whole wheat pumpkin bundtlets

Makes 9 bundtlets

120 g (1 cup) white whole wheat flour (I used King Arthur)
160 g (3/4 cup) sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup oil
1 cup canned pumpkin, about 1/2 (15-ounce) can
2 eggs, beaten
1/2 cup buttermilk
1/3 cup chocolate chips

Preheat oven to 350 degrees F. Coat a bundtlet pan with cooking spray.

Combine flour, sugar, baking soda and salt in a large bowl. In a separate bowl, combine oil, pumpkin, eggs, and buttermilk until well blended. Pour wet ingredients into dry mixture, and stir just until blended.

Sprinkle about 1/2 tablespoon chocolate chips into bottom of each bundtlet. Spoon batter into bundtlets filling 1/2 full (depending on size of bundtlet pans you may need to repeat with remaining chips and batter.) 

Bake for 20 minutes or until wooden pick comes out clean. Let cool in pan at least 10 minutes.