
Mini chocolate pumpkin cakes
(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) skim 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.
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.
Nutrition Info (per serve)
-
Calories 144cal
-
Kilojoules 600kJ
-
Protein 5g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 8g
-
Dietary fibre 3g
-
Sodium 70mg
-
Calcium 50mg
-
Iron 1.5mg
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.

This site complies with the HONcode standard for trustworthy health information