Pumpkin Pie Breakfast Egg Muffins
Pumpkin Pie Breakfast Egg Bites from The Whole Smiths. Paleo, gluten-free and delicious! So easy to make.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: Paleo
Servings: 12 egg muffins
Author: The Whole Smiths
- 7 eggs beaten
- 1 cup pumpkin puree
- 3 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- Small amount of oil to grease your pan or liners
Preheat the oven to 375* F.
Add the beaten eggs, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and baking powder to a large bowl and combine well with a whisk.
Lightly grease your silicone muffin liners or non-stick muffin pan. Pour the egg and pumpkin mixture evenly amongst the muffins liners.
Bake the pumpkin egg muffins for 18 to 20 minutes until the muffins are cooked through and the tops are no longer runny.