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You are here: Home / Breakfast / Breakfast Pumpkin Soufflé

Breakfast Pumpkin Soufflé

September 4, 2017 By Taesha 28 Comments

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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.

Jump to Recipe
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.

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! 

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.

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. 

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.

Other pumpkin recipes you are going to love…

  • Pumpkin Almond Butter Cookies 
  • Mini Paleo Pumpkin Cheesecake
  • Instant Pot Paleo Pumpkin Chili 
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.
This Pumpkin Breakfast Souffle is super easy to make, full of warm fall flavors and so delicious! #paleo #glutenfree #dairyfree #paleopumpkinrecipes #healthypumpkinrecipes
Print Recipe
5 from 8 votes

Breakfast Pumpkin Soufflé

This Breakfast Pumpkin 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.
Prep Time5 mins
Cook Time35 mins
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast recipe, paleo souffle, pumpkin souffle
Servings: 6 servings
Calories: 103kcal

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

Calories: 103kcal | Carbohydrates: 10g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 65mg | Potassium: 146mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5004IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

This Pumpkin Breakfast Souffle is super easy to make, full of warm fall flavors and so delicious! #paleo #glutenfree #dairyfree #paleopumpkinrecipes #healthypumpkinrecipes
This Pumpkin Breakfast Souffle is super easy to make, full of warm fall flavors and so delicious! #paleo #glutenfree #dairyfree #paleopumpkinrecipes #healthypumpkinrecipes

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Filed Under: Breakfast, Vegetarian, Veggie-Loaded Tagged With: Breakfast Soufflé, dairy free pumpkin recipe, grain free, grain free breakfast, healthy pumpkin recipe, paleo, paleo breakfast, paleo pumpkin, Pumpkin Breakfast, Pumpkin Breakfast Soufflé, Pumpkin Soufflé

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Reader Interactions

Comments

  1. Dani

    October 2, 2017 at 8:03 pm

    This looks amazing! Would the cook time be the same if I doubled the recipe and used a foil pan?

    Reply
  2. Kathleen

    October 29, 2017 at 3:18 pm

    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.

    Reply
    • Taesha Butler

      October 29, 2017 at 4:52 pm

      I am so glad you enjoy it!

      Reply
  3. Stine Mari

    October 30, 2017 at 11:26 am

    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!

    Reply
  4. Brooklyn Dude

    January 1, 2018 at 4:24 pm

    Thanks for this recipe. Came out great and very easy.

    Reply
    • Taesha Butler

      January 4, 2018 at 8:35 pm

      So glad you enjoyed it!

      Reply
  5. Patty Shepherd

    January 5, 2018 at 11:08 pm

    Can summer squash be substituted for the pumpkin?

    Reply
    • Taesha Butler

      January 15, 2018 at 8:58 pm

      I would sub butternut squash for the pumpkin but probably not summer squash.

      Reply
  6. Wynne

    March 21, 2018 at 6:53 pm

    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.

    Reply
  7. Tiffany

    September 5, 2019 at 3:25 pm

    Is there a way to substitute stevia for the syrup or honey? How would the recipe need to be modified?

    Reply
    • Taesha

      September 5, 2019 at 3:39 pm

      You could absolutely use stevia or a monk fruit sweetener instead. However, I’m unsure how much stevia, as it is much more concentrated.

      Reply
  8. Kris

    September 29, 2019 at 3:36 pm

    Can I use ripe banana or applesauce to sweeten this instead of the maple syrup/honey?

    Reply
    • Taesha

      September 29, 2019 at 6:32 pm

      I haven’t tried, though I have a similar recipe that uses banana as a sweetener…so it might work.
      https://thenaturalnurturer.com/sweet-little-breakfast-souffles/

      Reply
  9. KateP

    October 2, 2019 at 10:30 pm

    5 stars
    SO easy, and very tasty! First recipe of yours – it was excellent! 🙂 And it is keeping/reheating well for my weekly meal prep! I’ve made a similar recipe before using ripe bananas (and chocolate chips 😉 ) this reminded me of.

    Reply
  10. C

    October 27, 2019 at 9:11 pm

    5 stars
    Loved it – tasty, simple recipe. Adding this to my regulars.

    Reply
    • Taesha

      October 28, 2019 at 12:24 am

      I’m so glad it was a hit! Tasty and simple are my favorite kinds of recipes 😉

      Reply
  11. Christine Smith

    October 28, 2019 at 2:46 pm

    5 stars
    I whipped this up for myself this morning since I am usually the only one in the family I don’t prep breakfast for on the weekend. This was so quick and easy! I love quick and easy especially when it tastes wonderful and is healthy! Win win win!!!

    Reply
  12. Rose

    October 29, 2019 at 3:10 pm

    5 stars
    Loved it!!

    Reply
    • Taesha

      October 29, 2019 at 3:16 pm

      Yay! I’m so glad! It is a favorite in our house too.

      Reply
  13. Amber

    November 21, 2019 at 9:20 pm

    Hi, Taesha!
    Do you think this recipe could work baked in a muffin tin / silicone cupcake liners? I don’t own a pie pan, so contemplating the muffin route or maybe a square 8×8 pan?

    Reply
    • Taesha

      November 21, 2019 at 10:10 pm

      Absolutely! I have a similar recipe that I cook exactly that way!
      https://thenaturalnurturer.com/sweet-little-breakfast-souffles/

      Reply
  14. christy

    October 20, 2020 at 2:55 pm

    5 stars

    Reply
  15. Heather

    November 5, 2020 at 12:38 pm

    5 stars
    yum! this is good and does taste like eating pumpkin pie for breakfast! My one year old gobbles it up and them wants some of mine! i made some homemade whipped cream to serve with it and topped with cinnamon.

    Reply
    • Taesha

      November 5, 2020 at 2:28 pm

      Yum! I love how you made it feel extra special with those additions!

      Reply
  16. Jody

    November 25, 2020 at 2:30 am

    5 stars
    Have you ever whipped the eggs whites into a meringue. Then mix the other ingredients plus yolk together and then fold into the meringue?

    Reply
    • Taesha

      November 25, 2020 at 2:31 pm

      I have not but that is a lovely idea! Must try next!

      Reply
  17. Lauren O

    January 20, 2021 at 1:40 am

    This is a favorite in our house! Tonight I decided to sub the pumpkin for banana and it turned out so good!

    Reply
    • Taesha

      January 20, 2021 at 5:13 pm

      Oh yum! I have done that too and its so delicious!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe that real food should taste amazing AND be easy to make!

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