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Pumpkin Chocolate Chip Breakfast Cake

Pumpkin Chocolate Chip Breakfast Cake

  • Author: Mary
  • Total Time: 50-55 minutes
  • Yield: 9 servings 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

Pumpkin Chocolate Chip Breakfast Cake is a moist, flavorful, and slightly sweet cake that combines the comforting taste of pumpkin with melted chocolate chips for a cozy morning treat. Easy to prepare with pantry staples and warm spices, this cake offers the perfect balance of sweetness and texture, making it an ideal way to start your day or enjoy as a snack.

Ingredients

Scale

Wet Ingredients

  • 1 cup pure pumpkin puree
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Sugars and Chocolate

  • 3/4 cup brown sugar, packed
  • 3/4 cup chocolate chips (use dairy-free chocolate chips for dairy-free option)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, blend the pumpkin puree, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and well combined.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until incorporated. Avoid overmixing to keep the cake light and tender.
  5. Fold in Chocolate Chips: Carefully fold the chocolate chips into the batter, reserving a few to sprinkle on top before baking for extra visual appeal.
  6. Bake: Pour the batter evenly into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted near (but not in) the chocolate chips comes out clean or with just a few crumbs.
  7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps set the texture for perfect slicing.

Notes

  • Use room temperature ingredients for even mixing and improved texture.
  • Do not overmix the batter to keep the cake soft and fluffy.
  • Use fresh cinnamon and nutmeg for the best aroma and flavor.
  • Test doneness by inserting a toothpick just outside melted chocolate spots to avoid false positives.
  • Allow cake to cool properly before slicing to prevent crumbling.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/9 of cake)
  • Calories: 240
  • Sugar: 18g
  • Sodium: 200mg
  • Fat: 11g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: pumpkin cake, breakfast cake, chocolate chip, pumpkin chocolate chip cake, moist breakfast cake, fall dessert, gluten-free pumpkin cake

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Find it online: https://marysplate.com/pumpkin-chocolate-chip-breakfast-cake/