Mini Pumpkin Chocolate Chip Bundt Cakes
wow! it’s almost thanksgiving so i figured i better hurry and get a recipe up on this poor ole’ blog. i don’t know about you , but since instagram came into the picture, i’ve been too lazy to pull out my real camera and take somewhat decent pics. either i’m in a hurry or there’s not enough light or the battery is dead. you get the picture (no pun intended!). when i made these little bundt cakes a few weeks ago i was just about out of light for the day, but was determined to snap a few shots real fast. sadly, it’s taken me till now to actually post them here!
the recipe comes from one of my all time my favorite cook books Baked: New Frontiers in Baking. the baked guys never cease to amaze me. it’s the best pumpkin cake i have ever made. the original recipe is for two hefty loaf cakes, but i thought it would be fun to use my mini bundts. plus they’re cute. i was able to get six mini cakes and one regular loaf from the batter. the cakes are super moist with the perfect amount of spice and chocolatey goodness. i decided to add a cream cheese glaze over the top although it doesn’t really need anything at all. this recipe is easy, fast and the best part of all…no mixer required!!
since the recipe is already all over the internet, i’m able to share with you here:
Pumpkin Chocolate Chip Loaf
from Baked: New Frontiers in Baking
3 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
1 3/4 cups pumpkin puree (a 15-ounce can)
1 cup vegetable oil
3 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup (12 ounces) semi- or bittersweet chocolate chips
Preheat the oven to 350 degrees F. Butter and flour two 9-by-5-by-3-inch loaf pans.
In a large bowl, whisk together the flour, spices, baking soda and salt.
In another large bowl, whisk together the pumpkin puree and oil until combined. Add sugar and whisk again. Whisk in the eggs one at a time then the vanilla. Add 2/3 cup room-temperature water and whisk to until combined. Fold the chocolate chips into the wet ingredients with rubber spatula.
Fold the dry ingredients into the wet, being careful not to overmix the batter. Spread the batter into the prepared pans, and gently knock the bottom of the pan onto the countertop to even out the batter. Use a spatula to smooth the top.
Bake in the center of the oven until a toothpick comes out clean, about 75 to 90 minutes, rotating pans halfway through. Cool on a wire rack for 15 minutes before inverting the loaf onto the rack to cool completely before serving. The loaf will keep for 3 days or more wrapped in plastic wrap or in an airtight container at room temperature.