7 Easy No-Egg Pumpkin Breakfast Recipes

Pumpkin Spice Pancakes

Pumpkin spice pancakes are a delightful and seasonal breakfast option that combines the rich flavors of pumpkin with warm spices like cinnamon, nutmeg, and ginger. These fluffy pancakes are perfect for a cozy fall morning, offering a taste of autumn with every bite. Served with a drizzle of maple syrup or a sprinkle of pecans, they make for a comforting start to the day.

Ingredients	Quantity
All-purpose flour	1 cup
Pumpkin puree	1/2 cup
Milk	1 cup
Baking powder	2 tsp
Baking soda	1 tsp
Cinnamon	1 tsp
Nutmeg	1/2 tsp
Ginger	1/4 tsp
Salt	1/4 tsp
Sugar	2 tbsp
Egg	1 large
Vanilla extract	1 tsp
Butter (melted)	2 tbsp

In a large bowl, combine all the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and sugar.
In another bowl, whisk together the wet ingredients: pumpkin puree, milk, egg, melted butter, and vanilla extract.
Pour the wet mixture into the dry mixture and gently stir until just combined; be careful not to overmix.
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of the batter onto the skillet for each pancake and cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Serve warm with your favorite toppings such as maple syrup or whipped cream. Enjoy!

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Fluffy Pumpkin Muffins

Fluffy pumpkin muffins are a delightful morning treat that are perfect for those crisp autumn days. These moist and tender muffins are infused with pumpkin puree and flavored with warm spices, making them not only delicious but also a seasonal favorite. They can be enjoyed plain or with added nuts and chocolate chips for an extra touch of sweetness.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Pumpkin puree	1 cup
Sugar	¾ cup
Baking powder	2 tsp
Baking soda	1 tsp
Cinnamon	1 tsp
Nutmeg	½ tsp
Salt	¼ tsp
Eggs	2 large
Vegetable oil	½ cup
Vanilla extract	1 tsp
Optional: chocolate chips	½ cup

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the pumpkin puree, sugar, eggs, oil, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
If desired, gently fold in chocolate chips or nuts.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

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Pumpkin Oatmeal Bowl

Pumpkin oatmeal bowls are a warm and comforting breakfast option that combines the wholesome goodness of oats with the rich flavor of pumpkin. This dish is not only nutritious but also incredibly versatile, allowing you to customize it with your favorite toppings such as nuts, seeds, or a drizzle of maple syrup. Perfect for chilly mornings, pumpkin oatmeal bowls are a fantastic way to start your day with a burst of seasonal flavor.

Ingredients	Quantity
Rolled oats	1 cup
Pumpkin puree	½ cup
Almond milk (or any milk)	2 cups
Maple syrup	2 tbsp
Cinnamon	1 tsp
Nutmeg	½ tsp
Salt	¼ tsp
Optional toppings: nuts, seeds, or dried fruit	As desired

In a medium-sized pot, combine the rolled oats, pumpkin puree, almond milk, maple syrup, cinnamon, nutmeg, and salt.
Bring the mixture to a boil over medium heat, then reduce to a simmer, stirring occasionally.
Cook for about 5-7 minutes or until the oats are tender and the mixture is creamy.
Remove from heat and let it sit for a minute to thicken further.
Spoon the oatmeal into bowls and top with your choice of nuts, seeds, or dried fruit. Enjoy warm!

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Savory Pumpkin Breakfast Hash

Savory pumpkin breakfast hash is a hearty and satisfying dish that makes for a perfect morning meal. This recipe combines the earthy flavors of pumpkin with crispy potatoes, bell peppers, onions, and spices, creating a savory medley that’s both filling and delicious. It’s a great way to incorporate seasonal ingredients into your breakfast routine, and it’s easy to customize with your favorite protein like eggs or sausage.

Ingredients	Quantity
Fresh pumpkin	2 cups, diced
Potatoes	2 cups, diced
Bell pepper	1, diced
Onion	1 small, diced
Olive oil	2 tbsp
Garlic	2 cloves, minced
Paprika	1 tsp
Salt	¼ tsp
Black pepper	¼ tsp
Fresh parsley	For garnish
Optional (eggs or cooked sausage)	As desired

Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook until they begin to brown, about 5-7 minutes.
Add diced onion, bell pepper, and garlic to the skillet, cooking until the veggies are tender, around 3-5 minutes.
Stir in the diced pumpkin, paprika, salt, and black pepper, cooking for another 5-7 minutes until the pumpkin is tender.
If desired, create small wells in the hash and crack eggs into them, covering the skillet and cooking until the eggs are set to your liking. Alternatively, add cooked sausage to warm through.
Remove from heat, garnish with fresh parsley, and serve hot! Enjoy your savory breakfast hash.

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Pumpkin Chia Seed Pudding

Pumpkin chia seed pudding is a nutritious and delightful breakfast option that combines the creamy texture of chia seeds with the rich, warming flavor of pumpkin. Perfect for meal prep, this dish is not only simple to make but is also packed with fiber and healthy fats, making it an excellent start to your day. You can enjoy it straight from the fridge or topped with your favorite fruits, nuts, or seeds.

Ingredients	Quantity
Chia seeds	1/2 cup
Canned pumpkin puree	1 cup
Almond milk	2 cups
Maple syrup	2-3 tbsp (to taste)
Vanilla extract	1 tsp
Pumpkin spice	1 tsp
Salt	A pinch

In a mixing bowl, combine chia seeds, canned pumpkin, almond milk, maple syrup, vanilla extract, pumpkin spice, and salt.
Whisk the mixture well to ensure the chia seeds are evenly distributed and not clumping.
Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
Once ready, stir the pudding again, then serve in bowls or jars, topped with your choice of fruits, nuts, or additional spices. Enjoy your healthy pumpkin chia seed pudding!

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Vegan Pumpkin Smoothie

Vegan pumpkin smoothie is a creamy, flavorful breakfast option that combines the vibrant taste of pumpkin with nutritious ingredients for a quick and easy meal. This smoothie is not only perfect for busy mornings but can also be a delightful snack any time of the day. Packed with vitamins and fiber, it will keep you full and energized!

Ingredients	Quantity
Canned pumpkin puree	1/2 cup
Banana	1, ripe
Almond milk	1 cup
Maple syrup	1-2 tbsp (to taste)
Pumpkin spice	1/2 tsp
Vanilla extract	1/2 tsp
Ice cubes	1 cup

In a blender, combine the canned pumpkin puree, banana, almond milk, maple syrup, pumpkin spice, vanilla extract, and ice cubes.
Blend on high speed until smooth and creamy.
Taste and adjust sweetness with additional maple syrup if desired.
Pour into a glass and enjoy your delicious vegan pumpkin smoothie!

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Pumpkin Banana Bread

Pumpkin Banana Bread is a moist and flavorful quick bread that combines the sweetness of ripe bananas with the rich, earthy flavor of pumpkin. This delightful treat is perfect for breakfast, a midday snack, or for enjoying with your favorite cup of coffee or tea. It’s simple to make and will fill your home with a delightful aroma while it bakes.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Baking soda	1 tsp
Baking powder	1 tsp
Pumpkin spice	1 tsp
Salt	½ tsp
Ripe bananas	2, mashed
Canned pumpkin puree	1 cup
Maple syrup or honey	½ cup
Vegetable oil	⅓ cup
Vanilla extract	1 tsp
Chopped walnuts (optional)	½ cup

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a mixing bowl, combine the flour, baking soda, baking powder, pumpkin spice, and salt.
In another bowl, mix the mashed bananas, pumpkin puree, maple syrup or honey, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined; fold in nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!