20 Delicious Pumpkin Breakfast Recipes Healthy

Fall mornings just got cozier! Whether you’re a pumpkin spice enthusiast or simply love wholesome, seasonal flavors, these 20 delicious pumpkin breakfast recipes are here to brighten your day. From fluffy pancakes to creamy overnight oats, each dish is packed with autumn vibes—and healthy enough to fuel you right. Ready to start your day with a little pumpkin magic? Let’s dive in!

Pumpkin Oatmeal with Cinnamon and Almonds

Craving something that’ll make your taste buds dance and your heart sing? Look no further than this Pumpkin Oatmeal with Cinnamon and Almonds—a bowl of autumnal bliss that’s perfect any day of the year.

Ingredients

• Rolled oats – 1 cup
• Pumpkin puree – ½ cup
• Almond milk – 1 cup
• Cinnamon – 1 tsp
• Almonds – ¼ cup, chopped
• Maple syrup – 2 tbsp

Instructions

1. In a medium saucepan, combine rolled oats, pumpkin puree, almond milk, and cinnamon. Stir well to mix.
2. Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Tip: Keep an eye on it to avoid a messy boil-over!
3. Reduce heat to low and simmer for 5 minutes, stirring frequently, until the oats are tender and the mixture has thickened.
4. Remove from heat. Stir in chopped almonds and maple syrup. Tip: Toast the almonds beforehand for an extra crunch and nutty flavor.
5. Let the oatmeal sit for 2 minutes to cool slightly and thicken further. Tip: This patience-testing step ensures the perfect creamy texture.

Absolutely divine, this oatmeal boasts a creamy texture with a comforting pumpkin spice flavor, punctuated by the crunch of almonds. Serve it in a hollowed-out pumpkin for a festive touch or top with a dollop of whipped cream for extra indulgence.

Pumpkin Waffles with Whipped Cream

Let’s face it, waffles are the superheroes of breakfast, and when you add pumpkin to the mix, you’re basically giving them a cape. These Pumpkin Waffles with Whipped Cream are here to save your morning from the mundane, one crispy, fluffy bite at a time.

Ingredients

• Flour – 1 cup
• Pumpkin puree – ½ cup
• Eggs – 2
• Milk – ¾ cup
• Butter – 2 tbsp, melted
• Sugar – 2 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Whipped cream – for serving

Instructions

1. Preheat your waffle iron to 375°F – because nobody likes a lukewarm waffle.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry team, and they’re ready to mingle.
3. In another bowl, beat the eggs, then stir in the pumpkin puree, milk, and melted butter. This is your wet team, and they’re about to make magic happen.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy waffles – consider this your first pro tip.
5. Lightly grease the waffle iron with a bit of butter or non-stick spray. This ensures your waffles will make a grand exit, not a sticky one.
6. Pour ½ cup of batter onto the hot waffle iron and cook for about 5 minutes, or until the waffle is golden and crisp. Patience is key here – opening the iron too early is like peeking at a present before it’s wrapped.
7. Serve immediately with a generous dollop of whipped cream. For an extra autumnal vibe, sprinkle a little cinnamon on top – that’s pro tip number two.

Every bite of these waffles is a perfect balance of crispy edges and tender, pumpkin-spiced centers. Try stacking them high with layers of whipped cream in between for a breakfast tower that’ll make you feel like royalty.

Pumpkin French Toast with Caramel Drizzle

Yum, it’s time to turn your morning toast from meh to magnificent with a dash of pumpkin spice and everything nice! This Pumpkin French Toast with Caramel Drizzle is like a hug for your taste buds, perfect for those crisp fall mornings or anytime you’re craving a sweet, spiced upgrade to your breakfast routine.

Ingredients

• Bread – 4 slices
• Pumpkin puree – ½ cup
• Eggs – 2
• Milk – ½ cup
• Pumpkin pie spice – 1 tsp
• Vanilla extract – 1 tsp
• Butter – 2 tbsp
• Caramel sauce – ¼ cup

Instructions

1. In a shallow bowl, whisk together the pumpkin puree, eggs, milk, pumpkin pie spice, and vanilla extract until smooth.
2. Heat a large skillet over medium heat and melt 1 tbsp of butter.
3. Dip one slice of bread into the pumpkin mixture, ensuring both sides are evenly coated but not soggy.
4. Place the coated bread slice in the skillet and cook for 2-3 minutes on each side, or until golden brown.
5. Repeat steps 3 and 4 with the remaining bread slices, adding more butter to the skillet as needed.
6. Drizzle the caramel sauce over the cooked French toast slices while still warm.

Kickstart your day with this decadent dish that’s crispy on the outside, fluffy on the inside, and packed with the warm flavors of pumpkin and spice. Serve it with a dollop of whipped cream or a side of crispy bacon for that perfect sweet and salty combo.

Pumpkin Smoothie Bowl with Granola

Yikes, it’s already June, but who says pumpkin season has to end when the holidays do? This Pumpkin Smoothie Bowl with Granola is your ticket to a creamy, dreamy breakfast that’ll make you forget all about that pumpkin spice latte obsession (well, almost).

Ingredients

• Pumpkin puree – 1 cup
• Banana – 1, frozen
• Almond milk – ½ cup
• Maple syrup – 1 tbsp
• Cinnamon – ½ tsp
• Granola – ½ cup

Instructions

1. In a blender, combine pumpkin puree, frozen banana, almond milk, maple syrup, and cinnamon.
2. Blend on high for 45 seconds or until the mixture is smooth and creamy. Tip: If the smoothie is too thick, add a splash more almond milk.
3. Pour the smoothie into a bowl.
4. Sprinkle granola evenly over the top. Tip: For extra crunch, toast the granola in a dry pan over medium heat for 2 minutes before adding.
5. Serve immediately. Tip: Drizzle with a little extra maple syrup for a sweeter touch.

Who knew something so simple could taste like a hug in a bowl? The velvety pumpkin paired with the crunchy granola is a match made in breakfast heaven. Try topping it with a few pumpkin seeds for an extra autumnal vibe, no matter the season.

Pumpkin Yogurt Parfait with Honey

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Ingredients

• Pumpkin puree – 1 cup
• Greek yogurt – 2 cups
• Honey – ¼ cup
• Granola – ½ cup

Instructions

1. In a medium bowl, mix the pumpkin puree and Greek yogurt until smooth. Tip: For a creamier texture, use full-fat Greek yogurt.
2. Drizzle half of the honey into the pumpkin-yogurt mixture and stir to combine. Tip: Warm the honey slightly if it’s too thick to drizzle easily.
3. Layer the pumpkin-yogurt mixture and granola in two serving glasses, starting and ending with the pumpkin-yogurt mixture. Tip: For a prettier presentation, use a piping bag to layer the pumpkin-yogurt mixture.
4. Drizzle the remaining honey over the top of each parfait. Tip: Use a spoon to create a zigzag pattern for a decorative touch.
5. Serve immediately or refrigerate for up to 2 hours before serving. Tip: If refrigerating, add the granola just before serving to keep it crunchy.

Fluffy, creamy, and with just the right amount of crunch, this parfait is a textural dream. The honey adds a natural sweetness that pairs perfectly with the earthy pumpkin, making it a hit for breakfast or dessert. Try serving it in mini mason jars for a cute, portable option.

Pumpkin Muffins with Cream Cheese Frosting

Kickstart your morning with these pumpkin muffins that are so good, they’ll make you forget all about that snooze button. Packed with cozy flavors and topped with a dreamy cream cheese frosting, they’re like a hug for your taste buds.

Ingredients

• Flour – 1 ¾ cups
• Sugar – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Pumpkin puree – 1 cup
• Eggs – 2
• Vegetable oil – ½ cup
• Water – ¼ cup
• Cream cheese – 8 oz
• Butter – ¼ cup
• Vanilla extract – 1 tsp
• Powdered sugar – 2 cups

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In another bowl, mix pumpkin puree, eggs, vegetable oil, and water until smooth.
4. Combine wet ingredients with dry ingredients, stirring just until mixed. Tip: Overmixing leads to tough muffins, so keep it gentle.
5. Divide batter evenly among muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. While muffins cool, beat cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar, beating until frosting is fluffy. Tip: For extra smooth frosting, make sure your cream cheese and butter are at room temperature.
8. Once muffins are completely cool, frost them generously. Tip: Use a piping bag for a professional-looking finish, or just spread it on with a knife for that homemade charm.

Ready to dive in? These muffins boast a moist, tender crumb with a perfect balance of sweet and spiced, crowned with a creamy, tangy frosting that’s downright irresistible. Try serving them with a sprinkle of cinnamon or a drizzle of caramel for an extra decadent twist.

Pumpkin Granola Bars with Dark Chocolate

Fancy a snack that’s as nutritious as it is delicious? These Pumpkin Granola Bars with Dark Chocolate are your ticket to snack-time bliss, packing a punch of flavor and a crunch that’ll make your taste buds dance.

Ingredients

• Pumpkin puree – 1 cup
• Rolled oats – 2 cups
• Dark chocolate chips – 1 cup
• Honey – ½ cup
• Almond butter – ½ cup
• Cinnamon – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mix together the pumpkin puree, honey, almond butter, cinnamon, and salt until smooth. Tip: If your almond butter is thick, warm it slightly for easier mixing.
3. Add the rolled oats to the wet ingredients and stir until fully coated. The mixture should be sticky but not wet. Tip: For extra texture, toast the oats beforehand.
4. Fold in the dark chocolate chips, reserving a handful for topping.
5. Press the mixture firmly into the prepared pan, ensuring it’s evenly distributed. Sprinkle the reserved chocolate chips on top.
6. Bake for 25 minutes, or until the edges are golden but the center is still soft. Tip: Don’t overbake; the bars will firm up as they cool.
7. Let cool completely in the pan before lifting out and cutting into bars.

Ready to indulge? These bars strike the perfect balance between chewy and crunchy, with the dark chocolate adding a luxurious depth. Try pairing them with a cup of coffee for an afternoon pick-me-up that’s anything but ordinary.

Pumpkin Chia Pudding with Fresh Berries

Craving something that’s a breeze to whip up yet looks like it took hours of kitchen wizardry? Enter this pumpkin chia pudding, your new go-to for those ‘I want to impress but also nap’ moments, topped with a riot of fresh berries for that Instagram-worthy pop.

Ingredients

• Pumpkin puree – 1 cup
• Chia seeds – ¼ cup
• Almond milk – 1 cup
• Maple syrup – 2 tbsp
• Vanilla extract – 1 tsp
• Fresh berries – ½ cup

Instructions

1. In a medium bowl, whisk together pumpkin puree, chia seeds, almond milk, maple syrup, and vanilla extract until smooth. Tip: A fork works wonders for breaking up any chia seed clumps.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding-like consistency. Tip: Stirring once halfway through prevents a chia seed crust from forming.
3. Once set, give the pudding a good stir to fluff it up. Tip: If it’s too thick, a splash of almond milk will loosen it to your desired consistency.
4. Divide the pudding into two serving bowls and top generously with fresh berries.

Silky, spiced, and speckled with chia, this pudding is a textural dream. Serve it in clear glasses to show off those layers, or mix in the berries for a burst of freshness in every bite.

Pumpkin Breakfast Quiche with Spinach

Gather ’round, breakfast lovers, because we’re about to dive fork-first into a dish that’s as nutritious as it is delicious—think of it as your morning sunshine on a plate, with a side of ‘why didn’t I make this sooner?’

Ingredients

• Pumpkin puree – 1 cup
• Eggs – 4 large
• Spinach – 2 cups, chopped
• Pie crust – 1, 9-inch
• Heavy cream – ½ cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Nutmeg – ¼ tsp

Instructions

1. Preheat your oven to 375°F—no peeking until it’s fully heated, patience is a virtue, especially in baking.
2. Whisk together the pumpkin puree, eggs, heavy cream, salt, pepper, and nutmeg in a large bowl until smooth. Tip: A dash of nutmeg not only adds warmth but also a hint of mystery to your quiche.
3. Spread the chopped spinach evenly over the bottom of the pie crust. Tip: Wilt your spinach slightly beforehand to avoid a watery quiche.
4. Pour the pumpkin mixture over the spinach, ensuring it’s evenly distributed. Tip: Tap the pie dish gently on the counter to remove any air bubbles.
5. Bake for 35-40 minutes, or until the center is set and the edges are golden brown. A knife inserted should come out clean.

Every bite of this quiche is a creamy, dreamy blend of pumpkin and spinach, with a crust so flaky it might just steal the show. Serve it warm with a dollop of sour cream or go rogue and pair it with a spicy arugula salad for a breakfast that means business.

Pumpkin Cinnamon Rolls with Vanilla Glaze

Get ready to roll into fall with these Pumpkin Cinnamon Rolls with Vanilla Glaze—because who says pumpkin spice has to be basic? These bad boys are like a hug from your grandma, if your grandma was a pastry chef with a penchant for seasonal flavors.

Ingredients

• Flour – 3 cups
• Pumpkin puree – 1 cup
• Brown sugar – ½ cup
• Butter – ¼ cup, melted
• Cinnamon – 2 tsp
• Vanilla extract – 1 tsp
• Powdered sugar – 1 cup
• Milk – 2 tbsp

Instructions

1. Preheat your oven to 375°F—because these rolls need a warm hug to rise to their full potential.
2. In a large bowl, mix flour, pumpkin puree, brown sugar, melted butter, and 1 tsp cinnamon until a dough forms. Tip: If the dough feels too sticky, a little extra flour won’t hurt.
3. Roll the dough into a rectangle on a floured surface. Sprinkle the remaining cinnamon evenly over the top.
4. Roll the dough tightly from the long side, then slice into 12 even pieces. Tip: Use a sharp knife or dental floss for clean cuts.
5. Place the rolls in a greased baking dish, cover, and let them rise for 30 minutes—patience is key for fluffy rolls.
6. Bake for 25 minutes or until golden brown. Tip: A toothpick should come out clean when they’re done.
7. While the rolls bake, whisk powdered sugar, vanilla extract, and milk to make the glaze.
8. Drizzle the glaze over the warm rolls and serve immediately.

These rolls are the perfect blend of fluffy and gooey, with a glaze that’s sweet but not overbearing. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Protein Shake with Banana

Alright, let’s dive into a shake that’s as nutritious as it is delicious—because who said healthy can’t be fun? This Pumpkin Protein Shake with Banana is your ticket to a creamy, dreamy treat that packs a protein punch.

Ingredients

• Pumpkin puree – ½ cup
• Banana – 1 medium
• Protein powder – 1 scoop
• Almond milk – 1 cup
• Ice – ½ cup

Instructions

1. Peel the banana and break it into chunks for easier blending.
2. Add the banana chunks, pumpkin puree, protein powder, almond milk, and ice to a blender.
3. Blend on high for 30 seconds, or until the mixture is smooth and no ice chunks remain. Tip: If the shake is too thick, add a splash more almond milk to reach your desired consistency.
4. Pour the shake into a tall glass and serve immediately. Tip: For an extra festive touch, sprinkle a pinch of cinnamon on top before serving.
5. Enjoy your shake right away for the best texture and flavor. Tip: This shake is also great frozen—pour into popsicle molds for a healthy dessert option.

Every sip of this shake is a creamy, pumpkin-spiced delight with the natural sweetness of banana shining through. Serve it in a hollowed-out mini pumpkin for an Instagram-worthy presentation that’s as fun to look at as it is to drink.

Pumpkin Breakfast Cookies with Oats

Alright, let’s dive into these pumpkin breakfast cookies that are about to make your mornings as cozy as a pumpkin spice latte in a hipster café. These little rounds of joy are packed with oats and just the right amount of pumpkin to make you forget you’re actually eating something healthy.

Ingredients

• Pumpkin puree – 1 cup
• Rolled oats – 2 cups
• Maple syrup – ½ cup
• Coconut oil – ¼ cup
• Cinnamon – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the pumpkin puree, maple syrup, and melted coconut oil until smooth.
3. Tip: If your coconut oil is solid, microwave it for 15 seconds to melt.
4. Add the rolled oats, cinnamon, baking powder, and salt to the wet ingredients. Stir until everything is well combined.
5. Tip: For extra texture, you can toast the oats in a dry pan for 5 minutes before adding them to the mix.
6. Using a ¼ cup measure, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon or your fingers.
8. Tip: Wet your fingers with a bit of water to prevent the dough from sticking.
9. Bake for 15-18 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

So, these cookies? They’re chewy, subtly sweet, and have that warm cinnamon hug you didn’t know you needed. Serve them with a dollop of almond butter for an extra protein punch or crumble them over yogurt for a breakfast parfait situation.

Pumpkin Spice Latte Overnight Oats

Zesty as a morning alarm and as comforting as your favorite sweater, this Pumpkin Spice Latte Overnight Oats recipe is your autumnal breakfast dream come true—no barista skills required.

Ingredients

• Rolled oats – 1 cup
• Pumpkin puree – ½ cup
• Milk – 1 cup
• Pumpkin spice – 1 tsp
• Maple syrup – 2 tbsp
• Vanilla extract – ½ tsp
• Espresso or strong coffee – ¼ cup

Instructions

1. In a medium bowl, combine rolled oats, pumpkin puree, milk, pumpkin spice, maple syrup, and vanilla extract.
2. Stir the mixture until all ingredients are fully incorporated and no lumps remain.
3. Pour the espresso or strong coffee into the bowl and mix well to distribute the coffee evenly throughout the mixture.
4. Divide the mixture evenly between two jars or containers with lids.
5. Seal the jars tightly and refrigerate overnight, or for at least 8 hours, to allow the oats to soften and the flavors to meld.
6. Tip: For a creamier texture, give the oats a good stir before serving to break up any clumps.
7. Tip: If you prefer your oats a bit sweeter, drizzle with additional maple syrup just before eating.
8. Tip: For an extra caffeine kick, sprinkle a pinch of instant coffee granules on top before refrigerating.

Delightfully creamy with a punch of pumpkin spice and a whisper of coffee, these overnight oats are like fall in a jar. Serve chilled with a dollop of whipped cream or warm it up for a cozy twist—either way, it’s a morning win.

Pumpkin Breakfast Burrito with Scrambled Eggs

Now, who said pumpkins are just for pies and lattes? Dive into the morning with a twist that’ll make your taste buds dance—a Pumpkin Breakfast Burrito with Scrambled Eggs that’s as easy to whip up as it is delicious. Perfect for those who like their breakfast with a side of adventure.

Ingredients

• Pumpkin puree – ½ cup
• Eggs – 4
• Flour tortillas – 2
• Cheddar cheese – ½ cup, shredded
• Butter – 1 tbsp
• Salt – ¼ tsp
• Pepper – ¼ tsp

Instructions

1. Heat a non-stick skillet over medium heat and melt the butter.
2. Whisk the eggs, salt, and pepper in a bowl until fully combined.
3. Pour the egg mixture into the skillet. Stir gently with a spatula until the eggs are softly scrambled, about 3 minutes. Tip: Remove from heat just before they’re fully set—they’ll continue to cook from residual heat.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: This makes them more pliable and prevents tearing when rolling.
5. Spread ¼ cup of pumpkin puree evenly over each tortilla.
6. Divide the scrambled eggs between the tortillas, placing them in the center.
7. Sprinkle shredded cheddar cheese over the eggs on each tortilla.
8. Fold the sides of the tortillas in, then roll tightly from the bottom to enclose the filling. Tip: For a crispier exterior, lightly grill the rolled burritos for 1-2 minutes on each side.

Absolutely bursting with the cozy flavors of pumpkin and the creamy, melty goodness of cheddar, these burritos are a textural dream—soft, slightly crispy, and utterly satisfying. Serve them with a dollop of sour cream or a drizzle of hot sauce for an extra kick that’ll wake you up better than your alarm clock.

Pumpkin Bagels with Pumpkin Cream Cheese

Mmm, imagine biting into a bagel that’s not just pumpkin-spiced but packed with real pumpkin goodness, slathered with a creamy pumpkin cream cheese that’s basically autumn in spreadable form. This isn’t just a breakfast; it’s a fall morning hug.

Ingredients

• Flour – 3 cups
• Pumpkin puree – 1 cup
• Yeast – 2 tsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Water – 1 cup
• Cream cheese – 8 oz
• Pumpkin pie spice – 1 tsp

Instructions

1. In a large bowl, mix flour, yeast, sugar, and salt.
2. Add pumpkin puree and water, then knead for 10 minutes until the dough is smooth and elastic. Tip: If the dough sticks, add a bit more flour, but don’t overdo it—you want it tacky, not dry.
3. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
4. Punch down the dough and divide it into 8 equal pieces. Shape each into a bagel by making a hole in the center with your thumb.
5. Boil a large pot of water and gently drop each bagel in for 1 minute per side. Tip: This gives them that chewy texture bagels are famous for.
6. Preheat your oven to 425°F and bake the bagels for 20 minutes, or until golden brown. Tip: For extra shine, brush them with an egg wash before baking.
7. While the bagels cool, mix cream cheese and pumpkin pie spice until smooth.

Perfectly pillowy with a hint of spice, these bagels are a game-changer. Try them toasted with an extra dollop of pumpkin cream cheese and a sprinkle of cinnamon for that extra oomph.

Pumpkin Breakfast Casserole with Sausage

Ever wake up dreaming of a breakfast that’s both a hug in a dish and a high-five to your taste buds? Well, buckle up, buttercup, because this pumpkin breakfast casserole with sausage is about to rock your morning routine like a breakfast-themed rock concert.

Ingredients

• Pumpkin puree – 1 cup
• Breakfast sausage – 1 lb
• Eggs – 6
• Milk – 1 cup
• Bread cubes – 2 cups
• Cheddar cheese – 1 cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F because we’re not baking with wishes and dreams here.
2. Brown the breakfast sausage in a skillet over medium heat until it’s no longer pink, about 5-7 minutes. Drain the grease unless you’re into that sort of thing.
3. Whisk together the eggs, milk, pumpkin puree, salt, and pepper in a bowl like you’re the conductor of the breakfast orchestra.
4. Toss the bread cubes and browned sausage into a greased 9×13 inch baking dish. Pour the egg mixture over the top like you’re blessing it with breakfast goodness.
5. Sprinkle the cheddar cheese on top because cheese makes everything better, and that’s just science.
6. Bake for 25-30 minutes or until the eggs are set and the top is golden brown. If it jiggles, it’s not ready—patience is a virtue, especially at breakfast.

After baking, this casserole emerges as a fluffy, savory masterpiece with a hint of pumpkin spice intrigue. Serve it with a side of sass or a dollop of sour cream for an extra kick. Either way, it’s a breakfast victory lap waiting to happen.

Pumpkin Energy Bites with Coconut

Ever find yourself in a snack slump, reaching for the same old boring options? Let’s shake things up with these no-bake Pumpkin Energy Bites with Coconut—your taste buds (and energy levels) will thank you!

Ingredients

• Pumpkin puree – ½ cup
• Rolled oats – 1 cup
• Almond butter – ¼ cup
• Maple syrup – 2 tbsp
• Shredded coconut – ½ cup
• Cinnamon – 1 tsp

Instructions

1. In a large bowl, combine pumpkin puree, rolled oats, almond butter, maple syrup, and cinnamon. Mix until all ingredients are fully incorporated.
2. Using your hands, roll the mixture into 1-inch balls. If the mixture is too sticky, wet your hands slightly to make rolling easier.
3. Place shredded coconut on a plate. Roll each ball in the coconut until evenly coated.
4. Arrange the bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Store in an airtight container in the fridge for up to a week—if they last that long!

Filled with cozy pumpkin spice and a hint of sweetness, these bites are the perfect grab-and-go snack. Try serving them on a platter with a side of dark chocolate for an extra indulgent treat!

Pumpkin Avocado Toast with Sesame Seeds

Hold onto your spatulas, folks, because we’re about to take your basic avocado toast from ‘meh’ to ‘more, please!’ with a pumpkin twist that’s as unexpected as it is delicious.

Ingredients

• Pumpkin puree – ½ cup
• Ripe avocado – 1
• Whole grain bread – 2 slices
• Sesame seeds – 1 tbsp
• Olive oil – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F. This is the perfect temp to get your bread toasty without turning it into a charcoal briquette.
2. While the oven heats, mash the avocado in a bowl until it’s as smooth as your last pick-up line. Mix in the pumpkin puree and salt. Tip: A splash of lemon juice can keep the avocado green, but that’s optional.
3. Brush both sides of the bread slices lightly with olive oil. This isn’t just for flavor—it’s your golden ticket to crunch town.
4. Place the bread on a baking sheet and toast in the oven for 5 minutes, then flip and toast for another 5 minutes. You’re looking for a golden hue, not a tan.
5. Spread the pumpkin avocado mix generously on the toasted bread. Tip: The back of a spoon gives you more control than a knife for this artsy part.
6. Sprinkle sesame seeds on top like you’re seasoning the last slice of pizza at a party—generously.
7. Broil on high for 1 minute to toast the sesame seeds. Watch closely; they go from perfectly toasted to ‘oops’ in seconds.

Now, not only does this toast bring a creamy, crunchy, and slightly sweet flavor profile to the table, but it also doubles as a stellar Instagram prop. Serve it with a side of ‘I made this myself’ pride.

Conclusion

With 20 delicious and healthy pumpkin breakfast recipes, there’s something here for every taste—whether you’re craving cozy pancakes, hearty oatmeal, or a quick smoothie. We hope this roundup inspires your fall mornings! Don’t forget to try a few, share your favorites in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking!