Pumpkin takes center stage for many amazing fall desserts, but it can also be a part of healthy start to your day at the breakfast table. This Pumpkin Breakfast Soufflé is an easy, delicious and nourishing recipe that will have you feeling all the yummy fall feels first thing in the morning.
Sometimes you long for a little something sweet at breakfast. But, you also need a good solid dose of protein so you aren’t looking for something to nibble on an hour later. It was this exact reason that I created a recipe for my Sweet Little Breakfast Soufflés, the mama recipe behind this creation. My daughter and husband love the sweet start to their day and I love knowing they are hitting the road with lots of protein in their bellies. I’ve shared them with lots of my followers and they’re one of my more popular recipes. A follower of mine on Instagram mentioned that she had made a batch, but substituted the banana and pear in the original recipe with pumpkin purée. What a totally marvelous idea that I had to try out! After all, fall is when you add pumpkin to all the things!
The result was a deliciously fall-feeling breakfast that was both easy and nourishing. Tasting just like the pumpkin pie filling, this recipe is the perfect warm dish for a chilly fall morning. Throw it into the oven to bake to perfection while the morning coffee brews or you watch the sun rise. It takes just minutes to prep and the leftovers reheat like a dream for days to come.
- 5 eggs
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup or honey
- Coconut oil for greasing pan
- 3/4 cup pumpkin purée (not pumpkin filling)
Prep time: Cook time: Total time: Yield: 5-6 servings
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