Pumpkin Streusel Snack Cake
A soft, high-protein pumpkin snack cake topped with a warm, cinnamon-oat streusel. Eggland’s Best eggs give the cake its rich, tender texture, while the crunchy streusel adds the perfect cozy touch. Perfect for breakfast, brunch, or a wholesome dessert.
Ingredients
Cake
1 cup pumpkin purée
2 large Eggland’s Best eggs, large
½ cup vanilla Greek yogurt
¼ cup maple syrup
2 tbsp melted butter or coconut oil
1 tsp vanilla extract
½ cup vanilla protein powder
¾ cup oat flour
¼ cup almond flour
1½ tsp cinnamon
½ tsp pumpkin pie spice
1 tsp baking powder
¼ tsp baking soda
Pinch of salt
Streusel
¼ cup rolled oats
2 tbsp oat flour
2 tbsp brown sugar or coconut sugar
1 tsp cinnamon
1½ tbsp melted butter
Preparation
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper for easy removal.
- In a large bowl, whisk together pumpkin purée, Eggland’s Best eggs, Greek yogurt, maple syrup, melted butter, and vanilla extract until smooth and creamy.
- Add protein powder, oat flour, almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Stir gently until fully combined. Pour the batter into the prepared pan.
- In a small bowl, mix oats, oat flour, sugar, cinnamon, and melted butter until crumbly. Sprinkle evenly over the pumpkin batter.
- Bake for 25–30 minutes, or until the center is just set and a toothpick inserted comes out clean.
- Allow the cake to cool slightly before slicing. Enjoy warm for breakfast or as a high-protein snack any time of day.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
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