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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) butter, soften
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup mini chocolate chips
Preparation
Step 1
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until combine well.
Add the dry ingredients mixing until just combined. Stir in chocolate chips.
Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil
Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)
Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, remove from pan and cool on a wire rack.