- 9-12 mini pumpkins
- 260g wholewheat flour
- 3 tsp baking powder
- 1 tsp salt
- 11⁄2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 240ml coconut oil, melted
- 4 Clarence Court Burford Brown eggs
- 220g brown sugar
- 550g pumpkin purée
- 11⁄2 tsp vanilla extract
- Coconut cream for frosting
- Pecan nuts, to garnish
1 Pre-heat the oven to 170 ̊C/ Gas Mark 3.
2 Meanwhile, cut off the tops of the mini pumpkins and remove the seeds. In order to create a bowl, you may need to remove some of the flesh.
3 Mix the flour, sugar, baking powder, spices and salt in a bowl.
4 In a separate bowl, whisk the eggs and add the melted coconut oil, followed by the vanilla extract and pumpkin purée.
5 Add the two mixtures together and mix thoroughly until combined.
6 Arrange the pumpkins on a baking try and carefully fill the pumpkin bowls with the cake batter.
7 Place in the oven and bake for 30 minutes.
8 Once baked, let the pumpkins cool off before decorating them.
9 Meanwhile, whisk the coconut cream to make the frosting.
10 Using a piping bag, top each pumpkin cake with the coconut cream and sprinkle with some pecan nuts.
Recipe by AlphaFoodie for Clarence Court Eggs