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Pumpkin Chocolate Chip Mini Bundt® Cakes

Rated as 4 out of 5 Stars

"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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45 m servings 472
Original recipe yields 15 servings (15 mini cakes)


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  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt(R) pans with cooking spray.
  2. 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. 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. Pour batter into the prepared pans.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts

Per Serving: 472 calories; 26.8 55.7 5.1 50 791 Full nutrition

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I followed this recipe almost to the letter, but I excluded the chocolate chips and baked the batter in mini Bundt cakes, each about the size of a small muffin. I had never made these before, bu...

Very moist, and light. I used a 6" bundt pan so this made 4 cakes. It did not have enough flavor for me. Maybe add more spice but it is a great base!