16 Delicious Pumpkin Breakfast Recipes Healthy

Good morning, pumpkin lovers! As the leaves start to turn and the air gets crisp, there’s no better way to embrace the season than with a warm, nutritious pumpkin breakfast. Whether you’re craving something sweet or savory, our roundup of 16 Delicious Pumpkin Breakfast Recipes is packed with healthy, easy-to-make options that’ll spice up your morning routine. Let’s dive into these autumnal delights that are sure to make your taste buds sing!

Pumpkin Spice Pancakes

Let’s face it, pumpkin spice isn’t just a flavor—it’s a lifestyle. And what better way to embrace it than with a stack of fluffy, spice-kissed pancakes that’ll make your autumn mornings (or let’s be real, any morning) absolutely irresistible?

Ingredients

• 1 1/2 cups of all-purpose flour, as fluffy as a cloud
• 2 tablespoons of granulated sugar, for that sweet whisper
• 1 tablespoon of baking powder, the unsung hero of fluff
• 1/2 teaspoon of salt, to balance the sweetness
• 1 teaspoon of ground cinnamon, for warmth
• 1/2 teaspoon of ground nutmeg, because nutmeg is underrated
• 1/4 teaspoon of ground cloves, for a hint of mystery
• 1/4 teaspoon of ground ginger, for a little kick
• 1 cup of pumpkin puree, the star of the show
• 1 large egg, farm-fresh and ready to bind
• 1 1/4 cups of whole milk, creamy and rich
• 2 tablespoons of melted unsalted butter, golden and glorious
• 1 teaspoon of pure vanilla extract, for that cozy aroma

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until they’re best friends.
2. In another bowl, beat the pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth. Tip: Room temperature ingredients blend more easily!
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing is the enemy of fluffy pancakes—lumps are okay!
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s nature’s way of saying ‘flip me!’
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.

Kindly serve these spiced beauties stacked high with a drizzle of maple syrup and a dollop of whipped cream. The texture? Imagine a cloud and a pumpkin pie had a baby. The flavor? Like autumn hugged your taste buds. Go ahead, make it a pumpkin spice kind of day.

Healthy Pumpkin Oatmeal

Zesty mornings call for a bowl of comfort that doesn’t skimp on health or flavor—enter our Healthy Pumpkin Oatmeal, a hug in a bowl that’s as nourishing as it is delicious. Perfect for those crisp autumn mornings or whenever you’re craving a cozy, nutrient-packed start to your day.

Ingredients

• 1 cup rolled oats (the hearty, old-fashioned kind)
• 1 1/2 cups unsweetened almond milk (creamy and dreamy)
• 1/2 cup pure pumpkin puree (rich and velvety)
• 1 tbsp pure maple syrup (the good, golden stuff)
• 1/2 tsp pumpkin pie spice (warm and inviting)
• 1/4 tsp vanilla extract (pure and fragrant)
• A pinch of sea salt (just a whisper)

Instructions

1. In a medium saucepan, combine the rolled oats and almond milk over medium heat. Bring to a gentle simmer, stirring occasionally to prevent sticking.
2. Once simmering, reduce the heat to low and stir in the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and sea salt. Mix well to ensure all ingredients are fully incorporated.
3. Continue to cook on low heat for about 5 minutes, stirring frequently, until the oatmeal thickens to your desired consistency. Tip: For creamier oatmeal, add a splash more almond milk.
4. Remove from heat and let it sit for a minute to thicken further. Tip: This is the perfect time to toast some nuts or seeds for topping if you’re feeling fancy.
5. Serve warm in your favorite bowl. Tip: A drizzle of extra maple syrup and a sprinkle of pumpkin pie spice on top make it Instagram-worthy.

Awaken your senses with this creamy, spiced oatmeal that’s bursting with pumpkin goodness. Serve it with a side of crispy bacon for a sweet and savory twist, or top with a dollop of Greek yogurt for extra protein. Either way, it’s a breakfast that promises to keep you full and fueled until lunch.

Pumpkin Waffles with Maple Syrup

Dive into the cozy embrace of autumn with these pumpkin waffles that are so fluffy, you’ll think you’re eating a cloud drizzled with liquid gold. Perfect for those mornings when you want to pretend you’re a gourmet chef without actually putting in gourmet effort.

Ingredients

• 1 1/2 cups of all-purpose flour, as fluffy as a just-fluffed pillow
• 2 tsp of baking powder, the secret agent of rise
• 1/2 tsp of salt, because even sweetness needs a little edge
• 1 tsp of ground cinnamon, for that warm hug flavor
• 1/2 tsp of ground ginger, to add a little zing to your swing
• 1/4 tsp of ground nutmeg, because it’s not pumpkin without it
• 2 large eggs, farm-fresh and ready to bind
• 1/4 cup of packed brown sugar, for that deep, molasses kiss
• 1 cup of pumpkin puree, the star of the show
• 1 1/2 cups of whole milk, creamy and rich
• 4 tbsp of unsalted butter, melted and slightly cooled
• 1 tsp of pure vanilla extract, for that whisper of sweetness
• Maple syrup, the liquid gold we mentioned earlier

Instructions

1. Preheat your waffle iron to 375°F, because nobody likes a lukewarm welcome.
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Tip: Sifting the flour can make your waffles even lighter.
3. In another bowl, beat the eggs and brown sugar until they’re best friends. Then, mix in the pumpkin puree, milk, melted butter, and vanilla extract.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing is the enemy of fluffy waffles.
5. Lightly grease the waffle iron with butter or non-stick spray. Pour the batter onto the iron, using about 1/2 cup for each waffle. Tip: The batter will spread, so don’t overfill.
6. Close the lid and cook until the waffles are golden brown and crisp, about 5 minutes. No peeking! Steam is key to the perfect waffle.
7. Serve immediately with a generous pour of maple syrup. For an extra autumnal touch, top with toasted pecans or a dollop of whipped cream.

Golden, crisp on the outside, and tender on the inside, these pumpkin waffles are a fall morning dream. The maple syrup doesn’t just add sweetness; it’s the velvet rope to this exclusive flavor club. Try serving them with a side of crispy bacon for that perfect sweet and salty harmony.

Pumpkin Smoothie Bowl

Get ready to blend your way into autumn bliss with this Pumpkin Smoothie Bowl that’s smoother than your morning playlist. Packed with all the cozy vibes and none of the basic, this bowl is your ticket to flavor town with a side of health.

Ingredients

• 1 cup creamy canned pumpkin puree (not pie filling)
• 1 frozen banana, sliced (for that thick, dreamy texture)
• 1/2 cup unsweetened almond milk (cold and refreshing)
• 1 tbsp pure maple syrup (the good stuff, straight from Vermont)
• 1/2 tsp ground cinnamon (warm and spicy)
• 1/4 tsp ground nutmeg (a little goes a long way)
• A pinch of sea salt (to make those flavors pop)
• 1/4 cup granola (for that crunch factor)
• A handful of pepitas (because green is good)

Instructions

1. In a high-powered blender, combine the pumpkin puree, frozen banana slices, almond milk, maple syrup, cinnamon, nutmeg, and sea salt.
2. Blend on high for 45 seconds, or until the mixture is as smooth as your pickup lines. Tip: If it’s too thick, add a splash more almond milk; too thin, add another banana slice.
3. Pour the smoothie into a bowl that makes you happy. This is your canvas, after all.
4. Sprinkle the top with granola and pepitas like you’re the Jackson Pollock of breakfast bowls. Tip: For extra crunch, toast the pepitas in a dry pan over medium heat for 2 minutes before adding.
5. Dive in with a spoon and savor every bite. Tip: For an Instagram-worthy moment, drizzle a little extra maple syrup on top in a zigzag pattern.

Creamy, dreamy, and just the right amount of sweet, this Pumpkin Smoothie Bowl is like autumn in a bowl. Serve it up for breakfast, or hey, even dessert—no one’s judging here.

Pumpkin French Toast

Fall has arrived, and with it, the undeniable urge to pumpkin-spice all the things—including your breakfast. This Pumpkin French Toast is like a cozy sweater for your taste buds, blending the warmth of autumn spices with the comfort of classic French toast.

Ingredients

• 4 slices of thick-cut brioche bread, slightly stale for the perfect soak
• 2 large farm-fresh eggs, beaten to golden perfection
• 1/2 cup of creamy whole milk, because skim just won’t cut it
• 1/4 cup of pure pumpkin puree, the star of the show
• 1 tbsp of granulated sugar, for a hint of sweetness
• 1 tsp of fragrant vanilla extract, because aroma is half the experience
• 1/2 tsp of ground cinnamon, for that essential fall vibe
• 1/4 tsp of ground nutmeg, because pumpkin’s best friend
• 1/8 tsp of ground cloves, for a spicy little kick
• 2 tbsp of unsalted butter, for a golden, buttery crisp
• Maple syrup and powdered sugar, for serving (because we’re not monsters)

Instructions

1. In a large mixing bowl, whisk together the beaten eggs, whole milk, pumpkin puree, granulated sugar, vanilla extract, cinnamon, nutmeg, and cloves until smooth and homogenous.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of unsalted butter, letting it melt and coat the pan evenly.
3. Dip one slice of brioche bread into the pumpkin mixture, allowing it to soak for about 20 seconds per side—enough to absorb the flavors but not so long it falls apart.
4. Transfer the soaked bread to the preheated skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crispy at the edges.
5. Repeat the process with the remaining slices of bread, adding more butter to the skillet as needed to prevent sticking and ensure a rich, buttery flavor.
6. Serve the Pumpkin French Toast warm, drizzled with maple syrup and a dusting of powdered sugar for that Instagram-worthy finish.

Yield to the temptation of this Pumpkin French Toast, where each bite is a perfect harmony of creamy pumpkin and warm spices, encased in a crispy, golden exterior. Try topping it with a dollop of whipped cream or a sprinkle of toasted pecans for an extra layer of decadence.

Pumpkin Yogurt Parfait

Vibrant as a fall foliage tour, this Pumpkin Yogurt Parfait is your ticket to a flavor-packed journey that’s as easy to make as it is to devour. Perfect for those who can’t decide between breakfast and dessert, this parfait layers the cozy spices of pumpkin with the creamy tang of yogurt for a treat that’s downright addictive.

Ingredients

• 1 cup creamy Greek yogurt (the thicker, the better)
• 1/2 cup pure pumpkin puree (not pie filling)
• 2 tbsp golden honey (for that sweet, floral kick)
• 1/2 tsp ground cinnamon (warm and inviting)
• 1/4 tsp ground nutmeg (a whisper of spice)
• 1/4 cup crunchy granola (for that essential texture contrast)
• A pinch of sea salt (to make flavors pop)

Instructions

1. In a medium bowl, whisk together the Greek yogurt, pumpkin puree, honey, cinnamon, nutmeg, and sea salt until smooth and well combined. Tip: For an extra smooth texture, let the mixture sit for 5 minutes to allow the honey to fully incorporate.
2. Grab your favorite parfait glass or bowl and start layering: spoon a generous dollop of the pumpkin yogurt mixture at the bottom, followed by a sprinkle of granola. Repeat the layers until you reach the top, finishing with a final sprinkle of granola for crunch. Tip: For a visually stunning parfait, use a clear glass to showcase those beautiful layers.
3. Chill the parfait in the refrigerator for at least 15 minutes before serving to let the flavors meld together beautifully. Tip: If you’re prepping ahead, you can assemble the parfaits the night before, just add the granola right before serving to keep it crunchy.

Creamy meets crunchy in this Pumpkin Yogurt Parfait, where each spoonful delivers a harmonious blend of spicy, sweet, and tangy notes. Serve it as a decadent breakfast or a light dessert, and watch it disappear before your eyes.

Pumpkin Muffins with Almond Flour

Feeling the autumn vibes yet? These Pumpkin Muffins with Almond Flour are here to spice up your life (and your breakfast) with their moist, fluffy goodness and a hint of spice that’ll make your taste buds dance. Perfect for those who love a little pumpkin in their life but want to keep things gluten-free and utterly delicious.

Ingredients

• 1 1/2 cups finely ground almond flour (for that nutty, tender crumb)
• 1/2 cup pure pumpkin puree (the star of the show, rich and velvety)
• 2 large farm-fresh eggs (because happy eggs make happy muffins)
• 1/4 cup pure maple syrup (for a natural sweetness that sings)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 1 tsp pumpkin pie spice (because it’s not pumpkin without the spice)
• 1/2 tsp baking soda (the lift that makes them light as air)
• 1/4 tsp sea salt (to balance all that sweetness)
• 1/4 cup melted coconut oil (for a subtle tropical hint and moist texture)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil.
2. In a large bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and sea salt until well combined.
3. In another bowl, beat the eggs lightly, then add the pumpkin puree, maple syrup, vanilla extract, and melted coconut oil, mixing until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing is the enemy of fluffy muffins!
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Get ready to fall in love with the tender, moist texture and the perfect balance of sweet and spice in every bite. Serve these beauties warm with a dollop of whipped cream or a drizzle of maple syrup for an extra indulgent treat.

Pumpkin Bread with Cream Cheese Frosting

Craving something that screams autumn but can’t wait for the leaves to turn? This pumpkin bread with cream cheese frosting is your golden ticket to flavor town, no season pass required.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for that airy lightness
• 1 teaspoon baking soda, the unsung hero of rise
• 1/2 teaspoon salt, to make the flavors pop
• 1 1/2 teaspoons pumpkin pie spice, because basic is boring
• 1/2 teaspoon cinnamon, for that warm hug feeling
• 1/2 cup unsalted butter, softened to room temperature (no cheating!)
• 1 1/4 cups granulated sugar, for just the right sweetness
• 2 large eggs, farm-fresh and ready to bind
• 1 cup pure pumpkin puree, the star of the show
• 1/2 cup buttermilk, for a tender crumb
• 1 teaspoon vanilla extract, because vanilla makes everything better
• 8 oz cream cheese, softened to spreadable perfection
• 1/4 cup unsalted butter, softened (yes, more butter)
• 2 cups powdered sugar, sifted to avoid lumps
• 1 teaspoon vanilla extract, doubling down on flavor

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan like you’re prepping for the best thing ever.
2. In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside like a culinary mise en place pro.
3. In a large bowl, beat the butter and sugar together until light and fluffy. This is where the magic starts, so don’t rush it.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Patience is key here.
5. Stir in the pumpkin puree, buttermilk, and vanilla extract until just combined. Overmixing is the enemy of fluffy bread.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Remember, less is more.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. While the bread cools, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and spreadable. Frosting too thick? A splash of milk can save the day.
9. Once the bread is completely cool, slather on the cream cheese frosting like you’re the boss of deliciousness.

Just imagine slicing into this moist, spice-kissed pumpkin bread, each bite a perfect balance of sweet and tangy from that lush cream cheese frosting. Serve it with a hot cup of coffee for breakfast, or heck, eat it straight from the pan—we won’t judge.

Pumpkin Spice Latte Overnight Oats

Now, who said pumpkin spice lattes are just for sipping? Transform your morning routine with these Pumpkin Spice Latte Overnight Oats, where your favorite fall drink meets the convenience of grab-and-go breakfast. It’s like your coffee shop fave decided to get cozy with your oatmeal bowl, and honestly, we’re here for it.

Ingredients

• 1 cup rolled oats (the hearty, old-fashioned kind)
• 1 cup cold brew coffee (bold and smooth)
• 1/2 cup pumpkin puree (rich and velvety)
• 1 tbsp maple syrup (pure, golden sweetness)
• 1 tsp pumpkin pie spice (warm and aromatic)
• 1/2 tsp vanilla extract (pure and fragrant)
• 1/4 cup milk of choice (creamy and luscious)
• A pinch of sea salt (to balance the sweetness)

Instructions

1. In a medium mixing bowl, combine the rolled oats and cold brew coffee. Let them sit for 5 minutes to allow the oats to start absorbing the liquid.
2. Add the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and sea salt to the bowl. Stir until everything is well combined and the mixture is uniform in color.
3. Pour the mixture into two serving jars or containers, dividing it evenly. Tip: Use clear jars to showcase the beautiful layers of your overnight oats.
4. Seal the jars tightly and refrigerate them overnight, or for at least 8 hours, to let the magic happen. Tip: The longer they sit, the more the flavors meld together.
5. In the morning, give the oats a good stir. If the mixture is too thick, loosen it up with a splash of your chosen milk. Tip: Almond milk adds a nice nutty flavor that complements the pumpkin spice.
6. Serve chilled, topped with a dollop of whipped cream and a sprinkle of pumpkin pie spice for an extra festive touch.

Light, creamy, and packed with the cozy flavors of fall, these overnight oats are a dream come true for pumpkin spice lovers. The texture is luxuriously smooth, with just the right amount of chew from the oats, making every spoonful a delight. For an extra indulgent twist, drizzle with caramel sauce before serving—because why not?

Pumpkin Pie Chia Pudding

Mmm, who says pumpkin pie can’t start your day? This Pumpkin Pie Chia Pudding is like dessert for breakfast, but let’s call it ‘meal prep’ to keep things respectable. It’s creamy, dreamy, and packed with all the cozy vibes of your favorite holiday pie—minus the need to share.

Ingredients

• 1 cup creamy, full-fat coconut milk (the kind that makes you swoon)
• 1/2 cup pure pumpkin puree (not the pie filling, unless you’re into surprises)
• 3 tbsp chia seeds (tiny but mighty)
• 2 tbsp pure maple syrup (the liquid gold of the breakfast world)
• 1 tsp vanilla extract (the good stuff, please)
• 1/2 tsp pumpkin pie spice (because it’s the law in fall)
• A pinch of sea salt (to make everything pop)

Instructions

1. In a medium bowl, whisk together the coconut milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and sea salt until smooth and homogenous.
2. Add the chia seeds to the mixture and stir vigorously for about 30 seconds to prevent clumping. Tip: Let the mixture sit for 5 minutes, then give it another good stir to ensure the chia seeds are evenly distributed.
3. Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 4 hours, or overnight, until the pudding has thickened to your desired consistency. Tip: The longer it sits, the thicker it gets, so patience is key here.
4. Once set, give the pudding a good stir to fluff it up. If it’s too thick, you can thin it out with a splash of coconut milk. Tip: Taste and adjust the sweetness or spice level if needed, but remember, it’s supposed to taste like pumpkin pie, not a sugar bomb.

Out of the fridge, this pudding is luxuriously thick with a silky texture that’ll make you forget all about oatmeal. Serve it topped with a dollop of whipped cream and a sprinkle of cinnamon for that ‘just like pie’ effect, or layer it with granola for a crunch that’ll wake up your taste buds.

Pumpkin Granola Bars

Who knew that pumpkin could sneak its way into your snack time and totally steal the show? These Pumpkin Granola Bars are here to prove that autumn’s favorite squash isn’t just for lattes and pies—it’s a year-round rockstar in the snack aisle, packed with cozy spices and a chewy, crunchy texture that’ll have you reaching for seconds.

Ingredients

• 1 1/2 cups old-fashioned rolled oats (the heartier, the better)
• 1/2 cup pumpkin puree (smooth as a jazz tune)
• 1/4 cup honey (nature’s liquid gold)
• 1/4 cup creamy almond butter (stick-to-the-roof-of-your-mouth good)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 1 tsp pumpkin pie spice (autumn in a bottle)
• 1/4 tsp salt (just a pinch to make flavors pop)
• 1/4 cup mini chocolate chips (because chocolate makes everything better)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal.
2. In a large bowl, mix together the oats, pumpkin puree, honey, almond butter, vanilla extract, pumpkin pie spice, and salt until well combined. Tip: If the mixture feels too wet, add a tablespoon more oats to thicken it up.
3. Fold in the mini chocolate chips, saving a few to sprinkle on top for that Instagram-worthy finish.
4. Press the mixture firmly into the prepared pan, using the back of a spoon or your hands to compact it evenly. Tip: Wetting your hands slightly prevents the mixture from sticking.
5. Bake for 20-25 minutes, or until the edges are just starting to turn golden brown. Tip: Don’t overbake; the bars will firm up as they cool.
6. Let the bars cool completely in the pan before lifting them out using the parchment paper and slicing into squares.

Kind of magical how these bars strike the perfect balance between chewy and crunchy, huh? Serve them up with a dollop of Greek yogurt for breakfast or pack them in your lunchbox for a midday pick-me-up that tastes like a hug from the inside.

Pumpkin Quinoa Breakfast Bowl

Dive into the cozy embrace of autumn any day of the year with this Pumpkin Quinoa Breakfast Bowl that’s as nourishing as it is Instagram-worthy. Packed with flavors that’ll make your taste buds do a happy dance, it’s the perfect way to kickstart your morning with a punch of protein and a whisper of sweetness.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 1 1/2 cups unsweetened almond milk, creamy and cold
• 1/2 cup pure pumpkin puree, velvety smooth
• 1 tbsp maple syrup, dark and robust
• 1 tsp pumpkin pie spice, warmly aromatic
• 1/4 tsp sea salt, finely ground
• 1/2 cup Greek yogurt, thick and tangy
• 2 tbsp chopped pecans, toasted to perfection
• 1 tbsp chia seeds, tiny but mighty

Instructions

1. In a medium saucepan, combine the quinoa and almond milk. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Tip: Stir occasionally to prevent sticking.
2. Stir in the pumpkin puree, maple syrup, pumpkin pie spice, and sea salt. Cook for an additional 2 minutes, until everything is well combined and heated through. Tip: For a smoother texture, whisk the pumpkin puree before adding.
3. Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld together beautifully.
4. Divide the quinoa mixture between two bowls. Top each with a dollop of Greek yogurt, a sprinkle of toasted pecans, and a dusting of chia seeds. Tip: For an extra crunch, add more pecans on top.

Every spoonful of this Pumpkin Quinoa Breakfast Bowl is a delightful mix of creamy, crunchy, and subtly sweet flavors. Serve it in a hollowed-out pumpkin for a festive touch that’ll have everyone reaching for their cameras before their spoons.

Pumpkin Crepes with Nutella

Fancy a breakfast that’s as fun to make as it is to eat? These Pumpkin Crepes with Nutella are your ticket to a morning filled with autumnal vibes and chocolatey bliss, no matter the season. Light, fluffy, and packed with personality, they’re the perfect canvas for your culinary creativity.

Ingredients

• 1 cup all-purpose flour, sifted for that airy lightness
• 2 large farm-fresh eggs, because happy chickens make happy crepes
• 1 1/4 cups whole milk, for a creamy, dreamy batter
• 1/2 cup pure pumpkin puree, the star of the show with its velvety texture
• 2 tbsp granulated sugar, for just the right touch of sweetness
• 1/2 tsp ground cinnamon, adding a warm, spicy note
• 1/4 tsp ground nutmeg, because pumpkin’s best friend deserves a shoutout
• 1/4 tsp salt, to balance all those flavors
• 2 tbsp unsalted butter, melted and slightly cooled, for a rich, golden finish
• 1/2 cup Nutella, because chocolate and pumpkin are a match made in heaven

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, cinnamon, nutmeg, and salt until well combined.
2. Add the eggs and milk to the dry ingredients, whisking vigorously until the batter is smooth and free of lumps. Tip: Let the batter rest for 10 minutes to ensure the crepes are extra tender.
3. Gently fold in the pumpkin puree and melted butter until fully incorporated. The batter should be pourable but not too thin.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup of batter into the center of the skillet, tilting it in a circular motion to spread the batter evenly into a thin circle.
6. Cook for about 2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes on the other side. Tip: Use a thin spatula for flipping to avoid tearing.
7. Transfer the cooked crepe to a plate and spread a generous tablespoon of Nutella over one half. Fold the crepe in half, then in half again to form a triangle. Tip: Warm the Nutella slightly for easier spreading.
8. Repeat with the remaining batter and Nutella, stacking the crepes as you go.

Each bite of these Pumpkin Crepes with Nutella offers a delightful contrast between the soft, spiced crepe and the creamy, chocolate-hazelnut filling. Serve them stacked high with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent breakfast that’ll have everyone asking for seconds.

Pumpkin Bagels with Cinnamon Sugar

Mmm, imagine biting into a warm, chewy bagel that tastes like a slice of pumpkin pie and a cinnamon sugar doughnut had a delicious baby. That’s exactly what you’re in for with these Pumpkin Bagels with Cinnamon Sugar – a fall-flavored twist on the classic that’ll have you swooning.

Ingredients

– 1 cup pure pumpkin puree (not pumpkin pie filling)
– 1/4 cup warm water (110°F, just right to wake up the yeast)
– 2 tbsp granulated sugar (for that sweet, sweet yeast activation)
– 1 tsp salt (fine, like your taste in bagels)
– 1 large egg (farm-fresh, because happy chickens make happy bagels)
– 3 cups bread flour (high-protein for that perfect chew)
– 1 tbsp ground cinnamon (spicy and sweet)
– 1/2 cup brown sugar (packed, for a molasses-kissed topping)
– 1 tbsp unsalted butter (melted, for a glossy finish)

Instructions

1. In a small bowl, combine the warm water, granulated sugar, and yeast. Let it sit for 5 minutes until frothy – this is your yeast saying ‘hello’.
2. In a large mixing bowl, whisk together the pumpkin puree, salt, and egg until smooth. Tip: Room temperature ingredients blend better, so take that egg out early.
3. Gradually add the bread flour to the wet ingredients, mixing until a dough forms. Knead on a floured surface for 10 minutes until elastic. Tip: If the dough sticks, add a bit more flour, but don’t overdo it – we want chewy, not tough.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size. Tip: No warm spot? Preheat your oven to 200°F, turn it off, and let the dough rise inside with the door closed.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Divide the dough into 8 equal pieces, shape into bagels, and place on the baking sheet. Let them rest for 10 minutes – they’re getting ready for their cinnamon sugar bath.
7. Mix the brown sugar and cinnamon in a shallow dish. Brush each bagel with melted butter and dip into the cinnamon sugar mixture, coating well.
8. Bake for 20-25 minutes until golden and firm to the touch. Let cool slightly before serving.

Enjoy these Pumpkin Bagels with Cinnamon Sugar fresh out of the oven, where the crust is slightly crisp, and the inside is soft and fragrant with fall spices. They’re perfect sliced and toasted with a smear of cream cheese or, for the ultimate indulgence, dunked into a spiced latte.

Pumpkin Apple Breakfast Cookies

Feeling like breakfast could use a little pizzazz? These Pumpkin Apple Breakfast Cookies are here to shake up your morning routine with a delightful crunch and a whisper of autumn, no matter the season.

Ingredients

• 1 cup of creamy, smooth pumpkin puree
• 1/2 cup of chunky, unsweetened applesauce
• 2 large, farm-fresh eggs
• 1/4 cup of rich, golden honey
• 1 tsp of warm, aromatic cinnamon
• 1/2 tsp of spicy, fresh-ground nutmeg
• 1 1/2 cups of hearty, old-fashioned oats
• 1/2 cup of crunchy, toasted walnuts
• 1/2 cup of chewy, sweet dried apples

Instructions

1. Preheat your oven to a toasty 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the pumpkin puree, applesauce, eggs, and honey until smooth and homogenous.
3. Sprinkle in the cinnamon and nutmeg, stirring to distribute the spices evenly throughout the mixture.
4. Fold in the oats, walnuts, and dried apples, ensuring every ingredient is lovingly coated in the pumpkin mixture.
5. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Bake for 15-18 minutes, or until the edges are golden and the cookies are firm to the touch.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Perfectly portable and packed with flavor, these cookies offer a soft, chewy center with a slightly crisp edge. Enjoy them as a grab-and-go breakfast or pair with a dollop of Greek yogurt for a more decadent treat.

Pumpkin Cinnamon Rolls

Unbelievably soft, outrageously spiced, and dripping with decadent cream cheese frosting, these Pumpkin Cinnamon Rolls are your fall morning’s best friend. Imagine waking up to the aroma of pumpkin and cinnamon wafting through your kitchen—sounds like a dream, right? Well, pinch yourself, because this dream is about to become your delicious reality.

Ingredients

• 1 cup warm whole milk (about 110°F, think baby bottle warm)
• 2 1/4 tsp active dry yeast (the kind that’s raring to go)
• 1/2 cup granulated sugar (because sweet dreams are made of this)
• 1/3 cup unsalted butter, melted (rich and golden)
• 1 cup pure pumpkin puree (the real MVP of fall flavors)
• 1 large egg (farm-fresh and ready to bind)
• 4 1/2 cups all-purpose flour (plus extra for dusting, because things might get sticky)
• 1 tsp salt (just a pinch to balance the sweet)
• 1/2 cup packed brown sugar (for that deep, caramel-like sweetness)
• 2 tbsp ground cinnamon (the spice that’s nice)
• 1/4 cup unsalted butter, softened (for spreading like autumn sunshine)
• 4 oz cream cheese, softened (the creamy dreamy base of your frosting)
• 1/4 cup unsalted butter, softened (because more butter is always better)
• 1 cup powdered sugar (for that smooth, sweet finish)
• 1 tsp vanilla extract (pure and fragrant)

Instructions

1. In a large bowl, combine the warm milk and yeast. Let it sit for 5 minutes until frothy, proving that good things come to those who wait.
2. Stir in the granulated sugar, melted butter, pumpkin puree, and egg until the mixture is as smooth as a pumpkin’s skin.
3. Gradually add the flour and salt, mixing until a dough forms. Tip: If the dough sticks to your fingers, it’s begging for a bit more flour.
4. Knead the dough on a floured surface for about 5 minutes until it’s as elastic as a yoga instructor.
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour or until it doubles in size—patience is key!
6. Roll out the dough on a floured surface into a 16×12-inch rectangle. Spread the softened butter evenly, then sprinkle with brown sugar and cinnamon.
7. Roll the dough tightly from the long side, pinching the seam to seal. Slice into 12 even rolls with a sharp knife—no sawing allowed!
8. Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes until puffy. Preheat your oven to 375°F during the last 10 minutes.
9. Bake for 20-25 minutes until golden brown. Tip: A toothpick inserted should come out clean, not doughy.
10. While the rolls bake, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Spread over warm rolls for maximum melt-in-your-mouth effect.

Oh my, these Pumpkin Cinnamon Rolls are a textural masterpiece—soft and fluffy with a gooey center, spiced just right, and topped with a frosting that’s the icing on the cake (or roll, in this case). Serve them warm with a side of smug satisfaction for mastering breakfast.

Conclusion

You’ve just discovered 16 scrumptious pumpkin breakfast recipes that are as healthy as they are delicious! Perfect for cozy mornings, these dishes are sure to spice up your autumn routine. We’d love to hear which ones become your favorites—drop us a comment below. And if you’re as pumpkin-obsessed as we are, don’t forget to share this roundup on Pinterest for fellow home cooks to enjoy!