Pumpkin Chocolate Chip Mini Bundt® Cakes recipe

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Ingredients

cooking spray
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 teaspoons vanilla extract
1 (16 ounce) can pumpkin puree
3 cups all-purpose flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ginger powder
1 cup chocolate chips

Nutrition Info

472.5 calories
carbohydrate: 55.7 g
cholesterol: 49.6 mg
fat: 26.8 g
fiber: 2.2 g
protein: 5.1 g
saturatedFat: 5.9 g
servingSize: -
sodium: 791.4 mg
sugar: 34 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.

  2. Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl, beat with an electric mixer until smooth. Add pumpkin puree, beat until well blended.

  3. Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.

  4. Pour batter into the prepared pans.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Recipe Yield

15 mini cakes

Recipe Note

This family favorite dessert is the perfect conclusion to a holiday meal. Add this dessert to your family dinner anytime of the year or enjoy with a favorite beverage. The combination of pumpkin and chocolate adds a delicate yet tantalizing sweet twist. Top off with ice cream or whipped cream.

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