Use up that extra pumpkin puree sitting in your fridge with these three easy-to-make pumpkin breakfasts! Each recipe makes enough for one serving. Double or triple it for your whole family to enjoy!
Homemade Pumpkin Yogurt
*Serves one
Ingredients:
- ½ cup plain or vanilla Greek Yogurt
- 2 heaping T pumpkin puree
- 1 tsp. pumpkin pie spice
- 1 T pure maple syrup
- Your favorite granola (Nature’s Path Organic Pumpkin Flax Granola tastes great on it!)
Directions:
- Mix yogurt, pumpkin, pumpkin pie spice and maple syrup together. Top with granola and enjoy!
Pumpkin Pie Chia Seed Pudding
*Serves one
Ingredients:
- ½ cup milk
- ¼ cup pumpkin puree
- 1 T maple syrup or honey
- ½ tsp. pumpkin pie spice
- 3 T chia seeds
Directions:
- In a sealable container (mason jar or Tupperware), add milk, pumpkin puree, maple syrup, pumpkin pie spice and chia seeds. Mix well with a fork.
- Seal the lid tightly and refrigerate for at least six hours, or overnight.
- Stir again before serving, serve cold.
*This recipe comes from IfoodReal
Single serve Pumpkin Chocolate Chip Muffin
*Serves one
Ingredients:
- 3 T whole wheat flour
- ¼ tsp. baking powder
- ½ tsp. pumpkin pie spice
- 1 T brown sugar
- 2 T pumpkin puree
- 1 T pure maple syrup or honey
- 1 T milk
- 1 T dark or semi-sweet chocolate chips
Directions:
- Preheat oven to 350 degrees. Grease a ½-inch ramekin.
- In a small bowl, mix together flour, baking powder, pumpkin pie spice and brown sugar.
- Mix in pumpkin puree, maple syrup, and chocolate chips. Don’t overmix.
- Add extra milk if needed, but the dough will seem somewhat dry. Spoon the dough into the ramekin and bake for 18 minutes.
