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MINI PUMPKIN CAKE

  • Writer: Sabrina Szesny
    Sabrina Szesny
  • Oct 7, 2023
  • 1 min read

A cute pumpkin cake at its best.




Did anyone say they wanted the recipe for the perfect fall cakes? No? Well I don't care, I'm giving it to you anyways. These little tiny pumpkin cakes are soft, warming and the best excuse to eat them all in one session!


These adorable bite sized treats are delicious and give you all the cozy vibes you need this fall season. How about watching a scary movie while enjoying the pumpkin cakes? Or having a potluck or dinner party with friends? Or just enjoy them with a loved one or all by yourself? I hope you all give these a go!




MINI PUMPKIN CAKES



INGREDIENTS


  • 1/2 Hokkaido pumpkin (500 g)

  • 20 g dark chocolate (min. 60% cocoa)

  • 10 ml coconut oil

  • 15 ml maple syrup

  • 50 g oat flour

  • 70 g glutenfree flour

  • 30 g erythrit (or xylitol)

  • some cinnamon

  • a pinch of salt

  • a dash vanilla extract



HOW TO MAKE IT


  1. Preheat the oven to 180°C top/bottom heat.

  2. Wash the pumpkin, cut into small pieces and cook until it is soft.

  3. Then puree the pumpkin with a blender.

  4. In the meantime, chop the dark chocolate and mix with coconut oil and maple syrup.

  5. Add the rest of the ingredients plus the pumpkin and mix everything together to form a batter.

  6. Now pour the mixture into baking cups greased with coconut oil and bake for 20-30 minutes.




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