If you search Pinterest or Swagbucks for pumpkin recipes, you will encounter approximately 1 trillion options…maybe more. My pumpkin recipes are but a drop in the bucket. This time of year, a pumpkin recipe starts to look kinda BLAH after you’ve seen a couple hundred of them. I even hesitated to use this cookbook.
But then I smacked myself and got over it. Why do I care if there are one trillion recipes for pumpkin already? There isn’t THIS one. And even if you don’t care, I do. I love this recipe and I’m sure glad I made it for my tummy. And guess what? Like I already told you, this isn’t the last pumpkin recipe you’re going to see. You’ve been warned. 😉 Make that 1 trillion and ONE.
I was given this Pumpkin Patch cookbook by an awesome friend – Lesa Morrison. She’s one of the sweetest people I’ve ever met in my entire life. She knows my intense desire of cookbooks and she sent this one to me via Barry with a sweet post-it note, which I kept, tucked inside.
Do you write in your cookbooks where they are from? I do. I would highly suggest you do this…because one day, you won’t remember. The whole momnesia thing messes with my memory. I write stuff down or else it gets lost in the oblivion that is my brain.
NOTE: here is a tutorial for the cute pumpkin flower pot.
This poor recipe was just begging to be re-made. Here’s the list of ingredients: sugar, vegetable oil, pumpkin, eggs, Bisquick, cinnamon, and raisins/chocolate chips. Most of you would just skip right over that, but not me…I’m strange. I thought I would just take this little beauty and remake it into a breakfast cake without that.
Breakfast Cake is just something we say so that we don’t feel guilty about eating dessert for breakfast. Plus, I like saying it because then Annie thinks I’m the cool mom. Usually I’m the boring, mean Mom…so serving cake redeems my status. And by the way – I have no problems with eating dessert for breakfast. That’s what muffins are, ya know.
I switched from vegetable oil to butter, and from Bisquick to almond flour. And I added some stuff because this recipe looked too bland to me. I hate bland food.
I also scaled this recipe back so it would work in an 8×8 pan. That’s better for our family, but feel free to double this recipe if your math skills are stellar.
I’ve also said it is 5 servings, but really it was just 4…I am counting children here. And I’m also trying to forget that I eat like a cow in the pasture. Mooooooooooooooooooooo!
This was fabulous. Absolutely fabulous. It will be going right into my favorites folder. Andy was crazy about it – I put his in a bowl and poured some milk over it. He gobbled it right down…which is saying something, because he’s the picky sort at this stage.
Please note, I have only made this recipe as I have posted it. I know you’re going to comment or email and ask me if you can use yadda-yadda flour. So, here is my official answer: I have no idea. Playing with flours and sweeteners can get tricky, so proceed at your own risk. I do not have ESP (or ESPN) so I cannot tell you how it will turn out. 😉
All I know is mine was good…and it’s gone. Sadness.
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Pumpkin Breakfast Cake (GF)
- 1 cup sugar
- ¼ cup melted butter
- 1 cup pumpkin puree (not the pie mix)
- 2 eggs, beaten
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup chopped nuts
- Combine sugar through nutmeg. Mix well.
- Stir in nuts.
- Pour into greased 8 inch baking dish.
- Bake at 350 for 25-30 minutes or until done.
Yield: 5 servings