Mini chocolate pumpkin cakes
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12 (makes 12 mini cakes)
Time to make:
$0.30 per serve
(at time of publication)
Full ingredients list:
1 1/4 cups (185g) wholemeal self-raising flour
1/4 cup (30g) unsweetened cocoa powder, sifted
1/3 cup (60g) lightly packed brown sugar
1/2 teaspoon cinnamon
200g peeled butternut pumpkin, finely grated
2 tablespoons sunflower oil
1 teaspoon vanilla extract
2/3 cup (160ml) reduced-fat milk
40g dark chocolate, melted
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Line a 12 x 1/3 cup muffin tray with paper cases.
Step 2Sift flour, cinnamon and cocoa into a large mixing bowl. Add sugar and stir to combine. Whisk eggs, oil, vanilla and milk together in a separate bowl. Add the wet ingredients to the dry ingredients and combine. Stir through grated pumpkin.
Step 3Divide batter between paper cases. Bake for 15–18 minutes, or until cooked through when tested with a skewer. Leave the muffins to cool in the tray for 5 minutes, and then turn them out onto a wire rack to cool completely.
Step 4Once completely cool, drizzle the top of each cake with a little melted dark chocolate and serve.
About this recipe
First published: April 2016