Introduction

This Pumpkin Protein Breakfast Cake is a delicious and nutritious way to start your day. Packed with warm pumpkin flavor and protein, it makes a satisfying morning treat that’s quick to prepare and perfect for meal prep.

A rectangular white baking dish holds a single-layer pumpkin-colored baked cake with a slightly rough, cracked surface texture. In the center of the cake is a dollop of white cream lightly dusted with brown spice. Behind the cake, there is a clear glass filled with iced coffee showing layers of creamy light brown and darker brown swirls, topped with ice cubes. A small white ghost-shaped candle with black eyes and arms extends out on the left side of the glass. The scene is set on a white marbled countertop with a tiled backsplash faintly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ 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 smooth and well combined.
Step 3: Add the protein powder, baking powder, oat flour, and pumpkin spice to the wet ingredients. Fold gently until all ingredients form a uniform batter.
Step 4: Pour the batter into the prepared baking dish and bake in the oven for 25 minutes, or until the cake is set in the center.
Step 5: Remove from the oven and let the cake cool before serving. Top with extra maple syrup, yogurt, or sliced banana if desired.

Tips & Variations

For a sweeter cake, add a bit more maple syrup or a sprinkle of cinnamon sugar on top before baking.
You can swap the protein powder for your favorite flavor or type to customize the taste.
If you don’t have oat flour, finely ground rolled oats work well as a substitute.
Add chopped nuts or pumpkin seeds on top for extra crunch.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 20–30 seconds before eating for a warm breakfast.

How to Serve

The image shows a golden-brown baked dessert in a white ceramic dish with a soft, spongy texture on top. A spoon is lifting a chunk of the dessert, revealing the moist, slightly crumbly interior that is the same orange-brown shade as the top layer. On the surface of the dessert inside the dish, there is a dollop of white cream sprinkled lightly with brown spice, placed near the corner. The background is a white marbled texture, and the focus is on the dessert and the spoon holding the piece. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option if fresh pumpkin isn’t available.

Is it possible to make this cake vegan?

This recipe relies on eggs for structure, so to make it vegan, you would need to experiment with egg substitutes like flax eggs and potentially adjust the baking time and texture.

Pumpkin Protein Breakfast Cake Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

This Pumpkin Protein Breakfast Cake is a nutritious and delicious way to start your day, combining the warm flavors of pumpkin and pumpkin spice with a boost of protein. Perfectly moist and lightly sweetened with maple syrup, this gluten-free cake is easy to prepare and bakes up quickly for a healthy breakfast or snack.

Author: Lila
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Wet Ingredients

½ cup pumpkin puree
2 egg whites
1 whole egg
1 tsp vanilla extract
2 tsp maple syrup

Dry Ingredients

1 scoop unflavored protein powder
2 tbsp gluten free oat flour
1 tsp grain free baking powder
1 tsp pumpkin spice

Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 7×5.25 inch baking dish thoroughly to prevent sticking during baking.
Mix Wet Ingredients: In a medium mixing bowl, whisk together the pumpkin puree, egg whites, whole egg, vanilla extract, and maple syrup until the mixture is smooth and fully combined.
Combine Dry Ingredients With Wet: Add the unflavored protein powder, gluten free oat flour, grain free baking powder, and pumpkin spice to the wet ingredients. Fold gently until the batter is evenly mixed without over stirring.
Pour and Bake: Pour the batter into the prepared baking dish, smoothing the top. Place it in the preheated oven and bake for 25 minutes, or until the center of the cake is set and a toothpick inserted comes out clean.
Cool and Serve: Remove the cake from the oven and allow it to cool before serving. Serve topped with extra maple syrup, yogurt, or sliced bananas for added flavor and nutrition.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Maple syrup amount can be adjusted based on your preferred sweetness level.
Ensure protein powder is unflavored to keep the subtle pumpkin taste.
Gluten-free oat flour makes this recipe suitable for those avoiding gluten; regular oat flour can be used if gluten is not a concern.
Allow the cake to cool before slicing to maintain its structure and texture.

Keywords: pumpkin protein cake, gluten free breakfast, healthy pumpkin recipe, protein breakfast bake, easy pumpkin cake