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Pumpkin Cakes with Nutella Filling

Min pumpkin cakes baked with a creamy Nutella center.
Servings: 12 mini cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients

  • 1 (15-oz) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 3/4 cup Nutella

Instructions
 

  • Preheat oven to 350°F. Grease molds with pam spray (see note).
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix in the dry ingredients until it is just blended. Pour into the molds, about 2/3 full.
  • Take a spoonful of Nutella and place in the middle of the batter. Using your finger, gently push the Nutella down. It will bounce up so do it a few times until it is mostly sunken in (it's okay if it stick up a little). Be careful not to push too far down. You don't want it to hit the bottom of the pan. You also don't want it to mix too much with the rest of the batter.
  • Bake for about 12-15 minutes in the preheated oven (It also depends on the size of your molds). Pumpkin cakes are done when a toothpick inserted comes out clean (Try to insert toothpick into a section of the pumpkin cake that doesn't have Nutella. The batter portion should come out clean, but the Nutella will be gooey and stick to the toothpick)

Notes

*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).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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