pumpkin chocolate chip bundt bites

I have a blog? Who, me? Sorry, y'all. I was swamped at my new job, and then I was out of town in Mexico for a week {you can creep all over my Instagram if you want to see more about that}, and then I came back and alas, swamped at work once again. But now I'm back! And since it's September, I decided it was acceptable to break out the pumpkin. It's kind of embarrassing, because I have a little blog brainstorming notebook where I write all my recipe ideas, and I've been meaning to make these pumpkin chocolate chip bundt bites since last fall. Awk. Well, better late than never, right?

My new job is in a bakery that I won't name, but I'll just say bundt cakes are their specialty. So it's supremely ironic to me that I didn't have the chance to make this recipe until I started working at a store that literally only makes bundt cakes. As if I haven't had enough cake in my life lately. These little cake bites are dense and rich, with a yummy spiced pumpkin flavor and mini semisweet chocolate chips. The ~famous~ bakery version doesn't have chocolate chips, but my life motto is "A little chocolate never hurt nobody" so I added them. I couldn't help myself 😉

Being lazy {and also working as a froster, meaning I literally frost cakes for like hours on end} I decided to forgo the frosting for these babies, and just went with a simple sprinkling of powdered sugar. If you DO wish for frosting, I would recommend a cream cheese one! You can use THIS oldie but goodie, or use THIS one if you want pumpkin all over the place. I personally think that pumpkin cheesecake frosting on these would be nothing short of divine!

Don't have a mini bundt bite pan? Oh, the tragedy! Nah, I'm totally kidding. You can absolutely make these in a mini muffin pan, or increase the bake time a bit and make them as normal cupcakes. Or, well, really go crazy and just make one big bundt cake! It's a super easy, super thick batter, so honestly you could make these in any weirdly shaped pan your heart desires with no problems.

This dessert is oh-so-easy, one-bowl, and seriously delicious! Some people say September is too early for the pumpkin... well, living in Texas, it basically stays hot well into November so I've kind always disregarded seasons anyway. We don't have seasons. We have pretty cold, hot, really, hot, and as hot as the 7th circle of hell. So, well, whatever floats your boat. Either make it now, or save it to your Pinterest for Thanksgiving. Up to you! 🙂

{recipe adapted from Something Swanky}

pumpkin chocolate chip bundt bites

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Cupcakes

Serves: 30 bites

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon pumpkin spice mix
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1½ cups sugar
• 3 egg whites
• ½ cup nonfat Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 350F, and spray a mini bundt pan with nonstick spray {I'm partial to the baking kind with flour inside!}.
2. In a large bowl, whisk together the egg whites, pumpkin puree, and sugar until combined. Mix in the vanilla extract and yogurt, and mix.
3. Add in the flour, baking powder, baking soda, salt, and pumpkin spice mix, and mix everything well. Finally, stir in the chocolate chips.
4. Divide batter evenly in the pan, being sure to not fill each cavity more than ⅔ - ¾ of the way.
5. Bake 15-28 minutes, until the cake is spongy to the touch, and a toothpick inserted in the center comes out with just a couple of moist crumbs
6. Let cool slightly, then remove from pan and sprinkle with powdered sugar.

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