Every year, I can’t wait to pull out my scarves, boots, and warm sweaters. I love chillier weather, and I have my heart set on making all of these pumpkin breakfast recipes.
Most of these fantastic meals call for a combination of pumpkin puree and warm spices.
I recommend making a big batch of puree and freezing it for later.
Once you have your velvety smooth and vibrant pumpkin, you’ll just need to decide what you’re in the mood for.
I’m craving a thick slice of rich and lightly spiced pumpkin bread. What about you?
I know it’s not the most economical, but you have to admit that Starbucks knows their baked goods.
Have you ever had a lousy scone or brownie? I didn’t think so.
When PSL (pumpkin spice latte) season rolls around, it won’t be long before this tender little muffin is back on the menu.
But why wait when you can make a whole batch at home? Plus, it’ll probably cost the same for this batch as you’d pay for one in the store!
The cream filling is what makes these extra special, but it’s optional.
If you want it simpler, just bake the muffins and top them with a quick vanilla glaze instead.
I know that these look like a sweet treat you’d indulge in with your mid-morning tea or coffee, but they’re actually surprisingly healthy.
Don’t believe me? Just check out the ingredient list. Doesn’t it look just like those overnight oats we all love so much?
This is just a different form, using oat flour and flax seeds to help it become more cake-like.
Make your own oat flour by blitzing rolled oats in a food processor.
The paleo diet suggests you should only eat unprocessed foods.
It basically consists of lots of fruits and veggies along with lean meats, nuts, and seeds.
I’d argue that almond and coconut flour are processed to an extent, but you have to find what works in every diet.
these are less processed than white flour and don’t contain grains, which are strictly off-limits on paleo.
I’ve tried a few “3-ingredient” pancakes before that have no flour whatsoever, and they’re typically pretty dense and rubbery.
So this version will satisfy those people looking to cut back but still get the same taste and texture of standard pancakes.
French toast is an indulgent way to start the day, and it’s not the healthiest option on this list.
There’s a lot of sugar and maple syrup involved, but I like to think the pumpkin puree balances that out a little!
Always start with thick slices of bread when making French toast.
Ideally, brioche should be your first choice because it’s buttery and rich, but any tender white bread will do the trick.
Then, be sure to submerge the bread in the pumpkin spiced custard for a solid few seconds, so it can soak up the flavors.
Like their muffins, this Starbucks copycat pumpkin bread is tender, sweet, moist, and perfectly spiced with just the right blend of seasonings.
The combination of oil and pumpkin puree guarantees this bread is packed with moisture. But you’ll still need to be careful when mixing.
If you overwork the dry ingredients into the batter, the pumpkin bread will end up dry with a tight crumb.
Do you count down the days until the big chains announce pumpkin spice lattes are back on the menu?
It happened super early this year, which I’m thrilled about. Still, it’s nice to save a few pennies and make your own every now and then.
Start by whisking your choice of milk with pumpkin puree, brown sugar, vanilla, and pumpkin pie spice.
Heat this in the microwave or on the stove, but do not boil it.
I like to strain this before adding the coffee and cream, but it’s not mandatory. I just prefer my drink perfectly smooth.
The colder it gets, the more I turn to warm breakfast recipes like oatmeal. It’s pretty cheap, easy to make, and even easier to modify.
Start with the oats, cooking them over medium heat in your choice of milk until they’re at the consistency you prefer.
I like mine very soft, which takes around 5 minutes.
When the oats are cooked, mix through the pumpkin puree, vanilla, cinnamon, and nutmeg.
If you’re ready for pumpkin flavors but it’s too warm where you are to start making oatmeal, then you’ll just have to try this sensationally creamy and tasty pumpkin smoothie.
The trick to getting this extra creamy is to use Greek yogurt, which is wonderfully thick and slightly tangy.
I also love that it doesn’t make this too sweet, so you can control that with brown sugar or maple syrup.
Crushed ice will make this nice and thick and keep it cold. But I prefer to use frozen bananas.
That way, you’ll get natural sweetness, and it doesn’t water the flavors down at all.
What I love about this recipe is that it’s so close to that of standard buttermilk waffles.
You’ll use flour, sugar, baking powder, baking soda, buttermilk, and eggs, and the method is the same, too.
Of course, you’ll also need to incorporate pumpkin pie spices with the dry and pumpkin puree with the buttermilk and eggs.
These come out beautiful, with a light but noticeable orange hue. They’re also very fragrant, thanks to the spices.
Looking at the recipe for this, you might think it’s some kind of creamy pumpkin pie rather than a quick yogurt parfait.
Start by whisking pumpkin puree with Greek yogurt, Mascarpone, vanilla, molasses, and brown sugar.
I like to use a handheld mixer to ensure it’s silky, smooth, and fluffy.
By using both Greek yogurt and Mascarpone cheese, this recipe is very rich and creamy.
Mascarpone will also add a touch of sweetness to help mellow the tang of the yogurt.
However, if you don’t have any Mascarpone, you could use cream cheese instead.
Although, you may need extra sugar in that case as cream cheese is just as tangy.
You’ve probably eaten your share of avocado toast, and I bet you’ve indulged in some peanut butter and banana toast.
But have you ever tried pumpkin toast?
If you make the puree yourself and keep it clean without any spices or seasonings, you can serve this pumpkin toast savory or sweet.
I like to mix it with a bit of cream cheese, and cinnamon then top it with banana slices.
But it’s also excellent with crispy bacon and a drizzle of maple syrup.
Pop-Tarts are full of nostalgia, and I bet we all have fond memories of devouring these straight out of the packet when we were kids.
I know I’ve burned my mouth a few too many times after they popped out of the toaster.
The pastry for this recipe requires a couple of hours in the fridge.
So, I suggest you either make it the day before or just find shortcrust pastry in your local grocery store.
The filling is a quick blend of pumpkin puree, sugar, and pumpkin pie spice.
Try to resist adding too much. If you overfill these, they will burst and make a mess.
Oats are one of the healthiest grains around, and they’re loaded with vitamins, minerals, fiber, and antioxidants.
They’re also a great way to start your day, ensuring you’ll stay fuller for longer, rather than leaving you hungry before lunch.
This dish is the perfect middle ground between warm oatmeal and thick, cakey oatmeal bars.
It’s rich, full of great texture, and tastes like a pumpkin pie oatmeal blondie.
Pumpkin spice on its own is lightly sweet, warm, and super comforting. Especially first thing in the morning with a cup of hot coffee.
But for those of you who like breakfast with an added kick, these muffins will wake you up at the first bite.
Cranberries not only look impressive, but they’re also wonderfully tart and sometimes even sour.
Pop one in your mouth, and you’ll be wide awake in no time!
Top these with a simple orange glaze for added sweetness.
Chai lattes are warm, spiced, creamy, and beautifully fragrant.
Unlike regular chai, which is black and intensely flavored, this milky version is mellow and perfect for cold fall mornings.
But why stop at chai when you could infuse it with pumpkin, too?
Feel free to buy chai ready-made in the store. I like Tazo Chai because it’s not too strong but nicely balanced.
Or, I also like to make my own and give it out as holiday gifts.
To make the latte, just gently heat your chai with pumpkin puree, milk, and brown sugar.
Let it come to a very gentle simmer, then strain and serve.
Quiche is perfect for everything from breakfast to brunch and even dinner if you add a side salad and maybe some extra potatoes or veggies.
The crust for this recipe couldn’t be more straightforward. You just need to blend butter with flour and water until it forms a firm dough.
Since the egg base for this includes goat cheese, I like to beat the cheese first, so it’s nice and smooth. Then, which the eggs until it’s mostly incorporated.
Of course, it’s ok if there are some lumps of cheese left. That’s just added flavor!
When it comes to feeding the family, I’m a big fan of making one large dish and letting everyone dig in.
For this pumpkin breakfast recipe, you’ll more or less make a thick and decadent pumpkin oatmeal cookie.
It’s full of pumpkin puree, oats, baking powder, and pumpkin pie spice.
You’ll use maple syrup for the sweetener and coconut oil to keep it nice and moist.
I’ve given you guys a ton of fantastic sweet pumpkin breakfast recipes. But what about those savory food lovers?
Yes, I have a massive sweet tooth, but I also really love starting my day with crispy potatoes and salty bacon.
Of course, this has an element of natural sweetness from the pumpkin. Still, it’s very savory, thanks to the chicken sausage and veggies.
Top it with a runny fried egg, and you’ll be more than ready to take on the day.
French toast casserole is the same as bread pudding; only it’s more acceptable to eat the former for breakfast!
Either way, you’ll need lots of stale bread and plenty of yummy custard.
Like the French toast recipe from above, brioche is your best friend when it comes to bread pudding.
It has so much more flavor, and it holds the custard like a dream.
This is as easy as whisking eggs, milk, half and half, brown sugar, pumpkin puree, pie spice, and vanilla in a large bowl and then pouring over your bread.
Press the bread down and cover, leaving it to soak overnight.
This will be even more sinful if you use this stunning chocolate and pumpkin brioche recipe.
Have you jumped on the quinoa bandwagon yet?
It’s packed with manganese, phosphorus, iron, magnesium, and zinc, along with plenty of potassium, calcium, and selenium.
It also has around four times as many nutrients as brown rice, and it’s gluten-free to boot.
So, if you’re sick of oats, maybe it’s time to give this great grain a try?
Overall, this will have a more tender texture than oatmeal, which I really enjoy.
It almost has a pudding-like consistency, and it’s even better when you throw in some chopped nuts.
Just like their muffins, Starbucks knows how to make a top-notch scone.
I treat myself to their vanilla scones every couple of weeks, but this spiced pumpkin scone is harder to resist.
The trick to getting the lightest, most fluffy scones around is to be very gentle when mixing. Unless I’m making a huge batch, I prefer to do this by hand.
Start by whisking all the dry ingredients together, so the spices are evenly incorporated.
Then, rub the butter into this with your fingers until it looks like bread crumbs.
Next, gently stir the rest of the wet ingredients into the butter and flour crumbs, but stop before forming a dough.
Tip everything onto a floured work surface and then press lightly until it sticks together.
Finally, pat it down to your desired thickness and cut out the portions.
I know cake for breakfast can be frowned upon, and this recipe is a little naughty, but I just had to include it.
The truth is, it’s not that dissimilar to the cream cheese-filled muffins from the top.
Both include a tender pumpkin spiced cake and sweet cream cheese filling, after all.
Anyway, who cares what people think? Being a grown-up means we can eat cake for breakfast if we want to. And I almost always want to!
If we can have cake for breakfast, who says we can’t have pie?
I don’t know about you, but in my house, when the holidays roll around, all bets are off.
I snack on turkey in the morning, make crazy leftover sandwiches late at night, and eat the leftover pie right out of the dish.
Just think of it this way: pumpkin puree will count as a portion of veggies to start your day and evaporated milk is a terrific source of protein, calcium, and vitamins A and D.
It’s only when you top it with sweetened whipped cream that you’re running into dessert territory.
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