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| Pumpkin Pie Oatmeal Via Damn Delicious |
Pumpkin Pie Oatmeal
Yield: 4 servings
Prep time: 5 minutes
Cook time: 5 minutes
Total Time 10 minutes
Ingredients:
1 cup old-fashioned rolled oats
1 3/4 cups almond milk
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1/4 cup maple syrup
Directions:
Combine oats and milk in a small saucepan over medium heat.
Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute.
Serve immediately, garnished with pecans and maple syrup, if desired.
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| Pumpkin Waffles Via No. 2 Pencil |
Pumpkin Waffles
Prep Time: 10 minutes
Cook Time: 2 minutes
Yield: 8 waffles
Ingredients:
2 cups of all-pupose flour
3 tablespoons of firmly packed dark brown sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon or pumpkin pie spice
1/2 teaspoon of kosher salt Coupons
1 1/2 cups of milk
1 cup of canned 100% pure pumpkin
1 egg yolk plus 3 egg whites
4 tablespoons of melted cooled butter
2 tablespoons of apple cider vinegar
Instructions:
In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.
Combine dry ingredients in a large mixing bowl and whisk together.
Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.
Add pumpkin mixture to dry ingredients and stir to combine.
Gently fold in egg whites.
Use batter immediately in waffle maker.
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| Pumpkin Bread Via Baked by an Introvert |
Pumpkin Bread
Author: Jen Sobjack
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 10
Ingredients
1 (15 ounce) can pumpkin puree
1/4 cup vegetable oil
1/4 cup unsalted butter melted and cooled
3/4 cup granulated sugar
1/2 cup light brown sugar packed
2 large eggs
1/3 cup buttermilk
2 cups all-purpose flour
1 and 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Instructions
Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside for 10 minutes.
Adjust the oven rack to the lower third position and heat the oven to 350ºF. Lightly grease and flour a 9x5-inch loaf pan. Set aside.
In a large mixing bowl, combine the oil, butter and sugars. Stir with a whisk until combined. Add the eggs, one at a time, mixing well after each addition.
Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree into the bowl with the wet ingredients. Add the buttermilk and whisk to combine.
In a medium bowl, combine the flour, cinnamon, salt, baking soda, nutmeg, and cloves. Stir with a whisk. Add to pumpkin mixture and mix just until the flour is incorporated, taking care not to overwork the batter.
Transfer the batter to the prepared pan and bake for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.
Recipe Notes
Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done. Bread will keep for up to 3 days wrapped in plastic wrap and stored at room temperature.
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