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    Home » Blog » Breakfast » Pumpkin Swirl Breakfast Cake

    Pumpkin Swirl Breakfast Cake

    January 28, 2023 by burntapple 8 Comments

    Pumpkin swirl breakfast cake is the perfect way to start your day with a delicious and nutritious breakfast. This recipe is easy to make and can be customized to suit your personal taste preferences. The pumpkin puree and spices give this cake a unique and rich flavor, while the swirl of cream cheese adds a touch of decadence.

    pumpkin swirl breakfast cake recipe
    pumpkin swirl breakfast cake recipe

    Making Pumpkin Swirl Breakfast Cake

    Begin by preheating your oven to 350 degrees F. Grease and flour an 8 inch round baking pan. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk.

    pumpkin swirl breakfast cake
    pumpkin swirl breakfast cake

    Cream the Yogurt, Powdered Sugar and Egg White

    In a separate bowl, beat the greek yogurt, egg white and powdered sugar together until smooth. Drop spoonfuls of the yogurt mixture over the pumpkin batter in the pan. Use a knife to swirl the yogurt mixture into the pumpkin batter.

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    Baking the Cake

    Bake the pumpkin swirl breakfast cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

    Delicious Pumpkin Swirl Cake for Breakfast

    Pumpkin swirl breakfast cake is a delicious and nutritious way to start your day. The pumpkin puree is a good source of fiber and vitamin A, while the cream cheese adds a touch of decadence. This cake can be served warm or at room temperature. It's perfect for a weekend brunch, or as a special treat for a holiday breakfast.

    Gluten Free Dairy Free

    Pumpkin swirl breakfast cake is also a great option for those who are looking for a gluten-free or dairy-free option. You can substitute gluten-free flour for the all-purpose flour, and use a dairy-free yogurt alternative to make this cake suitable for those with dietary restrictions.

    A Healthy Pumpkin Cake

    In conclusion, pumpkin swirl breakfast cake is a delicious and nutritious way to start your day. It's easy to make, easy to customize, and perfect for a weekend brunch or a special holiday breakfast. With its unique combination of pumpkin puree and yogurt, this cake is sure to become a family favorite.

    Love cake for breakfast? Try this delicious matcha cake recipe!

    Pumpkin Swirl Breakfast Cake

    For the Cake:

    • 3 tbsp butter
    • ½ cup brown sugar or coconut sugar
    • ½ tsp vanilla
    • 1 egg
    • ½ cup pumpkin puree (do not use pumpkin pie puree)
    • ½ cup unbleached all purpose flour
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • 1 ½ tsp pumpkin pie spice

    For The Topping:

    • ¼ cup plain or vanilla greek yogurt
    • ¼ cup powdered sugar
    • 1 egg white
    • ¼ tsp vanilla (omit if you use vanilla greek yogurt)
    • 1 tbsp unbleached all purpose flour

    Directions

    Preheat oven to 350 degrees. Lightly grease an 8 inch round cake pan.

    In a bowl, mix together the flour, baking powder, baking soda and pumpkin pie spice. Set aside for later use.

    In a mixing bowl, beat together the butter, brown sugar, egg, and vanilla on medium speed until mixture becomes light and fluffy. Stop mixer and scrape the bowl if necessary. Turn mixer to low and slowly add in the flour mixture until mixture becomes well blended.

    Spread the mixture into the cake pan, filling it ⅔ of the way full.

    In another bowl, combine the topping ingredients. Whisk for approximately one to two minutes or until mixture becomes smooth and creamy. Spoon the batter onto various parts of the cake. Using a spatula or knife, make swirls in the cake.

    Bake at 350 degrees for 25-30 minutes. Cake is done when toothpick inserted into the center comes out clean. Remove from oven and allow to cool for twenty minutes before removing the cake from the pan.

    Makes 8 servings

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    « The Perfect Treat: Apricot Coconut No Bake Cookies
    Balsamic Garlic Basil Chicken »

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    Reader Interactions

    Comments

    1. Eva Lu Hale

      October 09, 2012 at 1:25 am

      Do you eat this warm or cold?

      Reply
      • healthydealsnsteals

        October 09, 2012 at 4:56 am

        I prefer it warm, but cold is fine too.

        Reply
    2. Kelly - Two Kids Cooking and More

      November 01, 2012 at 4:54 pm

      This looks so delicious! And we loved the monster eye tacos you linked up last week and are hoping you'd share this recipe at our Linky Party this week too!

      Show and Tell: Thanksgiving Recipes and Crafts Linky Party

      Hope you stop by and share again!

      Reply
    3. Rocky Mountain Woman

      October 22, 2013 at 4:13 pm

      Warm from the oven this would sure get your day off to a great start! love it!

      Reply

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    About Me

    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

    Burnt Apple became my personal coffee shop--a place to share, talk and vent! I share minimal ingredient recipes with five ingredients or less and ready in under thirty minutes!

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