It is a little late for this post, I know. First of all, it’s 2:30AM my time- I’m exhausted but I’m up anyway as I am finishing up some of my canning and preserving (after midnight is a great time to write- by the way- it is SOOO silent in this house!). Second- it’s already the morning of Halloween. You’ve all probably got it figured out what you’ll be making for breakfast when your little goblins crawl out of bed. Still, I want to post my ideas for some pumpkiny nummies- and you can choose to save for future reference or use anytime you like. They also make great additions to Thanksgiving menus!
To your left you will see the image for my Healthy Pumpkin Pancakes. To your right you will see my Cranberry Almond Pumpkin Bread with Fall Spice Frosting.
For Healthy Pumpkin Pancakes:
2 c whole wheat flour
2 tbsp brown sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon
1 15oz can of pumpkin
1 c milk
1/4 c melted butter
Mix all dry ingredients together in one bowl. Mix all wet into another. Combine in larger bowl until all dry ingredients are moistened.
Pour batter onto greased griddle and cook each side until lightly browned.
When cakes are done, use a cute pumpkin shaped cookie cutter to cut out little pumpkin pancakes. You may want to let them sit in butter and syrup for just a tad- as my kids could tell that they were pretty healthy. I enjoyed them though!
Cranberry Almond Pumpkin Bread with Fall Spice Frosting
I am not giving a detailed recipe here with photos, etc. In fact- I’m only giving the Fall Spice Frosting Recipe as I don’t have an original handmade pumpkin bread recipe of my own. I actually use Better Homes and Garden cookbook for that recipe- and I just toss in a cup of cranberries and a cup of chopped almonds. So- you’ll want to find your favorite pumpkin bread recipe to top with this delectable frosting (feel free to email me for mine and I’d be happy to type it up for you and send it over!)
Here’s what you need- and just make it your first step to beat cream cheese, vanilla, and milk together until combined, then beat in the dry ingredients. Remember to refrigerate extras! This should be enough to top 2-3 loaves of pumpkin bread! (I think it would be great on carrot cake too!)
12oz container of spreadable cream cheese
3 c sifted powdered sugar
1 tsp cinnamon
1 tsp vanilla
1/4 c milk
1/c tsp ground cloves
1/2 tsp nutmeg
Do you have any favorite fall breakfast recipes? I’d love to hear your ideas or thoughts! Did you end up trying these? What did you think? Contact me here or visit my website at www.delightfullyperceptive.com to get in touch!