Instant Pot Pumpkin Chocolate Chip Breakfast Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dense, moist pumpkin cake with chocolate chips and the warm spice of fall, cooked in a pressure cooker for convenience. A comforting treat that works for breakfast or dessert any time of year.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup (120 g) whole-wheat pastry flour or (125 g) white whole-wheat flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 5 large eggs
- 1/2 cup (115 g) packed light brown sugar
- 2 Tbsp (28 g) unsalted butter, melted
- 3/4 cup (180 g) plain Greek yogurt
- 3/4 cup (185 g) pumpkin puree (solid-pack pumpkin)
- 1 tsp vanilla extract
- 1/2 cup (88 g) chocolate chips, milk or dark
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 415mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 498mg
- Calcium
- 163mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.