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Pumpkin Pie French Toast

Pumpkin everything!! Jim and I had a Sunday morning to ourselves after the kids spent the night with the grandparents. That was so nice and relaxing, but it also gave us a chance to whip up some french toast. We don’t make french toast too often because our weekend mornings are still fairly rushed. We might have to change that now… this pumpkin pie french toast was awesome!

Pumpkin French Toast Recipe

Jim and I were talking about how there is literally a pumpkin version of just about any dessert-ish recipe. We naturally thought about what things we haven’t seen a pumpkin version of and settled on french toast. We love french toast, and having no kids for the morning gave us a little time to experiment. So off to the kitchen we went.

pumpkin pie french toast

 

The french toast itself was pretty easy. We added pumpkin and the usual pumpkin pie spices to the batter. Turns out that it cooks beautifully and tastes even better. 

Pumpkin Pie French Toast
Yields 10
Easy and delicious french toast with a pumpkin pie batter.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 eggs
  2. 6 Tbsp canned pumpkin
  3. 4 Tbsp powdered sugar
  4. 2/3 Tsp cinnamon
  5. 1/2 Tsp ground ginger
  6. 1/2 Tsp ground cloves
  7. Dash nutmeg
  8. 1 Tsp vanilla extract
  9. 1/2 C milk (2%)
  10. 3 Tbsp butter
  11. 10 slices brioche bread
Instructions
  1. Combine all ingredients except butter and bread in a mixing bowl and whisk thoroughly
  2. Heat a nonstick pan over med-high heat
  3. Add a bit of butter to the pan and let melt
  4. Dip each piece of bread in the batter for about 2 seconds per side and then place in pan immediately
  5. Let cook for about 90 seconds on each side, or until lightly browned
  6. Continue until you've used all of the batter and bread, adding a bit of butter each time
Notes
  1. Maple whipped cream and maple syrup go well with this
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We wanted something unique to go with the french toast, so that’s where the maple whipped cream came in. It’s just a slight twist on the traditional whipped cream and goes nicely with the pumpkin spices. 

Maple Whipped Cream

Maple Whipped Cream
Yields 2
A delicious twist on traditional whipped cream. Maple syrup gives it a candy-like taste.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 Pint heavy whipping cream
  2. 1 Tbsp maple syrup
  3. 2 Tbsp powdered sugar
Instructions
  1. Chill the bowl of your stand mixer (or your mixing bowl if whipping by hand) in freezer for 5 minutes before starting
  2. Combine all ingredients in the bowl and beat on high for 1-2 minutes, depending on your desired thickness. Scrape down sides a couple of times.
  3. Keep refrigerated and use within 2 hours
Notes
  1. Replace maple syrup with 1 Tbsp vanilla extract for vanilla whipped cream.
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Homemade Whole Wheat Tortillas

Making tortillas at home is something that we’d never considered until a couple of days ago at the grocery store when we couldn’t find any that didn’t contain soy. I’ve been trying to avoid soy as much as possible, but it seems like everything you buy contains it! It’s so frustrating. So then and there we decided to give homemade tortillas a try… and we are so glad we did!

Whole wheat tortillas

We made whole wheat tortillas from scratch. They are much better than the store bought variety and have a better taste. Jim has always preferred white flour tortillas to the whole wheat variety, but he changed his mind with this recipe. These tortillas came out soft, but more firm than store bought. They worked great for quesadillas, and I’m sure that we’ll be using them in other recipes from now on. 

How to make whole wheat tortillas

Homemade Whole Wheat Tortillas
Yields 16
Scratch-made whole wheat tortillas. Soft and delicious.
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 3 C whole wheat flour
  2. 1.5 Tsp salt
  3. 1/2 C Canola oil
  4. 1 Tsp Baking powder
  5. 1 C Warm water
Instructions
  1. Setup stand mixer with dough hook attachment.
  2. Add all ingredients to mixer and mix on medium speed until a ball of dough forms. Scrape down the sides of the bowl as needed.
  3. Decrease speed to low and mix for 1 minute more.
  4. Transfer dough to floured work surface. Divide into 8 (burrito) or 16 (taco) portions, depending on the size tortillas you want to make.
  5. Flatten the dough balls with your palm until they are disc-shaped.
  6. Cover with a tea towel and let rest for 15 minutes.
  7. Using a rolling pin, roll out each disc as flat as possible. Taco sized tortillas will be around 6 inches in diameter.
  8. Heat a nonstick pan over high heat. Cook tortillas for 1 minutes on the first side and 30 seconds on the second. Don't let the tortillas get more than slightly browned.
  9. Store in a gallon sized freezer bag.
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Whole wheat tortilla recipe

Whole wheat tortilla recipe

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

I am fairly new to the oatmeal scene, but I have kind of fallen in love with steel cut oats. They are healthy, high in fiber and protein therefore they fill you up and keep you going longer. Which is great for someone like me who finds myself more often than not wanting to eat lunch at 10:45 am. 🙂 Whenever I eat this oatmeal I can actually make it to a more acceptable meal time! 

Pumpkin Pie Oatmeal

This oatmeal is like eating pumpkin pie for breakfast except this is actually good for you and won’t leave you with a sugar crash 30 minutes later. It’s creamy and basically taste like a fall explosion in your mouth. I mean who doesn’t like dessert for breakfast! 

 Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
Serves 4
Creamy, delicious, and healthy version of pumpkin pie for breakfast!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 3 cups of water
  2. 1 cup of steel cut oats
  3. 2 tbsp of coconut sugar
  4. 3 tbsp of organic canned pumpkin pie
  5. 1 tsp of vanilla extract
  6. 1/4 tsp of salt
Instructions
  1. Add 3 cups of water to a pot and boil.
  2. Once boiling add oats and salt, cover pot and turn down to low.
  3. Stir Occasionally
  4. After 30 minutes and most of the water has been absorbed take the pot off the heat.
  5. Add coconut sugar, pumpkin pie, and vanilla.
  6. Stir everything together and then Enjoy!
Notes
  1. You could also top your oatmeal with chocolate chips or extra cinnamon!
  2. If you like your oatmeal extra creamy you could use milk instead of water.
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 Your Take

What’s your favorite homemade oatmeal recipe? Steel cut oats or the traditional rolled oats? Favorite flavor? Let’s talk about it in the comments.

 

 

Gluten Free Breakfast Muffins

Cinnamon, Chocolate, Chia, Banana, these are a few of my favorite things! But seriously they are and these muffins have it all!

Gluten Free Breakfast Muffins - Title

They are perfect for breakfast, snacking or anytime you feel the need for something awesome! Gluten free does not have to mean dry and flat, these muffins are moist and incredibly fluffy! Bonus they are also dairy free.

Breakfast Muffins

 I love to have muffins around to snack on when I am craving something sweet. I usually bake up enough so that I can throw a few in the freezer and then just thaw one out when the craving strikes.  Also they are a huge hit with my girls. They are always asking me to make them!… 

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