Brown Sugar Swirl Pumpkin Breakfast Cake

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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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