A great recipe for Halloween, these Munchkin Squash Pumpkin Spice Cakes are easy to make and almost too cute to eat! Almost.
But seriously, can you believe how cute these little Munchkin Squash cakes are? If you’re having a Halloween party these would be the perfect thing to serve!
A Japanese twist on the pumpkin spice trend, this recipe uses kabocha pumpkin, as well as seasonal apples.
I’ve used kabocha pumpkin for these cakes because it’s sweeter and has a silkier texture, and the apples add extra sweetness and moisture.
These cakes also use oil instead of butter so they’re dairy-free. They’re also low sugar because the pumpkin and apples are already sweet.
Alternatively, you could fill these little squashes with any other cake batter you want – dream big, go crazy!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 12 muchkin squash – hollowed out and with the top cut off to make a ‘lid’
- 200g (kabocha) pumpkin purée
- 40ml vegetable oil
- 3 eggs
- 100g sugar
- 2 heaped teaspoons baking powder
- 300g white all-purpose plain flour
- 2 teaspoons cinnamon powder
- 1 teaspoon mixed spice
- 1 apple, cored, peeled and diced
- 2 tablespoons apple juice (or sub milk of choice)
- Preheat oven to 180 degrees
- Remove the seeds from a small kabocha pumpkin, cut into small pieces, and place in a saucepan with water
- Cook for around 15 minutes once the water’s boiled, until the pumpkin is soft
- Remove skin and mash the pumpkin with a fork to make a purée
- Add oil, eggs and sugar to the bowl and mix
- Sift in the flour, baking powder and spices
- Fold in the apple and apple juice (or milk)
- Spoon mixture into hollowed out munchkin squash
- Bake in oven for 15-20 minutes