7 Delicious Pumpkin Breakfast Recipes

Pumpkin gets a popularity boost each fall, but it’s a great ingredient (and flavor) to use all year, especially when it comes to breakfast. Here’s our collection of tasty, and simple pumpkin breakfast recipes.

Pumpkin Streusel Coffee Cake

This rich pumpkin breakfast recipe coffee cake tastes more like dessert, but it’s perfect with morning coffee.

Ingredients:

For the coffee cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 cup pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil
• ¼ cup milk

For the streusel topping:

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ½ teaspoon pumpkin pie spice
• ¼ cup butter, cold

For the glaze:

• ½ cup powdered sugar, sifted
• 1 tablespoon milk

Directions:

1. Preheat oven to 350 degrees F. Grease an 8×8 cake pan with nonstick spray.
2. To make the coffee cake, in a large mixing bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a separate mixing bowl, stir together the pumpkin puree, brown sugar, granulated sugar, oil, and milk.
4. Add the wet ingredients to the dry ingredients and stir until combined. The batter will be very thick.
5. Spread the batter in the greased 8×8 pan and set aside while you prepare the streusel topping.
6. To make the streusel topping, stir together the flour, sugar, and pumpkin pie spice in a mixing bowl. Cube the butter and cut it into the flour mixture using a fork or pastry cutter until the mixture is crumbly and can stick together in pea-sized clumps. Sprinkle the streusel topping over the cake batter.
7. Bake the coffee cake for about 30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for 30 minutes. Meanwhile, make the glaze by stirring together the powdered sugar and milk in a small bowl. Once the cake has cooled, drizzle the glaze over the top.

Pumpkin Breakfast Cookies

These healthy breakfast cookies are great for everyday breakfasts or for taking on the trail.

Ingredients:

• 2 medium ripe bananas
• ½ cup pumpkin puree
• ¼ cup honey
• 1 teaspoon vanilla extract
• 2¼ cups quick oats
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, mash the bananas. Then stir in the pumpkin puree, honey, and vanilla until combined.
3. Stir in the quick oats, cinnamon, ginger, and nutmeg. Then fold in the chocolate chips.
4. Use a cookie scoop or spoon to drop balls of the mixture on a parchment-lined cookie sheet a couple inches apart. Slightly flatten each ball so it’s a circle.
5. Bake for 18-20 minutes or until firm to the touch and lightly browned.

Pumpkin & Apple Baked Oatmeal

Combine fall and winter’s two favorite flavors in this hearty oatmeal.

Ingredients:

• 1 cup pumpkin puree
• 1½ cups milk
• 1 egg
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 apple (peeled, cored, and diced)
• 2 cups old-fashioned oats
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon allspice
• ⅛ teaspoon ground cloves

Directions:

1. Preheat oven to 350 degrees F. Grease an 8×8 baking dish with nonstick spray.
2. In a large mixing bowl, stir together the pumpkin puree, milk, egg, maple syrup, and vanilla.
3. Add the diced apple, oats, baking powder, salt, cinnamon, ginger, allspice, and cloves and mix well.
4. Spread the oatmeal mixture in the greased baking dish. In a small separate bowl, stir together 1½ tablespoons sugar with 1 teaspoon ground cinnamon. Top the oatmeal with the cinnamon-sugar mixture.
5. Bake the oatmeal for about 30 minutes or until it’s set and starting to turn golden brown. Let it cool for about 10 minutes before serving.

Pumpkin Spice Pancakes

Serve up some pumpkin spice pancakes in your kitchen or over the campfire.

Ingredients:

• 1½ cups all-purpose flour
• 6 tablespoons brown sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• ⅔ cup pumpkin puree
• 1½ cups buttermilk
• 2 eggs
• 3 tablespoons vegetable oil
• ½ teaspoon vanilla extract

Directions:

1. Preheat a large nonstick skillet over medium heat.
2. In a large mixing bowl, stir together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves.
3. In a separate mixing bowl, stir together the pumpkin puree, buttermilk, eggs, oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently mix together until just combined. (Be careful not to overmix.)
5. Grease the skillet with a little nonstick spray. For each pancake, power about ⅓ cup of batter on the hot skillet. Once bubbles start to form in the pancake, gently flip it over and cook it for an additional 1-2 minutes or until golden brown. Repeat step 5 until all the batter is gone.

Pumpkin Waffles

These sweet and crispy pumpkin waffles are perfect topped with pecans.

Ingredients:

• 2 cups Bisquick
• 1 cup pumpkin puree
• ¾ cup milk
• 2 eggs
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice

Directions:

1. Preheat the waffle iron.
2. In a large mixing bowl, stir together the Bisquick, pumpkin puree, milk, eggs, brown sugar, and pumpkin pie spice.
3. Spray the waffle iron with nonstick spray. Drop some batter into the waffle iron and spread it out with a spoon. (The amount of batter depends on the size of your waffle maker.)
4. Close the waffle iron and cook until the automatic timer goes off or until the waffle is cooked through and slightly browned. Remove the waffle from the waffle iron and serve.

Pumpkin French Toast

Turn ordinary French toast into a pumpkin-flavored breakfast.

Ingredients:

• ¼ cup pumpkin puree
• ¼ cup milk
• 3 eggs
• 2 tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice
• 2 tablespoons butter
• 10 slices thick-sliced bread

Directions:

1. Preheat a large nonstick skillet over medium heat.
2. In a large mixing bowl, mix together the pumpkin puree, milk, eggs, sugar, and pumpkin pie spice.
3. Place about a teaspoon of butter in the skillet and let it melt. Use a spatula to spread it across the bottom of the skillet.
4. Dip one piece of bread into the egg mixture. Then turn the bread over to coat the other side.
5. Place the bread on the buttered skillet. Repeat with other pieces of bread to fill up the skillet. Cook for 1-2 minutes or until golden brown.
6. Turn each slice of bread and cook for another 1-2 minutes or until golden brown. Repeat steps 4-6 with the remaining bread slices until all the batter is used up.

Pumpkin Muffins

These spiced pumpkin muffins taste great fresh from the oven or even reheated the next day.

Ingredients:

• 1½ cups all-purpose flour
• 2½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar
• 1 cup pumpkin puree
• 2 eggs
• ¼ cup vegetable oil
• ½ cup water

Directions:

1. Preheat oven to 350 degrees F. Line or grease a muffin tin.
2. In a large mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt.
3. In a separate bowl, combine the sugar, pumpkin puree, eggs, oil, and water.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Spoon the batter into the prepared muffin tin. Bake the muffins for 25-30 minutes or until a toothpick inserted in the center of one comes out clean. Cool the muffins in the pan for 10 minutes before removing them from the pan.