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Classic Pumpkin Muffins

Today’s Pumpkin and Pinterest feature recipe are Classic Pumpkin Muffins from Making Healthy Choices.

These have an extra bit of flare with the added pumpkin seeds on the top.

I made a couple of changes to the original recipe.

I swapped the buttermilk for 1 cup of yogurt.

I added 2 Tablespoons of flaxseed meal

I swapped 1 cup of all-purpose flour for oat flour (oatmeal run through the processor)

Nutrition-licious Benefits

  • Oats (Oatmeal)
    • Offers protein and fiber, causing you to feel full longer.
  • Pumpkin and Pumpkin Seeds
    • Contains L-tryptophan, an amino acid that helps with sound sleep and lowers depression.
    • Helps skin achieve a clear, healthy glow because of the B vitamins and various mineral (including zinc), phytonutrients, and fatty oils.
  • Flaxseed meal
    • Excellent source of alpha-linolenic acid (vitamin F)
    • Provides a mucilage that is an effective intestinal tract cleanser.
    • Helps to prevent breast and prostate cancer.
  • Cinnamon
    • Aids and relieves indigestion




5.0 from 3 reviews
Classic Pumpkin Muffins
Recipe type: Breakfast
Serves: 24
These healthy pumpkin muffins are low in sugar and fat. They are an excellent source of fiber and are perfect for school lunches, snacks, and breakfast.
  • 1 cup puréed pumpkin
  • ¼ cup oil (coconut oil)
  • 2large eggs
  • 1 teaspoon vanilla
  • 3 tablespoons molasses
  • ¼ cup brown sugar
  • 1 cup yogurt
  • 1 cup whole wheat flour
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup roasted pumpkin seeds
  1. Preheat oven to 350°
  2. Prepare muffin tin liners
  3. Combine all wet ingredients and brown sugar.
  4. Mix well
  5. In a separate bowl combine whole wheat flour, spices, baking soda and salt.
  6. Mix well
  7. Mix dry ingredients into wet ingredients and combine until blended. Do not over mix.
  8. Use ¼ cup cookie scoop to fill liners and top with pumpkin seeds.
  9. Bake 18 to 22 minutes or until toothpick comes out clean

Pumpkin Spice Baked Oatmeal Muffins (Big Batch)

Day 7 of the 31 days of Pumpkin and Pinterest series features Pumpkin Spice Baked Oatmeal Muffins.

I love making these baked oatmeal muffins. They are so versatile and you add just about anything to them and they taste fantastic.  It was no surprise to my kids when they saw me adding pumpkin to the muffins a few years ago.  Thankfully they are all like me and love pumpkin. Pumpkin and Oatmeal.  Truly it is a great combination.

Today I made them in the regular size muffin tin.  This size works best for us because the kids like to take them for lunch, especially the boys.  The oatmeal pairs well with yogurt and the triplets would eat yogurt all day every day if I let them.


The main ingredient is the oatmeal.  Nine cups!!!!!  That is nine cups of fiber.

Fiber and its Many Benefits


  • Fruits, vegetables, and whole grains are considered fiber-rich high carbohydrate foods.
  • Research shows that fiber-rich carbohydrates help us stay healthy and may aid in the prevention of many digestive and chronic diseases.
  • May reduce the risk of colon cancer.
  • May help with hemorrhoids, constipation, and other intestinal problems
  • Reduces the likelihood of diverticulosis.
  • May decrease the risk of heart disease
  • May enhance weight loss. Eating a high-fiber diet cause the feeling of satiety to last longer.
  • May lower the risk of type 2 diabetes


It is recommended that daily fiber intake be at least 25 grams. 

If you are looking for ways to get more fiber into your diet her is a chart of high-fiber foods from the Mayo Clinic.


Have you heard of prebiotics?  Prebiotics are nondigestible fibers in foods that are metabolized or fermented by beneficial bacteria that live in our guts. These prebiotics alter the balance of gut flora in a beneficial way and promotes the health of the immune system.

This is another reason to include oats in your diet during the cold season.

Oats contain the prebiotic called beta-glucans.  



Benefits of Pumpkin & Vitamin A (Beta-Carotene)

  • Pumpkin provides a powerful dose of vitamin A (Beta-Carotene, which supports overall vision and eye health.
  • Beta-Carotene helps to remedy skin problems such as acne and helped tremendously with my Discoid Lupus.
  • It enhances immunity.
  • Important in the formation of bones and teeth.
  • Aids in fat storage, and protects against cancer and other diseases.
  • Shown to slow the aging process.
  • Protein cannot be utilized by the body without this vitamin.


Other great sources of vitamin A

For more in-depth sources of whole foods that provide vitamin A. Click Here


  • Alfalfa
  • Apricots
  • Asparagus
  • Beets
  • Broccoli
  • Cantaloupe
  • Carrots
  • Swiss Chard
  • Dandelion Greens
  • Fish Liver Oil & Liver
  • Garlic
  • Sweet Potatoes
  • Spinach
  • Spirulina
  • Pumpkin
  • Yellow Squash
  • Turnip Greens

Note: Vitamin A should not be taken in large amounts in pill form or as cod liver oil. It is best absorbed by the body when ingested in whole foods. 


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Pumpkin Cheesecake Bread


I want you to imagine the moist delicious taste of comforting pumpkin bread and the creamy and smooth feeling you get from a great cheesecake.  You got it.  Then you know what the bread from An Edible Mosaic tastes like.  This is day 9 of the Pumpkins and Pinterest series featuring an amazing Pumpkin Cheesecake Bread.


While we were eating my 12-year-old said, “this tastes like something you would get at a coffee shop.” She is exactly right.  I followed the recipe exactly.  The only change I made was

  • reducing the sugar to 1/2 cup instead of 3/4
  • substituted whole wheat flour for the all-purpose flour.
  • I made mine in a larger loaf pan to make it easier for little hands to pick up and eat.

This is a great recipe for entertaining. Not only does it look beautiful it tastes superb, especially with a steaming, dark cup of rich decadent coffee. Coffee, pumpkin, cheesecake, now that is a trifecta I can relish.






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Pumpkin Cheesecake Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
  • For the Cheese Batter:
  • 8 oz (230 g) cream cheese, room temperature
  • 1 large egg, room temperature, lightly beaten
  • ¼ cup (30 g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • For the Pumpkin Spice Batter:
  • ½ cup (150 g) brown sugar, lightly packed
  • 2 large eggs
  • ¾ cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1¼ cups (160 g) whole wheat flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • Other:
  • Butter, to grease the pans
  1. Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
  2. For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.
  3. For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
  4. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.
  5. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.



Easy Crustless Quiche

Crustless Quiche

Layer kale on bottom of the pan

Top kale with 1 cup of  mushrooms

Add 1 diced Bell Pepper

All sautéed…
 Beat eggs
Place in order on bottom of pie pan and top with shredded cheddar cheese.
Mix 4 eggs, salt pepper to your liking 1/4 cup Parmesan cheese, 1 cup almond milk in bowl and mix till smooth.
 Pour over veggies and top with shredded mozzarella. Bake 45-60 minutes…


Easy Crustless Quiche
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Quick and easy crustless quiche for any time of day.
  • 2 cups Kale
  • 2 cups mushrooms
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 4 eggs
  • 1 cup almond milk
  • ¼ parmesan cheese
  • ½ cup shredded mozzarella
  1. Sautee first 4 ingredients.
  2. Place in order layering the bottom of the pie pan and top with shredded cheddar cheese.
  3. Mix 4 eggs, salt pepper to your liking ¼ cup Parmesan cheese, 1 cup almond milk in bowl and mix till smooth.
  4. Pour over veggies and top with shredded mozzarella. Bake 45-60 minutes…
  5. That is it. Enjoy