Halloween Pumpkin Treats Filled with Nutella®
Category: Desserts | Servings: 8
Celebrate Halloween with these delicious pumpkin-shaped treats filled with Nutella®! The soft, moist texture of the cake paired with the creamy Nutella® center and festive decoration will bring a fun twist to your Halloween festivities. Whether you’re hosting a party or treating your family to something special, these mini pumpkin cakes will steal the show!
Ingredients
| Ingredient | Quantity |
|---|---|
| Delica pumpkin | 210g |
| Rice flour | 150g |
| Almond flour | 50g |
| Almond milk | 50g |
| Seed oil | 50ml |
| Brown sugar | 100g |
| Eggs | 1 |
| Baking powder | 8g |
| Powdered sugar | 150g |
| Water | As needed |
| Food coloring | As needed |
| Nutella® | 120g |
| Edible decorations | As needed |
Instructions
-
Prepare the Pumpkin Puree:
- Peel the Delica pumpkin and cut it into cubes, then measure out 210g of pumpkin.
- Place the pumpkin cubes in a blender and add the almond milk. Blend until you achieve a smooth puree.
-
Mix the Dry Ingredients:
- In a separate bowl, sift together the rice flour and set it aside.
- In another large bowl, add the brown sugar and egg. Use an electric mixer to beat them together until you achieve a light and fluffy cream.
-
Combine Wet and Dry Ingredients:
- Add the pumpkin puree to the sugar and egg mixture, mixing until combined.
- Next, add the almond flour and continue to mix until smooth and well incorporated.
-
Prepare the Cake Batter:
- Grease 16 half-sphere molds (6 cm in diameter) with butter.
- Using a spoon, fill the molds with the cake batter.
- Bake the cakes in a preheated static oven at 180°C (350°F) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and Shape the Cakes:
- Once baked, remove the cakes from the oven and allow them to cool.
- Carefully remove the half-spheres from the molds.
-
Prepare the Frosting:
- In a bowl, mix powdered sugar with a small amount of water until you achieve a smooth yet thick frosting consistency.
- Add green food coloring and mix until the color is evenly distributed.
-
Decorate the Pumpkin Cakes:
- Transfer most of the green frosting into a piping bag fitted with a 1.2 cm wide fluted nozzle.
- Take the remaining frosting and place it into a parchment paper cone for finer details.
- Trim the tops of the cakes so they’re flat, making sure they sit evenly on a surface.
- Decorate half of the cakes (8 pieces) by piping leaf shapes with the fluted nozzle.
- Using the parchment paper cone, pipe small stems at the top of the cakes to resemble pumpkin stems.
-
Add Eyes and Fill with Nutella®:
- Carefully stick small edible eyes onto the decorated cakes using a little frosting.
- For the remaining 8 cakes, trim the bottoms to make them level so that they stand more stably.
- Transfer Nutella® into a piping bag fitted with a 6 mm round nozzle. Pipe about 15g of Nutella® onto the flat bottom of each of the 8 cakes.
- Place the decorated tops onto the Nutella®-filled bottoms to complete the pumpkin shape.
-
Final Touches:
- If desired, add extra edible decorations to enhance the festive look.
- Allow the Nutella® to set before serving.
Enjoy your Halloween pumpkin treats filled with Nutella® — a fun and delicious way to celebrate this spooky season with a delightful twist of creamy goodness!
