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spicy pumpkin breakfast

Spicy Pumpkin Breakfast Bake

Cozy up this holiday season with our gut-friendly
pumpkin bake — naturally spiced, lightly
sweetened, and perfect for breakfast or
dessert!
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the Pumpkin Bake
  • 2 cups canned pumpkin puree (or homemade)
  • 1 cup rolled oats (gluten-free if needed)
  • 2 large eggs (or flax eggs: 2 tbsp flax + 6 tbsp water)
  • 1/3 cup almond butter or tahini
  • 1/4 cup maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp sea salt
  • 1 tsp baking powder (gluten-free if needed)
For the Topping
  • 1/2 cup chopped low-FODMAP nuts (pecans, walnuts, or almonds)
  • 1/4 cup gluten-free rolled oats
  • 2 TBSP coconut sugar or maple sugar
  • 2 TBSP coconut oil, melted
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 pinch sea salt
  • 1 TBSP pumpkin seeds

Method
 

For the Pumpkin Bake
  1. Preheat oven to 350°F (175°C).
  2. Grease an 8x8-inch baking dish or line with parchment paper.
  3. In a large bowl, combine pumpkin puree, almond butter, maple syrup, eggs, and vanilla.
  4. In a separate bowl, mix oats, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  5. Stir dry ingredients into wet ingredients until fully combined.
  6. Pour batter into prepared baking dish and smooth top.
  7. Bake for 40-45 minutes until top is firm and slightly golden and toothpick inserted comes out clean.
  8. Cool 10 minutes before slicing.
For the Topping
  1. In a small bowl, combine chopped nuts, oats, coconut sugar, cinnamon, ginger, sea salt, and pumpkin seeds.
  2. Stir in melted coconut oil until mixture is evenly coated.
  3. Sprinkle evenly over the pumpkin batter before baking.
  4. If topping is browning too much during baking, cover with foil.