Pumpkin Pie Oatmeal, recipe provided below (adapted from The Cookie Rookie)
- 2 cups 1-minute oats
- 1¼ cup almond milk
- ¾ cup canned pumpkin
- 1 tablespoon light-brown sugar
- 2 teaspoon pumpkin pie spice
- Pinch of salt
- ¼ cup butterscotch chips (optional)
- ¼ cup white chocolate chips (optional)
- ¼ cup chopped walnuts (optional)
- Cool Whip Topping (optional)
- In a microwave safe bowl, whisk together all of the ingredients except for the optional toppings (except for butterscotch and white chocolate chips and walnuts).
- Microwave on high for approximately 2 minutes, or until oatmeal is desired consistency (for thinner oatmeal, add more milk, for thicker, less milk)
- Allow to rest approximately 1 minute an serve hot. Top with walnuts, butterscotch, and chocolate chips if desired. Or top with cool whip for an extra tasty treat!
Pumpkin French Toast, recipe provided below (adapted from Cooking Classy)
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 4 eggs
- 2 Tbsp packed light-brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 9 slices Texas toast (or other white bread such as Challah or French bread)
- Butter, for griddle
- Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine). In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish.
- Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture. I also squeeze gently to soak the mixture to center), then rotate and coat opposite side. Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown. Serve warm with butter and maple syrup.
Pumpkin Chocolate Chip Pancakes, recipe provided below (adapted from Sally's Baking Addiction)
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 heaping teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice1
- 1 cup (180g) semi-sweet chocolate chips
- 1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg
- 3 Tablespoons (45ml) canola or vegetable oil
- 1 and 1/2 cups (360ml) whole milk2
- In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
- I like to mix the wet ingredients in a blender. This guarantees a smoother batter and breaks down the pumpkin. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer. Blender is best.
- Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I usually add more cinnamon.
- Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.