• In the autumn time I am seeking for opportunities to use pumpkin in my bakes as the season is so short. Here we have mini cupcakes pure pumpkin or the same batter with some cocoa addition. For getting more than just-pumpkin-cupcakes inside are: wheat and buckwheat flours, chia seeds and toffee pieces. The preparing is very easy and quick, you even do not need to use mixer, just beat everything together in a bowl. My cupcakes are shaped as leaves, pumpkins and acorns for more autumnal mood but baked as ordinary mini cupcakes will be nice too. If you like you can frost them with sugar icing however it is not necessary. Enjoy!


    16 mini cupcakes



    • ¾ cup sugar
    • 1/3 cup all purpose flour
    • 1/3 cup buckwheat flour
    • ¼ cup spelt flour or whole flour
    • 1/8 cup chia seeds
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼  teaspoon salt
    • 1 teaspoon cinnamon
    • 2 eggs
    • ½ can (8 oz) pumpkin puree
    • ½ cup canola oil
    • ½ cup toffee pieces
    • 1 tablespoon dark cocoa
    • 1 tablespoon milk



    Grease and line mini muffin pan. Preheat oven to 350°F.

    In a large bowl stir together sugar, all flours, chia seeds, baking powder, soda, cinnamon and salt. Add eggs, pumpkin and oil. Stir in toffee pieces. Mix until combined. Pour half of the batter evenly into 8 prepared pan holes. Add cocoa and milk to the remaining cake mixture and mix until incorporated. Spoon cocoa batter to the remaining pan holes. Bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

    If you wish to frost cupcakes beat ½ cup icing sugar with 2-3 tablespoons warm water until smooth. Pour over cupcakes.


    The recipe is inspired by Better Homes and Gardens' 'Fall Baking' magazine however changed by me.

    Category: Cupcakes/muffins.

    Tags:chocolate, cocoa, pumpkin, toffee.

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