Hi Lovelies! And a “Happy Saturday!” to all of you! I hope you’ve had a good day and taken the time to relax a little after working hard during the week.
Today, I really felt that Autumn was in the air. The leaves are trying to hang on to their green colour but autumn is casting is spell, turning them gradually into shades of red and gold. There’s also a distinct chill in the air…..sigh……we’ve, once again, been cheated out of a summer…..
Now, if there’s one thing I hate- yes I use that strong word in this instance because it’s true- it’s being cold. All of my smiles get tipped upside down as the temperature falls and, as you can imagine, I don’t take to the change in temperature too kindly. Australia anyone?!
As part of a plan to embrace the seasonal changes, I pulled out the pumpkin and made some cinnamon rolls. I added raisins, vegan choc chips and just enough cinnamon to make my flat smell like Thanksgiving 
Mmmmm! One of the best smells drifting from a piping hot oven is cinnamon
These turned out lovely. Soft, fluffy and moist, with a good balance between the different flavours. I would definitely make these again as they’re great as a snack, with a cuppa or even as a dessert.
Nom nom nom…!
Cinnamon Raisin Swirls
- 1 cup Libby’s canned pumpkin
- 1 cup wholemeal flour
- 1 tsp bicarb
- 1 tsp baking powder
- 1/3rd cup light brown sugar or maple syrup
- 1/3rd cup flame raisins
- 1/3rd cup vegan choc chips
- 1/3rd cup soya milk (approx)
- heaped tbsp cinnamon
Stir the dry ingredients into the pumpkin purée and then add the right amount of soy milk to form a manageable dough. Divide the dough into 8-10 segments and form swirls using sausages of the dough.
Place in the oven for 12-15mins @ 190deg C. Enjoy the aromas and be sure to “get it while it’s hot!”
I can’t wait to experiment with some more pumpkin recipes soon!
What’s your favourite thing about the Autumn?
Love to all!
Xoxo
Ooooohh YUM!! I sooo can’t wait to try these!! That’s if I just can’t resist baking them tomorrow hehee!! I love pumpkin and cinnamon so so much <3
My fave things about autumn are kabocha (obviously!), pumpkin, gingerbread, cinnamon, coffees to keep you warm, warm veggie stews and the knitwear!
Everytime I come to your page your header photo kills me.
That gooey chocolate is just.. oh my god.
I SAY YES TO AUSTRALIA!! hehe.
Come live with me?
Im going to have to try that recipe, they look delish!
THOSE LOOK SO GOOD! I need to get some pumpkin ASAP!
I can’t stand being cold either!! I don’t leave my house without a sweatshirt because I almost always need it.
I love pumpkin. I eat it in some form every single day, year round. Pumpkin pairs perfectly with cinnamon and raisins, so these must be good! Oh and the addition of chocolate… I don’t think it’s possible to fail with that!
Nice recipe, thanks! I love making pumpkin compote and then using it with sweet recipes, oatmeal etc. And pumpkin soup, it tastes like heaven. You are right, autumn is really here. I am cold most of the time, but still it is my fave season!
I have to say, I really do love every single recipe you post! I love that the ingredients and methods are pretty simple, right up my street! Have a great weekend chick xxx
I’d love to make this! Except it would take me a little longer since here they don’t sell canned pumpkin…I would have to puree a pumpkin from scratch. Awesome recipe
we have scones like this at work, but yours look MUCH better! i think the pumpkin in yours would be more pronounced, and cinnamon has the bigger role it deserves. sound so tasty
YUM! so happy pumpkin and winter squashes are back in season!!
So glad you stopped by my blog!! I must say.. seeing this recipe as my first impression of yours, you’ve got me hooked…..I think I might have to bake these up, as I’ve recently purchased a few cans of Pumpkin! Can’t wait to read more!!!!!!!!!!!!!!!!
Woah!!! So cool! Those look amazing! Pumpkin is so IN right now.
I have a can of pumpkin ready to be used, and I’ve finally worked out how!