These individual pumpkin flavored cakes are moist and fluffy and filled with a delicious Nutella spread.
I came up with this recipe several years ago and it’s one that I make every year, but I haven’t posted about them since my initial post back in 2011. This past weekend, I did my first ever cooking demo and this was one of the recipes I shared during the demo. I plan on sharing some more photos from the demo in a future post, but to give a quick summary, I was a nervous wreck the week leading up the demo and wishing I hadn’t agreed to do it. But it happened and I’m glad I went through with it. Perhaps the best thing to come out of the experience was the chance to meet a very well known chef I’ve admired for many years, Chef Bernard Guillas. On the morning of the event, I learned that his staff was in charge of making batches of my recipes for the attendees to sample. Can you imagine having an acclaimed chef making one of your recipes? And as if that wasn’t enough, he told me several times how much he and his staff had loved the Pumpkin Nutella cakes. Crazy right?
So, I decided it was high time to do an updated post on my Pumpkin Nutella Cakes. It’s always been one of my favorites, but having an award winning executive chef, restaurateur, and cookbook author tell you that he really enjoyed the cakes means they have to be good right?
Here are some of the ones his team made for the cooking event. I swear, they look better than mine even though they used my recipe. Also, I thought it was quite funny that the chef took the time to style them so he could take a few photos too.
But back to these cakes. You can leave them as is and they look quite elegant. Or you can decorate them a little, to make them look a little more like pumpkins. Or you can decorate them even further like I originally did when I came up with this idea, and make them into Jack O’-Lanterns (faces drawn by Mr. K because I cannot draw).
- Nordic Ware Platinum Collection Pumpkin Patch Pan*
- 1 Betty Crocker spray can green icing
- 1 edible black decorating pen*
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Pumpkin Nutella Cakes
- 3/4 cup of granulated white sugar
- 1/2 cup + 2 tbsp vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup Nutella
- Preheat oven to 350°F. In a mixing bowl of a stand mixer, combine sugar, oil, pumpkin and eggs. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon. Add flour mixture to the wet mixture and mix on high speed for about 2-3 minutes until batter is smooth and no clumps of flour remain.
- Grease pumpkin pan with PAM spray (preferably PAM with flour). Spoon batter into each mold until about 1/3 full. Add 2 teaspoons of Nutella to the middle of each mold (on top of the batter already in the mold). Spoon more batter into each mold so that the Nutella is covered and molds are about 2/3 full. You will need every last bit of batter to complete all 12, so make sure you scrape all the batter from your mixer.
- Bake in preheated oven for approximately 18 minutes. To tell if cakes are done, when you press on one gently with your finger, the cake should bounce back rather thank sink in. You can also insert a toothpick or sharp knife and it should come out clean (no crumbs clinging on). If you insert it where the Nutella is, only melted Nutella should cling to the toothpick and not uncooked batter.
- Turn the pan upside down to unmold cakes. They should fall right out. If they don't, you can bang the bottom of the pan against your counter a few times and they should slide out. Cakes will slide out easiest if you do it shortly after they are baked and before they have finished cooling.
- If desired, after cakes have cooled, use green icing to pipe leaves on top. Decorate jack-o-lantern faces with edible black pen.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.