Pumpkin Chocolate Chip Mini Bundt® Cakes

These moist pumpkin chocolate chip cakes baked in mini Bundt® pans will be a sweet and delicious end to any family dinner or holiday meal.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 473 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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 4

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 5

Pour batter into the prepared pans.