3 Pumpkin Breakfast Recipes You’ll Love

Pumpkin Lovers, now you can start your day with delicious dishes starring your favorite ingredient!

Check out these three nummy recipes for pumpkin breakfast foods:

Pumpkin Pie Oatmeal via Damn Delicious 

Photo: Damn Delicious

You Will Need:
1 cup old-fashioned rolled oats
1 3/4 cups almond milk
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1/4 cup maple syrup

1. Combine oats and milk in a small saucepan over medium heat.
2. Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute.
3.Serve immediately, garnished with pecans and maple syrup, if desired

Pumpkin French Toast via Cooking Classy 

Photo: Cooking Classy

You Will Need:
3/4 cup milk
1/2 cup pumpkin puree
4 eggs
2 tablespoons packed light-brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
9 slices Texas toast (or other white bread, such as Challah or French bread)
butter for griddle

1. Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine). In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish.
2. Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture), then rotate and coat opposite side. Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown.
3. Serve warm with butter and maple syrup.

Pumpkin Spice Waffles via Lovely Little Kitchen 

Photo: Lovely Little Kitchen

You Will Need:

1/2 cup coconut oil
1/2 cup sugar
1/2 cup brown sugar, packed
15 ounces pure pumpkin puree
2 eggs (separated)
1/2 cup whole milk
1 teaspoon McCormick Pumpkin Pie Spice Extract*
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pecans (optional)

1. Preheat waffle iron according to directions.
2. In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth.
3. Add the pumpkin pie spice extract and vanilla extract and stir.
4. In a separate bowl mix the flour, baking powder, and salt together.
5. Stir the flour mixture into the pumpkin mixture, just until combined.
6. In the bowl of an electric mixer, whisk egg whites until they are white and fluffy with soft peaks.
7. Carefully and gently fold the egg whites into the batter.
8. Scoop about 3/4 cup of batter onto the waffle iron and cook (batter will be thick). My KitchenAid Waffle Baker timer was set for 3 minutes.
9. Top with butter, syrup, whipped cream, and/or cinnamon if desired.

Almost everyone likes oatmeal, French toast and waffles. So why not make one —or all three— of these recipes for brunch before a football game?

If you invite a lot of friends, a clubhouse —like the one at Hilltop Club in Bowling Green, Kentucky— offers plenty of space. Afterward, watch the game in a comfortable TV lounge, like the one at South Duff in Ames, Iowa.

For more palatable pumpkin recipes, click HERE.

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