Category Archives: Baking

Maple Glazed Pumpkin Cupcakes

When mixing up the ingredients for this pumpkin cupcakes recipe, I realized how lucky I was to have a sister who makes me amazing baking ingredients, like homemade vanilla sugar, vanilla, and poudre douce.

I’m not the baker sister; Steph McVox is. But I do love it. Baking is a stress reliever and I think of the people I love while doing it. My sister, her cakes and scones will spoil you for life. My grandmother, we all have our favourite Frankie baked goods (mine is her shortbread, but I also love her hermit cookies). My aunts, who take after Frankie and bake and decorate beautiful cakes. My mom, whose pies are works of art (here and here). My mother-in-law, who claims to not like baking but bakes delicious bars and cookies. My friends, sister-in-laws and cousins, who bring or bake cookies and cakes when I see them!

I break vegan for these homemade baked goods—and when baking for others I still bake with butter and eggs. This is because I haven’t found many vegan baking recipes I can trust! I’ve made a few muffin recipes but get discouraged by dense and flat muffins—that taste just OK. The need to use up some thawed pumpkin had me thumbing through some cookbooks and I came across this recipe for Oh She Glows High Rise Pumpkin Cupcakes. These cupcakes are a keeper and I’ll use this recipe as a base for other cupcakes. They rise nice and high and the crumb is tender. Not overly sweet, the maple glaze round them out nicely. –bvox

Maple Glazed Pumpkin Cupcakes

  • 2 1/4 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons sugar (I used Steph McVox’s vanilla sugar for this)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons pumpkin spice blend (or 1/2 tsp nutmeg, 2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/8 tsp ground cloves)
  • 1/tsp poudre douce (optional)
  • 3/4 cup unsweetened pumpkin purée
  • 1 cup unsweetened almond milk
  • 1/4 cup pure maple syrup
  • 1/4 cup grapeseed oil or refined coconut oil melted (refined has no coconut smell or flavor)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • Maple glaze (recipe below)

  1. Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with oil or line it with large nonstick paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices until combined.
  3. In a medium bowl, whisk together the pumpkin purée, milk, maple syrup, oil, lemon juice, and vanilla until smooth.
  4. Add the wet mixture to the dry mixture and stir until combined. Stop mixing as soon as there are no dry patches of flour, on the bottom of the bowl; it’s important not to overmix spelt flour as it can result in a dense cupcake. The batter will be quite thick but this is normal.
  5. Scoop the batter (I use a retractable ice cream scoop) into each well of the prepared muffin tin, filling them two-thirds to three-quarters full. Smooth out the tops a bit. Bake for 24 to 30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean and the cake springs back—very slowly—when touched.
  6. Let cool in the pan on a cooling rack for about 10 minutes, then transfer the cupcakes to the rack and let cool completely.
  7. Drizzle the glaze or frost the cooled cupcakes with maple glaze
  8. Store in an airtight container in the fridge for up to 5 days.


Maple Glaze

  • 2 tablespoon melted vegan soy free butter (I use Earth Balance)
  • 1/4 cup pure maple syrup
  • Heaping 1/2 cup or more powdered sugar
  • 1/2 teaspoon of vanilla
  • pinch of salt

Pistachio and Cranberry Biscotti with Chocolate

IMG_2824This biscotti originates with ‘Biscotti di Stephi’, Steph McVox’s biscotti recipe. I love this biscotti for its soft cookie-like crumb. Not too crisp, yet it holds up when dunked into a coffee (or wine, if you will).

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Cherry Crumb Cake

If life is a bowl of cherries, then what is a freshly baked cherry crumb cake? Not to wax poetic, but the cherry season is so short and when the cherries come in from British Columbia, I get excited and get busy in the kitchen. I usually make some type of preserve with cherries but decided to make this cake after browsing a past issue of Baked from Scratch magazine. Continue reading

Almond Date Granola Bars

Up your granola bar game with these simple, healthy no-bake bars. Packed with good stuff, these bars are a great guilt-free snack. Not only are the almond butter and dates a tasty combination, they bind these chewy bars together perfectly.

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Skillet Granola


Making granola in a skillet couldn’t be any easier; this batch took me less than 10 minutes to make. I simply tossed all of the ingredients in the skillet, and voila!

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Apple Cinnamon Muffins


These mini apple muffins are a big hit with adults and kids alike. I made these when my niece Daisy was visiting Vancouver and she gobbled them up. Continue reading

Leslie’s Tourtière

IMG_0454Each Christmas our mom Leslie makes tourtière, the French Canadian classic. Traditionally tourtière is a New Year’s Eve meal in Quebec but it has become our family tradition to have it on Christmas Eve. I look forward to it as my mom makes a vegetarian version with veggie ground round for me! Served up savoury with baking spices such as nutmeg, allspice, cinnamon – tourtière is comfort food on steroids. Continue reading