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Saturday. Sept. 28th, 2013

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

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

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!

Source: adapted from Climbing Grier Mountain          

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