Prep time: 20 min.
bake time:325 degrees at 25 minutes or until toothpick comes out clean
serves: 12
*for a full bundt pan you will need to double the recipe*
bake for 40 min. or until the toothpick comes out clean.
![a fall pumpkin spice treat](https://static.wixstatic.com/media/0208d1_c1274071c5754d86958f0564c3b6fbfe~mv2.jpg/v1/fill/w_980,h_653,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/0208d1_c1274071c5754d86958f0564c3b6fbfe~mv2.jpg)
Ingredients & utensils
10 by 14 inch mini bundts tray of your choice
non-stick spray
3/4c. softened butter
1 1/2c. white sugar
3 eggs
1/2c. pumpkin puree
1/3c. sour cream
1 tsp. vanilla
1 1/2c. flour
1 tsp. baking powder
1/2tsp. salt
1 tsp. pumpkin spice
1/2 tsp. ginger
1/2tsp. cinnamon
1/3c. dutch cocoa powder(do not use regular cocoa powder)
1/3c. whole milk
![a decadent fall cake](https://static.wixstatic.com/media/0208d1_b3acb4d9a3b14528950b6d1ac6694ce4~mv2.jpg/v1/fill/w_980,h_693,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/0208d1_b3acb4d9a3b14528950b6d1ac6694ce4~mv2.jpg)
Directions:
Preheat oven to 325 degrees. prepare the mini bundt tin with lots pf pam, making sure it gets into all the nooks and crannys of the moulds.
you can also butter&flour the moulds, that works too.
In a stand-mixer combine butter, sugar and eggs together until light and fluffy.
add in pumpkin puree, sourcream and vanilla extract and continue mixing the mixture together.
In another bowl sift flour, salt, baking powder, baking soda, pumpkin spice, ginger and cinnamon together.
Add the dry ingredients into the wet ingredients and mix together on medium until the batter is smooth.
take 1 cup of batter and add into another bowl.
add the sifted cocoa powder into the batter.
add the whole milk into the cocoa batter and mix until smooth.
Into the prepared moulds you will add 1 tablespoon of pumpkin batter and then a tablepoon of chocolate overtop the pumpkin batter and keep going until the mould is 3/4 full.
when all the moulds are filled, use a toothpick to mix the two colors of the batter. So it leaves a nice designs of the two batters in each mold.
Put the moulds into the preheated oven at 325 degrees and bake for 20-25 minutes or until toothpick comes out clean.
I discovered that these batters are delightful and velvety. The addition of pumpkin ensures that any cake batter remains moist.
These adorable mini bundt cakes are perfect for serving during the pumpkin spice season.
![pumpkin&chocolate taste of fall](https://static.wixstatic.com/media/0208d1_fa77a0f0c3ab4a838b1ff1811e821848~mv2.jpg/v1/fill/w_980,h_653,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/0208d1_fa77a0f0c3ab4a838b1ff1811e821848~mv2.jpg)
This particular pan of mini bundt cake moulds, I bought from Williams and Sonoma and they are the cutest little pumpkins! I have to say one of my favorite spots for kitchen wares.https://www.williams-sonoma.com/
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