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Preheat the oven to 350 F. Grease and lightly flour the mini bundt pan. Set aside.
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In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
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In a medium bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.
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Add the oil mixture to the flour mixture and whisk until smooth and combined. Stir in the chocolate chips.
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Scoop the batter into the prepared bundt pan, filling each pumpkin about 2/3 full. Cover the remaining batter with plastic wrap and place in the refrigerator.
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Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 2-3 minutes. Invert the pan onto the wire rack and carefully remove the pan to release the mini cakes.
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Remove the reserved cake batter from the refrigerator. Wash, re-grease, and re-flour the pan.
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Divide the remaining batter into the pan and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 2-3 minutes. Invert the pan onto the wire rack and carefully remove the pan to release the cakes. Let the cakes cool completely.