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.
Servings: 6 servings
- 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
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.
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