Fit Foodie Finds · by Lee Funke★ 5.0 (2)
Pumpkin Breakfast Cake
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 7%
CARBS 27G61% OF CAL
6G FIBER12G OTHER9G TOTAL SUGAR
FAT 7G36% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pumpkin breakfast cake swirled with brown sugar and studded with chocolate chips, perfect for fall breakfasts. Topped with banana and maple syrup for added richness.
mainamericanbaked good🔥 ovendairy freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 1/2 cup dark chocolate chips
- 1 medium banana mashed (~½ cup)
- 1/2 cup unsweetened pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup plain (unsweetened almond milk*)
- 3 tablespoons coconut oil (melted)
- 3 tablespoons pumpkin puree
- 3 tablespoons light brown sugar
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 7%
CARBS 27G61% OF CAL
6G FIBER12G OTHER9G TOTAL SUGAR
FAT 7G36% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 107mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.