Mini pumpkin cakes with apple and nuts

Method
Prep:20min  ›  Cook:30min  ›  Ready in:50min 

1. Toast the nuts in a non greased frying pan till fragrant. Remove from the hob and let cool, then mince finely by hand or in the food processor.
2. Heat your oven to 180 C / Gas 4. Grease a mini cake tin.
3. In a bowl beat eggs and sugar till light in color and creamy. Add butter and vanilla extract and beat till creamy, about 1 to 2 minutes. Add pumpkin puree and beat for 1 further minute.
4. In another bowl, mix flour, baking powder and cinnamon. Add this to the egg mixture and fold until just combined, do not overmix. Fold in half of the nuts.
5. Fill the moulds of a mini bundt cake tin or a mini muffin tin to about 3/4.
6. Bake in the preheated oven till golden and a knife comes out clean, about 30 minutes. Unmould and let cool on a wire rack.
7. To serve, drizzle cakes with caramel sauce and sprinkle with the rest of the nuts.

Tip

A recipe for salty caramel sauce can be found here.