Instant Pot or Slow Cooker Chocolate Chip Pumpkin Streusel Breakfast Cake

Instant Pot or Slow Cooker Chocolate Chip Pumpkin Streusel Breakfast Cake

This breakfast cake is pure comfort food without the guilt.  Moist pumpkin cake dotted with mini chocolate chips and topped with a thick cinnamon oat streusel…you won’t have any leftovers but if you do, store them in the refrigerator wrapped in an air tight container for up to 4 days.

Ingredients:

Crumb Topping

  • 3/4 cup old fashioned oats
  • 1/4 white whole wheat flour (or gluten free flour of choice)
  • 1 tsp. cinnamon
  • 2 Tbsp. Maple Syrup or Honey
  • 2 Tbsp. butter, melted and slightly cooled

Cake:

  • 2 cups white whole wheat flour (or regular flour or gluten free flour)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • 2 Tbsp. butter, melted and slightly cooled
  • 1 large egg
  • 1 Tbsp. vanilla extract
  • 1 (15 oz) can pumpkin puree (not pie filling)
  • 1 tsp. apple cider vinegar or lemon juice
  • 1/3 cup pure maple syrup, honey or agave
  • 1 cup mini chocolate chips (I used Enjoy Life)

Directions for Instant Pot:

  1. Mix the dry ingredients for the cake in a bowl (flour through spices).
  2. In another bowl whisk together the melted butter, cooled, with the egg through maple syrup.
  3. Fold the wet ingredients into the dry ingredients just until blended.  Fold in the Chocolate Chips
  4. Prepare the Crumble.  Fork together the Oats through cinnamon, add in melted butter and maple syrup, mixing until incorporated and no dry bits remain.
  5. Pour cake into a greased 8 inch diameter by 3 inch deep Corning-ware (or equivalent) (a springform pan would work great as well).  Top with Crumble
  6. Cover with foil.
  7. Pour 1 1/2 cups of water into the Instant Pot and place trivet inside of pot on top of water.  Place the cake pan on the trivet, place the lid on the Instant Pot and close the valve to sealing.
  8. Set the Instant Pot to “Slow Cook” and manually change the time to 2 hours.
  9. After 2 hours the Instant pot will automatically switch to (keep warm)
  10. When your ready to serve, remove the lid, pull out the cake and allow to cool for 10 minutes and serve.
  11. Enjoy plain or with Greek yogurt, whipped cream or frozen Vanilla Yogurt.

Directions for Slow Cooker:

  1. Mix the dry ingredients for the cake in a bowl (flour through spices).
  2. In another bowl whisk together the melted butter, cooled, with the egg through maple syrup.
  3. Fold the wet ingredients into the dry ingredients just until blended.  Fold in the Chocolate Chips
  4. Prepare the Crumble.  Fork together the Oats through cinnamon, add in melted butter and maple syrup, mixing until incorporated and no dry bits remain.
  5. Pour cake into a foil lined Slow Cooker that has been spraying with oil. Top with Crumble
  6. Cover with the lid and cook on low for  2 hours.
  7. After 2 hours, remove the lid, pull out the cake and allow to cool for 10 minutes and serve.
  8. Enjoy plain or with Greek yogurt, whipped cream or frozen Vanilla Yogurt.