• In a medium-sized saucepan, combine the pumpkin purée, water, coconut palm sugar, and pumpkin spice over medium heat. Stir continuously for about 5 to 10 minutes until the sugar dissolves and the mixture is well combined.
  8 oz pumpkin purée, 1 cup water, ½ cup coconut palm sugar, 1 tsp pumpkin spice
• Remove from heat and allow the syrup to cool, letting the flavors develop. For a stronger pumpkin flavor, let the syrup sit longer before straining. Strain through a mesh strainer into an airtight container, then strain again to remove any remaining pumpkin purée.
• Store the syrup in the refrigerator for up to 2 weeks. Use it for lattes, mocktails, or cocktails.

• Brew one shot of espresso. Froth ½ cup of plant-based milk. Blend the espresso with pumpkin spice syrup, maca powder, and coconut oil until smooth. Add hot water and stir. Pour the frothed milk over the mixture, topping with foam. Sprinkle cinnamon and garnish with edible flower petals.

• In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda,cinnamon, ginger, and salt. Set aside.
  1 cup whole grain flour, 2 tbsp brown sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ½ tsp ginger, ¼ tsp salt
• In a separate medium bowl, whisk together the soy milk and protein powder until well blended.
  2 scoops protein powder, 1 cup light vanilla soy milk
• Add the chai tea, pumpkin, and egg whites to the protein mixture. Mix until fully combined.
  ½ cup chai tea, ¾ cup canned pumpkin, 2 extra-large egg whites
• Pour the liquid mixture into the dry ingredients, stirring gently until just combined. Avoid over mixing to maintain a light, fluffy texture.
• Heat a griddle or large skillet over medium-low heat and lightly coat it with cooking spray or coconut oil.
  coconut oil or cooking spray
• Pour ⅓ cup of batter for each pancake onto the griddle. Cook each pancake for 2 to 3 minutes per side, or until golden brown.
• Serve warm with a pat of butter and a drizzle of maple syrup, if desired.
  2 tbsp butter, 4 tbsp maple syrup

Step 1: Prepare the Flax Egg

• In a small bowl, combine the flax meal and water. Stir well and set aside for 5 minutes to thicken.
  1 tbsp flax meal, 2 tbsp water
• This will act as your egg substitute and help bind the bread.

Step 2: Preheat the Oven and Prepare the Pan

• Preheat the oven to 350°F (175°C).
• Grease a 9-inch loaf pan with cooking spray, or line it with parchment paper for easy removal.

Step 3: Combine the Wet Ingredients

• In a large mixing bowl, whisk together the pumpkin purée, cane sugar, coconut sugar, avocado oil, flax egg, kosher salt, and vanilla extract until smooth and well combined.
  1 14 oz can or 1¼ cups pumpkin purée, ½ cup organic cane sugar, ½ cup coconut palm sugar or brown sugar, ⅔ cup avocado oil, ¼ tsp kosher salt, 1 tsp vanilla extract

Step 4: Add the Spices and Leavening Agents

• Stir in the pumpkin spice, cinnamon, baking soda, and baking powder until evenly incorporated.
  2 tsp pumpkin spice, 1 tsp cinnamon, ¾ tsp baking soda, 1½ tsp baking powder

Step 5: Add the Flour

• Gradually add the flour, folding gently with a spatula or wooden spoon until no dry streaks remain. Be careful not to overmix—the batter should be thick and smooth.
  2 cups all purpose flour or gluten free flour

Step 6: Bake the Pumpkin Bread

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
• Check at about 45 minutes to ensure even baking, as every oven varies.
• Once done, remove from the oven and allow the loaf to cool completely on a wire rack—at least 1 hour before frosting.

Step 7: Make the Vegan Cream Cheese Frosting

• While the bread cools, prepare the frosting.
• In a medium bowl, use a hand mixer to beat together the vegan cream cheese and vegan butter until creamy. Slowly add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
  ¼ cup vegan cream cheese Miyokos brand works best), ¼ cup vegan butter, 1 cup powdered sugar, 1 tsp vanilla extract
• If making ahead, store the frosting in an airtight container in the refrigerator for up to 7 days. Before using, let it sit at room temperature for 30 minutes to soften.

Step 8: Frost and Serve

• Once the pumpkin bread has completely cooled, spread the frosting evenly over the top.
• Slice, serve, and enjoy!
• If you prefer to enjoy it warm, skip the frosting and serve straight from the oven.