I know some people choose to abandon pumpkin as fall turns to winter. But I think I'll keep using it as long as the stores keep stocking it.
First, I wanted to share with you the ingredients for my favorite pumpkin snack these days. Sometimes I add plain oats and make a version of this for an overnight oats breakfast.
But most days, I mix 3 T pumpkin puree, 1/4 cup honey greek yogurt, a few shakes of pumpkin pie spice, cinnamon and ginger and add a little homemade granola and chia seeds.
It's not only pretty, but it's healthy and it tastes like pumpkin pie!
And now, the pumpkin cinnamon buns I'd been itching to make, courtesy of We Are Not Martha. These ladies sure know what they're doing in the kitchen!
Don't be deceived. This process wasn't quick and easy, but I wanted to capture the fun sections.
Two hours start to finish and finally, I had these beauties...
Oh and it SNOWED last night in Eugene. This is about a once a year occasion so it's a pretty big deal. In fact, most of the schools around here are closed. Icy roads + people who aren't used to driving in this kind of weather = no bueno.
Happy Holidays! What recipes are you busting out this week either for the holiday spirit or your contribution for a Thanksgiving feast? The baking bug definitely bit me this week.