Pumpkin Chocolate Chip Mini Bundt® Cakes

Pumpkin Chocolate Chip Mini Bundt® Cakes
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    45 mins
  • SERVING
    15 People
  • VIEWS
    10

Embrace the autumnal spirit with these delightful mini Bundt cakes, where the warm, earthy notes of pumpkin meet the irresistible allure of chocolate. A perfect balance of spice and sweetness in every bite, these cakes are an elegant treat for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    56 g
  • Cholesterol
    50 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    6 g
  • Sodium
    791 mg
  • Sugar
    34 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat your oven to 325°F (165°C). Generously grease two mini fluted Bundt® pans with cooking spray to ensure the cakes release easily. (5 minutes)

02

Step

In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Using an electric mixer, beat the ingredients together until the mixture is smooth and well combined. (3 minutes)

03

Step

Add the pumpkin puree to the mixture and continue to beat until everything is thoroughly blended, creating a vibrant orange batter. (2 minutes)

04

Step

In a separate bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and ground ginger. This ensures that the dry ingredients are evenly distributed. (3 minutes)

05

Step

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cakes. (5 minutes)

06

Step

Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter. (2 minutes)

07

Step

Carefully pour the batter into the prepared Bundt® pans, filling each about two-thirds full. (2 minutes)

08

Step

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

09

Step

Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

For an extra touch of elegance, dust the cooled cakes with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Add a teaspoon of cinnamon or pumpkin pie spice to enhance the warm, spiced flavor.
Use a mix of semi-sweet and dark chocolate chips for a more complex chocolate flavor.
These cakes can be stored in an airtight container at room temperature for up to 3 days.

Austyn Gleason

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (8)
  • Meghan Murray

    These were delicious! I can't wait to try them with different variations, like adding chopped nuts or dried cranberries.

  • Leone Lindgren

    I had some issues with the cakes sticking to the pan, even after greasing. Next time I'll try using baking spray with flour.

  • Matilde Hammes

    I've made these several times now, and they always come out perfect. Such a reliable recipe.

  • Katlynn Wintheiser

    So easy to make and they look so elegant! I drizzled them with a cream cheese glaze.

  • Pablo Abernathy

    I added a bit of cinnamon and nutmeg and they turned out amazing! Thank you for the recipe.

  • Austen Barton

    These were a hit at our Thanksgiving dinner! Everyone loved the combination of pumpkin and chocolate.

  • Ryann Terry

    These are perfect for portion control! They're just the right size for a little treat.

  • Elsa Strosin

    My kids devoured these. I'll definitely be making them again!

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