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Description
Autumn without pumpkins is like Christmas without trees. It just doesn't make sense. What exactly is it about this squash that makes hearts flutter and eyes glow with satiated delight? We may never know, but one thing is for sure... throw cinnamon into the mix and pumpkin is on a whole other level of awesomeness. So in sweet anticipation of flannel season, here is a recipe to get your mornings started with a bang. Sept. 2, 2015 - The Gluten Freed Life
Ingredients
US|METRIC
6 SERVINGS
- 1 cup gluten free all purpose flour (I used Krusteaz Brand)
- 3/4 cup organic pumpkin puree (Be sure to use Pumpkin Puree, not Pumpkin Pie Filling)
- 1/2 cup quick oats (I used GlutenFreeda)
- 1/4 cup butter (Chilled, Cubed)
- 3 Tbsp. flax (Ground of, /Chia Seed mix)
- 1 large egg
- 2 Tbsp. pure maple syrup
- 2 tsp. baking powder
- 1 tsp. canela
- 1 tsp. Mexican vanilla extract
- 3/4 tsp. spice blend (Pumpkin Pie)
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
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Directions
- Preheat Oven to 400° Farenheit
- Combine dry ingredients by sifting together in a bowl or lightly whisking to incorporate air.
- In a separate bowl beat the egg, vanilla, and sugars (brown and maple) together before incorporating the pumpkin puree.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol55mg18% |
Sodium630mg26% |
Potassium160mg5% |
Protein3g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber3g12% |
Sugars8g |
Vitamin A100% |
Vitamin C2% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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