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I’ll admit that I’m not normally a big fan of pumpkin pie. I can usually take it or leave it unless it’s homemade and really good. Does that make me a pumpkin pie snob? How do you feel about pumpkin pie?

My stance has now changed on pumpkin pie, well at least when it comes to these pumpkin pie bars. The pumpkin pie filling is lightly sweetened and full of spices. The shortbread crust is crisp, buttery, and pairs perfectly with the creamy pie filling. You can serve plain like I did or with some fresh whipped cream. Either would be delicious!

If you can believe it, I’ve never made a pumpkin pie. I’ve made pumpkin bread, pumpkin granola, pumpkin banana bread, and pumpkin cookies but for some reason pie has not been on my list. These will be in my regular holiday rotation now, once you try them you will feel the same way.

How to make pumpkin pie bars

These Pumpkin Pie Bars with Shortbread Crust are fairly easy to put together. No fancy ingredients needed and everything can be mixed by hand. A lot of pumpkin pie recipes call for evaporated milk, but this just uses regular milk.

When I first decided to attempt these, I knew I wanted to use the crust recipe from my Cranberry Cheesecake Pie. With a few tweaks, it’s the perfect base for these bars.

This shortbread crust is a simplified version of the original crust. Simply mix the dry ingredients together and then add melted butter. Press into a lined pan and par-bake.

The filling is adapted from One Mama’s Daily Drama and is just as simple as the crust. You are essentially just mixing everything together and pour in to the par-baked crust. Make sure you are using 100% pure pumpkin puree and not pumpkin pie filling.

I have only made this with canned pumpkin, you may be able to use homemade pumpkin puree but you may need to adjust the amount of liquid. I’ve also made this with 1/2 brown sugar and 1/2 maple syrup, which was just as delicious. You could try with all maple syrup but I would suggest cutting back on the milk slightly.

This is a fairly thin pie filling, but it will bake up beautifully. You just have to trust it! These pie bars are best enjoyed once they have been chilled. I recommend chilling for at least 2 hours or overnight before cutting into bars.

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Pumpkin Pie Bars with Shortbread Crust

These Pumpkin Pie Bars with Shortbread Crust are an easier version of everyone's favorite holiday dessert. These are easy to whip up and will become a new holiday favorite.

Course Dessert

Cuisine American

Keyword bars, holiday baking, pie, pumpkin

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Cooling and chilling 3 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 16 bars

Author Amy’s Delicious Mess

Ingredients

Shortbread crust

• 1 1/4 cups all purpose flour
• 1/3 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, melted

Pumpkin pie filling

• 1/3 cup light brown sugar, packed
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 3 eggs, room temperature
• 15 oz pure pumpkin puree, (not pumpkin pie filling)
• 1 cup 1% milk, or milk of your choice

Instructions

Make the crust

• Preheat the oven to 350°F and line a 9×9-inch non-stick baking pan with parchment paper. The parchment paper will make it easier to remove the bars later.
• In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt.
• Add the melted butter and mix until combined and there are no longer any streaks of flour.
• Pour into the prepared pan and press the dough out evenly.
• Bake for 10 minutes and then allow to cool slightly.

Make the pumpkin pie filling

• Preheat oven to 425°F.
• In a large bowl, mix together the brown sugar, cinnamon, pumpkin pie spice, and salt.
• Add the eggs and and whisk until combined. Then add the milk and whisk until incorporated.
• Add the pumpkin puree and whisk until smooth and completely incorporated. Tap your bowl on the counter a few times to remove any air bubbles.
• Pour the pumpkin mixture into the par-baked crust.
• Bake for 15 minutes at 425°F and then lower to temperature of 350°F and bake for an additional 20 minutes. The pie bars should be set on the outside but still have some jiggle in the center.
• Allow the pie bars to cool for an hour and then refrigerate for at least 2 hours. I prefer to make these the day before and allow the pie bars to chill over night.
• The bars should be sliced once they have had a chance to chill.

Notes

1. If you don’t have pumpkin pie spice, you can make your own. 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/8 tsp ground nutmeg.
2. I’ve only tested this recipe with 1% milk but any type of milk or milk alternative  should work.
3. Pure pumpkin puree should be used, not pumpkin pie filling.
4. The pumpkin pie batter may seem a little thin, but it will bake up fine.
5. Pumpkin pie bars can last for 3-4 days in the fridge, or up to 2 months in the freezer.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I don’t even know how many times I’ve made this pumpkin bread but it’s one of my most requested breads. What’s not to like about pumpkin bread? It’s usually a fall bread, but this year I’m stocking up on pumpkin so I can have it all year long!

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This bread is great in the morning with a cup of coffee, after lunch for a sweet treat, or even after dinner for dessert. You really can’t beat the combination of pumpkin and falls spices together.

My changes to the recipe

The original pumpkin spice bread had a cheesecake layer. I’ve made it once, and honestly I like it without the cheesecake layer. I prefer a simple bread and if I want cheesecake, I’m going to eat this Purple Sweet Potato Cheesecake instead.

I decreased the amount of sugar and don’t regret it. If you are looking for an overly sweet bread, then this one probably isn’t for you. Generally, I prefer my quick breads to be less sweet. I like to have it as a snack and not feel like I’m having dessert. If you like your bread a little sweeter, feel free to add back that extra 1/2 cup of granulated sugar.

I’m always trying to incorporate unsweetened apple sauce into my quick breads whenever possible. The addition of apple sauce really help make this a moist pumpkin bread. It also cuts down on the amount of oil required.

A sprinkle of cinnamon sugar on top of the batter really adds a little something special to this bread. I like to sprinkle cinnamon sugar on top of most quick breads and muffins. So much so that I always keep a jar of cinnamon sugar in my cupboard.

What to do with leftover pumpkin puree?

This recipe only uses 1 cup of pumpkin puree but there are so many other great recipes that use pumpkin. You could easily double this Healthy Pumpkin Bread recipe to use a whole 15-ounce can. Interested in something else? Try one of these delicious pumpkin recipes!

Pumpkin Spice Granola

Chewy Brown Butter Pumpkin Cookies

Pumpkin Banana Bread

Pumpkin Waffles

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Healthy Pumpkin Bread

This Healthy Pumpkin Bread is a healthier version of your favorite fall bread. It's moist, soft, and a fall favorite that you will want to make again and again.

Course Breakfast, Brunch

Cuisine American

Keyword bread, easy, healthy, pumpkin

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 14 slices

Author Amy’s Delicious Mess

Ingredients

• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup granulated sugar
• 1 cup pure pumpkin puree, (not pumpkin pie filling)
• 1/4 cup vegetable oil, or any neutral oil
• 1/4 cup unsweetened apple sauce, (you can also just use additional vegetable oil)
• 2 large eggs, at room temperature
• cinnamon sugar, optional (see notes)

Instructions

• Preheat oven to 325°F and spray a 9×5-inch loaf pan with nonstick cooking spray.
• In a medium bowl, stir together the flour. baking soda, salt, cinnamon, ginger, and nutmeg.
• In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, unsweetened apple sauce, and eggs until fully combined.
• Add the flour mixture into the pumpkin mixture and mix just until combined. Being sure to not over mix the batter.
• Pour the batter into the prepared pan and spread out evenly if needed. Top with cinnamon sugar if desired.
• Bake for 55-60 minutes, or until a tooth pick comes out clean.
• Cool for 5 minutes in the pan and then transfer to a wire cooling rack to cool completely before slicing.

Notes

1. Make sure you are using pure pumpkin puree and not pumpkin pie filling.  Pumpkin pie filling is already sweetened and flavored with spices.
2. I often like to swap out some oil in quick bread recipes with unsweetened apple sauce.  Not only does it make the bread moist, it is also a healthier alternative.
3. I like to keep a jar of cinnamon sugar in my cupboard.  It’s a great way to top quick breads for a little added sweetness and can add a nice crunch as well.  If you don’t have any handy you can make your own.  Simply mix 1/4 cup of granulated sugar with 1 tbsp of ground cinnamon.  Place into a spice jar with a shaker lid and you can have cinnamon sugar whenever you’d like.
4. This bread will keep well in an airtight container for up to 5 days.  You can also freeze the whole loaf or in slices, which is my preferred method.  Wrap the whole loaf or individual slices in plastic wrap and place into a plastic freezer bag.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I adapted this recipe from Butternut Bakery and let me tell you, they are good. They are really good and I can’t stop eating them. They are filled with my favorite fall spices and are soft and chewy. How can you go wrong with that?

I cut down the brown sugar from the original recipe by 1/3. Honestly, I don’t think that these need to be any sweeter. Since they are rolled in sugar, I didn’t think they needed to be super sweet. My cookies are smaller, but I see it as built in portion control. I had a hard time not eating all of the cookies, so I threw them into the freezer. That way I can easily grab one and enjoy it with my coffee.

Have you ever had cookies straight from the freezer? These Chewy Brown Butter Pumpkin Cookies are perfect straight out of the freezer. They are still chewy and the texture is a little different, but in a good way. If you’ve never tried it, I highly recommend it. Let me know what you think!

Notes to the recipe

I’ve mentioned this before, but I highly recommend using a cookie scoop. Your cookies will be uniform and they will bake evenly. Plus it saves time when scooping the cookies. Anything that will get these cookies baking faster is a win in my book!

Brown butter is worth the extra effort. I recently discovered brown butter and I don’t know why I haven’t used it sooner. These Gooey Browned Butter S’mores Bars introduced me to this nutty goodness and I’m trying to think of new ways to incorporate it.

On this particular batch, I tried my hand at the new (at least new to me) pan banging trend. What is that you may be asking? Simply part way through baking, you lift the pan 3-4 inches above the oven rack and drop it down a couple of times. This is supposed to help the cookies spread and get crinkly on top. I didn’t notice a huge difference between this batch and another batch where I didn’t bang the pans. It was fun to do, but totally optional.

These cookies will definitely be making a repeat appearance in our house. I can see myself making these ever year in the fall (or whenever I have pumpkin on hand). Do you have a certain cookie that you make all the time or every year?

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Chewy Brown Butter Pumpkin Cookies

These Chewy Brown Butter Pumpkin Cookies have the perfect combination of flavors. The pumpkin and pumpkin pie spice make this a fall favorite that will have you coming back for more.

Course Dessert

Cuisine American

Keyword brown butter, cookies, maple syrup, pumpkin

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 35 cookies

Author Amy

Ingredients

Cookie dough

• 1 cup unsalted butter, browned and cooled
• 1 cup light or dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup pure pumpkin puree, (not pumpkin pie filling)
• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon

Coating

• 2 tbsp light or dark brown sugar, packed
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• flaky sea salt to sprinkle on top of the cookies, optional

Instructions

Brown the butter

• In a medium skillet, melt your butter over medium heat. The butter will begin to foam, but that's normal. Stir constantly with a wooden spoon for 5-7 minutes until golden brown. The solids from the butter should be lightly golden brown and it should have a nutty aroma.
• Remove the skillet from the heat and pour the brown butter into a glass or ceramic bowl to cool slightly. You don't want your butter to be hot but you also don't want it to be solid.

Assemble the cookie dough

• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
• In a large bowl, using a rubber spatula, mix the brown sugar and cooled brown butter. It's ok if they are not completely mixed together.
• Mix in the egg yolk, maple syrup, vanilla, and pumpkin until incorporated. Again, it's ok if it's not completely mixed together. The dough will come together.
• Add the dry ingredients and fold into the batter until completed incorporated, making sure to not over mix the dough. The dough will be soft, but it will firm up a little as you make the coating.
• In a small bowl, mix the brown sugar, granulated sugar, and cinnamon for the coating.
• Using a cookie scoop or tablespoon, scoop out the dough and roll in the cinnamon sugar mixture. (See notes.)
• Place the cookie dough balls onto the prepared baking sheet, making sure to space them about an inch apart so they have room to spread.
• Bake for 8-10 minutes or until the edges are cooked but the middle looks like it's slightly under done. You don't want to over bake the cookies, otherwise they may not be chewy. (See notes.)
• Sprinkle with flaky sea salt if using and allow the cookies to rest on the baking sheet for a couple minutes. Then transfer to a cooling rack to cool completely. Repeat until you have used all of your cookie dough.

Notes

1. I highly recommend using a cookie scoop when making cookies.  This ensures your cookies are uniform in size and will bake evenly.
2. There’s this trend of pan banging cookies that I wanted to try, so I make one recipe using this technique and one not.  I didn’t notice a huge difference taste wise, but it was fun to do.  If you would like to try this as well this is what I did.  At 6 minutes, I lift up the tray 3-4 inches from the oven rack and drop the pan of cookies.  I did this about 3 times and then rotated the tray and then repeated.  Cooked for the remaining time and that’s it!
3. These baked cookies freeze really well.  All you need to do is make sure the cookies are cooled completely and then place into a plastic freezer bag.  They have a great texture if you eat them frozen, or you can allow them to thaw and enjoy.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

 

Recipe adapted from Butternut Bakery

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I happened to have some pumpkin leftover from my Pumpkin Banana Bread and knew this would be the perfect recipe to try. I made a few small changes to the original recipe and I couldn’t be happier with how it turned out. It’s crunchy, not too sweet, and so satisfying. In fact, it’s so good that I made this twice in one week. It’s so addictively good and I don’t feel bad about eating it.

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Mix in variations

So simple to make and only one bowl is required to throw everything together. You can customize this to whatever you have on had. My mix ins were slightly different from the original recipe. I really love the combination of the coconut and chopped walnuts in the granola.

This recipe would also work well with almost any type of nut. Pecans, almonds, hazelnuts, or macadamia nuts would all be amazing. Other options include pumpkin seeds or sunflower seeds.

You could substitute out the coconut chips with dried cranberries, raisins, or currants. If you are adding dried fruit, I would suggest adding it in after baking. You don’t want bake the dried fruit.

Chocolate chunks or chocolate chips are another mix in option. Once the granola had baked and cooled, feel free to throw in any chocolate of your choice. I am partial to dark chocolate but semi-sweet would also work.

I really enjoyed this Pumpkin Spice Granola over yogurt, but I also found myself eating by the handful. You could also have a bowl of granola with some milk of your choice. Sprinkle on top of some pancakes or waffles for a nice textural element.

Do you enjoy granola? What are your favorite mix ins?

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Pumpkin Spice Granola

This Pumpkin Spice Granola has the perfect amount of sweetness and crunch, A healthier version of traditional granola that's so addictively good.

Course Breakfast, Brunch

Cuisine American

Keyword easy, one bowl recipe, pumpkin

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 1/2 cup

Author Amy

Ingredients

• 2 cups old fashioned oats
• 1/3 cup unsweetened coconut chips, torn into pieces
• 1/3 cup raw walnuts, chopped
• 1/3 cup pure pumpkin puree, (not pumpkin pie filling)
• 1/4 cup light olive oil, or any neutral oil
• 1/4 cup pure maple syrup
• 2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon, (optional if you like extra cinnamon)
• 1/2 tsp kosher salt

Instructions

• Preheat oven to 325°F and line a baking sheet with parchment paper.
• In a medium bowl, mix all of the ingredients together. Making sure to thoroughly mix so the pumpkin evenly coats everything and there are no lumps of pumpkin visible.
• Pour onto your prepared baking pan and spread out evenly.
• Bake for 10 minutes and then give the granola a good stir. Bake for anther 10 minutes and stir again. Cook for another 10 minutes, or until the coconut chips are golden brown.
• Cool completely on the baking pan and store in an airtight container up to two weeks

Notes

1. I used unsweetened coconut flakes as that is what I had on hand. You could also use unsweetened shredded coconut if you can’t find the flakes.  I would not recommend sweetened coconut.
2. Make sure your pumpkin is pure pumpkin and not pumpkin pie filling.
3. See above for some possible mix in variations.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Pumpkin Spice Granola appeared first on Amy's Delicious Mess.

This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.

Summer was trying to hold on but it’s definitely starting to feel more and more like fall. I’ve been seeing pumpkin recipes everywhere and since I’m not quite ready for the fall weather, I couldn’t completely commit to a fall recipe. Summer is my favorite season weather wise, but fall and winter are the best for baking. There’s nothing better than baking on a cool fall day and filling the house with the smell of baked goods. Do you agree or is it just me?

I originally found the recipe from Cookie & Cups a couple of years ago. A couple of tweaks later and here we are. This is perfect for when you are tired of traditional banana bread but still want to use up your overripe bananas. I always like to replace some oil in sweet quick bread recipes with unsweetened apple sauce. This makes the bread a little healthier and ensures that the bread will be moist. No one likes to have a slice of dry bread!

This recipe makes one loaf but I often tend to double it. Bake one for now and freeze one for later. It doesn’t take that much extra effort to make another loaf. This Pumpkin Banana Bread freezes really well. You can freeze the whole loaf or slice it up and freeze a couple of slices together. I prefer freezing in slices so when we want a few I can just pull out one package and let it thaw in the fridge.

Need more ideas to use up those ripe bananas? Try one of these.

The BEST Banana Oatmeal Pancakes

Simple Banana Oatmeal Waffles

Banana Muffins with Oatmeal Topping

Banana Oatmeal Chocolate Chip Cookies

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Pumpkin Banana Bread

This Pumpkin Banana Bread is moist, tender and delicious. It's the perfect bread to ease into fall but could also be enjoyed all year long.

Course Breakfast, Brunch

Cuisine American

Keyword bananas, bread, easy, pumpkin

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 slices

Author Amy

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup canned pumpkin
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup unsweetened apple sauce
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 tsp pumpkin pie spice
• 2 tsp cinnamon sugar (optional), to sprinkle on top

Instructions

• Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray.
• In a small bowl, combine flour, baking soda, salt, and pumpkin pie spice.
• In a large bowl, stir together the mashed banana, pumpkin, sugar, oil, apple sauce, eggs and vanilla until well combined.
• Add the flour mixture and stir until just combined and you no longer see any streaks of flour.
• Pour the batter into the prepared pan
• Sprinkle the top of the batter with cinnamon sugar and bake for 50-55 minutes, or until a toothpick comes out clean,
• Cool in the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

1. I like to add unsweetened apple sauce to ensure my bread is moist.  This time I used unsweetened cinnamon applesauce, but regular unsweetened apple sauce is just as good.
2. Do not over bake your bread, you don’t want it to dry out.
3. The cinnamon sugar on top is optional but highly recommended.  I always keep a jar of cinnamon sugar around, I like use it as a topping on most of my sweet breads.  It adds a little extra sweetness which is nice since my breads tend to be less sweet.
4. This bread freezes well, you can either freeze it whole or in slices.  I prefer to slice the bread and package a couple of slices together in plastic wrap.  You could even wrap each slice individually so you can just pull out what we want to eat.  Place the wrapped slices in a freezer bag to keep them fresher.
5. You can store the bread on the counter for a couple of days or in the freezer for a couple of months.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Pumpkin Banana Bread appeared first on Amy's Delicious Mess.

I don’t know how often I will be posting but I think this will help bring me some enjoyment with all of the craziness going on in the world.  Plus, it seems like I make recipes and love them but then I can’t seem to remember which ones they were or what changes I have made.  Let’s face it, I always make changes to recipes and my memory isn’t what it used to be.

I don’t generally eat breakfast but waffles make the perfect brunch food!  I always seem to have canned pumpkin on hand so this made for the perfect pantry recipe. 

These were pretty simple to put together, the most time consuming part of this recipe is waiting for the waffles to cook.  It always seems like things take long to cook when you are hungry so I would recommend starting at least 30 minutes before you want to eat.  

When I was looking for waffle recipes, I didn’t really find one that had everything I wanted in it so I took bits and pieces from various recipes and made some changes.  One recipe had corn starch which seemed a little strange to me but when I did a little bit of research it turns out corn starch makes for crispier waffles.  I don’t know about you, but I like my waffles to be crispy! 

For my recipe I ended out subbing some corn starch for flour but you could use all flour if you don’t have corn starch, did I mention this is supposed to be a pantry recipe?  Use what you have and substitute when needed, that’s my motto right now.

If you have leftover waffles, these freeze well and you can reheat them in the toaster for an easy breakfast.  Sometimes I will double recipes so that I can make sure I have extras to freeze.  I like having extra easy meals on had for days that I don’t feel like cooking or have limited time.

What’s your favorite breakfast or brunch food? Are you team waffle or pancake?

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Pumpkin Waffles

Crispy and delicious pumpkin waffles with a hint of spice. Make extras to freeze for later for an easy breakfast in the morning!

Course Breakfast, Brunch

Cuisine American

Keyword pumpkin, pumpkin waffles, waffles

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 waffles

Author Amy’s Delicious Mess

Ingredients

• 2 cups all purpose flour
• 1/2 cup corn starch, you can omit and just use extra flour
• 1/4 cup packed light brown sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 4 large eggs, separated
• 1 1/2 cups milk, I used unsweetened vanilla milkadamia but any regular or alternative milk should work
• 1 1/2 cups canned pumpkin, NOT canned pumpkin pie filling
• 1/2 cup unsalted butter, melted and slightly cooled

Instructions

• Preheat oven to 250 degrees and preheat your waffle iron.  Sift together flour, corn starch, brown sugar, baking powder, baking soda, salt, and spices.  In a large bowl, whisk together egg yolks, milk, pumpkin, and butter until smooth.  Whisk in dry ingredients just until combined.
• In a medium bowl with a hand mixer, whisk the egg whites until they hold soft peaks.  Fold them gently into the waffle batter, just until combined.  Do not over mix as you do not want to deflate your egg whites.
• Spray the waffle iron with cooking spray or brush with oil.  Spoon your batter into the waffle iron and spread slightly.*  Cook according to the manufacturer’s instructions.
• Transfer the waffles to a rack in the oven to keep warm and crispy.  Make more waffles until you use up all of the batter.

Notes

I used a measuring cup and ended up using about 3/4 cup of batter for each waffle.  This may vary depending on your waffle iron.  My waffles were about 6 1/2 inches.  I also flipped my waffles and cooked them longer in the waffle iron as I wanted crispier waffles.

The post Lets try this again…… with Pumpkin Waffles! appeared first on Amy's Delicious Mess.

I know I’ve been slacking for the last few years and I wouldn’t blame anyone for not sticking around.  Life seems to be flying by and I’m not sure where all the time went.  Can someone enlighten me?  Well hopefully it won’t be years in between posts but no promises!

Anywaysssssssss I came to the realization that I really like being able to come back to my blog and find recipes that I’ve made and really liked. I made a fabulous strawberry rhubarb tart with an amazing crumb topping last year but I couldn’t find the recipe or even remember where I had gotten it from.  Now I want to make it this year and I’m like crap!  Don’t you hate when that happens?  You find a great recipe and then when you want to make it again you can’t find any sign of what you had done.

So in my search for the elusive recipe I saw a can of pumpkin in my cupboard and decided to drown my sorrows, I needed some pumpkin bread!  Makes sense right?  Well it did to me and I think I made the right choice.  BEST pumpkin bread EVER!  Lightly sweetened with a nice crunchy topping. What’s not to like?

I tweeked the recipe slightly because that’s what I do.  I made it slightly healthier and a little less sweet.  Don’t get me wrong I love sweets but I generally try to reduce the sugar in all recipes I make.  Less sugar and healthier means that I can eat more right?  Well that’s what I tell myself.

Pumpkin Bread
Adapted from The Charm of Home
Yields 2 loaves

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