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You are here: Home / Recipes and Cooking Tips / Pumpkin Spice Egg Puffs

Pumpkin Spice Egg Puffs

February 13, 2011 by Alea Milham 10 Comments

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Pumpkin Spice Egg Puff - low carb breakfast recipe

Since my 3 year old announced that my Sweet Potato Egg Puffs were his favorite muffins, I have looked at egg puffs in a whole new light. He is right; they are light and fluffy like muffins, but they have very little flour and sugar, making them a healthier alternative. They also come together very quickly and cook in 15 minutes. They are perfect for days when I want to fix my kids a hot breakfast but am short on time.

Pumpkin Spice Egg Puffs Recipe

Ingredients:

  • 4 large eggs
  • ½ cup pureed pumpkin
  • 3 teaspoons coconut palm sugar (or brown sugar)
  • 1 tablespoon cornstarch (or 2 tablespoons flour)
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt

Directions:

  1. Grease ramekins. Preheat oven to 400 degrees.
  2. Add all of the ingredients to a medium bowl. Use a whisk to thoroughly combine the ingredients.
  3. Divide the mixture between four 4 ounce ramekins or three 6 ounce ramekins.
  4. Place ramekins on a baking sheet and cook for about 15 minutes or until they are puffed up, with golden tops, and an inserted toothpick comes out clean.

Printable Recipe for Pumpkin Spice Egg Puffs

Print

Pumpkin Spice Egg Puffs

Pumpkin Spice Egg Puffs Recipe
Course Breakfast, Brunch, Snack
Cuisine American
Keyword Egg Puff Recipe, Egg Puffs, Pumpkin Spice Egg Puffs
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 92kcal
Author Alea Milham

Ingredients

  • 4 large eggs
  • ½ cup pureed pumpkin
  • 3 teaspoons coconut palm sugar or brown sugar
  • 1 tablespoon cornstarch or 2 tablespoons flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt

Instructions

  • Grease ramekins. Preheat oven to 400 degrees.
  • Add all of the ingredients to a medium bowl. Use a whisk to thoroughly combine the ingredients.
  • Divide the mixture between four 4 ounce ramekins or three 6 ounce ramekins.
  • Place ramekins on a baking sheet and cook for about 15 minutes or until they are puffed up, with golden tops, and an inserted toothpick comes out clean.

Nutrition

Calories: 92kcal | Carbohydrates: 8g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 143mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5005IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

 Pumpkin Spiced Egg Puffs - a healthy breakfast recipe

My daughter says she prefers eggs when she can’t taste them, so this is her favorite way to eat eggs in the morning.

Do you have a fast and easy recipe for when you want to make a hot breakfast from scratch, but  don’t have a lot of time?

More Breakfast Recipes:

Fiesta Egg Puffs

Sweet Potato Egg Puffs

Chai Spiced French Toast

Mediterranean Garden Frittata

 

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Wit,wok and wisdom says

    March 7, 2011 at 5:40 pm

    Hello Alea,
    Came across your lovely blog via Hearth and Soul blog hop:)The egg puffs look so nice…not that I am a great pumpkin fan but I wouldn't mind trying the recipe using a substitute for pumpkin…could you suggest something that I can try this with?

    Cheers!
    Wit,wok&wisdom

    Reply
  2. Alea says

    March 7, 2011 at 8:17 pm

    You can use any pureed fruit or vegetble that you like and adjust the spices to fit. I have used peaches, strawberries, yellow squash, zucchini and sweet potatoes. Just substitute a 1/2 cup of your favorite pureed fruit or vegetable for the pumpkin and pick spices that will go well with it. You may want to increase the sugar a bit ( 1 – 2 teaspoons) if you use a fruit or veggie that isn't as naturally sweet.

    Reply
  3. Butterpoweredbike says

    March 3, 2011 at 8:09 pm

    Now how come I haven't heard of egg puffs? I think that surely this is something I would have known about in my low-carb days. I agree that you could really dress this babies up any which way. What a great recipe to share with the Hearth and Soul hop. Thanks!

    Reply
  4. Christy says

    March 3, 2011 at 4:50 am

    Alea,
    Oh how yummy! I wonder if I could make them in my muffin tin? I don't have enough custard cups for everyone! This sounds just perfect for a quick breakfast! Thanks for linking this to the Hearth and Soul Hop! (you are still in my prayers)

    Reply
  5. Alea says

    March 2, 2011 at 8:14 pm

    Barb, Sometimes I make egg puffs the day before. My boys like them both warm and cold. My daughter reheats hers before she eats hers.

    Denise, I will watch for your omelette recipe. I have an omelette pan and I'm not afraid to use it. 🙂

    Reply
  6. Denise says

    March 2, 2011 at 5:21 pm

    What a great idea! We've been eating a lot of eggs lately, and I'm so happy that my friend's chickens started laying more again. She is my egg source & I love farm fresh eggs!

    I found you through Real Food Wednesday! Off to check out more of your blog. Good stuff here!! 🙂

    I'll soon be posting my Mexican Omelette. We've been eating them several times a week…even my girls.

    Denise @ Creative Kitchen

    Reply
  7. Barb @ A Life in Balance says

    March 2, 2011 at 3:59 pm

    My kids are not big on eggs, but in this form, I think they would go for them. They are very fond of homemade pumpkin pie. I love the individual portion idea, too.

    Have you tried making these up the night before and leaving them in the fridge, or do you think the batter would be too delicate?

    Reply
  8. J L Health 918-836-0565 says

    March 1, 2011 at 5:18 pm

    My kids love anything pumpkin so I'll have to make this for sure!…and it's easy too…

    Thanks for sharing at the hearth and soul hop.

    Reply
  9. Erin @ EKat's Kitchen says

    March 1, 2011 at 4:16 pm

    I adore all things pumpkin! What a delicious looking recipe… mmm.

    If you get the opportunity, hop on over to http://www.ekatskitchen.com and enter my giveaway!

    Reply
  10. 21st Century Housewife© says

    March 1, 2011 at 5:43 am

    These egg puffs sound absolutely delicious – and I think they make a healthier, lower calorie version of Pumpkin Pie for dessert too!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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