What I Ate Wednesday # 48 – Pumpkin, Pumpkin, and More Pumpkin

Good morning everyone. I hope you are having a wonderful week so far. Our week is flying by, like usual. I can’t believe we are already half way through October. It is going to be Christmas before we know it.


Since, it is Wednesday I am linking up with Jenn for What I Ate Wednesday.

Today I am going to do things a little differently. Instead of give you a play by play of what I ate yesterday I am going to talk about my pumpkin obsession. Anyway I can get more pumpkin into my diet I have been doing.

Here are my latest pumpkin recipes:

Quick and Easy Pumpkin Pancakes

Adapted from This Week for Dinner

pumpkin pancakes - easy box 2



Ingredients:

3 Cups buttermilk pancake mix (any just add water mix, such as, Kodiak Cakes or Kruteaz)

2 Cups cold water (I like thick pancakes so I actually use just under 2 cups)

2/3 cups canned pure pumpkin (I use a little more, I like to taste my pumpkin. I am going to continue to play around with the amount.)

1 tsp. ground cinnamon

1 tsp. vanilla

1 tsp. baking powder

Using a whisk mix all ingredients together in a bowl. Cook pancakes on griddle or pan. Enjoy with your favorite topping.

When it is just the girls and I eating breakfast I cut this recipes in half and it works perfectly. We typically like to change up breakfast daily so I don’t really like leftover batter.

Protein Pumpkin Pancakes

Adapted from my Oatmeal Protein Pancakes

Pumpkin Pancakes - protein

1-2 servings

Ingredients:

1/2 cups oats

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. baking powder

1/4 tsp. baking soda

1 egg white + 1 egg or 3 egg whites

1/2 tsp. honey (optional)

1/2 cup low fat cottage cheese

1/4 cup pumpkin pure

1 tablespoon flaxseed (optional)

I use my magic bullet to make these pancakes. If you are using a magic bullet place ingredients in this order. If you use a regular blender reverse the order. You want the cottage cheese to be the ingredient closest to the blade. Blend until mixed well. Let sit 5 minutes before cooking.

This recipe makes 1-2 servings, but you can easily double it to make more pancakes. If you double it and want to use whole eggs add 3 whole eggs.

Pumpkin Cupcakes

Pumpkin Cupcake with frosting

Click Here for the Pumpkin Cupcake recipe.

Pumpkin Recipes I Can’t Wait to Make:

BBQ Pumpkin Turkey Meatballs

Low-Fat Pumpkin Bars

Low-Fat Pumpkin Cake/Bread

Once I try these recipes I will let you know how they turn out.

My favorite canned pumpkin is the organic one from Trader Joe’s. Next time I go I am stocking up to make sure I have enough to get us until next fall. This is one of my favorite foods to feed to my babies when they start to eat baby food. Trader Joe’s only stocks canned pumpkin in the fall. So don’t forget to get yours ASAP!!

Easy Pumpkin Cupcake Ingredients

In the Comments Below:

  1. What are your favorite pumpkin recipes?
  2. What are you favorite Fall recipes?

About Renee

My name is Renee and I am a 30 year old wife and mother to four little girls. Thank you for stopping by my blog. Fit for Motherhood is my journey through motherhood, pregnancy and life in general all while trying my best to be fit and healthy.
This entry was posted in What I Ate Wednesday. Bookmark the permalink.

6 Responses to What I Ate Wednesday # 48 – Pumpkin, Pumpkin, and More Pumpkin

  1. Marjorie says:

    Dropping in from WIAW to say hi 🙂

    I love pumpkin and all fall flavors!

  2. jessica says:

    Thanks so much for including my low-fat pumpkin cake/bread recipe in your list! I look forward to checking out the other pumpkin recipes.

  3. I love pumpkin, too! I just posted a pumpkin pie oat pancake recipe! We have definitely been eating our share of pumpkin around here, too!

Leave a Reply

Your email address will not be published. Required fields are marked *