Go Back
pumpkin veggie egg muffins

Pumpkin Veggie Egg Muffins

Maggie Michalczyk, RDN
Pumpkin veggie egg muffins are a quick and nutritious breakfast that are fun to eat and easy to make!
Prep Time 5 mins
Cook Time 35 mins
Servings 12 egg muffins


  • 8 large eggs
  • 1/4 cup milk of choice I used almond
  • 1/4 cup pumpkin puree
  • 2 red yellow, or orange peppers, diced
  • 1/3 cup shredded cheddar cheese optional
  • 2 cups fresh spinach
  • 1/2 tsp. garlic powder
  • 1/2 tsp. crushed red pepper flakes
  • salt and pepper to taste


  • Pre-heat oven to 350 degrees F and grease a muffin tin with coconut oil spray or cooking spray.
  • Whisk all of the eggs, almond milk, pumpkin puree, garlic powder, salt and pepper together in a medium bowl. You want the pumpkin puree to be well incorporated and not clumpy.
  • Dice the two peppers and add to mixture.
  • Over low heat, sauté the spinach with just a little bit of oil on the pan until just slightly wilted. Add to egg mixture along with the shredded cheese if using.
  • Use a cookie scoop to portion out egg mixture into muffin pan.
  • Place in the oven and bake for approximately 30 minutes. Let cool in the muffin pan for a couple of minutes before using a butter knife to help pop each of the egg muffins out of the muffin tin.


Store these in the fridge for 3-4 days.