These pumpkin breakfast recipes are perfect for fall! Start the day with ideas using the season’s best ingredient.
Why not start the day with fall’s best ingredient: pumpkin! This bright orange puree is often used in desserts, but it’s so versatile that it works as fall breakfast ideas too. Here are our top pumpkin breakfast recipes, from pancakes to French toast to baked oatmeal to waffles! There’s no end to the way that this rock-star ingredient can show up in the morning. Let’s get cooking!
Here’s a cozy pumpkin breakfast recipe to make at least once every fall: this cozy pumpkin pancakes recipe! It’s hard to put into words just how good these are, but we’ll try. Pumpkin puree gives the pancakes a fluffy, hearty texture and satisfying mouthfeel. They’re seasoned with a hefty dose of warm pumpkin spices. Drizzled with pure maple syrup, each bite is lusciously sweet and spiced.
Oatmeal is our go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This Pumpkin Baked Oatmeal is like a cinnamon and ginger-spiced hug. It’s full of autumnal flavor, yet at the same time a healthy way to start the day! Whole grain oats provide protein and fiber, the perfect backdrop for pumpkin puree and cozy spices.
Craving a special fall breakfast or brunch? Look no further than Pumpkin French Toast! Coat slices of hearty bread in pumpkin puree and warm spices, then fry them until golden on a sizzling skillet. Top with a drizzle of pure maple syrup, and each forkful is heavenly: fluffy, sweet, and perfectly spiced!
It’s fall and that means: cue the pumpkin recipes! These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup, they're perfectly cozy.
Here’s a recipe for cool fall mornings: Pumpkin Oatmeal! This oatmeal is perfect for using up that extra little bit in the can after you make pumpkin bread. It’s perfectly cinnamon-spiced and just sweet enough: the ideal fall breakfast!
Welcome to fall…with this delightful healthy pumpkin muffins recipe! They’re light and moist, made with pumpkin puree and infused with pumpkin pie spice. The best part? There’s a streusel topping of oats and glittery turbinado sugar that makes a sweet crunch in every bite. Each one is less than 200 calories, so we consider them healthy pumpkin muffins too.
But why not enjoy all the flavors of fall in a healthy and delicious way? This Pumpkin Smoothie is creamy and full of pumpkin-spiced flavor: and made with Greek yogurt and fruit! It’s a deliciously cozy way to usher in the season…without the sugar high. It’s also packed with protein and perfect for breakfast.
This pumpkin bread is so moist, so cozy spiced with cinnamon and nutmeg, you’ll hardly notice that’s made purely of oats…no flour at all. We don’t exclusively eat gluten-free, but we do love eating a treat that’s made of heart-healthy oats and tastes incredible. Top with a slather of nut butter for breakfast.
Last up in our pumpkin breakfast recipes, here's a recipe for your coffee too! This spin is an actual café latte: made with real pumpkin and pumpkin spices. Take one sip and it tastes incredible: like you just sat down at a fancy craft coffeeshop.
More fall recipes
Looking for more pumpkin and fall breakfast inspiration? Here are a few more of our top collections starring the seasons premier ingredient, plus our best collections of breakfast ideas:
In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and ¼ teaspoon cloves or nutmeg.