Dark Chocolate Pumpkin Shaped Mini Bundt Cakes
Dark Chocolate Pumpkin Shaped Mini Bundt Cakes are the perfect fall treat, combining the rich flavors of dark chocolate with the warm essence of pumpkin spice. These adorable mini bundt cakes not only look festive but also deliver a delightful flavor explosion that will captivate your taste buds. Ideal for Halloween celebrations or cozy family gatherings, this easy-to-make recipe ensures everyone leaves with a smile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 8 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1/2 tsp baking soda
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 2 large eggs (room temperature)
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a mini bundt pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and sugar until well combined.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Fill each bundt mold about two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool slightly before removing them from the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg