Description
Mini pumpkin cakes filled with rich chocolate, perfect for fall gatherings or a sweet treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Grease a mini muffin pan.
- Mix pumpkin puree, sugars, oil, eggs, and vanilla in a bowl.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients until just mixed.
- Fold in chocolate chips.
- Spoon batter into mini muffin cups, filling 3/4 full.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan.
Notes
- Store in an airtight container for up to 3 days.
- For extra chocolate, add more chocolate chips.
- Top with powdered sugar or whipped cream if desired.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
