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Best Chocolate Chip Pumpkin Bundt Cake with Maple Glaze

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This moist and tender pumpkin bundt cake is loaded with semi-sweet chocolate chips and topped with a rich maple glaze. It’s the perfect fall dessert that’s simple enough for a weekday bake yet impressive enough for a holiday table.

Ingredients

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  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups canned pumpkin puree
  • ½ cup sour cream, room temperature
  • 1 ½ cups semi-sweet chocolate chips
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10- to 12-cup bundt pan thoroughly with baking spray or butter and flour.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. Scrape sides halfway through.
  4. Add eggs one at a time, beating on low after each until just combined. Add vanilla with the last egg.
  5. Mix in pumpkin puree and sour cream on low until just combined (batter may look curdled).
  6. With mixer on low, add half the dry ingredients and mix until a few streaks remain. Add remaining dry ingredients and mix until just combined. Do not overmix.
  7. Fold in chocolate chips with a rubber spatula, reserving 2 tablespoons to sprinkle on top of batter in pan.
  8. Pour batter into prepared pan, spread evenly, and tap pan on counter to release air bubbles. Sprinkle reserved chocolate chips on top.
  9. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  10. Cool in pan on a wire rack for 15 minutes, then invert onto rack and cool completely (1-2 hours) before glazing.
  11. For glaze: Whisk together sifted powdered sugar, maple syrup, 1 tablespoon milk, and vanilla (if using). Add more milk 1 teaspoon at a time until desired consistency. Drizzle over cooled cake.

Notes

Room temperature ingredients are crucial for best texture. Grease bundt pan thoroughly to prevent sticking. Let cake cool completely before glazing. Cake tastes even better the next day. Store in airtight container at room temperature up to 3 days. Freezes well (unglazed) for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, chocolate chip pumpkin cake, maple glaze, fall dessert, pumpkin recipe, bundt cake

Find it online: https://eliplate.com/best-chocolate-chip-pumpkin-bundt-cake-with-maple-glaze/