Category: Baked Goods

Pumpkin Baked Oatmeal

A warm serving of this Pumpkin Baked Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this Baked Oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

Watch the video and follow the instructions below to have a warm bowl of Pumpkin Baked Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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Preheat the oven to 375°F. Grease the 9″x 9″ pan with cooking spray or line the inside of the pan with parchment paper. In a bowl: add oatmeal, salt, pumpkin spice, baking powder, cinnamon and mix.

Add maple syrup, vanilla extract, milk, eggs, pumpkin puree, melted butter and mix everything together.

Transfer the mixture to the pan. 

Bake for 30-35 or until the top is golden. Let cool for 10 minutes before serving.

Serve with whipped cream & maple syrup. Enjoy!

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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is a quick and easy recipe that is simply delicious.
No ratings yet
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 9
Calories

Equipment

  • 9" x 9" pan

Ingredients
  

  • 2 ½ cups old fashioned rolled oats
  • 1 cup pumpkin puree not pumpkin filling
  • 1 cup milk
  • ⅓ cup maple syrup or honey
  • ¼ cup unsalted butter melted
  • 2 tsp vanilla extract
  • 2 tsp pumpkin spice
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ⅛ tsp salt
  • 2 large eggs

Instructions
 

  • Preheat the oven to 375°F. Grease the 9"x 9" pan with cooking spray or line the inside of the pan with parchment paper.
  • In a bowl: add oatmeal, salt, pumpkin spice, baking powder, cinnamon and mix. Add maple syrup, vanilla extract, milk, eggs, pumpkin puree, melted butter and mix everything together. Transfer the mixture to the pan.
  • Bake for 30-35 or until the top is golden. Let cool for 10 minutes before serving.

Serve with whipped cream & maple syrup. Enjoy!

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    Breakfast

    Baked Goods

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    Pumpkin Cream Cheese Muffins

    Soft moist Pumpkin Cream Cheese Muffin with Streusel with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Lovely pumpkin and cream cheese flavors embedded with each other are a triumphant combination. This seasonal muffin is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin Muffin like this one provides a harmony of thick, sweet textures, cream cheese sweetness and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a muffin and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

    Watch the video and follow the instructions below to have this charming fall dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.

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    Streusel

    In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

    Batter

    In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil.

    Mix everything together until combined.

    Add dry ingredients and mix. 

    Cream Cheese

    In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

    Bake

    Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin.

    Add 1 tbsp of cream cheese mixture in the center of the batter.

    Sprinkle the crumble mixture atop the batter. 

    Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Stays fresh for over a week. Serve & Enjoy!

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    Pumpkin Cream Cheese Muffins

    Pumpkin Cream Cheese Muffins are moist, full of delicious flavors and are perfect for a morning snack or as a tasty seasonal treat.
    No ratings yet
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    Prep Time 15 minutes
    Cook Time 24 minutes
    Total Time 39 minutes
    Course Baked Goods
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Muffin Tin

    Ingredients
      

    Batter

    • 15 oz pumpkin puree
    • 1 ½ cups all-purpose flour 215 grams
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ½ cup vegetable or canola oil 
    • 2 tsp pumpkin spice
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp baking soda
    • ½ tsp ground cinnamon
    • ½ tsp salt
    • 2 large eggs room temperature

    Streusel

    • ½ cup all-purpose flour 60 grams
    • ½ cup brown sugar
    • ¼ cup unsalted butter melted
    • ½ tsp ground cinnamon

    Cream Cheese

    • 4 oz cream cheese room temperature
    • ¼ cup granulated sugar
    • 1 tsp vanilla extract
    • 1 large egg yolk

    Instructions
     

    • Preheat the oven to 375°F. Place tulip cups in the muffin tins. 

    Streusel

    • In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

    Batter

    • In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
    • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.

    Cream Cheese

    • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

    Bake

    • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin. Add 1 tbsp of cream cheese mixture in the center of the batter. Sprinkle the streusel mixture atop the batter.
    • Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Stays fresh for over a week. Serve & Enjoy!

      Video

      Keyword best pumpkin cream cheese muffins, easy pumpkin cream cheese muffins, homemade pumpkin cream cheese muffins, pumpkin cream cheese muffins
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      Homemade Blueberry Bread

      Rich moist bread that are filled with juicy bites of delicious blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of blueberry take snack time to a happy place. Everyone in the house will meet you at the table when baking these wonderful bread. My family absolutely loves this recipe and we are sure your will too.

      Watch the video and follow the instructions below to have this warm bread today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect with coffee or on the go these blueberry bread are simply delicious. Thanks for visiting and see you again soon.

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      In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.

      Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper.In a large separate bowl: add sugar, eggs and beat until pale yellow.

      Add vanilla extract, sour cream, milk and oil. Mix everything together until combined.

      In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Add dry ingredients and mix.

      Add the blueberries into the bowl and gently toss them together with a spatula.

      Transfer the batter to the pan. 

      Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.

      Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

      Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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      Blueberry Bread

      Blueberry Bread is a heavenly treat that features bursts of berries with each deliciously moist slice that is perfect on any occasion.
      No ratings yet
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      Prep Time 10 minutes
      Cook Time 1 hour 5 minutes
      Total Time 1 hour 15 minutes
      Course Baked Goods
      Cuisine American
      Servings 8
      Calories

      Equipment

      • 8" x 4" Loaf Pan

      Ingredients
        

      • 1 ½ cups fresh blueberries or frozen (not not thaw)
      • 2 tsp all-purpose flour

      Batter

      • 1 ½ cups all-purpose flour 215 grams
      • ½ – ¾ cup granulated sugar depends how sweet you like
      • ½ cup vegetable or canola oil 
      • ½ cup milk room temperature
      • ¼ cup sour cream room temperature
      • 1 ½ tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp baking soda
      • ½ tsp salt
      • 2 large eggs room temperature

      Topping

      • ¼ cup blueberries
      • 1 tbsp granulated sugar

      Instructions
       

      • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
      • In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.
      • In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
      • In a large separate bowl: add sugar, eggs and beat until pale yellow. Add vanilla extract, sour cream, milk and oil. Mix everything together until combined. Add dry ingredients and mix. Add the blueberries into the bowl and gently toss them together with a spatula. Transfer the batter to the pan. Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.
      • Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

      Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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        Keyword best blueberry bread, easy blueberry bread, fresh blueberry bread, homemade blueberry bread
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        Carrot Bread (No Pineapple)

        Soft moist Carrot Cake Bread (no pineapple) features delicious shredded carrots, raisins, walnuts and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal bread slice is perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. This bread never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

        Watch the video and follow the instructions below to have these charming bread ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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        Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth.

        Add vanilla extract, sour cream, salt and oil. Mix everything together until combined.

        In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Add dry ingredients and mix.

        Add the shredded carrots, raisins, walnuts into the bowl

        Gently toss them together with a spatula. 

        Transfer the batter to the pan.

        Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

        Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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        Homemade Carrot Bread (no pineapple)

        Homemade Carrot Bread is perfect for sharing or enjoying a slice at a time.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 50 minutes
        Total Time 55 minutes
        Course Baked Goods, Breakfast
        Cuisine American
        Servings 8
        Calories

        Equipment

        • 9" x 5" Loaf Pan

        Ingredients
          

        • 2 ½ cups shredded carrots
        • 1 ¾ cups all-purpose flour 249g
        • ¾ cup walnuts
        • ¾ cup raisins
        • ½ cup granulated sugar
        • ½ cup vegetable or canola oil 
        • ½ cup sour cream (full fat) room temperature
        • ¼ cup brown sugar
        • 2 tsp pumpkin spice
        • 1 ½ tsp vanilla extract
        • 1 tsp baking soda
        • ½ tsp salt
        • ½ tsp ground cinnamon
        • ½ tsp baking powder
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
        • In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
        • In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth. Add vanilla extract, sour cream, salt and oil. Mix everything together until combined. Add dry ingredients and mix. Add the shredded carrots, raisins, walnuts into the bowl and gently toss them together with a spatula.
        • Transfer the batter to the pan. Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

        Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

          Video

          Keyword best carrot bread, easy carrot bread, homemade carrot bread, homemade carrot bread no pineapple
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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          Mini Chocolate Chip Muffins

          Fluffy warm Mini Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.  Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

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          Preheat the oven to 375°F. Coat the muffin tins with cooking flour spray. In a large bowl: beat sugar, eggs and mix.

          Add oil, vanilla extract, sour cream, salt and mix until well combined.

          In a bowl: add flour, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

          Combine wet and dry ingredients together. Mix until well combined. Add mini chocolate chips

          Fold with spatula. 

          Fill each tin to ⅔ full of batter. Bake for 12 minutes. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

          Stays fresh for weeks. Serve & Enjoy!

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          Mini Chocolate Chip Muffins

          Mini Chocolate Chip Muffins are bite sized, rich and delicious snacks that are perfect for lunch on the go, as a kid friendly reward or a fresh made treat everyone will enjoy.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 12 minutes
          Total Time 17 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 32
          Calories

          Equipment

          • Mini Muffin Tin

          Ingredients
            

          • 1 ½ cups flour 215 grams
          • 1 cup mini semi-sweet chocolate chips
          • ¾ cup sour cream (full fat) room temperature
          • ½ cup granulated sugar
          • ¼ cup vegetable or canola oil  melted unsalted butter
          • 2 tsp vanilla extract
          • 1 tsp baking powder
          • ½ tsp baking soda
          • ¼ tsp salt
          • 2 large eggs room temperature

          Instructions
           

          • Preheat the oven to 375°F. Coat the muffin tins with cooking flour spray.
          • In a bowl: add flour, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
          • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
          • Combine wet and dry ingredients together. Mix until well combined. Add mini chocolate chips and fold with spatula.
          • Fill each tin to ⅔ full of batter. Bake for 12 minutes. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

          Stays fresh for weeks. Serve & Enjoy!

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            Keyword best mini chocolate chip muffins, easy mini chocolate chip muffins, mini chocolate chip muffins
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            Double Chocolate Zucchini Muffins

            Heavenly moist rich Double Chocolate Zucchini Muffins infused with melted pockets of moist chocolate lusciousness that will hypnotize you with its allure as your senses tingle with pleasure. The first bite will have you involuntarily saying “mmmm”. When you exhale after the first bite you will still be able to feel the rich notes of delicious Zucchini Chocolate Muffin across your palate. You will have to let the family know this is to be appreciated and devoured in one sitting because the completion will begin when the first piece is sliced.

            Watch the video and follow the instructions below to have this cake mascaraing as a chocolate muffins on a plate near you. Serves great fresh out of the oven or the next morning with a cup of your favorite morning beverage. Also is a great post meal reward just because you like to eat delicious food. All food experiences should be this eatfoodlicious. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. 

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            Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. In a large bowl: beat sugar, eggs and mix.

            Add oil, vanilla extract, sour cream, salt and mix until well combined.

            In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

            Combine wet and dry ingredients together. Mix until well combined. Add chocolate chips, shredded zucchini and fold with spatula. 

            Divide batter into even portions into 12 muffin tins (should be exactly 12). Bake for 18 minutes.

            Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. 

            Stays fresh for over a week. Serve & Enjoy!

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            Share on social media

            Double Chocolate Zucchini Muffins

            Perfect for sharing or as a grab and go treat, these Double Chocolate Zucchini Muffins are rich, fluffy and full of intoxicating flavors making this recipe a must try.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 18 minutes
            Total Time 28 minutes
            Course Baked Goods, Breakfast
            Cuisine American
            Servings 12
            Calories

            Equipment

            • Muffin Tin

            Ingredients
              

            • 2 cups shredded zucchini packed & do not squeeze
            • 1 cup all-purpose flour 144 grams
            • ½ cup unsweetened cocoa powder 50 grams
            • ½ cup sour cream (full fat) room temperature
            • ½ cup granulated sugar
            • ½ cup chocolate chips
            • ¼ cup brown sugar
            • ¼ cup vegetable or canola oil 
            • 1 tsp vanilla extract
            • 1 tsp baking powder
            • ½ tsp baking soda
            • ½ tsp salt
            • ½ tsp espresso powder optional
            • 2 large eggs room temperature

            Instructions
             

            • Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. 
            • In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
            • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
            • Combine wet and dry ingredients together. Mix until well combined. Add chocolate chips, shredded zucchini and fold with spatula.
            • Divide batter into even portions into 12 muffin tins (should be exactly 12). Bake for 18 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

            Stays fresh for over a week. Serve & Enjoy!

              Video

              Keyword best double chocolate zucchini muffins, double chocolate zucchini muffins, easy chocolate zucchini muffins
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