6 (Healthier) Pumpkin Breakfast Recipes

Fall is officially here! And now that the season has started, it’s acceptable to want ALL the pumpkin things! If you want to start celebrating autumnal flavors first thing in the morning, I’ve got you covered. Here are 6 pumpkin breakfast recipes. These were pulled from my files from my food/recipe column days, but I’ve already made one of them this week. My family will be welcoming the first day of fall with the Pumpkin Banana Chocolate Chip Muffins found below. And since I have leftover pureed pumpkin, I’ll probably be making another one of these recipes soon.

Oatmeal Pumpkin Pancakes

This recipe for oatmeal pumpkin pancakes combines the warm spices of cinnamon and nutmeg with pumpkin to bring fall flavor to the classic breakfast pancake. White whole wheat flour and old-fashioned oats increase the fiber and nutrition content. While still soft and moist, these pancakes are heartier than your typical pancake. Serve plain or with toppings such as warm maple syrup, a dusting of powdered sugar or cinnamon, or (as shown here) with whipped cream, cinnamon and toasted walnuts.

Ingredients:

• 1/2 cup all-purpose whole wheat flour
• 3/4 cup old-fashioned oats
• 1 Tablespoon brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup canned pumpkin puree
• 3/4 cup milk
• 1 ½ teaspoons vanilla extract
• 1 egg

Instructions:

1. Add all ingredients to a food processor and pulse until smooth. (Ingredients can also be mixed with an electric mixer but pancakes will retain more of the oatmeal texture.)
2. Heat a large frying pan over medium heat. Lightly grease with butter.
3. Scoop batter using a ¼ cup measuring cup or ice cream scoop onto the pan. Brown on both sides. Repeat until all the batter has been used, re-greasing the pan between each batch if necessary.
4. Serve warm either plain or with toppings of your choice.
   (Serves 2.)

Baked Pumpkin Oatmeal

Baked oatmeal is a comforting breakfast meal that’s perfect for chilly fall mornings. Here it’s made with canned pumpkin puree and warm spices to give it a flavor that’s just right for the season. While baking in the oven gives the oatmeal a slightly firm crust, it’s still moist and creamy underneath. The texture makes it seem almost like you’re eating an oatmeal cookie. If you prefer your oatmeal a bit softer, you can add more milk to the recipe or simply serve the baked oatmeal in a bowl with additional milk.

Ingredients:

• 1 cup old-fashioned oats
• ½ cup Libby’s pumpkin puree
• 2 Tablespoons pure honey
• 1 egg white
• 1/2 cup non-fat milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• Dash of salt
• 1 Tablespoon brown sugar

Instructions:

1. Preheat oven to 350 degrees.
2. In a small bowl, mix together the oats, cinnamon and salt.
3. In another small bowl, mix together the pumpkin, honey, egg white and milk until smooth.
4. Mix wet ingredients with dry until well combined.
5. Pour into lightly greased ramekins or a small bread loaf. (Three small ramekins used here.)
6. Sprinkle a bit of brown sugar over the tops.
7. Bake for approximately 20 minutes or until the top is a bit firm.
   (Makes 2-3 servings.)

Pumpkin Smoothie

This pumpkin smoothie recipe is proof that not all seasonal treats need to be full of fat and unhealthy ingredients. In fact, this breakfast drink is full of things that are good for you! Instead of getting its sweet and spicy flavor from sugar, syrups and artificial ingredients, this smoothie gets its flavor from fruit, spices and pure honey. Pumpkin is a calming, warming fruit that packs in a lot of flavor, fiber and nutrients without a lot of fat. And with an abundance of vitamins, minerals and potassium, bananas are considered a “super food” and a great source of natural energy. The two combined are a wonderful way to kick-start your morning.

Honey was added here for a little extra sweetness. More than just a sweetener though, honey is full of enzymes, antioxidants and other compounds that do everything from boost immunity to aid in digestion. Some studies have even shown that consuming local honey can help reduce allergy symptoms. To get the full nutritional benefits of honey though, you must make sure that it is raw and unpasteurized.

Simple ingredients and very little prep time make this recipe great for a quick breakfast. Place all the ingredients in your blender or food processor, and you’ll have a breakfast in less time than it would take you to go through the drive-through at your favorite coffee shop or fast-food restaurant. And it’ll actually be good for you!

Ingredients:                                                        

• 1 cup milk
• ½ cup Libby’s pumpkin puree
• 1 ripe banana, frozen and cut into quarters
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Dash of cloves
• 1 teaspoon pure vanilla extract
• 1 Tablespoon pure honey

Instructions:

1. Add ingredients to a food processor or blender. Mix until well combined and smooth.
2. Refrigerate until ready to serve.
3. Pour into glasses and sprinkle with cinnamon if preferred.
   (Makes 2 small servings or 1 large glass.)

Pumpkin Breakfast Cookies

These chewy breakfast cookies allow you to embrace the pumpkin baking tradition without a lot of sugar and fat. While nicknamed “breakfast cookies” because of their appearance, they are full of good-for-you ingredients. Unlike most recipes for breakfast baked goods, this one doesn’t require flour, white sugar or eggs. Mashed bananas and pumpkin puree provide natural sweetness and allow the ingredients to bind together. Oats give them a chewy texture and, along with the ground flaxseed, are a great source of fiber.

While these cookies are a wonderful complement to a cup of tea or coffee on a lazy morning, they’re also ideal for a healthy and convenient weekday breakfast. One batch makes 14 cookies, and a serving of one or two cookies will keep you full for quite a while. Open a can of pumpkin puree to make Pumpkin Oatmeal Pancakes over the weekend. Then, finish the can making these breakfast cookies. You’ll have breakfast for the next week! No heating or utensils are necessary, so these cookies are great for an on-the-go breakfast. They’re perfect for grabbing something easy for your morning commute. And because they look like cookie treats, kids will also like them for a quick and healthy breakfast before school.

Ingredients:

• 2 ripe bananas, mashed until creamy (a food processor works best)
• 1 cup pumpkin puree
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon agave nectar (optional for a little extra sweetness)
• 1 1/2 cups old-fashioned oats, uncooked
• 3/4 cup flax seeds, ground (optional)
• 1/2 cup dried cranberries
• 1/3 cup walnuts, chopped

Instructions:

1. Preheat oven to 350 degrees and line two cookie trays with parchment paper. (Parchment paper is important to minimize sticking.)
2. In a large bowl, combine the mashed bananas, pumpkin, vanilla, spices and agave.
3. Add the oats and ground flax seeds, stirring well. Allow mixture to sit for about 10 minutes to soften the oats.
4. Stir in dried cranberries and chopped walnuts.
5. Drop dough on cookie sheets using a small ice cream scoop. Slightly flatten balls of dough to create circles ¼ – ½” thick.
6. Bake for 25-30 minutes, or until cookies are golden and slightly firm. Cookies are chewy, so they will not get crispy edges.
   (Makes approximately 14 cookies.)

Pumpkin Banana Chocolate Chip Muffins

My original article about these muffins was written during Hurricane Sandy when I lost power for 3 days and was happy that I had made us these muffins before the outage! I’ve made them just about every year since, and now my kids like them too. (Yes, mostly because of the chocolate chips.) To make them even better, these muffins find a wonderful balance of healthy and decadent. Bananas, pumpkin and applesauce add plenty of moisture so that you need to use minimal oil. Wheat flour packs extra fiber and protein. Pumpkin and warm spices add fall flavor to the traditional banana muffin. And chocolate chips provide that little extra something, making them suitable for a Halloween breakfast treat. 

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour (if you don’t have wheat flour, you can use substitute and additional cup of all-purpose flour)
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 2 ripe bananas, mashed
• 1 cup Libby’s pumpkin puree
• 2 Tablespoons vegetable or canola oil
• 1/4 cup unsweetened apple sauce
• 2 eggs
• 2 teaspoons vanilla
• 3/4 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda and spices.
3. In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
4. Add banana mixture to flour mixture, gently folding until combined.
5. Fold in chocolate chips.
6. Divide mixture evenly among prepared muffin cups. Use a large ice cream scoop to make this easier.
7. Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean.
   (Makes 16 muffins.)

Pumpkin Donut Muffins

These pumpkin doughnut muffins give you the best of both worlds – the taste of a doughnut but with the ease of a muffin. And without all the extra fat from frying! Pumpkin, cinnamon and nutmeg add lots of fall flavor. Fluffy on the inside with just the right amount of sugar and spices, these muffins are perfect with a cup of tea or coffee for breakfast, with apple cider for a snack or even vanilla ice cream for dessert.

Using just one mixing bowl and very few steps makes these muffins a breeze to prepare. While this recipe could easily be adapted to make standard sized muffins, the muffins shown here were created to be miniature. Not only does this cut down on baking time, but it also makes them great for sharing. Friends, family and coworkers will all love how easy it is to simply grab a couple of these donut-hole size treats.

Muffin ingredients:

• 3/4 cup sugar
• 1 egg
• 1 cup white flour
• 1/2 cup wheat flour (or use all white if you prefer)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup vegetable oil
• 1/2 cup milk (fat-free used here)
• 1/2 cup Libby’s pumpkin puree
• 1 teaspoon vanilla extract

Topping ingredients:

• 1/4 cup unsalted butter, melted
• 1/3 cup sugar
• 2-1/2 teaspoons cinnamon

Instructions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, whisk together the sugar and an egg.
3. Add flour, baking powder and spices. Whisk to combine.
4. Add vegetable oil, milk, pumpkin and vanilla. Whisk just until ingredients form a smooth batter. Do not overmix.
5. Using a spoon or small ice cream scoop, pour batter into lightly greased mini muffin trays. Fill wells approximately 2/3 of the way.
6. Bake muffins for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Muffins should be soft with a slight spring after testing the top.
7. Move muffins to a cooling rack and allow to cool completely before adding topping.
8. Holding a muffin by the bottom, dip the top in the melted butter. Gently shake off excess butter and then roll the top in cinnamon sugar. Repeat with all muffins.
   (Makes 24-28 mini muffins.)