Healthy Pumpkin Oatmeal Chocolate Chip Cake Minis Recipe

Healthy Pumpkin Oatmeal Chocolate Chip Cake Minis Recipe

  • Author: Diana of
  • Prep Time: 7 mins
  • Cook Time: 18 mins
  • Total Time: 25 mins
  • Yield: 2


This Healthy Pumpkin Oatmeal Chocolate Chip Cake Minis Recipe is delicious without being overwhelming. Enjoy this any time of year, though I do especially enjoy it in the fall.

Note: this recipe is vegan if you use vegan chocolate chips.


  • 6 tablespoon unbleached all purpose flour (or sub flour of choice)
  • 1/4 cup quick cooking oats (or rolled oats)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • pinch salt
  • 2 tablespoons chocolate chips
  • 2 tablespoons canned pumpkin
  • 2 tablespoons almond milk
  • 2 tablespoons sucanat (or sub sugar)
  • 1 tablespoon oil (I used canola), plus more to prep the ramekins
  • 1/2 teaspoon vanilla extract


  1. Pre-heat oven to 350 degrees F. Prepare two ramekins by brushing the inside area with oil.
  2. In a medium bowl, whisk together flour, oats, baking powder, cinnamon, and salt. Stir in chocolate chips.
  3. In another medium bowl, whisk together pumpkin, almond milk, sucanat, oil, and vanilla extract.
  4. Mix wet ingredients into dry ingredients, careful to not overmix.
  5. Bake for 18-20 minutes, or until the cakes are cooked through (test by inserting a toothpick inside the center of the cake – if it comes out clean, they’re ready. If batter sticks to the toothpick, they need to cook a bit longer).
  6. Let cool until safe to eat and then scoop straight out of the ramekin to enjoy!


Note: I used ramekins that 3″ diameters. I got them at Crate and Barrel.

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