Brown Sugar Swirl Pumpkin Breakfast Cake

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Indulge in the perfect fall breakfast treat: Pumpkin breakfast cake, complete with a delightful brown sugar pumpkin swirl and chocolate chips.

Cake for breakfast? Absolutely! This pumpkin breakfast cake is a scrumptious choice to enjoy throughout the season. With its enticing brown sugar pumpkin swirl and chocolate chips, it’s sure to satisfy your morning cravings.

Inspired by our popular pumpkin muffin and pancake recipes, this breakfast cake offers a delightful twist. We aimed for a naturally sweetened treat that would please our taste buds from the moment we wake up.

Our pumpkin breakfast cake boasts a light and fluffy texture, thanks to all-purpose flour, while remaining wonderfully moist with pumpkin puree, mashed banana, and coconut oil. The pumpkin brown sugar topping adds just the right touch of sweetness to every bite. Simply bake it at 350ºF for 40 minutes.

Gather your ingredients:

Brown Sugar Swirl Pumpkin Breakfast Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Servings 12


Dry Ingredients:

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 1/2 cup dark chocolate chips

Wet Ingredients:

  • 1 medium banana mashed (about 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

Pumpkin Topping:

  • 3 tablespoons pumpkin puree
  • 3 tablespoons light brown sugar


  • Preheat the oven to 350ºF and line a 9×9-inch pan with parchment paper.
  • In a bowl, whisk together all the dry ingredients and set aside.
  • In a large mixing bowl, combine the mashed banana, pumpkin, and eggs until well combined. Add the vanilla, almond milk, and maple syrup, and mix thoroughly.
  • Gradually add the dry ingredients to the wet ingredients, mixing well. Then, add the melted coconut oil and mix until you have a thick batter.
  • Transfer the batter to the lined pan.
  • In a small bowl, mix the pumpkin and brown sugar. Dollop this mixture onto the batter and swirl it gently with a knife or toothpick. Sprinkle more chocolate chips on top.
  • Bake for 20 minutes, then rotate the pan 180º and bake for an additional 20 minutes.
  • Remove from the oven when a toothpick inserted mostly comes out clean. The cake will continue to cook for a few minutes.
  • Let the cake cool on a rack for at least 15 minutes before slicing.


  • If the batter is too thick, add 2-4 tablespoons more almond milk to thin it out.
  • Keep in mind that baking time may vary depending on your oven and elevation. Enjoy your delicious breakfast cake!

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