Egg Free, Dairy Free, Nut Free Pumpkin Oat Pancakes

These pancakes are denser than my Family Favorite Waffles and Pancakes because they are made with oats instead of flour, but they are fantastic and hearty and thick. They are not very sweet because I wanted to make them without any refined sugar. If you want a sweeter pancake, feel free to stir some sugar or brown sugar into the batter. You can also leave out the maple syrup completely and then just top them as desired. You can also substitute the soy milk for another safe milk, water, or juice.

 

Pumpkin Oat Pancakes

1 cup old fashioned oats
1 tbsp baking powder
2 tsp pumpkin pie spice or cinnamon
1/4 cup pure pumpkin puree
1/4 cup soy milk, other safe milk, water, or juice
2 tbsp maple syrup, optional but recommended

Blend the oats, baking powder, and spice in the blender until it is a powder. Stir in the pumpkin, soy milk, and maple syrup. Fry in a sprayed pan over medium-low heat until golden. Flip then fry until the other side is golden.
*  I used approximately 2 tablespoons of the batter for each pancake and then spread it into a circle. this recipe made 5 big pancakes.

Egg Free, Dairy Free Pumpkin Oatmeal

We love pumpkin and oatmeal so we decided to mix both of them into a yummy breakfast. Jazlyn really loved this oatmeal, especially toped with Craisins.

Pumpkin Oatmeal

1 cup quick cooking oats
1/3 cup pure pumpkin puree
1/2 cup soy milk
2 tbsp. brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon

Combine all of the ingredients in a microwave safe bowl. Microwave for 1 minute or until set.

Egg Free, Dairy Free, Nut Free Pumpkin Pie Cupcakes

If you love pumpkin, this recipe is a must try. These Pumpkin Pie Cupcakes are so unique and wonderful. The outside has the same texture as a cupcake or muffin but the insides are extremely moist and the texture and taste remind me of a pumpkin pie filling. I love pumpkin pie, but my family doesn't like pie crusts. These are perfect because they taste like a crustless pumpkin pie. They are so flavorful that there is no need to add frosting of any kind. Be warned, these cupcakes are highly addictive.

Pumpkin Pie Cupcakes

1 cup sugar
1/2 cup oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 cups flour
1 tsp baking soda
1-2 tsp cinnamon
1/2 tsp baking powder
1/4-1/2 tsp pumpkin pie spice
1/4 tsp salt
1 3/4 - 2 cups pure pumpkin puree

Combine the sugar, oil, applesauce and vanilla. In a separate bowl, combine the flour, baking soda, cinnamon, baking powder, pumpkin pie spice and salt. Add the flour mixture to the sugar mixture then mix until combined. Add the pumpkin puree then mix until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 350 for 34-36 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Cool completely before serving.
* Note that the batter will be thin and the insides of the cupcakes will not appear to be done.
* If desired, you can dust the tops with confectioner’s sugar or top with safe whipped cream.

Shared with Talking Dollars and Cents.

Egg Free, Dairy Free, Nut Free Crock Pot Pumpkin Bread Pudding

This yummy Fall recipe comes from a friend of mine. I've changed the recipe slightly to suit our family's tastes. This Pumpkin Bread Pudding is so delicious and perfect this time of year or anytime you are craving pumpkin. The top picture was taken while the pudding was still warm and the bottom picture was taken the next day while it was cold. We really liked it both ways. Thank you Shannon!

Crock Pot Pumpkin Bread Pudding

16 oz canned pumpkin puree
1 cup brown sugar
1 1/2 tbsp vanilla extract
1 1/2 tbsp cinnamon
3 cups soy milk, microwaved until hot but not boiling
6 cups white bread, torn into small cubes

Place the pumpkin, brown sugar, vanilla and cinnamon in the crock pot then whisk until combined. Add the soy milk then whisk until thoroughly combined and smooth. Taste the mixture and adjust the flavorings as desired. Add the bread cubes then press them into the pumpkin mixture, stirring to thoroughly combine. Cover and cook on low for 3-4 hours. Turn off the heat, keeping the crock pot covered, for at least 20 minutes before serving.
*  If you would like a thinner bread pudding, reduce the bread to 4 cups.
*  If desired, you can add some pumpkin pie spice, ginger, allspice and/or nutmeg.
*  Perfect served warm or cold.
*  Refrigerate leftovers tightly covered.

Egg Free, Dairy Free, Nut Free Pumpkin Pie Pudding

Now that it is almost Thanksgiving, everyone is talking about the meals and desserts. All of the talk and advertisements, I've been craving pumpkin pie. However, Jazlyn doesn't like pie crusts. So, I decided to come up with an alternative. We just made this Pumpkin Pie Pudding this afternoon and it is so good that I don't even miss the crust and my craving has been satisfied. It tastes like a thinner version of the pumpkin pie filling. Another plus is that it only took 2 minutes to make.

Pumpkin Pie Pudding

1 box instant vanilla pudding (I used Jell-O)
1 cup soy milk
1 cup canned pumpkin puree
1 tsp cinnamon or to taste

Whisk all of the ingredients until thoroughly combined. Store in the fridge.