Mini chocolate pumpkin cakes

Serves: 12 (makes 12 mini cakes)

Time to make: 35 mins

Total cost: $4.80 / $0.40 per serve

(at time of publication)

Ingredients

1 ¼ cups (185g) wholemeal flour
1 ¼ teaspoons baking powder
½ teaspoon cinnamon
¼ cup (30g) cocoa powder, sifted
⅓ cup (60g) lightly packed brown sugarlight brown cane sugarX
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla extract
⅔ cup (160ml) trim milk
200g peeled butternut pumpkin, finely grated
40g dark chocolate, melted

Instructions

1 Preheat oven to 160°C. Line a 12 x 1/3-cup muffin tray with paper cases.

2 Sift flour, baking powder, 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.

3 Divide 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, then turn them out onto a wire rack to cool completely.

4 Once completely cool, drizzle the top of each cake with a little melted dark chocolate and serve.

Nutrition Info (per serve)

Kilojoules 600kJ

Calories 144cal

Protein 5g

Total fat 5g

–Saturated fat 1g

Carbohydrates 20g

–Sugars 8g

Dietary fibre 3g

Sodium 70mg

Calcium 50mg

Iron 1.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

Try adding mashed baked pumpkin instead for a different flavour and texture.
Make it gluten free: Use gluten-free flour. Check baking powder, cinnamon, cocoa, and chocolate are gluten free.

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