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.
Provided by Mrs. T
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
- 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.
- Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 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, Sodium 791.4 mg, Sugar 34 g
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VLOGS WITH ZAYAAN
[email protected]These cakes were easy to make and turned out great! I'll definitely be making them again!
okonkwo ebenezer
[email protected]These cakes were delicious! I will definitely be making them again.
d hall
[email protected]These cakes were a bit too crumbly for my taste. I think I should have used a different type of flour.
Juma Salat
[email protected]I loved the pumpkin and chocolate chip combination. These cakes were perfect for a fall party.
Faisal Bakhar
[email protected]These cakes were a bit dry. I think I should have added more pumpkin puree.
Rajaumer Rajaumer
[email protected]Overall, I thought these cakes were just okay. They were easy to make, but they weren't anything special.
Ervin Vega
[email protected]The cakes didn't rise very much, so they were a little dense. I'm not sure what I did wrong.
SOHAIL ASHRAF
[email protected]These cakes were a little too sweet for my taste. I would reduce the amount of sugar next time.
Gabriel Arthur
[email protected]I didn't have any chocolate chips on hand, so I used chopped walnuts instead. They were still delicious!
Flo Wa-Maugho
[email protected]I substituted almond flour for the all-purpose flour and they turned out great! They were still moist and flavorful, and the almond flour gave them a nice nutty flavor.
Crystal Pendleton
[email protected]These cakes were easy to make and turned out perfectly. I'll definitely be making them again!
Briiqn
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these cakes. The pumpkin flavor was subtle and not overpowering, and the chocolate chips helped to balance it out.
Karyn Vilen
[email protected]I made these mini bundt cakes for a party and they were a huge success! Everyone loved them and they were gone in no time.
Khalid Qaisar
[email protected]These pumpkin chocolate chip mini bundt cakes were a hit! They were moist, flavorful, and had the perfect amount of sweetness. I loved the addition of chocolate chips, which gave them a fun and festive touch.