Mini Pumpkin & Chocolate Chip Cakes Recipe

Shashi Charles | Savory Spin Updated

Mini Pumpkin & Chocolate Chip Cakes showcase two of Fall's most tempting combinations. And you get your own little cake!

Mini Pumpkin & Chocolate Chip Cakes Photo

There are some people, like my friend Mike, who subscribe to the notion that baking is a science more than it is an art. But I am not one of them. To me, the idea of adjusting ingredients according to smell or feel or personal opinion instead of exact measurements and directions is more what baking is about. Of course, this leads to more experimentation and redoing of recipes so I can write down exact measurements and all — but that's part and parcel of what makes this baking thing so therapeutic, at least for me.

Sometimes, things go awry and I end up with a total mess that's inedible, like my many unsuccessful attempts at making potato toffee. Other times, I end up with something that looks like Frankenstein baked up a mush loaf of soup and berries, but incredulously, tastes like Jamie Oliver stepped in and lent a hand. And then, every now and then, I manage to pull something out of the oven that my daughter will eat even though she knows it has beets in it!

Mini Pumpkin & Chocolate Chip Cakes Picture

These mini pumpkin & chocolate chip cakes fall into that second category. They started off looking pretty darn scary in my mixing bowl. When I threw leftover pumpkin puree, coconut oil, chocolate chips and coconut sugar into a bowl, I began to think that the result might be like that failed potato toffee. But, then I had the idea to add some coconut flour into the mix — and by George — that coconut flour performed its magic and pulled all the ingredients together!

I baked these cakes in these adorable mini cake pans my daughter gave me for my birthday, and, I gotta say, when they cooled down, they were delightful to savor — even though they weren't the prettiest cakes around. Pumpkin and chocolate are such a pleasant combination and these two flavors shine in these gluten free, mini pumpkin and chocolate chip cakes. They are sure to please your taste buds and tickle your senses. Sweet, but not too sweet, with a sinfully luscious texture, these cakes have an ingredient list that could even justify eating cake for breakfast!

Mini Pumpkin & Chocolate Chip Cakes Image

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Mini Pumpkin & Chocolate Chip Cakes Recipe

    4 Servings

Ingredients

  • 1 cup Pumpkin Puree
  • 1/4 cup Coconut Oil, Melted
  • 1/2 cup Coconut Sugar
  • 2 Eggs
  • 1/2 cup Semisweet Chocolate Chips
  • 1/2 cup Coconut Flour
  • 1/2 teaspoon Baking Powder

Directions

  1. Preheat oven to 350°F.
  2. Combine the pumpkin, melted coconut oil, coconut sugar, eggs and chocolate chips in a bowl and mix well.
  3. Stir in the coconut flour and baking powder.
  4. Pour mixture into mini 4-inch cake pans.
  5. Bake for 20 minutes.
  6. Let cool and enjoy!

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Cooking Method:
Baking
Category:
Pumpkin
Tags:
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Related Recipes:
Pumpkin Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Cake Recipes, Fall Recipes, Chocolate Recipes
Recipe Yields:
4 cakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Shashi Charles
Recipe Yields: 4 cakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts

Serving Size 1 cake
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 195
Calories 426

% Daily Value*
38%
Total Fat 24g
87%
  Saturated Fat 17g
1%
Sodium 35mg
17%
Total Carbohydrate 50g
11%
  Dietary Fiber 9g
  Sugars 38g
14%
Protein 7g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Shashi Charles

About Shashi

Shashi comes up with all sorts of happy, healthy treats on her blog, Savory Spin. She's our resident gluten free desserts fanatic, and things are gettin' yummy.