Autumn Breakfasts For My Family Of 7

Recipes!
Cream of Wheat:
1 1/2 cups coarse ground wheat
5 cups whole milk
1 cup heavy cream
1 tablespoon vanilla bean paste
1 tablespoon cinnamon
Mix wheat, milk, cream, and cinnamon in a sauce pan and heat over med-high (stirring frequently) until mixture thickens. Remove from heat and add vanilla bean paste. Serve immediately.
Pumpkin Muffins:
15 ounces pumpkin puree
1 3/4 cup fresh milled flour
3/4 cup maple syrup
1/2 cup honey
1/2 cup butter, melted
2 eggs
1 tablespoon vanilla bean paste
1 tablespoon pumpkin pie spice
2 teaspoons cinnamon
2 teaspoons baking powder
pinch of salt
In a large bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, and salt. Stir in the maple syrup, honey, pumpkin puree, butter, eggs, and vanilla bean paste. Whisk until the batter is smooth. Pour into muffin liners and bake at 350 for 20-25 mins or until a toothpick inserted comes out clean.
Sourdough Pancakes:
2 cups fresh milled flour
1 cup sourdough starter (can be discard)
1 1/2 cups buttermilk
2 eggs
2 T avocado oil
2 tsp baking powder
1 tsp baking soda
2 T maple syrup
pinch of salt
Whisk all ingredients together in a large bowl. Mix until well combined, then drizzle pan with avocado oil or butter and pour 1/4 cup batter per pancake. Cook until pancake starts bubbling, then flip and cook the other side.