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
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
- 1 1/2 cups milk
- 1 cup pureed pumpkin
- 1/2 cup butter melted
Instructions
- In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the mixture.
- In a small bowl combine egg yolks, milk, pumpkin, and butter. Add to the dry ingredients; stirring until the dry ingredients are just moistened.
- Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold the egg whites into the pumpkin mixture.
- Pour about 1/4 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
Pumpkin Muffins
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2 large eggs
- 1/2 cup milk
- 1/3 cup canola oil
- 1 cup pureed pumpkin
- 1/2 cup light brown sugar
Instructions
- In a medium bowl, mix together flour, baking powder, salt, and spices
- In a large bowl, mix together eggs, milk, oil, pureed pumpkin, and brown sugar.
- Stir the dry ingredients into the wet mixture. Add 1/2 cup nuts (optional). Mix everything together until it is just combined.
- 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
We enjoy using this delicious cinnamon apple syrup on top of our pancakes.
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?
Porch Days says
For sure I am going to make the Cinnamon Apple Syrup to save some calories. I often have one scrambled egg with a little cheddar cheese – no toast. Keeping it low carb!
Lisa@BlessedwithGrace says
These recipes looks great. Thanks for linking to TMTT.
Jane (Frugal Fine Living) says
I love pumpkin muffins, and I can't wait to try your recipe. Thanks for sharing it.
Jane
Cole says
I love breakfast foods, and that cinnamon apple syrup sounds AWESOME!
Thanks for sharing with TATT!
Brenda says
I really want to try the pumpkin pancakes with the apple syrup, sounds yummy!
Struggler says
How funny, I was just musing this morning that you don't post lunch plans.
All these recipes sound wonderful; I do love pumpkin time of year even though I find dealing with them tough work.
heartnsoulcooking says
I love the pumpkin pancakes and the syrup recipe. THANKS!!! for the GREAT!!! recipe. Geri
The Desperate Cook says
MMMmmmm those sound great, especially the syrup. Yum!!!
Rebecca says
You're making some very gourmet-sounding treats during a pantry-only week. I'm sure the older ones are pleased to "fend for themselves" with what you provide!
Amy Green says
I am so impressed that you actually grow your own pumpkins!! Maybe I will be able to next fall. Joe and I are going to put in raised beds this fall and get them ready to plant in the spring.
Thanks so much for participating in Slightly Indulgent Mondays! Pumpkin is so delish & so healthy.
Amy Green
Simply Sugar & Gluten-Free
Ave says
Great recipes, I have to try pumpkin pancakes 🙂
I'm having my first giveaway, come and have a look 🙂
The Thrifty Countrywoman says
Alea, I''m going to give your apple syrup a try. Wouldn't it be good on some cinnamon French toast? We buy our maple syrup from a local guy. So much fun to go out to his sugarbush!
Jane
SnoWhite says
delicious! I'll have to try these with sweet potato, since my hubby is allergic to pumpkin. I'm betting these are fantastic.
Vickie's Michigan Garden (my backyard) says
Alea,
It all sounds sood good –you make such good use of your pantry items.
vickie
mub says
These recipes are making my stomach growl! I can't find frozen applejuice concentrate here, but I -think- I can find canned concentrate in a syrup form in the baby section so I'm going to try that in the syrup recipe and see if it works. Thanks for the ideas =)
Typical Dutch breakfasts consist of bread and cheese (as do lunches, and sometimes dinners… can you tell I'm sick of bread and cheese hah), but I usually have oatmeal or fry up an egg. I recently discovered a really yummy muesli that they have at the grocery store, but I think I'm going to attempt to make that on my own to save a little money.