Pumpkin for Breakfast! Three Recipes to Start Your Day with Pumpkin

3 Pumpkin Breakfast Recipes

In case you missed it, ’tis the season of Pumpkin.  Thanks to trend-exploiting food companies and grocers, you can now consume pumpkin in just about every conceivable food. Call me old fashioned, but I prefer my pumpkin in traditional baked goods. These are three of my family’s favorite pumpkin recipes and, on any given fall day, are most likely gracing our breakfast table.

Pumpkin Oatmeal Breakfast BarsPumpkin Oatmeal Breakfast Bars

(makes 12 bars)

  • 2½ cups old fashioned rolled oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ginger
  • 1 tsp. vanilla
  • 1/2 cup canned pumpkin
  • 1/4 cup milk (dairy or non-dairy)
  • 1 egg
  • 1/4 cup maple syrup
  • 1/4 cup almond butter
  • 1/4 cup chocolate chips
  • 1/4 cup dried cranberries
  • 1/4 cup unsweetened shredded coconut


  1. Preheat oven to 350° F and grease or line an 8″x8″ baking dish.
  2. Mix dry ingredients together (oats–ginger) in a large bowl. Set aside.
  3. Whisk pumpkin, milk, egg, syrup, almond butter, and vanilla together in a small bowl.
  4. Add pumpkin mixture to oat mixture and mix well. Stir in chocolate chips, cranberries, and shredded coconut.
  5. Spread batter into prepared pan and smooth out. Bake at 350° F for 20–25 minutes or until a toothpick comes out dry.
  6. Cool completely on a wire rack before cutting.

Pumpkin SconesPumpkin Scones

(makes 16 small scones)


  • 1/4 cup milk
  • 1 tsp lemon juice
  • 1/2 cup pumpkin
  • 2 cups flour
  • 1/2 cup softened butter (1 stick)
  • 1/2 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. ground cloves

Ingredients for Glaze

  • 1 cup powdered sugar
  • 1–2 Tbsp. milk


  1. Preheat oven to 350° F.
  2. In a small bowl, combine milk and lemon juice. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves. Stir well.
  4. Using a pastry cutter or fork, cut in butter until texture is fine and crumbly—about 3–4 minutes.
  5. Stir pumpkin into milk/lemon juice mixture and mix.
  6. Add pumpkin mixture to flour mixture and stir until just combined. Batter will be really thick.
  7. Turn dough onto a floured surface and knead gently until well mixed.
  8. Divide dough into two parts. Working with one part at a time, form a small mound and roll out with a rolling pin until about 4″–6″ in diameter and about 1″ in height.
  9. Cut dough into eight equal wedges and carefully transfer to a baking sheet lined with parchment paper.
  10. Repeat with second dough portion.
  11. Bake at 350° F for 15–18 minutes, or until bottoms are lightly browned.
  12. Transfer to a cooling rack and allow to cool completely before glazing.
  13. To make glaze: whisk powdered sugar and milk in a small bowl until well combined—no sugar lumps.
  14. Glaze cooled scones.

Pumpkin Oat BreadSpiced Pumpkin Oat Bread

(makes 2 loaves)

  • 3 cups flour
  • 2 cups sugar
  • 1/2 cup rolled oats
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 2/3 cup oil
  • 3 eggs
  • 1 15-oz. can of pumpkin
  • 1 finely diced and peeled apple (optional)


1. Preheat oven to 350° F.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine dry ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine  oil, eggs, apple (if using), and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.

3. Spoon batter into two 9″x5″ loaf pans coated with cooking spray. Bake at 350° F for one hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

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