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.
Why Pumpkin and Apple Breakfast Bake?
Think of a fruit flavored quiche. Is that a thing? Maybe I’m not doing it justice, but just know….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.
And just so we’re clear, I am completely 100% on board with these breakfast bakes. Such a great alternative to eggs, and with protein! I am still loving my Maple Banana Nut Breakfast Bake.
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!
Hi! 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!
Hi 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.
This was good but the prep time was definitely a bit longer than 10 minutes. Peeling and then dicing the apple took a long time. And it definitely had to be in the oven longer than the time stated but over all the taste was good. I liked that there was no added sugars in it. My daughter and I kept going back for more!!
This satisfies my craving for pumpkin (everything) as fall started. Thank you!!
You are welcome!!! I’ve had the same cravings 🙂
This 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!
Great 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!
Ooh, hemp protein shake? Recipe? 😀
This looks amazing! i have an egg allergy — do you have any recommendations for a substitution?
Hi Abby, without eggs it would be tough because of the custard consistency. You could try flax eggs to help it bind.
I used flax eggs and it was perfect!! Thanks for the recipe.
So glad to hear!!! Thanks for the tip 🙂
What is pumpkin pie spice? Just something you find in a package at the store?
Yes, 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!
What is the calories, fats, carbs and protein percentage in each serving of the pumpkin apple breakfast bake?
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.
Just 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.
Here 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.
Thanks! 🙂
I’m not a huge fan of coconut milk. Can you suggest a substitute?
You 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!
Hi! 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!
Yes, the canned coconut milk!
Do you think applesauce would work instead of banana?
Yes, the banana is there for some sweetness. It might not be as sweet, but still good!
Could the reason why my bake is so soft is because I used Silk coconut milk instead of canned?
Maybe, 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!
also beware of the possible added sugars in silk milks. the can of coconut milk is JUST coconut milk.
What size can of kind of pumpkin did you use?
I would like to know this too!
I 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!
This 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 🙂
So glad to hear, Julia!
I 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?
Yes, 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!
Made this last night & it’s very yummy. Do you think I can freeze individual servings?
Hi! Can you freeze this or make into mini “muffins” using a muffin tin?
I think that would be a great idea to put in mini muffins! Cooking time will be shorter, check after around 20 mins
Ok great – do you think they’d freeze ok?
I would love to know about freeing as well!
I am not sure about the freezing because of the coconut milk. But it might still be ok!
This 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!
Thank you, Katharine!!!
She did state in the ingredients to peel and dice the apples!!
This 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.
Hi 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.
Then 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.
Just 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
You are welcome, Nicole!! Glad this helps you 🙂
Girlfriend 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!
Great news!! Thanks for sharing 🙂
What 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!
Hi Donna, for my oven, 35 minutes does create a more pudding type consistency. 40-45 minutes is more quiche like and firm.
Amy, 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!
Hi! 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!
Hi April, I would try about 1 cup almond flour. Let me know how it works!
Love 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😊
Made 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.
YAY!! Love to hear that!!
Is there a way to make this a little drier I really like it but it’s just too moist
Hi Mary, you could add coconut flour. I would add about 1/4 cup. This recipe will not be Whole30 compliant with that addition, FYI.
Hi 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.
Hi 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.
Made this today and it was super! Thanks for the recipe!
You are welcome! thanks for stopping by 🙂
Made 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.
Hi 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!
Great 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.
I am disappointed as well. The flavor is very flat and bland. Trying to figure out a way to salvage it.
I’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.)
Are you able to provide nutritional information for your recipes? This sounds absolutely delicious. Thanks!
My 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.
Is it okay to make the night before and bake the next morning?
Hi there, I haven’t tried that before, but it should be okay. Let me know how it turns out if you do!
How many calories are in a piece of the pumpkin apple breakfast bake?
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.
Any good substitute for egg? Would applesauce work?
Apple 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,
I 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
That’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!
What can I use to replace the banana ?
I don’t know, the banana is one of the primary components. You could leave it out, but not sure about taste and consistency.
I just made this but used Almond Milk & walnuts instead & it came out amazing! Thank you so much for sharing!!!
14 ounce can of pumpkin or 30 ounce?
1 cup, so measure out a cup from your canned pumpkin. This is not the entire can.
This 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.
I can’t have banana’s. Is there something else I can use?
That’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.
IS it supposed to be super dense after cooking? I cooked mine for the first time for 37 minutes.
Yes, it’s dense. The pumpkin is heavy!
OMG!! 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!
So glad you liked it, Lisa!
I’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.
Hi 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.
Thanks 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!
Woohooo!!!
I made this to take to our friends’ house for a brunch. Everyone loved it!
Woohooo!!
This 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. 🙂
Can 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.
Sure!
This 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!
YAY!! Glad you love it!
I 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!!!
Great 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!
Do you use the big can or small can of pumpkin? I am using pumpkin from my garden and need in oz. Thanks!
Mine 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?
It should be soft! You could place back in the oven to firm up for another 10-15 minutes.
I 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!
With the whole fat coconut milk, how do I soften it up so that it is easy to mix??
You can always heat up in the microwave for about 15 secs or so.
Can I use almond milk in place of the coconut milk?
You can try, but the full fat coconut milk adds an extra element of healthy fat And creaminess.
Love this recipe !!! Thank you for sharing !
I prefer it without the apples though – would you know the calorie breakdown without the apples ??
This is my favorite Whole 30 breakfast!
Love hearing that!
This was excellent. I will surely make it again. Tastes like pumpkin pie, and a real treat when eating whole30.
Next time I will try it with less coconut milk, thinking it might be a bit firmer, more like cake, less like pie, and in an attempt to bring out more of the pumpkin pie flavor, and less coconut. Thank you Amy!
I made this and it is excellent!! I enjoy it for breakfast or a mid morning snack. I made it in the weekend and put it in my fridge. It is awesome. Don’t expect it to be like a bread, expect it to be like a pumpkin pie filling. i even forgot one of the eggs and it was still wonderful! I will make this a lot!
Great, so glad you love it!
Just found this recipe- I love how easy it is to make, how delicious it is and on top of all that its guilt free !!
The actual calorie count is lower than what is listed?? In the comments it is 115 for 9 servings sizes and it states 224kcal. I would like to make sure it is correct for my calorie count
Please look at the calorie count in the notes of the recipe. The comment section was from a few years ago based off of Yummly’s nutrition facts (can’t validate their source, but this before I had the nutrition facts on my site). I know that the nutrition tracker I use on my website is accurate. The 224 calories is for 6 servings. If you cut it into 9 servings it would be right around 150 kcals.
This was really good, especially with a drizzle of maple syrup. I added a few raisins to add a bit more texture. I think you could easily add in other nuts or ingredients to mix it up.
Is there a way to get the custardy consistency of pumpkin pie with this recipe? Mine came out a bit crumbly compared to a standard custard. Did I mess up the technique or is it more of a function of coconut milk vs dairy?
Hi Amy, I have a question.. I made this but my batch is super watery and it’s not cooking. I left it in for almost an hour but it’s still super sloppy and not solid…. do you have any suggestions?
Hi Mariko, it shouldn’t be watery. Did you use full fat coconut milk and enough eggs?