Pumpkin becomes the dominant focal point for some, stunning fall sweets, however it can likewise be a piece of sound beginning to your day at the morning meal table. This Pumpkin Breakfast Soufflé is a simple, flavorful and supporting formula that will make them feel all the yummy fall feels before anything else.
The outcome was a scrumptiously fall-feeling breakfast that was both simple and feeding. Tasting simply like the pumpkin pie filling, this formula is the ideal warm dish for a cold fall morning. Toss it into the stove to heat to flawlessness while the morning espresso blends or you watch the sun rise. All that's needed is minutes to prepare and the remains warm like a fantasy for quite a long time to come.
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 3 tbsp maple syrup or honey
- 3/4 cup pumpkin purée (not pumpkin filling)
- coconut oil for greasing pan
- 6 eggs
Instructions
- Preheat your oven to 350 and grease a 9-inch pie pan with the coconut oil using a pastry brush or a paper towel to apply.
- Combine the eggs, pumpkin puree, pumpkin spice, vanilla, and maple syrup in a blender or food processor. Run until mixture has a smooth and even consistency.
- Pour mixture into the prepared pie pan. Bake 30-35 minutes or until eggs are set and the top and edges are slightly golden brown.
- Let cool for 5 minutes and enjoy warm. Cover and store leftovers in fridge for up to 3 days.
- Sprinkle chopped fresh basil on top. Serve!
Read more our recipe Salted Chocolate and Caramel Pretzel Bars #desserts #cakerecipe #chocolate #fingerfood #easy
0 Comments