Easy microwave pumpkin breakfast bakes make for a great morning
I eat a lot of bacon and eggs. It's hard to get sick of bacon, but after five or six days, it does get old. I refuse to eat cereal in the morning unless I load it with nuts, seeds and dried fruits galore, because that carb fest will keep me full for approximately 30 minutes before I'm back in front of the pantry, wondering if it's time for lunch yet.
Of course, pancakes, waffles, French toast and all those delicious baked goods sound wonderful, but unless it's the weekend, who has time for that?
This pumpkin breakfast bake is the perfect solution. If you have five minutes to mix ingredients and two minutes to microwave, then you can be eating this perfect little fall breakfast cake. Those people who live without microwaves? Yeah, I have no idea how you do it. This recipe alone would be reason enough for me to cave.
Easy microwave pumpkin breakfast bakes recipe
This microwave breakfast cake is ready in minutes for when you want something a little different for breakfast without the time commitment. The topping choices are endless, from a simple pat of butter and maple syrup to chopped fruit and nut butter drizzled over top. You choose.
Prep time: 5 minutes | Cook time: 2 minutes | Total time: 7 minutes
- 1/2 cup yellow cornmeal
- 2 tablespoons almond flour
- 1 tablespoon ground flaxseeds
- 1/2 teaspoon baking power
- Pinch salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 6 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- In a medium bowl, combine the cornmeal, almond flour, flaxseeds, baking powder, salt and spices, and mix them together.
- Add the remaining ingredients, and stir until just incorporated.
- Grease two 4- to 5-inch ramekins with baking spray, and divide the batter equally into them.
- Microwave each ramekin for 1-1/2 to 2 minutes (this will depend on your microwave), until the center is cooked.
- Top with butter and/or maple syrup, and enjoy warm.