Mini chocolate pumpkin cakes

This article is your ultimate guide to making delicious mini chocolate pumpkin cakes. With a perfect blend of chocolate and pumpkin, these cakes are a treat to your taste buds. We promise you a fun, engaging, and informative read. So, let’s dive right into it!

Ingredients

• 1 cup sugar (200g)
• 3/4 cup vegetable oil (180ml)
• 1 teaspoon vanilla extract (5ml)
• 2 large eggs
• 1 cup canned pumpkin (225g)
• 1 1/2 cups all-purpose flour (180g)
• 1/4 cup cocoa powder (25g)
• 1 teaspoon baking powder (5g)
• 1/2 teaspoon baking soda (2.5g)
• 1/2 teaspoon salt (2.5g)

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves: 6

Nutritional Facts Per Serving

Calories: 375
Protein: 6g
Carbohydrates: 45g
Fat: 20g

Instructions

1. Preheat your oven to 350°F (180°C). Prepare a muffin pan by lightly greasing it or lining it with paper liners.
2. In a large bowl, combine sugar, oil, and vanilla extract. Beat in the eggs one at a time, then stir in the canned pumpkin.
3. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients into the wet mixture, stirring until the batter is smooth.
5. Scoop the batter into the prepared muffin pan, filling each muffin cup about 2/3 full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips

1. Do not over-mix the batter as it can make the cakes tough.
2. Use a scoop or a large spoon to ensure even distribution of the batter.
3. Check the cakes a few minutes before the stated baking time to avoid over-baking.

Serving Suggestions

Our mini chocolate pumpkin cakes are best served fresh. They can also be stored in an airtight container for up to a week. They’re perfect with a cup of hot chocolate or a glass of milk. You can also garnish them with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Get ready to impress your family and friends with these delightful mini chocolate pumpkin cakes. Happy baking!

MINI CHOCOLATE PUMPKIN CAKES

This article is your ultimate guide to making delicious mini chocolate pumpkin cakes. With a perfect blend of chocolate and pumpkin, these cakes are a treat to your taste buds. We promise you a fun, engaging, and informative read. So, let’s dive right into it!

5 from 1 vote

Print Share Email Tweet Pin

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Nutritions

Nutrition Facts

MINI CHOCOLATE PUMPKIN CAKES

Amount per Serving

Calories

375

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

45

g

15

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 cup sugar 200g
• ¾ cup vegetable oil 180ml
• 1 teaspoon vanilla extract 5ml
• 2 large eggs
• 1 cup canned pumpkin 225g
• 1 ½ cups all-purpose flour 180g
• ¼ cup cocoa powder 25g
• 1 teaspoon baking powder 5g
• ½ teaspoon baking soda 2.5g
• ½ teaspoon salt 2.5g

Instructions

• Preheat your oven to 350°F (180°C). Prepare a muffin pan by lightly greasing it or lining it with paper liners.
• In a large bowl, combine sugar, oil, and vanilla extract. Beat in the eggs one at a time, then stir in the canned pumpkin.
• In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
• Gradually add the dry ingredients into the wet mixture, stirring until the batter is smooth.
• Scoop the batter into the prepared muffin pan, filling each muffin cup about 2/3 full.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

TIPS

1. Do not over-mix the batter as it can make the cakes tough.
2. Use a scoop or a large spoon to ensure even distribution of the batter.
3. Check the cakes a few minutes before the stated baking time to avoid over-baking.

SERVING SUGGESTIONS

Our mini chocolate pumpkin cakes are best served fresh. They can also be stored in an airtight container for up to a week. They’re perfect with a cup of hot chocolate or a glass of milk. You can also garnish them with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.