Mini chocolate pumpkin cakes

Serves: 12 (makes 12 mini cakes)

Time to make: 35 mins

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

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Instructions

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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 144 cal

Kilojoules 600 kJ

Protein 5 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 8 g

Dietary fibre 3 g

Sodium 70 mg

Calcium 50 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.