Chocolate Pumpkin Mini Cakes
Indulge in the perfect blend of rich cocoa and seasonal warmth with these delightful Chocolate Pumpkin Mini Cakes! Combining the velvety decadence of semi-sweet chocolate chips with the earthy sweetness of pumpkin puree, these moist and flavorful mini treats are spiced with cinnamon and nutmeg for a cozy autumn twist. Ready in just 35 minutes, they’re perfect for busy fall gatherings or sweet midweek indulgences. Topped with an optional dusting of powdered sugar, these mini cakes are as visually charming as they are delicious. Whether you’re baking for a festive dessert table or simply craving a creative way to enjoy pumpkin and chocolate together, these easy-to-make Chocolate Pumpkin Mini Cakes will brighten any occasion!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup semi-sweet chocolate chips
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir well to combine.
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well blended.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of one of the cakes comes out clean.
Allow the mini cakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Once the cakes are completely cool, dust the tops lightly with powdered sugar for an elegant touch.
Serve and enjoy your Chocolate Pumpkin Mini Cakes!
Nutrition Facts
Calories |
3704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 601.6 g | 219% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 363.6 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 377 mg | 29% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2770 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
