Chocolate Pumpkin Mini Bundt Cakes
I’ve
been loving the cool mornings and intermittent sunshine...leggings, sweaters, sippin’ on some hot tea
& baking in a nice cool house are definitely perks to this season! I LOVE it!! So I figured I should continue on with my pumpkin
obsession..I'm so terrible! A chocolate pumpkin recipe has been on my list for the longest time
now-I finally bumped it up. I've made my share of pumpkin recipes this fall season so far (here,
here & here!). So yummy!! I thought that this one is great-the cake is quite rich, moist & the pumpkin is subtle with the chocolate flavor.
They are definitely a match made in
heaven!!!
Aren’t
these mini bundt cakes cute?? I just
love them!! So adorable!! Anyway…one
LAST thing! The GIVEAWAY IS ALMOST
COMPLETE-Be sure to enter by clicking on this link! Good luck!! :D
Chocolate Pumpkin
Mini Bundt Cakes
Makes 2 mini bundt
cakes
INGREDIENTS
¼
cup all purpose flour
¼
cup unsweetened cocoa powder
½
teaspoon baking powder
½
teaspoon ground cinnamon
¼
teaspoon nutmeg
1/8
teaspoon ginger, cloves
¼
cup butter, softened
½
cup sugar
1
egg, room temperature
½
teaspoon vanilla extract
½
cup pumpkin puree
DIRECTIONS
Preheat
the oven to 350 degrees. Lightly grease 2 mini bundt cake pans.
In
a small bowl, combine the flour, cocoa powder, baking powder, cinnamon, nutmeg,
ginger & cloves. Combine well and set aside.
In
the bowl of a stand mixer fitted with the paddle attachment, beat the butter
& sugar until light and fluffy, about 3-5 minutes. Add in the egg &
vanilla until incorporated. Add the pumpkin puree. Slowly add in the flour.
Scrape down the sides of the bowl if necessary. Divide the batter evenly in
between the two pans & place on a baking sheet and in the oven.
Bake
for 30-35 minutes, until a skewer is inserted and comes out clean. Remove and
allow to cool for 10 minutes before transferring to a wire rack. Frost if
desired. I used my caramel sauce to drizzle-yum!
So cute! Who doesn't like chocolate and pumpkin??
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