Apple Pumpkin Cakes

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These are our new favourite mini cakes. I absolutely adore my Vanilla Bean Cupcakes and how light they are but these Apple Pumpkin have overtaken them well and truly now (and they have much less sugar and butter in them and bonus goodies like pumpkin and apple). These are great for parties.

They are so light and delicious. You can’t even tell it has pumpkin in them. They taste like a vanilla cake with a hint of apple and vanilla. I really wish I could explain how delicious they are. Our absolute fave.

I think it’s important to use good quality vanilla in these. I adore Chefs Choice Alcohol Free Vanilla Extract. The flavour is amazing. I often say to my partner “If I could bathe in this I would”. It brings a whole new level of vanilla flavour to baked goods. Well worth every cent. I wish I could explain how delicious this is (lets say Ive gone through three bottles in a matter of a few months!).

 Try my other Pumpkin sweets:

 

Apple Pumpkin Cakes
Yields 20
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 300g pumpkin: peel, steam and mash
  2. 2 apples, peeled and cored
  3. 90g sugar
  4. 75g wholemeal self raising flour
  5. 230g self raising flour
  6. Pinch of baking powder
  7. 200g milk
  8. 90g butter, melted
  9. 2 eggs
  10. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 180 degrees.
  2. Line muffin trays with cases.
  3. Grate apple into a large bowl.
  4. Add remaining ingredients.
  5. Mix until just combined. Don’t over work mixture.
  6. Pour mixture into muffin cases. Fill to 3/4 of the way up the case.
  7. Bake for 18-30 minutes at 180 degrees. This will completely depend on your oven and size of cake.
Notes
  1. I steam my pumpkin in the microwave with a splash of water for 13 minutes.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
Apple Pumpkin Cakes - TMX version
Yields 20
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 300g pumpkin: peel, steam and mash
  2. 2 apples, peeled and cored
  3. 90g sugar
  4. 75g wholemeal self raising flour
  5. 230g self raising flour
  6. Pinch of baking powder
  7. 200g milk
  8. 90g butter, melted
  9. 2 eggs
  10. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 180 degrees.
  2. Line muffin trays with cases.
  3. Blitz apple on speed 7 for 5 seconds.
  4. Add remaining ingredients.
  5. Blitz on speed 4 until just combined. Don’t over work mixture.
  6. Pour mixture into muffin cases. Fill to 3/4 of the way up the case.
  7. Bake for 18-30 minutes at 180 degrees. This will completely depend on your oven and size of cake.
Notes
  1. I steam my pumpkin in the microwave with a splash of water for 13 minutes.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
  Please note: This post contains affiliate links.

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By |2017-06-12T11:21:00+00:00January 14th, 2015|Categories: Lunchbox, Sweets|6 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

6 Comments

  1. Kylie January 20, 2015 at 7:39 pm - Reply

    I made these on the weekend and they were so easy and delicious! The kids loved them too . I froze half the batch for school lunches. There were a couple left after eating and freezing and they spoiled very quickly in the crazy heatwave we had in Brisbane over the weekend. So if its hot, keep them in the fridge! They will be a reg

  2. Renee January 28, 2015 at 8:15 pm - Reply

    I attempted these tonight – they ended up flat, brown on top but not cooked through. Do you have any suggestions as to where I went wrong?

    • Peta February 5, 2015 at 12:17 pm - Reply

      Sound slike your oven may be too hot. Cook for longer at a lower temperature 🙂

  3. Leesa February 1, 2015 at 1:39 pm - Reply

    These are fantastic. Super easy to make and lovely and moist. I reduced the sugar to 50g. Will definitely make again

  4. Brooke February 8, 2015 at 7:34 am - Reply

    Thank you Peta for another lovely recipe. My batch turned out really nicely. I plan on freezing half and using them in lunch boxes for school this week. I’m trying to make one of your muffin/cake/loaf/bake recipes each week with some hidden fruit and veg for the kids. Next up will be your zucchini chocolate muffins.

    Thanks again!

  5. Alison July 11, 2016 at 4:08 pm - Reply

    Flavour was nice but they didn’t work for me either. Cooked for 30 minutes until brown on top but collapsed on pulling out of oven and underdone inside. Never had any trouble with your other recipes! Love TRLMT

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