PUMPKIN PANCAKES
Light and fluffy with crisp edges, these pumpkin pancakes have a lovely fall flavor -- perfect with a hot cup of coffee on a cool morning!
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 25m
Yield 12 pancakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
- In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
- Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Facts : ServingSize 1 pancake, Calories 143, Fat 7 g, Carbohydrate 17 g, Protein 3 g, SaturatedFat 3 g, Sugar 4 g, Fiber 1 g, Sodium 143 mg, Cholesterol 41 mg
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Beautiful moist pumpkin cake with cream cheese frosting! A very easy, very forgiving recipe. Make these as bars using a larger pan, or more cake-like as I have!
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F / 180C, all oven types.
- Spray and line a large pan around 9 x 13" / 22 x 33cm with baking paper with overhang. (Note 3)
- In a large bowl, whisk together the eggs, sugar, oil and pumpkin.
- Add remaining ingredients and mix well.
- Spread into prepared pan. Bake for 25 minutes.
- Cool for 10 minutes before turning out onto cooling rack. Frost with cream cheese frosting.
Nutrition Facts : ServingSize 116 g, Calories 431 kcal, Carbohydrate 52.3 g, Protein 3.4 g, Fat 24.3 g, SaturatedFat 10.2 g, Cholesterol 67 mg, Sodium 348 mg, Fiber 1 g, Sugar 41 g
FLUFFY PUMPKIN PANCAKES
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! -Mindy Bauknecht, Two Rivers, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 pancakes.
Number Of Ingredients 15
Steps:
- In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened., Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.
Nutrition Facts : Calories 360 calories, Fat 11g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 5g fiber), Protein 13g protein.
PUMPKIN PIE MUG CAKE
Mug cake that tastes like pumpkin pie.
Provided by Shelby
Categories Fruits and Vegetables Vegetables Squash
Time 6m
Yield 1
Number Of Ingredients 10
Steps:
- Crack egg into a microwave-safe mug. Whisk in brown sugar. Add flour, pumpkin puree, white sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt; whisk until well blended.
- Cook in the microwave on high until puffed and golden, about 1 minute 15 seconds.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 106 g, Cholesterol 186 mg, Fat 5.9 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 1.9 g, Sodium 816 mg, Sugar 69.1 g
PUMPKIN PANCAKES
Use up your leftover canned pumpkin puree to make these Pumpkin Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 8 to 10 pancakes
Number Of Ingredients 13
Steps:
- Whisk flour, sugar, baking powder, salt, and spices in a bowl.
- In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
- Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
PUMPKIN OATMEAL CAKE
This is a variation of a cake recipe that I found on the insdie wrapper of canned pumpkin. We enjoy oatmeal in all forms, so I find ways to add it to my baking for that richer "whole grain" taste.
Provided by Miss_Elaine
Categories Dessert
Time 55m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs, oil, and vanilla until frothy.
- Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
- Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
- Frost with cream cheese frosting when cool.
Nutrition Facts : Calories 259.9, Fat 16.3, SaturatedFat 1.5, Cholesterol 56.4, Sodium 264.8, Carbohydrate 25.6, Fiber 1.1, Sugar 13.9, Protein 3.7
PUMPKIN OAT CAKE
Pumpkin, oats, raisins, nuts....can you say "Autumn in a Pan"? recipe for a bundt cake (you can replace 1/2 the oil with applesauce to reduce fat)
Provided by princess buttercup
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Grease a 12 cup fluted tube pan.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, mix eggs, sugar, oil, milk and pumpkin until blended, using an electric mixer.
- At low speed, blend flour mixture until smooth, and then add oats.
- Fold in any nuts or fruits last.
- bake until a cake tester inserted in the center comes out clean appx.
- 60 minutes.
- Icing: In a small saucepan, melt butter until lightly brown, gradually add sugar, and 4 to 6 tablespoons milk until smooth.
PUMPKIN FRUITCAKE
I make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. -Janet Hradsky, Three Rivers, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar. Add eggs; mix well. Stir in pumpkin. Combine the flour, baking powder, pumpkin pie spice, salt and baking soda; add to creamed mixture alternately with milk. Fold in the pecans, dates, raisins and cherries. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cake. If desired, top with additional chopped pecans.
Nutrition Facts : Calories 453 calories, Fat 17g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 301mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.
HEALTHY PUMPKIN OATMEAL SNACK CAKE
This easy recipe is perfect for breakfast, snacks, and even pre-bedtime treats! It's full of sweet pumpkin flavor, cozy spices, and hearty oats. It's a pumpkin lover's dream! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.
Provided by Amy's Healthy Baking
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F, and coat a 9"-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the pumpkin purée. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.)
- Spread the batter into the prepared pan. Bake at 350°F for 25-28 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool completely to room temperature in the pan before slicing and serving.
PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
AMAZING PUMPKIN PANCAKES FOR TWO
Packed with pumpkin and warming spices, these fluffy and perfect Pumpkin Pancakes might just be your new favorite fall breakfast.
Provided by Tracy
Categories Breakfast
Time 20m
Number Of Ingredients 14
Steps:
- Before you start measuring out any of your other ingredients, add 1 tablespoon vinegar to a 3/4 cup measuring cup and fill the rest of the way with milk. Set aside to sour.
- In a medium bowl, combine flour, brown sugar, baking powder, baking soda, spices, and salt. Whisk until well-combined.
- In a small bowl, whisk together soured milk, pumpkin puree, egg, and vegetable oil.
- Pour liquid into the flour mixture and use a spoon to stir until just combined. Do not over mix.
- Heat a griddle to 350°F or skillet over medium heat and rub a stick of butter over the surface or grease with cooking spray. Drop heaping 1/3 cups of batter to the surface. If making in a skillet, you will need to make the pancakes in two batches.
- Cook until bubbles form on the top of the pancakes and flip, making sure to cook all the way through-these pancakes will take slightly longer to cook than regular pancakes because of the pumpkin.
- Top with butter and maple syrup, and enjoy!
Nutrition Facts : ServingSize 2 pancakes, Calories 427 kcal
PUMPKIN CAKE
Steps:
- Preheat the oven to 325 degrees F, lightly mist a 9x13-inch pan with non-stick spray, and line with parchment.
- Place the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.
- Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
- Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
- Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.
- Turn the mixer up to medium speed and mix for about 90 seconds, to aerate the batter and develop the cake's structure.
- Transfer the batter to the prepared pan, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
- Cool completely, ice with cream cheese frosting, and dust with additional cinnamon for garnish.
Nutrition Facts : Calories 546 kcal, Carbohydrate 68 g, Protein 3 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 100 mg, Sodium 184 mg, Fiber 1 g, Sugar 53 g, ServingSize 1 serving
PUMPKIN BUNDT® CAKE
I'm asked to bring this great cake to every family gathering. A cream cheese filling hides inside the cake. It's a hit!
Provided by mamabird
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as Bundt®).
- Beat cream cheese and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in coconut, 1 egg, and 1 teaspoon vanilla extract.
- Combine flour, baking powder, salt, ginger, and cloves together in a bowl. Beat brown sugar and shortening together in a separate bowl using an electric mixer until smooth and creamy. Add 3 eggs to creamed mixture, 1 at a time, beating well after each addition. Beat pumpkin into creamed mixture. Stir flour mixture into creamed mixture just until batter is moistened; fold in raisins and pecans.
- Pour 1/3 of the batter into the prepared pan; top with cream cheese filling. Pour remaining batter over filling.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before removing from pan.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 40.6 g, Cholesterol 70.7 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 6.2 g, Sodium 275.3 mg, Sugar 25 g
PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan .
- Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
- Reserve about 1 1/2 cups of the crumb mixture and press the remaining mixture into the baking pan . Bake for 10 minutes.
- Beat the filling ingredients in a mixing bowl until well blended and smooth.
- Spread filling over the crust and sprinkle with the remaining crumb mixture.
- Return to the oven and bake 25 minutes longer. Cool and cut into bars.
Nutrition Facts : Calories 155 kcal, Carbohydrate 19 g, Cholesterol 24 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 126 mg, Sugar 9 g, Fat 8 g, ServingSize 24 Servings, UnsaturatedFat 0 g
More about "pumpkinoatcake food"
BEST PUMPKIN PANCAKES RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Reviews 11Calories 180 per servingCategory Autumn, Brunch, Winter, Breakfast
- In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger.
MARCUS WAREING'S PUMPKIN SEED AND THYME ... - TESCO REAL FOOD
From realfood.tesco.com
4/5 (4)Category SnackCuisine BritishTotal Time 30 mins
PUMPKIN OATS CAKE RECIPE BY PURVA VIVEK SAWANT - NDTV FOOD
From food.ndtv.com
5/5 (12)Category HealthyServings 4Total Time 55 mins
PUMPKIN CAKE WITH CREAM CHEESE FROSTING FROM SCRATCH ...
From platedcravings.com
5/5 (7)Total Time 50 minsCategory DessertCalories 342 per serving
47 BEST PUMPKIN RECIPES TO TRY THIS FALL - EASY ... - DELISH
From delish.com
Author Sienna Livermore
10 BEST PUMPKIN CAKE WITH CANNED PUMPKIN RECIPES - YUMMLY
From yummly.com
13 MOST COOKED PUMPKIN RECIPES | POPULAR KADDU ... - NDTV FOOD
From food.ndtv.com
EASIEST PUMPKIN CAKE (NO EGGS, NO MILK, NO BUTTER!)- THE ...
From thebigmansworld.com
5/5 (74)Total Time 35 minsCategory DessertCalories 198 per serving
- In a small bowl, mix together your flour, baking powder, salt, pumpkin spice, and cinnamon. In a mixing bowl, add the rest of your ingredients and mix until combined.
- Gently fold through your dry ingredients until just combined. Transfer to the greased cake pan. Bake for 30 minutes, or until a skewer comes out just clean.
EASY PUMPKIN CAKE RECIPE - JESSICA GAVIN
From jessicagavin.com
4.4/5 (16)Total Time 3 hrsCategory DessertCalories 414 per serving
- In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 to 1 ½ minutes.
- The cake can be left in the pan and frosted. Alternatively, cover the cake with parchment paper, invert onto a sheet pan, and then place a serving platter on top and turn over. Use a spatula to spread the cream cheese frosting over the cake evenly. Sprinkle the chopped nuts on top if using, or other desired toppings. Slice and serve.
PUMPKIN PANCAKES RECIPE (FLUFFY EVERY TIME) - SOMEWHAT SIMPLE
From somewhatsimple.com
4.1/5 (143)Total Time 20 minsCategory BreakfastCalories 219 per serving
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. In a medium bowl or measuring cup, whisk together the milk, eggs, oil, vanilla, and pumpkin.
- Pour the wet ingredients into the dry ingredients, and stir until the batter comes together (a few lumps are okay). Let the batter rest 5-10 minutes.
- Heat a large skillet or griddle over medium heat. Pour the batter by 1/4 cup scoops onto the skillet and cook 3-4 minutes, or until large bubbles appear. Flip and cook 2-3 minutes on the other side. When ready to serve, top with whipped cream, pecans, and maple syrup.
PUMPKIN PANCAKES RECIPE - EATINGWELL
From eatingwell.com
Ratings 4Calories 201 per servingCategory Healthy Buttermilk Pancakes Recipes
- Whisk flour, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.
- Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
- Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
VEGAN PUMPKIN CAKE (GLUTEN FREE ... - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (1)Total Time 1 hrCategory DessertCalories 148 per serving
- Mix the dry ingredients in a large mixing bowl (brown rice flour, oat flour, sugar, baking soda, cinnamon and pumpkin pie spice).
- Add the liquid ingredients to the mixing bowl (flax eggs, vinegar, coconut milk and pumpkin puree) and mix until well combined.
- Grease the cake pan with some oil (we love coconut oil for baking). If you use a non-stick pan, omit this step. We usually place a sheet of parchment paper on the bottom of the cake pan to avoid using oil. We used a 9 inch or 22 cm round cake pan.
PUMPKIN PANCAKES - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (13)Total Time 30 minsCategory BreakfastCalories 273 per serving
PUMPKIN SNACK CAKES RECIPE | EASY ... - THE NOVICE CHEF
From thenovicechefblog.com
4/5 (2)Total Time 30 minsCategory CakeCalories 64 per serving
EASY PUMPKIN PANCAKES RECIPE | BEST ... - THE NOVICE CHEF
From thenovicechefblog.com
4.4/5 (100)Total Time 20 minsCategory Breakfast IdeasCalories 141 per serving
THE BEST GLUTEN-FREE CAKE - ADVENTURES IN COOKING
From adventuresincooking.com
Reviews 68Estimated Reading Time 8 minsCategory Dessert
PUMPKIN OAT PANCAKES - VKIND
From vkind.com
Cuisine Gluten-Free, VeganCategory BreakfastServings 4Total Time 17 mins
HOW TO COOK A PUMPKIN - CHRISTINA'S CUCINA
From christinascucina.com
4.8/5 (66)Total Time 1 hr 45 minsCategory How To...Calories 91 per serving
PUMPKIN BUNDT CAKE - PREPPY KITCHEN
From preppykitchen.com
Ratings 46Calories 245 per servingCategory Dessert
SMALL PUMPKIN CAKE RECIPE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
4.7/5 (3)Total Time 40 minsCategory CakesCalories 1171 per serving
PUMPKIN PANCAKES RECIPE | MAKE SUPER ... - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
Category BreakfastTotal Time 30 minsEstimated Reading Time 5 minsCalories 108 per serving
HEALTHY PUMPKIN SPICE CAKE - SUPER ... - SUPER HEALTHY KIDS
From superhealthykids.com
3.7/5 (111)Total Time 32 minsCategory DessertCalories 189 per serving
PUMPKIN PANCAKES - BETTER HOMES & GARDENS
From bhg.com
5/5 (36)Total Time 17 minsServings 8Calories 209 per serving
THE BEST PUMPKIN CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (145)Category Cake
PUMPKIN CAKE WITH CREAM CHEESE FROSTING - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (12)Total Time 45 minsCategory DessertCalories 287 per serving
PUMPKIN CUPCAKES (OR MUFFINS) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN PIE - MINECRAFT WIKI
From minecraft.fandom.com
PUMPKIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BAKED PUMPKIN OAT CAKE - BIGOVEN.COM
From bigoven.com
PUMPKIN - MINECRAFT WIKI
From minecraft.fandom.com
44 BEST PUMPKIN RECIPES | WHAT TO MAKE WITH ... - FOOD …
From foodnetwork.com
PUMPKINOATCAKE RECIPES
From tfrecipes.com
PUMPKIN CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
POWER-UP PUMPKIN OAT PANCAKES | PUMPKIN OATS, OAT PANCAKES ...
From pinterest.ca
FOOD | WARRENTON, VA - MANTA.COM
From manta.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love