Name: Pumpkin Chocolate Chip Mini Bundt® Cakes
Prep time: 15 min
Cook time: 15 min
Yield: 15
Ingredients: Cooking spray -; White sugar - 2 cups; Vegetable oil - 1 ½ cups; Eggs - 4; Vanilla extract - 2 teaspoons; Pumpkin Puree - 1 (16 ounce) can; All-purpose flour - 3 cups; Salt - 1 tablespoon; Baking powder - 2 teaspoons; Baking soda - 2 teaspoons; Ginger powder - 1 teaspoon; Chocolate chips - 1 cup

Ingredients for - Pumpkin Chocolate Chip Mini Bundt® Cakes

1. Cooking spray

2. White sugar 2 cups

3. Vegetable oil 1 ½ cups

4. Eggs 4

5. Vanilla extract 2 teaspoons

6. Pumpkin Puree 1 (16 ounce) can

7. All-purpose flour 3 cups

8. Salt 1 tablespoon

9. Baking powder 2 teaspoons

10. Baking soda 2 teaspoons

11. Ginger powder 1 teaspoon

12. Chocolate chips 1 cup

How to cook deliciously - Pumpkin Chocolate Chip Mini Bundt® Cakes

1 . Stage

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

2 . Stage

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.

3 . Stage

Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.

4 . Stage

Pour batter into the prepared pans.

5 . Stage

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