Pumpkin Breakfast Soufflé

Pumpkin isn’t just the center stage for Halloween decor. Did you know pumpkin has more potassium than a banana, is high in fiber, high in vitamin A for good eyesight, and boosts collagen production? I’m one of those people who really love the taste of pumpkin. Pumpkin pie, pumpkin ice cream, pumpkin bread, pumpkin yogurt, pumpkin almond coffee creamer - if it has pumpkin, I’m buying it.

This recipe for Pumpkin Breakfast Soufflé is so stinking easy and delicious. You can serve it warm right from the oven or stick it in the fridge to enjoy cold, any time of the day. You can also reheat it and serve it for breakfast all week long. That is if it lasts.

My soufflé didn’t fall! Can I get an amen?

Ingredients

5 eggs

1 teaspoon pumpkin spice

1 teaspoon vanilla extract

3 tablespoons maple syrup or honey

Coconut oil for greasing pan

3/4 cup pumpkin puree

Instructions

Preheat the oven to 350. Grease a 9-inch pie pan with coconut oil.

Combine all of the ingredients in a blender until the mixture has a smooth consistency.

Pour the mixture into the prepared pie pan. Bake for 30 minutes or until the eggs are set and the top and edges are slightly golden brown.

Let it cool for 5 minutes if you are serving immediately. You can cover and store in the fridge for about 4 days.