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Mini chocolate pumpkin cakes
Baking
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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 sugar
  • 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.

    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)

    • 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.
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    Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut
    First published: Oct 2016

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