PUMPKIN CHOCOLATE CHIP MINI BUNDT® CAKES
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.
Provided by Mrs. T
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
- 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 : Calories 472.5 calories, Carbohydrate 55.7 g, Cholesterol 49.6 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.9 g, Sodium 791.4 mg, Sugar 34 g
PUMPKIN CHOCOLATE CHIP BUNDT CAKE
This Pumpkin Chocolate Chip Bundt Cake is super moist and delicious. I love eating a slice of this heavenly bundt cake with a glass of apple cider in the fall. It doesn't get much better than that!
Provided by Lindsay
Categories Dessert
Time 1h20m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and grease a 10 inch bundt pan.
- 2. Whisk together flour, salt, baking soda, cinnamon, nutmeg and cloves in a medium sized bowl until combined. Set aside.
- 3. Combine oil and sugar in another large mixing bowl and mix until well blended.
- 4. Add eggs one at a time and mix until combined after each addition.
- 5. Add half of the dry ingredients to the wet ingredients and mix until combined. Add the pumpkin puree and mix until well combined. Add the remaining dry ingredients and mix until well combined, but don't over mix.
- 6. Stir in chocolate chips.
- 7. Transfer batter to bundt pan and bake for 60-65 minutes or until a toothpick inserted comes out with a few crumbs.
- 8. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
- 9. When cake is completely cooled, make icing. Beat cream cheese and butter until smooth.
- 10. Add powdered sugar and maple extract and mix until smooth.
- 11. Add 1-2 tbsp of water or milk until you get the right consistency.
- 12. Pipe or spread icing onto cake.
Nutrition Facts : ServingSize 1 Slice, Calories 512 calories, Sugar 47.1 g, Sodium 224.5 mg, Fat 26.2 g, SaturatedFat 9.3 g, TransFat 0 g, Carbohydrate 68.2 g, Fiber 2.9 g, Protein 5.4 g, Cholesterol 38 mg
OMG PUMPKIN-CHOCOLATE CHIP BUNDT® CAKE
This tender, moist, and gently spicy pumpkin Bundt® cake is a hit as a dessert or for brunch.
Provided by Rebecca C.
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine flour, ginger, apple pie spice, baking soda, and salt in a food processor. Pulse until finely ground and set aside.
- Beat brown sugar and oil together in a mixing bowl using an electric mixer until creamy. Add pumpkin, applesauce, and eggs, one at a time, mixing well after each addition until well combined. Mix in flour mixture, followed by chocolate chips. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.
- Remove from the oven and let cool for about 10 minutes before inverting onto a wire rack to cool completely, about 90 minutes.
- Combine confectioners' sugar, maple syrup, and apple pie spice in a bowl for glaze. Whisk until smooth, adding water 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 484 calories, Carbohydrate 85.5 g, Cholesterol 35.1 mg, Fat 15.3 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 363.4 mg, Sugar 60.1 g
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