This simple Pumpkin Apple Breakfast Bake has all the yummy flavors of fall in one easy dish! Packed full of nutrients, healthy fats, and the perfect balanced nutritious breakfast!
It’s the beginning of September, and I’ve decided to commit myself to pumpkin. Normally I wait a few more weeks, and enjoy all the apple recipes. For the compromise, I combined apples into this delicious dish! This breakfast bake combines pumpkin puree with fresh apples, spices, full fat coconut milk, eggs, a banana for sweetness, and pecans. YOU GUYS. So. Flippin. Delicious.
And can I just tell you how hard this was to photograph? Not because of the dish itself (although it’s a bit harder than others), but because I couldn’t stop eating it. As I continued to photograph, the dish slowly disappeared.
One bite here, one more bite there…..
I mean, do you blame me? I’m on day 16 of another round of Whole30, and actually was wanting something different for breakfast. Normally, I’m totally good with my eggs and avocados. But all this fall hoopla had me wanting something different.
Like pumpkin and fall flavor different.
And I’m totally obsessed. Other benefits: my house has seriously smelled amazing, it was super easy to make, my kids love it for breakfast, and it’s packed with nutrients! So although this dish is a great alternative to eggs, it still actually contains eggs. The addition of pumpkin, apples, cinnamon, and pecans all boost the nutrient value with healthy fats and protein. Great to make us feel fuller longer.
This dish is a perfect addition to your fall breakfast routine. I love this time of year when I make pumpkin and apple dishes to remind me of the coziness of fall. I enjoy the 8-9 month break from pumpkin so that I appreciate it even more these few short months out of the year.
Want to see just how easy this recipe is? Watch this video:
Enjoy!
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Pumpkin Apple Breakfast Bake
Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 2/3 cup full fat coconut milk
- 1 large ripe banana mashed
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon divided
- 1/4 tsp salt
- 1 large apple peeled and diced (I use pink lady)
- 3/4 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.
- In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
- In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan.
- Sprinkle the pecans along the top of the dish, and place in the oven.
- Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
- Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature!
Katlyn says
September 10, 2017 at 6:12 pmHi! This looks amazing! I love anything and everything pumpkin so this is perfect. Is there any substitution that you know of for the coconut milk? I don’t have it with me and I want to make this today!
amy@wholesomelicious.com says
September 10, 2017 at 6:25 pmHi Katlyn!! So glad you want to try! Do you have any nut milks by chance? The full fat stuff is the best, but another milk would also work.
Autumn says
September 15, 2017 at 1:54 pmThis satisfies my craving for pumpkin (everything) as fall started. Thank you!!
amy@wholesomelicious.com says
September 15, 2017 at 4:03 pmYou are welcome!!! I’ve had the same cravings 🙂
Kenya says
September 18, 2017 at 2:20 pmThis is my first Whole30 and this looks amazing! We are getting a little tired of our sweet potato, kale, egg hash every morning. My question is this…this probably isn’t enough for breakfast, right? So would it could as your vegetable (because of the pumpkin), a fruit (because of the apple) and a fat (because of the nuts and coconut milk)? Just trying to think about what else we would need to eat with this. Thanks for any suggestions!
amy@wholesomelicious.com says
September 18, 2017 at 3:40 pmGreat question, Kenya! So yes, vegetable, fruit and fat, but also a bit of protein. It also depends on your breakfast appetite. Sometimes a slice of this can fill me up until noon, other times I want this first thing in the morning, and then I will eat again a few hours later. My husband is not a fan of eggs, so he will do this and a hemp protein shake. He says it fills him up until lunch. Hope that helps!
Amanda Stokes says
October 10, 2017 at 7:43 amOoh, hemp protein shake? Recipe? 😀
Abby says
September 18, 2017 at 4:08 pmThis looks amazing! i have an egg allergy — do you have any recommendations for a substitution?
amy@wholesomelicious.com says
September 19, 2017 at 9:06 pmHi Abby, without eggs it would be tough because of the custard consistency. You could try flax eggs to help it bind.
Molly G says
November 10, 2017 at 3:58 pmI used flax eggs and it was perfect!! Thanks for the recipe.
Amy says
November 10, 2017 at 4:57 pmSo glad to hear!!! Thanks for the tip 🙂
Kelsie says
September 27, 2017 at 12:47 pmWhat is pumpkin pie spice? Just something you find in a package at the store?
amy@wholesomelicious.com says
September 27, 2017 at 1:54 pmYes, you can find it in the spice section of most grocery stores in the US. If out of country, you could make a blend of your own: cinnamon, ginger, allspice, nutmeg, and cloves. There are plenty of pumpkin spice recipes out there!
Lea Hall says
September 28, 2017 at 10:49 amWhat is the calories, fats, carbs and protein percentage in each serving of the pumpkin apple breakfast bake?
amy@wholesomelicious.com says
September 28, 2017 at 3:42 pmIf you divide into 9 servings: 115 calories, 7g fat, 4 g protein, 10 g carbs. If divided into 6 servings: 170 calories, 10 g fat, 15 g carbs, 5 g protein.
Jenn says
September 28, 2017 at 3:29 pmJust made this and it is delicious. Do you by chance have any nutritional information for this recipe (I.e.: calories per serving)?? I am trying to track what I eat along with my exercise program.
amy@wholesomelicious.com says
September 28, 2017 at 3:42 pmHere you go! If you divide into 9 servings: 115 calories, 7g fat, 4 g protein, 10 g carbs. If divided into 6 servings: 170 calories, 10 g fat, 15 g carbs, 5 g protein.
Jenn says
September 28, 2017 at 5:06 pmThanks! 🙂
Sara Walkup says
September 29, 2017 at 2:21 pmI’m not a huge fan of coconut milk. Can you suggest a substitute?
amy@wholesomelicious.com says
September 29, 2017 at 4:33 pmYou could try another nut milk (almond, cashew, Flax, etc). I have only used the real thick coconut milk, but I still think it will work!
Suzie says
September 30, 2017 at 9:05 amHi! When you say full fat coconut milk…is that like a can of coconut milk from the Asian section? Or is is like Silk coconut milk? Thank you!
amy@wholesomelicious.com says
September 30, 2017 at 9:55 amYes, the canned coconut milk!
Marina says
September 30, 2017 at 11:36 amDo you think applesauce would work instead of banana?
amy@wholesomelicious.com says
September 30, 2017 at 1:39 pmYes, the banana is there for some sweetness. It might not be as sweet, but still good!
Bailey Brewer says
October 3, 2017 at 9:31 pmCould the reason why my bake is so soft is because I used Silk coconut milk instead of canned?
amy@wholesomelicious.com says
October 3, 2017 at 10:10 pmMaybe, but it probably needed to cook longer because of the silk. It could also be a difference in ovens, I would give it an extra 5-10 minutes. Although a custard like texture is also yummy in this!
karl says
January 12, 2018 at 3:31 pmalso beware of the possible added sugars in silk milks. the can of coconut milk is JUST coconut milk.
Lisa says
October 5, 2017 at 2:31 pmWhat size can of kind of pumpkin did you use?
Andra says
October 14, 2017 at 9:47 amI would like to know this too!
Amy says
November 23, 2017 at 9:18 amI didn’t use canned pumpkin, but I used 1 cup of pumpkin puree I had left from a pie pumpkin. The recipe calls for 1 cup, so a small can would give you enough for 1 cup!
Julia Antenucci says
October 11, 2017 at 8:31 amThis is wonderful! I’ve been dying to change up my morning routine (I love eggs but it gets old after a while) and this is the perfect compliant breakfast! Yay! It’s so surprisingly sweet 🙂
amy@wholesomelicious.com says
October 11, 2017 at 3:04 pmSo glad to hear, Julia!
Rachel says
October 11, 2017 at 2:50 pmI would love to have this! My questions is: would this actually be Whole30 compliant or is it too similar to its firm rules about no pancakes or treats, even with approved ingredients?
amy@wholesomelicious.com says
October 11, 2017 at 3:03 pmYes, still compliant. I get where their might be some gray area, but as long as you weren’t eating it as a “dessert” or to satisfy a sweet craving it’s definitely ok!
Ashley says
April 2, 2019 at 2:46 pmMade this last night & it’s very yummy. Do you think I can freeze individual servings?
Megan says
October 17, 2017 at 8:42 pmHi! Can you freeze this or make into mini “muffins” using a muffin tin?
amy@wholesomelicious.com says
October 17, 2017 at 9:35 pmI think that would be a great idea to put in mini muffins! Cooking time will be shorter, check after around 20 mins
Megan says
October 18, 2017 at 8:12 pmOk great – do you think they’d freeze ok?
Nicole says
November 22, 2017 at 7:01 pmI would love to know about freeing as well!
Amy says
November 23, 2017 at 9:19 amI am not sure about the freezing because of the coconut milk. But it might still be ok!
Katharine says
October 22, 2017 at 9:11 amThis is so very good – thanks for sharing! A couple edits to the recipe you might want to make for ease of use: clarify if apples should be peeled or not, and add the step where you pour mix into an 8×8 baking dish. This is not criticism at all, I just thought since the recipe is so popular you might want to make it fool-proof!
amy@wholesomelicious.com says
October 22, 2017 at 9:31 amThank you, Katharine!!!
Jennifer says
October 30, 2017 at 1:19 pmThis is not Whole30 compliant. The ingredients may be, but baked goods are not allowed. By labeling it Whole30 you are setting people up to fail in doing a real Whole30 round. There is no gray area. It clearly states in the books and website, no baked goods. You need to do more research on what makes a meal Whole30 compliant.
amy@wholesomelicious.com says
October 30, 2017 at 2:51 pmHi Jennifer, I appreciate your feedback. I have read the books and website of Whole30, and I would have to disagree with you about this being a “baked” good, or that I am setting up people to fail. It’s intended to be the consistency and texture of a breakfast quiche with eggs, vegetable, fruit, and a healthy fat. I also understand the SWYPO concept and this recipe is not recreating junk food (i.e. cookies, pancakes, cake) and turning it into a “compliant” dish. That being said, literally ANYTHING can be made non-compliant if eaten in the wrong way (common offenders: nut butters, bars, fruit, dates, etc). So I will take your advice and caution my readers who are doing Whole30 against eating this to satisfy a sweet tooth or as a dessert. However, most people who have actually made this recipe are loving it because it tastes great, it’s a high protein/high fat breakfast, and kid friendly and are not necessarily on a round of Whole30.
Jessie says
November 7, 2017 at 8:18 amThen don’t make it. Let people make up their own minds as to whether they should include this as part of their Whole 30 plan. I think your comment could have been worded differently to get your point across and not be rude.
Nicole says
January 23, 2018 at 12:16 amJust as a thought: I am having trouble with nausea and stomach plains from a high fiber Whole30 diet. This recipe is the perfect way to calm my stomach on bad days!! Thanks
Amy says
January 23, 2018 at 2:20 pmYou are welcome, Nicole!! Glad this helps you 🙂
D. Womack says
October 31, 2017 at 3:54 amGirlfriend you are a genius! I for maybe the first time in my life look forward to breakfast every day that this is around. I make a double batch and freeze it in serving sizes. I take it out and put in the fridge the night before and grab it as I leave for work. It’s definitely happy food!
amy@wholesomelicious.com says
October 31, 2017 at 4:01 pmGreat news!! Thanks for sharing 🙂
Donna says
November 4, 2017 at 2:41 pmWhat should the end result be consistency wise? I can’t decide if I didn’t bake it long enough or it’s supposed to be like a pudding? Thank you!
Amy says
November 4, 2017 at 3:34 pmHi Donna, for my oven, 35 minutes does create a more pudding type consistency. 40-45 minutes is more quiche like and firm.
Cassandra @ Uncommonly Well says
November 9, 2017 at 8:33 pmAmy, thank you so much for sharing this amazing recipe! I made it for my boyfriend’s birthday breakfast and my whole family loved it! I love recipes like this one that are totally clean eating but you can’t even tell 🙂 I don’t digest oats well but miss baked oatmeal lots so this is a perfect solution!
April says
November 12, 2017 at 11:00 amHi! This looks delicious. If I wanted it to have more of a muffin or bread consistency, would you recommend adding some flour – possibly almond flour? If so, how much? I’m going to make it today!
Amy says
November 12, 2017 at 11:06 amHi April, I would try about 1 cup almond flour. Let me know how it works!
Susan says
November 17, 2017 at 1:02 pmLove this recipe! I have made this at least 4 times already. A couple times I have left out the apple and pecans for a change. I felt like I was having pumpkin pie. Kept me satisfied . . Thank you for the recipe😊
Texas Bubba says
December 1, 2017 at 11:20 amMade this at least 6 times. I did Whole 30 and my wife tagged along with most of what I made. This is her favorite breakfast and I continue to make it for both of us. Really nice alternative to an eggy casserole or breakfast.
Amy says
December 1, 2017 at 1:55 pmYAY!! Love to hear that!!
Mary says
January 9, 2018 at 12:32 pmIs there a way to make this a little drier I really like it but it’s just too moist
Amy says
January 9, 2018 at 12:36 pmHi Mary, you could add coconut flour. I would add about 1/4 cup. This recipe will not be Whole30 compliant with that addition, FYI.
Emmy says
October 19, 2018 at 8:22 pmHi Amy,
I really want to try your recipe, and I was considering adding some sort of flour alternative. I’m doing Whole 30, and I saw this comment and I was wondering why it wouldn’t be compliant. On the official Whole 30 website it says coconut flour is fine. I’m just trying to find a recipe I can make for breakfast ahead of time and just grab it and eat it, as it’s hard for me to eat in the morning due to my thyroid issues.
Amy says
October 19, 2018 at 9:47 pmHi Emmy, the ingredients themselves are compliant, but adding coconut flour puts in the “baked good” category and it would make it more of a bar/brownie type texture instead of a “quiche” like texture. I hope that clarifies.
Ann-Marie says
January 9, 2018 at 5:40 pmMade this today and it was super! Thanks for the recipe!
Amy says
January 9, 2018 at 6:02 pmYou are welcome! thanks for stopping by 🙂
Kar9291 says
January 15, 2018 at 3:17 pmMade this recipe this morning and was sorely disappointed. Under-spiced, bland, and an odd texture. Few too many eggs to be considered a “quiche”. Because I used silk Coconut Milk, I baked it an extra 15 minutes (based on earlier reviewer comments) but it still had a firm pudding (but much less firm than gelatin) texture. I may make this again with alterations (more spice, more bananas, and coconut cream/full fat milk) but more than likely I’ll try other recipes first.
Amy says
January 15, 2018 at 4:37 pmHi there, sorry it didn’t work out. But, I would not use Silk milk in this recipe. It will most definitely not be the same texture because the canned milk adds the extra fat. Hope you try again!
David says
January 16, 2018 at 4:02 pmGreat recipe thank you!! Is the consistency of pumpkin pie normal? I left it in the oven for longer than 45 min. I took it out then put it back in the oven, so would that make a difference. I wanted it to be more firm but I baked it for at least 1 hr and I would say 10 min.
Michelle says
April 17, 2018 at 11:24 pmI am disappointed as well. The flavor is very flat and bland. Trying to figure out a way to salvage it.
Becky says
February 6, 2018 at 2:01 pmI’ve made this twice now…the first time with fresh pumpkin. I think the pumpkin was under ripe because it was not great, but my one year old loooved it! Tried again this evening with canned pumpkin. Doubled the recipe and added maybe 1/2 cup unsweetened applesauce. Delicious!! I’m sure the baby will still love it, but now I think its awesome too! Thanks for the great recipe! (Also, I had only apple pie spice so I just used that and added extra ground nutmeg and cloves.)
Kenneth says
February 15, 2018 at 11:06 amAre you able to provide nutritional information for your recipes? This sounds absolutely delicious. Thanks!
Amy says
February 24, 2018 at 11:23 amMy nutrition label is not working right now, here is the info: If you divide into 9 servings: 115 calories, 7g fat, 4 g protein, 10 g carbs. If divided into 6 servings: 170 calories, 10 g fat, 15 g carbs, 5 g protein.
Jemissa says
February 16, 2018 at 5:13 pmIs it okay to make the night before and bake the next morning?
Amy says
February 16, 2018 at 9:08 pmHi there, I haven’t tried that before, but it should be okay. Let me know how it turns out if you do!
Amy Daley says
February 24, 2018 at 10:44 amHow many calories are in a piece of the pumpkin apple breakfast bake?
Amy says
February 24, 2018 at 11:24 amIf you divide into 9 servings: 115 calories, 7g fat, 4 g protein, 10 g carbs. If divided into 6 servings: 170 calories, 10 g fat, 15 g carbs, 5 g protein.
Katherine Brady says
March 7, 2018 at 8:12 pmAny good substitute for egg? Would applesauce work?
Amy says
March 8, 2018 at 5:59 pmApple sauce wouldn’t work in this recipe, the eggs are pretty important. You could try a Flax egg? But I have never tried without eggs,
Lisa says
April 8, 2018 at 11:01 pmI can not eat bananas. What could I use instead? In the pumpkin apple breakfast bake? I am doing the whole 30 and tired of eggs
Amy says
April 9, 2018 at 9:26 amThat’s a tough one without the bananas. It’s used as both a slight sweetener and binding agent. If you are on Whole30, the additional sweetness of the banana won’t be missed. Add in an additional two eggs in it’s place? I can’t be sure though, because I haven’t tried without bananas. But that would be my best substitution!
Lauren says
April 15, 2018 at 6:23 pmWhat can I use to replace the banana ?
Amy says
April 15, 2018 at 9:11 pmI don’t know, the banana is one of the primary components. You could leave it out, but not sure about taste and consistency.
Kate Smith says
May 1, 2018 at 7:37 amI just made this but used Almond Milk & walnuts instead & it came out amazing! Thank you so much for sharing!!!
Melissa says
May 4, 2018 at 11:11 am14 ounce can of pumpkin or 30 ounce?
Amy says
May 4, 2018 at 11:35 am1 cup, so measure out a cup from your canned pumpkin. This is not the entire can.
Rachel says
July 2, 2018 at 10:21 amThis was extremely delicious! Definitely a keeper. I made a crust of quick oats, coconut oil, a little butter and a drizzle of honey before baking it.
Leslie says
July 12, 2018 at 9:52 pmI can’t have banana’s. Is there something else I can use?
Amy says
July 13, 2018 at 12:09 pmThat’s a tough one in here because it helps to sweetened the dish and works as a binding agent. You could try adding an additional egg, 1/2 cup applesauce, and 1/2 cup more pumpkin puree.
Lisa Oliver says
August 7, 2018 at 8:45 amIS it supposed to be super dense after cooking? I cooked mine for the first time for 37 minutes.
Amy says
August 7, 2018 at 4:35 pmYes, it’s dense. The pumpkin is heavy!
Lisa says
August 25, 2018 at 7:26 amOMG!! What a delightful breakfast option for Whole 30, and life in general. I’m always amazed at how delicious ingredients come together without the addition of sugar ( or any seeetner)! So wonderful; each bite just perfect. I followed the recipe exactly, using a Granny Smith apple ( what I had on hand).5 stars! Thank you for a great recipe!
Amy says
August 25, 2018 at 9:31 amSo glad you liked it, Lisa!
Heather Dennen says
September 13, 2018 at 2:48 pmI’d really appreciate if you take off Whole30 from the description! This is like paleo bread and not compliant to the spirit of Whole30. Please help others by not labeling things Whole30 that are truly not. If it wouldn’t be acceptable for the official Whole30recipes on instagram then it isn’t.
Amy says
September 13, 2018 at 3:57 pmHi Heather, Thanks for stopping by! I do agree that this recipe can be “not considered Whole30”, especially the more I dive into the science background of balancing hormones on this program, even with the ingredients being compliant. The way I understand it, it’s more discouraged for breakfast, but not completely “not allowed!!!” Does that make sense? For that reason, I have taken the Whole30 part off the recipe, however, I do see some benefit in this recipe. It is balanced with part protein (eggs), part veggie, part fruit, and plenty of healthy fat. It can also be paired with more protein for a more rounded compliant meal. I would disagree with the fact that it’s like a Paleo bread, it’s really nothing like a bread (I have plenty of those on my site). Also, just FYI, most people make and love this recipe based on a healthier option to breakfasts, and not for a “Whole30” breakfast.
Ash says
September 18, 2018 at 12:04 amThanks for the amazing recipe! My grocery store didn’t have pumpkin purée, so I used sweet potato purée. Wanted to let you know that it’s delicious both ways!
Amy says
September 19, 2018 at 1:54 pmWoohooo!!!
Gemma says
September 23, 2018 at 5:29 pmI made this to take to our friends’ house for a brunch. Everyone loved it!
Amy says
September 23, 2018 at 8:47 pmWoohooo!!
Tara says
September 25, 2018 at 8:15 amThis is a delicious no sugar option for breakfast! I added shredded coconut on top and it was really nice. I’m doing the Mountain Rose 12 day detox and am delighted that I can actually eat it! It’s like a souffle, next time I may even put it in ramekins. 🙂
Allyson A says
October 5, 2018 at 9:54 amCan the pumpkin apple bake be frozen? I’m on Whole30 and it would be nice to make a big batch of this and freeze half in individual sized portions.
Amy says
October 6, 2018 at 2:58 pmSure!
Lou says
October 10, 2018 at 8:34 amThis is so good! I needed something to satisfy my pumpkin craving while on an extended round of Whole 30 (Whole 90) I used honey crisp apples and Wow! Thanks so much for sharing this wonderful recipe!
Amy says
October 10, 2018 at 12:54 pmYAY!! Glad you love it!
CG says
November 12, 2018 at 3:51 pmI found your recipe on Pinterest and made it today! I had everything on hand, so this was a perfect recipe to stumble on. I’m not currently doing whole30, but have in the past and love incorporating whole30 meals into our weekly breakfast/lunch/dinners. I could barely wait for the bake to cool before trying it. This will be made again. I love custard and this texture is right there! I had extra pumpkin and coconut milk on hand, so i added the extra in plus another egg to balance out the extra ingredients and it still firmed up similar to the texture in the comments. I ended up baking mine for about 40-45 minutes.
Thanks!!!
Kris says
December 16, 2018 at 6:27 pmGreat recipe! I made a few modifications to make it heart healthy for my cardiac patients on saturated fat restrictions. I used egg whites instead of whole eggs and substituted almond milk for coconut milk! Thank you again for sharing!
Natalie Clark says
January 12, 2019 at 1:43 pmDo you use the big can or small can of pumpkin? I am using pumpkin from my garden and need in oz. Thanks!
Maxi anderson says
January 21, 2019 at 11:53 pmMine is super soft still? I put it in for the amount of time called for. Is this how it’s suppose to be or am I doing something wrong?
Amy says
January 22, 2019 at 1:19 pmIt should be soft! You could place back in the oven to firm up for another 10-15 minutes.
Amye says
January 26, 2019 at 11:17 amI love this recipe, I’ve made it twice this past week (during my whole30)! Can I double the recipe and put it in a 9×13 pan? Do you know how long it would take to bake? Thank you!
Mel G says
April 8, 2019 at 11:30 amWith the whole fat coconut milk, how do I soften it up so that it is easy to mix??
Amy says
April 9, 2019 at 1:10 pmYou can always heat up in the microwave for about 15 secs or so.
Natalie says
April 30, 2019 at 4:06 pmCan I use almond milk in place of the coconut milk?
Amy says
April 30, 2019 at 9:45 pmYou can try, but the full fat coconut milk adds an extra element of healthy fat And creaminess.
Jessica Kaercher says
July 14, 2019 at 10:13 pmLove this recipe !!! Thank you for sharing !
I prefer it without the apples though – would you know the calorie breakdown without the apples ??
Smitha @ Running with SD says
September 9, 2019 at 9:23 amThis is my favorite Whole 30 breakfast!