Taste it Tuesday: Perfect Back-to-School Pumpkin Breakfast

Fall is my all time favorite time of year! I get to celebrate lots of family birthdays (including my own), the weather is a perfect mixture of crisp breezes and warm afternoons, the kids go back to school, and its Pumpkin Picking Season!!

There's nothing better then slipping on a warm sweater, some comfy boots, and scouting out the perfect pumpkins to decorate or make delicious Fall recipes.

With school starting tomorrow in my Granolaville, I wanted to find a healthy breakfast that would lure my sleepy kids out of bed and get them energized for the day. Check out these yummy pumpkin ideas!

 Pumpkin Spice Waffles 

Pumpkin Spice Waffles

• 1 1/2 cup whole wheat, sprouted, or gluten-free flour
• 3 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 table spoon pumpkin pie spice (or 1 tsp each of cinnamon, ginger, and nutmeg)
• 1/8 teaspoon salt
• 2 eggs, 1 banana, or 1/2 applesauce
• 1/4 cup unrefined/raw sugar
• 1 cup pumpkin puree (fresh or canned)
• 1 2/3 cup almond milk
• 1/4 cup coconut oil

Combine dry ingredients, then dry in a separate bowl. Slowly mix the two together (be sure not to overmix). Pour onto waffle iron, cook until golden.

Pumpkin-Apple-Carrot Muffins

Pumpkin-Apple-Carrot Muffins

 

• 1 1/2 cups whole wheat, sprouted, or gluten-free flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon ground cloves
• 2 eggs
• 3/4 cup unrefined/raw sugar
• 1/2 cup canned or fresh pumpkin
• 1/4 cup applesauce
• 1/2 teaspoon salt
• 1 cup shredded carrots

Preheat oven to 350 degrees. In a large bowl combine flour, baking powder and soda, and spices. 

In a separate bowl add eggs, pumpkin, sugar, applesauce, and salt. Mix well. Pour into greased muffin tins and cook for 20-25 minutes, or until an inserted toothpick comes out clean. Drizzle with raw honey (optional).

Pumpkin Honey Pancakes

 

Pumpkin Honey Pancakes

• 1/2 cup canned pumpkin
• 1/2 cup low-fat vanilla yogurt
• 1/4 teaspoon baking soda
• 1 large egg yolk
• 1/4 cup cake flour
• 4 large egg whites
• 1/4 teaspoon salt
• Cooking spray
• Maple syrup or honey 

Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

 

Let me know if your kids enjoy these! What's your favorite pumpkin recipe?

Welcoming Fall in Granolaville, 

 

 

 

 

 

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