Saturday, October 17, 2009

Pumpkin-Pecan Coffee Cake

I invited a friend over for breakfast, then another and another. Until we had more people than chairs. :) That’s the way to start a Saturday morning, if you ask me.


I doubled the following recipe and baked it in my favorite Bundt pan.


8 servings (serving size: 1 wedge)


  • 1 teaspoon butter or stick margarine
  • 1/4 cup regular oats
  • 3 tablespoons brown sugar
  • 3 tablespoons chopped pecans
  • 3 tablespoons butter or stick margarine, softened
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon baking soda
  • 1/2 cup canned pumpkin
  • 1/2 cup low-fat buttermilk


Preheat oven to 350°.

Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.

Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes). Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.

Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.

From MyRecipes

Tuesday, October 13, 2009

A variation on the fall theme: Pumpkin Waffles

I had some friends over yesterday morning for a Columbus Day breakfast complete with pumpkin waffles and bacon. Yum yum.

IMG_0455 IMG_0456

I just used the recipe for the pumpkin pancakes and topped them with chocolate chips, whipped cream, and nutmeg. I believe maple syrup was involved too. They were a hit.

Saturday, October 3, 2009

Pumpkin Pancakes

We all love fall and going out for pumpkin pancakes. Since we didn't have enough time this morning before general conference, I looked up some recipes and chose this one. It is delicious, a keeper and hopefully an October conference tradition!

Pumpkin pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. (Spread scoop of batter out into bigger pancake so not so thick. Don't add extra milk or it will dilute pumpkin flavor.)

Well, we didn't quite make it as the Robertson Family Singers: let's see how we do with cooking...