Updated: Sep 24, 2020
As it is now officially the second day of fall, it is well past time for a pumpkin recipe. This recipe makes a ton so that you can freeze them for later, so if you only need one meal's worth, definitely half it. I put them in big freezer bags and then throw them in the toaster to defrost for a quick breakfast. They are sweet enough that they can be eaten without sticky syrup (which is the literal bane of my existence), but syrup or whipped cream are always a welcome addition. Questions or suggestions are always welcome!
Ingredients: DRY -2 Cups Whole Wheat Flour (white flour is great too!) -4 tsp Baking Powder -1 1/2 tsp Pumpkin Pie Spice -1 tsp Cinnamon -1/2 tsp Salt WET -1 15 oz can Pumpkin Puree -1 1/2 Cups Milk (I used almond) -2 Eggs -2 tsp Vanilla Extract -2 Tbs Coconut Oil (or butter. or any oil) -2 Tbs Maple Syrup Whisk dry ingredients together. In a separate bowl, whisk wet ingredients. Add wet ingredients to dry ingredients and mix together.