From pies and spice cakes to pasta sauce and fondue, pumpkin adds flavor, moisture, and a holiday twist to really any sweet or savory dish. These were the perfect start to a Sunday morning, but they’d make a great breakfast for Thanksgiving or Christmas morning, too.
To make Pumpkin Pancake
- 1/2 cup pumpkin puree
- prepared pancake mix (follow box directions to make 12-16 small pancakes - or enough to serve 4)
- pinch of cinnamon
- pinch of pumpkin pie spice
- Heat the griddle and make the pancakes according to the package directions. Fold in the pumpkin puree along with a generous pinch each of cinnamon and pumpkin pie spice to the prepared mix then pour on griddle.
To make Pumpkin Yogurt Mousse
- 2 tbsp pumpkin puree
- 4 oz vanilla Greek yogurt
- 1 tbsp creamy peanut butter
- 1 tbsp honey or maple syrup
- pinch of cinnamon
- While the pancakes are cooking, make the pumpkin mouse by whisking together the above ingredients. Add a generous dollup to your pancake stack.
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