How To make Pumpkin Oatmeal Ring
TOPPING:
1/2 c Butter or margarine
-melted 3/4 c Flour
1/2 c Quick oats
1/2 c Pumpkin seeds, shelled
1/4 c Sugar
CAKE:
3 c Flour
2 ts Baking powder
1 t Baking soda
1 t Cinnamon
1/4 ts Allspice
1/8 ts Cloves
2 Eggs
16 oz Canned pumpkin
1 c Brown sugar, packed
1/2 c Syrup
-maple, or maple flavor 1/4 c Salad oil
1 c Quick oats
Mix topping ingredients until well blended. Set aside. Preheat oven to 350~. Grease 10 inch Bundt pan. In a large bowl, mix flour, nest 5 ingredients, and 1 teaspoon salt. In a medium bowl, with fork or whisk, beat eggs, pumpkin, brown sugar, syrup and oil until blended Stir pumpkin mixture and oats into flour mixture just until flour is moistened. (Batter should be lumpy.) Spoon batter into pan. Sprinkle topping evenly over batter. Bake about 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean. If topping starts to brown too quickly, cover loosely with foil during last 10 minutes of baking. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely on rack.
How To make Pumpkin Oatmeal Ring's Videos
InTheKitchen: Pumpkin Pie Oatmeal
This is amazing!! It's so yummy!! Perfect for fall mornings!!!
Original Recipe:
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Pumpkin Oatmeal Ring - Kitchen Cat
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★ Kitchen Cat ★ Pumpkin Oatmeal Ring Recipe.
A recipe from the KC Breakfast collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 c : Brown Sugar; Packed
1/2 c : Pumpkin Seeds, Shelled
1/4 c : Salad Oil
1/2 c : Butter or Margarine
1 c : Quick Oats
1/4 c : Sugar
1/4 ts : Allspice
16 oz : Canned Pumpkin
1 ts : Baking Soda
3/4 c : Flour
1/8 ts : Cloves
1/2 c : Quick Oats
1 ts : Cinnamon
2 : Eggs
1/2 c : Syrup
3 c : Flour
2 ts : Baking Powder
The perfect autumn breakfast! Easy and delicious cake with oats and pumpkin!
The perfect autumn breakfast! Easy and delicious cake with oats and pumpkin!
Ingredients:
2 cup(180 g) rolled oats
a pinch of salt
2 medium eggs
1-2 tbsp maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon baking powder
100 g(3.5 oz) pumpkin
1 cup(250 ml) milk/ or plant milk
1/3 cup(40 g) walnuts
bake 45 minutes at 180°C/360°F
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PUMPKIN oatmeal bake FALL FARMHOUSE COOKING from SCRATCH
Fall is here and SO ARE TE PUMPKINS. We grow and harvest most of our own food here on the FARM. Today Stacy is cooking up a hearty breakfast for the FARM HOUSE. Hope you enjoy that BLOOPER =) Stacy thought yall might like to see how stuff is sometimes lol SEE YA TOMORROW!
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The best diet cake with oats, apple and pumpkin! You will want to make it every day!
How to make a diet cake with oats, apple and pumpkin! You will want to make it every day!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely make it again soon.
Ingredients:
1 cup(90 g) rolled oats
a pinch of salt
1 tablespoon coconut flakes
1 teaspoon baking powder
1/4 teaspoon cinnamon
2 medium eggs
1-2 tbsp maple syrup
1 tbsp melted butter
1 medium apple & 100g(3.5 oz) pumpkin/ or carrot
1/4 cup(30 g) walnuts
bake 30-35 minutes at 170°C/ 340°F
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PUMPKIN OATMEAL MUFFINS | healthy grab-n-go breakfast
These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. They are the perfect grab-n-go breakfast or afternoon snack.
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BAKED PUMPKIN SPICE OATMEAL MUFFIN CUP RECIPE
3 cups rolled oats
1 teaspoon baking powder
1.5 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup pumpkin puree
1/4 cup maple syrup
2 pastured eggs
1.25 cups milk (I used almond but you can use any you milk you prefer)
1/4 raisins
1/4 pecans
Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).
In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined.
Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top.
Cool and enjoy!
Nutrients per muffin cup:
Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g
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