Seattle decided to throw a full-on storm this weekend… sideways rain, howling wind, and Halloween décor scattered halfway down the block. By the time I made it home, drenched and cold, I lit a candle, grabbed a blanket, and whipped up these Mini Chocolate Pumpkin Breakfast Cakes. Because sometimes the best way to warm up is with chocolate and pumpkin in the oven.

They filled the house with that perfect cozy smell. Cocoa, cinnamon, and warm pumpkin. The kind of scent that instantly makes you forget about the storm outside.

Why You’ll Love These Mini Cakes

If you’re someone who runs out the door with coffee and a half-charged phone (like me), let this be your reminder that breakfast still matters.

Studies continue to show that a balanced, high-protein breakfast supports:

• Stable energy throughout the morning
• Improved focus and mood thanks to steady blood sugar
• Better muscle recovery and metabolism, especially if you lift or train regularly

These little cakes check all those boxes. They’re packed with protein from cottage cheese, eggs, and vanilla protein powder, but still taste like dessert. The texture is soft and brownie-like with melty chocolate chips in every bite.

Ingredients

• ⅔ cup canned pumpkin
• 3 eggs
• ½ cup cottage cheese
• 1 teaspoon vanilla extract
• ¼ cup dark cocoa powder
• 1 ⅓ cups oat flour
• ½ cup coconut sugar
• 1 scoop vanilla protein powder
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ¼ cup mini chocolate chips

Instructions

Preheat oven to 350°F and lightly grease a mini loaf pan.

Blend wet ingredients: In a food processor, combine pumpkin, eggs, cottage cheese, and vanilla. Process until smooth.

Mix dry ingredients: In a medium bowl, whisk together cocoa powder, oat flour, coconut sugar, protein powder, cinnamon, and baking powder.

Combine: Pour the wet mixture into the dry and fold together until smooth. Stir in mini chocolate chips.

Bake: Spoon the batter evenly into mini loaf molds and bake for 17–20 minutes, or until a knife comes out clean.

Cool & enjoy: Let cool on a wire rack. Perfect warm or chilled straight from the fridge the next morning.

How to Make Them Yours

• Add a spoonful of almond butter on top for healthy fats.
• Swap chocolate chips for chopped walnuts or pecans.
• Drizzle with Greek yogurt “frosting” for an extra protein hit.
• Freeze extras! They reheat beautifully for a grab-and-go breakfast.

Nutrition-Forward Notes

Each mini loaf offers a balance of:

• Protein: for lean muscle maintenance and recovery
• Complex carbs: from oat flour and pumpkin for long-lasting energy
• Fiber + antioxidants: from cocoa and pumpkin to support digestion and reduce inflammation

Final Thoughts

Whether you’re dashing to work, school drop-off, or the gym, these Mini Chocolate Pumpkin Breakfast Cakes make eating breakfast effortless! Next time the wind howls outside your window, light a candle, bake a batch, and set yourself up for a better morning tomorrow.

If you loved these Mini Chocolate Pumpkin Breakfast Cakes, you’ll also love my Mini Pumpkin Breakfast Cakes or these Cottage Cheese Pumpkin Cookies, both high-protein, cozy, and perfect with your morning coffee. Don’t forget to grab the More Protein eBook for more cozy, high-protein ideas that make fueling your body simple (and delicious)!