Cake for breakfast? Absolutely. This pumpkin breakfast cake combines autumn spices, a brown sugar pumpkin swirl, and dark chocolate chips for a breakfast treat that feels indulgent but is naturally sweetened. It’s easy to make, stores well, and adapts nicely to variations like muffins or a loaf pan.
This version was inspired by classic muffin and pancake recipes made with pumpkin and warming spices. The goal was to create a breakfast cake that satisfies a sweet tooth without relying on refined sugar—using maple syrup and a small brown sugar swirl for just the right touch of sweetness.
Thanks to all-purpose flour the cake has a light, tender crumb, while pumpkin puree, mashed banana, and coconut oil keep it exceptionally moist. A swirl of pumpkin mixed with brown sugar on top melts into pockets of sweet-spiced goodness, and dark chocolate chips add contrast and richness. Bake at 350ºF for about 40 minutes for a 9×9-inch pan.
What is in pumpkin breakfast cake?
This simple cake uses pantry-friendly ingredients: all-purpose flour, baking powder, pumpkin pie spice, pumpkin puree, mashed banana, maple syrup, vanilla, eggs, unsweetened almond milk (or other milk), coconut oil, and a small topping made of pumpkin and light brown sugar. Dark chocolate chips are folded in for texture and balance.
Recipe Variations
- Turn it into muffins: Pour batter into a greased or lined muffin tin and bake at 350ºF for 20–23 minutes, or until a toothpick comes out mostly clean.
- Use white whole wheat flour: Substituting white whole wheat flour works, though the texture will be slightly denser than with all-purpose flour.
- Add-ins: Swap the chocolate chips for chopped nuts (walnuts or pecans) or dried fruit if you prefer a less chocolaty breakfast.
- Banana alternative: If you don’t love banana flavor, use an equal amount of unsweetened applesauce for a milder result.
FAQ
While the original recipe uses eggs, you can try replacing each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to thicken) to make an egg-free version. Results may vary slightly in texture.
Can you make this gluten-free?
Yes. Replace the all-purpose flour with a cup-for-cup gluten-free all-purpose flour blend that contains xanthan gum. The cake will be similar in flavor, though texture can vary depending on the flour blend.
Can I use a loaf pan?
This batter will fit a standard loaf pan. Increase the baking time to 50–60 minutes and tent the top with foil if it begins to brown too quickly. Check doneness with a toothpick inserted in the center.
Storage
Store leftover cake wrapped or in an airtight container in the refrigerator for 3–5 days. Keeping it chilled preserves freshness and helps the texture hold up when slicing.
Freezer Directions
After baking, cool the cake completely on a rack for at least an hour. Remove it from the pan, wrap tightly in foil or plastic wrap, then place inside a freezer-safe bag or container. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
More of our Favorite…
Breakfast Cake Recipes
- Banana Breakfast Cake
- Blueberry Breakfast Cake
- Apple Cake with Cream Cheese Frosting
Serving Suggestions
Serve slices warm or at room temperature. This breakfast cake pairs beautifully with a hot pour-over or French press coffee, a dollop of nut butter, or a light drizzle of maple syrup. For a heartier breakfast, serve with Greek yogurt and fresh fruit on the side.
Pumpkin Breakfast Cake
Summary: A tender, spiced pumpkin breakfast cake with a brown sugar pumpkin swirl and dark chocolate chips—perfect for fall mornings or a weekend brunch.
Author: Lee Funke
Prep: 20 mins • Cook: 40 mins • Total: 1 hr • Servings: 12
Ingredients
Dry
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1/2 cup dark chocolate chips
Wet
- 1 medium banana, mashed (about 1/2 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 (or other milk)
- 3 tablespoons melted coconut oil
Pumpkin Topping
- 3 tablespoons pumpkin puree
- 3 tablespoons light brown sugar
Instructions
- Preheat the oven to 350ºF. Line a 9×9-inch baking pan with parchment paper so you can lift the cake out easily after baking.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until evenly combined.
- In a large mixing bowl, mash the banana, then whisk in the pumpkin puree and eggs until smooth. Add vanilla, almond milk, and maple syrup and whisk until combined. (If using applesauce instead of banana, mix it in here.)
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. The batter should be thicker—if it seems too thin, add 2–4 tablespoons more almond milk as needed. Finally, stir in the melted coconut oil and fold in the dark chocolate chips.
- Pour the batter into the prepared pan and smooth the top. In a small bowl, mix 3 tablespoons pumpkin puree with 3 tablespoons light brown sugar until combined. Spoon dollops of the brown sugar pumpkin mixture across the top of the batter. Use a knife or toothpick to gently swirl the topping through the batter for a marbled effect. Add a few extra chocolate chips on top if desired.
- Bake for 20 minutes, then rotate the pan 180° and bake for an additional 20 minutes, or until a toothpick inserted near the center comes out mostly clean.
- Remove from the oven and let the cake rest for a few minutes. Lift the cake from the pan using the parchment paper and transfer to a cooling rack. Allow it to cool at least 15 minutes before slicing so it sets and slices cleanly.
Tips & Notes
- This recipe was rewritten on October 5, 2023 to clarify measurements and instructions.
- If the batter is not pourable, thin it with an extra 2–4 tablespoons of almond milk. The ideal batter should be thick but spreadable.
- Bake times can vary by oven and altitude; check for doneness with a toothpick and adjust as needed.
Nutrition
Calories: 226 kcal, Carbohydrates: 37 g, Protein: 5 g, Fat: 7 g, Fiber: 2 g, Sugar: 13 g
Nutrition information is automatically calculated and should be used only as an approximation.
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