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Happy Monday!
One day I bought a whole pumpkin. About 10 days later it was still there. I felt really lazy. I didn’t have any specific ideas regarding how to use it. Just like sweet potatoes, I find pumpkin usually too sweet to eat in savory dishes, so I wanted to come up with a nice dessert or breakfast recipe. There are way too many pumpkin pies out there so I thought about it for a sec and then decided that I needed something for breakfast. These mini pumpkin “plumcakes” filled with dark chocolate chips were born! Very few basic ingredients and quick&easy!
MINI PUMPKIN CAKES W/ CHOCOLATE CHIPS {vegan}
by Marta Giaccone
Recipe
yields 8
prep time: 10 mins, cook time: 25 mins, total time: 35 mins
300 gr steamed pumpkin pulp (from a ~500gr pumpkin)
½ cup / 125ml / 100 gr fruit juice or plant-based milk
4 tbsp sweetener of choice
salt
cinnamon
vanilla
¼ cup + 1 tsp / 100 ml light oil
150 gr oat flour (you can pulse rolled oats)
150 gr flour
1 tbsp baking powder
70 gr dark chocolate, roughly chopped
Method
- Preheat oven to 180°C/350°F.
- Blend pumpkin puree and juice/milk together with a pinch of salt, a dash of cinnamon and vanilla and the sweetener. Add to a large mixing bowl.
- Add oil and mix well.
- In a separate bowl sift and mix the flours and the baking powder. Add to main mixing bowl, stir, then fold in chopped chocolate.
- Lightly oil your tartelette molds, then add about 3 heaping tbsp of batter to each of 8 molds. Bake for 25 minutes. Insert a toothpick, if it’s dry then the cakes are ready. Don’t overcook! Let cool before serving.
