Pumpkin Protein Breakfast Cake Recipe
Introduction
This Pumpkin Protein Breakfast Cake is a nutritious and delicious way to start your day. Packed with protein and warm pumpkin spice flavors, it’s perfect for a cozy morning treat that fuels you until lunch.
Ingredients
- 1/2 cup pumpkin puree
- 2 egg whites
- 1 whole egg
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 1 scoop unflavored protein powder
- 2 tbsp gluten free oat flour
- 1 tsp grain free baking powder
- 1 tsp pumpkin spice
Instructions
- Step 1: Preheat the oven to 350°F and grease a 7×5.25-inch baking dish thoroughly.
- Step 2: In a medium mixing bowl, whisk together the pumpkin puree, whole egg, egg whites, vanilla extract, and maple syrup until the mixture is smooth and combined.
- Step 3: Add the protein powder, baking powder, oat flour, and pumpkin spice to the wet ingredients. Gently fold until all ingredients are well incorporated into a batter.
- Step 4: Pour the batter into the prepared baking dish and place it in the oven. Bake for about 25 minutes or until the center is set and a toothpick inserted comes out clean.
- Step 5: Remove the cake from the oven and let it cool before slicing. Serve topped with extra maple syrup, yogurt, or fresh banana slices if desired.
Tips & Variations
- Substitute pumpkin puree with sweet potato puree for a different flavor twist.
- Try adding a handful of chopped nuts or dark chocolate chips for extra texture and richness.
- Use a flavored protein powder, such as vanilla or cinnamon, to enhance the pumpkin spice flavor.
- For a vegan version, replace eggs with flaxseed eggs and use plant-based protein powder.
Storage
Store the breakfast cake covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 20-30 seconds or until warmed through. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten free oat flour?
Yes, regular all-purpose flour can be used as a substitute, but the texture may be slightly different. Measure the same amount for best results.
Is this recipe suitable for meal prep?
Absolutely! This breakfast cake keeps well and can be sliced into portions for easy grab-and-go breakfasts throughout the week.
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Pumpkin Protein Breakfast Cake Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Pumpkin Protein Breakfast Cake is a nutritious, high-protein start to your day, combining the warm flavors of pumpkin and pumpkin spice with the richness of maple syrup and vanilla. Made with gluten-free oat flour and unflavored protein powder, it’s a delicious and wholesome option for a quick, energizing breakfast or snack.
Ingredients
Main Ingredients
- 1/2 cup pumpkin puree
- 2 egg whites
- 1 whole egg
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 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: Preheat your oven to 350°F (175°C) and generously grease a 7×5.25 inch baking dish to prevent sticking during baking.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the pumpkin puree, whole egg, egg whites, vanilla extract, and maple syrup until smooth and fully combined.
- Combine Dry Ingredients: Add the unflavored protein powder, gluten free oat flour, grain free baking powder, and pumpkin spice to the wet mixture. Gently fold all ingredients together until you achieve a uniform batter.
- Pour and Bake: Transfer the batter into the greased baking dish, then place it in the preheated oven. Bake for about 25 minutes or until the center of the cake is set and a toothpick inserted comes out clean.
- Cool and Serve: Remove the baking dish from the oven and allow the cake to cool before slicing. Serve topped with extra maple syrup, yogurt, or sliced banana for added flavor and texture.
Notes
- You can adjust the maple syrup quantity to your preferred sweetness or replace it with honey or another natural sweetener.
- Use gluten free oat flour to keep the recipe gluten free, or substitute with regular oat flour if preferred.
- Ensure the baking dish is well greased to make removing the cake easier once baked.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake can be reheated gently in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin protein cake, gluten free breakfast, healthy pumpkin recipe, high protein breakfast, pumpkin spice cake
