#fallbreakfast

These pumpkin pancakes are incredibly fluffy and easy to make. The blender makes cleanup a breeze, and the pumpkin adds a delightful fall flavor to your breakfast. Enjoy these pancakes on a cozy morning!

Ingredients: 1 cup pumpkin puree. 1 1/2 cups all-purpose flour. 2 tablespoons sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 large eggs. 1 cup buttermilk. 1/4 cup melted butter. 1 teaspoon vanilla extract.

Instructions: Mix everything together in a blender. Blend the batter until it is smooth and well mixed. Set a nonstick griddle or skillet over medium-high heat to warm up. For each pancake, pour 1/4 cup of batter onto the hot pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Add your favorite pancake toppings, like maple syrup, whipped cream, or nuts.

Prep Time: 10 minutes

Cook Time: 15 minutes

With tastes of pumpkin, spices, carrots, apples, coconut, and more, these Pumpkin Morning Glory Muffins are the best fall treat. This time of year, they're great for breakfast or a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup canned pumpkin puree. 2 large eggs. 1/4 cup vegetable oil. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 cup grated carrots. 1/2 cup grated apple. 1/4 cup shredded coconut. 1/4 cup chopped walnuts. 1/4 cup raisins.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, applesauce, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, grated apple, shredded coconut, chopped walnuts, and raisins. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these delicious Pumpkin Morning Glory Muffins as a fall treat!

Prep Time: 15 minutes

Cook Time: 20 minutes

These homemade Pumpkin Spice Waffles are a great way to enjoy the warm and comforting tastes of fall. On a cool fall morning, they're great for a cozy breakfast or brunch.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 large eggs. 1 cup canned pumpkin puree. 1 1/4 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray or additional melted butter for greasing.

Instructions: Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl with a whisk. Separate the eggs in a different bowl. Add the pumpkin puree, buttermilk, melted butter, and vanilla extract. Beat the eggs well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Follow the directions on the package to heat up your waffle iron and grease it with cooking spray or melted butter. Pour the waffle batter onto a waffle iron that has already been heated. Follow the manufacturer's instructions for cooking time, which is usually between 3 and 5 minutes, or until the waffles are golden brown and crisp. You can top the warm pumpkin spice waffles with whipped cream, maple syrup, or chopped nuts, or anything else you like.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the flavors of fall with this Pumpkin Pie Protein Smoothie. Packed with protein and the rich taste of pumpkin pie, it's a delicious and healthy way to start your day.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup vanilla Greek yogurt. 1/2 cup almond milk. 1 scoop vanilla protein powder. 1/2 tsp pumpkin pie spice. 1 tsp honey optional. Ice cubes.

Instructions: In a blender, combine the canned pumpkin puree, vanilla Greek yogurt, almond milk, vanilla protein powder, and pumpkin pie spice. Add honey if you prefer extra sweetness. Add a handful of ice cubes to the blender to make the smoothie cold and refreshing. Blend until smooth and creamy, adjusting the consistency with more almond milk if needed. Pour the smoothie into a glass and sprinkle a pinch of pumpkin pie spice on top for garnish, if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

Delicious and fluffy pumpkin pancakes with a hint of warm spices. Perfect for a cozy fall breakfast!

Ingredients: 2 eggs. 1 cup canned pumpkin. 1 cup buttermilk. 1/2 tsp baking soda. 1/4 cup ground flaxseed. 1 cup all-purpose flour. 2 tbsp sugar. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp salt. 2 tbsp butter, melted. Cooking spray for griddle.

Instructions: In a medium bowl, whisk together eggs, canned pumpkin, and buttermilk until well combined. Stir in baking soda and flaxseed, allowing the mixture to rest for a few minutes to thicken. In a separate bowl, combine flour, sugar, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Stir in the melted butter to the pancake batter. Preheat a griddle or a non-stick skillet over medium-high heat and lightly grease it with cooking spray. Pour 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Remove the pancakes from the griddle and keep them warm. Repeat the process with the remaining batter. Serve the pumpkin pancakes warm with your favorite toppings like maple syrup, whipped cream, or chopped nuts.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the flavors of fall with this delicious and nutritious Pumpkin Pitaya Bowl. It's packed with the goodness of pumpkin, pitaya, and warming spices, making it a perfect breakfast or snack for the autumn season.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup frozen pitaya dragon fruit chunks. 1/2 cup Greek yogurt. 1/2 cup almond milk. 2 tablespoons honey. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/2 banana. 1/4 cup granola. 1/4 cup chopped pecans. 1/4 cup dried cranberries. Sliced banana, pumpkin seeds, and extra honey for garnish optional.

Instructions: Put Greek yogurt, almond milk, honey, ground cinnamon, ground nutmeg, ground ginger, and half a banana in a blender. Then add the canned pumpkin puree and mix them all together. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Pour the smoothie into a bowl. Add granola, chopped pecans, dried cranberries, and any other toppings you like, like extra honey, sliced banana, or pumpkin seeds. Serve your Fall Pumpkin Pitaya Bowl right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Pumpkin waffles are a delightful fall breakfast treat, perfect for a cozy morning at home. They are fluffy, spiced, and packed with the flavors of pumpkin and warm spices.

Ingredients: 1 cup all-purpose flour. 1/2 cup whole wheat flour. 2 tablespoons brown sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 2 large eggs. 1 cup canned pumpkin puree. 1 3/4 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray or melted butter for the waffle iron.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, ginger, and cloves. In another bowl, beat the eggs and then add the pumpkin puree, buttermilk, melted butter, and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Lightly grease the waffle iron with cooking spray or melted butter. Pour an appropriate amount of batter onto the preheated waffle iron the amount will depend on the size of your waffle iron. Close the lid and cook until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and keep them warm while you cook the remaining batter. Serve your pumpkin waffles warm with your favorite toppings such as maple syrup, whipped cream, or chopped nuts. Enjoy your delicious homemade pumpkin waffles!

Prep Time: 15 minutes

Cook Time: 20 minutes

A comforting and nutritious porridge made with quinoa and pumpkin, sweetened with maple syrup and flavored with warm spices.

Ingredients: 1 cup quinoa. 2 cups pumpkin puree. 3 cups almond milk. 1/4 cup maple syrup. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp salt. 1/2 cup chopped pecans. 1/4 cup dried cranberries. 1 tsp vanilla extract.

Instructions: Use cold water to rinse the quinoa. Put the quinoa, pumpkin puree, almond milk, maple syrup, cinnamon, nutmeg, and salt in a medium-sized pot. Once it starts to boil, lower the heat, cover, and let it cook for 20 minutes, or until the quinoa is done and the sauce gets thicker. Vanilla extract, chopped pecans, and dried cranberries should all be mixed in. For another 5 minutes, cook the porridge until it's the consistency you want. If you want, you can serve it warm with extra pecans and a drizzle of maple syrup on top.

Prep Time: 10 minutes

Cook Time: 25 minutes