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 4 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