This is undoubtedly my favorite breakfast to make at home. Not only does it taste like a decadent serving of pie first thing in the morning, but also because you can make it a few days in advance, it takes less than two minutes to prepare in the morning!
I know that pumpkin season is over, but numerous studies have shown that canned produce, while much cheaper, has essentially the same level of nutrients as its fresh or frozen counter parts. And let’s be real for a second, even if it was pumpkin season, I’d still probably be using a super convenient can. It’s so worth it to take a few minor short cuts when it comes to cooking in order to avoid the cost and preservatives of preserved food.
Prepare the quinoa with water and cinnamon sticks
Put 1/4 of the pumpkin in each jar
Pile the quinoa on top of the pumpkin
Pour milk atop the quinoa
Top the quinoa with flax seeds
Finish it off with a mixture of cinnamon, ginger, nutmeg, and cloves
I developed this recipe when I got tired of my simple peanut butter quinoa or quinoa with milk and spices. I wanted something that was a bit more fun and that felt a bit more luxurious. Cue the pumpkin pie breakfast concoction.
Pumpkin Pie Breakfast Quinoa
Time: 20 minutes
- 2 1/2 cups water
- 1 cup quinoa
- 3 cinnamon sticks (optional)
- 1 can of pumpkin (make sure it’s pure pumpkin, not pumpkin pie filling)
- 1 1/2 cup skim milk, soy milk, or almond milk
- 1 teaspoon flax seeds
- 1/2 heaping teaspoon cinnamon (splurge on a good brand, not McCormick’s….I promise that the quality makes a huge difference)
- 1/4 heaping teaspoon fresh ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Fill a small sauce pan with the water, quinoa, and cinnamon sticks. Bring the water to a boil, then reduce it to a simmer and cover the pot. Leave the pot covered for 15 minutes, or until the quinoa absorbs all of the water. Remove the cinnamon sticks from the quinoa. In the mean time, combine the spice mixture in a small ramekin.
- Divide the can of pumpkin even among four glass jars. Top the pumpkin in each jar with 1/4 of the quinoa.
- Add slightly less than half a cup of milk to each of the jar. Then add the 1/4 teaspoon of flax seeds and finally 1/4 teaspoon of the spice mixture to each jar.
- Stir the quinoa mixture together until combined.
- Enjoy right away or refrigerate it for up to five days. For warm quinoa in the morning, microwave the glass jar for 90 seconds.
In life you have choices, you can choose to see the best or the worst in every situation. Whenever your life seems tough, you can envy someone else with a seemingly better life, or you can be grateful for each of the many things that you cherish in your life.
The same is true about these Cinnamon Roll Muffins.
You could abhor these muffins as a sinful combination of butter and sugar. Or you could look at them as a portion-controlled, preservative-free alternative to the massive cinnamon rolls that Cinnabon sells in the food court at the mall or in the refrigerator isle at the grocery store.
Perhaps it’s slightly idealistic of me, but I choose to view these muffins in the second, more positive light. There’s no point in baking up a batch of sugary, delicious muffins if you feel guilty while indulging in them. So make these muffins, and give yourself a pat on the back for making your muffins yourself, so that you can control the ingredients.
I made these muffins for my classmates on ASB (student government) and they were a huge hit. These would be a wonderful addition to any brunch get-together or a tasty afternoon treat to accompany a cup of coffee or tea.
Cinnamon Roll Muffins
Adapted from King Arthur Flour
- 1/3 cup brown sugar
- 1/4 cup rolled oats
- 1/2 cup all-purpose flour
- 3 tbsp. butter, softened in the microwave for 20 seconds
- 3 tbsp. butter, melted
- 1/2 cup brown sugar
- 1/2 tbsp. ground cinnamon
- 1/2 cup (1 stick) butter, melted
- 3/4 cup milk
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup rolled oats
- 2 tbsp. cornstarch
- 3/4 cup granulated sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/2 cup cinnamon chips or butterscotch chips
- 1 cup powdered sugar
- 1-2 tbsp.
- Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, and line two extra cups in another pan if you want.
- Mix together the sugar, oats, flour, and butter for the crumbly topping and set it aside.
- Stir together the butter, sugar, and cinnamon until it reaches a soft, pudding-like consistency for the filling, then set it aside too.
- To make the batter, in a mixmaster or by hand, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the flours, oats, cornstarch, sugar, baking powder, salt, nutmeg, and chips. Add the dry mixture to the liquid, stirring just until combined.
- Fill the muffin liners with half the batter. Next top each muffin liner with about 2 teaspoons of the cinnamon filling. Then top them with the remaining batter. Finally sprinkle the muffins withe the oat topping, and push it into the muffins gently.
- Bake the muffins for 23-25 minutes, or until they’re golden brown, rotating the muffin tins half-way through the baking. Remove the muffin tins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.
- While waiting for the muffins to fully cool, whisk together the powdered sugar and milk to for the icing.
- After 20-30 minutes, drizzle the icing over the muffins. Serve them warm.