Pumpkin Omelets

We love pumpkin, and are always looking for new ways to incorporate it into meals. We make pumpkin pancakes and muffins a fair bit, but this morning I wanted to use some of the abundance of eggs that we have…

I found this recipe for pumpkin omelets. They were really good. We tripled the recipe for the 4 of us and made a few small modifications:

  • 6 eggs
  • 1 cup canned pumpkin
  • 1 tsp vanilla extract
  • 2 tsp real maple syrup
  • 1.5 tsp cinnamon
  • 1/2 tsp ground ginger
  • 3 Tbs caramel syrup
  • 3 oz cream cheese

Mix all but the cream cheese together and when firm add the cream cheese in small chunks, fold remove from heat and cover. Let set for a couple of minutes.

2 thoughts on “Pumpkin Omelets”

  1. Hi Matt,
    I found your blog a while back when looking for SunButter recipes (you subbed SunButter in the blueberry omelet: yum!), and just must comment here. LOVE this recipe. Just fed it to the kids and it warmed up a very cold midwestern morning. Looking forward to following your great posts.

    1. Hi,

      Glad you found my blog! We love Sun Butter. We have a son with peanut and tree nut allergies, so we use it a lot in cooking, as well as the good old fashioned Sun Butter and jelly sandwiches.

      I know we’ve used the sunbutter.com recipes before and I think Sun Butter cookies are way better than peanut butter cookies!


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