My daughter is the same way.
My husband doesn't eat breakfast either. I'm not sure about the childhood trauma that explains his morning time eating issues, but I'm sure they're there.
So, for a loooong time, I didn't have to worry about what to fix for breakfast.
Then along came the savages.
They are asking for at least five or six different things to eat before their feet even hit the ground in the morning so I've had to come up with some options.
The recipe I'm sharing now, is my little guy's favorite 'fuffin'. There's a little extra work at the beginning, but what with the worlds obsession with pumpkin spice EVERYTHING, I figured you wouldn't mind as long as it was worth it, and trust me, it's worth it.
16 oz. can pumpkin (unsweetened, not pie filling)
1 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1-1/3 c. all-purpose flour
2/3 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
4 Tbs. unsalted butter, melted
1 tsp. vanilla
Cook pumpkin, sugar, cinnamon, salt, nutmeg and ginger in a medium saucepan over medium-high heat, stirring constantly until thick and shiny (5-7 minutes). Set aside.
Whisk flours, baking soda and baking powder together in a large bowl.
Add butter and vanilla to pumpkin mixture. Stir a little of pumpkin mix into eggs to temper them so you don't end up with scrambled eggs, then add to pumpkin mixture.
Fold pumpkin mix into flour mix until just combined. Batter will be very thick.
Divide batter into 12 muffin liners sprayed with nonstick spray and bake at 350 degrees for 19 minutes or until toothpick inserted into center of muffins comes out with just a few crumbs attached to it.
Let muffins cool on rack until they won't burn your face off.