small amount of flour. 
• Using your hands, gently knead the dough until it forms a smooth ball. 
• Divide the dough in half. Dust your work surface with flour again and form each half of the dough into a 5 inch circle roughly ¾ of an inch thick. 
• Using a sharp knife, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with flour.
• Place the wedgees on the prepared baking sheet, and bake for 12-15 minutes. Check the bottom of the scones for doneness. (should be slightly brown when done)
• Allow scones to cool on a wire rack completely before glazing. 

For the glaze:

• Whisk all glaze ingredients (listed above) in a small bowl until well combined with no lumps of sugar remaining. 
• Spread glaze evenly over completely cooled scones. Once glaze is set (must be set or sugar will melt into glaze), you can dust with confectioner’s sugar if desired.

Instructions

• Preheat the oven to 350 degrees fahrenheit.
• Prepare streusel by combining brown sugar and cinnamon, then set aside. Optional (but delicious): you can add 1 cup of chopped pecans to the streusel mixture for added flavor. 
• In a large mixing bowl, combine oil, eggs, vanilla, pumpkin, and milk. Mix until well combined. 
• Slowly add sugar, flour, baking powder, and salt. Mix until combined. 
• Pour half of the batter into a greased 13x9 baking pan. Sprinkle with half of the streusel mixture. Pour the rest of the batter on top, then sprinkle the remaining streusel on top of batter. 
• Drizzle with melted butter.
• Bake, covered with foil, at 350 for 25-30 minutes. Remove foil, then bake uncovered for an additional 10 minutes. Cake is done with a knife inserted into the center comes out clean.

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Lightly grease a muffin tin (12 muffins). 
• In a large bowl beat together oil, sugar, egg, and milk. Add in dry ingredients and mix just until combined. 
• Pour batter into prepared muffin tin (prepared cups), and bake at 350 for 20-25 minutes or until muffins are done. 
• While muffins are baking, melt butter. Mix cinnamon and sugar together in a separate bowl. 
• When muffins are done, while still hot, dip muffin tops into melted butter, then cinnamon sugar mixture.

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
• Place the topping ingredients into a bowl and set aside.
• Add almond flour, baking soda and cinnamon into a mixing bowl and stir to combine.
• Add the maple syrup, cashew nut butter, almond milk and vanilla and mix until thoroughly combined. (The dough will seem wet and sticky.)
• Take out 1 tablespoon of the mixture, roll the dough into a ball (by hand), and place onto the parchment paper. 
• Repeat this process until you have used up all of the mixture. It should make around 10 cookies.
• Once you have the cookie balls ready, gently press each one down into a 'cookie' shape.
• Gently stir the topping ingredients together and sprinkle it over the top of the cookies, gently rubbing it with your fingers to make it stick.
• Carefully shake off any excess topping mixture from the pan and then place the cookie sheet into the oven for 10-15 minutes.
• Once golden brown, remove from the oven and place onto a wire rack to cool prior to serving.