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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

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

Sweet Potato Breakfast Pancakes
Breakfast

Sweet Potato Breakfast Pancakes

3.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth; gradually beat into the dry mixture to incorporate into a batter.
  2. 2 Heat a large skillet over medium heat; add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.

By ReynnaRose

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

Grain-Free Pumpkin Pancakes
Breakfast

Grain-Free Pumpkin Pancakes

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
  3. 3 Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
  4. 4 Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.

By Chef Lizzie

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

Pumpkin Spice Oatmeal
Breakfast

Pumpkin Spice Oatmeal

3.0

Prep
5 min
Cook
5 min
Total
12 min

Instructions

  1. 1 Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
  2. 2 Remove from heat; let oatmeal set 2 minutes before serving.

By sgonzalez

Eggnog French Toast
Breakfast American

Eggnog French Toast

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk eggnog, eggs, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended; pour into a shallow dish.
  3. 3 Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
  4. 4 Dip one slice of bread at a time into eggnog mixture, being sure to coat each side of the bread thoroughly.
  5. 5 Place prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side.
  6. 6 Place cooked bread slices on a serving plate and cover with foil to keep warm until all the slices are cooked. Serve immediately.

By robynp80

Bread Pudding Made with Cinnamon Rolls
Breakfast

Bread Pudding Made with Cinnamon Rolls

5.0

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  2. 2 Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
  3. 3 Transfer cinnamon roll mix to a casserole dish and dot with butter.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

By Kellidd

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

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

Pumpkin Pie Muffins
Breakfast

Pumpkin Pie Muffins

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
  2. 2 Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.

By PChicki

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

Crunchy Pumpkin Pie Granola
Breakfast

Crunchy Pumpkin Pie Granola

4.3

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
  2. 2 Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
  3. 3 Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
  4. 4 Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

By betsygoldstein

Overnight Caramel Gingerbread Oats
Breakfast

Overnight Caramel Gingerbread Oats

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Melt butter in a small pan over medium heat. Saute pear, walnuts, and 1/4 teaspoon cinnamon until pear softens, about 5 minutes. Remove from heat and let cool.
  2. 2 Combine protein drink and oats in a small Mason jar. Mix in cooled pear and walnuts. Seal and refrigerate, 8 hours to overnight.
  3. 3 Add pumpkin spice, ginger, and remaining cinnamon to the oats the following morning. Stir to combine.

By thedailygourmet

Easy Pumpkin Pancakes
Breakfast

Easy Pumpkin Pancakes

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth.
  2. 2 Heat a lightly oiled 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 MeriB

Rice and Quinoa Breakfast Pudding
Breakfast

Rice and Quinoa Breakfast Pudding

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.
  2. 2 Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
  3. 3 Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.

By Lindsay Wilbanks

Shannon's Oven Pancake
Breakfast

Shannon's Oven Pancake

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Stir white sugar and 1 tablespoon brown sugar together in a small bowl. Stir flour, cinnamon, pumpkin pie spice, and salt together in a separate bowl with a whisk.
  3. 3 Put butter in an 8-inch cake pan and melt in preheated oven, 3 to 5 minutes.
  4. 4 Sprinkle remaining brown sugar over the melted butter in the cake pan.
  5. 5 Beat eggs, milk, vanilla extract, and almond extract together in a larger bowl with an electric mixer; stir into the flour mixture until you have a smooth batter. Pour the batter over the butter and brown sugar in the cake pan. Sprinkle white and brown sugar mixture over the batter.
  6. 6 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

By Shannon

Mayan Mocha Powder
Breakfast Mexican

Mayan Mocha Powder

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

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

Quick and Easy Pumpkin Pancakes
Breakfast

Quick and Easy Pumpkin Pancakes

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
  2. 2 Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
  3. 3 Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners' sugar on top.

By Matt Lenell

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

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

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