Pumpkin Chocolate Chip Mini Bundt® Cakes
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.
- Serves: 15 persons
- cooking spray
- 2cups white sugar
- 1½ cups vegetable oil
- 2teaspoons vanilla extract
- 1(16 ounce) can pumpkin puree
- 3cups all-purpose flour
- 1tablespoon salt
- 2teaspoons baking powder
- 2teaspoons baking soda
- 1teaspoon ginger powder
- 1cup chocolate chips
Step 1Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
Step 2Combine 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.
Step 3Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
Step 4Pour batter into the prepared pans.
Step 5Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.