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.