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Chocolate Chip Pumpkin Bundt


We had a few friends over for Election Night last Tuesday.  It was a last minute arrangement, so I needed to make something that included ingredients I already had on hand.  I picked up a Family Circle magazine the other day and it has this Pumpkin-Spice Bundt recipe.  Since I didn’t have cranberries, I substituted chocolate chips (which I definitely prefer anyway, so win-win!)  The cake turned out moist and delicious!!  I also made an adjustment to the icing.  The recipe called for lemon juice, but I used milk because I didn’t want the lemon taste.  You’ll notice my icing looks a bit thin, because I didn’t have time to let the cake completely cool before pouring the glaze on top.

Ben and I ate slices for breakfast the next day, because…well… it’s just like muffins, right!?

Chocolate Chip Pumpkin Bundt (Adapted from Family Circle)


2 3/4 cups cake flour (not self-rising)
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs
1 cup solid-pack pumpkin puree
1 teaspoon vanilla extract
1 cup milk
1 cup chocolate chips


1 1/2 cups confectioners’ sugar
1 tbsp light corn syrup
6 teaspoons milk


Heat oven to 350. Butter and flour a 12-cup bundt pan. Set aside.

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

Beat butter until smooth. Add sugar; beat until fluffy. Beat in eggs, one at a time, beating well after each addition. Add pumpkin and vanilla. Beat until combined.

On low speed, beat flour mixture into butter mixture in three additions, alternating with milk. Beat 2 minutes on medium-high. Fold in chocolate chips. Spoon into prepared pan.

Bake at 350 for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack for 20 minutes. Run a knife around edge of the pan. Turn out; cool completely.

Prepare Glaze: In a small bowl, mix together confectioners’ sugar, corn syrup and milk until smooth. Drizzle over top of cake and allow to drip down the sides.

(I didn’t do: Garnish with lemon peel and pumkin pie spice, if desired.)


2 Responses

  1. Just discovered your site. It’s great. Love your photos! The cake sounds delicious!


  2. That looks really good!

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