Pumpkin Chocolate Chip Mini Bundt® Cakes
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
White Sugar1.5 cups
Vegetable Oil4
Eggs2 tsps
Vanilla Extract450 g
Pumpkin Puree (can)3 cups
All-Purpose Flour1 tbsp
Salt2 tsps
Baking Powder2 tsps
Baking Soda1 tsp
Ginger Powder1 cup
Chocolate ChipDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease 2 mini fluted Bundt(R) pans with cooking spray
3
Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth
4
Add pumpkin puree; beat until well blended
5
Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl
6
Mix into pumpkin mixture
7
Fold chocolate chips into the batter
8
Pour batter into the prepared pans
9
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes