Pumpkin Bundt Cake with Cream Cheese Frosting

Sweet and spicy pumpkin bundt cake drenched with a rich and creamy spiced cream cheese frosting.

The post Pumpkin Bundt Cake with Cream Cheese Frosting appeared first on My Baking Addiction.

This Pumpkin Bundt Cake is a fall classic. Topped with cream cheese frosting with just a bit of pumpkin pie spice, this cake is a slice of comfort on a plate.

Sliced pumpkin bundt cake on a wire rack

So have you guys fallen down the rabbit hole that is cleaning TikTok? I’m one of those people that actually enjoys cleaning, but I’ve learned that some people have taken their love for cleaning to a whole new level. And I am here for it.

I’ve also learned that I am easily influenced when it comes to cleaning tools and products. From a new spin mop and microfiber clothes to Dawn Power Wash and powdered Tide, some of my new favorite products were actually found through cleaning influencers. I mean, I didn’t even know this was a thing until just a few months ago. By the way that Dawn Power Wash is pretty dang fantastic – the apple scent is my fave!

Basically October 2020 has been a month full of lots of cleaning and baking pumpkin desserts like this Pumpkin Bundt Cake.

(more…)

The post Pumpkin Bundt Cake with Cream Cheese Frosting appeared first on My Baking Addiction.

Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly. An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more […]

The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack – Top With Cinnamon.

sourdough pumpkin bread sliced with a cup of tea

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!!

a loaf of vegan sourdough pumpkin bread with tea being poured and winter squash

Using homemade pumpkin puree

I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.

An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!

a sliced sourdough pumpkin loaf on a plate with a cup of tea

Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success 🙂 I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.

As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!

Other sourdough discard recipes

Sourdough Pumpkin Bread (Vegan)

Sourdough Pumpkin Bread (Vegan)

Yield: 1 loaf (serves 12)

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

  • 200g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150g (3/4 cup) to 200g (1 cup) light brown sugar*
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange, finely grated
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  2. In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth. Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
  3. Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
  4. Bake for 55-70 minutes - a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  5. Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)

Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter

If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.

To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.

What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).

Non-Vegan option: use 100g butter, melted, in place of the oil.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack - Top With Cinnamon.

Pumpkin Waffles

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. It’s fall and that means: cue the pumpkin recipes! It’s our goal to turn just about everything imaginable into a pumpkin flavored version of itself. Of course, that extends to hummus, pasta, coffee, pancakes, soup, oatmeal…and waffles! These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here. Ingredients for pumpkin waffles (just enough pumpkin!) Here’s the thing. Pumpkin is very dense, so adding the stuff to waffles can make them thick and weighty. This pumpkin waffles recipe uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. Here are the ingredients you’ll need for these pumpkin waffles: All purpose flour: If you prefer GF pumpkin treats, go to our healthy bread or oatmeal. Brown sugar: While we typically sweeten waffle batter with maple syrup, the consistency is better with sugar here. Trust us! Pumpkin puree: Make sure it’s puree, not […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.

Pumpkin waffles

It’s fall and that means: cue the pumpkin recipes! It’s our goal to turn just about everything imaginable into a pumpkin flavored version of itself. Of course, that extends to hummus, pasta, coffee, pancakes, soup, oatmeal…and waffles! These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here.

Ingredients for pumpkin waffles (just enough pumpkin!)

Here’s the thing. Pumpkin is very dense, so adding the stuff to waffles can make them thick and weighty. This pumpkin waffles recipe uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. Here are the ingredients you’ll need for these pumpkin waffles:

  • All purpose flour: If you prefer GF pumpkin treats, go to our healthy bread or oatmeal.
  • Brown sugar: While we typically sweeten waffle batter with maple syrup, the consistency is better with sugar here. Trust us!
  • Pumpkin puree: Make sure it’s puree, not pie filling.
  • Pumpkin pie spice: Use purchased or homemade!
  • Eggs: These help hold the batter together and give it a little lift.
  • Milk: Use your milk of choice. Non-dairy milk makes these dairy-free waffles.
  • Baking powder, salt and oil: The usual suspects to round it out.
Pumpkin waffles

Use Pumpkin Pie Spice or individual spices

As you probably know, most of what people love about pumpkin are the spices: not the actual pumpkin itself! Pumpkin is pretty bland and bitter right out of the can. Our favorite way to flavor it is with our homemaker spice blend, which makes a large batch. But you can also mix up the individual spices just for this recipe. Here’s what to do:

  • Make a batch: Mix up this Pumpkin Pie Spice: it makes 1/4 cup, which is enough for 4 pumpkin waffles recipes
  • Substitute these spices: For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon each cloves and nutmeg.

Standard waffles vs Belgian waffles

You can make these pumpkin waffles two ways: using a standard waffle maker or make them into Belgian waffles. Our top choice? Belgian. They’re taller and fluffier than standard waffles, and just plain more fun to eat. Here are the differences between the two:

  • Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. They look more impressive and have a fluffier texture. Remember a serving size is 1/2 of the waffle, because it’s double a standard waffle.
  • Standard waffles are thinner: about 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.

Looking for a waffle iron? Here’s a Belgian waffle iron we use and love!

Pumpkin waffles

Make ahead instructions for pumpkin waffles

Don’t want to do all the work every time? Make a double batch of these pumpkin waffles and save more for later!Here’s what to do:

  • To store: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months.
  • To reheat: Pop them into the toaster and cook them on a low setting for just a few seconds, repeating it two or three times. Or, warm them on an oiled baking sheet in a 300 degree oven (make sure to oil the sheet or the waffles will stick!).

Toppings for pumpkin waffles

Once you’ve whipped up a batch of pumpkin waffles, the fun begins! Top them up to make them into a healthy or no so healthy breakfast. Here’s what we used, and a few more ideas:

  • Almond butter: This is our top pick for pumpkin waffles because it offsets the sweet with richness, and adds a hit of plant-based protein.
  • Chopped pecans or walnuts: These nuts both go well with pumpkin! Make toasted pecans or toasted walnuts to bring out their flavor even more.
  • Greek yogurt with maple syrup: Mix 1/2 cup Greek yogurt with 1 tablespoon maple syrup and 1/2 teaspoon vanilla and use it for dolloping.
  • Make it dessert: ice cream! Turn this pumpkin waffle into dessert by topping it with vanilla ice cream and caramel sauce. Wow!
Pumpkin waffles

More pumpkin breakfast recipes

There are so many ways to eat pumpkin as a fall breakfast idea! After you make these pumpkin waffles, you absolutely must try:

This pumpkin waffles recipe is…

Vegetarian and dairy-free.

Print
Pumpkin waffles

Easy Pumpkin Waffles


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles)
  • Diet: Vegetarian

Description

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.


Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1 tablespoon Pumpkin Pie Spice*
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 3/4 cup milk of choice (dairy or non-dairy)
  • 1/4 cup neutral oil (like organic vegetable oil, organic canola, or grapeseed)

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
  4. Lightly brush oil onto the waffle maker. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*Or substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves. 

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: American

Keywords: Pumpkin waffles, fall breakfast idea, pumpkin waffle recipe

More waffles recipes

Waffles we reserve for special occasions…they’re the best breakfast treat! Here are a few more waffles recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pumpkin Focaccia.

This pumpkin focaccia is making all my bread dreams come true. It’s fluffy and cloud-like, but crisp on the edges. It’s studded with salty pepitas and covered in parmesan. I can’t get enough!  Drag it through soup. Slather it with butter. Eat it right out of the pan! Because it’s pure perfection. Over the last […]

The post Pumpkin Focaccia. appeared first on How Sweet Eats.

This pumpkin focaccia is making all my bread dreams come true.

pumpkin focaccia bread

It’s fluffy and cloud-like, but crisp on the edges. It’s studded with salty pepitas and covered in parmesan. I can’t get enough! 

Drag it through soup. Slather it with butter. Eat it right out of the pan! Because it’s pure perfection.

pumpkin focaccia bread with sage and pepitas

Over the last two years, I have fallen in love with making focaccia. As I’ve proclaimed many times, “I’m not a bread person!”

But apparently I’m a focaccia person! Who knew?!

I’ve made grilled focaccia with caramelized onions, strawberry focaccia, prosciutto wrapped fig focaccia and even pretzel focaccia!

I cannot be stopped. And it helps that everyone here absolutely loves it! 

pumpkin focaccia dough

Pumpkin focaccia has been on my list to share since last year. I don’t know how I waited an entire year to share it with you, but here we are.

2020 is wacky. 

pumpkin focaccia bread with sage and pepitas

I knew that pumpkin focaccia would be tricky. I wanted it to be savory pumpkin flavor, not sweet spiced pumpkin. And pumpkin is such a neutral flavor that isn’t very strong without spice. You know? 

So!

I ended up throwing the pumpkin right into the dough. Absolutely love the texture of this. I added a little bit of spice and dried sage too. Otherwise, it was my classic focaccia. 

Then, when it came time to bake? I covered the dough with sage and parmesan and pepitas. 

Yes yes yes. 

pumpkin focaccia bread with sage and pepitas

The end result is a slight pumpkin flavored focaccia with fantastic texture on top. It’s mild but you can tell that it’s not regular old focaccia. It’s perfect for making as a side dish or snack. And it’s ideal for dipping in soups or serving with salads! It’s even perfect for sandwiches or grilled paninis. 

And if you really want, you can serve with caramelized onions or roasted vegetables on top. ADORE IT. 

pumpkin focaccia bread with sage and pepitas

The insides are fluffy and chewy.

The outside still has the classic golden toasty crisp from the olive oil. (Note to, well, everyone: the first time I made focaccia I was blown away at the amount of olive oil, but it’s necessary! Trust me!)

The toppings add crunch!

pumpkin focaccia bread with sage and pepitas

It’s really everything I want in a fall bread.

pumpkin focaccia bread with sage and pepitas

Pumpkin Focaccia

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Pumpkin Focaccia

This pumpkin focaccia is slightly spice and covered with salted pepitas, parmesan and crispy sage. It's delish!
Course Side Dish
Cuisine American
Prep Time 2 hours 40 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings 8 people
Author How Sweet Eats

Ingredients

  • 1 3/4 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey
  • 5 cups all-purpose flour plus more for your workspace
  • cup pumpkin puree
  • 1 tablespoon kosher
  • ½ teaspoon fresh grated nutmeg
  • ¼ teaspoon dried sage
  • 1 cup extra virgin olive oil
  • 1 handful fresh sage leaves, 12 to 15 leaves
  • cup salted pepitas
  • ¼ cup finely grated parmesan cheese

Instructions

  • In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
  • In the bowl of your stand mixer, add the flour, pumpkin, 1 tablespoon of salt, nutmeg, sage, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
  • Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
  • After it's doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it's going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another 30 to 60 minutes.
  • Preheat the oven to 425 degrees F.
  • Uncover the pan and cover the dough with the sage leaves, pepitas and parmesan cheese. Add another sprinkle of sea salt and drizzle of olive oil. Bake the bread for 15 to 20 minutes, until it's golden and toasty. Remove from the oven and let it cool before slicing. Devour!

pumpkin focaccia bread with sage and pepitas

I mean look at that pumpkin pillow.

The post Pumpkin Focaccia. appeared first on How Sweet Eats.

Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week. Oatmeal is our go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This Pumpkin Baked Oatmeal is like a cinnamon and ginger-spiced hug. It’s full of autumnal flavor, yet at the same time a healthy way to start the day! Whole grain oats provide lots of protein and fiber, and are the perfect backdrop for pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for guests! Either way, it’s the ideal way to make fall mornings more delicious (we couldn’t stop eating it). Ingredients for pumpkin baked oatmeal This pumpkin baked oatmeal is pretty simple to whip up: it requires a pretty standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you’ll need: Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! They cook much differently than Old Fashioned. For steel cut, go to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie! Pecans: […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.

Pumpkin baked oatmeal

Oatmeal is our go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This Pumpkin Baked Oatmeal is like a cinnamon and ginger-spiced hug. It’s full of autumnal flavor, yet at the same time a healthy way to start the day! Whole grain oats provide lots of protein and fiber, and are the perfect backdrop for pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for guests! Either way, it’s the ideal way to make fall mornings more delicious (we couldn’t stop eating it).

Ingredients for pumpkin baked oatmeal

This pumpkin baked oatmeal is pretty simple to whip up: it requires a pretty standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you’ll need:

  • Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! They cook much differently than Old Fashioned. For steel cut, go to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie!
  • Pecans: Optional, but they add great texture to this oatmeal
  • Spices: You can use either cinnamon, ginger, cloves and nutmeg: or pumpkin pie spice! Grab some at the store or make it at home.
  • Pumpkin puree: Make sure it’s pumpkin puree: not pie filling!
  • Milk of choice: Whatever you’d like! Non-dairy milk makes it a vegan pumpkin baked oatmeal recipe.
  • Maple syrup: Pure maple syrup adds just the right sweetness, and it’s a natural sweetener. You could use any other liquid sweetener of choice (honey or agave syrup).
  • Vanilla: Vanilla adds depth of flavor.
Pumpkin baked oatmeal

It takes 1 hour, but leftovers save well

This pumpkin baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. Because it takes longer than the standard breakfast, we like to make a pan and eat off oft it all week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.

Variations: steel cut and stovetop pumpkin oatmeal

Want to make pumpkin baked oatmeal with steel cut oats? Or want a really fast version of pumpkin oatmeal? Here are some variations:

  • Pumpkin baked steel cut oats: This Pumpkin Baked Steel Cut Oats really tastes like pumpkin pie, according to feedback we’ve been getting for years. Using Old Fashioned oats in this recipe makes it taste more like pumpkin bars, but the steel cut version is very moist and tastes like pie filling. Go to Pumpkin Baked Steel Cut Oats.
  • Pumpkin oatmeal (on the stove): Want to have the same flavors in just 10 minutes? Make our Pumpkin Oatmeal on the stovetop. It’s got a similar vibe but is more like a creamy bowl of oatmeal.
Pumpkin baked oatmeal

Toppings for pumpkin baked oatmeal

Make up a batch of this pumpkin baked oatmeal and it’s a fantastic vegan and healthy breakfast. The toppings are where this recipe really shines! Here’s what to know about topping the oatmeal:

  • Maple syrup: A bit of maple syrup is all you need for a little sparkle. Or heat it with a little melted coconut oil for a dreamy drizzle.
  • Maple yogurt: It’s also tasty with maple yogurt. We mixed Greek yogurt, maple syrup and vanilla for a swirled topping (quantities are listed below). If you make this, still add a tiny drizzle of maple over the top: it adds the final flavoring.
  • Glazed pecans or walnuts. Get fancy and use maple glazed pecans or glazed walnuts.
  • Pepitas. Pumpkin seeds work too! Roasted salted have the best flavor.
  • Nut butter. Almond butter or cashew butter are the best nut butters to go with pumpkin! Peanut butter can overwhelm the flavor.
Pumpkin baked oatmeal

Make ahead instructions for pumpkin baked oatmeal

Can you make this pumpkin baked oatmeal ahead? Kind of! Note that this is not overnight oats: you cannot mix it up the night before and place in the refrigerator! The oats would soak up all the liquid and come out much too dry. If you do want to prep in advance, here’s what to do:

  • Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Pour them together in the morning and bake. OR:
  • Bake in advance: Make up a pan on a Sunday night, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave.
Pumpkin baked oatmeal

This pumpkin baked oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Pumpkin baked oatmeal

Cozy Pumpkin Baked Oatmeal


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8
  • Diet: Vegan

Description

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.


Ingredients

  • 2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats)
  • 1/2 cup pecan pieces (or chopped pecans)
  • 1 teaspoon baking powder
  • 2 teaspoons Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg)
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1 3/4 cups milk of choice (dairy, almond or oat)
  • 6 tablespoons pure maple syrup
  • 2 tablespoons coconut oil, melted and cooled to room temp
  • 1 tablespoon pure vanilla extract
  • For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.
  3. Dump the dries into the prepared pan. 
  4. In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
  5. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
  6. Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Notes

*For the maple Greek yogurt, mix 1/2 cup Greek yogurt with 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract. Make sure to still add a small drizzle of maple over the top when serving.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin baked oatmeal

More pumpkin recipes

Pumpkin is in the air! Here are a few more pumpkin recipes to use a can of pumpkin puree:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Healthy Pumpkin Bread

Here’s the BEST healthy pumpkin bread, perfectly moist and cozy spiced. You’ll never believe it’s and made without flour…just 100% rolled oats! Naturally gluten free and dairy free. “Try this pumpkin bread,” I offered to Alex’s family. They took a moist, pumpkin-spiced bite and started to murmur their approval as I threw in, “It’s made of all oats, too! No flour.” They looked at me in astonishment. “What? This is amazing.” Yes, this actually happened with this Healthy Pumpkin Bread (paraphrased, of course!). It’s so moist, so cozy spiced with cinnamon and nutmeg, you’ll hardly notice that’s made purely of oats…no flour at all. We don’t exclusively eat gluten-free, but we do love eating a treat that’s made of heart-healthy oats and tastes incredible. Here are all the tricks to making this tasty quick bread at home! Ingredients in healthy pumpkin bread Pumpkin bread is the best fall treat, but many of the recipes are just like eating glorified cake! That’s where this healthy pumpkin bread comes in. Let’s be honest though: you can’t ever really state that pumpkin bread is a health food, because it’s full of sugar. However, this one is healthier than the rest! It’s made of […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the BEST healthy pumpkin bread, perfectly moist and cozy spiced. You’ll never believe it’s and made without flour…just 100% rolled oats! Naturally gluten free and dairy free.

Healthy pumpkin bread


Try this pumpkin bread,” I offered to Alex’s family. They took a moist, pumpkin-spiced bite and started to murmur their approval as I threw in, “It’s made of all oats, too! No flour.” They looked at me in astonishment. “What? This is amazing.” Yes, this actually happened with this Healthy Pumpkin Bread (paraphrased, of course!). It’s so moist, so cozy spiced with cinnamon and nutmeg, you’ll hardly notice that’s made purely of oats…no flour at all. We don’t exclusively eat gluten-free, but we do love eating a treat that’s made of heart-healthy oats and tastes incredible. Here are all the tricks to making this tasty quick bread at home!

Ingredients in healthy pumpkin bread

Pumpkin bread is the best fall treat, but many of the recipes are just like eating glorified cake! That’s where this healthy pumpkin bread comes in. Let’s be honest though: you can’t ever really state that pumpkin bread is a health food, because it’s full of sugar. However, this one is healthier than the rest! It’s made of just whole grain rolled oats, meaning you get the health benefits of oats in every piece. (More on that below.) Here’s what you’ll need for this gluten free dairy free pumpkin bread:

  • Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! You need good ol’ rolled oats here. But you’ll be blending it into flour, so you can also substitute store-bought oat flour.
  • Sugar or coconut sugar: Use your dry sugar of choice.
  • Baking powder, baking soda, vanilla, and salt: the usual suspects for baking
  • Pumpkin pie spice: Grab a bottle of store-bought or use our homemade blend.
  • Eggs: These are important because they bind the oats together. See more about vegan substitutes below.
  • Pumpkin puree: Use plain old pumpkin puree, not pumpkin pie filling! (That’s different.)\
  • Neutral oil: Use organic vegetable oil, organic canola oil or grapeseed oil.
Healthy pumpkin bread

Make it all up in a blender!

Here’s the secret to this recipe: you make it all up in a blender! Many of our recipe testers mentioned how easy it is to just throw all the ingredients in a blender for this recipe. Here’s what to know:

  • It’s easiest with a high speed blender or quality blender. It also works with a not so good blender…you just need to work harder! Having some blender power behind you helps, but it’s not required. Know it might take a little longer to blend if your blender is not up to snuff.
  • First blend the oats into oat flour. You’ll throw in Old Fashioned rolled oats to the blender and turn it on. Watch as it turns into powdery oat flour! If your blender is not so great, you can also use store-bought oat flour.
  • Then add everything else and blend! The blender is the key to the fluffy and moist texture. It comes out so light and fluffy, you’ll be amazed it’s all oats.

A note about texture, cooling and cutting slices

After baking this healthy pumpkin bread, you’re going to want to eat it right away. Don’t do it! It’s important to let it cool down so the texture sets. If you cut it right away, the pieces will fall apart! Promise.

Another tip: cut the bread into fairly thick slices. This bread is beautifully moist and fluffy, but it is made with no gluten to hold it together. The texture is a little different from the normal pumpkin bread, so the best way to keep it together is to use thick slices (as you’ll see in the photos).

Healthy pumpkin bread dairy free gluten free

What people are saying about this healthy pumpkin bread

This healthy pumpkin bread comes out so beautifully moist and fluffy, you won’t really know it’s healthy! The only thing to note is that it’s slightly less sweet and oily than the normal pumpkin bread. That’s intended: because it’s designed to be healthier! We ran this recipe by lots of recipe testers, and here’s what a few had to say:

  • “WOW! I would have never guessed this was gluten free! The last pumpkin bread recipe I made with oats was SO dense and lacked pumpkin flavor! Honestly just tasted like oats! This one though – the pumpkin flavor is superb and it’s so light! LOVE!”
  • “Made the bread for a party and everyone loved it. Loved how it is healthy with all natural ingredients.”

Vegan variation!

As it is, this healthy pumpkin bread is gluten free and dairy free. Want to make it vegan? You can do that too! Here are a few options:

  • Substitute flax eggs. Use the recipe below and substitute flax eggs for the eggs: this is just ground flax seed mixed with water. It changes the texture of the bread slightly, but it works well as a binder in vegan baked goods.
  • Use our Vegan Pumpkin Bread recipe. Try our Vegan Pumpkin Bread: it’s incredibly moist and delicious. It’s made using refined flour so it’s not gluten-free, but it is vegan.

Are oats healthy?

One of the main ingredients that makes this healthy pumpkin bread is that it’s build on oats, not flour. That means you get all the benefits of oats that flour lacks. Here are some of the nutritional benefits of oats (source):

  • Oats are high in protein and fiber. 1 cup of raw oats has 11 grams protein (about 20% your daily need) and 8 grams of fiber (about 30% your daily need).
  • Oats have beta glucans, a type of soluble fiber that has potential benefits like lower cholesterol, better heart health, and reduced blood sugar and insulin responses.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

For more benefits, go to Oats 101: Nutrition Facts.

Gluten free pumpkin bread recipe

More healthy pumpkin recipes

When it’s pumpkin season…the craving strikes! Here are all our favorite pumpkin recipes:

  • Pumpkin Smoothie Tastes like pie…but it’s loads healthier! This tasty drink features yogurt, fruit and pumpkin pie spices.
  • Cozy Pumpkin Oatmeal The perfect fall breakfast idea! It’s got just the right spice and sweetness to make mornings cozy.
  • Healthy Pumpkin Muffins The streusel topping takes these easy pumpkin muffins over the top! The pumpkin spiced inside plus sweet crunch is downright heavenly.
  • Pumpkin Dip This healthy dip is perfect for apples!

This healthy pumpkin bread recipe is…

Vegetarian, dairy-free and gluten-free. For vegan and plant-based, see the notes above.

Print
Healthy pumpkin bread

Best Healthy Pumpkin Bread


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 to 12 pieces
  • Diet: Gluten Free

Description

Here’s the BEST healthy pumpkin bread, perfectly moist and cozy spiced. You’ll never believe it’s made without flour…just 100% rolled oats!


Ingredients

  • 3 cups Old Fashioned rolled oats (or 3 cups purchased oat flour; do not substitute steel cut or instant oats)
  • 1/2 cup sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 tablespoons homemade Pumpkin Pie Spice*
  • 3 eggs (or flax eggs for vegan)
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup neutral oil
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat the oven to 375 degrees.  Grease an 8 or 9-inch bread pan with coconut oil or oil.
  2. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add all the remaining ingredients to the blender. Blend until they all come together into a fully smooth batter, stopping and scraping the bowl of the blender as necessary.
  3. Pour the batter into the prepared pan. Bake 45 to 50 minutes, until a toothpick comes out mostly clean (the exact timing depends on the size of pan and your oven).
  4. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.

Notes

*Or use 1 tablespoon cinnamon, 1 teaspoon each ground ginger and allspice, and 1/2 teaspoon each cloves and nutmeg. 

  • Category: Quick Bread
  • Method: Baked
  • Cuisine: Healthy

Keywords: Healthy pumpkin bread

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