5 from 2 reviews

Pumpkin Pound Cake with Collagen

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Pound cake on a plate with a fork and a napkin

This may sound weird…but some mornings within 10 minutes of being awake you can find me in the kitchen baking something already. I get an idea and HAVE to make it before it leaves my brain! I have a baking bug in me! 

For those who don’t know…I live in California and it’s September 4th and I’m publishing a PUMPKIN recipe. No, it doesn’t FEEL like Fall in Fresno, California yet. But – YES, you can still find me baking pumpkin goodies from Sept – basically January! #SorryNotSorry 🙂 

Growing up, my Grammie often bought Entenmann’s Pound Cake. I remember coming home from school and it was 1 of 3 things: Chocolate Pudding, her homemade bread rolls, or Entenmann’s Pound Cake. In honor of school being back in session and Fall quickly approaching, I had this desire to make Pumpkin Pound Cake!

The collagen is certainly not a Grammie touch, that is something extra I added. I can only imagine my Grammie’s face if I told her I put collagen in my pound cake HAHA! 

Pound cake sliced on a board with a napkin

Update on life: 

  • I am no longer an Instructor at Cyclebar. One door closes and another opens.
  • September is my birthday month! #Virgo 
  • I went to Dallas at the end of August for Dallas Mania.  I became certified in Pilates Mat Work with a few other girls from BEYOND Studios here in Clovis! 
  • You can find me at BEYOND Studios (Reformer Pilates) 4 days a week and blogging on the other days. 
  • Next week I am headed to the Tastemakers Conference in SLC and I am SO excited to network with other bloggers around the US. 
  • Then, later this month I am going to New Orleans (for the 2nd time this year, what?!) with the Tri-Lamb group. To sum it up – this trip is a 3 day lamb + culinary medicine immersion for a small group of health and nutrition professionals. We will learn the latest lamp nutrition and trend data and how lamb fits into a healthy, balanced American diet, get hands on cooking with lamb, meet & learn from a shepherd, and I am sure much much more!
  • Between all the busyness – I’ve been trying to spend more time with friends and family. Working on keeping the social life alive! I think at the next family gathering I need to bring these Pumpkin Muffin Bites!

What have all of you been up to? Leave me a comment below and let me know! 

Lastly, let’s not forget about this Pound Cake…it’s…

  • Moist
  • Pumpkin-y
  • Only 10 ingredients 
  • Goes great with coffee
  • Is the pound cake of your dreams

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

5 from 2 reviews

Pumpkin Pound Cake with Collagen

Prep: 20 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 25 minutes
Servings: 10 slices
Welcome Fall with this Pumpkin Pound Cake made with Collagen for a boost of protein (because, why not?) Cinnamon, nutmeg, Pumpkin and all things Fall in one delicious slice!


  • 6 Tbsp. unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 3 eggs
  • 1/2 tsp. Vanilla extract
  • 1 1/2 cups All-Purpose Flour
  • 1 cup canned 100% pumpkin
  • 1 scoop collagen peptides (or protein powder, option)
  • 1 Tbsp. Pumpkin Pie Spice ((All-Spice, ginger, cinnamon, cloves, & nutmeg))
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Preheat oven to 350° F and spray a 9×5 inch loaf pan with non stick baking spray.
  • In a stand mixer, cream butter and sugars. Add in the eggs, one at a time, beating well after each addition. Mix in vanilla.
  • Combine the dry ingredients in a separate bowl and then add to the butter/sugar mixture. Then add the pumpkin & beat just until combined.
  • Bake for 60-65 minutes or until toothpick inserted in center comes out clean!
  • Cool for a few minutes, then remove from loaf pan and enjoy!



Collagen is optional. 
Enjoy as is or with nut butter on top!

Nutrition Information

Serving: 1slice, Calories: 272kcal (14%), Carbohydrates: 45g (15%), Protein: 4g (8%), Fat: 9g (14%), Saturated Fat: 2g (13%), Cholesterol: 49mg (16%), Sodium: 183mg (8%), Potassium: 122mg (3%), Fiber: 1g (4%), Sugar: 29g (32%), Vitamin A: 4201IU (84%), Vitamin C: 1mg (1%), Calcium: 56mg (6%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

pumpkin pound cake cut up on a marble board
Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Sounds Awesome! Can you add nuts?

Amy Gorin

This looks and sounds delicious. Great work!

Emily @Sinful Nutrition

I am all about all things pumpkin! This sounds lovely for some weekend baking!

Stacey Mattinson

I’ve never baked with collagen before! Does it bake normally? Any changes?


I want to start baking with collagen more and I think this recipe is the perfect one to try out first!