Chocolate Chip Pumpkin Bundt Cake -

I know it’s not fall but I love pumpkin and I have long thought it should be enjoyed year-round in the states like it is in the Caribbean. Plus, this is my website and I make the rules!

This bundt cake is fantastic. It’s moist with a fabulous pumpkin flavor that isn’t masked but pumpkin spice. The dark chocolate complements it beautifully. It comes together quickly and popped right out of the pan. I could hardly wait to slice into it!

I used my homemade pumpkin purée, but you could of course sub out store bought pumpkin. If you’ve never made pumpkin purée before, I highly recommend reading my article about it – it’s so fun and thrifty! I just baked this cake in February and yes, I kept my Cinderella pumpkin since October. Pumpkins have a super long shelf life compared to other fruits so you can buy some for decor in the fall bake them for purée any time in the winter and freeze it to enjoy homemade purée year round.

Chocolate Chip Pumpkin Bundt Cake — Gorgeous fresh pumpkin purée

Anyway, this is my new favorite pumpkin bundt cake and I will be making this again and again!

Chocolate Chip Pumpkin Bundt Cake
For Cake:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp(ish) freshly ground nutmeg
1 cup packed dark brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups homemade pumpkin puree (or 1 can pumpkin purée)
2 eggs, room temperature
1 tsp vanilla extract
1/2 cup 1% milk
1 cup mini semisweet chocolate chips, tossed with 1 Tbsp flour

For the glaze:
2/3 cup heavy whipping cream
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Carefully grease and flour a standard bundt pan.
In a bowl, sift and whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In the bowl of a stand mixer, beat butter until fluffy. Add packed brown sugar and beat until mixture if a fluffy light brown. Add eggs one at a time, mixing after each addition. Scrape down the sides of the bowl, then mix in pumpkin and vanilla. Add the dry mixture alternatively with the milk, ending with the milk. Use a spatula to mix in chocolate chips.
Pour batter into prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Move to a cooling rack and let cool for about half an hour. Flip the cake upside down onto cooling rack and let cool completely before glazing.
To make the glaze: put chips in a heat-proof bowl. Heat cream just until it starts to bubble along the edges. Pour cream over chocolate chips. Wait two minutes then whisk until smooth and glossy. Let sit for ten minutes before slowly pouring on the cake so that the ganache cascades down the sides.

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