7 Vegan Sweet Potato & Avocado Pumpkin Coffee Cake Recipes

Sweet Potato Avocado Muffins

Sweet Potato Avocado Muffins are a delicious and nutritious treat that combines the earthy sweetness of sweet potatoes with the creamy richness of avocados. These muffins are perfect for breakfast or a snack, and being vegan, they cater to a variety of dietary preferences. Plus, they are easy to make and pack well for on-the-go meals!

Ingredients	Quantity
Cooked sweet potato	1 cup
Ripe avocado	1 medium
Maple syrup	1/2 cup
Unsweetened almond milk	1/3 cup
Whole wheat flour	1 1/2 cups
Baking powder	2 tsp
Baking soda	1/2 tsp
Cinnamon	1 tsp
Nutmeg	1/4 tsp
Salt	1/2 tsp
Chopped walnuts (optional)	1/4 cup

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, mash the cooked sweet potato and avocado until smooth.
Stir in the maple syrup and almond milk until well combined.
In another bowl, mix together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in walnuts if using.
Spoon the batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Allow to cool for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious muffins!

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Pumpkin Coffee Cake With Sweet Potato Swirl

Pumpkin Coffee Cake with Sweet Potato Swirl is a delightful, moist, and flavorful dessert that combines the rich flavors of pumpkin with a creamy sweet potato swirl. This vegan cake is perfect for brunch or dessert, and it’s sure to impress with its beautiful marbled appearance and delicious taste, making it an ideal treat for any occasion.

Ingredients	Quantity
Whole wheat flour	2 cups
Pumpkin puree	1 cup
Cooked sweet potato	1 cup
Maple syrup	3/4 cup
Unsweetened almond milk	1/2 cup
Baking powder	2 tsp
Baking soda	1 tsp
Pumpkin spice	2 tsp
Cinnamon	1 tsp
Salt	1/2 tsp
Vegetable oil	1/4 cup
Chopped pecans (optional)	1/2 cup

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
In a mixing bowl, combine the pumpkin puree, cooked sweet potato, maple syrup, almond milk, and vegetable oil until smooth.
In another bowl, whisk together the whole wheat flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Reserve about 1 cup of batter and spread the remaining batter into the prepared baking pan.
With the reserved batter, create swirls by dolloping it over the base layer and using a knife to create a marble effect.
Sprinkle chopped pecans on top if desired.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy your pumpkin coffee cake!

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Vegan Sweet Potato Avocado Brownies

Vegan Sweet Potato Avocado Brownies are a rich and fudgy dessert that combines the natural sweetness of sweet potatoes with the creamy texture of ripe avocados. These brownies are not only vegan but also packed with nutrients, making them a guilt-free indulgence. Their chocolatey flavor, along with a hint of sweetness, will satisfy your chocolate cravings while keeping it healthy.

Ingredients	Quantity
Cooked sweet potato	1 cup
Ripe avocado	1 medium
Almond milk	1/4 cup
Maple syrup	1/2 cup
Unsweetened cocoa powder	1/2 cup
Whole wheat flour	1/2 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Vanilla extract	1 tsp
Salt	1/4 tsp
Dark chocolate chips (optional)	1/2 cup

Instructions:

Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
In a blender, combine the cooked sweet potato, ripe avocado, almond milk, and maple syrup, and blend until smooth.
In a mixing bowl, whisk together the cocoa powder, whole wheat flour, baking powder, baking soda, vanilla extract, and salt.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in dark chocolate chips if using.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean.
Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely, then cut into squares and enjoy!

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Pumpkin Spice Avocado Pancakes

Ingredients	Quantity
Ripe avocado	1 medium
Pumpkin puree	1 cup
Almond milk	1 cup
Maple syrup	2 tbsp
Whole wheat flour	1 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Pumpkin spice	1 tsp
Vanilla extract	1 tsp
Salt	1/4 tsp
Coconut oil (for cooking)	As needed

Instructions:

In a blender, combine the ripe avocado, pumpkin puree, almond milk, and maple syrup. Blend until smooth.
In a mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, pumpkin spice, and salt.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Heat a skillet over medium heat and lightly grease with coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with your favorite toppings!

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Sweet Potato & Avocado Pumpkin Pie

Sweet Potato & Avocado Pumpkin Pie is a delightful, vegan dessert that brings together the creamy flavors of avocado and sweet potato, perfectly balanced with the warmth of pumpkin spices. This pie is not only delicious but also nutritious, making it an excellent choice for those looking to indulge without compromising on health.

Ingredients	Quantity
Ripe avocado	1 medium
Cooked sweet potato	1 cup
Pumpkin puree	1 cup
Maple syrup	1/2 cup
Coconut milk	1/2 cup
Whole wheat flour	1 cup
Ground cinnamon	1 tsp
Pumpkin spice	1 tsp
Baking powder	1 tsp
Vanilla extract	1 tsp
Salt	1/4 tsp
Vegan butter (for crust)	1/2 cup
Ice water	2-4 tbsp

Instructions:

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the vegan butter and whole wheat flour to form a crumbly mixture; add ice water until a dough forms.
Roll out the dough and press it into a pie dish. Pre-bake the crust for 10 minutes.
In a blender, combine the avocado, sweet potato, pumpkin puree, maple syrup, coconut milk, vanilla extract, and spices. Blend until smooth.
Pour the filling into the pre-baked crust and smooth the top.
Bake for 35-40 minutes or until the filling is set. Allow to cool before serving. Enjoy!

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Creamy Sweet Potato Avocado Cake

Creamy Sweet Potato Avocado Cake is a scrumptious vegan dessert that combines the rich, creamy textures of avocado and sweet potato with the warmth of cinnamon and nutmeg. This moist cake is perfect for any occasion, offering a unique flavor profile that is both wholesome and indulgent. Whether you serve it as a sweet treat or a healthier option for dessert, this cake is sure to impress.

Ingredients	Quantity
Ripe avocado	1 medium
Cooked sweet potato	1 cup
Maple syrup	1/2 cup
Coconut milk	1/2 cup
Whole wheat flour	1 1/2 cups
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Baking soda	1/2 tsp
Salt	1/4 tsp
Vanilla extract	1 tsp
Vegan butter (melted)	1/4 cup

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, mash the avocado and sweet potato until smooth.
Add in the maple syrup, coconut milk, melted vegan butter, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your delicious cake!

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Pumpkin Coffee Cake Energy Bites

Pumpkin Coffee Cake Energy Bites are a delightful vegan snack that offers all the warm, comforting flavors of pumpkin coffee cake in a bite-sized treat. These energy bites are perfect for a quick breakfast, snack, or post-workout refuel. Packed with wholesome ingredients, these bites are easy to make and will satisfy your sweet tooth without any guilt.

Ingredients	Quantity
Rolled oats	1 cup
Pumpkin puree	1/2 cup
Nut butter (peanut or almond)	1/2 cup
Maple syrup	1/4 cup
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Baking powder	1/2 tsp
Chopped nuts (optional)	1/4 cup
Vegan chocolate chips (optional)	1/4 cup

Instructions:

In a mixing bowl, combine rolled oats, pumpkin puree, nut butter, maple syrup, and spices until well mixed.
Stir in baking powder, chopped nuts, and vegan chocolate chips if using.
Chill the mixture in the refrigerator for about 30 minutes to make it easier to handle.
Once chilled, scoop out small portions and roll into balls.
Store in an airtight container in the fridge for up to a week. Enjoy your nutritious energy bites!