#AutumnRecipes

Pasta but make it ✨autumn✨ Tag a friend who needs to see these 🍄🍂 #ravioli #foodart #autumnrecipes

L’automne donne officiellement envie de soupe… mais pas n’importe laquelle … La soupe bonne humeur. Celle qui sent le dimanche à la campagne, même quand on vit au 4ème sans balcon, avec un voisin qui fait une rave party à 18h. Butternut, poireaux & échalotes caramélisées… le trio qui fonctionne à tous les coups. Pas d’additifs, pas d’ingrédients imprononçables… juste du vrai, du simple, du bon. On met une bonne playlist, on se laisse porter, et la soirée devient toute douce et enveloppante ✨ Si vous voulez la recette complète, commentez « soupe » ! Enjoy ❤️ #missmaggieskitchen #frommykitchen #butternutsoup #autumnrecipes

Autumn is here and these Pumpkin Spice Protein Cupcakes are the perfect seasonal bake to celebrate. 🧡🍂⁠ ⁠⁠⁠•⁠ Ingredients: 🛒⁠ For the Cupcakes: 🧁⁠ 240ml plant-based milk 🥛⁠ 1 tsp apple cider vinegar 🍎⁠ 150g coconut or light brown sugar⁠ 60g pumpkin puree 🎃⁠ 45ml (3 tbsp) light olive oil⁠ 1 tsp vanilla extract 💛⁠ 210g self-raising flour 🌾⁠ 40g Superblend Vanilla 😍⁠ 1 tsp cinnamon 🔥⁠ ½ tsp ground ginger 🫚⁠ ¼ tsp allspice⁠ ¼ tsp ground cloves (optional) ⁠ 1 tsp bicarbonate of soda ✨⁠ ½ tsp baking powder⁠ A pinch of salt 🧂⁠ ⁠ For the Frosting:⁠ 240ml coconut whipping cream 🥥⁠ 1-2 vegan cookies, crushed (e.g. ginger, Biscoff or digestive) ⁠ Cinnamon, to sprinkle⁠ ⁠⁠⁠•⁠ Method: 🧑‍🍳⁠ - Preheat the oven to 160°Fan/180ºC/350ºF and line a cupcake tray with 12 cases. ⏲️⁠ - Add the milk and vinegar to a jug and leave for 5 minutes to curdle. ⏳⁠ - Into a mixing bowl, add the sugar, pumpkin puree, olive oil, vanilla and the milk mix. Whisk to combine. 🥣⁠ - Sift in the flour, protein powder, cinnamon, ginger, allspice, cloves, bicarbonate of soda and baking powder. Add the salt and whisk to a smooth, thick batter. 👌⁠ - Scoop the batter into the cases, filling ¾ full.⁠ - Bake in the oven for 17 minutes, or until well-risen, golden brown and an inserted skewer comes out clean. 🧼⁠ - Remove from the tin and allow the cupcakes to cool on a wire rack. ✋⁠ - Whip up the cream and place in a piping bag.⁠ - Pipe the cream onto the cupcakes and decorate with crushed cookies and cinnamon. 🤌⁠ - Enjoy straight away or keep in the fridge for 3-5 days in a sealed container. Best enjoyed at room temperature. 😋⁠ - You can freeze the unfrosted cupcakes, wrapped well for 1 month, and allow to defrost before decorating. ❄️⁠ ⁠⁠⁠•⁠ 🎥 - @nourishing.amy⁠ ⁠⁠⁠•⁠ #FormNutrition #PumpkinSpice #PumpkinSpiceRecipes #AutumnRecipes #Fall #PumpkinSpiceProtein #VeganCupcakes #HealthyDessert #PlantPowered #CleanEating #NutritiousTreat #FallFlavours #AutumnBakes

Spiced pear & walnut trifle 🍐 #autumnrecipes #trifle #pear #foodreels #dessertreels

🎃 ROASTED PUMPKIN & FETA QUICHE Early autumn days call for something warm, golden and comforting and this pumpkin quiche is exactly that. 🫶🏼 Buttery homemade pastry, roasted Hokkaido pumpkin, sweet red onion, garlic, creamy Parmesan and crumbled feta, finished with a touch of nutmeg. 🍂 Simple seasonal ingredients, a crisp golden crust and a creamy filling, cosy autumn comfort food at its best. 🤌🏼 Recipe (serves 6–8) Crust: * 250 g flour * 1 tsp salt * 150 g cold butter, cubed * 1 medium egg Filling: * 900 g Hokkaido pumpkin * 1 large red onion, chopped * 2 garlic cloves, chopped * 2 tbsp olive oil * 200 g heavy cream * 4 eggs * 100 g Parmesan, grated * 150 g feta * Salt, pepper & nutmeg Method: 1. Mix flour and salt. Add butter and egg and knead into a dough. Wrap and chill for 30 minutes. 2. Cut the pumpkin and chop the onion and garlic. 3. Roast pumpkin, onion and garlic with olive oil at 180°C / 350°F for 15–20 minutes, until golden. 4. Whisk cream, eggs and Parmesan. Season with salt, pepper and nutmeg. 5. Grease a 28 cm / 11-inch quiche pan. Roll out the pastry, place in the pan and prick the base with a fork. 6. Arrange the roasted pumpkin mixture over the raw pastry. 7. Pour over the Parmesan cream mixture and crumble feta on top. 8. Bake at 180°C / 350°F for about 30-40 minutes, until golden and set. 9. Cool slightly, slice and enjoy warm. 🤎🎃 A cosy vegetarian pumpkin quiche with feta and Parmesan, perfect for autumn lunches, dinners, entertaining or meal prep. Follow @contemporary.cuisine for modern recipes, seasonal cooking & food inspiration 🫶🏼 #PumpkinQuiche #PumpkinRecipes #AutumnRecipes #VegetarianRecipes #QuicheRecipe

Consider this your sign to make your own pumpkin spice syrup. 🎃✨⁣ ⁣ Add it to your morning coffee, drizzle it over pancakes or use it whenever something needs a little seasonal upgrade. 🤎⁣ ⁣ #Gorenje #LifeSimplified #PumpkinSpice #AutumnRecipes

Botaniki nöqteyi-nəzərdən əncir nə giləmeyvə, nə də meyvədir; o, tərs çevrilmiş çiçəkdir. .... Bu çiçəyi biraz çərəz, biraz bal və @pinar.aze labnesi ilə daha sa dadlı etdim. #reel #autumnvibes🍁 #autumnrecipes #video

Pumpkin Bread 🎃🧡 This is one of my favourite recipes ever! I have been making this pumpkin bread every year for around 5-6 years and everyone who tries it absolutely loves it 🥰 It’s so fluffy and airy and it’s just perfection 🧡 Ingredients: 🍂190g pumpkin purée 🍂4 eggs (can sub for flax egg) 🍂180ml vegetable oil 🍂50g brown sugar 🍂200g caster sugar 🍂240g @freee self raising flour 🍂1/2 tsp baking powder 🍂2 tsp cinnamon 🍂1/2 tsp pumpkin spice Simply mix the wet ingredients until smooth and slowly add the dry ingredients until you have a smooth mixture! Add your mixture to a 2lb loaf tin and bake at 180degrees celsius for 55-65 minutes. It should be well risen, golden brown and cooked through! You can slice this once cooled and freeze it for up to three months. I love to enjoy pumpkin bread toasted with butter and cinnamon on top but it’s also delicious eaten exactly how it is 🙌🏻 I hope you love it as much as I do 🥰🧡 #pumpkin #pumpkinspice #pumkinbread #autumnrecipes #pumpkinspicelatte

NOURISHING CHICKEN ORZO SOUP 🍲 485 CALS + 36G PROTEIN PER SERVING This is so full of flavour and packed with nutrients. It’s high in protein and collagen from the bone broth and feels like a literal hug in a bowl. I had mine for lunch and 3 portions left for meal prep. Ingredients (3-4 portions): 4 bone in chicken thighs 2 carrots 1 large leek 4 sticks celery 1 clove garlic 160g orzo 1tbsp olive oil Salt Pepper 2tsp dried thyme 750ml chicken bone broth @boroughbroth Method: Add carrots, celery and leeks to a pan with a little oil. Cook until softened, then add garlic, salt, pepper and dried thyme. Cook for a further few minutes. Add the chicken thighs to the pan, along with the stock and 2 sprigs of thyme. Cook on low for mins. Remove the thighs and take the meat from the bone. Discard of the bones and return the chicken to the pan along with the orzo. Cook for 5 minutes. Serve with a dollop of crème fraiche and a drizzle of olive oil and enjoy!♥️ #autumnrecipes #highproteinrecipe #easyrecipes #chickenorzosoup #soupseason

Homemade apple butter. No notes. 🍎🧈

🍂 The ultimate cozy fall breakfast! Warm, creamy and packed with cinnamon flavour, this Cinnamon Protein Porridge is the easiest breakfast for chilly mornings. ✨ 🥣 Ingredients • 5 scoops vegan cinnamon porridge • 250ml almond milk • 2 tbsp sugar • Cinnamon, to taste 👩‍🍳 Method 1. Add the vegan cinnamon porridge, sugar, cinnamon and almond milk to a bowl. 2. Mix everything together until well combined. 3. Microwave for 1 minute. 4. Stir, add a little extra cinnamon if you like, and enjoy warm! Simple, cozy and ready in just a minute. 🍂 Save this for your next fall breakfast and send it to someone who loves a cozy bowl of porridge! Credit: @_foodbyk #fallrecipes #fallbreakfast #cozyrecipes #proteinbreakfast #highprotein #proteinporridge #porridge #porridgebowl #healthybreakfast #breakfastideas #easybreakfast #quickbreakfast #healthyrecipes #healthyfood #healthyeating #fitfood #fitnessfood #mealprep #proteinrecipes #breakfastrecipe #autumnrecipes #autumnfood #foodreels #reelsrecipes #recipeideas #easyrecipes #foodie #foodinspo #trendingreels #viralreels

No-Roll Pumpkin Cinnamon Buns 🎃 The softest, pillowy pumpkin cinnamon buns 🍂 Naturally golden, tossed in spiced butter sugar, and topped with light cream cheese frosting 🤤 Save this for your weekend autumn baking🧡 ✨ ingredients (tray ~20x30cm) 🥐 Dough: • 530g bread flour • 150ml warm oat milk • 140g homemade pumpkin puré • 90g unsalted butter (melted) • 1 egg • 40g sugar + 10g Pure Via stevia • 1.5 tsp pumpkin pie spice • 1 tsp salt • 7g dry yeast • 15ml sunflower oil (for handling) 🪵 Spiced Cinnamon Coating: • 100g unsalted butter (melted) • 80g brown sugar • 20g stevia pure via • 10g ground cinnamon • 1.5 tsp pumpkin pie spice 🧁 cream cheese frosting: • 150g cream cheese • 100g Greek yoghurt • 15g icing sugar • 10g stevia pure via • 1/2 tsp vanilla extract 🫚 homemade pumpkin pie spice: • 2 tsp ground cinnamon • 1/2 tsp ground ginger • 1/2 tsp ground nutmeg • 1/4 tsp ground cloves 👨‍🍳 method: • Cut butternut squash in half, scoop out seeds, and roast cut-side down at 180°C fan for 40–45 mins until tender. Scoop out, blend until smooth, press through a sieve to remove excess liquid, and weigh out 140g. • make pumpkin pie spice: mix ground cinnamon, ginger, nutmeg and cloves together and set aside. • Whisk warm milk, 150g pumpkin purée, melted butter, egg, sugar, stevia, salt, pumpkin pie spice, and yeast. Add flour, knead 8 mins, then rest for 10 mins. • Drizzle oil over dough and hands, shape into a ball, cover, and let rise in a warm spot until doubled for about 1.5h. • Snip or pinch bite-sized dough pieces, dip in melted butter, coat in spiced cinnamon sugar, and pack evenly into a parchment-lined tray. • Let rest in the tray for 15 mins, then bake at 170°C fan for 30-35 mins until golden and caramelized. (Tent loosely over the top after 20 minutes so the buns don’t burn before the center sets.) • Cool for 10 mins, spread creamy frosting on top, and serve warm. • Enjoy 🧡 #pumpkincinnamonrolls #cinnamonbuns #pumpkinrecipes #easydessert #autumnrecipes