Pumpkin Protein Breakfast Cake Recipe
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.
- 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
