Pumpkin Breakfast Cake

Ingredients

• 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

Steps

1. 1

   Preheat the oven to 350ºF and line a 9x9-inch pan with parchment paper.

2. 2

   Add all of the dry ingredients to a bowl and whisk together. Set aside.

3. 3

   Next, add the banana, pumpkin, and eggs into a large mixing bowl and whisk until combined. Add the vanilla, almond milk, and maple syrup and mix again.

4. 4

   Slowly add the dry ingredients to the wet ingredients and mix.

5. 5

   Finally, add the coconut oil and mix. The batter should be thicker. A runny batter will result n a mushy center. Transfer the batter to the lined pan.

6. 6

   In a small bowl, mix the pumpkin and brown sugar. Add dollops of the brown sugar mixture to the top of the batter. Use a knife or toothpick and swirl the pumpkin over the top of the cake. Top with more chocolate chips.

7. 7

   Bake for 20 minutes, turn the pan 180º, and bake for an additional 20 minutes.

8. 8

   Remove from the oven when a toothpick comes out mostly clean. It will continue to bake for a few minutes.

9. 9

   Gently lift the parchment paper and place the cake on a cooling rack. Allow the cake to cool for at least 15 minutes before slicing.