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Chai Pumpkin Sticky Toffee Cakes

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Chai Pumpkin Sticky Toffee Cakes are the perfect treat to scare your guests this Halloween. These skull shaped cakes are not only spooky but totally delicious! Chai pumpkin skull cakes are served warm with a sticky toffee sauce that oozes into every crevice of the skull cakes.

Chai Pumpkin Sticky Toffee Cakes

 ½ cup (1 stick) unsalted butter, melted and cooled slightly
 ⅓ cup dark brown sugar, packed
 ¼ cup granulated sugar
 1 tbsp black trap molasses
 ⅔ cup pumpkin puree
 2 large eggs
 ½ cup buttermilk
 1 tsp vanilla extract
 2 tsp masala spiced chai powder - I recommend Blue Lotus Chai (see notes below)
 1 tsp baking powder
 ¾ tsp baking soda
 ¼ tsp fine sea salt
 1 ¾ cups (230g) all-purpose flour
Sticky Toffee Sauce
 4 tbsp (1/2 stick) unsalted butter
 ½ cup heavy cream
 ½ cup dark brown sugar
 ½ tsp ground cinnamon
 ½ tsp vanilla extract
 ¼ tsp flaky sea salt
1

Preheat oven to 350°F. Grease a skull baking pan or standard muffin pan. In a large mixing bowl, whisk together butter, dark brown sugar, granulated sugar and molasses until well combined.

2

Add pumpkin puree, eggs, buttermilk and vanilla then whisk until smooth. Sprinkle chai powder, baking powder, baking soda and salt over the batter then whisk until completely combined. Next, add flour then whisk until you can no longer see white spots.

3

Pour the batter evenly into either 6 skull wells or 12 muffin wells. For the skull baking pan, bake for 23 Minutes. For the muffin pan, bake for 14 Minutes. To test if the cakes are completely cooked, insert a toothpick into the center and if it comes out clean, it's done.

4

Make the sticky toffee sauce while the cakes are baking. Let cakes cool in the pan for 10 Minutes, then turn out onto a cooling rack. Serve warm with sticky toffee sauce.

Sticky Toffee Sauce
5

In a medium saucepan over medium-high heat, combine butter, heavy cream, brown sugar and cinnamon and bring to a simmer. Whisk constantly while simmering for about 5 minutes until the mixture thickens. Add salt and vanilla then mix. Pour warm sauce over warm cakes to serve. Enjoy!

Nutrition Facts

Serving Size 1 skull cake or 2 muffin cakes

Servings 0

Amount Per Serving
Calories 594Calories from Fat 290
% Daily Value *
Total Fat 33g51%

Saturated Fat 20g100%
Trans Fat 1g
Cholesterol 151mg51%
Sodium 443mg19%
Potassium 263mg8%
Total Carbohydrate 69g23%

Dietary Fiber 2g8%
Sugars 37g
Protein 8g16%
Vitamin A 57%
Vitamin C 2%
Calcium 16%
Iron 17%
Vitamin D 6%
Vitamin E 10%
Vitamin K 6%
Thiamin 27%
Riboflavin 27%
Niacin 16%
Vitamin B6 8%
Folate 31%
Vitamin B12 12%
Phosphorus 29%
Magnesium 8%
Zinc 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.