Chocolate Chip Pumpkin Bundt - #BundtBakers

A couple months ago, I lamented that we were finally getting some rain (goodbye, drought!) but unfortunately, I did not have any pumpkin seeds to plant. I finally got some seeds and stuffed them in random places all over the backyard. I spotted two plants today. The rains seem to have stopped but hopefully, my little pumpkin plants can flourish. I'm going to toss the seeds from the pumpkin I used for this month's bundt down there too. The more the merrier. I envision a backyard filled with more pumpkin than I could ever eat. That actually happened early last year. I made so many pumpkin breads for a church sale, gave away some, and steamed lots of pumpkin for dinner. I am suddenly craving a pumpkin and coconut cream pasta from Usain Bolt's Tracks & Records. C'mon pumpkin! Grow!

I used fresh pumpkin puree in this Bundt but feel free to use the canned stuff. I don't get the canned stuff here so I either roast the pumpkin or stick it in the slow cooker (no water!). I find that it is best to cook twice the weight that I need for a recipe. This helps to account for the water lost during the cooking process. 

There is pumpkin galore from the Bundt Bakers today. Scroll down to see them all. Thanks for hosting, Stacy!

Chocolate Chip Pumpkin Bundt 

Ingredients 

2 3/4 cups flour 

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ginger 

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup chocolate chips

4 eggs

1 cup oil

1 1/2 cup brown sugar 

2 cups (15 oz) pumpkin puree

1 teaspoon vanilla 

Directions 

Preheat oven to 350 F. Thoroughly grease and flour and Bundt pan. 

Whisk flour, baking soda, cinnamon, ginger, nutmeg, and salt. Toss in the chocolate chips and stir. 

In a separate bowl, whisk the 4 eggs, then add the remaining ingredients. Beat thoroughly. 

Pour the wet ingredients into the dry ingredients. Stir until incorporated. The batter is thick!! Don't overmix. 

Pour the batter into the prepared Bundt pan.  Bake 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean. 

Cool completely before removing from the pan. Glaze the cooled cake, if desired. 

Enjoy!

• Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
• Chocolate Chip Pumpkin Bundt from Passion Kneaded
• Pumpkin Bundt with Caramel Icing from Palatable Pastime
• Pumpkin Chai Spiced Bundt Cake from Tartacadabra
• Pumpkin Chocolate Bundt from A Day in the Life on the Farm
• Pumpkin Studded Bundt from Sneha's Recipe
• Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
• Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
• The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
• White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.