As the autumn leaves start to fall, there’s nothing quite like indulging in a treat that embodies the comforting flavors of the season. These Pumpkin & Oatmeal Mini Cakes are a delightful creation that combines the earthy sweetness of pumpkin with the hearty goodness of oats. Perfectly portioned and rich in flavor, these mini cakes are designed to bring a warm and cozy feeling with every bite. Topped with a luscious homemade maple caramel, they offer a luxurious treat that’s hard to resist.

Pumpkin is the star ingredient in these mini cakes, and for a good reason. Not only does it add a natural sweetness and moist texture, but it also comes packed with nutritional benefits. Pumpkin is rich in vitamins A and C, which are essential for maintaining healthy skin and boosting the immune system, especially during the colder months. Additionally, it’s high in fiber, which aids digestion and helps keep you feeling full and satisfied.

Incorporating pumpkin into your regular diet can contribute to overall well-being. Its antioxidant properties can help protect your body against free radicals, and the beta-carotene found in pumpkin has been linked to reducing the risk of certain cancers. With these mini cakes, you’re not just enjoying a delicious dessert; you’re also treating your body to a nutritious and wholesome ingredient that’s perfect for this time of year.

I hope you enjoy making these delicious Pumpkin & Oatmeal Mini Cakes! If you need any further adjustments or have additional recipes to work on, feel free to ask!

Ingredients

• 1 cup oat flour
• 1 egg
• 1/2 cup pumpkin purée (approximately 250 g fresh pumpkin, steamed and blended)
• 1/4 cup maple syrup
• 1/4 cup avocado oil (or any other neutral oil)
• 1/2 tbsp. baking powder
• 1/4 tsp. pumpkin spice
• 15 g pecan halves for garnish (2 halves per mini cake)
• 1/4 cup homemade maple caramel (optional)
• A bit of oil for greasing the pan cups

Directions

1. Preheat the oven to 350°F (175°C) and grease a mini cake pan, lining with parchment paper.
2. Prepare pumpkin purée if not using store-bought, by steaming and blending fresh pumpkin. Set aside to cool and thicken.
3. In a mixing bowl, combine the egg, pumpkin purée, maple syrup, and avocado oil, stirring until all ingredients are thoroughly mixed.
4. Gradually add the oat flour, baking powder, and pumpkin spice to the mixture, stirring until just combined. Be careful not to over-mix.
5. Fill the cups of your greased and lined baking pan with the batter, and garnish each mini cake with two pecan halves.
6. Bake in the preheated oven for approximately 30 minutes, or until the cakes turn golden brown.
7. Once baked, remove the mini cakes from the oven and allow them to cool before serving.
8. Serve the mini cakes with a drizzle of homemade maple caramel, if desired.

Prep Time: 30 minutes
Baking Time: 30 minutes
Servings: 6 Mini Cakes

Nutritional Information

• Per 1 Cookie:
  • Energy: 281 calories
  • Protein: 6.18 g
  • Fat: 17.74 g
  • Carbohydrates: 26.75 g
  • Fiber: 1.8 g

Storage

• Store your mini cakes in an airtight container in the fridge for up to 1 week for optimal freshness.

Notes

• Enjoy these delightful treats as a breakfast option, a satisfying snack, or a sweet ending to any meal.
• These mini cakes are naturally gluten-free, making them an ideal treat for those with dietary restrictions.