Published 10/7/2023 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.
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.
Breakfast Cake Recipes
Banana Breakfast Cake Blueberry Breakfast Cake Apple Cake
