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Pumpkin Protein Breakfast Cake. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.

Pumpkin breakfast cake cut into squares.

Mel’s Easy Kitchen

Pumpkin Protein Breakfast Cake

A pumpkin breakfast cake made with oat flour, eggs and protein powder.

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Prep Time 10

Cook Time 25

Rest / chill / marinate 5

Total Time 40

Servings: 1 servings

Course: Breakfast

Calories: 385

Ingredients Equipment Method Nutrition Notes

Ingredients

1/2 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

Equipment

7-by-5 1/4-inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons

Method

Heat the oven to 350°F and grease a baking dish approximately 7 by 5 1/4 inches.
Whisk pumpkin, egg whites, egg, vanilla and syrup. Fold in protein powder, oat flour, baking powder and spice.
Spread in the dish and bake about 25 minutes, until the center is set. Cool briefly before serving. Extra toppings are not included in the nutrition.

Nutrition

Calories: 385kcalCarbohydrates: 35.6gProtein: 39.6gFat: 9.5g

Notes

Nutrition is an estimate per stated serving, based on the source recipe. Brands and portion sizes affect the result.

For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.

Inspired by Michelle Hoover.

Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients. Cool baked portions before covering; freeze individual portions for longer storage.

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Photo of a similar dish.

Photo credits

Inspired by Michelle Hoover.

Photo: Maya Krampf / Wholesome Yum · Pinterest source.

Pumpkin Protein Breakfast Cake