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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.
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!
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.
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 🙂
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 🙂
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!!
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!
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?
I freeze it in portions, defrost in the fridge and then heat up in the microwave or oven if I want it warm : )
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!
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!
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.