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.
- Preparation:
- Cooking:
- Total:
- Serves: 15 persons
Ingredients
- cooking spray
- 2cups white sugar
- 1½ cups vegetable oil
- 4eggs
- 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
Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.Step 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.Step 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.Step 4
Pour batter into the prepared pans.Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.