Pumpkin Chocolate Chip Mini Bundts

Follow our step-by-step guide on how to make Pumpkin Chocolate Chip Mini Bundts.

1. Step 1

   Begin by preheating your oven to a cozy 325°F (165°C).

2. Step 2

   Prepare two mini fluted Bundt pans by giving them a light coat of cooking spray to ensure easy release.

3. Step 3

   In a spacious mixing bowl, blend together white sugar, vegetable oil, eggs, and a splash of vanilla extract.

4. Step 4

   Use an electric mixer to whip this mixture until it reaches a smooth and creamy consistency.

5. Step 5

   Next, introduce the pumpkin puree, continuing to mix until it’s fully integrated into the batter.

6. Step 6

   In a separate bowl, whisk together all-purpose flour, salt, baking powder, baking soda, and ginger powder to create a dry blend.

7. Step 7

   Gradually incorporate this dry mixture into the pumpkin batter, stirring gently to avoid overmixing.

8. Step 8

   Once combined, fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

9. Step 9

   Carefully pour the batter into the prepared mini Bundt pans, filling each about two-thirds full.

10. Step 10

    Place the pans in the preheated oven and bake for around 30 minutes, or until a toothpick inserted into the center comes out clean.

11. Step 11

    After baking, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

12. Step 12

    Enjoy the delightful aroma of pumpkin and chocolate wafting through your kitchen as you await your delicious mini Bundt cakes!.