Pumpkin Breakfast Egg Puffs

These pumpkin breakfast puffs make a great on the go bite. They will keep several days in the refrigerator, so great for meal prep for those busy weekdays.

12 large eggs

1-1/2 cups pumpkin puree

6 Tbsp brown sugar

3 Tbsp cornstarch

1-1/2 tsp baking powder

2 Tbsp pumpkin pie spice OR spice mix below

2 Tbsp powdered sugar

Spice Mix:

4 Tbsp ground cinnamon

2 Tbsp ground cardamom

1 Tbsp ground nutmeg

1 tsp ground cloves

Mix well, store leftovers in air tight container.

Preheat over to 400F. Line muffin tins with silicon liners OR grease thoroughly. Do not recommend using paper liners. Place muffin tins on a rimmed baking sheet.

In a large bowl, combine eggs, pumpkin, brown sugar, cornstarch, baking powder and spice mix. Whisk to thoroughly combine.

Pour the mixture into the muffin tins, leaving some room for expansion. Place muffin tins on their baking sheets in the over for about 15 minutes. The tops will be puffed up and a toothpick inserted into the center will come out clean.

Sift powder sugar over the tops of the baked puffs. Can be served warm or cool.