It’s fall, so the pumpkin takeover is officially here, and we can’t say we’re upset about it. Whether or not you love pumpkin pie (some don’t, it’s okay, kind of), you’ve definitely ordered a pumpkin spice latte one morning or indulged in a few handfuls of pumpkin spice granola. There are so many pumpkin-flavored options out there we even made a quiz about it. Fall is a special time of year, so just go with it.
Our favorite way to enjoy the sweet squash? Breakfast. Start the day off right, everyone.
Combine pear, Greek yogurt, and pumpkin spice, and you’ve got a pancake recipe for the books. The breakfast books, that is.
You’ll want to eat this immediately out of the oven, but save a few slices for a decadent breakfast and you’ll be eternally grateful (for pumpkin and for your planning skills).
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon salt
big pinch of black pepper
1 large egg
1/2 cup unsalted butter, melted
1 cup pumpkin puree
1 cup light packed brown sugar
2 teaspoons orange juice
1 teaspoon pure vanilla extract
1/3 cup walnuts, very coarsely chopped
Place a rack in the center of the oven and preheat oven to 350F. Grease and flour a 9×5-inch loaf pan and set aside. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt, and pinch of pepper. Set aside.
In a separate medium bowl, whisk together egg, melted butter, and pumpkin puree until well combined. Add sugar, orange juice and vanilla extract and whisk well. Pour the wet ingredients all at once into the dry ingredients. Stir until thoroughly combined, and no pockets of flour remain in the batter. Batter will be pretty thick, not pourable. Spoon batter into the prepared loaf pan. Top with walnuts.
Bake for 45 to 55 minutes or until a skewer inserted in the bread comes out clean. Remove from the oven and allow to cool for 15 minutes before removing to a wire rack to cool completely. Serve warm with extra butter and honey.
This is the easiest, most pumpkin-y (that’s a word, no?) smoothie you’ve ever tasted. It’s only a few ingredients, and it tastes like a pumpkin pie milkshake. What’s not to love?
1/2 cup pumpkin puree
1/4 cup almond milk
4-5 ice cubes
1/4 teaspoon pumpkin pie spice
In a blender, add the pumpkin puree, banana, almond milk and pumpkin spice. Pulse until well mixed; add the ice to the smoothie and continue pulsing until completely smooth. Serve smoothie with a pinch of cinnamon on top.
For all these recipes, you probably stocked up on pumpkin puree. Well, here’s another genius way to use it all up. Fluffy on the inside, crispy on the outside, these waffles will impress any breakfast guest.
2 ¼ cups oat flour
1 tablespoon baking powder
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
3 large eggs
⅔ cup milk of choice
½ cup melted coconut oil
½ cup packed pumpkin puree
3 tablespoons maple syrup
1 tablespoon vanilla extract
In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine. In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.
Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined. Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. Repeat with remaining batter and serve with desired toppings on the side.
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