Fall is officially here, which means pumpkin recipes are everywhere!
Most of them are loaded with sugar and/or chocolate, which is fine in moderation, but now you can have your pumpkin and still stay still eat healthy with these delicious pumpkin muffins!
They make the perfect on-the-go breakfast and can easily be frozen for use at a later time.
1 (½ cups) whole-wheat flour ( I used white whole-wheat flour ) 1 (½ teaspoons) cinnamon 1 teaspoon ground ginger ½ teaspoon nutmeg ? teaspoon cloves 1 teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon salt 2 eggs ½ cup oil ( I used coconut oil ) ½ cup honey 1 tablespoon molasses ½ teaspoon vanilla 1 cup pumpkin puree
If you are looking for the perfect fall breakfast idea these Pumpkin Pancakes are a perfect choice! They are light and airy because of a secret step. Add the perfect amount of pumpkin spice and you have a light and fluffy pancake that you can't resist. Drizzle maple syrup over a stack and you will be in heaven. Serve them for a quick weekday breakfast or on Thanksgiving for brunch!
1 1/4 cups all purpose flour 3 tbsp sugar 2 tsp baking powder 3/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 3/4 tsp salt 1 1/3 cups milk 3/4 cup pure canned pumpkin 4 large eggs 1/4 cup butter 1 tsp vanilla extract
Preheat your griddle or frying pan.
Beat your egg whites in a stand mixer until soft peaks form.
While your egg whites are mixing combine all the dry ingredients together. Whisk to ...