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Gingerbread and Apple Loaf
Breakfast American

Gingerbread and Apple Loaf

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a (9x5-inch) loaf pan (or 2 smaller pans) with butter.
  2. 2 Warm syrup, water, ¾ cup butter, and sugar in a saucepan over low heat until butter and sugar are just melted; mix well.
  3. 3 Off heat, grate apples directly into the saucepan. Sift flour, baking soda, ginger, and allspice over apples; stir until batter is just combined. Do not overmix. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 35 minutes.

By PLMLee

Amazing Slow Cooker French Toast
Breakfast American

Amazing Slow Cooker French Toast

4.4

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Grease the inside of a slow cooker.
  2. 2 Place apple pieces in the prepared slow cooker; sprinkle brown sugar on top, then dot with butter slices.
  3. 3 Whisk eggs, milk, vanilla extract, and allspice together in a bowl until smooth; add raisins. Stir bread chunks into egg mixture until saturated; transfer to the slow cooker. Cover slow cooker.
  4. 4 Cook on High for 2 hours.

By groucho

Maple Pumpkin Yogurt Parfait
Breakfast American

Maple Pumpkin Yogurt Parfait

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk Greek yogurt, maple syrup, vanilla extract, maple extract, and salt together in a bowl until thoroughly combined.
  2. 2 Transfer ½ cup maple-yogurt mixture to a separate bowl; whisk in pumpkin purée, cinnamon, cloves, nutmeg, and allspice until thoroughly combined.
  3. 3 Place a small amount of maple-yogurt mixture in 4 small jars or containers; top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola.
  4. 4 Serve immediately or cover and keep refrigerated until ready to serve.

By Kim

Pumpkin Quinoa Pancakes
Breakfast American

Pumpkin Quinoa Pancakes

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
  2. 2 Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
  3. 3 Preheat a large nonstick skillet over medium heat; spray with cooking spray. Pour 1/4 cup batter into the skillet. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and continue cooking until the center springs back when pressed, 2 to 3 minutes. Repeat with remaining batter.

By capricious

Sweet Potato and Orange Bread
Breakfast American

Sweet Potato and Orange Bread

4.4

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.
  2. 2 In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.
  3. 3 Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.

By Umm Asiyah

Gluten-Free Choc Chip Oatmeal Muffins
Breakfast American

Gluten-Free Choc Chip Oatmeal Muffins

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Beat together brown sugar and butter in a large bowl with an electric mixer until creamy. Add egg and beat until well combined.
  3. 3 Whisk together flour, cinnamon, baking powder, baking soda, salt, and allspice in another bowl until well combined. Stir 1/2 of the flour mixture into butter mixture until incorporated. Stir in applesauce; mix well. Stir in remaining flour mixture and mix until just combined. Fold in oats and chocolate chips. Pour batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

By celenacollins

Apple Oatmeal Breakfast Cups
Breakfast American

Apple Oatmeal Breakfast Cups

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease muffin cups or line with paper liners.
  2. 2 Combine oats, oat flour, cinnamon, allspice, baking soda, and salt in a large bowl. Add apples, yogurt, eggs, brown sugar, butter, and vanilla extract to oat mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

By Cheryl Belanger

Zucchini Carrot Bread
Breakfast American

Zucchini Carrot Bread

3.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
  2. 2 Whisk flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a large bowl until well combined. Beat sugar, applesauce, and eggs together in a separate bowl with an electric mixer until thoroughly combined. Stir in flour mixture until just combined; fold in zucchini and carrots. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.

By saranade60

Banana Oatmeal Muffins
Breakfast American

Banana Oatmeal Muffins

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
  2. 2 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture until completely blended; beat in vanilla extract with remaining egg.
  3. 3 Mix bananas, milk, and allspice together in a separate bowl; stir into creamed butter mixture. Whisk flour, baking powder, baking soda, and salt together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter.
  4. 4 Scoop batter into the muffin cups using a large ice-cream scoop.
  5. 5 Bake in the preheated oven until a toothpick inserted in the centers of the muffins comes out clean, 25 to 35 minutes.

By Olivia

Moist Persimmon Bread
Breakfast American

Moist Persimmon Bread

4.8

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir sugar, wheat flour, all-purpose flour, oatmeal, salt, cinnamon, nutmeg, allspice, cloves, and baking soda together in a large bowl until well mixed. Set aside.
  3. 3 Stir persimmon pulp, applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.

By OLLIEKAAT

Spiced Applesauce Bread
Breakfast American

Spiced Applesauce Bread

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  2. 2 Combine applesauce, sugar, oil, eggs, and milk in a large bowl; beat well. Sift in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt; stir until smooth. Fold in pecans. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

By LOUISE

Pumpkin Pancakes
Breakfast American

Pumpkin Pancakes

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Whisk milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
  2. 2 Whisk flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a medium bowl. Whisk into pumpkin mixture until no dry streaks remain.
  3. 3 Spray a griddle or skillet with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the griddle; flatten slightly.
  4. 4 Cook until small bubbles form on surface, and edges look set, 2 to 3 minutes.
  5. 5 Flip and cook until golden, about 2 minutes more. Repeat with remaining batter.

By Allrecipes Member

Chef John's Monte Cristo Benedict
Breakfast American

Chef John's Monte Cristo Benedict

4.4

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Whisk 2 eggs, cream, sugar, cinnamon, allspice, 1 pinch salt, and 1 pinch cayenne pepper together in a bowl until thoroughly combined.
  3. 3 Lay bread slices, one at a time, into egg mixture; let bread absorb mixture. Flip bread slices; let bread absorb mixture until almost all mixture has been absorbed, about 10 minutes.
  4. 4 Heat a large skillet over medium heat; add butter and let melt. Add bread slices; cook until browned, 2 to 3 minutes per side. Transfer French toast to a baking sheet.
  5. 5 Add ham slices to the skillet; cook until begins to brown, about 1 minute per side.
  6. 6 Place 1 slice Cheddar cheese on 1 slice French toast, top with 2 slices ham, and top ham with 1 slice Havarti cheese. Repeat with remaining Cheddar cheese, French toast, ham, and Havarti cheese.
  7. 7 Bake in the preheated oven until French toast slices are no longer wet, batter is set, and cheeses have melted and begun to brown, about 20 minutes.
  8. 8 Place sandwiches on serving plates; top each with 2 poached eggs and chives. Season with 1 pinch salt and 1 pinch cayenne pepper.

By John Mitzewich

Scrapple (Mush)
Breakfast American

Scrapple (Mush)

4.0

Prep
20 min
Cook
160 min
Total
660 min

Instructions

  1. 1 Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
  2. 2 Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
  3. 3 While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
  4. 4 To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

By Kudu

Chef John's Pumpkin Pancakes
Breakfast American

Chef John's Pumpkin Pancakes

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large bowl; whisk together until aerated, about 2 minutes.
  2. 2 Combine pumpkin puree, egg, lemon juice, 2 tablespoons vegetable oil, lemon zest, cinnamon, ginger, and allspice in a second large bowl. Mix in flour mixture and stir just until batter is moistened. Do not overmix.
  3. 3 Coat a large skillet with 1 teaspoon vegetable oil over medium heat.
  4. 4 Pour batter into the prepared skillet 1/4 cup at a time and cook until pancakes are golden brown, about 3 minutes per side.

By John Mitzewich

Apple Pie Baked Oatmeal
Breakfast American

Apple Pie Baked Oatmeal

4.9

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 11x7-inch baking dish with baking spray.
  2. 2 Place oats in a large skillet over medium heat; toast, stirring often, until oats are beginning to brown and smell nutty, about 4 minutes. Add cinnamon, ginger, allspice, nutmeg, and cardamom; continue toasting, stirring frequently, for another 1 to 2 minutes. Transfer to a medium mixing bowl and cool slightly.
  3. 3 Add 3/4 cup pecans, baking powder, and salt to the oat mixture; stir to combine.
  4. 4 Melt 3 tablespoons butter in a large microwave-safe bowl. Whisk in 6 tablespoons brown sugar. Add milk, egg, and vanilla to the bowl, whisking until combined. Stir the oat mixture evenly into the milk mixture. Fold in 1/2 of the apple pieces. Spoon mixture into the prepared pan.
  5. 5 Bake in the preheated oven until golden brown and set, 35 to 40 minutes.
  6. 6 While the oatmeal bakes, add remaining butter and apple pieces to a nonstick skillet over medium heat. Add remaining brown sugar and maple syrup. Cook, stirring often, until apples soften and the liquid thickens into a syrup, 8 to 10 minutes.
  7. 7 Spoon apple mixture over the baked oatmeal after you've removed it from the oven. Sprinkle remaining pecans over the top.

By Darcy Lenz

Pumpkin Waffles
Breakfast American

Pumpkin Waffles

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Combine flour, brown sugar, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl. Stir milk, pumpkin, and egg yolks together in a separate bowl. Whip egg whites in a clean dry bowl until soft peaks form.
  3. 3 Stir flour mixture and 1/4 cup melted butter into pumpkin mixture just until combined. Fold 1/3 of the egg whites into the batter with a spatula until incorporated. Gently fold in remaining egg whites. Cook waffles in preheated waffle iron according to manufacturer's instructions.
  4. 4 To make the syrup: Stir sugar, cornstarch, and cinnamon together in a saucepan. Stir in apple cider and lemon juice. Cook over medium heat until mixture comes to a boil; continue boiling until thickened, about 2 minutes. Remove from heat and stir in 2 tablespoons of butter until melted. Serve waffles warm with apple cider syrup.

By JEANETTE B

Maple Pumpkin Doughnuts
Breakfast American

Maple Pumpkin Doughnuts

4.4

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
  2. 2 Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
  3. 3 Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
  4. 4 Scoop about 1/4 cup batter into each well of the prepared doughnut pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a doughnut comes out clean, 9 to 13 minutes. Cool completely in the pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to a wire rack.
  6. 6 Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
  7. 7 Press doughnuts face down into glaze to cover the top completely. Place doughnuts on a wire rack until glaze begins to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

By sweetlab

Banana Bran Zucchini Bread
Breakfast American

Banana Bran Zucchini Bread

4.6

Prep
30 min
Cook
50 min
Total
200 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. 2 Stir together the pumpkin, banana, egg, and egg whites in a large bowl. Beat in maple syrup, sugar, and vanilla; the batter should be a bit frothy. Stir in zucchini; set aside.
  3. 3 Mix flour, bran, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually add the flour mixture to the zucchini mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough.
  4. 4 Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.

By smiithh

Easter Hot Cross Buns
Breakfast American

Easter Hot Cross Buns

4.3

Prep
40 min
Cook
12 min
Total
232 min

Instructions

  1. 1 Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
  2. 2 Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
  3. 3 Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
  4. 4 Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
  5. 5 Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
  6. 6 Preheat oven to 400 degrees F (200 degrees C).
  7. 7 Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
  8. 8 Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
  9. 9 Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

By Violet

Glazed Pumpkin Spice Muffins
Breakfast American

Glazed Pumpkin Spice Muffins

Prep
20 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
  2. 2 Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
  3. 3 Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
  5. 5 While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
  6. 6 Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.

By BGTP CookandBake

Chef John's Pumpkin Cinnamon Rolls
Breakfast American

Chef John's Pumpkin Cinnamon Rolls

4.3

Prep
30 min
Cook
30 min
Total
210 min

Instructions

  1. 1 Combine brown sugar, ¼ cup white sugar, and cinnamon together in a small bowl; set aside.
  2. 2 Dissolve yeast and ½ teaspoon white sugar in warm water in the bowl of a stand mixer. Whisk together; let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
  3. 3 Stir pumpkin purée, heavy cream, remaining ¼ cup white sugar, ¼ cup melted butter, salt, ½ teaspoon vanilla, ginger, and allspice into yeast mixer in the bowl of the stand mixer. Add 2 cups flour and egg; fit mixer with dough hook attachment and mix until combined, about 2 minutes.
  4. 4 Add remaining 2 ¼ cups flour; mix on low until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes, adding more flour if mixture is too sticky.
  5. 5 Remove dough from hook; shape into a ball. Lightly coat the stand mixer bowl with vegetable oil, return dough to the bowl, turning to coat with oil. Cover bowl with aluminum foil; set aside to rise in a warm place until doubled in volume, about 1 ½ hours.
  6. 6 Generously butter a 13x9-inch baking dish.
  7. 7 Turn dough out onto a well-floured surface. Flatten into a rectangular shape about 1-inch thick using your hands. Generously sprinkle both sides of dough with flour; roll out to about a 20x12-inch rectangle. Pour 5 tablespoons melted butter over top; evenly brush over surface, leaving 2 inches along one wide edge unbuttered. Sprinkle brown sugar mixture over dough; moisten unbuttered edge with water. Roll dough tightly into a log, starting at the buttered wide edge; press firmly along moistened wide edge to seal.
  8. 8 Trim and discard uneven ends from the roll. Slice rolled dough into 16 equally-sized pinwheels; place pinwheels, cut-sides up, in the prepared baking dish. Cover with plastic wrap; set aside to rise in a warm place until doubled in volume, 45 to 60 minutes.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.
  11. 11 Whisk confectioners' sugar, cream cheese, milk, and remaining ¼ teaspoon vanilla extract together in a large bowl until smooth; drizzle over warm cinnamon rolls. Sprinkle pumpkin seeds over rolls to serve.

By John Mitzewich

Carrot, Apple, and Zucchini Muffins
Breakfast American

Carrot, Apple, and Zucchini Muffins

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
  2. 2 Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
  3. 3 Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By Judith Fowler

Pumpkin Streusel Muffins
Breakfast American

Pumpkin Streusel Muffins

5.0

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.
  2. 2 Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.
  3. 3 Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kat Cables Table

Blended Baked Oats 5 Ways
Breakfast American

Blended Baked Oats 5 Ways

4.8

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.
  2. 2 Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.
  3. 3 Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.
  4. 4 Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.
  5. 5 Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.

By Kim

Chef John's French Toast
Breakfast

Chef John's French Toast

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
  3. 3 Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
  4. 4 Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

By John Mitzewich

Kerry's French Toast
Breakfast

Kerry's French Toast

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 In a medium bowl, blend the cream cheese with brown sugar, allspice, nutmeg and cinnamon
  2. 2 Spread 4 slices bread with the cream cheese mixture, and top with remaining bread slices, creating sandwiches.
  3. 3 Mix eggs and milk in a shallow bowl. Dip bread into the egg and milk to coat thoroughly.
  4. 4 Melt butter in a medium skillet over medium high heat. Cook coated bread slices 2 to 4 minutes on each side, or until golden brown.

By Kerry Carpenter Lubecki

Incredibly Sweet and Aromatic French Toast
Breakfast

Incredibly Sweet and Aromatic French Toast

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat.
  2. 2 Whisk milk, eggs, sugar, vanilla extract, cinnamon, and allspice together in a large bowl. Dip each slice of bread into egg mixture to coat.
  3. 3 Place coated bread into skillet and cook until golden brown on 1 side, about 1 minute. Flip and continue cooking until second side is golden, about 1 minute more. Remove to a plate and repeat with remaining bread slices.
  4. 4 Sift confectioners' sugar over top of the French toast, slice diagonally, and serve.

By John Young

Really Rich Banana Bread
Breakfast

Really Rich Banana Bread

4.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. In a separate bowl, stir together flour, baking powder, nutmeg, allspice and salt. Blend the flour mixture into the butter and egg mixture a bit at a time, beating well after each addition.. Stir in the banana and vanilla; mixing just enough to evenly combine. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 90 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool the cake in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

By Mama_B