Friday, October 3, 2014

Fall Family Breakfast Recipes

It's fall and you know us "typical white girls" and our love for pumpkin!!! Oh well my house has smelled of glade pumpkin plug ins since August, and the past couple weeks I've been searching anything and everything pumpkin to bake! I love love love to bake!! I have a couple recipes I'd like to share with yall that are super easy and from scratch...yeah housewife of the year right hurr!! 

First I would like to start out with the Pumpkin French Toast I tried out on the fam this past Sunday since we stayed home from church with bronchitis for me and pneumonia for little man. 


  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 4 eggs
  • 2 Tbsp packed light-brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 9 slices Texas toast (or other white bread such as Challah or French bread)
  • Butter, for griddle


  • 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. 
  • Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture. I also squeeze gently to soak the mixture to center), 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. Serve warm with butter and maple syrup.
Recipe Source: Classy Cooking

Next is another family favorite is Pumpkin Muffins!! Oh my word we had muffins out the wazoo! 


  • 2 3/4 cups all-purpose flour 
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin 
  • 3/4 cup fat-free sour cream
  • 1/3 cup fat-free milk 
  • 1/4 cup vegetable oil 
  • 1 teaspoon vanilla extract
  • large egg 
  • large egg white 
  • Cooking spray 
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons brown sugar
  1. Preheat oven to 375°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
  3. Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
  4. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
  5. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Recipe Source: Cooking Light

Hope you get as much joy and yum as my family did from these scrumptious fall loving pumpkin recipes! Happy baking and cooking!! 

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