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This cozy Pumpkin Apple Breakfast Bake is fall wrapped up in a single dish. It’s warm, nourishing, and ridiculously easy to prep. If you’re craving all things pumpkin and apple the moment September hits, welcome to the club.
I usually hold off on pumpkin recipes a bit longer, but not this year. I gave in early and I’m so glad I did. To keep the apple love alive, I brought both flavors together in this breakfast bake. It’s like autumn gave you a hug. These are just one of the delicious apple recipes I love to make in the fall, combining comforting flavors with a lighter twist.
What you’ll love about it:
- Just 10 minutes of prep before it hits the oven
- Naturally sweetened and grain-free
- Family-friendly and meal-prep approved
- Loaded with healthy fats, fiber, and protein
As a nutritionist, I get asked all the time for egg-less breakfast ideas. While this dish does use eggs, it has a mellow texture and flavor that even non-egg lovers tend to enjoy. For an extra protein boost, try serving it with my Homemade Breakfast Sausage Patties. It’s a power combo that keeps you full for hours.
Tips and serving suggestions:
- Doubles easily for a weekend brunch crowd
- Swap coconut milk for cottage cheese to bump up the protein
- Drizzle with maple syrup or a dollop of nut butter when serving
- Pair with a hot cup of coffee or chai for full fall vibes
This dish fills the house with cinnamon spice and comfort. It’s the kind of recipe your kids ask for again and again. It’s part quiche, part bread pudding, and totally craveable.
Other Breakfast Bakes you will enjoy:
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.
Enjoy!
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 8×8 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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!
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!
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! 🙂
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.
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!
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 🙂
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 satisfies my craving for pumpkin (everything) as fall started. Thank you!!
You are welcome!!! I’ve had the same cravings 🙂
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!!