Cake for breakfast it is! Pumpkin breakfast cake is a delightful breakfast cake to snack on all season long. It’s made with a delicious brown sugar pumpkin swirl and chocolate chips.
This recipe was inspired by our new pumpkin muffin recipe and our pumpkin pancake recipe. We wanted to come up with a breakfast bread, er cake, that satisfied our sweet tooth, yet that was naturally sweetened.
Our pumpkin breakfast cake is light and fluffy thanks to all-purpose flour and is extremely moist thanks to pumpkin puree, mashed banana, and coconut oil. The pumpkin brown sugar topping is the bee’s knees and adds a hint of sweet to every bite. Bake it at 350ºF for 40 minutes.
What is in pumpkin breakfast cake?
This recipe calls for pantry staples such as all-purpose flour, pumpkin pie spice, pumpkin puree, maple syrup, vanilla extract, eggs, and coconut oil.
Recipe Variations
- Turn it into muffins: instead of baking this as bread, feel free to fill a muffin tin instead. Bake at 350ºF for 20-23 minutes.
- Use white whole wheat flour: we tested this recipe with white whole wheat flour. While it does come out a bit dense, it’s still delicious.
- Add-ins: if you’re not a chocolate chip for breakfast kind of person, feel free to swap it for a chopped nut.
- Don’t love bananas?: you can use applesauce instead for a less intense flavor.
FAQ
Can you make this breakfast cake without eggs?
While we haven’t tested this, feel free to swap the eggs for flax eggs, instead.
Can you make this gluten-free?
To make this recipe gluten-free, swap the all-purpose flour for an all-purpose gluten-free flour blend.
Can I use a loaf pan?
This cake will fit in a loaf pan. Adjust the bake time and let cook for 50-60 minutes. If the top starts to brown, tent it with a piece of tin foil.
Storage
Store leftover cake in the fridge for up to 3-5 days.
Freezer Directions
Cook the cake as directed and then let it cool for 1 hour. Remove it from the pan and then wrap it tightly in a piece of tin foil. Freeze for up to 3 months.
Serving Suggestions
Since this is a breakfast cake, we suggest serving this with a hot cup of pour over or French press. I personally topped mine with a scoop of peanut butter (because I’m obsessed) and a drizzle of maple syrup.
Ingredients
Wet
- 1 medium banana mashed ~½ cup
- 1/2 cup unsweetened pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup plain unsweetened almond milk*
- 3 tablespoons coconut oil melted
Instructions
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Preheat the oven to 350ºF and line a 9×9-inch pan with parchment paper.
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Add all of the dry ingredients to a bowl and whisk together. Set aside.
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Next, add the banana, pumpkin, and eggs into a large mixing bowl and whisk until combined. Add the vanilla, almond milk, and maple syrup and mix again.
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Slowly add the dry ingredients to the wet ingredients and mix.
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Finally, add the coconut oil and mix. The batter should be thicker. A runny batter will result n a mushy center. Transfer the batter to the lined pan.
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In a small bowl, mix the pumpkin and brown sugar. Add dollops of the brown sugar mixture to the top of the batter. Use a knife or toothpick and swirl the pumpkin over the top of the cake. Top with more chocolate chips.
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Bake for 20 minutes, turn the pan 180º, and bake for an additional 20 minutes.
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Remove from the oven when a toothpick comes out mostly clean. It will continue to bake for a few minutes.
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Gently lift the parchment paper and place the cake on a cooling rack. Allow the cake to cool for at least 15 minutes before slicing.
Tips & Notes
- This recipe was rewritten on October 5, 2023.
- You may need to thin out the batter with 2-4 tablespoons more almond milk if it is not pourable.
- The bake time may vary based on what oven is used and if you are baking at elevation.
Nutrition facts
Calories: 226kcal Carbohydrates: 37g Protein: 5g Fat: 7g Fiber: 2g Sugar: 13g
