Saturday, January 25, 2014

Pumpkin & Oatmeal Breakfast Rounds

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It's not uncommon for me to wake up in the morning and want some kind of delicious, soft breakfast pastry - a muffin, a name it. Most of the time though, I have cereal or yogurt, lest I be tempted by the bigger-than-my-head muffins at work that look good but leave me burned out from a sugar crash a few hours later. However, there are times when I just have to have something more toothsome. And these little breakfast rounds are perfect. Why breakfast rounds, not cookies? I hesitate to call these cookies because they're only a tad sweet and a little bit too good for you to be labeled as a cookie! 

I was amazed at how delightfully chewy these were - with so little fat, I was afraid they would come out too dry, like little lumps of coal. I was very, very wrong. The batter is heavy in pumpkin and spices, and low in fat (only used 2 tbsp butter), but the final product is soft, springy, and in my opinion, a great way to start off your morning. Even better, you won't head for a major sugar crash with these - a few of these cheerful orange bites will easily tide you over to lunch time! 

Pumpkin & Oatmeal Breakfast Rounds

adapted from BudgetBytes

1 cup whole wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

2 tbsp butter (room temperature)

3/4 cup pumpkin puree

1/3 cup milk

1/3 cup brown sugar

1 large egg

1 tsp vanilla extract

1 cup quick cooking oats


1. Preheat oven to 350F

2. Stir together the flour, baking soda, baking powder, salt, and cinnamon in a large bowl

3. In a separate bowl, cream butter and brown sugar. Add egg, milk, vanilla extract, and pumpkin puree

4. Add wet ingredients to dry ingredients; mix until just combined (do not overmix!). Gently stir in oats

5. Drop by rounded tablespoons onto a lightly greased baking sheet. Be sure to flatten the tops slightly, as these will not spread much during baking

6. Bake for 12-15 minutes, or until gently springy to touch

7. Cool on a baking rack & enjoy! 

I hope you'll enjoy these as much as I did! 


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  1. I just made these and WOW! So good! I accidentally used almond extra and didn't really know how the pumpkin and almond would work, so I added 1/2 of the vanilla extra and they turned out wonderful!

    While it's listed as breakfast choice they could easily be substituted as a healthier dessert option.

    Thanks Becky!

    1. Hi Sara, I'm so glad that you enjoyed these! Almond extract sounds wonderful with pumpkin. I have some in my pantry - I think I'll give it a whirl next time I whip these up. Thanks for your feedback! :)


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