Tag Archives: autumn

Pumpkin Pie Baked Oatmeal

We have already seen our first “real” snowfall and the mornings are dark, chilly and getting hard to get out of bed.  Tomorrow, I will have a warm comforting breakfast awaiting me in my fridge.  Yes, I said warm, because you can heat this up so quickly – being convinced that you have made a comforting homemade breakfast even though you baked it last night.

Pumpkin Pie Baked Oatmeal

Baked oatmeal can be made in an 8×8 pan, but I prefer to bake it in a 12 count muffin tin.  This produces these cute little portions of oatmeal that are easy to refrigerate and heat up in a pinch.

Pumpkin Pie Baked Oatmeal

  • 1 – 15 ounce can of pumpkin
  • 2 ½ cups old-fashioned oats
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 ¼ cup milk
  • ¼ cup sliced almonds (optional)
  • ½ cup raisins (optional)

Preheat oven to 350°.  Coat a 12-count muffin tin with cooking spray.

Combine all of the ingredients in a large mixing bowl.  Using an ice cream scoop, evenly fill each muffin cup with a scoop of the oatmeal mixture.

Bake for 25 – 30 minutes.  Serve hot right out of the oven or refrigerate the baked oatmeal portions.  A quick breakfast for days to come!

The oatmeal can be served warm with a drizzle of milk or maple syrup.

Pumpkin Muffins – two ingredients?

Muffins with only two ingredients?  I saw this recipe on Pinterest and was totally skeptical!  So now that I tried it – get out that healthy can of pumpkin and celebrate autumn!

Kid & Mom approved – great snack for a lunch box or afterschool treat.

Pumpkin Muffins

For this batch, I used a chocolate cake box mix and one 15 ounce can of pumpkin.  With an electric mixer, combine the ingredients.  Add a couple of tablespoons of milk to moisten the batter if needed.  For kicks, add 1 teaspoon of pumpkin pie spice…spice it up!  With a little research you can use any flavor of cake.  I am sure that spice cake would be pretty yummy.

For mini-muffins:  Bake in a 350° oven for 15 minutes or until a toothpick comes out clean.

Store these moist cupcakes using Sweet Stackers stackable food storage trays.  The trays separate and divide your food items in one container without a mess – visit sweetstackers.com!

Pumpkin Pie Granola

A healthy way to start the morning with the flavor of pumpkin pie!  Yummy!

Here is a great way to use up your pie pumpkin and their seeds!  My last post describes how I roasted pumpkin.  This pumpkin pie granola is made with oats, almonds, roasted pumpkin and pumpkin seeds and a little sweetness from pure maple syrup.  The special ingredient is flavoring it with pumpkin pie spice!

Pumpkin Granola

Pumpkin Pie Granola

4 C old fashioned oats

1/2 C sliced almonds

1/4 C roasted pumpkin seeds

2 TB butter

1/4 C pure maple syrup

4 heaping TB fresh roasted pumpkin or pumpkin puree

1 TB pumpkin pie spice

1/4 tsp salt

In a large mixing bowl combine the oats, almonds and roasted pumpkin seeds.  In a small mixing bowl melt the butter, then add pure maple syrup, roasted pumpkin, salt and pumpkin pie spice.  Mash up the roasted pumpkin into the mixture.  Pour the wet ingredients into the dry ingredients until all of the dry ingredients have been coated evenly.  Spread onto two cookie sheets.

Bake in a 350° oven for 10 minutes, then stir.  Bake for another 10-15 minutes until they start to turn golden brown.