Whole Wheat Pumpkin Skillet Cake

Melt Unsalted Butter (4 Tbsp) in a hot skillet. Remove from the heat and stir in the Brown Sugar (1/2 cup) . Let that cool before whisking in the Eggland's Best Classic Egg (1) . Once cooled and egg is whisked in, add the Vanilla Extract (1/2 tsp) .

Add the Banana (1/2) and Canned Pumpkin Purée (1/3 cup) to the mix and stir until incorporated.

Mix the Whole Wheat Flour (1 cup) , Baking Soda (1/2 tsp) , Simply Organic Cinnamon, Ground (1/2 tsp) , Ground Nutmeg (1/4 tsp) and Salt (1/4 tsp) in a medium bowl. Then add the dry ingredients to the pumpkin mixture.

Finally stir in those Walnuts (1/2 cup) and Semi-Sweet Chocolate Chips (1/2 cup) . Smooth the top and place in a preheated oven for 15 to 20 minutes.

For whipped cream, start with Heavy Cream (2 cups) and add Powdered Confectioners Sugar (2 Tbsp) and Vanilla Extract (1 Tbsp) . Using an electric mixer, beat for about 5 minutes until it is the consistancy you want.