Pumpkin Breakfast Ideas
When fall rolls around after the blisteringly hot summers we have here in Texas, my mind turns to pumpkins. Pumpkins are a healthful vegetable, and they’re delicious too! They are low-calorie, and they contain no saturated fats or cholesterol. They’re full of fiber, antioxidants, minerals, and vitamins. So even though the recipes below are a little on the indulgent side, you can enjoy them now and then knowing that you’re benefiting from eating a vegetable that can contribute some health benefits while providing a yummy breakfast (or dessert or snack)!
About this time of year, I start to plan out our yearly visit to the pumpkin patch, get the girls ready to paint pumpkins for the porch, and most importantly start cooking pumpkin flavored foods! Here are a few tasty recipes that you can use for breakfast (or anytime really). My 6-year-old loves cooking, so she did most of the steps on these 3 recipes, so give it a try in your house.
- 2 1/4 cups all purpose flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 cups granulated sugar
- 1 3/4 cups (15 oz can) pure pumpkin
- 1/2 cup vegetable oil
- 1 cup fresh, frozen, or sweetened dried cranberries
- Preheat oven to 350 degrees.
- Grease and flour two loaf pans.
- Combine flour, pumpkin pie spice, baking powder, and salt in a large bowl.
- Combine eggs, sugar, pumpkin, and oil in a small mixing bowl. Beat until just blended.
- Fold pumpkin mixture into flour mixture; stir until just blended.
- Fold in cranberries.
- Spoon batter evenly between both greased and floured bread pans.
- Bake in preheated 350 degree oven for 55 to 60 minutes or until wooden toothpick comes out clean. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
- If baking in a convection oven, lower to 325 degrees and bake for 45 minutes.
- 2 eggs
- 1 1/4 cups buttermilk
- 1/4 cup melted butter
- 3 tbsp canned pumpkin
- 1/4 tsp salt
- 1/4 cup sugar
- 1 1/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- Preheat skillet over medium heat. Coat with cooking spray.
- Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use electric mixer to blend ingredients.
- Combine remaining ingredients in a small bowl.
- Add dry ingredients to wet ingredients and blend with electric mixer until smooth.
- Pour batter onto skillet in 1/4 cup portions. Cook until bubbly. Flip pancake and cook 1 minute more.
- For cake:
- 3/4 cup canned pumpkin
- 1/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 egg, separated
- 1/2 cup chopped pecans
- 1 can Pillsbury refrigerated crescent dinner rolls
- For glaze:
- 1/2 cup powdered sugar
- 1 to 3 tsp milk
- 1 tbsp chopped pecans
- Heat oven to 350. Spray cookie sheet with cooking spray.
- In a medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg, and egg yolk. Stir in 1/2 cup pecans.
- Unroll crescent rolls onto cookie sheet; firmly press edges and perforations to seal. Press to form 13X7″ wide rectangle.
- Spread filling in 3.5″ wide strip lengthwise down center of dough rectangle to within 1″ of ends.
- With scissors or sharp knife, make cuts 1″ apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side.
- Beat egg white in small bowl until foamy; brush over dough.
- Bake 20 to 30 minutes or until deep golden brown.
- Immediately remove from cookie sheet; place on serving platter.
- In a small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake.
- Sprinkle with 1 tbsp pecans.
If you enjoy breakfast foods whether morning or evening, you might like these recipes too!
Chocolate Chip Muffins–Large Family Recipe
Do you have an easy but yummy recipe or a decorating idea using pumpkins? We’d love to hear about it! Please share in the comments.
Thanks for sharing these recipes! I love pumpkin season – there’s so many tasty treats to choose from. My favorite is a pumpkin crumb cake that I make – it’s great either as a dessert or for breakfast with a cup of pumpkin spice tea or a pumpkin latte. I can’t wait to try those pumpkin pie pancakes!