Waking up to this chocolate chip pumpkin breakfast cake and a hot cup of coffee will give you an automatic happy belly and a great day!
Happy Friday! I am currently on my way to Seattle with the sister. I get to be her date to one of her best friend’s weddings. SCORE. We’ve got an amazing weekend of hiking and wedding shenanigans planned. I’ve been to Mt. Rainier, but it was a brief trip so I am excited to explore a bit more! We’re going to do a day in the city, too, which I have never done!
I’ll of course be taking you along via Snapchat…so make sure you are following FitFoodieFinds!
Anyways, let’s talk pumpkin breakfast cake. You guys LOVED the Banana Breakfast Cake SO MUCH that I decided to get festive and make a fall version.
Insert…pumpkin!
So dense…and so delicious!
It’s made with 100% whole grains, no refined sugar, and a lotta love. It’s sweetened with banana and maple syrup…the perfect fall flavor combination.
Get super fancy and top your slice with some homemade cream cheese frosting (3.5 oz cream cheese + 3 tablespoons maple syrup) and then a sprinkle of pumpkin seeds for crunch.
Yas.
Pumpkin Cake
Ingredients
wet
- 1 medium banana mashed
- 1/2 cup pumpkin puree
- 2 eggs large
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 and 1/4 cup unsweetened almond milk
- 3 tablespoons coconut oil partially melted
dry
- 1.5 cups white whole wheat flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 cup dark chocolate chips
Instructions
- First, preheat oven to 350ºF and grease a 10 inch cast iron skillet with around 2 teaspoons of coconut oil.
- Next, mash 1 banana in a medium-size bowl until it's smooth and become almost like a liquid. Add in the rest of the liquid ingredients and whisk until combined. Set aside.
- Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
- Then, pour the batter into your cast iron skillet and bake at 350ºF for 35-40 minutes or until a tooth pick comes out clean.
Nutrition facts
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Love the presentation as well as the ingredients. Has anyone tried using a glass pie plate or pan?
could you use gluten free flour instead?
Hey Lindsey! We haven’t tried this, but I don’t see why not. Start with a 1:1 ratio. the batter should be like a muffin batter in thickness!
I substituted raisins for the chocolate chips and olive oil for the coconut oil (I’m newly, severely allergic to coconut and palm now ?). It turned out amazing. I’m going to adjust some more, too account for the extra moisture, but man oh man! I could not resist eating about 3 slices!
Can we use soy milk instead of almond milk?
Absolutely! Any kind of milk will work 🙂
Breakfast cake? Ok, I’ll definitely have to give this a try…! 🙂
Thanks for sharing this Katie!
xx
Anja
No baking soda or powder?
WAH! Good catch. There should be 1 teaspoon baking powder in that recipe! Thank you!
Awesome! Thank you for responding! I tried it without but the texture was a bit strange but flavor was great! Can’t wait to try again!
I love the cake make by chocolate much.
Cross your fingers I remember to look at my Pinterest this week so I can pick up the ingredients to make this next weekend! =)
This is recipe after my own heart! pumpkin, chocolate, cake for breakfast- nuff said 🙂
This pumpkin breakfast cake sounds (and looks) fabulous! This would be perfect for meal prep 🙂 And girl, you’re coming to my city! Have a blast, you’ll love it up here. Let me know if you need any more recommendations of things to do!
I am going to have my wife make this for my birthday instead of a big-ol cake. Looks fantastic.
B-day cakeeeee! LOVE.
Was wondering about an alternative pan to use also since I don’t have a cast iron. I’m guessing a basic cake pan will do but I think the cooking time or temp will have to be adjusted. Any ideas?
Hey Becky! I would use a basic cake pan. Just pan on baking it a bit longer than the cast iron! Start with 35 minutes and then add on time from there based on how cooked the center is!
Yum, this looks so good! Perfect for my never ending addiction to all things pumpkin. What is an alternate dish to cook this in if I do not have a cast iron skillet?
Try a normal cake pan! You may end up baking it for a while longer, but it should work!
Any suggestions to make gluten free?
I’ve been having good success with recipes by ust replacing wheat flour with All Purpose Gluten Free flour (Krusteaz or Bob’s Red Mill)
Thanks for the suggestion!
It looks divine Lee! I love anything pumpkin, so pumpkin season can’t come soon enough for me 😉
Have a great weekend in Seattle!
My grandma’s turning 90 this weekend, so we’ll have lots of family celebrations and birthday cakes! (which I’ll be making 😉
AHHHH! HBD to your grandma!
Yum this sounds SO perfect!!! I’ll be headed to Seattle area at the end of October. My friend lives nearby, and we’ll definitely be hitting up Pike’s Place for some donuts from Daily Dozen Doughnut Company <3 The gum wall is sweet (literally, but kind of sick too, haha). Have fun, can't wait to see pics!
OMG a gum wall?!?!?! I love gum. Like I always get a gum ball when I go to the mall.
This sounds fantastic, but MFP estimated it at 1,600 calories per serving. Whoa, I can’t believe that! Do you have accurate nutritional values?
I calculated it through MFP at 274 calories for each serving (8 total).
I got a similar calculation! http://www.myfitnesspal.com/recipe/view/164821008879421
Awesome! Thank you both! 🙂 🙂
Just calculated it through MFP and updated the recipe with the info! Here’s the direct link to it –> http://www.myfitnesspal.com/recipe/view/164821008879421
You have to do Pike’s Place market, of course! And for breakfast, Lola’s was AMAZING. Was just there last month, cool city! Enjoy
o0o! We are looking for a breakfast place to go to for Sunday! Lola’s might just happen!