The other week on the phone my mother was telling me about this chocolate pumpkin recipe that she’d tried. She then offered her baking results to my teenage cousins who had no idea of the vegetable contents and didn’t even realise until she later confessed her secret. This piece of news gave me hope that I could make these for my troublesome, picky second-born child.
So the other day, when Adam took the kids out, I cooked these alone so they’d really have no clue. Another good thing about it is there is only two ingredients. Yes, really.
Ingredients
1 packet chocolate cake mix
2 cups of well mashed cooked pumpkin
Method
1) Cook the pumpkin and mash it well.
2) Put in a bowl with the contents of the cake mix and combine well with an electric mixer. (I used my KitchenAid, but by hand could work too.)
3) Pour out contents into pre-prepared cupcake cases in a muffin tin.
4) Put into the oven on 170 degrees Celcius for about 15-20 minutes.
5) Test to see if cooked with a skewer then remove from oven.
Notes
1) I used a Kent pumpkin. I underestimated how much I’d get from it, so when buying it’s better to go larger. If there’s mash leftover you could always use it for dinner.
2) I used a mid-range packet mix brand (Greens). I didn’t want to go too cheap just in case, but not too expensive either in case I ended up with a royal mess on my hands.
2) They are quite dense and are on the flattish side, but that’s okay because…
3) … RILEY ATE ONE AND LIKED IT. I REPEAT: HE ATE ONE!!!
This is week nineteen of the 1 recipe a week for a year ‘living list’ challenge. (19/52)
