Pumpkin breakfast cake is a delicious morning treat! Easy Pumpkin cake, streusel topping and glaze poured over the top, you’ll definitely want to keep this recipe!
This pumpkin breakfast cake is both sweet and savory and would taste great with a side of fresh fruit or bacon.You can use canned pumpkin puree or make your own, either way, your tastebuds will enjoy the taste of fall.
How to Make this Easy Pumpkin Cake Recipe
Combine all of the cake ingredients and pour them into a pan, top with the streusel and bake. Add the glaze and let it cool for just a bit before enjoying warm (or room temperature).
It’s an incredibly simple breakfast cake that goes great with that hot cup of morning coffee!
As a side note, the streusel topping uses oats, and you can use whichever you prefer, I personally use old fashioned oats because I like the way it turns out, but you can do quick-cook, steel, rolled, etc.
You can also assemble the entire cake the night before, then refrigerate overnight if you’d like. Just take it out about 30 minutes prior to putting it in the oven, to allow it to warm up a bit before cooking. {Even if you don’t do this, it will be fine, you’ll just have to adjust the cooking time a bit.}
Is it bad to eat cake for breakfast?
If anyone tells you that eating cake for breakfast is bad, remove them from your life because you don’t need that negativity. Breakfast cakes are a time-honored tradition (I mean, hello — coffee cakes exist!) If you’re truly worried about the sugar content and it affecting your diet, you can always make the healthier substitutions and make the cake a bit more socially acceptable.
What is pumpkin puree?
Pumpkin puree is exactly that. It’s cooked down pumpkin that has been run through a blending process to make it as smooth as baby foods. Nothing else should be listed as an ingredient for pumpkin puree unless its some form of preservative to maintain freshness (if store-bought).
The Ingredients Needed for the Pumpkin Breakfast Cake
Ingredients needed to make Pumpkin Cake:
- Softened butter
- Sugar
- Eggs
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Pumpkin puree
Ingredients needed to make The Streusel Topping:
- Oats {I used old fashioned}
- Brown sugar
- Flour
- Cinnamon
- Cold butter
Ingredients needed to make The Glaze:
-1 cup powdered sugar
-2 TBSP milk
How to Make Pumpkin Breakfast Cake
In a large bowl, combine all of the cake ingredients and mix well.
Pour into a prepared 9×13 baking dish.
In another bowl, blend together the streusel topping and cut in the cold butter. I personally use a fork and a knife to do this because I do not own a pastry cutter.
Sprinkle the topping over the unbaked cake.
Bake at 350 degrees for 35-45 minutes until a toothpick can be inserted and come out clean.
Allow the cake to cool for 10 minutes while you make the glaze.
Whisk together the powdered sugar and milk (if you use a small liquid measuring cup to mix in, it creates an easier time for pouring).
Drizzle the glaze over the cake and allow it to cool for another 10-15 minutes before serving.
Pumpkin Breakfast Cake
Pumpkin breakfast cake is a delicious morning treat! Easy Pumpkin cake, streusel topping and glaze poured over the top, you’ll definitely want to keep this recipe!
Print Pin Rate
Servings: 12
Calories: 398kcal
Ingredients
Cake
- 3/4 cup butter softened
- 1 cup sugar
- 3 eggs
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree
Streusel Topping
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 1/4 cup cold butter
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
-
Combine all ingredients for the cake, mix well and pour into a 9×13 pan.
-
Blend streusel topping, cutting in the cold butter until mixture is crumbly. Sprinkle across the top of the unbaked cake.
-
Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
-
Allow cooling for about 10 minutes. While cooling, whisk the powdered sugar and milk. Drizzle all over the cake and allow it to cool for another 10-15 minutes. Enjoy!
Nutrition
Serving: 1g | Calories: 398kcal | Carbohydrates: 58g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 345mg | Potassium: 144mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3710IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
Do you refrigerate pumpkin cake?
For best results, I recommend storing any uneaten pumpkin cake inside your fridge for up to 1 week. Make sure to keep it well wrapped or in an airtight container to maintain maximum freshness.
What is the difference between pumpkin puree and pumpkin pie filling?
Canned pumpkin is pure pumpkin puree and nothing more. Canned pumpkin pie filling is pumpkin puree plus sweetener and seasonings so that it’s much more convenient for turning into an actual baked pumpkin pie.
Interchanging the two in a recipe will yield poor results a majority of the time, so it is helpful to make sure that you are looking at the labels and grabbing the correct can as they can often look similar.
How do you puree a pumpkin?
If you have your own pumpkin handy, why not use it and skip the trip to the store? Preheat your oven to 325 and cut your pumpkin in half. Remove all of the seeds and pulp (we don’t need those).
Rub cooking oil on the rind of the pumpkin and cover each half with foil. Bake foil side up for an hour until fork tender.
Scrape the pumpkin meat from the rind and puree in small batches using your blender, strain it through a cheesecloth to remove any stringy pieces or chunks. You can then use as directed in recipes or finish cooling or portion into baggies and freeze for up to a few months.
Pumpkin breakfast cake is a delicious morning treat! Easy Pumpkin cake, streusel topping and glaze poured over the top, you’ll definitely want to keep this recipe!
