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Pumpkin Chocolate Chip Breakfast Cake Recipe

Pumpkin Chocolate Chip Breakfast Cake Recipe for Cozy Mornings

This Pumpkin Chocolate Chip Breakfast Cake marries comforting pumpkin flavors with decadent chocolate chips, perfect for tranquil mornings or festive brunches.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour substitute with a 1:1 gluten-free flour blend for a gluten-free version
  • 2 teaspoons Baking Powder this leavening agent helps achieve a light texture
  • 1 teaspoon Pumpkin Pie Spice offers warm flavors like cinnamon and nutmeg
  • 1/2 teaspoon Salt enhances the overall flavors
  • 1/2 teaspoon Baking Soda works with acidic ingredients for proper rise
  • 1 cup Brown Sugar adds moisture and a rich caramel flavor
  • 1/2 cup Unsalted Butter can be replaced with coconut oil for a dairy-free option
  • 1/2 cup Granulated Sugar adds sweetness and contributes to a delicious crust
  • 2 large Eggs bind the ingredients together
  • 1 cup Pumpkin Puree use fresh or canned
  • 1 teaspoon Vanilla Extract adds a lovely depth of flavor
  • 1/2 cup Buttermilk can substitute with yogurt or milk mixed with vinegar
  • 1 cup Semisweet Chocolate Chips can substitute with dark or white chocolate chips

Equipment

  • Oven
  • Mixing bowl
  • Electric mixer
  • baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13” x 9” baking pan.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, salt, and baking soda.
  3. In a large mixing bowl, beat together brown sugar, unsalted butter, and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in pumpkin puree and vanilla extract until thoroughly combined.
  6. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  7. Pour in buttermilk and mix gently before folding in chocolate chips.
  8. Pour the batter into the prepared baking pan and smooth the top.
  9. Bake for 30-35 minutes or until a toothpick comes out clean.
  10. Cool in the pan for at least 20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to maintain tenderness. Store in an airtight container for up to 3 days.

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