Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This family favorite dessert is the perfect conclusion to a holiday meal. Add this dessert to your family dinner anytime of the year or enjoy with a favorite beverage. The combination of pumpkin and chocolate adds a delicate yet tantalizing sweet twist. Top off with ice cream or whipped cream.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
15
Yield:
15 mini cakes
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • Pour batter into the prepared pans.

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

Nutrition Facts

473 calories; protein 5.1g; carbohydrates 55.7g; fat 26.8g; cholesterol 49.6mg; sodium 791.4mg. Full Nutrition
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