It truly isn’t pumpkin season until you’ve had your first pumpkin coffee. And although it might still be 90 degrees out where you are (it is here for me!), once you take that first sip suddenly it’s all about boots, cozy sweaters, pumpkin patches, and baking a loaf of pumpkin bread. Am I right or am I right?!

If you follow me on Instagram then you know I’m a fan of pumpkin year-round, and especially in the fall. I saw a funny meme the other day that said there are only two seasons. Fall and waiting for fall. I couldn’t agree more!

What is a Pumpkin Cream Cold Brew with Sweet Cream Cold Foam?

New in 2019, the pumpkin cream cold brew was Starbuck’s newest addition to the pumpkin spice latte family. They describe it as a “super smooth fall treat” and I’ve got to say, I totally agree. The pumpkin cream cold foam is uber silky and super pumpkin-y.

It’s essentially cold brew coffee (ice, with brewed coffee) with vanilla syrup added, and topped with a semi-sweet pumpkin cream cold foam topping. The topping is made from cream and pumpkin spice sauce.

If you haven’t tried it and love all things pumpkin, it’s simply a must. But for the days you want to make coffee at home, this recipe is the perfect stand in!

Homemade Pumpkin Cream Cold Brew vs. Starbucks’ Version

This recipe gives Starbucks a run for its money. Here are a few reasons why my recipe wins over Starbucks’ in my opinion:

• Made dairy free (theirs is not)
• Lower in sugar (theirs has 31 grams)
• Cheaper (I didn’t calculate cause math’s not my thing but I’m assuming here!).

I know you’ll love it! So let’s start at the beginning and make this delicious pumpkin coffee drink at home!

Homemade Starbucks Pumpkin Cream Cold Brew Recipe Ingredients

1. Cold brew or iced coffee

Starbucks uses cold brew in the traditional drink but you could totally use iced coffee too. Any cold brew will work — use your favorite!

2. Milk: Unsweetened oat milk, other non-dairy, or dairy milk of your choice or dairy free heavy whip

I used oat milk in this recipe because it has a higher fat content than other non-dairy milks like almond. This makes it thicker and gives it those silky-smooth vibes. I ended up testing this recipe with two different oat milks and it worked well with both. My favorite oat milk to use for coffee is this one.

This year I also made the recipe with this Califia Farms dairy free heavy whip which turned out super similar to the Starbucks version because it’s super thick just like heavy cream but dairy free. If you can find it at a store near you, I definitely recommend! I usually find it at Target or Whole Foods

If you prefer cow’s milk, you can sub that in for the oat milk too!

3. Pumpkin puree

Hopefully you’ve stocked up because if you’re going to make any recipe you see on this blog you’re going to need it! P.S. make sure it’s pumpkin puree and not pumpkin pie mix. Pumpkin puree is just pumpkin while pumpkin pie mix contains added sugar.

Most coffee shop versions do not use real pumpkin which is another reason why I love this version — you get to reap the nutritional benefits of REAL pumpkin in your coffee. Win, win.

4. Maple syrup

Maple syrup offers the perfect amount of sweetness without being overpowering in flavor. Honey would also be a great natural sweetener to use in this recipe.

5. Pumpkin spice or cinnamon

Either one of these will work! If you can’t find pumpkin spice you can definitely make your own or use cinnamon.

6. Vanilla extract

The Starbucks version contains vanilla syrup. I’m lightening things up with no added sugar from this ingredient by using vanilla extract.

7. Salt

A pinch of salt to really bring out the flavors and doesn’t make it salty tasting by any means.

Equipment Needed to Make This Starbucks Cold Brew Recipe

• Hand-held frother or whisk – This hand-held frother works perfectly!
• Mason jar — you’re going to add all of the ingredients into a mason jar

How to Make Pumpkin Sweet Cream Cold Foam

Add the the oat milk or dairy free heavy whip, pumpkin puree, maple syrup, pumpkin spice or cinnamon, vanilla extract, and salt to a frother. You can also use a hand-held frother to get it nice and frothy (a high-speed blender on the highest setting would also work).

How to Make Pumpkin Cream Cold Brew Coffee with Pumpkin Cold Foam

1. Make the pumpkin cream cold foam. Combine the ingredients for the pumpkin cream cold foam in a mason jar. Froth until combined and use right away or pop it into the fridge.
2. Get your cold brew ready. Pour a glass of cold brew or iced coffee over ice.
3. Put it together and start sipping! Pour the pumpkin cream over the cold brew, top with extra pumpkin spice, and enjoy! Use a straw to mix it together — I recommend sipping without a straw though because that way you get more of the foam in every sip.

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Alternatively, you can make this recipe by making this homemade pumpkin spice syrup, adding that to oat milk and frothing it and then pouring your cold brew on top!

Nutrition of Starbucks’ vs. This Homemade Version

Because the sugar is so high in the Starbuck’s version, I would definitely put this drink in the treat category vs. an everyday type of drink! My recipe is lower in sugar and calories if you’re looking for a healthier alternative.

Cost Comparison of Pumpkin Cold Brew at Starbucks vs. At Home

Is The Pumpkin Cream Cold Brew Made Dairy-Free at Starbucks?!

Unfortunately no, because it is made with heavy cream it’s not dairy free. As of right now there isn’t a way to order it dairy free. Using dairy free heavy whip like I recommend for this recipe gives it such a similar taste and texture to the Starbucks version, you will love it!

How I Order the Pumpkin Cream Cold Brew at Starbucks

Although I’m a dietitian, I’m not the food police! That said, I don’t think it’s the worst thing if you want to treat yourself to the real version of this drink a few times during the season — I certainly do myself because that’s the balance I like to have in my life.

When I do order it from Starbucks, I ask for a couple of modifications for make it lower in sugar.

Here’s how I order it when I want to lower the sugar but still get that good pumpkin taste:

• tall size
• no vanilla syrup in the cold brew (or ask for sugar-free vanilla syrup)
• light cold foam — I just say: “Can you do light cold foam on top? About half the regular amount”

A grande would have 2-3 pumps of syrup in the cold brew, which is way too much in my opinion taste and sugar wise! I think one or half would definitely do the trick if you’re looking for something less sweet.

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Pumpkin Cream Cold Brew with Pumpkin Cold Foam

This homemade pumpkin cream cold brew recipe with pumpkin cold foam is super silky-smooth, dairy-free recipe that's better than Starbucks! 

Course Drinks

Cuisine American

Keyword homemade pumpkin cream cold brew, pumpkin coffee, pumpkin cold foam, pumpkin cream cold brew, pumpkin cream cold brew; starbucks pumpkin cream cold brew; pumpkin spice latte

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1 serving

Author Maggie Michalczyk, RDN

Equipment

• 1 whisk or hand-held frother
• 1 mason jar

Ingredients

Pumpkin cold foam:

• 1 cup oat milk or dairy free heavy whip
• 1 1/2 tbsp. pumpkin puree
• 1 tbsp. maple syrup
• 1 tsp. pumpkin spice or cinnamon
• 1 tsp. vanilla extract
• pinch of salt

Pumpkin cold foam cold brew:

• 1 cup cold brew coffee
• handful of ice
• sprinkle of pumpkin spice

Instructions

• Combine he oat milk or dairy free heavy whip, pumpkin puree, maple syrup, vanilla, pumpkin spice, and salt in a small jar. Use a hand-held frother to froth all of the ingredients up until combined. Refrigerate or use right away.
• Add your favorite cold brew to a glass over ice and pour pumpkin cold foam on top. Lightly stir and top with more pumpkin spice to enjoy!

Notes

Cold pumpkin foam can be stored in the fridge for up to a week. Re-froth to enjoy! 

You can also make this homemade pumpkin spice syrup, add that to your oat milk and froth it and pour your cold brew on top. 

Pumpkin Recipes to Pair with Pumpkin Coffee

Sip on your pumpkin coffee and enjoy one of these healthy pumpkin recipes all fall long! Whether hitting the pumpkin patch or just taking in the season, enjoy the season a little more with these recipes you’re sure to fall in love with!

• Pumpkin Cookie Protein Balls {GF & DF}
• Pumpkin Chickpea Blondies {GF & DF}
• Pumpkin S’mores Bars {GF & DF}
• Pumpkin Zucchini Bread {GF & DF}
• Pumpkin Spice Overnight Oats {GF& DF}

If you like this pumpkin coffee drink recipe, be sure to check out this recipe for a hot pumpkin spice oat milk latte.

pin this pumpkin recipe for later!

This content has been updated from its original publish date in 2020.

The post Pumpkin Cream Cold Brew (Starbucks Copycat) appeared first on Once Upon a Pumpkin.

It’s an unspoken truth that when pumpkin coffee drinks hit the stores, it’s the beginning of fall. I always get super excited when I start to see fall things at the store — it’s just the best time of the year. You can find me decorating my apartment, looking for new pumpkin products, and finding new ways to add pumpkin to recipes from late August to November.

In the fall it just makes sense to make something seasonal for breakfast that’s infused with pumpkin and cozy spices like pumpkin pie spice and cinnamon. So, let’s take a closer look at all the benefits of and options for healthy pumpkin breakfast recipes.

Is Pumpkin Good for Breakfast?

Absolutely! Pumpkin is a vegetable (technically a fruit) that is packed with nutrients, including vitamin A, C, and E as well as potassium, fiber, copper, and manganese. It is also very high in antioxidants which help protect our bodies from disease and can help reduce inflammation.

The best part is, it’s super easy to add to a wide variety of recipes from sweet to savory to reap the benefits of its nutrition all fall long. You can’t go wrong baking it or blending it into something for breakfast during the fall.

What Does Pumpkin Pair Well With?

You’ll notice that in most of these pumpkin breakfast recipes I’ve baked or blended pumpkin puree into a recipe that works for breakfast.

Pumpkin puree goes well with lots of different baked goods, as well as Greek yogurt and cheese. I love how it fits with a wide variety of both sweet and savory recipes making it perfect to not only add to your breakfast recipes, but also lots of other recipes in the fall and year-round.

Pumpkin Breakfast Recipes

Depending on the breakfast mood you’re in, jump to one of the pumpkin breakfast recipe categories below:

• Quick Pumpkin Breakfast Recipes
• Pumpkin Oatmeal Recipes
• Pumpkin Breakfast Muffin Recipes
• Pumpkin Pancakes and Waffle Recipes
• Pumpkin Coffee Recipes to Pair with Breakfast

Quick Pumpkin Breakfast

If you have minimal time and want to whip something up within minutes, try one of these quick pumpkin breakfast options. I love these to switch things up when I am in the mood for a cool smoothie or a warm fall-inspired piece of toast.

Healthy Pumpkin Pie Protein Smoothie

Creamy and oh so dreamy, you'll fall in love with this healthy pumpkin pie protein smoothie that tastes like everything we love about the season! Simply made in a blender, it's creamy and delicious.

View Recipe

Healthy Pumpkin Smoothie Bowl

This healthy pumpkin smoothie bowl is super smooth and spiced just right for the season! Made with simple ingredients and sweetened naturally, you’ll love this smoothie bowl as fun snack or breakfast. 

View Recipe

Pumpkin Ricotta Toast

View Recipe

Pumpkin Yogurt Mousse Parfaits

View Recipe

Pumpkin Cookie Protein Balls

Pumpkin cookie protein balls are the perfect post workout or midday snack packed with protein and fiber. Super easy to make with simple ingredients, you’ll love having these to snack on!

View Recipe

Healthy Pumpkin Seed Granola

Healthy pumpkin granola is a nutrient-dense, low sugar snack that's packed with fall flavor in every nutty cluster. A perfect pumpkin snack for the season!

View Recipe

Pumpkin Oatmeal

Pumpkin goes so well with oats in a variety of recipes, especially oatmeal. Oatmeal is always a go-to fall breakfast because it’s easy to make and customize with different toppings like nut butter and fruit. Baked oatmeal or oatmeal cups is great to make in advance and have for breakfast during the week.

Pumpkin Pie Baked Oatmeal

Pumpkin pie baked oatmeal made with Quaker Old Fashioned Oats, pumpkin puree, fall spices and maple syrup makes for a delicious make-ahead breakfast time option for the fall season.

View Recipe

Pumpkin Apple Baked Oatmeal

This pumpkin apple baked oatmeal is a warm and cozy breakfast that is perfect all fall long! Make it ahead of time and enjoy slices all week with nut butter on top! 

View Recipe

Pumpkin Zucchini Oat Cups

Pumpkin zucchini oatmeal cups are like a bowl of oatmeal in muffin form! Made gluten and dairy free, they have a hearty texture, make for a nutritious, delicious (and compact!) breakfast and freeze well too. I highly recommend a dollop of nut butter on top! 

View Recipe

Pumpkin Gingerbread Oatmeal

Pumpkin gingerbread oatmeal is a delicious and festive way to flavor your oats during the winter months! Made with old fashioned oatmeal, pumpkin puree, molasses and cozy spices. 

View Recipe

Healthy Pumpkin Breakfast Muffins

Pumpkin breakfast muffins are another great option on the go. In comparison to typical muffins, they contain less sugar and more fiber. This helps control hunger and keeps you full until your next snack or meal. Depending on your muffin tin size, choose one or two and pair with Greek yogurt or nut butter for added protein.

Healthy Whole-Grain Pumpkin Blueberry Muffins

Pumpkin blueberry muffins will be your new favorite spin on a pumpkin muffin! Pumpkin spiced just right with blueberries in every bite, they’re fluffy and fun for fall or summer!

View Recipe

Gluten Free Pumpkin Carrot Muffins

Gluten free pumpkin carrot muffins are fluffy with hints of walnuts, ginger, cinnamon, carrot and pumpkin! Made with almond and oat flour and topped with a dairy-free cashew cream cheese, they’re perfect for spring!

View Recipe

Pumpkin Veggie Egg Muffins

Pumpkin veggie egg muffins are a quick and nutritious breakfast that are fun to eat and easy to make!

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Pumpkin Pancakes and Waffles

When the weekend rolls around, there’s nothing like a stack of pumpkin pancakes or waffles for breakfast or brunch. Cozy up with a cup of coffee and one of these pumpkin breakfast recipes on a chilly fall weekend.

Healthy Pumpkin Protein Pancakes

Enjoy these fluffy pumpkin pancakes on a cozy fall morning. They're spiced just right and full of fall flavor!

View Recipe

Pumpkin Protein Waffles

Packed with protein, whole grains, pumpkin and pumpkin spice, these pumpkin protein waffles are fluffy and delicious! Look no further for your new favorite pumpkin recipe to make for brunch in the fall!  

View Recipe

The Best Healthy Pumpkin Pancakes

Wake up with a stack of these extra-fluffy, delicious and healthy pumpkin pancakes! Perfect for a cozy weekend brunch, you will love these pancakes that taste just like fall! 

View Recipe

Pumpkin Coffee Drinks to Pair with Breakfast

And finally, breakfast in the fall isn’t complete without a pumpkin coffee drink. Pair one of these with a breakfast above or whip up some fluffy eggs with veggies and a slice of toast as you sip on your festive beverage. 

Pumpkin Cream Cold Brew with Pumpkin Cold Foam

This homemade pumpkin cream cold brew recipe with pumpkin cold foam is super silky-smooth, dairy-free recipe that's better than Starbucks! 

View Recipe

Pumpkin Spice Oat Milk Latte

Silky smooth and oh so pumkin-y! This pumpkin spice oat milk latte is lower in sugar than your average latte, made with real pumpkin, dairy free, and delicious. 

View Recipe

White Chocolate Pumpkin Spice Latte

White chocolate pumpkin spice latte is delicious twist on a traditional pumpkin spice latte. Smooth, and creamy with hints of white chocolate and pumpkin spice in every sip, it’s a fun twist on this fall favorite.

View Recipe

Pumpkin Spice Whipped Coffee

Pumpkin spice whipped coffee is a delicious and fun coffee drink, perfect for fall! It feels like a fancy coffeehouse drink that is easy to make at home! 

View Recipe

Breakfast is definitely my favorite meal of the day and I especially love infusing pumpkin into something delicious for breakfast or brunch during the fall season.

Be sure to also check out my 40 Must-Try Easy Pumpkin Recipes and if you’re not already, I’d love for you to be part of the Once Upon a Pumpkin community on Instagram!

The post 20 Healthy Pumpkin Breakfast Recipes appeared first on Once Upon a Pumpkin.

Silky smooth and super creamy, this twist on a traditional pumpkin spice latte with white chocolate chips is a fun way to switch up your typical cup of coffee this fall season!

White chocolate chips act as the sweetener in the recipe and add another layer of creaminess to this pumpkin spice latte recipe. The taste of white chocolate perfectly complements pumpkin and pumpkin spice and feels like a fancy coffee house drink you can enjoy at home.

PUMPKIN PUREE – ABOUT LIBBY’S 100% PURE PUMPKIN

Libby’s is the only ones I trust when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations. I always have a can (or 5!) in my pantry year round.

One thing I recently learned that I really admire is that their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

Ingredients for White Chocolate Pumpkin Spice Latte

• Libby’s 100% Pure Pumpkin
• coffee
• unsweetened oat milk
• white chocolate chips
• pumpkin spice
• salt
• whipped cream (optional)

equipment / utensils

• small saucepan
• whisk
• milk frother

Ways to Use a Can of Libby’s Pumpkin Puree

For this latte recipe you’ll only be using a little bit of pumpkin puree which will leave you with some leftover in the can. That’s a good thing! Pumpkin is incredibly versatile and adds more nutrition to any recipe you add it too. Here are a few ways to use up the entire can of pumpkin — great in the name of less food waste and to help add more nutrition to your diet!

• add to soups and chilis this time of year like this pumpkin turkey chili
• bake with it! Find more pumpkin baked good recipes here on the blog
• spread it on a tortilla and top with spinach, chicken and cheese, top with another tortilla and heat it up into a quesadilla
• freeze it in an ice cube tray to pop into future soups or smoothies
• share with your dog! Did you know pumpkin puree is good for dogs when they have stomach issues? Give them a little based on their size or whip up a batch of these pumpkin peanut butter dog treats.

Print

White Chocolate Pumpkin Spice Latte

White chocolate pumpkin spice latte is delicious twist on a traditional pumpkin spice latte. Smooth, and creamy with hints of white chocolate and pumpkin spice in every sip, it’s a fun twist on this fall favorite.

Course pumpkin recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 2 servings

Author Maggie Michalczyk, RDN

Ingredients

• 1 cup unsweetened oat milk
• ¼ cup LIBBY’S 100% Pure Pumpkin
• ¼ cup white chocolate chips
• 2 tsp. pumpkin pie spice
• Pinch of salt
• 2 cups coffee
• whipped cream optional

Instructions

• In a small saucepan, combine oat milk, pumpkin puree, white chocolate chips, pumpkin pie spice and salt. Whisk together over low heat for 1-2 minutes.
• Remove from heat and use a milk frother or blender to froth the mixture.
• Pour on top of coffee and top with a dollop of whipped cream and extra pumpkin pie spice and enjoy!

This post was created in partnership with Libby’s. I hope you love it!

More Pumpkin Recipes You’re Sure to Love

• Pumpkin Ricotta Toast
• Pumpkin Spice Latte Bread {GF & DF}
• Pumpkin White Chocolate Macadamia Nut Cookies
• Pumpkin Spice Oat Milk Latte

pin this recipe for later!

The post White Chocolate Pumpkin Spice Latte appeared first on Once Upon a Pumpkin.

This post is sponsored by The Quaker Oats Company but all opinions are my own.

Nothing seems more fitting as a breakfast option on a cool fall morning than pumpkin pie baked oatmeal! Made with pantry staples like Quaker Old Fashioned Oats, pumpkin puree, fall spices and maple syrup, it will fill your whole house with the scent of fall as it bakes in your oven. 

As the fall is a super busy time for me (especially this one with the wedding coming up so soon!) I appreciate having a nourishing make ahead breakfast time option like pumpkin baked oatmeal as one of my go-tos when my days are busy. Baking this oatmeal recipe on a Sunday and having it for the next few days as a breakfast option is convenient and nourishing. 

I’ve been a fan of using Quaker Oats with breakfast and in my recipes for as long as I can remember and I’m excited to share this recipe with you and tell you more about a cause Quaker is committed to this year and how you can get involved! 

Quaker Good Call Challenge

For more than 140 years, Quaker has stood by its belief that life’s circumstances should never be a barrier to good nutrition and that one small act can have a big impact on people facing food insecurity. As a dietitian I’m proud to partner with a company that is committed to helping tackle hunger and contributing to a solution to the food insecurity issues facing our country. 

Quaker, the official oatmeal sponsor of the NFL, is acting on this purpose by teaming up with Feeding America® and a few fan favorites – Drew Brees, Jerry Rice and Jerome Bettis – to encourage people to make a good call for themselves and others and help tackle hunger. 

As we enter the giving season, Quaker has committed to donating $125,000 to Feeding America – which can help secure at least 1.25 million meals* – and is asking others to join through the Quaker Good Call Challenge. Today, Feeding America is the nation’s largest domestic hunger-relief organization and a powerful and efficient network of 200 food banks and 60,000 food pantries and meal programs across the country.

To join in, from now until Dec. 31, simply look for spare change around your home, collect it in an empty canister or container (like after you’ve enjoyed your Quaker Oats!), and take it to participating Coinstar locations (excludes NY, SD, and VT) and selecting Feeding America to submit your donation. 

*The monetary equivalent of meals will be donated. $1 helps provide at least 10 meals secured by Feeding America on behalf of local member food banks. Quaker has committed $125,000.00. Valid: October 20 – December 31, 2021

Pumpkin Pie Oatmeal 

Top slices of this delicious pumpkin pie oatmeal with creamy nut butter, pumpkin seeds, pecans or a drizzle of maple syrup for a breakfast option that’s great to enjoy all season long (this part is totally optional!). The flavors of pumpkin and oats go together so well and I just love the texture of this baked oatmeal recipe. It’s satisfying and nourishing thanks to oats! 

Check out more ways to use oats this holiday season here. 

Ingredients for pumpkin pie baked oatmeal 

• Quaker Old Fashioned Oats
• ground flaxseed
• baking powder
• sea salt
• pumpkin pie spice
• ground cinnamon
• ground or fresh ginger
•  ground nutmeg
• unsweetened almond milk
• pumpkin puree
• egg
• pure maple syrup
• vanilla extract
• chopped pecans 
• pumpkin seeds (on top)

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Pumpkin Pie Baked Oatmeal

Pumpkin pie baked oatmeal made with Quaker Old Fashioned Oats, pumpkin puree, fall spices and maple syrup makes for a delicious make-ahead breakfast time option for the fall season.

Course pumpkin recipes

Cuisine American

Cook Time 8 hours hours 11 minutes minutes

Author Maggie Michalczyk, RDN

Ingredients

• 2 cups Quaker Old Fashioned Oats
• 1 tbsp. ground flaxseed
• 2 tsp baking powder
• ½ tsp sea salt
• 2 tsp. pumpkin pie spice
• 1 tsp. ground cinnamon
• 1 tsp. ground or fresh ginger
• ¼ tsp. ground nutmeg
• 1 cup unsweetened almond milk
• ½ cup pumpkin puree
• 1 egg
• ¼ cup pure maple syrup
• 1 tsp. vanilla extract
• ½ cup chopped pecans
• 2 tbsp. pumpkin seeds on top

Instructions

• Preheat oven to 350 degrees F. Grease a 9×9” baking pan, set aside.
• In a small whisk together the oats, flax seed, pumpkin pie spice, cinnamon, nutmeg, ginger, baking powder, and salt. Set aside.
• In a large bowl, whisk the egg, almond milk, pumpkin puree, maple syrup, and vanilla until combined. 
• Add dry ingredients to the wet ingredients and stir until completely combined. Let sit for about 3-4 for the oats to absorb some of the liquid. Top with chopped pecans or pumpkin seeds if desired. 
• Bake for 30-35 minutes or until the top is set and slightly browned. Remove from oven and let cool.
• Slice and top with a drizzle of maple syrup. 

More recipes with oats you’re sure to fall in love with

• Almond butter and jelly overnight oats
• Birthday cake oatmeal pancakes
• Pumpkin gingerbread oatmeal

pin this recipe for later!

The post Pumpkin Pie Baked Oatmeal appeared first on Once Upon a Pumpkin.

Nothing screams fall quite like a batch of fluffy pumpkin muffins! Filled with fall spices and that quintessential fall taste of pumpkin puree that we all know and love, I know this pumpkin muffin recipe will be one you make again and again for the season and beyond!

I love having a batch of pumpkin muffins on hand to enjoy with coffee or tea in the fall and this recipe is one I’ve already made multiple times and it’s only the beginning of October! Simply made with whole wheat pastry flour, Libby’s 100% PURE PUMPKIN and fall spices like cinnamon, and pumpkin spice

Top these muffins with a white chocolate drizzle (white chocolate complements pumpkin SO well) or top with pumpkin seeds before baking for a crunch on top. You really can’t go wrong!

PUMPKIN PUREE – ABOUT LIBBY’S 100% PURE PUMPKIN

This pumpkin muffin recipes uses  Libby’s 100% Pure Pumpkin. It’s what I use in all of my pumpkin recipes! I trust Libby’s when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

Ingredients for Whole Wheat Pumpkin Muffins

• whole-wheat pastry flour – whole wheat pastry flour is lighter than whole wheat flour giving these muffins more of a soft fluffiness that makes them absolutely delicious!
• pumpkin pie spice
• cinnamon 
• baking soda
• baking powder
• non-dairy milk – I like using oat or almond milk because that’s what I have on hand most of the time.
• LIBBY’S 100% PURE PUMPKIN
• butter or coconut oil 
• light brown sugar – feel free to use coconut sugar instead if you prefer.
• egg
• vanilla extract 
• pumpkin seeds (optional) – green pumpkin seeds are called pepitas and they’re a great source of plant-based protein, fiber and magnesium.
• white chocolate chips (optional)

equipment / utensils:

• one medium mixing bowl
• one small mixing bowl
• muffin liners
• muffin tin

Making Pumpkin Muffins Lighter and Fluffy

Pumpkin puree itself helps to make these muffins super light and fluffy! It adds a lot of moisture which ends up giving these muffins that bounciness in the texture.

Another tip for lighter and fluffier muffins? Don’t over mix the batter. That causes muffins to be more dense and chewy vs. light and fluffy! Mix the batter until just combined. If there’s a few streaks of flour that you can still see that’s totally ok.

Ways to Use Leftover Pumpkin Puree

For this pumpkin recipe you will use almost a cup of pumpkin, but that will leave you with a good amount leftover. This is a good thing because there are so many delicious ways you can use it! Here are a few of my favorites:

• make this creamy and delicious vegan pumpkin soup.
• make pumpkin peanut butter dog treats for your furry friend!
• whip up a batch of pumpkin cookie protein bites for a fun snack.
• stir up a dairy free pumpkin spice oat milk latte.

Storing Leftover Pumpkin Puree

Any time you have a little pumpkin puree leftover and want to save it, transfer the rest out of the can (don’t store in the can in the fridge!) into a container with a lid and store in the fridge for up to a week. This will ensure maximum freshness and usability.

If you’re simply not going to get to the rest of the pumpkin leftover in a can, you can definitely save it for later. I recommend freezing it in an ice cube tray for up to 3 months. You can use the frozen cubes in future soups, smoothies and more.

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Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Moist, fluffy and spiced to perfect with pumpkin puree and fall spices, these whole wheat pumpkin muffins make for an amazing treat for fall! Sip on pumpkin coffee while you enjoy each bite!

Course pumpkin recipes

Cuisine American

Keyword pumpkin muffins; whole wheat pumpkin muffins

Prep Time 10 minutes minutes

Cook Time 8 hours hours 11 minutes minutes

Servings 12 muffins

Author Maggie Michalczyk, RDN

Ingredients

• 1 cup whole-wheat pastry flour
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1 tsp. baking soda
• ¾ tsp. baking powder
• ½ cup non-dairy milk
• ¾ cup LIBBY’S 100% PURE PUMPKIN
• 3 tbsp. melted butter or coconut oil
• ½ cup light brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1/4 cup white chocolate chips
• ¼ cup pumpkin seeds for sprinkling on top

Instructions

• Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray the inside with cooking spray to prevent muffins from sticking. 
• In a medium bowl whisk together the whole-wheat pastry flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
• In a separate larger bowl, whisk together pumpkin puree, melted butter or coconut oil, non-dairy milk, light brown sugar, egg and vanilla extract until smooth.
• Pour the dry ingredients into the wet and use a wooden spoon to gently mix together until just combined. Don’t over mix!  Muffin batter should be slightly clumpy not totally smooth. 
• Portion the batter into each muffin well. Sprinkle with pumpkin seeds or leave plain to drizzle with melted white chocolate when baked.* 
• Bake for approximately 22-25 minutes, let cool and enjoy!

Notes

* if drizzling with melted white chocolate chips, melt white chocolate chips in the microwave in increments of 10 seconds, stirring with a spoon in between each time. Use a fork to drizzle over each muffin once cooled.

This recipe was proudly created in partnership with Libby’s. I hope you love it!

more pumpkin muffin recipes you’re sure to love

• pumpkin blueberry muffins
• pumpkin carrot muffins {GF & DF}
• healthy pumpkin muffins with spiced maple glaze {GF & DF}
• pumpkin gingerbread muffins {GF & DF}

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One of the things I definitely look forward to in the fall is pumpkin coffee! It’s pretty crazy how Starbucks and Dunkin release their pumpkin coffee drinks earlier and earlier each year to get people excited for the season!

I definitely do treat myself to coffee house versions of pumpkin drinks in the fall but also like to have a healthier version at home most of the time instead. Coffee shop versions are often packed with a lot of extra calories and sugar (and not made with real pumpkin!).

Sugar in Pumpkin Spice Lattes at Starbucks

A grande pumpkin spice latte with whipped cream at Starbucks has 50 grams of sugar! It is recommended that women only have 25 grams of less in a DAY — yikes!

How Often Should You Drink PSLs?

That said, I wouldn’t recommend having one every single day in the fall but rather treating them as a once in a while type of thing. There are definitely more nutritious ways to start your day which is where this pumpkin spice oat milk latte comes in!

Using Oat Milk in Your Pumpkin Spice Latte

It’s time to rethink our favorite fall drink!

My recipe vegan pumpkin spice oat milk latte has no added sugar but still tastes delicious and will give you all the fall feels because it’s super pumpkin-y! I use dairy-free oat milk that has a super silky soft and smooth texture that adds creaminess to anything you put it into.

I’m currently loving this Califia Farms Oat Barista Blend, and it’s the one I recommend using in this vegan latte recipe! I don’t feel like I need to add any sugar to it because the creamy texture makes it taste really rich like a “traditional” PSL would! Using almond milk is good too but doesn’t give it quite the same level of creaminess

Using plant-based milks like oat milk in place of dairy milk is good vegan alternative and a great for anyone who simply prefer non-dairy milk in their coffee. I can’t wait to hear what you think of this homemade latte recipe!

p.s. if you want a cold version of this pumpkin drink, be sure to check out my Starbuck’s copycat pumpkin cream cold brew recipe. It’s super easy to make at home and lower in sugar than the drink at Starbucks.

How to Order a Healthier PSL at Coffee Shops

• Ask for 1 pump pumpkin instead of the usual. There are three pumps of syrup in a grande and that just makes it super sweet!
• Ask for no whipped cream or light whip as they can be very generous with how much they put on top!
• Add 1/2 or 1 pump of pumpkin spice syrup to a cold brew coffee.
• Add 1/2 or 1 pump of pumpkin spice syrup to an americano.

These are good ways to still enjoy the taste of pumpkin with way less sugar, which is a win, win in my book.

This pumpkin spice latte pairs perfectly with a slice of this pumpkin spice latte bread. It’s infused with coffee soaked dates and extra moist and fluffy — say hello to your new favorite pumpkin bread recipe! And if you’re wondering how else to use a up a can of pumpkin? Check out this article I contributed to in Cooking Light!

Ingredients for a Pumpkin Spice Oat Milk Latte

• Brewed coffee or Nespresso coffee
• Unsweetened oat milk – I like Oatly, & Califia Farms Barista Blend
• Pumpkin puree — we’re using real pumpkin in the recipe because duh!
• Pumpkin pie spice – cinnamon will also work if you don’t have pumpkin pie spice

equipment / utensils

• milk frother or high speed blender
• cute fall mug!

How to Make a Pumpkin Spice Oat Milk Latte

1. Start by making your coffee. Use your favorite brewed or Nespresso coffee in this recipe. Any unflavored Nespresso pod will work. Since I wrote this post Nespresso has come out with pumpkin spice cake flavored pods. To me they are spiced very subtly which I like a lot!
2. Froth or blend the oat milk, pumpkin puree, and pumpkin spice. Combine oat milk, pumpkin puree and pumpkin spice in a milk frother. If you don’t have a milk frother, I recommend adding them to a blender and blending on high for a few seconds.
3. Add the milk to your coffee. Pour the pumpkin oat milk mixture
4. Top with extra pumpkin spice. Sprinkle a little extra pumpkin spice on top.
5. Sip & Enjoy! Extra points if you pair it with a slice of this pumpkin spice latte bread!

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Pumpkin Spice Oat Milk Latte

Silky smooth and oh so pumkin-y! This pumpkin spice oat milk latte is lower in sugar than your average latte, made with real pumpkin, dairy free, and delicious. 

Course pumpkin recipes

Cuisine American

Keyword vegan pumpkin spice latte; pumpkin spice oat milk latte; dairy free pumpkin spice latte

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Servings 1 serving

Author Maggie Michalczyk, RDN

Ingredients

• 8 oz. black coffee or Nespresso black coffee
• 3 tbsp. unsweetened oat milk
• 2 tsp. pumpkin puree
• sprinkle of pumpkin pie spice

Instructions

• Brew black coffee or a Nespresso pod.
• Using a milk frother or a high-speed blender, combine the  oat milk, pumpkin puree and pumpkin pie spice until frothed. 
• Pour the coffee into your favorite fall mug, top it with the oat milk mixture and sprinkle with a little extra pumpkin spice. Enjoy! 

More Pumpkin Recipes You’re Sure to Love

• Pumpkin Spice Latte Bread {DF & GF}
• Pumpkin Chickpea Blondies {DF & GF}
• Starbucks Copycat Pumpkin Cream Cold Brew {DF}
• Pumpkin Cookie Protein Balls {DF & GF}
• Pumpkin Peanut Butter Dog Treats
• Vegan Pumpkin Chocolate Chip Cookies {DF & GF}

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Nothing screams fall quite like frosted pumpkin pie spice cinnamon rolls! Each bite is bursting with pumpkin and pumpkin spice and truly tastes like everything you love about the season. Made with all-purpose flour, pumpkin puree, pumpkin spice and sweetened with honey, they are sure to be a pumpkin recipe you keep coming back to year after year.

It should come as no surprise to you that I make a lot of pumpkin recipes between August and November. I always felt a little intimidated when it came to cinnamon rolls because they do require patience and a little bit of time to get just right. This year I finally felt up for the challenge and am so excited to share these frosted pumpkin pie spice cinnamon rolls with you!

I wanted to make a batch of pumpkin cinnamon rolls unlike all the rest. Extra special, spiced just right, full of pumpkin and a recipe that you could keep coming back to year after year. I’m confident these are it!

Pumpkin is infused into the cinnamon roll dough and into the mascarpone icing they are topped with at the end. I used honey to sweeten the dough and swirls of dark brown sugar mixed with pumpkin pie spice fill every bite.

Perfect for a special occasion like Thanksgiving or Christmas morning, your whole house will smell amazing as these bake in the oven, reminding you of everything you love about the season!

Let’s get to it, shall we?! Get excited for pumpkin pie cinnamon rolls!

ingredients for pumpkin pie cinnamon rolls

• all-purpose flour– when measuring, I recommend using a scoop to scoop the flour into a measuring cup. Don’t dunk into the bag and pack it!
• quick rise/instant yeast
• non-dairy milk of choice – I used oat milk when I made these, I’m sure almond would work too. Whole or 2% milk will also work.
• pumpkin puree – you’ll want to make sure it’s pumpkin puree not pumpkin pie filling. I recommend using Libby’s because it has a nice firm texture and is not super watery!
• unsalted butter
• honey – I like using honey because it’s just honey! It lightly sweetens these cinnamon rolls and perfectly complements the flavor of pumpkin.
• dark brown sugar – dark brown sugar has a slightly more bold flavor thanks to more molasses. Light brown sugar would also work here.
• pumpkin pie spice
• cinnamon
• salt
• mascarpone cheese
• confectioners sugar

equipment / utensils

• 9X13 baking pan
• stand mixer with bread hook
• wooden spoon
• plastic wrap
• small towel
• large bowl
• serrated knife

how to make pumpkin pie cinnamon rolls

First you’re going to want to make sure you have enough time to make these cinnamon rolls from start to finish or plan to prep them in advance and cook later. All in all, making pumpkin cinnamon rolls is more simple than you may have thought — I promise!

1. Make the dough. The first step to making pumpkin cinnamon rolls is to make the dough. In the bowl of an electric mixer, combine the warmed milk, sugar, butter, yeast, pumpkin puree, egg, pumpkin pie spice. Mix with a wooden spoon until a dough forms and then attach the bread hook attachment to your mixer and knead the dough for approximately 8 minutes.
2. Let the dough rise. Place the ball of dough into a large greased bowl (the dough will need the extra room when it rises!) and cover with plastic wrap, and a towel to let rise for an hour.
3. Prepare the filling. While the dough rises, get out the rest of your butter, and combine the dark brown sugar plus the pumpkin pie spice in a small bowl.
4. Roll out the dough. After letting the dough rise for an hour, remove from the bowl and use a rolling pin to roll it out on a well floured surface to prevent dough from sticking. Roll the dough out into a 14X16 sized rectangle.
5. Make the cinnamon rolls. “Paint” the dough using a pastry brush or the back of a spoon and then rub the brown sugar and pumpkin pie spice mixture on top of the butter. Grab the shorter side of the dough and roll up the dough somewhat tightly. Use a serrated knife to cut off the ends of both sides of the dough (there won’t be much filling so close to the ends!) and then cut the dough evenly into roughly 12 cinnamon rolls. Place the cinnamon rolls into your baking pan lined with parchment paper.
6. Let the dough rise one more time. Once all the cinnamon rolls are snug in the pan, cover it once more with parchment paper, and a towel to let them rise one last time for 30 minutes. Preheat the oven to 350 degrees F.
7. Bake the pumpkin cinnamon rolls. Once they have risen for a final time it’s time to bake! Remove the towel and plastic wrap and bake in the preheated oven for 20 to 25 minutes.
8. Make the pumpkin mascarpone icing. While the cinnamon rolls are baking make the pumpkin mascarpone frosting. Combine all of the ingredients together and beat until smooth and creamy.
9. Let cool, frost, and enjoy! Remove the pumpkin cinnamon rolls from the oven, let cool and spread pumpkin cream cheese frosting on top. Sprinkle extra pumpkin spice or cinnamon on top and enjoy!

how to make vegan pumpkin cinnamon rolls

Prefer these without dairy and eggs? No problem! My version of these pumpkin cinnamon rolls already calls for non-dairy milk like almond milk or oat milk. When making the dough at the beginning, omit the egg and replace with 1/4 cup pumpkin puree.

Did you know pumpkin puree can actually act like an egg replacer in lots of baked good recipes?! Yup! The rule of thumb is 1/4 cup per egg. And if you are looking to replace butter or oil in a recipe with pumpkin you can do that too. It’s an even swap (1/4 cup for 1/4 cup) for butter and oil too. Just another reason to love pumpkin!

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Pumpkin Pie Cinnamon Rolls

Pumpkin pie cinnamon rolls make for the perfect fall brunch! Filled with pumpkin spice sugar and frosted with a pumpkin spice cream cheese frosting, you’ll love every fluffy bite of these pumpkin cinnamon rolls!

Course pumpkin recipes

Cuisine American

Keyword pumpkin pie cinnamon rolls; pumpkin cinnamon rolls

Prep Time 8 hours hours 9 minutes minutes

Cook Time 8 hours hours 9 minutes minutes

Servings 12 cinnamon rolls

Author Maggie Michalczyk, RDN

Ingredients

For the cinnamon roll dough:

• 4 cups all-purpose flour
• 2 tsp. salt
• 2 tbsp. pumpkin pie spice
• 2 ¼ instant dry yeast 1 package
• ¾ cup oat milk whole, 2% and almond will also work
• ¾ cup pumpkin puree
• ¼ cup honey
• 1 large egg room temperature
• ¼ cup butter melted & cooled

For the filling:

• ¼ cup butter softened to room temperature (not melted)
• 2/3 cup dark brown sugar
• 1 tbsp. pumpkin pie spice

For the pumpkin mascarpone icing:

• 8 oz mascarpone cheese room temperature
• 1 ½ cups powdered sugar
• 1 tbsp. pumpkin puree
• 1 tsp. pure vanilla extract
• pinch of salt

Instructions

• Add the milk to a microwave safe bowl and heat for 45 seconds. (The temperature should be about approximately 100-110 degrees F).
• Add in the honey and sprinkle the yeast on top. Let sit for about a minute and add the melted butter, room temperature egg, and pumpkin puree. Mix together until combined with a wooden spoon.
• In the bowl of an electric mixer with the paddle attachment, combine flour, pumpkin pie spice and salt.
• Mix on low briefly to combine. Add the pumpkin milk mixture and mix on low until a dough begins to form. About 2 minutes.
• Switch out the paddle attachment for the dough hook and knead the dough for about 5-6 minutes. The dough will be sticky.
• Use a spatula to transfer the dough into a greased large bowl. Cover loosely with a dish towel and let proof for 1 hour. The dough should double in size.
• Grease a 9X13 inch pan and line it with parchment paper.
• Once the dough has proofed, place it on a floured work surface and use a rolling pin to roll it into a roughly 12X16 inch rectangle.
• Use a small spatula to spread the room temperature butter onto the dough leaving about ½ border on the longer side.
• Sprinkle the brown sugar evenly over the top, pressing it lightly into the butter. Roll the dough starting from the shorter side and pinch the seam. Use a serrated knife to cut the dough in 12 equal size rolls. You will probably need to cut off the ends of the dough as they won’t be as filled with sugar.
• Place rolls cut side up into the prepared pan and cover loosely with a dish towel for 25 minutes to let the dough proof once more.
• Preheat the oven to 350 degrees F. Bake for 25-28 minutes.
• While the rolls bake, make the mascarpone icing. Use a stand or hand mixer to beat the ingredients together until smooth and fluffy.
• Remove the pumpkin cinnamon rolls from the oven and let them cool in the pan for a few minutes. Use a spatula to top the rolls with mascarpone icing, sprinkle extra pumpkin pie spice and enjoy!

more pumpkin recipes you’re sure to love

• Starbucks copycat pumpkin cream cold brew {DF}
• pumpkin brioche french toast
• pumpkin apple baked oatmeal {GF & DF}
• healthy pumpkin pancakes {DF}
• pumpkin spice waffles {DF}

COOKBOOK

Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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The post Frosted Pumpkin Pie Spice Cinnamon Rolls appeared first on Once Upon a Pumpkin.

There’s nothing like fluffy pumpkin pancakes on a Saturday morning in the fall. I love enjoying a nice cup of pumpkin coffee (or my dairy free, lower sugar homemade pumpkin cream cold brew) on a crisp fall morning with football on TV while making these pumpkin pancakes. 

Packed with a little extra protein than regular pancakes plus lots of added nutrition thanks to pumpkin, these are a stack of pancakes you can feel good about starting a fall day with.

Pumpkin puree is not only such a fun fall flavor, but it’s also truly a fall superfood — and as a dietitian, I don’t say that lightly! It’s a good source of

The protein and fiber in these pancakes will help to keep you fuller for longer. Typical pancakes can be higher in sugar and low in protein and fiber and while they’re fun for breakfast, they’re not super satiating. I like that these are more balanced with extra nutrition plus they’re light and fluffy and taste really good!

Feel free to jazz them up by adding different mix ins or toppings — below I’ve listed some of my suggestions!

Ingredients for Pumpkin Protein Pancakes 

• All purpose, spelt or 1:1 gluten free flour — this recipe has been tested with all 3 of these flours.
• Vanilla or unsweetened protein powder — I recommend using plant-based protein powder. If you don’t have protein powder or just prefer not to use it you can omit.
• Pumpkin puree — make sure it’s pumpkin puree and not pumpkin pie filling.
• Eggs — 2 eggs give these pancakes about 14 grams of protein for the batch.
• Yogurt — I recommend plain or vanilla yogurt. I used siggi’s vanilla in this recipe.
• Maple syrup — a little bit of maple syrup adds just enough sweetness to these pancakes.
• Oil or butter — melted salted butter would be great to use. I also recommend avocado oil, coconut oil or butter or dairy free butter.
• Non-dairy milk of choice — I typically use unsweetened almond milk.
• Vanilla extract 
• Pumpkin pie spice or cinnamon
• Baking powder — I always remember the “p” in powder means baking powder makes things puffy and that’s exactly what it does for these pancakes making them puffy and fluffy!
• Salt 

Optional mix-ins:

• Ground flax seeds, chia seeds or hemp seeds for an added boost of plant-based protein and fiber
• Chocolate chips or white chocolate chips — I personally love white chocolate chips in these!

Toppings ideas:

• Sliced fruit
• Pumpkin seeds
• Maple syrup
• Greek Yogurt
• Whipped cream
• Pecans

equipment / utensils

• mixing bowls
• whisk
• griddle or non-stick pan
• spatula

How to Make Pumpkin Pancakes 

1. Whisk together the wet ingredients. Whisk together the eggs, pumpkin puree, milk, maple syrup, yogurt, butter or oil and vanilla extract.
2. Whisk together the dry ingredients. Whisk together the flour you’re using (all-purpose, spelt of 1:1 gluten free flour), pumpkin spice or cinnamon, baking powder and salt.
3. Combine the wet and dry ingredients, but don’t over mix. Gently mix the wet and dry ingredients together until just combined — don’t over mix! The batter should be lumpy.
4. Heat your pan or griddle. It’s important to have the pan or griddle hot before adding the first pancake. Turn the heat down to medium-low for the rest.
5. Make the pancakes. Use a 1/4 cup measuring cup to portion out the batter. This recipe will make about 10-12 pancakes.
6. Top and enjoy! Top with sliced banana, maple syrup, almond butter, pecans or whatever other toppings you like and enjoy.

Tips for Making the Best Fluffy Pumpkin Pancakes

• Don’t over mix the batter. Pancake batter should be lumpy not smooth! Mix until the flour just disappears and the batter is still lumpy.
• Heat the pan. To ensure the pancakes cook correctly make sure the pan is hot before you add the batter for the first pancake. It’s important it’s hot for the first pancake and then turn down the heat to low if using a pan.
• Don’t flip the pancakes too early. Wait until the pancakes slightly bubble before flipping to ensure the pancakes are cooked all the way through.
• Add the chocolate or white chocolate chips directly to the pancake on the pan. I’ve found that this helps to prevent the batter from being weighed down and helps ensure the pancakes cook evenly.

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Healthy Pumpkin Protein Pancakes

Enjoy these fluffy pumpkin pancakes on a cozy fall morning. They're spiced just right and full of fall flavor!

Course Breakfast

Keyword pumpkin pancakes; pumpkin protein pancakes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 10 servings

Author Maggie Michalczyk, RDN

Equipment

• 2 mixing bowls
• 1 Whisk
• 1 griddle or skillet pan
• 1 spatula

Ingredients

• 1 cup all-purpose, spelt or 1:1 gluten free flour
• 1 serving protein powder vanilla or unflavored would be best
• 1 tbsp baking powder
• 2 tsp pumpkin pie spice or cinnamon
• 1/4 tsp salt
• 3/4 cup pumpkin puree
• 2 eggs
• 1 cup non-dairy milk
• 1 tbsp plain or vanilla yogurt
• 2 tbsp maple syrup
• 2 tbsp butter or oil
• 1 tsp vanilla extract

Instructions

• In a small bowl whisk together the dry ingredients.
• In another larger bowl whisk together the pumpkin puree, eggs, milk, maple syrup, yogurt, oil, and vanilla extract.
• Add the dry ingredients to the wet and mix until just combined, careful not to over mix.
• Heat a griddle or a non-stick skillet, using a 1/4 cup measuring cup portion the batter onto the pan or griddle. Add in a few chocolate or white chocolate chips at this point if desired (before flipping the pancake for the first time).
• Once the edges of the pancake are bubbly, flip the pancake and repeat with remaining batter.
• Top pancakes and enjoy right away.

Notes

See my notes above in the blog post for tips on how to ensure your pancakes turn out the best! 

Join the Once Upon a Pumpkin community on Instagram and if you make this recipe and like it, I would so appreciate if you left a review or a rating. Thank you!

This recipe was originally published in 2021, and updated in 2024.

More Pumpkin Recipes You’ll Love

• Better than Starbucks Pumpkin Bread
• Pumpkin Apple Baked Oatmeal
• Pumpkin S’mores Bars
• Pumpkin French Toast Cups

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Ricotta toast was all the range this summer so naturally I had to put a pumpkin spin on it for fall! I give you pumpkin ricotta toast — pumpkin puree combined with lemon, honey and ricotta cheese on top of crispy sourdough topped with roasted butternut squash, toasted pumpkin seeds and pine nuts and crispy sage.

Fall in Toast Form

I’m not kidding when I say this toast tastes like fall! Savory and a little bit sweet thanks to the honey and butternut squash on top, it’s the perfect combination of autumn flavors that comes together on a very satisfying piece of toast. I do summer ricotta toast with peaches and basil, but this fall ricotta toast is on a whole other level!

Creamy ricotta mixed with pumpkin and honey is spread on toasted sourdough bread and topped with the flavors of fall. This pumpkin ricotta toast recipe would be awesome for brunch this season or you could cut up the toasts into smaller pieces for an appetizer now or for the holidays.

I love finding news ways to use pumpkin both sweet and savory (which should come as no surprise to you if you follow me on Instagram!

LIBBY’S 100% PURE PUMPKIN

I used Libby’s 100% Pure Pumpkin in this pumpkin toast recipe. It’s what I use in all of my pumpkin recipes — I always have a can (or 5) in my pantry at all times throughout the year.

As the leading producer of canned pumpkin for generations, there’s no one else I trust when it comes to canned pumpkin. Libby’s 100% Pure Pumpkin is just that — pumpkin! No chemicals or preservatives are added to the canning process ever.

I recently also learned their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food. How awesome is that?!

Ingredients for Pumpkin Ricotta Toast

• Libby’s 100% Pure Pumpkin
• Sourdough bread
• whole-milk or part-skim ricotta cheese
• honey
• lemon
• pumpkin pie spice
• olive oil
• butternut squash
• pine nuts
• pumpkin seeds
• salt

equipment / utensils:

• toaster
• roasting pan
• food processor
• cheese cloth or thin dish towel
• sauté pan

Pumpkin Honey Ricotta

Before assembling the toast, you’ll start by making the pumpkin honey ricotta in a food processor. It’s important to squeeze out some of the moisture from the ricotta using a cheese cloth because you’re going to be adding more moisture in via the pumpkin. Pumpkin puree itself is about 90% water!

Because we want the texture of the ricotta to be really smooth and whipped like it’s important not to over process the mixture once you’ve combined everything into a food processor. Just a couple of pulses will do the trick!

Ways to Use Leftover Pumpkin Puree

Because this recipes calls for 2 tbsp. of pumpkin puree, you will have leftover pumpkin. Don’t toss it! Here are a few ways to use the leftover pumpkin puree to spice up more of your meals and snacks for the season!

• freeze pumpkin puree in an ice cube tray and pop out cubes for future soups, and smoothie
• make this pumpkin spice latte bread to celebrate the season
• prepare pumpkin apple baked oatmeal for breakfast for the week
• make these pumpkin cookie protein balls for a fun fall snack
• get a pot of pumpkin turkey chili on the stove
• bake these pillowy soft pumpkin cookies with cream cheese frosting
• make a batch of these spiced pumpkin muffins with maple glaze

A note about storing pumpkin puree. Be sure to always transfer any leftover pumpkin puree to a separate container with a lid in the fridge to last longer. Do not store pumpkin puree in the opened can in the fridge!

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Pumpkin Ricotta Toast

Course pumpkin recipes

Cuisine American

Keyword pumpkin ricotta toast; pumpkin toast; squash toast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 -5 servings

Author Maggie Michalczyk, RDN

Ingredients

Pumpkin honey ricotta:

• 1 16 oz. container of whole-milk or part-skim ricotta cheese
• 2 tbsp. LIBBY’S 100% Pure Pumpkin
• 2 tbsp. honey + extra for drizzling on top
• Juice of ½ lemon
• Dash of pumpkin pie spice
• ½ tsp. salt

Pumpkin ricotta toasts:

• Pumpkin honey ricotta
• 4 slices of sourdough
• 1 ½ cup cubed butternut squash
• ⅓ cup pumpkin seeds
• ¼ cup pine nuts
• 2 tsp. olive oil
• small bunch of fresh sage leaves

Instructions

• Preheat the oven to 400 degrees F and place cubed ricotta on a baking sheet. Roast with a splash of olive oil and salt for 15 minutes until tender.
• To make the pumpkin honey ricotta, use a cheesecloth to gently remove excess liquid from the ricotta cheese.
• In the bowl of a food processor add the ricotta cheese, pumpkin puree, honey, lemon, pumpkin pie spice and salt. Pulse for 25-30 seconds max until mixture is completely combined and smooth.** Transfer to a bowl and set aside.
• In a small saucepan lightly toast the pumpkin seeds and pine nuts. Once they become fragrant and slightly golden they are done. Remove from pan and set side.
• Next, add olive oil to the pan and toast the sage until dark green and crispy, careful not to burn. Remove from heat and set aside.
• Finally add the roasted butternut squash to the pan and saute until the edges are toasted on one side.
• To assemble the toasts, toast sourdough slices in a toaster or cast iron pan and top with 2-3 tbsp. pumpkin honey ricotta, toasted butternut squash, pumpkin seeds, pine nuts and crispy sage. Drizzle with additional honey and enjoy!

Notes

**Because we want the texture of the ricotta to be really smooth and whipped like it’s important not to over process the mixture once you’ve combined everything into a food processor. Just a couple of pulses will do the trick!

Pumpkin honey ricotta can be kept covered in the fridge for up to 3 days.

This recipe was proudly created in partnership with Libby’s. I hope you love it!

More Pumpkin Recipes You’re Sure to Fall In Love With

• Starbuck’s Copycat Pumpkin Cream Cold Brew {DF}
• Pumpkin Turkey Chili
• Healthy Pumpkin Cake {GF & DF}
• Pumpkin Chickpea Blondies {GF & DF}
• No Bake Pumpkin Cheesecake Bars {DF & GF}

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Breakfast on a fall weekend just hits different. There’s something about that golden light on a Saturday morning, that makes you want to savor the moments of the morning just a little longer. When I’m not whipping up a batch of pumpkin pancakes, I’m making a batch of these fluffy pumpkin french toast muffin cups to savor the season.

Made with cinnamon brioche bread, eggs, maple syrup, pumpkin puree and lots of pumpkin spice, they’re bursting with that flavor we all know and love!

What I love most about these pumpkin french toast cups is that when you make them in a muffin tin they end up being the perfect portion size! Inspired by this recipe for pumpkin brioche french toast that can be made the night before, these french toast cups are a quicker yet just as delicious version you’re sure to love just as much.

Pumpkin French Toast Muffin Cups Ingredients

• cinnamon brioche bread or brioche style bread — The one I use is from the bakery section at Whole Foods. I really like using the cinnamon flavor for this recipe, but regular brioche bread would also work perfectly.
• pumpkin puree
• unsweetened non-dairy milk like almond or oat
• eggs
• maple syrup
• pumpkin spice
• cinnamon
• vanilla extract
• salt
• light brown sugar
• flour
• butter

equipment / utensils

• mixing bowls
• muffin tins
• cooking spray

How To Make Pumpkin French Toast Cups

1. Dry out your bread. Use day old brioche bread or preheat the oven to 250 degrees and place your bread in the oven for 5-10 minutes until crusty.
2. Whisk eggs, pumpkin puree, almond or oat milk, vanilla extract, pumpkin spice and salt together in a large bowl.
3. Add the cubed bread into the mixture making sure to cover every piece in the egg pumpkin mixture.
4. Preheat the oven to 350 degrees and grease a muffin tin with cooking spray. Make the cinnamon streusel topping by combining all of the ingredients and mixing until crumbly.
5. Use a spoon to portion out the bread mixture into each of the muffin tin wells. Use your fingers to sprinkle a little bit of the topping on each one.
6. Bake for approximately 25-27 minutes until muffins are set. Let cool and enjoy!

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Pumpkin Brioche French Toast Muffin Cups

Pumpkin french toast muffin cups made with brioche bread are perfectly portioned french toast cups made in a muffin tin. Fluffy and full of pumpkin and pumpkin spice, they make for the perfect fall brunch!

Course pumpkin recipes

Cuisine American

Keyword pumpkin french toast cups; pumpkin french toast; pumpkin french toast muffin cups

Prep Time 10 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

Servings 12 muffins

Author Maggie Michalczyk, RDN

Ingredients

• 1 loaf brioche bread cubed
• 1 cup unsweetened non-dairy milk like oat or almond
• 1/2 cup pumpkin purée
• 5 large eggs
• 2 tbsp. maple syrup
• 2 tsp. pumpkin pie spice
• 2 tsp. vanilla extract
• pinch of salt
• Cinnamon streusel topping
• 2 tbsp. light brown sugar
• 2 tbsp. flour
• 2 tbsp. butter melted
• 1 tbsp. cinnamon

Instructions

• Preheat the oven to 350 degrees F. and grease a muffin tin with cooking spray.
• Whisk together the eggs, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice and salt.
• Add the cubed brioche bread and gently mix together so that all the pieces get covered by the mixture.
• Make the cinnamon streusel topping by combining all of the ingredients in a small bowl. Mix together with a folk until a crumbly texture forms.
• Use a spoon to portion out the mixture into 12 muffin wells and sprinkle streusel topping on top of each one. Bake for 25-27 minutes until they are set. Store covered in the fridge for up to 3 days for maximum freshness.

More pumpkin recipes you’re sure to fall in love with

• Starbucks copycat Pumpkin Cream Cold Brew {DF}
• Pumpkin Spice Latte Bread {GF & DF}
• Pumpkin Snickerdoodle Cookies
• Healthy Pumpkin Cake {GF & DF}

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