Breakfast Recipes

Pumpkin Spice Breakfast Cakes

Pumpkin Spice Breakfast Cakes



Pumpkin Spice Breakfast Cakes

Serves: 7


2 cups Bob’s Red Mill super fine almond flour
2 tablespoons chia seeds
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons McCormick pumpkin pie spice
1/4 teaspoon turmeric
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
1 slightly rounded cup Farmer’s Market organic pumpkin puree
1/2 cup Organic Valley liquid egg whites
1 Organic Valley organic omega 3 egg
2 tablespoons Anderson’s organic maple syrup
1 tablespoon Simply Organic vanilla extract
1/2 teaspoon Bragg’s organic apple cider vinegar
1/2 organic Concorde pear diced small
Tap’n Apple apple butter


Preheat oven to 350° Fahrenheit. Line two baking sheets with parchment paper.

Combine the dry ingredients and spices in a mixing bowl. Stir in the pumpkin and mix well to incorporate all the dry ingredients. Stir in the egg whites and egg and mix well. Stir in the maple syrup and vanilla. Mix in the vinegar. The batter should be thick. Mix in the diced pear.

Use an ice cream scooper to measure 14 three tablespoon dollops of batter evenly spaced on the lined baking sheets seven cakes per sheet and lightly flatten them to about 1/2 inch thickness all around. Bake one sheet at a time, about 15 to 20 minutes each, until cakes are slightly firm, but hold together when poked. Allow to cool about five minutes before serving. Serve plain or with a thin layer of apple butter spread over the tops. Refrigerate or freeze leftovers between layers of parchment paper and reheat in the microwave.