Mini Pumpkin Chocolate Chip Bundt Cakes with a Cinnamon Cream Cheese Drizzle

DSC04875

My mind is empty tonight.  Do you ever have those days when you just don’t have much to say? I’m having one of those moments right now….hmmm…what to write.

Well I could tell you how delicious these mini bundt cakes are.  So delicious! And did I mention that I don’t think that I could live without my mini bundt cake pan? I was borrowing my neighbors mini bundt cake pan for a while.  She finally had to ask for it back.  I was crushed.  I was having a hard time finding one for me.  But than my friend called me today and told me that Walmart was selling them for $18.  Good deal.  I was so incredibly excited.  Is that silly to get so excited over a pan? Well I was. I immediately wanted to use it.  And since Fall has fallen here so quickly here in Utah, I wanted to make a Fall recipe.  So I whipped up these Pumpkin Chocolate Chip Bundts.  Oh and the Cinnamon Cream Cheese Drizzle!  So divine.  I could eat a bowl of it for breakfast. It’s that good! Don’t fret if you don’t have a mini bundt cake pan. ( Although I would highly recommend you going out and getting one this very instant.  There are so many yummy things you can make with it!) You can also use a mini cheesecake pan, and if you don’t have one of those just use a good ole’ cupcake pan.  That works too.  The recipe is really yummy.  It is moist and oh so delicious.

I guess I had something to say afterall..so sorry for the ramblings!  Hope you all have a great weekend!

Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
recipe by Stephanie
makes 18 mini bundt cakes

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips

For the drizzle:
2 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk
dash of cinnamon

Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth. I fill a ziplock bag with the frosting and cut one of the corners off a bit and than drizzle over the bundt cakes.

Enjoy!

Baked on October 8, 2009 | Recipe Card: Cakes, Uncategorized, desserts | 14 Bites Print Print  |  | Bookmark and Share

Bites

14 Bites to “Mini Pumpkin Chocolate Chip Bundt Cakes with a Cinnamon Cream Cheese Drizzle”

  1. Monica H on October 8th, 2009 10:13 pm

    Can I have some drizzle with a side of cake?! These look so yummy.

  2. Whitney on October 9th, 2009 8:13 am

    These tasted amazing! I really hoped you had posted the recipe, so I was very happy to see this up here! Thanks! These were dangerous, you know. I didn’t want to share them at all.

  3. Michelle on October 9th, 2009 8:59 am

    Loving that drizzle!

  4. Danielle S. on October 9th, 2009 9:41 am

    I agree…anything with cream cheese drizzle is fabulous!

  5. Cathy - wheresmydamnanswer on October 9th, 2009 1:39 pm

    WOW welcome fall!! These are wonderful looking and I sure they taste just as incredible as they look!!

  6. Katrina on October 9th, 2009 6:12 pm

    Mini bundt pans and mini tart pans are on my list of WANTS. Yummy pumpkin!

  7. leslie on October 9th, 2009 7:39 pm

    I have yet to get myself a mini bundt..hmmm maybe that should be on my shopping list to make these yummy treats

  8. Carol on October 10th, 2009 1:13 pm

    I just bought 5 mini bundt pans today at Walmart in Odgen, UT for $10.97 and will give each of my adult kids on with your special recipe for Thanksgiving gift and I must keep one for myself! Thanks

  9. Valerie on October 12th, 2009 12:24 pm

    So cute and they sound like they taste really good too. I love chocolate and pumpkin.

  10. Miranda on October 14th, 2009 1:02 pm

    Very adorable. i do not have a bundt pan, but it is my next buy.
    Thanks for a great recipe to use!

  11. Rhandi on October 16th, 2009 7:12 am

    Yum! I think I am heading over to Walmart today! I have been wanting mini bundt pans forever. Thanks for the inspiration. Great combo of flavors!

  12. Holly on October 17th, 2009 5:51 pm

    So cute! They look delish.

  13. angie on October 17th, 2009 7:25 pm

    so yummy, do you have any secrets of an easy way to get the thick batter into the mini bundt pans-it was pretty messy

  14. Chaya on October 19th, 2009 4:52 pm

    I love these mini bundt cakes. I love minis and yours looks yummy. I have mini bundt pans so I think I should get them out and bake. Thanks for the recipe.

    I am off to add your badge to my blogs.

Got something to say?