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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.
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?
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?
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.
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 !!
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!
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!
This is my favorite Whole 30 breakfast!
Love hearing that!
Love this recipe !!! Thank you for sharing !
I prefer it without the apples though – would you know the calorie breakdown without the apples ??
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.
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.