Pumpkin Chocolate Chip Mini Cakes
Deliciously moist and dense pumpkin cakes with the perfect amount of chocolatey goodness.
Ingredients
- 1 1/2 cups quick oats (blended into a fine oat flour)
- 1/4 cup semi-sweet chocolate chips
- 1/2 tbsp ground flaxseed
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup nut milk (I used unsweetened vanilla almond milk)
- 1/2 cup canned pumpkin
- 1 1/2 tbsp pure maple syrup
Instructions
- Preheat the oven to 350° F.
- Combine the oat flour, ground flaxseed, cinnamon, pumpkin pie spice, baking powder, and baking soda in a large mixing bowl.
- Make a well in the center of the bowl, then add in the nut milk, canned pumpkin, and pure maple syrup.
- Mix all wet ingredients well to combine, then slowly mix the wet into the dry to form a smooth cake batter.
- Gently fold in the chocolate chips, reserving some to top your mini cakes with as desired.
- Distribute the batter evenly between 5-6 ramekins or miniature cake pans.
- Top each mini cake with a few more chocolate chips.
- Bake the mini cakes for about 30 minutes, or until a toothpick inserted comes out clean.
- Let the mini cakes cool completely before removing them from the pans (if using ramekins, you can eat them straight out of the ramekins once they've cooled off a bit).
- Dig in and enjoy!
Notes
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