All things pumpkin here on Driven Toward Dreams today.
*Excitement building*
As I present to you the maple pumpkin breakfast bake.
Now you definitely don’t have to just save this for breakfast, eat it anytime! I just finished up about four pieces of it and it’s 1 p.m. here! Maybe four pieces were a little too much… well no, definitely not. I can only bake pumpkin things a couple of months out of the year, so it’s go big or go home… right?!
Maple Pumpkin Breakfast Bake
serves 6
1/4 cup + 1 1/2 tablespoon pumpkin
1 teaspoon vanilla
1 1/4 cup flour of choice
1 cup milk of choice
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 cup maple syrup
Preheat oven to 350 degrees. Mix together all ingredients except the maple syrup. Pour into 8 inch greased pan. Bake for approximately 25 minutes, remove from over and pour maple syrup into the pan. You can add pumpkin seeds as well if you feel like going ultra pumpkin today. Let cool slightly. Serve, sit outside, enjoy, be happy 🙂
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3 responses to “Maple Pumpkin Breakfast Bake”
Hi Amanda, i tried this recipe some time ago but did not turn out we’ll so I plan do once more. The problem I think are the quantities. In Europe we don’t use cup, we weight the solid ingredients. So you call for “1/4 cup + 1 1/2 tablespoon pumpkin”, and again ” 1 1/4 cup flour of choice”, have you any clue what is the weight of these? Tks so much for your help and wonderful blog. Teresa
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Hi Teresa, I’m sorry that the recipe didn’t turn out well for you the first time! I plugged in the recipe to a conversion website and I hope that it will work better for you.According to the site you will need 2.4 ounces of pumpkin and 5.5 ounces of flour (I use a gluten free all purpose flour)
Best of luck with the recipe!
Amanda
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Tks so much, will let you know
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