This recipe comes from Skinnytaste. The original recipe has these made into mini-muffins which would make 28 mini muffins or 14 regular sized muffins if you wanted to try a different variation for less points (see all pp values listed below).
Servings: 6
Size: 1 mini bundt cake
Points Plus: 8pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25-28 minutes
Rating: 4 stars – Very Good
*PP value for 1 regular muffin would be 4pp, 1 mini muffin would be 2pp
Ingredient List:
½ cup whole wheat flour
¾ cup all purpose flour
¾ cup sugar
¾ tsp. baking soda
1 ¾ tsp. pumpkin pie spice
¼ tsp. cinnamon
¼ tsp. salt
1 ½ cup canned pumpkin (equal to 1 15 oz. can)
1 Tbsp. vegetable oil
2 egg whites
2 tsp. vanilla
2/3 cup mini chocolate chips
Cooking spray
Directions:
Preheat the oven to 350°. Spray the mini bundt pan with cooking spray. In a large bowl, combine the two types of flour, sugar, baking soda, pumpkin pie spice, cinnamon and salt; mix well. In a large bowl, combine the pumpkin, oil, egg and vanilla – beat until well combined, making sure to scrape the sides of the bowl. Add the flour mixture to the pumpkin mixture in multiple steps. Do not over mix. Fold in the mini chocolate chips with a spatula. Using a spoon, drop spoonfuls of batter into each mini bundt mold. Bake for 25-28 minutes, or until a toothpick comes out clean. Let your mini bundt cakes cool before serving.
Tip:
An easy way to get your mini bundt cakes out of the pan is to flip your cooling rack upside down and place on top of the bundt pan. Flip both the pan and rack upside down so the cooling rack is right side up (set on your counter) and the bundt pan is upside down. Your mini bundt cakes should pop right out of the pan and be perfectly placed to cool!
XOXO Megan
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