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Pumpkin Chocolate Chip Breakfast Cake

Pumpkin Chocolate Chip Breakfast Cake: A Cozy Delight

This Pumpkin Chocolate Chip Breakfast Cake is a delightful blend of warm pumpkin spices and chocolate chips, perfect for cozy autumn mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for a gluten-free option.
  • 2 teaspoons baking powder Essential for leavening.
  • 2 teaspoons pumpkin pie spice Substitute with a mix of cinnamon, nutmeg, and ginger if needed.
  • 1 teaspoon salt Balances sweetness.
  • 1 te teaspoon baking soda Helps the cake rise.
  • 1 cup brown sugar Coconut sugar can be a healthier alternative.
  • ½ cup unsalted butter Melted coconut oil is a suitable dairy-free substitute.
  • 1 cup granulated sugar Contributes sweetness.
  • 2 eggs Flax eggs can make this recipe vegan-friendly.
  • 1 cup pumpkin puree Opt for fresh homemade puree for best results.
  • 1 teaspoon vanilla extract Enhances flavor.
  • ½ cup buttermilk Plant milk mixed with vinegar or lemon juice can be used as a substitute.
  • 1 cup semisweet chocolate chips Feel free to experiment with other types.
For Finishing Touch
  • 2 tablespoons granulated sugar Sprinkled on top before baking.

Equipment

  • oven
  • mixing bowls
  • hand mixer
  • spatula
  • baking pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13"x9" baking pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, salt, and baking soda.
  3. In a large mixing bowl, cream together the brown sugar, granulated sugar, and softened unsalted butter until light and fluffy.
  4. Add eggs one at a time, mixing in the pumpkin puree and vanilla extract until well combined.
  5. Fold the dry flour mixture into the wet ingredients until just combined.
  6. Stir in the buttermilk and fold in the semisweet chocolate chips.
  7. Pour the batter into the greased baking pan and sprinkle with granulated sugar.
  8. Bake for 30-35 minutes, checking for doneness with a toothpick.
  9. Cool in the pan for at least 20 minutes, then slice and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

This cake can be customized with your favorite mix-ins. Store leftovers for up to 3 days at room temperature or freeze for longer storage.

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