This recipe makes a big bundt cake--you'll need a 12 cup pan and at least an hour of baking time. If you're short on time, speed up the process by making cupcakes or these little bundts--we call them cakelettes. You'll get 30 small cakes and reduce your baking time in half. These are a great way to end a holiday meal. They're also a lovely breakfast snack with coffee.
3 ¼ cups flour
2 tsp cinnamon
2 tsp Pumpkin Pie Spice
2 tsp baking soda
2 tsp salt
1 15-ounce can pumpkin puree
1 cup Kinloch Pecan oil
3 cups sugar
4 large eggs
1 tsp Vanilla Puree
⅔ cup room temperature water
1 ½ cups semi-sweet chocolate chips
Preheat oven to 350 degrees F. Spray a bundt pan with nonstick spray. If making cupcakes, spray the pan or use paper liners.
In a large bowl, whisk flour, Pumpkin Pie Spice baking soda and salt together.
In the bowl of a stand mixer, use the paddle attachment and beat the pumpkin puree and Kinloch Pecan oil together on low until combined. Add the sugar and mix until combined. Mix the eggs into the mixture one at a time followed by the Vanilla Puree. Add the water and mix until combined.
With the mixer still on low, add the dry ingredients into the wet. Do not over mix. Remove the bowl, and with a rubber spatula, stir in the chocolate chips.
Pour the batter into the pan(s). Bake until a toothpick inserted into the center of the loaf pan comes out clean, about one hour and 15 minutes to one hour and 30 minutes for a single bundt. Cupcakes or mini cakelettes will bake in 8-12 minutes.
Allow cake to cool in pan on a wire rack for about 30 minutes for the large bundt or five minutes for cupcakes/cakelettes. Cover the top of the cake with a sheet of parchment and invert onto a cooling rack. Allow cake to cool completely. Dust with confectioners sugar or ice with cream cheese icing.