Pumpkin chocolate chip bundt (Print-Friendly Version)
A moist bundt cake blending pumpkin spice warmth with sweet chocolate chips for a comforting treat.
# Ingredients Required:
→ Wet Ingredients
01 -
240 ml canned pumpkin puree
02 -
200 g granulated sugar
03 -
120 ml vegetable oil
04 -
2 large eggs
→ Dry Ingredients
05 -
240 g all-purpose flour
06 -
5 ml baking soda
07 -
5 ml baking powder
08 -
5 ml ground cinnamon
09 -
2.5 ml ground nutmeg
10 -
2.5 ml salt
→ Add-ins
11 -
175 g semi-sweet chocolate chips
# Detailed Directions:
01 -
Preheat the oven to 175°C and grease a Bundt pan thoroughly.
02 -
Whisk together pumpkin puree, sugar, vegetable oil, and eggs in a large mixing bowl until smooth.
03 -
In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
04 -
Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
05 -
Gently fold the semi-sweet chocolate chips into the batter.
06 -
Pour the batter evenly into the prepared Bundt pan and smooth the surface.
07 -
Bake for 50 to 60 minutes, testing doneness with a toothpick inserted in the center; it should come out clean.
08 -
Let the baked cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
# Helpful Advice:
01 -
Use pure pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
02 -
Oven temperatures vary; begin checking for doneness at 50 minutes.
03 -
Dark chocolate chips may enhance richness if preferred.