fall breakfast

This Healthy Pumpkin Baked Oatmeal with chocolate chips will meet all your cozy fall breakfast or dessert needs! It’s loaded with vitamin A, healthy fats, and protein! Completely nut-free, dairy-free, vegan, and gluten-free!

Healthy Pumpkin Baked Oatmeal (Chocolate Chip!)

Cup Pumpkin Puree (canned

Cups Rolled Oats (or quick cooking)

Scoop Unflavored Plant-Based Protein Powder (See Note 3

¼ Cup Honey

tsp Pumpkin Pie Spice

Cinnamon

⅛ tsp Pink Himalayan Salt

Cup Unsweetened Almond Milk (or milk of choice)

Cup Water

½ Cup Dark Chocolate Chunks/Chips (Love this dairy-free brand)

This healthier Copycat Noosa Pumpkin Yogurt recipe has a delicious pumpkin swirl made with pure pumpkin puree, no refined sugars and seasonal spices for a mouthwatering and healthy breakfast or snack!

Copycat Noosa Pumpkin Yogurt

vanilla

pumpkin puree

Pumpkin Pie Spice

Neufchatel cream cheese cream

Maple Syrup (or sub with honey)

Put all pump pie layer ingredients in a bowl

Toss the pumpkin puree, pumpkin pie spice and cream cheese into a medium bowl, then pour in the maple syrup.

Whisk until smooth

Using a sturdy whisk, stir that baby until it's smooth and all ingredients are incorporated. At this point it may be refrigerated up to one week.

Prepare Jars

If ready to layer pumpkin yogurt, gather small clean jars about 8 oz. I used these fun mini Tulip jars, these jars would mimic Noosa's look or go for a standard jelly jar. Using a tablespoon (not the measuring one, but the one in your silverware drawer) stir the yogurt, to make it easier to layer. Then drop a large spoonful of yogurt into the bottom of the jar, tap gently to settle.

Layer yogurt and pumpkin puree

Add a spoonful (one or two heaping teaspoons full) of pumpkin fruit puree on top of the yogurt, then repeat, finishing with another dollop of pumpkin puree on top. Seal jars until ready to eat.

Refrigerate

The pumpkin puree mixture will keep refrigerated and covered for 7 days. May freeze up to 3 months. Pumpkin Greek yogurt will keep sealed in fridge up to 10 days.

5-minute pumpkin spice oatmeal recipe! This microwave instant pumpkin oatmeal is quick, easy, and perfect for busy, weekday morning breakfast.

5-minute pumpkin spice oatmeal

old fashioned rolled oats

Tablespoons pumpkin puree

pumpkin pie spice

pecans

golden brown sugar

salt

water

Place all of the ingredients in a deep, microwave safe bowl. Stir to combine

Microwave on high for 2 minutes. Stir.

Microwave for 1 additional minute, watching to make sure that the oatmeal doesn&#39;t bubble out of the bowl.

Remove from the microwave and let sit for 1 minute to thicken if desired.

Add additional sweetener, nuts, spice, etc if desired. Enjoy.

Fluffy and soft pumpkin muffins filled with a cream cheese custard and topped with a crunchy crumble. This small batch muffin recipe is so simple to bake and very delicious for a fall inspired dessert recipe on the go.

Pumpkin Crumble Cream Cheese Filling Muffins (small batch recipe)

flour

brown sugar

gm sugar

tsp pumpkin spice

gm butter

90 gm cream cheese

gm castor sugar

120 gm flour

cinnamon powder

tsp baking powder

tsp baking soda

Preheat the oven to 180℃ and line your muffin tray with 6 baking paper liners and set aside.

In a bowl add the flour, brown sugar, granulated sugar, pumpkin pie spice, salt and stir. Add the butter and using a fork mix together until combined.

Crumble topping

In another mixing bowl add all the ingredients together and whisk until combined. Set aside.

Cream cheese filling:

In a large mixing bowl, add the egg, brown sugar, vanilla, oil pumpkin puree and whisk until smooth.

Add the flour, pumpkin spice, cinnamon powder, baking powder, baking soda, salt and whisk until smooth.

Fill the 6 lined muffin cases with 2 tablespoons of pumpkin muffin batter. Top each one with cream cheese filling (dividing it amongst all the 6 muffins). Spoon over the remaining pumpkin muffin batter.

Top with the crumble and bake for 20-25 minutes or until a tooth pick inserted into the center comes out clean.

Pumpkin muffins:

Discover the perfect pumpkin buttermilk waffles recipe that combines the warm spices of cinnamon, nutmeg, and cloves with fluffy, crispy texture. These waffles are ideal for a cozy fall breakfast, delivering a moist interior and golden exterior every time by leveraging buttermilk and pumpkin puree for richness and flavor.

Fluffiness 25 minutes 6 servings Save Recipe

all-purpose flour

tbsp sugar

tbsp baking powder

cinnamon

tsp nutmeg

tsp ginger

cloves

tsp salt

buttermilk

eggs

butter

Preheat Waffle Iron

Begin by preheating your waffle iron to ensure it&#8217;s hot and ready to cook crispy waffles evenly.

Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir well to evenly distribute the spices and leavening agent.

Whisk Wet Ingredients

In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, and melted butter until the mixture is smooth and homogenous.

Combine Wet and Dry

Pour the wet ingredient mixture into the dry ingredients and gently fold them together. Mix until just combined; some lumps are okay to avoid overmixing which can toughen the waffles.

Cook Waffles

Pour the batter onto the preheated waffle iron (amount depends on your iron size) and cook until the waffles turn golden brown and crisp, usually about 4-6 minutes. Remove carefully and serve hot.

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Top 5 fall breakfast recipes from across the web

The most viewed fall breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Pumpkin Baked Oatmeal (Choc...

Copycat Noosa Pumpkin Yogurt

5-minute pumpkin spice oatmeal

Pumpkin Crumble Cream Cheese Fillin...

Fluffiness 25 minutes 6 servings Sa...

The most viewed fall breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine