Pumpkin Protein Breakfast Cake
This pumpkin protein breakfast cake is the ultimate breakfast hack! It’s gluten-free, tastes like dessert, and it’s packed with protein for a filling breakfast.
Table of contents
Why you’ll love this Pumpkin Protein Breakfast Cake
I’m always looking for more high-protein breakfast options that aren’t just another smoothie. I love recipes like my Protein Breakfast Biscuits, and wanted more options for fall! Recently, I had some canned pumpkin puree left over and decided to try to make a breakfast cake with it, and it turned out perfectly!
Here’s why you’re going to love it…
- Cottage cheese-free and dairy-free! Cottage cheese and high protein go hand in hand on the internet these days, which leaves everyone out who can’t have dairy. This recipe is dairy-free and cottage cheese-free!
- Simple to make. Mix everything together in one bowl and bake. It couldn’t be easier!
- Sweet, but not overly sweet. This recipe is the perfect sweet (but not too sweet) breakfast option that will actually keep you full! It still feels like you’re eating a fluffy cake, but it’s nowhere near as sweet as something like a super sweet cinnamon roll.
The Ingredients for Pumpkin Protein Breakfast Cake
See the recipe card below for full information on ingredients and quantities.
| Ingredient | What it does | Potential swap |
| Pumpkin puree | This is the main ingredient for that fall flavor! | I wouldn’t try to swap it out in this recipe. |
| Egg and egg whites | Eggs help bind the cake together and give it a rise, while also adding extra protein. | I haven’t been able to make this cake without eggs. |
| Protein powder | I like to use a dairy free, unflavored protein powder. | You should be able to swap out other protein powders. |
| Oat flour | This helps act as a binder. Be sure to use a gluten-free oat flour! | I haven’t tried to swap this, but almond flour would be the next best option. |
| Baking powder | This helps the cake rise. I like to use a grain-free baking powder! | You can make a homemade baking powder. |
| Pumpkin pie spice | This adds that signature pumpkin spice flavor. | You can also just use cinnamon, or your own pumpkin spice blend. |
| Maple syrup | This adds a hint of sweetness | Honey |
How to make Pumpkin Protein Breakfast Cake
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Whisk the pumpkin, egg, egg whites, vanilla and maple syrup together until well combined.
Step two. Add the protein powder, baking powder, oat flour and pumpkin spice and fold until combined into a batter. Pour the batter into the prepared baking dish and transfer to the oven.
Step three. Bake for 25 minutes or until the cake is set in the center.
Step four. Remove from the oven and allow to cool before serving topped with extra maple syrup, yogurt, or sliced banana!
Michelle’s Tips & Tricks
- Batch cook! This recipe is best fresh, but it still tastes good the next day! Make two pans and store one in the fridge to have for breakfast the next day.
- Experiment with different sizes. I use a small baking dish to make this recipe for a little single serving. If you don’t have a baking dish that’s the same size, you can use one that’s close in size and modify the cook time as needed. You can even try to use a muffin tin and reduce the cook time for mini round cakes.
Recipe FAQS
The batter is definitely best suited for baking since it mostly relies on eggs for it to rise in the oven. I wouldn’t try to pan-fry this batter.
The eggs are a main source of stability to bind this recipe together since it doesn’t really use a lot of flour. You could likely make a similar version with more flour and flax eggs, though it would take a lot of tweaking.
Other Gluten-Free Pumpkin Recipes to Try…
If you tried this Pumpkin Protein Breakfast Cake or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!
Pumpkin Protein Breakfast Cake
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Ingredients
- ½ cup pumpkin puree
- 2 egg whites
- 1 whole egg
- 1 tsp vanilla extract
- 2 tsp maple syrup, see notes
- 1 scoop unflavored protein powder
- 2 tbsp gluten free oat flour
- 1 tsp grain free baking powder
- 1 tsp pumpkin spice
Instructions
- Preheat the oven to 350 F and grease a 7×5.25" baking dish well (I use this set).
- Using a medium mixing bowl, whisk the pumpkin, egg, egg whites, vanilla and maple syrup together until well combined.
- Add the protein powder, baking powder, oat flour and pumpkin spice and fold until combined into a batter.
- Pour the batter into the prepared baking dish and transfer to the oven. Bake for 25 minutes or until the cake is set in the center.
- Remove from the oven and allow to cool before serving topped with extra maple syrup, yogurt, or sliced banana!
