Brown Sugar Swirl Pumpkin Breakfast Cake
Servings 12
Ingredients
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
Instructions
- 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.
Notes
- 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!