Ingredients
15
15 servings
- •cooking spray
- •2 cups white sugar
- •1 ½ cups vegetable oil
- •4 eggs
- •2 teaspoons vanilla extract
- •1 (16 ounce) can pumpkin puree
- •3 cups all-purpose flour
- •1 tablespoon salt
- •2 teaspoons baking powder
- •2 teaspoons baking soda
- •1 teaspoon ginger powder
- •1 cup chocolate chips
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
- Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
- Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutritional Facts
Per 15 servings
- Calories: 473
- Carbohydrate: 56g
- Fat: 27g
- Fiber: 2g
- Protein: 5g
- Sugar: 34g
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