Pumpkin Chocolate Chip Bliss Bundt Cakes

Pumpkin Chocolate Chip Bliss Bundt Cakes. These moist, mini cakes blend the earthy sweetness of pumpkin with rich chocolate chips, enhanced by a hint of warming ginger. Ideal for vegetarians, this American-inspired treat is gluten, dairy, and egg-free, making it a great option for those with dietary restrictions.

These cakes are versatile enough to serve as a cozy dessert or a festive addition to any gathering. Packed with nutrients from pumpkin, they offer a guilt-free sweet fix.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 45 minutes

Overview

These tantalizing mini Bundt cakes combine the rich flavors of pumpkin and chocolate, creating a perfect dessert for any occasion. The addition of powdered ginger adds a subtle warmth, while the pumpkin puree ensures each bite is moist and delicious.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• 1 Cup pumpkin puree
• 0.5 Cup vegetable oil
• 1 Cup granulated sugar
• 2 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 1.5 Cups all-purpose flour
• 1 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) baking powder
• 1 Pinch salt, to taste
• 1 Teaspoon (tsp) ground cinnamon
• 0.5 Teaspoon (tsp) powdered ginger
• 1 Cup chocolate chips

Steps

1. Preheat your oven to 350°F (175°C). Grease a mini Bundt cake pan.
2. In a large mixing bowl, combine the pumpkin puree, vegetable oil, and granulated sugar. Mix until smooth.
3. Add the eggs and vanilla extract to the pumpkin mixture, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and powdered ginger.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the chocolate chips until evenly distributed throughout the batter.
7. Spoon the batter into the prepared mini Bundt cake pan, filling each mold about two-thirds full.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
9. Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, drizzle with chocolate glaze or dust with powdered sugar if desired. Enjoy!