Pumpkin Pancakes, Pumpkin Muffins, and Cinnamon Apple Syrup

It is time to start harvesting pumpkins, and we just happen to love pumpkin muffins and pumpkin pancakes. After I make pumpkin puree, I freeze it in 2 cup portions. When I thaw a bowl, I make pumpkin pancakes and pumpkin muffins since they each require 1 cup of pureed pumpkin. You can use canned pumpkin instead, just make sure that it is plain pureed pumpkin.

We love REAL maple syrup, but when I am out, I make The Cinnamon Apple Syrup to tide us over. It really dresses up plain old pancakes as well as compliments the pumpkin pancakes. Cinnamon Apple Syrup is a low cost, low calorie alternative to maple syrup.

Pumpkin Pancakes

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Alea

Recipe type: Breakfast

Serves: 24

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons sugar
• 1 teaspoon cinnamon
• 4 large eggs, separated
• 1½ cups milk
• 1 cup pureed pumpkin
• ½ cup butter, melted

Directions

1. In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the mixture.
2. In a small bowl combine egg yolks, milk, pumpkin, and butter. Add to the dry ingredients; stirring until the dry ingredients are just moistened.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold the egg whites into the pumpkin mixture.
4. Pour about ¼ cup of batter for each pancake onto a hot, lightly greased griddle. cook until the tops are covered with bubbles and the edges look cooked; flip and cook the other side.

Notes

This Gluten-Free Pumpkin Pancake Recipe is a gluten-free adaptation of this recipe.

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Pumpkin Muffins

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Alea

Recipe type: Breakfast

Serves: 24

Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 2 large eggs
• ½ cup milk
• ⅓ cup canola oil
• 1 cup pureed pumpkin
• ½ cup light brown sugar

Directions

1. In a medium bowl, mix together flour, baking powder, salt, and spices
2. In a large bowl, mix together eggs, milk, oil, pureed pumpkin, and brown sugar.
3. Stir the dry ingredients into the wet mixture. Add ½ cup nuts (optional). Mix everything together until it is just combined.
4. Pour the mix into greased muffin cups. You can top the muffins with cinnamon sugar or finely chopped nuts if you desire. Bake at 400 degrees for 20 – 25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Here is the Gluten-Free Pumpkin Muffin recipe.

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Cinnamon Apple Syrup

Ingredients:

1 teaspoon cinnamon
1/8 teaspoon salt
3 Tablespoons + 1 1/2 teaspoons cornstarch
1 2/3 cup water
1 can apple juice concentrate, thawed
1 teaspoon vanilla

Directions:

In a small sauce pan, combine the cinnamon, salt, and cornstarch. Gradually stir in the water and concentrate until it is smooth. Bring the syrup to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla. Serve warm over pancakes. Refrigerate the leftovers.

We will also have oatmeal, scrambled eggs, yogurt, and fruit for breakfast. Not all at once. Well, the 16 year old with the hollow leg might, but the rest of us will have a reasonable breakfast. What do you enjoy for breakfast? Does your breakfast menu change when you are trying to save money or is it influenced by the seasons?