Name: Paleo Pumpkin Breakfast Bake
Ingredients: 2 cups pumpkin puree (not pumpkin pie filling); 6 large eggs; 1/4 cup coconut milk (full-fat); 3 tablespoons pure maple syrup; 2 tablespoons coconut oil, melted; 1 teaspoon vanilla extract; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon sea salt; 1/2 cup almond flour; 1/4 cup coconut flour; 1 teaspoon baking powder (grain-free); 1/2 cup chopped pecans; 1/4 cup pumpkin seeds

Description

Paleo Pumpkin Breakfast Bake: Savory pumpkin with cinnamon and nuts, baked to comforting perfection—easy, crowd-pleasing fall delight!

Ingredients

Scale

2 cups pumpkin puree (not pumpkin pie filling)
6 large eggs
1/4 cup coconut milk (full-fat)
3 tablespoons pure maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1/2 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder (grain-free)
1/2 cup chopped pecans
1/4 cup pumpkin seeds

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Instructions

Step 1: Prepare Your Baking Dish Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch baking dish with coconut oil or line it with parchment paper for easy removal. This preparation step ensures your Paleo Pumpkin Breakfast Bake won’t stick to the pan, allowing for perfect servings every time.
Step 2: Mix the Wet Ingredients In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined. The mixture should have a uniform consistency without any egg streaks. Take your time with this step – thorough mixing now means better texture later!
Step 3: Combine the Dry Ingredients In a separate medium bowl, mix the almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, cloves, and sea salt. Whisk these ingredients together to ensure the spices and leavening agent are evenly distributed throughout the flours.
Step 4: Create the Batter Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, which can make your breakfast bake dense rather than light and fluffy. Fold in most of the pecans, reserving a few tablespoons for topping.
Step 5: Bake to Perfection Pour the batter into your prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining pecans and all the pumpkin seeds on top. Bake for 35-40 minutes, or until the center is set and a toothpick inserted comes out clean. Your kitchen will fill with the intoxicating aroma of spiced pumpkin as it bakes!
Step 6: Cool and Serve Allow your Paleo Pumpkin Breakfast Bake to cool in the pan for at least 10 minutes before slicing. This resting period helps the bake set properly and makes for cleaner slices. Serve warm with a drizzle of additional maple syrup if desired.