In my opinion, a breakfast cake is the perfect way to start your day. I turn to our lemon-blueberry breakfast cake constantly in the spring and summer, which inspired me to make this pumpkin chocolate chip variation for the fall. It’s basically a pumpkin spice muffin in cake form, but I like to think of it in the same category as coffee cake. Pair with a pumpkin spice latte, and get ready for the coziest fall morning.
This cake comes together quickly and is soft and dense like a loaf cake (but serves even more). The sugar topping adds a slight crunch that pairs perfectly with the melty chocolate chips; it’s honestly my favorite part. The cake is warmly scented with pumpkin pie spice, which you can buy, but is very easy to make on your own, as you probably already have all of the spices on hand.
In case you want to make it ahead, the cake can be stored in an airtight container in the refrigerator for up to 3 days.
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