This Pumpkin Breakfast Souffle is super easy to make, full of warm fall flavors and so delicious! Paleo, gluten free, dairy-free and naturally sweetened- you are going to feel like you are having dessert for breakfast.
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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.
Other pumpkin recipes you are going to love…
Breakfast Pumpkin Soufflé
Ingredients
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 3 tbsp maple syrup or honey
- 3/4 cup pumpkin purée (not pumpkin filling)
- coconut oil for greasing pan
- 6 eggs
Instructions
- Preheat your oven to 350 and grease a 9-inch pie pan with the coconut oil using a pastry brush or a paper towel to apply.
- Combine the eggs, pumpkin puree, pumpkin spice, vanilla, and maple syrup in a blender or food processor. Run until mixture has a smooth and even consistency.
- Pour mixture into the prepared pie pan. Bake 30-35 minutes or until eggs are set and the top and edges are slightly golden brown.
- Let cool for 5 minutes and enjoy warm. Cover and store leftovers in fridge for up to 3 days.
Nutrition
This looks amazing! Would the cook time be the same if I doubled the recipe and used a foil pan?
Thanks so much for this recipe! I make it all the time. It’s a great way to get all the antioxidants and fiber in pumpkin and so easy to make.
I am so glad you enjoy it!
This sounds amazing, I would love to give it a go, but I need to go buy a pie pan first (pies aren’t that common in Norway). Thank you for the recipe!
Thanks for this recipe. Came out great and very easy.
So glad you enjoyed it!
Can summer squash be substituted for the pumpkin?
I would sub butternut squash for the pumpkin but probably not summer squash.
Mmmm. I’m game for a savory version of this. Might add in some steamed or sauteed chard (we love our chard for as many months as we can grow it, or when our farmer friend has it in his winter greenhouse), omit the maple, and completely cover the top in lightly salted sprouted pumpkin seeds. Breakfast, lunch or dinner. Oh yeah.
Is there a way to substitute stevia for the syrup or honey? How would the recipe need to be modified?
You could absolutely use stevia or a monk fruit sweetener instead. However, I’m unsure how much stevia, as it is much more concentrated.