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- Preparing Time: 45 minutes
- Total Time: -
- Served Person: 15
- 2 teaspoons baking soda
- 1 tablespoon salt
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- cooking spray
- 1 1/2 cups vegetable oil
- 1 cup chocolate chips
- 1 teaspoon ginger powder
- 4 eggs
- 1 (16 ounce) can pumpkin puree
- Carbohydrate 55.7
- Cholesterol 50
- Fat 26.8
- Protein 5.1
- Sodium 791
- Calories 472 calories;
Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt(R) 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.
