I must confess I love this pumpkin Bundt pan!! I was snooping around my mother-in-law’s bakeware and found this beauty and just knew I needed to make something with it. I’m pretty sure it hadn’t been used in quite sometime, but I was happy to put it to work! As for the cake, I figured I needed to make something pumpkin and looked through all the recipes I had marked to try and found this one from the Food Librarian. I enjoyed the pumpkin cake part, not positive I loved the combination of pumpkin and chocolate chips. This might have been because I only had regular chocolate chips on hand instead of minis, but next time I think I will cut back on the amount of chocolate chips. I have adjusted the measurements for the chocolate chips below. For those that are curious about the Bundt pan, it can be found here.
Pumpkin – Chocolate Chip Bundt CakePrinter Friendly Version
1 3/4 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup miniature semisweet chocolate chips
Preheat oven to 350 degrees.
Butter and flour either loaf or Bundt pan. Sift together flour, pumpkin pie spice, baking soda, baking powder, and salt. Using an electric mixer, beat butter in a large bowl until smooth. Gradually beat in the sugar, then beat in eggs one at a time. Add pumpkin puree and vanilla extract. Beat dry ingredients into the pumpkin mixture alternately with milk. Stir in chocolate chips. Transfer batter to prepared pan.
Bake cake until tested inserted into center comes out clean, about 40 to 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack to cool completely.
Source adapted from: The Food Librarian, originally from Epicurious