Chocolate Pumpkin Cakes
Try this Chocolate Pumpkin Cakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 8 ounces peanut butter (natural)
- 8 ounces cannned pumpkin
- 1 tsp baking soda (no substitutes)
- 1 cup sugar equivalent (i used 1/2 tsp ez sweetz)
- Carbohydrate 3.64342500133461 g
- Cholesterol 0 mg
- Fat 0.738895000315788 g
- Fiber 1.78450004177326 g
- Protein 1.05602000045178 g
- Saturated Fat 0.434182500186015 g
- Serving Size 1 1 recipe (463g)
- Sodium 1.50675000048405 mg
- Sugar 1.85892495956134 g
- Trans Fat 0.034837000014291 g
- Calories 24 calories
Preheat oven to 350 degrees. Measure out peanut butter, pumpkin, vanilla, unsweetened cocoa powder and add the egg. With an electric mixer combine ingredients well. Spoon into (greased) mini muffin pan or fill a 16 inch piping bag and pipe into (greased) mini/regular donut pans. Bake 10-15 mins (if baking in a baking pan bake for 20-25 mins) Let cool in the pan about five minutes and then flip them over to release cakes.
