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.
Pumpkin Chocolate Chip Mini Bundt® Cakes
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING15 People
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VIEWS10
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
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Carbohydrate56 g
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Cholesterol50 mg
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Fiber2 g
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Protein5 g
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Saturated Fat6 g
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Sodium791 mg
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Sugar34 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat 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
StepIn 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
StepAdd the pumpkin puree to the mixture and continue to beat until everything is thoroughly blended, creating a vibrant orange batter. (2 minutes)
04
StepIn 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
StepGradually 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
StepGently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter. (2 minutes)
07
StepCarefully pour the batter into the prepared Bundt® pans, filling each about two-thirds full. (2 minutes)
08
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 minutes. (30 minutes)
09
StepAllow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Meghan Murray
Jul 1, 2025These were delicious! I can't wait to try them with different variations, like adding chopped nuts or dried cranberries.
Leone Lindgren
Jul 1, 2025I 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
Jun 29, 2025I've made these several times now, and they always come out perfect. Such a reliable recipe.
Katlynn Wintheiser
Jun 28, 2025So easy to make and they look so elegant! I drizzled them with a cream cheese glaze.
Pablo Abernathy
Jun 27, 2025I added a bit of cinnamon and nutmeg and they turned out amazing! Thank you for the recipe.
Austen Barton
Jun 25, 2025These were a hit at our Thanksgiving dinner! Everyone loved the combination of pumpkin and chocolate.
Ryann Terry
Jun 25, 2025These are perfect for portion control! They're just the right size for a little treat.
Elsa Strosin
Jun 23, 2025My kids devoured these. I'll definitely be making them again!