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Pumpkin Banana Smoothie
Breakfast

Pumpkin Banana Smoothie

4.6

Prep
10 min
Cook
Total
495 min

Instructions

  1. 1 Spoon pumpkin puree into a resealable bag and freeze, 8 hours to overnight.
  2. 2 Remove pumpkin from freezer and allow to soften at room temperature, 5 to 10 minutes.
  3. 3 Pour milk into the blender; add pumpkin, banana, brown sugar, cinnamon, and vanilla extract. Blend until smooth, about 3 minutes.

By Alyshia Wesley

Pumpkin Smoothie
Breakfast American

Pumpkin Smoothie

3.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place frozen pumpkin purée in a microwave-safe bowl; heat in the microwave on high to soften, 1 to 2 minutes.
  2. 2 Combine softened pumpkin purée, milk, brown sugar, and cinnamon in blender; blend until smooth.

By Kat G

Pumpkin Crumble Yogurt Parfait
Breakfast

Pumpkin Crumble Yogurt Parfait

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
  2. 2 Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

By France Cevallos

Pumpkin Oatmeal
Breakfast

Pumpkin Oatmeal

3.9

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

By JULOYES

Easy Pumpkin Muffins
Breakfast American

Easy Pumpkin Muffins

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  2. 2 Mix cake mix, pumpkin puree, cinnamon, nutmeg, and cloves in a large bowl until no dry spots remain and the batter is smooth.
  3. 3 Spoon equal amounts of batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.
  5. 5 Serve and enjoy!

By Cindy Costa

Pumpkin Apple Pie Smoothie
Breakfast

Pumpkin Apple Pie Smoothie

3.4

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Place apple in a plastic microwave-safe bowl; pour in enough water to cover 1/4-inch of the bottom of bowl. Partially cover bowl with a lid or paper towel. Microwave in 1 minute intervals until apple is softened, 2 to 3 minutes. Freeze apple in the same container with water until solid, 2 hours to overnight.
  2. 2 Blend frozen apple, almond milk, and pumpkin puree in a blender until smooth; add brown sugar and pumpkin pie spice. Blend until smooth. Add ice and blend until smooth.

By emilycharity

Pumpkin Spice Whipped Coffee
Breakfast

Pumpkin Spice Whipped Coffee

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine milk, pumpkin puree, pumpkin spice syrup, 1/4 teaspoon pumpkin pie spice, and sweetener in a saucepan. Bring to a simmer over medium-high heat. Stir until well combined and heated through.
  2. 2 Combine boiling water, coffee granules, sugar, and remaining 1/4 teaspoon pumpkin pie spice in a tall container. Whip with an immersion blender until foamy, about 2 minutes.
  3. 3 Pour pumpkin-milk mixture into a mug and top with coffee foam.

By Yoly

Instant Pot Pumpkin Quinoa Porridge
Breakfast

Instant Pot Pumpkin Quinoa Porridge

Prep
5 min
Cook
11 min
Total
27 min

Instructions

  1. 1 Combine almond milk, quinoa, pumpkin puree, pumpkin pie spice, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot). Stir lightly until combined.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacture's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid. Stir in vanilla extract and honey.
  4. 4 Divide quinoa evenly between 4 bowls. Top each bowl as desired.

By Tammy Lynn

Spiced Pumpkin Oats
Breakfast

Spiced Pumpkin Oats

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring water to boil in a saucepan. Add oat bran and salt, reduce heat to medium-low; cook and stir until mixture begins to simmer, about 5 minutes.
  2. 2 Stir pumpkin puree, ginger, and cinnamon into oat bran mixture; bring back to a simmer. Stir in sugar and coconut milk; cook and stir until mixture reaches desired consistency.

By varsha

Pumpkin Pie Oatmeal
Breakfast

Pumpkin Pie Oatmeal

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
  2. 2 Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

By ASHESGIZ

Pumpkin French Toast
Breakfast French

Pumpkin French Toast

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Beat eggs, pumpkin purée, cinnamon, and nutmeg together in a shallow bowl. Dip bread slices into pumpkin mixture until coated on both sides.
  2. 2 Melt 1 teaspoon butter in a large skillet over medium-high heat. Cook 4 bread slices in the skillet until browned on both sides, about 3 minutes per side. Repeat with remaining butter and bread.

By CARI

Pumpkin Chaffles
Breakfast

Pumpkin Chaffles

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat a waffle maker according to manual's instructions.
  2. 2 Whisk pumpkin puree, egg, and maple extract together in a small bowl. Stir in mozzarella cheese, almond flour, pumpkin pie spice, and baking powder.
  3. 3 Pour 1/2 of the batter onto the preheated waffle maker, spreading out from the center with a spoon (don't overfill or it will overflow). Close the waffle maker and cook until steaming stops and the chaffle reaches your desired doneness, 3 to 4 minutes. Remove from the waffle maker and repeat with remaining batter. Cool for several minutes while you prepare the whipped cream.
  4. 4 Pour heavy cream into a small bowl and mix with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Reduce speed to medium, add sweetener and maple extract, and whip until stiff peaks form.
  5. 5 Place 1 chaffle on a plate, add a dollop of whipped cream, and sprinkle with cinnamon to serve.

By lutzflcat

Helen's Priceless Pumpkin Pancakes
Breakfast

Helen's Priceless Pumpkin Pancakes

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
  2. 2 Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
  3. 3 Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
  4. 4 Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

By Montana Mike

Vegan Pumpkin Waffles
Breakfast

Vegan Pumpkin Waffles

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Combine almond milk, pumpkin puree, sugar, oil, and vanilla extract in a bowl. Add flour, pumpkin pie spice, baking powder, salt, baking soda, and nutmeg. Stir until well combined.
  2. 2 Preheat a 4-inch mini waffle iron according to manufacturer's instructions. Pour in about 2 tablespoons batter per waffle and cook until golden brown, about 5 minutes.

By Yoly

Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes
Breakfast

Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

1.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
  2. 2 Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
  3. 3 Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By cjcuppycake

Pumpkin Cream Cold Brew
Breakfast American

Pumpkin Cream Cold Brew

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine heavy whipping cream, pumpkin puree, pumpkin pie syrup, and pumpkin spice in a bowl. Whip with a hand mixer until creamy and slightly thickened.
  2. 2 Fill 2 glasses with ice. Add 1 tablespoon vanilla syrup to each glass, fill 2/3 of the way with cold brew coffee, and divide pumpkin cream evenly between both.

By Yoly

Quick Pumpkin Spice Latte
Breakfast American

Quick Pumpkin Spice Latte

4.2

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Whisk ½ cup milk, sugar, pumpkin purée, pumpkin pie spice, and vanilla extract together in a small saucepan over low heat; simmer for 5 minutes. Whisk in remaining ½ cup milk.
  2. 2 Strain milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to the saucepan; simmer and whisk, 2 minutes. Whisk in espresso until foamy, 1 minute.

By Leah

Pumpkin Yeast Bread
Breakfast

Pumpkin Yeast Bread

4.2

Prep
Cook
Total

Instructions

  1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
  2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

By gerilyn hamilton

Fluffy Vegan Pumpkin Pancakes
Breakfast

Fluffy Vegan Pumpkin Pancakes

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
  2. 2 Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
  3. 3 Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

By Sarah Murphy

Instant Pot® Cranberry-Pumpkin Steel Cut Oatmeal
Breakfast

Instant Pot® Cranberry-Pumpkin Steel Cut Oatmeal

3.6

Prep
5 min
Cook
13 min
Total
28 min

Instructions

  1. 1 Place oats in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with pumpkin pie spice and salt. Add water, milk, pumpkin puree, and cranberries. Stir lightly.
  2. 2 Close and lock the lid. Set to Manual; select high pressure according to manufacturer's instructions. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Keep warm for 5 minutes more after cooking time is complete.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in honey; divide oatmeal into 4 bowls. Top each serving with 1 tablespoon walnuts and 1 1/2 teaspoons brown sugar.

By Tammy Lynn

Gluten-Free Pumpkin Bread and Cream Cheese Icing
Breakfast

Gluten-Free Pumpkin Bread and Cream Cheese Icing

4.9

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
  4. 4 Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

By dm5533

Double Pumpkin Pancake
Breakfast

Double Pumpkin Pancake

1.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes.
  2. 2 Mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. Beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth.
  3. 3 Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.

By Michelle Foo

Pumpkin Quinoa Bread
Breakfast

Pumpkin Quinoa Bread

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.
  3. 3 Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

By jabguit

Pumpkin Peanut Butter Smoothie
Breakfast

Pumpkin Peanut Butter Smoothie

2.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend banana, strawberries, milk, yogurt, pumpkin puree, peanut butter, brown sugar, 1/4 teaspoon cinnamon, and nutmeg in a blender until smooth; add ice cubes and again blend until smooth. Pour smoothie into 4 glasses and top with whipped cream and a pinch of cinnamon.

By ALESIAC