If you’re like me and love pumpkin, this breakfast might be the next best thing to a pumpkin spice latte:
Pumpkin French Toast
- 1/4 tsp ginger, ground
- 1/2 cup pumpkin puree
- 4 eggs
- 2 tbsp brown sugar, packed light
- 1 tsp cinnamon, ground1/4 tsp nutmeg, ground
- 1 tsp vanilla extract
- 9 slices Texas toast
- 1 butter
- 3/4 cup milk
Preheat an electric griddle to 350 degrees. In a mixing bowl, whisk together milk, pumpkin puree, eggs, brown sugar, vainlla, 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.
Here’s another treat that looks so cute because they look like mini pies (and they taste just as good):
Caramel Apple Pie Cookies
- 1 package refrigerated pie crust (2 crusts)
- 5 oz caramel topping
- 10 oz apple pie filling
- 1 egg
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup sugar
Preheat oven to 350 degrees. Spray cookie sheet with non-stick spray and set aside. Allow crusts to warm slightly to make them easier to work with. Dust work area with flour and slightly roll out crusts. Spread a thin layer of caramel on one of the crusts. Use a knife to chop pie filling into smaller pieces and spread over top of caramel. Cut other crust into 1/2″ strips. Use strips to create a lattice top over pie covered crust. Cut out circles and transfer to prepared baking sheet. Beat egg in bowl until well blended. Mix together sugar, cinnamon, and nutmeg. Brush lattice tops with egg wash and sprinkle with sugar mixture. Bake for 20-25 minutes or until golden brown.
Another pumpkin twist to a traditional favorite (can you tell I like pumpkin?):
Pumpkin Cinnamon Roll:
- 1 can Pillsbury Crescent recipe
- Creations refrigerated seamless dough sheet
- 1/4 cup pumpkin butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 3 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioner’s sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Preheat oven to 350 degrees. Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter. Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 10 slices. Place slice, cut side down, in a greaseed 4 x 8 baking dish. Bake for 18-20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes. While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, stir together cream cheese and butter until smooth. Whisk in the confectioner’s sugar, vanilla, and milk. If the frosting is still too thick, add a little more milk and whisk until smooth. Spread frosting over cinnamon rolls.
Sources: Cooking Classy, Cincy Shopper, Two Peas and their Pod