The Best Pumpkin Bundt Cake Recipe

I love baking. It is so fun to create toasty, warm edibles that everyone will enjoy- like this pumpkin bundt cake! Making homemade baked goods is a greener choice because you are eliminating the packaging waste that you would have from the store and because you can choose as many organic ingredients as possible. It is also a healthier choice because you know exactly what goes in and you can skip the preservatives and fillers. I came up with this Pumpkin Bundt Cake Recipe over the weekend and I hope you enjoy it as much as my family did. I think it is the best pumpkin bundt cake because the top has a delicious streusel topping baked in for a bit of caramelize crust and the bottom has a layer of chocolate chips. These serve as some extra yum to convince even the non-pumpkin fans!

Chocolate Chip Pumpkin Bundt Cake With Streusel

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Yield: 1 bundt cake, serves about 12

I love pumpkin bread but I wanted to kick things up a notch. I was thinking of a pumpkin cake, not too sweet but still delicious and satisfying. That is why I decided on the streusel for that extra bit of sweetness. Kind of like a pumpkin coffee cake but I put the streusel into the bottom of the bundt pan so it cooks differently than a coffee cake would. It creates a sweet, caramelized crust on the top of the bundt cake when it gets flipped out onto a plate. And well, dark chocolate chips go great with pumpkin and I figure dark chocolate is almost good for you! So I sprinkled some of those across the pumpkin cake batter once it was in the bundt pan. You are going to love this moist pumpkin bundt cake with warm fall spices.

Streusel Ingredients:

• 2 tbs organic butter, melted
• 2 tbs organic all purpose flour
• 4 tbs dark brown sugar
• 1 tbs organic quick oats, briefly ground in a food processor or coffee grinder
• 1 tbs organic walnuts, ground in a food processor, blender, or coffee grinder

Coffee Cake Ingredients:

• 1 cup of organic coconut oil (you can use room temperature butter or vegetable oil but the aren’t as healthy)
• 1 cup of organic granulated sugar
• 2 large eggs
• 1 cup of baked organic pumpkin purée (or canned pumpkin)
• 1 tsp organic vanilla extract
• 2 cups of organic all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp of organic cinnamon
• 1/2 tsp of ground ginger
• 1/4 tsp of ground nutmeg (optional)
• 1/4 tsp of cloves (optional)
• 1/2 cup of organic chocolate chips

Note: Instead of the individual cinnamon, ginger, nutmeg, and clove spices, you can add 3 tbsp of pumpkin pie spice. Pumpkin spice is just a combination of those things.

How To Make Bundt Pumpkin Cake

Preheat oven to 350 F degrees.

In a small bowl, combine streusel ingredients and mix well. Set aside.

In a large bowl, add coconut oil and mix in the sugar. Add vanilla and pumpkin puree and mix well.

Next, whisk two eggs and add them to the large bowl mixing until combined evenly.

In a medium bowl, add the flour, baking powder, baking soda, salt, and spices. You can either stir the flour mixture or run it through a sifter to combine flour with the other ingredients.

Then pour the dry ingredients into the wet ingredients and mix well.

Grease a bundt cake pan.

Add the streusel to to the bottom of the greased bundt pan, spreading it out to form a small ring.

Pour batter into your baking pan. Then sprinkle chocolate chips onto the coffee cake batter and press down just a bit with a spatula so they don’t poke out.

Place in the preheated oven for 40-45 minutes. After 40 minutes you may wish to check for browning and poke with a toothpick to see if the toothpick comes out clean indicating the cake is done cooking.

Then, remove from the oven and place the bundt cake pan on a wire rack. Set a time for 20 minutes. It is best to let it start the cooling process in the bundt pan for support but then to flip it out onto a cooling rack after 20 minutes before it starts to stick. Use a butter knife or small silicone spatula to help the cake separate from the sides of the pan before flipping.

Let cake cool until you are ready to serve. I like to serve mine still warm but room temperature is just fine too! It is perfect for breakfast, snack, or even dessert. If you are serving it as the perfect fall dessert you can add a scoop of vanilla ice cream to go all out!

Printable Recipe Card For Streusel Pumpkin Bundt Cake

I don’t use pumpkin pie spice in my recipe because I use basically make my own with the cinnamon, ginger, nutmeg, and cloves. You can use skip those and use 3 teaspoons of pumpkin pie spice if that is what you have on hand.

You will love this easy pumpkin bundt cake. It is a moist cake with warm spices. Are you a fan of pumpkin desserts? I love this pumpkin chocolate chip bundt cake because you get a delicious caramel tasting streusel on the top and few chocolate chips on the bottom and in between, you get rich pumpkin goodness. Do you think you will try this easy recipe yourself?

Related Recipes:

Healthy Lemon Raspberry Bundt Cake

Cinnamon Apple Coffee Cake Recipe

Cranberry Pumpkin No Bake Cookies Recipe