Pumpkin for Breakfast: 3 Morning Pumpkin Recipes


Pumpkin in the morning, pumpkin in the evening, pumpkin at suppertime… When pumpkin is on a bagel… Well, never mind.  No matter how or when you like it, pumpkin is the veggie of the moment for obvious reason, and with as many health benefits as this squash varietal offers - it is definitely healthy hippie approved!  The popular pumpkin is loaded with filling fiber and very little sugar or calories, so it aids digestion and will keep you from becoming pumpkin shaped.  Like most orange fruits and veggies, it’s also amazing for eye health thanks to a hefty dose of Vitamin A, lutein and beta carotene.

And don’t forget about the seeds!  Pumpkin seeds are often tossed with the rest of Jack-o-Lantern’s guts, but don’t overlook these little edibles.  Pumpkin seeds contain a bunch of minerals including copper, magnesium and zinc; essential for immunity, energy, mood and sleep.  Zinc is particularly important for the men in our lives because it protects against prostate problems and promotes the overall health “downstairs”.  So slip a few into your dude’s next meal and tell him not to ask questions.

Now back to when, where and how to eat pumpkin.  Sure it’s easy to find ways to bake pumpkin into desserts, or serve it up at suppertime – but what about first thing in the morning?  Click below for three tasty ways to give your breakfast a boost with this seasonal favorite.



1 c plain greek yogurt

1 cup of pureed pumpkin

1 cup of unsweetened almond milk

2 tbsp pure, organic maple syrup or honey (optional)

2 tbsp cinnamon (or more to taste)

1 tbsp ginger (or more to taste)


1.  Put all ingredients into the blender, adding seasonings at the end so that they mix well

2. Blend until smooth.  Feel free to more almond milk if you like it more runny




½ c Oat Bran (I love Bob's Red Mill bc it's super high fiber/protein and cooks quickly!)

16 oz pureed pumpkin, organic if possible

½ tbsp ginger

1 tbsp cinnamon

½ c Golden raisins

1 tbsp blackstrap molasses (optional)

Sprinkle with walnuts or lightly toasted pumpkin seeds

Drizzle with pure, organic maple syrup to taste


1.  Cook oats according to directions, adding spices as it begins to thicken.  Feel free to add more ginger and cinnamon if you like it spicy (I do!)

2.  At the very end, stir in your golden raisins

3.  Sprinkle with nuts/seeds and drizzle with maple syrup to taste



 I've published this one before, but it's one of my all time favorites because it's SO moist and delicious, and SO healthy!  (Click the ingredient links if you don't believe me ;-))


  • 1 c canned pumpkin
  • 5 tbsp pure maple syrup
  • 1/3 c coconut sugar
  • 1/3 c coconut oil
  • 1/4 c blackstrap molasses
  • Chia egg (1 tbsp chia + 3 tbsp water)
  • 1 2/3 c quinoa flour (or spelt flour which makes for a more subtle flavor)
  • 1 1/4 tsp baking soda
  • Approx 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger (I’ve even thrown in a few dashes of all spice before when I didn’t have nutmeg)
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/2 cup toasted chopped walnuts
  • Brown sugar (optional)


  1. Pre-heat oven to 375 F.
  2. Lightly oil a standard bread loaf (I use spray olive oil to make it easy).
  3. Toast the walnuts on a baking sheet for about 5-10 minutes until fragrant. Remove from oven and set aside.
  4. Combine the following ingredients (pumpkin, maple syrup, coconut sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well.
  5. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and blend just until evenly mixed.
  6. Stir in the toasted nuts.
  7. Pour the batter into the pan, smooth out with wet spoon, and bake for 40-45 minutes or until an inserted toothpick comes out clean.  Sprinkle with extra walnuts or brown sugar if desired.

Happy healthy Halloween!



[WEARING] Barney's New York mohair sweater, vintage hat, unknown brand overalls, Rag & Bone booties, Beauchat watch


[V] Vegetarian

[VV] Vegan

[DF] Dairy Free

[GF] Gluten Free