Thanksgiving Eats & Outfits

StyleRecipes

Oct 8

Happy Thanksgiving to my Canadian Fam 🍁🦃🍴

Fall is here in all it’s glory. We’ve kicked off movies like You’ve Got Mail and restarted Gilmore Girls, and now it’s time to bake. I’m so excited to share with you my new recipe & some of my faves from the past holidays. Plus of course what I’ll be wearing for a little thanksgiving outfit inspo this year… enjoy.

Don’t forget to scroll down for more recipes to try and my fave three outfits of the weekend ;)

Superfood Pumpkin Cupcakes

Perfect for after (or before ;)) thanksgiving dinner to share and enjoy with friends & family! I wasn’t quite sure if these would be considered muffins or cupcakes but, I find them a bit sweeter than my typical muffins and I topped them with dairy free cream cheese icing so …. cupcake it is. That said we totally had these for breakfast today.

Let me know what you think, Muffin or Cupcake or somewhere in between? Either way they are one of my favourite things i’ve ever made.

Makes 12

Type Vegan, Gluten Free, Dairy-free

Time 40 mins

Ingredients

2 cups gluten-free flour from queen street bakery (or a similar 1-1 gf flour)
1 cup truvia brown sugar (this mix is my fave half brown sugar and half truvia)
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1 cup pumpkin puree
3 tsp of starbucks pumpkin spice creamer (vegan) * you could just substitute this for oatmilk, but I find this little dash keeps it moist *
2 -3 tbsp Blume Pumpkin Spice (or pumpkin pie spice)

Icing

2 non-dairy cream cheese
1/2 cup of trivia brown sugar
salt to taste

Instructions

Preheat oven to 350 degrees F and line muffin tin with paper liners or rub a bit of coconut oil on the inside.
In a large bowl mix dry ingredients together, once mixed fully, add the vanilla extract, pumpkin puree, pumpkin spice creamer and pumpkin spice blend.
Once fully incorporated, divide the batter evenly into the muffin tins and bake for 20 minutes .
While the cupcakes are baking, make the icing by blending all the ingredients in an electric mixer and place in the fridge to set.
Once the cupcakes have cooled for around 30 mins, ice them & enjoy every bite!

Notes:

*Will keep covered at room temperature for 5 days or freeze for up to 1 month.