Looking for a delicious and easy pumpkin recipe that you can whip up in no time at all? Try these pumpkin pancakes!
They are perfect for fall — just the right hint of pumpkin and spices without it being too much!
We made these as Breakfast for Dinner… and then we also have eaten them for snack and for breakfast! You can slather them with butter and syrup or just eat them warmed with a little butter. Oh and I tried freezing them and they freeze really well!
Pumpkin Pancakes
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tablespoons oil
2 Tablespoons vinegar
2 cups all-purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Mix the milk, pumpkin, egg, oil, and vinegar together in a medium-sized bowl. Combine the rest of the dry ingredients into a separate bowl. Stir dry ingredients into the pumpkin mixture just until combined.
Bake on a lightly oiled or buttered griddle.
Serves 6. Recipe slightly adapted from All Recipes.
Pumpkin and doughnuts mixed together?? Yes, please! If you love muffins and you’re looking for a new recipe to try, put this one at the top of your list!
This recipe is the perfect marrying of two of my favorite things for fall! The muffins were a little drier than I expected and the batter was thick, but when rolled in butter and cinnamon sugar, they were pretty much perfect! And my family agreed!
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a medium bowl; set aside.
Stir together the buttermilk and pumpkin in a small bowl; set aside.
Beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time and beat. Add half of the flour mixture and mix on low speed. Then add half of the pumpkin mixture and mix on low speed. Repeat with the rest of the flour mixture and pumpkin mixture.
Put about 1/3 cup of batter into greased muffin tins and bake at 350 degrees for about 30 minutes (until a toothpick inserted into the center of the muffin comes out clean).
Let the muffins cool on a wire rack for about 10 minutes. While they are cooling, melt the butter and mix together the cinnamon and sugar for the topping.
Roll or dip the muffins completely in butter and then roll or dip them in the cinnamon/sugar mixture until they are fully coated.
Let the muffins cool completely on a wire rack.
Makes 15-18 muffins. Recipe adapted slightly from Brown Eyed Baker.
It’s that time of year when I just want to bake anything and everything pumpkin! It makes me feel like fall is in the air — even if it’s still mostly shorts and t-shirt weather here in Tennessee!
These waffles are so easy to make, they are good for you, and they are just the right blend of hearty but not too dense. I made them yesterday and they were a hit at our house! If you want to add a little fall flavor to your menu this week, try these!
Mix together the dry ingredients in one bowl. Beat together the eggs, buttermilk, pumpkin, and melted butter in another bowl.
Fold the dry ingredients into the wet ingredients until just blended. Preheat waffle iron and grease with cooking spray or butter. Bake waffles according to manufacturer’s directions until golden brown.
Serve with butter and syrup, if desired. Makes 5 Belgian-sized waffles.
Silas and Kathrynne helped me make Pumpkin Chocolate Chip Cookies tonight. We had a blast making them together — and enjoying taste-testing the batter before baking the cookies.
These cookies were very easy to make. I substituted raw sugar for both the brown and regular sugar. And I subbed melted butter for the oil.
Oh and I didn’t see that I was supposed to mix the baking soda in the milk in time. I’d already mixed the baking soda into the dry ingredients, so I just went with that and left the milk out. I’m assuming the purpose of mixing it in is to prevent it from clumping and making a nice bitter bite in a cookie? But truly, that’s just a guess. Anyone know a better reason?
The final result was pretty good. I wouldn’t say they were fantastic. And they were not anywhere near as good as our family’s favorite Whole-Wheat Chocolate Chip Cookies.
But they weren’t bad. Just different… I think most of that was because the pumpkin makes them more cake-y and softer than a typical cookie.
I’ve never been a big fan of Frappes as I prefer my coffee hot. However, I saw this recipe for a Pumpkin Pie Frappe and knew I had to try it.
It didn’t disappoint. I changed a few things — as is to be expected of me! 🙂 I swapped whole milk for the coconut milk, raw sugar for the Stevia, and just threw in a lot of ice instead of actually freezing the coffee.
The end result was delicious — as pronounced by every family member at dinner tonight when I served it as a special treat. 🙂
I was really hopeful about this recipe. I mean, I love pumpkin and I love Magic Bars. So combining the two should work well, right?
Well, actually not, in my opinion. It just tasted off. Like a flavor collision gone wrong. They were also a little too gooey (notice dripping bar in the photos?).
It might just be me, though. So if you try the recipe for 7-Layer Pumpkin Magic Bars, let us know what you think!
By the way, I know I said I was only doing a week of pumpkin recipes, but I found five more recipes I really wanted to try. So you’ll just have to bear with two weeks of pumpkin recipes. 🙂 If you don’t like pumpkin, don’t worry, We’ll be spotlighting apple recipes a little later this month!
